My family is Irish, so Shepherd’s pie made it’s way to the dinner table from time to time. I love this new version of that classic hearty, filling, and warm meal! Even if you’re not Irish, your family will appreciate this for St. Patty’s Day or any other winter day! Thanks to my sister, Terri for passing this along!
Potato Mash
4 large russet potatoes, scrubbed clean
1/4 to 1/2 cup milk
2 1/2 Tbsp butter
1/2 tsp salt
Filling
1 Tbsp olive oil
1/2 medium onion, diced
8 ounces ground beef
2 Tbsp flour
1 cup beef broth
2 tsp Worcestershire sauce
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups frozen vegetables
Preheat the oven to 350 degrees
Prick the potatoes with a fork and microwave on high for 5 minutes. Rotate and cook another 5 minutes. Test with a knife to make sure they’re done.
Cut the tops off the potatoes and scoop the insides into a bowl, leaving a 1/4-inch wall around the skin.
Add the milk, butter and salt to the bowl of potato and mash until smooth. If you’ll be piping the potatoes, place them into a piping bag fitted with a large star tip and reserve for later.
In a sauté pan, heat the oil over medium-high heat. Add the onion and sauté until translucent.
Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through.
Sprinkle the flour over the beef and stir to combine. Add the beef broth, Worcestershire sauce, salt, pepper and frozen veggies to the pan. Bring to a simmer and cook until the sauce has thickened and become glossy. Remove from the heat.
Fill each potato evenly with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture completely. (You might not have to use all of the potatoes.)
Bake for 15 to 20 minutes, or until the tops of the potatoes start to brown.
Tip
In step 2, if you’d rather bake the potatoes, rub olive oil, salt and pepper all over the cleaned potatoes, place directly on an oven rack and bake at 425 degrees for 40 to 50 minutes until done.
(Recipe adapted from Recipe Tin Eats via Tip Hero)
These tasty cookies whip up quickly and work great for your kid’s St. Patty’s day school party or to be the holiday hero at the office.
2 eggs
2 sticks butter
2 3oz pkgs (instant) pistachio nut pudding
2 cups flour
1 tsp. baking soda
12oz bag mini morsels chocolate chips
Preheat oven to 350. Cream together first 3 ingredients until smooth. Add flour and baking soda. Fold in chocolate chips. Drop by teaspoonfuls (about 1 inch apart) onto un-greased baking sheet. Bake for 12 minutes.
Hudsonville’s Melissa Jollands entered the Pillsbury Bake-Off and WON! She told me she’d let me share it with you for this week’s Cookin’ With Brook recipe!
Thanks, Melissa! And Congratulations!!
Enjoy!
Melissa Jollands makes Dublin Stuffed Cheeseboard Bread, as seen on Food Network’s The Kitchen
You’re having a basketball ‘watch’ party and you don’t want to serve the same old thing. This recipe is everything you’re looking for. If you normally do the Sloppy Joe thing, try this! It’s a twist on traditional Sliders that doesn’t require individual preparation. It’s EASY and OH SO YUMMY! Enjoy!
1 pound ground beef
1 pound bulk pork sausage
1 pound Velveeta
1 teaspoon onion powder
1/2 teaspoon black pepper
24 slider buns or soft dinner rolls
Brown ground beef and sausage together with onion powder and pepper. Make sure it is cooked through. Drain grease.
Combine browned meat and Velveeta in a crock pot and heat on low until cheese is melted and bubbly.
Serve on slider buns.
*If you heat it more than four hours, you may have to add a splash of milk if it gets too thick.
