Make mashed potatoes.
While the potatoes are boiling, cook the meat.
Place in a frying pan:
1 T olive oil
When the oil is heated, add:
1 small onion - minced
1 garlic clove - finely minced
2 minced shiitake (or ¼ C other) mushrooms
1 grated carrot
Stir fry a bit, then add:
250 gm ground chicken
(½ chicken bouillon cube or its equivalent - mashed so it dissolves easily)
Cook over a medium flame. Season with:
½ t sage
½ t salt
¼ t pepper
When the meat is thoroughly cooked, turn off the fire and set the pan aside.
Sauce
Heat in a small pot over medium/low flame:
¾ T olive oil
¾ T butter
When the butter is melted, add and whisk in:
1½ T flour
Be careful to keep whisking so there are no lumps. Continue to whisk until it boils gently and begins to smell cooked (like a pie crust). Then add slowly, continuing to whisk as you add:
¾ C milk
Keep whisking until it thickens, which should be when you first see a couple bubbles start to rise before boiling. Do not let it boil.
Add sauce to meat and stir to mix. To give it a bit more color, add:
1 T minced green onions
Put it together
I prefer to use small, one-serving pyrex type baking dishes.
Place ¾ C meat in each of 3 dishes. Divide the potatoes and put equal portions on top of the meat. Heat in the microwave until thoroughly heated. Top with:
1T grated cheese
and place under the grill until lightly browned.
Serve with salad or other vegetables.
