Shepherd's Pie

By Pearl Kim

Shepherd's Pie

Ingredients/materials:

1- 9 by 13 pan

2-3 pound of ground beef

6-7 medium sized potatoes (I just use russet potatoes)

1 whole small-medium sized yellow or white onion diced

1 can of corn drained

1/2- bottle of ketchup (just kind of taste as you go…may need more or less by your preference)

1 cup heavy whipping cream or half and half or milk

1 stick of butter

1-2 tablespoons of salt

1 teaspoon pepper

Optional ingredients you can add in when browning the meat, onions, and corn:

Spinach, mushrooms, mixed vegetables, etc.

Peel the potatoes and cut each potato into 3-4 pieces…boil until tender enough to mash. During this time start cooking the ground beef…season w/ salt and pepper. After meat is cooked, drain the fat. Start to sauté the diced onions in the previous skillet used to cook the beef and cook until almost transluscent. Then add the ground beef back into the skillet w/ onions and cook on medium/low heat…add the drained can of corn and ketchup and let it simmer for 10 mins. When the potatoes are tender, drain and start to mash w/ a stick of butter and cream (if you don't have cream, you can use milk). Make sure the mashed potatoes are creamy and not stiff (it will be easier to spread). Season w/ plenty of salt and pepper. After everything is cooked, you can now start to layer the casserole. Place a layer of ground beef mixture onto the bottom of the pan. And then layer the potatoes and repeat only once.

Bake @ 350 for 20-25 mins.

Enjoy!

Shepherd’s Pie

By: Hessed Pearl Yune Kim


Ingredients/materials:


1- 9 by 13 pan

2-3 pound of ground beef

6-7 medium sized potatoes (I just use russet potatoes)

1 whole small-medium sized yellow or white onion diced

1 can of corn drained

1/2- bottle of ketchup (just kind of taste as you go…may need more or less by your preference)

1/2 heavy whipping cream

1 stick of butter

1-2 tablespoons of salt

1 teaspoon pepper



Peel the potatoes and cut each potato into 3-4 pieces…boil until tender enough to mash. During this time start cooking the ground beef…season w/ salt and pepper. After meat is cooked, drain the fat. Start to sauté the diced onions in the previous skillet used to cook the beef and cook until almost translucent. Then add the ground beef back into the skillet w/ onions and cook on medium/low heat…add the drained can of corn and ketchup and let it simmer for 10 mins. When the potatoes are tender, drain and start to mash w/ a stick of butter and cream (if you don’t have cream, you can use milk). Make sure the mashed potatoes are creamy and not stiff (it will be easier to spread). Season w/ plenty of salt and pepper. After everything is cooked, you can now start to layer the casserole. Place a layer of ground beef mixture onto the bottom of the pan. And then layer the potatoes and repeat only once.

Bake @ 350 for 20-25 mins.



Enjoy!

Spaghetti Squash Bake

By: Leslie Ann Quillen

INGREDIENTS

1 large spaghetti squash
1/2 pound chicken or turkey sausage, casings removed
1 onion, diced
3 cloves garlic, minced
3 cups fresh baby spinach
1 jar marinara sauce (I used Trader Joe’s Tomato Basil Marinara)
Part-skim ricotta cheese (you can use as much or as little as you like)
Parmigiano-reggiano cheese, freshly grated
Sea salt and fresh black pepper

Preheat the oven to 375°. Spray a 9 by 13 inch baking dish with cooking spray and set aside.

Cut the ends off the spaghetti squash and cut in half lengthwise. Scoop out seeds and lay cut side down on a microwaveable plate or dish. Cover loosely with plastic wrap and microwave for 8-10 minutes, until slightly soft but not mushy.

Brown the sausage in a skillet over medium heat. Once the sausage is cooked through, add the onions and garlic. Saute until the onions are soft and translucent. Add the spinach and saute just until the spinach starts to wilt into the sausage mixture. Remove from the heat.

Using a fork, scoop out the spaghetti-like strands from the squash. Line the bottom of the prepared baking dish with a layer of squash, using about half of the squash. Season lightly with sea salt and fresh black pepper. Top with half of the marinara sauce.

Spread the sausage mixture in a layer over the sauce. Place spoonfuls of ricotta cheese on top of the sausage mixture, you can use as much or as little as you like. (I happen to LOVE ricotta cheese, so probably used about 1/2 cup here.) Sprinkle with parmigiano-reggiano cheese.

Layer the remaining spaghetti squash, sea salt & black pepper, marinara, spoonfuls of ricotta, and sprinkle with parmigiano-reggiano cheese.

Bake uncovered for 30 minutes. If you want the top to be more golden and bubbly, you can place it under the broiler for 2-3 minutes.

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