I've never had shepherd's pie before. It never really sounded appetizing to me, but after seeing this Italian-style recipe on Rachael Ray a couple of weeks ago, I knew I had to try it. I changed the recipe some to make it a little easier. You must try this one!
Italian Shepherd's Pie
3 large potatoes, peeled and cut into 1 inch pieces
1/2 c milk
3 tbsp butter
1 large egg, beaten
1 1/2 c grated parmesan cheese (I bought the real stuff...Parmigiano-Reggiano)
1 lb ground sirloin
1/2 tsp salt
1/2 tsp pepper
2 tsp dried rosemary
1 lb hot Italian sausage (I bought links, removed the casing, then broke it up as I was cooking)
1 onion, chopped
1 red bell pepper, chopped
1 1/2 tsp crushed red pepper
5 tsp minced garlic, divided
3 tbsp tomato paste
1 c dry red wine
1 1/2 c beef broth
Preheat oven to 400 degrees. Cover potatoes with water, bring to boil. Salt water and cook potatoes for 12-15 minutes, or until tender. Drain potatoes and return to warm pot. Add 3 tsp minced garlic and 1/2 c milk. Add butter and mash with a potato masher. Stir in beaten egg and half of the parmesan cheese. Mash until smooth, adding more milk if needed. Cover until meat mixture is prepared.
Brown ground sirloin in large skillet. Once brown, season with salt, pepper, and rosemary. Add sausage and brown, breaking up into small pieces as cooking. Add onion, red pepper, and 2 tsp minced garlic. Stir in tomato paste, cook 1-2 minutes, mixing well. Add 1 cup of red wine and reduce by half. Add stock and simmer for about 10-15 minutes until most liquid has boiled out.
Transfer meat to large casserole dish, top with potatoes and remaining cheese. Bake 20-25 minutes until potatoes are brown and crispy on the edges.
Strangely enough, it's in the 60s today in South Carolina. Although it's mid-May, the cloudy, cool weather tempted me to make some chili for dinner tonight. So here is my Spicy Three Bean Chili creation. Enjoy!
Spicy Three Bean Chili
1 lb ground beef
1 can diced tomatoes
1 can tomato sauce
1 can black beans, drained
1 can light red kidney beans, drained
1 can dark red kidney beans, drained
1 can water
1 onion, diced
1 clove mince garlic
1 tbsp chili power
1/2 tsp red pepper (if you aren't a big fan of spicy food, cut this down to 1/4 or 1/8 tsp)
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
Brown ground beef with onion and garlic, drain. Add all ingredients to large soup pot, bring to a boil. Lower heat, simmer at least 20 minutes. Serve with sour cream and shredded cheese.
This recipe is one my parents made when I was growing up. It is a little different, but very good. Enjoy!
Cheeseburger Casserole
1 lb ground beef
8 oz mozzarella slices
1 can biscuits
1 can tomato sauce
1/4 c ketchup
1/8 tsp pepper
Brown ground beef and drain. Add tomato sauce, ketchup, pepper; heat. In a small casserole dish, layer meat, cheese, meat, cheese. Spread biscuits on top and around edge of dish. Bake at 400 for 20-25 minutes.
This recipe for enchiladas is absolutely one of our favorites and makes great left-overs! I cooked this meal over the summer when we were in Montana and Canada on an RV trip to Glacier, Jasper, and Banff National Parks with the Nelson family. We split up nights to cook in the little RV kitchen, and I decided enchiladas would be a fun meal! It worked pretty well, but they are much better fresh at home.
Cheddar Beef Enchiladas
1 lb ground beef
1/2 onion, chopped
1 1/2 tsp garlic, minced
1 pkg taco seasoning
1 cup water
1 can refried beans (I buy fat-free)
1 pkg microwaveable Mexican style rice (I found some Uncle Bens rice that works well)
1 pkg soft taco/enchilada tortillas (10/pk)
2 cans enchilada sauce (mild or medium depending on your preference)
2 cups cheddar cheese
Brown ground beef with onion and garlic, drain. Return beef to pan, add water and taco seasoning, simmer 5 minutes. Add cooked rice, stir. Add in refried beans and 1 cup cheese, heat until cheese is melted. Spoon mixture down center of tortilla, roll up. Place in 9x13 greased baking dish, seam side down. You can fit 6 in a 9x13 dish and 4 more in a 8x8 dish. Pour enchilada sauce over enchiladas, top with remaining cheese. Bake uncovered at 350 degrees for 20-25 minutes. Can be frozen before baking.
I have received MANY requests for this recipe for pot roast. It is a great cold weather recipe (which is perfect for today because there is still snow on the ground here in SC!) It's an all-dayer, so plan ahead! I have to credit my wonderful sister, Julie, with this recipe.
Slow Cooker Pot Roast
1 shoulder pot roast (about 2 lbs)
3 large potatoes, peeled and cubed
1 lb carrots, peeled and sliced
1 pkg dry ranch dressing mix
1 pkg dry Italian dressing mix
1 pkg brown gravy mix
3/4 cup water
Combine all ingredients in a large slow cooker. Cook on low 9-10 hours (if you don't have that much time, you can cook it on high for a couple of hours, then switch to low).
