Hobbittown Smash

For a bit here, we’ll change from a laundry blog to a cooking blog. I got this recipe from a lovely hobbit lady who runs a small tavern and eating spot in Hobbittown. We all know that Hobbits live close to the earth, and use lots of root veggies in their diet. This casserole’s classic comfort-food yummyness and ability to keep well in a warm oven makes it a perfect lunch, dinner, supper, or even second breakfast offering.

Peal, pare, and boil in salted water until barely tender:

6 medium potatoes (if skins are nice, leave some intact)

2 large turnips

1 large sweet potato

4 large carrots

1/3 head cauliflower

While those are boiling, brown, and drain ( I used leftover Italian Beef in this step):

¾ to 1 pound lean hamburger

Salt, pepper, garlic to taste

1 medium onion

Microwave or cook until barely done

1 ½ to 2 cups fresh or frozen of EITHER

Sweet corn or green beans or peas or chopped broccoli

When the root veggies in pot are done, drain off all water and let them sit and steam-dry for 2 minutes. Then add:

1 packet of buttermilk ranch dressing mix

3 TBS butter

Salt and pepper to taste

(1-2 TBS of your favorite herb mix)

Mash or whip with enough milk/cream to make a spreadable, but slightly lumpy mixture.

Assemble in a large, greased casserole dish as follows:

Layer ½ of the mashed veggies, cover with meat mixture, and cooked veggies, plus

1/2 cup cheddar cheese

Cover with remainder of the mashed veggies, leaving peaks and valleys to brown, sprinkle top with

½ cup cheddar cheese

Cook in 325 oven for at least 45 minutes, or up to 2 hours. Feeds about 6 or so with a green salad and bread. Keeps well for latecomers. Makes good left-overs.