Homemade Shepherd's Pie / Cottage Pie -100 Year Old Recipe -The Hillbilly Kitchen
Homemade Shepherd's Pie / Ground Beef Cottage Pie -100 Year Old Recipe. One pot meal and the ultimate comfort food. This concoction is a blend of mashed potatoes, vegetables and ground beef. It freezes well, and easy to reheat. Bret ate 3 bowls of Shepherd's pie last night and he's a very picky eater. He says that he hates one pot meals and casseroles, but every time I make them he eats the bottom out of the bowl.
Put God First! :)
Ingredients:
1 1/2 lbs. of Potatoes
4 Tablespoons of real butter
1/2 Cup of milk
1 lb. of Ground beef
1/2 Bell pepper chopped
1/2 Onion chopped
1 Teaspoon of Minced garlic
1 Cup of tomato sauce
2 Tablespoons of flour
2 Cups total of vegetables - corn, peas, carrots
Water or other liquid if necessary
Salt & pepper
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Roast tenderloin with bordelaise sauce and potato gratin
A surprisingly quick and easy show-stopper, great for a big holiday dinner. Thanks to Audible for sponsoring this video! For a limited time, get three months of Audible for just $6.95 a month at or text adamragusea to 500-500.
Homemade demi-glace recipe needed for the bordelaise sauce:
***RECIPE, SERVES 6***
For the gratin
2 lbs Yukon Gold potatoes
.5 lb smoked gouda cheese
half a head of garlic
1 quart cream
butter
salt
pepper
fresh thyme and/or rosemary
For the beef and sauce
3 lb beef tenderloin roast
1-2 shallots
1 cup red wine
1 cup homemade demi-glace, recipe here:
If no demi-glace, try 2 cups low-sodium beef stock
oil
butter
salt
pepper
fresh thyme and/or rosemary
1-2 dozen spring onions
Start the gratin by thinly slicing enough potatoes to almost fill a 2.5 quart baking dish. Peel and chop the garlic, and grate the cheese. Start the oven pre-heating to 400 F / 200 C, and get a large pan pre-heating on medium-high heat. Melt a little butter into the pan and fry the garlic until just barely golden. Quickly add in the potato slices and the cream, followed by a pinch of salt and few grinds of pepper.
Stir to coat all the slices and simmer the cream until it just starts to visibly thicken, stirring constantly to make sure the bottom doesn't burn. Turn the heat off, and when the bubbling has largely stopped, put in the cheese and stir until the cheese is melted and the sauce is reasonably homogenous. Eat a potato slice and then add more seasoning if you think it needs it. Put in some fresh herbs, give it a final stir to combine, then dump everything into the baking dish and smooth it out.
Bake on a high rack in the oven for about a half hour until brown on top but before the sauce starts to separate — the early warning sign will be foaming bubbles on the surface. Let rest a long time before you eat.
Start the roast by trimming the beef of any sliver skin, then preheat an oven-safe pan on medium high heat. Season the beef with salt and pepper, oil the pan, and sear the meat on all sides, taking care to not let any of the fond burn. When you start the final side searing, position a probe thermometer in the center of the meat (if you have one, no big if you don't), and transfer the pan to the 400 F / 200 C oven.
While you're roasting your beef, peel and chop the shallots. Cut the root ends and the stringy green tips off the green onions, and peel off any slimy outer laters.
For medium rare, roast the beef until the internal temperature is 125-130 F / 50-55 C, flipping it over once or twice. Time will vary a lot depending on the thickness of the roast, but it'll be less than an hour. Remove the roast to a plate and let it rest.
For the sauce, return the pan to medium-high heat and boil off most of the water in the roasting juices. Put in the shallots and fry them until browned. Pour in the wine, throw in a stick of thyme/rosemary, and reduce the wine to a syrup, stirring frequently. Put in the demi-glace (or the beef stock if you don't have demi) and reduce again until thick. Turn the heat off.
When the bubbling has mostly stopped, stir in as much cold butter as you want (more if you don't have demi), taste, and season with salt and pepper. Either fish out the herbs or strain the whole thing, and transfer the sauce to a serving jug.
Return the unwashed pan to medium heat, melt in a little butter, and throw in the spring onions. Toss them frequently, and cook until they're just starting to go tender. If the fond in the pan looks like it might burn, deglaze with a little water. Remove the onions before they look done, because they'll keep cooking as they rest.
Slice the beef, serve with a hunk of gratin and a couple onions, and pour the sauce over the beef at the last second.
2 CROCKPOT RECIPES SPECIAL | Bacon Scallop Potatoes and Easy Saucy Sauce Meatballs
2 CROCKPOT RECIPES SPECIAL | Bacon Scallop Potatoes (this recipe is so easy to put together and delicious) and Easy Saucy Sauce Meatballs great for appetizers or dinner.
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The Perfect Meatloaf Recipe - 3 Secrets to the Best Meatloaf Ever
The Perfect Meatloaf Recipe - 3 Secrets to the Best Meatloaf Ever
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How To Make Easy Tuscan Chicken Recipe
Creamy Tuscan Chicken in a light and satisfying parmesan sun-dried tomato cream sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
TUSCAN CHICKEN INGREDIENTS:
►2 large chicken breasts, halved (1 1/2 lbs)
►1 tsp salt, divided, or to taste
►1/2 tsp black pepper, divided
►1/2 tsp garlic powder
►2 Tbsp olive oil, divided
►1 Tbsp butter
►8 oz mushrooms, thickly sliced
►1/4 cup sun-dried tomatoes (packed), drained and chopped
►1/4 cup green onion, green parts, chopped
►3 garlic cloves, minced
►1 1/2 cups heavy whipping cream
►1/2 cup parmesan cheese, shredded
►2 cups fresh spinach
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4:25 Making the creamy sauce
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7:10 Taste test
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Turkey Casserole - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Turkey Casserole, made with leftover turkey and so much more. See recipe below!
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Ingredients:
1½ Cups elbow noodles
1½ Cups Cooked Turkey ( chopped in small pieces )
1 Medium Chopped Onion
3/4 Cup Frozen green peas
1 Cup Shredded cheese
1 Cup grated bread crumbs
1 Cup milk
½ Cup Hot water from noodle boil
2 Tbsp Butter
2 Tbsp Flour
½ Tsp Sea salt in boiling pot water
Olive oil
Salt and Pepper to taste
Method:
Preheat Oven to 350°, bake for 30 to 40 minutes or until golden brown
Start boiling the water for your noodles set the heat to medium, then add ½ tsp sea salt and 1 tsp olive oil to pot. When water is boiling add your noodles stirring occasionally.
On a medium heat place a large and saucepan start to make your sauce, add, 2 tbsp butter, 1 tbsp olive oil let melt and then add your chopped onion start to fry until onion, is part cooked.
Then add 2 tbsp flour mix until it's all incorporated, add 1 cup of milk and ½ cup of hot water from your noodle boil mix stir until it start to thicken. Then add your shredded cheese, salt and pepper to taste, continue stirring until all mixed together, then lower the heat or set aside.
Back to the noodles, strain off all water and put in a large heat proof bowl, then add the rest of your ingredients, frozen green peas, cooked turkey, sauce, sea salt and pepper to taste, mix everything together.
Oil your casserole dish with olive oil, then add your mixture spread evenly in pan, top with grated bread crumbs, you can season again if needed.
Please note: When making this dish you can use any amount of ingredients you would like, this recipe is for a seating of four people.
Also if you like to use different spices for your taste that works good as well.
Make this recipe your own.
I apologize in advance if my video is not clear, please follow this recipe if needed. Thanks Bonita.
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