Shepherd's Pie

30 Minute Shepherd's Pie


Recipe courtesy Rachael Ray


Serves: 4 servings.

Ingredients

•2 pounds potatoes, such as russet, peeled and cubed

•2 tablespoons sour cream or softened cream cheese

•1 large egg yolk

•1/2 cup cream, for a lighter version substitute vegetable or chicken broth

•Salt
•1 tablespoon extra-virgin olive oil, 1 turn of the pan

•1 3/4 pounds ground beef
•1 carrot, peeled and chopped

•onion powder
•2 tablespoons butter

•2 tablespoons all-purpose flour

•1 cup beef stock or broth

•2 teaspoons Worcestershire, eyeball it

•1/2 cup frozen peas, a couple of handfuls

•1 teaspoon sweet paprika

• 1 cup shredded cheddar cheese

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika then cheese and bake 350 until cheese is melted.

Slow-Cooked Pulled Pork Sliders


from Campbell's Kitchen



Prep Time: 10 min.

Cook Time: 8 hr.

Stand Time: 10 min.


1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1/2 cup packed brown sugar

1/4 cup cider vinegar

1 teaspoon garlic powder

1 boneless pork shoulder roast (3 1/2 to 4 1/2 pounds)

2 packages (15 ounces each) Pepperidge Farm® Sliders

Hot pepper sauce (optional)



1. Stir the soup, brown sugar, vinegar and garlic powder in a 6-quart slow cooker. Add the pork and turn to coat.



2. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Spoon off any fat.



3. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.



4. Divide the pork mixture among the rolls. Serve with the hot pepper sauce, if desired.



Time-Saving: This recipe may be cooked on HIGH for 5 to 6 hours.

Fajitas (to Freeze)

Fajitas (to Freeze)


Yield: 4 Servings

FAJITA MARINADE

1 c Soy sauce

1 c Worcestershire sauce

1 c Lime juice

FOR THE FAJITAS

2 lb Meat (Use beef or chicken) -cut into strips

2 Onions, cut into strips or -narrow wedges

2 lg Peppers, combination of red and green (up to three)



To Freeze:

Mix all the marinade ingredients together. Place your meat (boneless chicken breasts,flank steaks, skirt steak, etc) and veggies into quart sized zip-lock bags. Divide the marinade among the bags. Press as much air as possible from the bag and seal.

To Prepare:

Thaw the marinade mixture. Remove the meat and veggies from the marinade. Heat a skillet or griddle over medium-high heat. Add the fajita mixture and cook quickly; turning and stirring occasionally. Serve with tortillas, cheese, salsa & guacamole. Or serve on a bed of mixed greens as a main dish salad.

Notes:

This can be cooked before freezing, but it is much better freshly cooked and keeps longer in the freezer. It only takes a few minutes to prepare once thawed.

Shepherd's Pie

Shepherd's Pie


Ingredients:

1 lb. ground beef (cooked and drained)

1 c. mixed veggies (canned or frozen)

1 can cream of mushroom soup

1 t. onion powder



Directions:

Mix the first three ingredients together, then mash 6 cooked potatoes (season as usual) and spread on top, then shred sharp cheddar cheese on top. Bake at 350 degrees for 20 minutes. ENJOY!

Meatloaf

Jen's Meatloaf


Ingredients:

Glaze:

1/4 cup ketchup

1 tablespoon mustard

2 teaspoons packed light brown sugar

Meatloaf:

2 pounds ground beef

2 tsp. onion powder

3 tablespoons ketchup

2 large eggs

1 slice white bread, torn into pieces

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 350 degrees F.

In a small bowl, whisk together all the glaze ingredients and set aside.

In a large bowl, combine all the meatloaf ingredients and mix well. Press the mixture into a 9 by 5-inch loaf pan. Bake for 30 minutes. Remove from the oven and brush some of the glaze over the top of the meatloaf. Bake for 30 minutes more. Remove from oven and let stand for 5 minutes. Turn the meatloaf out onto a serving platter and spoon the remaining glaze over the top before serving.