Shepherds Pie

This is Rachael Ray's recipe. I changed the instructions a tiny bit because I like my vegetables to be soft. The first part of the ingredients are for the mashed potato topping. You could just make your favorite mashed potatoes if you wanted or you could even use instant.

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 and freshly ground black pepper

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
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
2 tablespoons chopped fresh parsley leaves

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 with olive oil. Cook carrots and onions together until soft. Then remove from pan and brown and meat. Spoon away the fat. Add chopped carrot and onion to the meat. Remove meat carrots and onions from skillet. 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. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and place under the broiler about 6 to 8 inches from the heat. Broil until slightly golden. Top casserole dish with chopped parsley and serve.

** I ended up sticking mine in the oven at 350 to make sure it was heated through. Then I broiled the top a little.**

Harvest Hamburger Soup

1 lb ground beef (I used ground turkey)
1/2 onion, chopped
2 (10.5 oz) cans beef consomme (I used beef broth)
2 C. water
1 1/2 C. chopped fresh tomatoes
2 T. sugar
1 1/2 C. frozen corn
2 carrots, peeled and sliced
4 potatoes, peeled and diced
1 t. taco seasoning
salt and pepper to taste (I didn't add enough so we had to add our own)

Brown beef and onion. In a large saucepan combine all ingredients and cook until veggies are tender.

*This is so easy and healthy. You could add any vegetables that sound good. I think I'll try green beans next time. I've also thought about zucchini and celery.

Chet's Meatballs

Chet made these for dinner tonight. They were yummy!

2 pounds ground beef
1 cup fresh bread crumbs
1/2 cup finely grated Parmesan
1 heaping tablespoon chopped fresh basil
1 heaping tablespoon chopped fresh parsley1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
2 cloves garlic, minced
2 eggs
3 tablespoons olive oil.

1. In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.

2. In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.

Yield: About 16 meatballs.

Easy Pot Roast Sandwiches

Our neighbors made these for us and they were really good.

1 4 to 5 lb beef brisket (or your favorite pot roast. Our neighbor made it for us with a pork roast.) all or most of the fat removed
1 can cream of mushroom soup
1 package of dry onion soup mix
2 tsp. granulated beef bouillon or 2 beef bouillon cubes (we used the cubes)
pepper

Instructions
1: Trim visible fat from pot roast and place in bottom of slow cooker. Season generously with pepper
2:In a small bowl, whisk together remaining ingredients. Heat soup mixture in the microwave for about 30 second just until warm and bouillon starts to melt. Whisk again and spoon in top of roast.
3:Cover and cook on low 7 to 8 hours.
4: Remove pot roast from slow cooker when cooking time is complete and lace in large bowl. Using forks, shred the roast into medium or small pieces.When completely shredded, add quite a bit of the cooking gravy and mix. The mixture should be moist.
5: Place heaping portion of pot roast on top of good bread or rolls and eat.This also makes for good left over sandwiches

Tater Tot Casserole

1 lb. ground beef

1 onion, chopped

1 can of cream of mushroom

1 can of cream of chicken

1/2 can of milk

Cheddar Cheese, shredded

Tater Tots

Brown the onion and hamburger until done and then drain.  Place the hamburger mixture in a 9 X 13 pan.  Place Tater Tots on top of hamburger, cover the mixture well.  Combine the soups and milk, then pour over the Taters.  Cover and bake at 350 for 30 minutes.  Uncover and sprinkle cheese over the top and cook an additional 10 minutes.  

This is always a family favorite.  You can just do Cream of Chicken without the Mushroom soup and it is just as good!