Posted on

Shepherd’s Pie-Aunty Shakira (Alex’s Aunt)

Ingredients:

  • 1 1/2 pounds ground beef
  • 4 slices bacon-diced
  • 1 large onion-diced
  • salt and pepper to taste
  • 2-3 Tablespoons flour
  • 1 cup red wine
  • 1-2 cups beef stock
  • 2-3 Tablespoons tomato paste
  • 1 Tablespoon fresh rosemary-chopped
  • 4-5 large potatoes, mashed

Directions:

Make mashed potatoes, add salt and butter to taste.

In a large pan, saute the bacon until crisp. Remove and drain. Saute the onion in 1 Tablespoon bacon drippings and a little oil until translucent. Add ground beef. Brown, drain off excess fat. Add flour and saute 2-3 minutes. Add wine, stock, tomato paste, salt, pepper, bacon, and rosemary.

Bring to a boil, cover, and simmer on low for 15 minutes (at this time, add any veggies you like, peas, carrots, etc). Heat oven to 350. Pour meat into a 9X13 dish and top with mashed potatoes. Bake for 20 minutes until potatoes are heated through. Switch to broil and cook until potatoes are golden brown.

Posted on

Greek Potatoes

  • 3 pounds potatoes, peeled and cut into 1 1/2 -inch cubes
  • 1/2 cup olive oil
  • 4 garlic cloves, minced
  • 1 1/2 tsp. dried oregano, crumbled
  • 1 tsp. salt
  • Freshly ground black pepper
  • 1/2 cup beef stock or chicken stock (we use chicken)
  • 1/3 cup freshly squeezed lemon juice (we used bottled and don’t add the whole amount)
  • 2-3 TBS chopped fresh oregano (we never have this so we don’t use it)

Preheat oven to 400 degrees.

Place the potatoes in a single layer in a 9 X 13 baking dish and pour the oil over them. Add the garlic, dried oregano, salt, and pepper to taste and toss well to coat with the oil.

Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more.

Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.

Sprinkle with the fresh oregano and serve.

We just added everything at once and cooked stirring occasionally.

Posted on

Easiest Mashed Potatoes

  • 2 pounds russet potatoes peeled and cut into 1 to 2 inch chunks
  • 1 tsp salt, plus more to taste
  • 1-1/2 cups milk
  • 1/2 cup heavy cream (I think this would taste great, but never have so I use 2 cups milk)
  • 3 Tbs butter
  1. Pressure cook potatoes. Put the potatoes in the Instant Pot and sprinkle with salt. Add the milk, cream, and butter. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 8 minutes. After cooking, quick release the pressure. Unlock and remove the lid.
  2. Mash the potatoes. Using a potato masher or large fork, mash the potatoes into the milk mixture until smooth and creamy. (Alternatively, you can remove the potatoes with a slotted spoon or skimmer and use a ricer to press the potatoes into the pot then stir to combine them with the cream and butter.) Season with salt and pepper, if necessary, and serve.
Posted on

Roasted Red Potatoes with Bacon and Cheese

  • 1/2 cup Ranch dressing
  • 1/2 cup finely shredded Italian Style 5 cheese blend
  • 1/4 cup Real Bacon Bits
  • 2 lb. small red potatoes, quartered (about 6 cups)
  • 1 Tbs. chopped fresh parsley

PREHEAT oven to 350. Mix dressing, cheese, and bacon bits in large bowl. Add potatoes; toss lightly.

SPOON into lightly greased 9X13 baking dish; cover with foil.

BAKE 40 minutes. Remove foil; bake an additional 15 minutes or until potatoes are tender. Sprinkle with parsley.

Makes 8 servings

We made them with russet potatoes and they were great. Brittney put the cheese and bacon on in the pan on the top of the potatoes and liked how they cheese browned a bit. We did them on the bottom rack in the oven while we cooked other stuff on the top rack and we liked how the cheese browned on the bottom.

Posted on

Make-Ahead Slow-Cooker Herbed pork and Red Potatoes

  • 3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
  • 2 lb baby red potatoes
  • 3 medium carrots, peeled and roughly chopped (1 cups)
  • 1 large onion, coarsely chopped (1 1/2 cups)
  • 1 bulb garlic, cloves peeled
  • 1 spring fresh thyme
  • 1/4 cup honey
  • 1 Tbs salt
  • 1 tsp red pepper flakes

Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.

Thaw completely in refrigerator, 12 to 24 hours.

Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.

Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.

Posted on

Potatoes Supreme (Great Grandma Lily Ruth Vowels Morgenegg) (Cheesy Potatoes)

  • 6 medium potatoes
  • 2 cups shredded cheddar cheese
  • 1 pint sour cream
  • 1/3 cup chopped green onions
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt

Cook whole potatoes in salted water just until tender. Drain, refrigerate, covered overnight.

Next day, peel and grate potatoes coarsely.

Mix with cheese, sour cream, green onions, pepper, and 1/2 teaspoon salt. Put in 1 1/2 quart greased baking dish. (We never grease the pan and it works great.) Bake at 350 degrees for 35-45 minutes.