CaseBarnettLaw.com 949-565-2993 GRATEFUL, THANKFUL, HOPEFUL A Holiday Message As we bid farewell to 2022, a brand-new year is on the horizon. Here at Case Barnett Law, we had another great year and are humbled and grateful to serve the very best people out there. We have the opportunity to be selective with the clients we serve to best meet their needs and represent them in some of the most challenging times in their lives. Most of our clients find their way to us via a personal referral, and we are honored to build our Case Barnett Law family in such a way. We are grateful for the relationships we continue to develop with new clients and referral partners. It’s all connected, and we love building a more extensive and tighter network of good and genuine individuals who are genuinely looking out for the best interests of one another. 2022 was another difficult year as we’ve continued to navigate a new normal and recover from the challenges of the pandemic. We’d like to stress that we are here for you, whether to lend an ear, offer advice, defend your case in the courtroom, or just provide good company — we are family!
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WINTER VEGETABLE SHEPHERD’S PIE
Inspired by BBCGoodFood.com
Ingredients
• 6 1/2 cups potatoes, cut into large chunks
• 2 tbsp olive oil • 2 onions, sliced • 1 tbsp flour
• 2 large carrots, cut into rounds • 1/2 cauliflower, broken into florets • 4 garlic cloves, sliced • 1 sprig rosemary • 15-oz can diced tomatoes plus liquid • 1/2 cup water • 1 1/2 cups frozen peas • Milk, to desired consistency
From our family to you and yours, merry Christmas and happy holidays! We look forward to seeing you in the new year!
Directions
1. In a pot, boil potatoes until tender. 2. In a pan, heat oil over medium heat. Add onion and cook until softened. Stir in flour and cook for 2 minutes. Add carrots, cauliflower, garlic, and rosemary and stir until softened. 3. Pour tomatoes into mix and add water. Cover and let simmer for 10 minutes, then remove lid and cook for 15 minutes until thickened. Stir in peas and simmer. 4. Drain and mash potatoes. Stir in milk to desired consistency. 5. Preheat oven to 375 F. Spoon hot vegetable mix into pie dish, then top with mashed potatoes. Bake until top is golden brown.
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