Welcome to The Pauley Principle!

The Pauli Principle, named for Wolfgang Pauli, deals with atoms and electron-sharing that results in new, stronger bonds. Think 2 parts hydrogen and 1 part oxygen, a shared delectable (!) electron and VOILA! Water!

Similarly, when you prepare whole food to share with family and friends, especially foods you've grown, something amazing happens. Meals become tastier and healthier. Your soul, not just your stomach, becomes fulfilled. You live life more abundantly as a result. During a shared meal, the bonds that people create grow stronger and become something new: GREATER than the sum of the parts! I give you The Pauley Principle.

Saturday, February 12, 2011

Shepherd's Pie

The cold wintry days are not yet over. Here's a recipe to take off the chill and comfort your soul. You can make this with either beef or venison but note the use of chicken broth, not beef broth, for this recipe.


1 lb. ground meat
1 clove garlic, chopped
1 T. butter
1 T. flour
1 pint chicken broth (or one 14 oz. can of chicken, not beef, broth)
1/2 cup shredded carrots
1 cup frozen peas or broccoli
1/2 teaspoon savory, dried, and/or 1/2 teaspoon marjoram, dried
1 tsp. Kosher or coarse salt
1/8 tsp. pepper
1/2 T. Worcestershire sauce
1 T. red wine, not a salty cooking wine but a wine you might have with the meal
1 cup shredded cheese, cheddar or a mix of colby and Monterey Jack works well

mashed potatoes to serve 4 to 6 people
1/2 cup grated cheddar cheese

Slowly brown the meat to just rare, letting the fat melt out. Add the chopped garlic. Drain off the fat. (You're going to trade the beef fat for butter for a better flavor and texture.) Add the butter and flour to the meat. Allow to brown slightly before stirring to give the nutty flavor to the flour that makes gravy so good. Stir and brown a little more.

Stir in chicken broth, shredded carrots, peas, savory, Worcestershire, red wine, salt and pepper.

Bring to simmer. Continue to stir frequently until gravy thickens.

If you're making this ahead, wait until serving day and then warm the dish in the oven prior to adding the mashed potatoes. Mound the mashed potatoes up on top of the meat/gravy mixture. Sprinkle with cheese. Bake at 350 degrees for 8-10 minutes, just until cheese melts.

Serve with hot bread and an assortment of pickles or chutney. Serves 4 to 6 people.


  1. Thanks,I have never tried this before. Will give it ago this week, and let you know. Sounds good to me. Have a great weekend.

  2. Ronda do you make your breads homemade if not what type/brand do you use? Do you freeze your mashed potatoes?
    Do you have a good bread recipe and do you like the bread machines? I hope not too many questions, lol
    A very good photo of the Tea Ring, it was so delicious. Cant wait to go to the store and get the bicuits.!!

  3. Allie, I love making my own bread but there isn't always time to do that, so I buy Schwann's or Rhodes freezer bread. It requires time to thaw and rise but if I plan ahead, it's ready when I want it.

  4. The potatoes have to be added just prior to cooking time. Let the dish warm up in the oven before adding mashed potatoes and grated cheese.