Shepherd’s Pie

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I got these gigantic green beans at the farmer’s market. I was going to put them in a shepherd’s pie, using Max’s mom’s recipe. After marveling at their massive size, I tried one. It sucked. It wasn’t sweet or in-season tasting at all. It was a mushy, dirty mess. I wonder if it was even really a green bean at all. DID YOU LIE TO ME, HANDSOME, PAUL RUDD-RESEMBLING FARMER’S MARKET EMPLOYEE?

Betrayed.

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So Max got frozen peas instead.

The farmer’s market tomatoes, on the other hand, were juicy little temptresses.

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I sauteed onion, then garlic, with a bay leaf, cinnamon stick, salt, oregano, and black pepper. I was going for a Greek theme with the spices and omitted basil, reasoning that there are more shepperds in Greece than Italy, I think. Then I added 1 lb of browned beef. It would be really good with lamb, but beef is cheaper.

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Then I mashed some dowdy russet potatoes with a smattering of Greek yogurt, 1 cup of whole milk, 4 tablespoons of butter, kosher salt, a little bit of black pepper, and a few tablespoons of grated onion. I used 4 potatoes, but I think 3 would have been a better ratio.

Before you apply the potatoes, perch your pan as precariously as possible on the counter.

Like so.

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Dollop on the potatoes.

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Then use the back of your spoon to connect the potato islands.

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Put it in the oven at 350 F for about 15 minutes, or until it’s nice and bubbly.

I drew a heart in my potatoes, but you can draw whatever you want.

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