Thursday, January 8, 2015

Shepherd's Pie!

Today was Thursday....all day.....without the stress.

Kasper cooked again today.  He hasn't lost his enthusiasm yet, and am I happy about that.  He came to the center at 3 carrying several large shopping bags full of items for dinner.  He unpacked everything and surveyed the kitchen.  He explained the Danish dish he was going to make for dinner....I think it was some kind of meatball in a brown sauce.

But after giving it about 3 minutes worth of thought, he decided to make Shepherd's Pie, and promptly called the "expert"....his mother...who was born and raised in England.  Then he hurried out to get a few more items at a grocery store, while I peeled a ton of potatoes (OK, it just seemed like it).  He also had me peel onions and start grating them.

About that time, SK showed up with items that Kasper needed.  That is when we discovered that we were completely out of salt.  I magnanimously volunteered to go buy some....about a 10 minute walk away.  I left SK grating onions and crying.

I took a few pictures but when the pies were done, I forgot to snap some of the finished product.  I would have liked to show you the pie in a 9X13 pan with fluffy mashed potatoes piled high, swirled and topped with toasted Parmesan Cheese.  It was beautiful and it tasted wonderful.  The meat mixture was delicious with ground beef, grated onions, grated carrots and peas.  Unfortunately I didn't see how he seasoned it, but I know he used worchestershire sauce (he says you pronounce it wooster) and a British product that looks and smells a little like BBQ sauce.  It is called HP Sauce and this is what Wikipedia says about it:

HP Sauce is a brown sauce[1] originally produced by HP Foods in the United Kingdom, now produced by the H. J. Heinz Company in the Netherlands. It was the best-selling brand of brown sauce in the UK in 2005, with 73.8% of the retail market.[2] HP Sauce has a malt vine.gar base, blended with tomato, dates, tamarind extract, sweetener and spices.[3][4] It usually is used as a condiment with hot or cold savoury food, or as an ingredient in soups or stews.

The Shepherd's Pie was a great success.  AND we served it at 6....and hour before Institute began instead of 8:30....right after Institute ends.  Everyone seemed to love it at that time.  We said we would try this in January and see how it works.  I already think it will work great.
Kasper pressed Morten into service to help with the potatoes.

And Mattias decided to help too.






With Kasper having done such a wonderful job fixing the meal, and since it was served and cleaned up by 7, I attended the English class taught by a young woman from California who is here stuyding Kirkegaard.  It was excellent.  I never tire of classes and talks about the Gospel.  

This morning, the Hicks came over and spent a few minutes visiting.  They will fly out tomorrow morning long before we wake up.  It was nice to have that little time with them.

As we walked past Tivoli, I was sorry to see that it is now closed for another 2 1/2 months.  Last year it went fast....I hope it doesn't this year.  Just the same I will be looking forward to it opening its gates again and see the rides going.  I love that place!

Beautiful Day.


4 comments:

  1. I really like this Kaspar! What fun to have a guest chef!!

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    1. Yes...more fun than I can say. I am happy to chop onions, wash dishes, clean the oven(!) or whatever....if he will cook. That is sheer joy!

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  2. That looks like a LOT of food - so there must have been more than one 9x13 pan.
    What a joy to have Kasper and his helpers. I'd rather chop onions small than grate - but glad it was you and Stan and not me. The S. Pie sounds wonderful! L&P

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    1. Yes....it was a LOT. He made 4 pans (9X13) and there was a lot of the meat mixture left over. It is still in the refrigerator at the center. Usually we like to send the leftovers home with some of the students who live away from home. We forgot, so we will maybe let the earlybirds Monday eat it for dinner. The pie was sooo good! L&P

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