#61 :: Shepherd's Pie

Paula Deen made this on her show about Pub grub from England. I remember eating Shepherd's Pie as a kid. My mom made it quite a bit, but I remember hers having green beans {we used corn today, and Paula says traditional English pies use carrots & peas}. Whichever veggie you choose, this makes an easy meal in one pan and it's a great comfort food dinner.

Ingredients

• 1 small onion
• 1 1/2 pounds ground beef
• 2 (8-ounce) cans tomato sauce
• 1 1/2 cups mixed vegetables or niblet corn, prepared
• Salt and freshly ground black pepper
• 8 to 10 medium red new potatoes
• 1 1/2 cups milk
• 12 tablespoons butter
• 1/2 cup sour cream
• 2 cups instant biscuit mix
• Scallions for garnish, chopped
  

Directions

Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.

Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Potato Layer

Meat Layer

Biscuit Layer

Preheat oven to 350 degrees F.

Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.

Note: Leftovers make this dish easy to put together. So if you have leftover pork roast or beef roast with gravy and mashed potatoes from Sunday dinner then this is an easy mid- week meal that will take only a few minutes.

Makes 8-10 servings

Recipe from Paula's Home Cooking on Food Network

Star Rating: 4 out of 5 stars

#18 :: Chicken & Dumplings

Yesterday I told Jamie we were going to make chicken & dumplings. He said, but I don't really like chicken & dumplings. I said, well we already have the ingredients so we're going to try it. An hour later....he liked the chicken & dumplings. :) This was a great "comfort food" meal.

Ingredients

• 4 pounds chicken leg quarters
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/4 cup canola oil
• 4 carrots, sliced
• 3 celery stalks, sliced
• 1 medium onion, chopped
• 1/2 (8-ounce) package sliced mushrooms
• 1 cup frozen corn
• 2 (14-ounce) cans chicken broth
• Water
• 1 cup baking mix
• 1 teaspoon poultry seasoning
• 1/3 cup milk

Directions

Separate the chicken legs from the thighs, and season with salt and pepper, to taste. Coat the pieces with the flour, shaking off any excess and reserve the leftover flour. Put the oil into a heavy bottomed skillet and heat it over medium-high heat. Add the chicken and brown it on all sides, about 5 minutes per side. Remove the chicken to a plate and add the carrots, celery, onion, mushrooms, and corn. Sprinkle with the reserved flour, and give it a good stir. Add chicken broth and stir. Nestle the chicken pieces into the vegetables and add enough water to just cover the chicken. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.

Just before the cooking time is up combine the baking mix, poultry seasoning, and milk in a small bowl. Drop the batter by tablespoons on top of the simmering chicken leaving some room between the dumplings. Cover and simmer for 20 minutes. Serve hot.

Makes 4 servings.

Recipe from Sandra's Money Saving Meals on Food Network.

Star Rating: 4.5 out of 5 stars