Chelsea Ware and Shepherd's Pie Recipe

The prodigal daughter is back, after two weeks sick as a dog, two grandma visits, and being a "theatre widow" in charge of little man by myself while drama teacher hubby has a musical in rehearsal. My mom is getting nearly ready to retire and is trying to prepare to sell her big house, so she brought a bunch of very cool old stuff to hand down to me when she was here a few weeks ago. Here is great grandma's Chelsea ware:

She also brought me a bunch of old silver---or is it silverplate?---that she says she never uses.

Also this little vintage vase. Is that cute or what?

Possibly a little late for today, but if you're like the McGuire's you celebrate St. Patrick's Day on into the weekend, so for your dining pleasure, here is:

Kathy McGuire's Shepherd's Pie

5 medium red potatoes

1 lb ground chuck

about a tablespoon olive oil to coat the pan

1/2 medium onion

2 tablespoons margarine

2 tablespoons flour

1 cup beef broth

2 teaspoons of Worcestershire

2 tablespoons sour cream

1 teaspoon dried parsley

1/2 teaspoon thyme

1/4 teaspoon mustard

dash salt

dash pepper

1 16 ounce cans of peas, drained

1 1/2 cups shredded Colby or cheddar cheese

1-2 green onions, sliced

Slice potatoes in a food processor and boil in water for 10-12 minutes until tender but not sticky. Drain and set aside.

While you cook the potatoes, brown the ground chuck in a frying pan on medium heat. When the meat is browned, add the onions and saute until tender. Reduce heat to warm.

In a separate small frying pan, melt the margarine and stir in the flour over medium heat for several minutes. Add the beef broth and the Worcestershire, and heat for a minute or so, whisking together, and then whisk in the sour cream. Add the sauce mixture to the meat mixture along with the parsley, thyme, mustard, salt, and pepper, and mix well. Stir in the peas gently.

Preheat the oven to 440 degrees. Pour the meat mixture into an iron skillet, and cover with a layer of potatoes. Sprinkle with cheese, then put on another layer of potatoes, then a final layer of cheese. Sprinkle some sliced green onions on top. Cook in a 440 degree oven for 20 minutes.

I'm posting this to Vintage Thingie Thursday.