Source: The Recipe of Love
Date tried: January 25, 2018
Yield: 8-10 servings
Time needed: 1 hour
I think I spent twice as much time chopping and slicing the vegetables as I did on cooking this dish. The actual time at the stove is about 20 minutes and you need to have all your ingredients on hand for quick work. For me, it was also an unusual process. But the finished dish is well worth the making of it.
The contributor of this recipe remembers his father making it for lunch. He claimed it was an old family secret. The combination looks strange, but the contributor says it is one of those things you just have to try to understand it.
After messing this up the first time round, I now know that an important part of the secret is to use raisin bread, as stated.
Since I prefer not to use the canned food the recipe calls for, I took a little more time to make this, but still under 30 minutes. Rather than canned cream of mushroom soup, I made up a white sauce flavoured with fresh mushrooms, onion and nutmeg. And instead of opening a can of mixed vegetables, I steamed some fresh vegetables I had on hand: carrots, green beans and celery. I also had some leftover mashed potatoes from a previous meal to use as a base.
The recipe is subtitled “Shepherd’s Pie” but it is not baked. It is really a meat sauce to serve over potatoes, rice or noodles. Perfect for a quick meal on a busy day.
This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals. Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal. For a side salad, use only the vegetables.