But last week, I was really, really tired and really, really, really sore from being out of town last weekend. I wanted a quick and easy, no fuss, no work meal.
Hmmm, ground. That's almost the same as pre-chopped, right? Got it!
2 lbs or so ground venison (or ground beef)
1 lb southern-style frozen hash browns
1/2 chopped large onion (3-4 inches in diameter)
1/2 pound or so sliced crimini mushrooms
1 tablespoon or so garlic powder
1 teaspoon or so cinnamon
1 teaspoon or so powdered ginger
1 pound frozen peas
salt and pepper to taste
Brown the venison, onion, and mushrooms in large skillet. Drain excess grease (if you are using venison, there won't be any).
Set heat to medium. Add potatoes and cover. Stir every 10 minutes or so until potatoes are done.
Add peas. Cook until peas are heated through and just past crunchy (they should still be firm).
Enjoy with a lovely microbrew.
My inspiration for this dish was a shepherd's pie. I used venison instead of mutton because that was what I had on hand and because I knew it would work well. I used frozen hash browns because all they really ever need is a heat-through and crisp. I did chop the onion and slice the mushrooms, but if you are really pinched for time or energy, you can use pre-sliced. I don't recommend it as doing it yourself isn't that much work, but you could if you needed to.
The result was a wonderfully warm and filling dinner that was definitely homey, very close to what I would call comfort food. And it only took about a half hour or so to make, great when you're on the go.
My only complaint was that it was a little on the dry side. I added a little water when I reheated it for lunch the next day and was very pleased with what I got. The water helped convey the spices much more effectively.