St. Martins Dinner

(Deconstructed Shepherd’s Pie)

Elizabeth Winkle, Publisher of Family Living Magazine

This recipe is an old family favorite! It has been passed from my grandmother, to my mother, to me. Every time this is made, I am brought back to our family summer home in New Brunswick, Canada, in a small fishing village called Saint Martins. It is a quick and easy dinner you and your family will want to have again and again.

St. Martins Dinner

Ground Round

1 lb of ground round

1 (1tsp) cube of beef bouillon

1/4 c water

4 cloves of garlic (minced)

1/2 yellow onion (diced)

Salt

Pepper

Peas

2 cups of fresh or frozen peas

1 TBSP butter Salt Pepper

1 Lemon (juiced and zested)

Mashed Potatoes

2lbs of yukon gold mashed potatoes

4 TBSP Butter

1/4 c Cream Cheese

Salt

Pepper

Two stalks of green onion

1/4 c reserved potato water

Directions:

MASHED POTATOES

Fill large pot with salted water and bring to a boil over high heat. Chop potatoes into 1 inch cubes. (Peel potatoes if desired.) Cook for 20 minutes. Reserve a 1/4 c of potato water. Drain potatoes. Melt butter in pot. Add green onion whites. Cook until fragrant. Add drained potatoes, cream cheese, reserved potato water, and mash until creamy.

GROUND ROUND

Brown beef in a sautee pan for 5 minutes, strain fat. Add onion and cook until translucent. Combine bouillon with water add to beef. Add garlic sautee until fragrant.

PEAS

In a small sautee pan, salt water and bring to a boil. Add peas and cook until tender (5-6 minutes.) Drain. Return peas to pot. Sautee peas in butter add lemon zest and lemon juice to taste.