Monday, November 2, 2015

It's cottage pie week! (Meal Plan Post)


Here's the fridge as of yesterday mid-naptime! I hadn't yet cooked the cabbage for Wednesday night but it's done now. This week we are having:

Sunday: dinner out with family at the Marliave (I had prosciutto wrapped rabbit, Adam had pan seared trout, and Josie had.... french fries. And bread. Sigh.)
Monday: cottage pie (shepherd's pie but made with beef instead of lamb) for A+J, I have a work dinner
Tuesday: Peter Berley's lemon-thyme tofu, farro with peas and parmesan, roasted kuri squash
Wednesday: lamb chops, cabbage sauteed with horseradish and caraway seeds, roasted beets (and let's be honest, I'mma cover the whole mess with sour cream
Thursday: fridge clean out/leftovers/soup from the freezer if need be because

....ahem. We're going to a wedding! It's gonna be fun.


Here are my two cottage pies - I made two because we had friends move in next door (hooraaaaay!) and I was being neighborly. I had thought we'd eat ours Saturday but we went to a different neighbor's early afternoon halloween party and gorged on cheese and crackers and pudding cups. It is more veg than meat, but: sauteed (in batches) 2 onions, 4 big carrots, 3 medium turnips, 2 packages cremini mushrooms, then 2 lbs ground beef, seasoned with worcestershire sauce, s+p. Spread in baking dish, cover with (total 5lbs) mashed potatoes. Topped with a little (not enough) shredded cheddar. Easy enough and food for days!


This is my friend Elana's favorite lemon thyme tofu, a recipe from Peter Berley's "The Flexitarian Table" that I cribbed from here. I snagged a couple peaces for QC before it got packed into the fridge and I like it but think it may warrant a sauce of some sort. We'll see.

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