Sean Dennis wrote to Dave Drum <=-

ALDI is my go-to for their L'oven bread which is probably the best
store bought bread I have come across. I particularly like the
split-top multi- grain loaf.

The bread at ALDI is really good for the price. I like their
multigrain bread also.

And their eggs and milk are always *very* reasonably priced.

They seem to have the best price consistantly around here both in
Johnson City and Greeneville.

That being said I am NOT a typical shopper. I know the markets and I
read the ad flyers. A grocery run may involve three or more stores and maybe a Dollar General. I do not, however buy fresh meat or produce at either ALDI or Ruler.

I have bought fresh meat and produce from ALDI and haven't been disppointed. I do buy frozen chicken breasts and thighs from ALDI
quite often as I eat that two to three times a week with some veggies. Just put a few piece of chicken at 375F in a glass 13x9 pan for 50
minutes and et voila! dinner is served.

I have Humphrey's market where I buy most of my meat. They can start
from the animal on the hoof. And I am known to the meat cutters - which
is a big plus. ALDI has their meat shipped in pre-packaged from a
supplier. Our local ALDI's have *no* "service meat" at all.

https://www.humphreysmarket.com/Public/ad/weeklyad.pdf

Humphrey's make their own sausage and bacon. And their chicken, whilst
from a supplier, come from a local(ish) chicken plucker 70 miles to the
west - Jones Poultry, 1 Rooster Way, Barry, IL 62312.

https://jonespoultry.com/index.html

They are the proximate source for the 49c/lb leg quarters I have posted
about here.

Perhaps your ALDI is better than the ones we have here - but my local
ALDI's produce is mediocre to sad. Even Sav-A-Lot is better. Not to
mention I have Country Market which buys produce from local growers.
And Suttill's Gardens - a local truck farm which used to be out in the "country". But the city has grown to envelop them. They are one of the
anchors of the local Farmer's Market as well as selling fresh, in season produce at a "home stand".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Humphrey's Traditional Irish Shepherd's Pie
Categories: Lamb/mutton, Vegetables, Herbs, Potatoes, Dairy
Yield: 4 Servings

2 tb Oil
1 lg Onion; fine cut
1 1/4 lb Lean ground lamb, beef, or
- turkey
4 cl Garlic; minced
1 Bay leaf
1 1/4 c Hot water
2 tb Tomato paste
2 tb Worcestershire sauce
1/4 ts Salt
Ground black pepper
pn Thyme
1 lb Frozen mixed vegetables;
- peas, carrots, corn, (opt)
- mushrooms, green beans

MMMMM--------------------------TOPPING-------------------------------
2 1/2 lb Russet potatoes
Salt & pepper
4 tb Unsalted butter
1/2 c Whole milk or cream
1 Egg yolk
3 Scallions; thin sliced (opt)

* Shepherd's Pie has always been a staple of traditional
Irish cooking. The British use lamb in their Shepherd's
Pie, but beef is quite popular and ground turkey can be
used if preferred. This recipe can also be made in
individual pie dishes, which are always a hit. Drop by
Humphrey's Market to pick up all of your ingredients.

Add 2 Tbsp oil to a medium-size pot, on medium heat,
saute the onions until golden.

Raise the heat to medium-high, add meat, continuously
stir while sauteing, until it begins to brown.

When meat is cooked through, add 1 1/4 cups of hot water,
bay leaf and garlic, put lid on and bring to a simmer and
put the heat on low. Simmer for 30 minutes or until the
liquid reduces to 1/2 cup.

Meanwhile, peel and cube potatoes in 3cm/1" sq, boil in
water, until tender. Drain, add salt and pepper to taste,
add butter and mash.

Beat the egg yolk with milk. Add to the mashed potatoes
and stir. Add sliced scallions and stir. Set aside.

To the simmered meat, add tomato paste, Worcestershire
sauce, salt, pepper, thyme, and frozen vegetables. Mix
well and simmer for 5 more minutes. Empty into an
oven-safe deep dish and remove bay leaf.

Place rack on middle shelf of the oven, set thermostat
to 205+|C/400+|F.

Spread mashed potatoes over top of the meat mixture.
Rough up with a fork so that there are peaks -or- use the
fork to make some designs so the top will brown nicely.

Bake for 30-45 minutes, until golden brown on the top.

Makes 4 servings

RECIPE FROM: http://www.humphreysmarket.com

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