Last night I tried a new recipe for Shepherd's Pie. The base was ground lamb & veggies with a Guiness Stout gravy. The mashed potato topping had cream cheese, sour cream and an egg yolk, topped with cheddar cheese. It was a lot of trouble, and very underwhelming. The online reviewers really let me down on this one.
Just a simple potato, cabbage, and vegetables soup. Easy to make and good for cold weather. I am working on the Whole Foods plant based lifestyle again, and liking it so far. Bobby is making whatever he wants to eat, besides whatever I cook.
I tossed a roast into the crockpot with some peperoncini peppers and a few other seasonings before I left for my big day at the cancer center. We had roast, mashed potatoes, green peas and biscuits for dinner. Later in the week, we'll have subs made with leftover roast with the peppers and muenster cheese on a toasted bun.
I've heard of Mississippi Roast, but have never tried it. Do the peppers really come through the flavor of the beef? For some reason I never do roast beef. I've been wanting to try my hand at Yorkshire Pudding, but making roast beef is somewhat of a predicate. Without the beef fat and the beef gravy, the pudding is pointless.
The peppers REALLY come through and it makes such a good flavored gravy. I almost like the sandwiches better than just roast with veggies. We are big red-meat eaters around here so I make a lot of different roasts, then I can use leftovers in quesadillas, stir fry, sandwiches or even "kind of" fajitas.
For a while I was keeping shredded pork, chicken and beef in the freezer for that exact same reason...especially quesadillas and burritos...or as you said, sandwiches. I was not doing roasts, but I would pick up the boneless beef "ribs" (really strips of meat) when they would be on sale and cook them down in the Crock Pot, then shred them. I made my own from-scratch sauces starting with dried chilis, then freezing them in ice cube trays so I could pop one out to make a single sandwich, burrito, etc. Like everything else, I cycled through that phase. The only hold-over is the supply of refries I keep in the freezer as a "change of pace" side dish.
I have a grocery delivery coming and added a rotisserie chicken, so that will be dinner. I'll toss some potatoes in to bake and make salad. Then I'll have leftover chicken to make enchiladas or something tomorrow.