Happy Hump-Day! WEDNESDAY! It is my wish that everyone that reads this, past, present or future—has a fabulous day! ☀️
I was digging through my photo album, and stumbled across this photo I took last year. As a foodie, I spontaneously make meals, and always photograph them when they are completed. You never know when you might need to show someone something you cooked! Haha.
This particular meal was cooked in June of 2023–at my Dad’s house in Washington State. I had briefly moved in with him for the Summer—we had a fantastic 4th of July—and enjoyed each other company in the short time I was there.
Cottage Pie, inappropriately coined Shepard’s Pie in my household while growing up, was such a treat! Even to this day it remains a delish bite, and a lot of fun to assemble!
Cooking isn’t my only hobby—photography is also something I enjoy! I find that whenever I slow down, the universe, and Mother Nature always provide wonderful subjects to capture! I have proof! Haha!
These are a couple of my favorite photos I have taken. I enjoy photographing all sorts of wildlife—and natural scapes. There is beauty in the smallest insect, or the widest valley.
So I leave you with that!
ENJOY YOUR LIFE!
Daniel Out! 💛
Ingredients:
For the filling:
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 lb (450g) ground beef or lamb
• 2 tablespoons tomato paste
• 1 cup (240ml) beef or vegetable broth
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 1 cup green beans, chopped
• 1 cup corn kernels
For the mashed potato topping:
• 2 lbs (900g) potatoes, peeled and diced
• 4 tablespoons butter
• 1/2 cup (120ml) milk or cream
• Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the ground beef or lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.
5. Stir in the tomato paste, beef or vegetable broth, Worcestershire sauce, salt, and pepper. Simmer for 10-15 minutes until the mixture has thickened slightly.
6. Meanwhile, cook the diced potatoes in a pot of boiling salted water until tender, about 15 minutes. Drain well.
7. Mash the cooked potatoes with butter, milk or cream, salt, and pepper until smooth and creamy.
8. Stir the chopped green beans and corn kernels into the meat mixture. Cook for an additional 5 minutes.
9. Transfer the meat and vegetable mixture to a baking dish. Spread the mashed potatoes evenly over the top.
10. Bake in the preheated oven for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbling.
11. Remove from the oven and let it cool for a few minutes before serving.
12. Serve hot and enjoy your delicious cottage pie with green beans and corn!
Feel free to adjust the seasonings and ingredients according to your taste preferences. Enjoy!
About the Author:
Daniel is a 29-year-old, and self-proclaimed traveler, energy-worker, caregiver, activist, and long-time foodie. He enjoys spending time in nature, going for long road-trips, meditating, and spending time with his friends and family.
He finds purpose through his day-job as a caregiver—and is in the process of completing an Associate Degree in Human Services. While concurrently enrolled in classes, and caregiving, Daniel is working towards opening a Non-Profit Charity: Love Gives—whose mission statement is: “Love In Action”, aimed at providing Direct-Cash Payments to those In-Crisis (ie. unhoused, hungry, veterans, recovering-individuals, abuse-survivors). If you are interested in working with, or making a donation, please email: love.gives@outlook.com and find them on
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