What I find hard at this time of year is that among all the extra events, baking projects, gift hunting and such, you still need to eat dinner. It’s easy to resort to just eating crap. I came to the realization today that I have four busy evenings out of five this week and that, unless we want to eat scrambled eggs for dinner every night, I had better start doing some planning.
I made this Cottage Pie tonight and will just pop it in the oven to reheat tomorrow after work. It’s more or less a Shepherd’s Pie, but instead of using mashed potatoes on top, it uses thinly sliced ones. Super smart. Two minutes with a mandolin and the potatoes are ready to top your pie. And it looks quite lovely in the end, doesn’t it? Carrots, potatoes and onions all put to good use here.
– Dinah Murdoch lives, eats and writes in Kitchener.