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?
So Max got frozen peas instead.
The farmer’s market tomatoes, on the other hand, were juicy little temptresses.
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.
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.
Dollop on the potatoes.
Then use the back of your spoon to connect the potato islands.
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.