When it gets cold, I tend to switch to making comfort foods. I think that’s pretty normal. I don’t think it’s normal for me to live in cold weather though. I grew up in Southern California, and if I had my way, I would be living there permanently. Maybe not in the desert where I grew up, but most likely in the the city (LA) or on the beach somewhere. I could picture TAB and myself as beach bunnies. Sometimes it’s just where you belong. Maybe when we stop moving for KB’s work. Which should be in a few years. California just seems less like a foreign country than Connecticut (even though I spent 4 years here going to school).
Anyways, back to the comfort food. I do tend to get bored easily. I think KB could do comfort food on repeat during the winter – chili, shepherd’s pie, pot roast, repeat. But since I like a little variety, the other day, I decided to take a normal shepherd’s pie and add an Asian twist to it. And for good measure, instead of mashed potatoes on top, I used frozen tater tots. It turned out rather good.
Start by sauteeing onions in some olive oil.
Add ground beef. Continue to cook until the beef is cooked through.
Add fresh shitake mushrooms.
Add sliced water chestnuts and bamboo shoots.
Add hoisin sauce and mix to combine.
Pour mixture into greased casserole dish.
Top with frozen tater tots (enough to cover top).
Bake in 375 degree oven for about 30 minutes until the tater tots are crispy.
1 medium onion, diced
2 Tablespoons olive oil
1 lb ground beef
8 oz fresh sliced shitake mushrooms
8 oz can sliced water chestnuts
8 oz can sliced bamboo shoots
1/2 cup hoisin sauce
1/2 lb frozen tater tots
In a medium frying pan, saute onions in olive oil. Add ground beef and cook through. Add fresh shitake mushrooms and cook for about 2-3 minutes. Add in sliced water chestnuts and bamboo shoots. Mix to combine. Add hoisin sauce and mix thoroughly. Pour into a greased casserole dish and top with frozen tater tots. Bake in a 375 degree oven for about 30 minutes. Serve and enjoy!