#Chronicles of a girl who can cook part 2

Exchange, Food, Gluten Free, University

I was given the name ‘the (white) girl who can cook’ by the girls who live the floor over from me as your may have read in the last post Chronicles of the girl who can cook because I spend as much or more time in the kitchen than them making actual substantial meals and not just mac and cheese from a box or reheating left over pizza from 2 or 3 weeks ago, and I have shelf space in the fridge which I basically fought for and have claimed as my own because I actually buy groceries (hello people I do have to live here to). Except the perception seems to be skewed here, that the minority, aka us “white” people can’t cook, or we don’t cook, so we don’t need fridge space and we are a rare sighting in the kitchen.

Well folks you are mistaken and that is wrong. I actually enjoy cooking (and baking, to an extent) and when i do cook, it’d often something that will last for a few days, no not as left overs, but meal prepping.

So this weeks feature, homemade shepherds pie.

Ingredients

4 Medium Potatoes

1 Package Ground Meat – I use ground turkey because I don’t eat beef, but use whatever you prefer

1 can corn – sub other veggies or add other veggies as you choose, I usually add peas and carrots

1 package Turkey gravy

Salt and pepper to taste

1 clove garlic

2 Tsp milk

3 Tsp butter

 

Directions

I a large pot bring 6.5 cups water to a boil, add potatoes and boil until potatoes are soft enough to run a knife through without obstruction.

Meanwhile in a medium-large frying pan brown meat with clove of garlic. Drain.

Add corn and continue to brown.

In a small sauce pan make turkey gravy according to package details. Pour over meat and veggie mixture.

Once Potatoes are cooked, drain, add butter and milk and mash.

In large casserole dish, cover bottom of with meat and veggie mixture. Spoon potatoes on top covering evenly.

Top with cheese if desired and serve warm.

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