Roy: I'm hungry, but not alot hungry, just a little hungry.
Me: There's plenty of leftovers in the fridge, go heat something up.
Roy: I don't want anything big, just a snack.
Me: So just heat up a small portion.
Roy: What do we have again?
Me: *sigh* Chicken Tortellini Soup, Veal Parmagiana and the Venison Shepherd's Pie.
Roy: That's too much information, I can't deal. Do we have any mini quiches left?
Me: No; what do you mean you can't deal? Just pick something and heat it up.
Roy: Can't you do it for me? *pathetic pouty look*
Me: *bigger sigh* You are so lucky that I love you.
...and off to the kitchen I went; yeah, I'm a sucker when it comes to my hubby. Nine years together and our friends still tell us that we're "poster children for a truly real, happy marriage".
Opening the fridge door, the first container I spy is the Venison Shepherd's Pie and I posted that recipe here on March 20th. I also spotted a container of Pillsbury Grands biscuits and the image developed in my mind. I do that with many recipes I come up with, picture the ingredients in my mind, putting them together, even the taste comes through. Weird I know, but it works.
There are eight biscuits in the container and once separated in half, I now have 16. Pressing them into muffin tins, I formed little biscuit cups, or as I like to call them...baskets. Carefully I removed the mashed potato topping from a section of the Shepherd's Pie; spooned about a tablespoon and a half of the filling into each "basket". I then pressed a tablespoon of mashed potato over each filling. While I was doing all this, the oven was preheating to 350F and was ready for baking once I was done with the muffin tins. Baking took 20 minutes for the biscuits to brown perfectly and the filling to be warmed all the way through.
Mary Cokenour
