When I was ten, my sister and I were responsible for much of the household duties including cleaning and cooking. It made a lot of sense. Both of our parents worked and had long commutes. Thus, the only way we could have a family meal on the table for a weeknight was for my sister and I to cook it.
I believe my mom had about five meals she would trust us with; "wifesaver" meatloaf, spaghetti, "mock" stroganoff, something defrosted to heat up, and "Souper Meat and Potato Pie."
The last recipe consisted of ground beef topped with cream of mushroom soup, fake mashed potatoes and shredded cheddar cheese. It is the sole source of my hatred of any recipe that uses canned soup as an ingredient and anything that uses "potato flakes" (which contain BHT). We ate it every friggin' week. I had bad flashbacks when I saw on my child's school menu. It was then I decided this recipe needed to be rewritten into something edible.
This version feeds a family of four a couple night's dinners using only 1 lb. of ground beef. Not bad if you take Mark Bittman's "Meat Guzzler" article to heart and cut back on meat consumption. It also serves up a hefty portion of vegetables (more vegetable than meat, actually) and flavor in a familiar, kid-friendly dish.
Healthy Shepard's Pie
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.