Aw, I can’t think of anything more comforting on a cold winter’s night than this wonderful dish, Shepherd’s Pie, for dinner. The flavor is robust and the meal is hot and hearty. Can’t beat that combination when its freezing outside. Add a fire in the fireplace and a few after dinner hot toddy’s and I call that evening a great success!
The recipe below was adapted from Alton Brown’s recipe. His called for lamb which you can definitely use. I prefer ground beef.
I also like the individual soufflé cups instead of one large dish but if you were serving a family, the large dish would be better. For me, the soufflé cups help a bit with portion control and Lord knows, we all could use a bit of help there! 🙂
Try making this tonight! It will satisfy your entire family and you, too!
Peel the potatoes and cut into ½-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 ground beef, 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 meat mixture and spread evenly into 8 individual souffle cups. 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.
What is an Animal Style Burger you ask? If you’ve ever been to an In-N-Out burger joint (locations in Arizona, California, Nevada, Oregon, Texas, and Utah) you’ve likely had one. If you haven’t, it’s possible you’ve heard of it, as I have.
This recipe came across my Facebook newsfeed one day and I immediately said “I must make that” and I did. I wanted to find out for myself what the fuss was all about. And I did. Honestly, the ingredients to this burger are all basic ingredients usually or sometimes added to burgers. I think it’s the sauce that makes the difference and the way the burger is cooked (can’t beat that mustard crust) and then there is the assembly.
It seems backwards to me as I’m used to having the lettuce and tomato layered on top of the beef patties. Their way, you layer those items on the bottom. In the end, it doesn’t really matter as it all winds up in the same place, right?
But there is something truly different and wonderful about this burger. Not something you want to have all the time but definitely a treat when you have dinner guests and burgers are warranted. This recipe will set your burgers apart from the one’s next door, for sure.
cooked frozen french fries, for serving (optional)
Heat 2 tbsp. of vegetable oil in a large skillet over medium heat. Add the onions and cook until caramelized, about 20 minutes. If the onions are browning too quickly, turn down the heat and add a splash of water. Set aside onions and wipe the skillet clean.
Meanwhile, make the special sauce. Mix together mayonnaise, ketchup, relish, sugar and vinegar in a small bowl. Season to taste and set aside.
Heat the remaining vegetable oil in the pan over medium-high heat. Season both sides of the hamburger patties with salt and pepper before adding them to the pan. Cook for about 2-3 minutes, until the bottoms have developed a nice seared crust. Spread about ½ tsp of yellow mustard on the top (uncooked) side of each patty before flipping. Flip the patties and cook for another minute. Add the cheese slices on top of each patty and cook until the cheese melts.
Top each bottom bun with a heaping tablespoon of the sauce, a tomato slice, pickles and a piece of lettuce. Add a cooked patty to each bun and top each with caramelized onions. Top the onions with another patty each, then top with top bun. Serve with fries (garnished with extra sauce and onions).
I can’t think of a more comforting Sunday dinner (or supper, if you prefer) than meatloaf, mashed potatoes and green peas. Isn’t that the best, warmest combination you can imagine? I love it!
I remember us having meatloaf for dinner often, but not so often that you grew tired of it. And mashed potatoes seemed to always come out of the box – yes, those instant ones, unless I helped and made them from scratch which is much preferred. As an adult, I would never think of using instant mashed potatoes. It’s just not the same. This recipe is decidedly “different” than your typical homemade mashed potatoes. They go perfect with any beef, chicken, or pork.
As for the meatloaf, there are a gazillion different recipes out there but I really like this one. It is very flavorful and holds together perfectly. Topped with the traditional ketchup/brown sugar glaze and you simply can’t go wrong. I’ve eaten it almost every dinner this week – you know, leftovers and more leftovers – but it just gets better and better with every meal!
Try it with your family and let me know how you like it!