shepherd's pie

Today I had a craving for an old childhood favorite - Shepherd's Pie! Something about the texture of mashed potatoes and a surprise layer of veggies and beef always hits the spot! This is one my all time fave recipes and no matter how you make it, it's sure to be d-lish! I made a few alterations this time by whipping up a brown gravy to pour over the beef. I usually melt cheese over the top, but I left it off this time. And that will not happen again - this recipe doesn't call for cheese, but I recomend melting cheddar over the top!

Ingredients:

2 pounds potatoes, such as russet, peeled and cubed

1 cup mayonaise
1/2 stick of butter

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 3/4 pounds ground beef
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
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 mayonaise, butter 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 prefer 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 and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

chili and beans + fried corn bread

As much as I LOVE summer, there is a true sense of excitement in the sophisticated kitchen when fall arrives! Fall is the time that brings the warm smell of burning leaves, pumpkin pie, and candied apples. And I always look forward to the recipes that follow fall. In honor of my mother, I will add my first recipe - a family favorite!!

Chili and Fried Corn Bread

Suzanne's Famous Chili & Beans:
1 1/2 pounds ground beef
1 Tbsp. Olive Oil
2 medium onions, chopped
4 cloves garlic, minced
3/4 Teaspoon salt
1 teaspoon ground black pepper
1 small can of chopped chile peppers
7 Tablespoons chili powder
2 Teaspoons garlic powder
2 15 to 16oz cans of red kidney beans (drained)
1 15oz can diced tomatoes
2 cups of Ketchup
1 Tablespoon Worcestershire sauce

Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add chili peppers, chili powder, garlic powder, and onion powder. Continue to cook on low heat for 3 mins while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with fried corn bread!

Fried Corn Bread:
1 cup Enriched Yellow Corn Meal
1 cup all purpose flour
2-4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/2 cup vegetable oil

Preheat oven to 425°F. In a large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until fairly smooth, about 1 minute. Pour remaining oil into cast iron skillet. Bake for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.