Solar Lunch and Dinner

Most recipes for lamb shanks call for one shank per serving, but I think that's way too much. I take the meat off the bones before serving it. That way there's always some leftover for shepherd's pie. This is another solar hybrid. I boiled the potatoes, rutabaga, and parsnip for the topping and sauteed the leeks, mushrooms, and zucchini for the filling on the stove before assembling the pie and baking it in the Sun Oven. Other ingredients of the filling were the leftover lamb, a little bit of water, a packet of brown gravy mix and frozen peas. It makes four generous servings. It was ready early enough to have it for both lunch and dinner. Not bad, six meals from two lamb shanks.

Solar Short Rib Shepherd's Pie

My computer is going into the shop today for some repairs so this is actually the before picture. The shepherd's pie is currently in the Sun Oven. I don't anticipate any problems. It's another warm, sunny day; perfect for solar cooking.

I usually improvise when making Shepherd's Pie. For today's version I used some left over short rib meat that I had in the freezer. I also usually sautee whatever mixture of vegetables I have on hand. Today I used onions, leeks, carrots, parsnip, and frozen peas. For some additional flavor I add about half a packet of brown gravy mix to the meat and vegetable filling.

I don't know how long my computer is going to be held hostage by the people at Apple. It may be a few days until my next blog update.