A comforting dish made with ground meat and topped with creamy mashed potatoes.

Shepherd's Pie

Shrimp

A deliciously thick slice of French toast, served with syrup.

French Toast Breakfast

Freshly steamed edamame sprinkled with sea salt.

Edamame

In a large skillet, cook the ground beef or lamb over medium heat until browned. Drain excess fat.

Prepare the Filling

Add the chopped onion, diced carrots, and minced garlic to the skillet. Cook until the vegetables are tender, about 5-7 minutes.

Add Vegetables

Stir in the tomato paste, beef broth, Worcestershire sauce, salt, and black pepper. Add the frozen peas and simmer for 10 minutes.

Combine Ingredients

While the filling simmers, boil the peeled and diced potatoes in a large pot of salted water until tender. Drain and return to the pot.

Make the Mashed Potatoes

Add butter and milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

Mash the Potatoes

Preheat your oven to 400°F (200°C). Spread the meat and vegetable mixture in a baking dish. Top with the mashed potatoes, smoothing it out with a spatula. If desired, sprinkle shredded cheddar cheese on top.

Assemble the Pie

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.

Bake

Let it cool for a few minutes before serving. Enjoy your comforting Shepherd's Pie!

Serve

Ground beef or lamb

Onion, chopped

Carrots, diced

Frozen peas

Garlic, minced

Tomato paste

Beef broth

Worcestershire sauce

Potatoes, peeled and diced

Butter

Milk

Salt

Black pepper

Cheddar cheese, shredded (optional)

In a bowl, combine the peeled and deveined shrimp with olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Toss until the shrimp are well coated.

Prepare the Shrimp

Heat a large skillet over medium-high heat. Once hot, add the shrimp mixture to the pan.

Heat the Pan

Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Avoid overcooking to maintain their tenderness.

Cook the Shrimp

Once cooked, remove from heat and garnish with fresh chopped parsley. Serve immediately.

Garnish and Serve

Shrimp (peeled and deveined)

Olive oil

Garlic (minced)

Lemon juice

Paprika

Fresh parsley (chopped)

In a mixing bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.

Prepare the batter

In a large skillet, melt 1 tablespoon of butter over medium heat.

Heat the skillet

Dip each slice of bread into the egg mixture, allowing it to soak for a few seconds on each side.

Dip the bread

Place the soaked bread slices onto the skillet and cook for 2-3 minutes on each side, or until golden brown.

Cook the French toast

Add an additional tablespoon of butter to the skillet for each batch of bread cooked.

Add more butter

Serve the French toast warm with maple syrup drizzled on top.

thick slices of bread

eggs

milk

vanilla extract

cinnamon

butter

maple syrup

In a large pot, bring water to a boil. Add the edamame pods to the boiling water and cook for about 5 minutes if fresh or 3-4 minutes if frozen.

Steaming the Edamame

Once cooked, drain the edamame in a colander and let it cool slightly.

Draining

Sprinkle the warm edamame with sea salt and toss gently to ensure even distribution.