Shepherd's Pie.

A base of ground beef,onions,  any veggie, tomato sauce or crushed tomatoes.
It's a classic for a reason...It's soooo good.





Boiled potatoes, whipped into
creamy goodness, go on top of
Shepherd's pie, or "Paté Chinois" as it is called here in Quebec.
Try using sweet potatoes for something a little different or "instant" if you are really short on time.



















1/4 cup olive oil
2 medium onions, chopped
4 cloved garlic, minced

2 red peppers, diced
2 medium carrots, chopped
4 cups sliced fresh mushrooms

3 lb (1.5 kg) lean ground beef or ground turkey
350 g package green peas or 1/2 cup corn
2 cups canned crushed tomatoes or spaghetti sauce

1 tsp salt + 1/4 tsp pepper
about 8 potatoes or sweet potatoes, peeled and cut into chunks
1/4 cup butter (or margarine)
1 cup milk (or unsweetened soy milk)
paprika

Directions:
Boil or steam you potatoes until tender. Drain. Return to pot and mash with butter, milk.
Heat the oil in a large skillet over medium heat.  Add the onion  and garlic and cook until softened.
Add the vegetables, and cook for about 8 minutes, and cook until the carrots are softened.
Remove from the skillet and set aside.
Cook the meat, breaking up clumps, until no longer pink.
Add the peas and tomatoes, season with salt & pepper, and then add all cooked vegetables back in. Mix.
Transfer everything in the pan to two 9X11 (23X28 cm) foil pans.

Spread the potatoes over bottom layer of pan while still hot.
Sprinkle with paprika.

Freezing directions: Cool, cover, and freeze.
To serve from frozen: Defrost completely in the refrigerator.  Remove foil and bake at 350 degrees for 40-50 minutes, on rimmed baking sheet, until the top is golden and meat is bubbling.

Makes 2 pans, about 4 servings each.


Thanks, D!  Great recipe! :)

A version of Indian Butter Chicken

 I adapted this recipe from a cookbook called, "Looney Spoons", and has been a family favourite ever since.   This recipe fed two families, and was perfect for sharing with a friend who got home from work late and needed a little helping hand!

Rice and Naan bread and fresh coriander are essential!  

Use about 10 Chicken thighs or about 3-4 breasts, cut into pieces, or a rotisserie chicken..

2 Tsps Butter

1 1/2 cups chopped onions

2 Tbsps minced garlic

3 Tbsps grated ginger root or 2 Tbsps ginger powder

2 tsps chili powder

1 1/2 tsp  turmeric 

1 1/2 tsp ground coriander

1 tsp cinnamon

1 tsp cumin

1 Can diced tomatoes (I like to blend this so no chunks)

1 1/2 cups chicken broth

1 Tbsp brown sugar

1/4 tsp salt

1/4 tsp black pepper

2 Big spoonfuls  mild curry paste (Pataks is the brand I use)

1/2 to 1  cup heavy cream, sour cream or thick plain yoghurt (to taste.)

   Coriander leaves

Cook your chicken so it is not pink anymore, remove from pan.

Cook onions until clear in butter, then add in your spices.

Blend Tomatoes with all the spices and the broth.

Add in chicken again and let cook at least 15 minutes to absorb all the spices.

Add cream at the very end, I find it separates if cooked too long.

Serve over Basmati rice, and naan bread for dipping in the sauce. (Available at Provigo and Costco)

Garnish with fresh coriander leaves (aka cilantro).  

Freezes well and also tastes best the next day!  I like to put it in a large freezer bag to freeze, lay it out flat to fit in your freezer.  

Superb beef bourguignon.

Adapted from a Published recipe by Chatelaine on 1/1/1995

Cooking time 2 hours ; Preparation time 30 minutes; Makes 8 servings

I have adapted this recipe from one that I use all the time from Chatelaine magazine, (I will post the original recipe as soon as it comes in.)  It was inspired by E's delicious stew that her mother used to make for her.  It was an absolute treat eating it with our family!  She added some purple, yellow adn orange coloured carrots, which made it extra fun!  She gave us the batch in two containers which conveniently served us for two meals. Thanks! 

Ingredients

• 1/3 cup ( 75 mL) all-purpose flour
• 1/2 tsp ( 2 mL) each of salt, pepper and paprika
• 3 lbs ( 1.5 kg) cubed stewing beef
• 2 tbsp ( 30 mL) vegetable oil
• (you can also add bacon cooked first and then brown the meat in the oil.)
• 2 onions
• 1 tbsp ( 15 mL) butter
• 2 large minced garlic cloves
• 1/4 cup ( 50 mL) chopped parsley
• 2 cups ( 500 mL) red wine
• 1 cup ( 250 mL) beef broth or bouillon
• 1-1/2 tsp ( 7 mL) dried marjoram
• 1/2 tsp ( 2 mL) freshly ground black pepper
• 1/4 tsp ( 1 mL) salt
• vegetables such as chopped carrots, celery, turnips, mushrooms are always an excellent addition.
• 1. Mix flour with salt, pepper and paprika in a medium-size bowl. Coat one-third of beef at a time with flour mixture. Heat oil in a large saucepan set over medium heat. When oil is hot, shake off excess flour and brown meat on all sides. Transfer to a plate. Brown beef in 2 more batches, adding more oil, if necessary. Save any remaining flour mixture.  Coarsely chop onions.
  2. Reduce heat to low, remove saucepan from heat and add butter to pan. Add cut vegetables, garlic and parsley. Stir well and return saucepan to low heat. Cook, stirring frequently, until onions soften, about 5 minutes. Sprinkle with remaining flour mixture.
  3. Place meat back in pan. Pour cognac over top and ignite. Then stir in wine and remaining ingredients. Cover and bring to a boil. Reduce heat to low and simmer, stirring often, until meat is fork-tender, about 2 to 2-1/2 hours. Serve hot.
  4. FREEZES well, just heat and serve! 
  5. Serve with fresh bread or over egg noodles, or mashed potatoes.