RSS

Tag Archives: potatoes

Marc’s Shepherds Pie- Quick. Simple. Delicious.

As I am sure all of you are aware, there are so many ways to make this classic casserole. Some think ground beef, corn, brown gravy, topped with mashed potatoes.

Others think ground lamb or mixture of lean ground meats, peas, carrots with a flavorful sauce topped with whipped potatoes. One lady told me some restaurant keeps begging her for her recipe, she made me some, I was NOT impressed. Way over the top, she used ground beef, did not drain the grease, the veggies were assorted peas, carrots, corn and lima beans. Sadly she did not cook them well and they were still very hard. The sauce was a odd combination of white wine, cream and some butter and herbs. Then to top off the monstrosity her “famous” whipped potatoes. Lumpy, slightly runny, how that is classified as whipped I will never know. They might have been ok but she added way to much    lavender and tarragon to them. She managed to take a rustic meal and tried to turn it into upper crust but failed miserably. 

The other end of the spectrum is my mothers. We were poor. I am not knocking my mothers cooking at all but somehow this rustic poor mans meal turned even poorer when she made it. Sadly to the point where I would not touch it for many years to come, that is until I met my fiance. Hers was so dry, poor quality ground meat and layers of unflavorful boxed  mashed potatoes and vegetables.

Marc, said fiance, cheats a little because we do not have a lot of space or money most times. We do however love to eat. This tray does not last the night in our house

Starts off with as lean of ground beef as we can afford, browned and drain thoroughly.

In a glass baking dish he combines 2 cans of veg-all, yes canned veggies, I told you he cheats due to space, our freezer is an avalanche of meat from awesome deals, this way we save money on meat but then sadly have no space for frozen veggies. 

Back to the pie. Stir in 1 can tomato soup, condensed. Do not add the water. Combine well. Add the drained meat to the soup/veg mix and combine well. 

We do make our own mashed potatoes, so after they are done boiling rinse well and add back into pot. I use 6-8 large potatoes or more depending on what that looks like chopped up. We like to have a huge potato top. Add to the potatoes, a pinch of salt, pepper to taste, 3oz cream cheese, soft, 4T butter soft and milk to desired consistency. Mash until desired lumpiness is achieved. 

Plop the  potatoes on top of meat/veg mix and spread out over the whole top. Bake at 350 until top is golden brown. Not sure how long since the fiance doesn’t do this, he just puts it in the oven until it’s hot all the way through. 

I don’t think there is a right or wrong way to make this dish, to each their own, but Marc’s is for me rustic enough, flavorful and simple. We each have two servings for dinner and the last two servings are for lunch the next day. 

If anyone has a favorite shepherds pie recipe they would like to share, I would love to try them!! 

Happy Eating!!

Advertisements
 
Leave a comment

Posted by on July 26, 2012 in Beef, casseroles, Veggies

 

Tags: ,

Loaded Hash Brown Potato Casserole

Pinned onto my MMM Food board on pinterest is this loaded hash brown potato casserole dish. 

One of our favorite dips is Cheddar Bacon Ranch dip, or what I refer to as “Crack“.  I usually only make it during football season because it is HIGHLY addictive.  I only made this once this football season and  I forgot to take it to the tailgate.  I left it in my parent’s refrigerator!  I was devastated!  
I took the dip back home and started thinking about what to do with it – other than eat it all by myself.  I decided to mix the dip into a big bag of frozen hash browns.  The result? A fantastic potato casserole!  
Quoted from the blog Plain Chicken on Blogger
Needing to change up the boring meals as of late, I decided to try this out. We had my fiances 12 year old daughter this past Sunday and she is kind of a picky eater. I thought what kid doesn’t like smothered potatoes? So I whipped up a batch of these. 
Served with dutch oven braised boneless pork ribs, and peas with butter.
RECIPE:
2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 – 30oz) bag frozen hash brown potatoes – shredded kind
 
Combine first 4 ingredients, mix in hash browns.  Spread into a 9×13 pan.  Bake at 400 for 45-60 minutes.   
Side note… when opening the lid to the dutch oven pot straight out of the oven DO NOT I repeat DO NOT forget that there will be steam!!!!!!! Hence the following picture warning.                                                                    
 
 
Leave a comment

Posted by on July 18, 2012 in casseroles, Cheese, pork, Veggies

 

Tags: , ,

Foil Pack Potatoes

Foil pack potatoes are so delicious they should be illegal!!! My hubby makes these for me upon request.

You take potatoes whether they be Yukon gold, red bliss, Idaho, whatever your choice may be slice them up into roughly 1/4inch thick slices, try to keep them uniform, use a mandolin if you have one. Take an onion and cut in half. Slice one half up into roughly 1/4inch thick slices as well. Save the remaining half for another use. 

Take foil large enough to fully wrap around the potatoes to create a package. Place potatoes still in a line in the foil and wrap the foil up around them to hold them in place. Section out the onion slices and portion between the potato slices, does not have to be one for one, it is used for flavor mainly. Do the same with the slices of butter. You do not need a lot of butter, maybe a tablespoon per pack. Close the foil up around the potatoes so the ends are folded up and so is the top. There might be a slight opening on the top, this is ok. 

Place potato packs on a cookie sheet, this is recommended for oven cooking because you will need to pull them out to check them and if you are like me you will probably make a whole in the oil and all the butter will leak out and create a greasy mess and maybe a fire in your oven. Yes this has happened to me. So now I use the cookie sheet! Bake at 350 for roughly 45 minutes, check them and adjust cooking as needed. If cooking on a grill basically the same thing, place on the grates and cook until done, cover grill for best results. Just make sure that you start these first so they are fully cooked to be ready for meal time.

Happy Eating!!

 
Leave a comment

Posted by on June 11, 2012 in Grill, Veggies

 

Tags: , ,