I’ve lost my digital camera thousands of times. It’s a simple point and shoot that’s predominantly used for my food photography—certainly nothing special, but it’s been with me from the beginning of my crazy food journey.
I mention the camera because I lost it again yesterday. Actually, one of my kids took it, snapped 30 random shots of a lamp shade, then buried the device under a pile of clothes. Such is life.
This particular Mighty Good Recipe post was supposed to be about a No Bean Chili concoction from Delicious Dishings. But because of the camera’s unknown whereabouts last night, I was forced to use my cell phone to capture the chili’s visual essence. The picture turned out to be utter horse shit. And since I’d rather be kicked in the nuts by a thousand clowns than post a blurry picture, I elected to take the leftover chili and use it as a base for a delicious Shepherd’s Pie for tonight’s dinner.
Of course, I found the camera this morning. I always do.
Here are some simple directions for the Shepherd’s Pie:
- Preheat oven to 350 degrees.
- Take your leftover chili and spread it along the bottom of a casserole dish. This should be a good ½-inch thick.
- Boil about 5 (small) Yukon Gold potatoes for 10 minutes. Drain. Return pototoes to pot, add ½ cup of milk, 1 tsp of salt, and 1 TBSP of butter. Mix on (HIGH) for a minute.
- Take one large carrot and one large yellow squash. Dice. Throw in a small pot of water and boil for 8 minutes. Drain.
- Spread the boiled veggies on top of the chili.
- Top the veggies with the mashed potatoes.
- Add a handful of cheddar cheese.
- Bake for 30 minutes, uncovered. Add some green onion if desired.
This is comfort food at its best. Plus, I think you’ll find that a good Shepherd’s Pie recipe really is the perfect way to eat leftover chili. There were no complaints tonight…and I still have my camera.