This delicious pie is traditionally made with mutton (sheep meat), hence the reason it is called shepherd’s pie. In this version, I like to use ground beef, but any ground meat can be used. Serves 4.
Ingredients:
1 pound ground beef
1 medium onion, chopped small
1 clove garlic, minced
2 tablespoons flour
2 cups beef stock
1 bag frozen peas and carrots, about 8 ounces
1 tablespoon Worcestershire sauce
salt and pepper, to taste
2 cups mashed potatoes
Directions:
Preheat oven to 350F.
In a large skillet over high heat, cook half the meat until very browned, about 10 minutes. Remove from the pan and set aside.
Cook the remaining meat in the same manner. Set aside.
In the same pan, cook the onion until soft and translucent, about 5 minutes.
Add the garlic and cook until fragrant, about 2 minutes.
Sprinkle the flour over and cook for a couple of minutes more.
Add the stock and bring to a boil until slightly thickened. Add the peas and carrots, and add the ground beef back in.
Add the Worcestershire sauce, salt, and pepper to taste.
Pour the filling into an oven-safe dish.
Top with mashed potatoes and cook in the oven until potatoes are browned and filling is hot.
Sweet Potato Pudding recipe
This sweet potato pudding is a delicious and easy side dish perfect for any meal. The Autumnal side dish is easy to make and can be prepped ahead of time for dinner parties or weeknight dinners, and the simple, comforting ingredients guarantee it will be a hit with everyone.
Ingredients:
3 medium sweet potatoes
4 cups of whole milk
1 cup of cane sugar
1 can of condensed milk
1/4 teaspoon of cardamom powder
1 tablespoon of brown sugar
1 tablespoon of unsalted butter
Blanched almonds and raisins
Directions:
Peel sweet potatoes and cut into small bite-sized squares. Set aside.
In heavy bottomed skillet, bring the milk to a boil. Add sweet potatoes and lower the heat. Continue to cook until sweet potatoes are cooked completely through. Remove from heat and mash sweet potatoes until smooth.
In a separate skillet, melt butter. Add blanched almonds and raisins and cook over low heat until they are light brown. Remove from the skillet and set aside.
In the same skillet, add brown sugar and cardamom and stir until the brown sugar is just melted. Add mashed potatoes, condensed milk, and sugar. Stir to combine. Cook over medium heat until the consistency is desirably thick.
Remove from heat and transfer to a large serving bowl. Garnish with almonds and raisins and chill for 4 hours or overnight. Serve with a dash of heavy cream on top.
Creamy Bacon Potato Soup recipe
This creamy and hearty soup had the best combination of flavors ever, bacon and potato! Try this soup topped with a little bit of chopped onion, shredded cheese, or crisp bacon. Serves 8.
Ingredients:
4 large potatoes, peeled and cut into chunks
6 slices of bacon, chopped small
1 large onion, chopped
1 clove garlic, minced
2 quarts chicken stock
2 cups heavy cream
salt and pepper, to taste
Directions:
In a large saucepot over high heat, cook the bacon until very crispy.
Add the onion. Cook until soft and translucent, about 5 minutes.
Add the potatoes and garlic, cook until the potatoes begin to be crisp and the garlic is fragrant, about 8 minutes.
Add the chicken stock and bring to a boil. Turn down to a simmer and cook until the potatoes are soft, about 20 minutes.
Pour the soup into a blender and puree well until no lumps remain.
Pour the soup back into the pot and add the cream. Taste and season with salt and pepper. Serve hot.
