My Menu Blog

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk

For the meat filling:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

3 lbs. ground turkey
4 cups chopped onions
2 rotisserie chickens, skin and bones removed and meat shredded
3 (15 oz.) cans chopped tomatoes
1 (10¾ oz.) can cream of chicken soup
1 (10¾ oz.)  can cream of mushroom soup
1 cup barbecue sauce
1 cup ketchup
½ cup hot chili sauce
1 tsp. Worchestershire sauce
1 tsp. hot sauce
1 tsp. ground ginger
1 tsp. ground black pepper
2 qts. chicken broth, as needed
2 (15 oz.) cans creamed corn
1 (15 oz.) can whole yellow corn, drained
1 tsp. salt

1. In large stockpot, brown ground turkey, drain off excess fat.
2. Add onions, simmer until transparent, about 5 min.
3. Add shredded chicken meat, chopped tomatoes, the canned condensed soups, barbecue sauce, ketchup, chili sauce, Worchestershire sauce, hot sauce, ginger and pepper.
4. Add 1 qt. chicken broth. Stir well.
5. Bring to simmer then reduce heat to low, partially cover with lid, simmer at least 2 hrs. or up to 6 hrs. stirring occasionally.
6. In the last hour of cooking, add the creamed corn and whole corn. Adjust seasonings to taste.

1 pound lean ground beef
¾ cup chopped onion
½ cup uncooked long grain rice
2 cups beef broth
1 can (4 oz) mushrooms drained
1 teaspoon curry powder or more to taste
1 teaspoon worcestershire sauce
1 16 oz can French style green beans drained

1. cook beef in a large skillet over medium-high heat until browned. drain
2. stir in onion and next 5 ingredients, bring to a boil
3. cover, reduce heat and simmer 20 minutes or until rice is done
4. add green beans, toss to heat thoroughly