recipes from today's show :) Enjoy!

SHEPARD’S PIE

HOMADE THOUSAND ISLAND DRESSING

HOMEMADE PUMPERNICKLE CROUTONS

MELISSA’S SHEPHERD’S PIE

On the show,  I topped these with mashed cauliflower but if you prefer mashed potatoes on top, I included that recipe, too J

1- ½ lbs. lean ground beef

1 small onion, chopped

2 tablespoons flour

1 can tomato paste

1 can beef consommé’

½ cup red wine or beef broth

1 cup frozen peas and carrots, thawed

1 tablespoon each of brown sugar and white sugar

1 tablespoon each of salt, pepper, garlic powder, onion powder, Tony Chachere’s and Worcestershire sauce

Prepare the recipe for mashed potatoes or mashed cauliflower below and set aside.  In a skillet, brown ground beef and onion.  Don’t drain beef unless you use a really fatty beef.  I recommend ground sirloin.  Add the flour and stir well.  Add the tomato paste, peas and carrots, consommé’ and wine.  Now add all seasonings, stirring well.  I recommend tasting the beef mixture to see if you would like to add more seasonings.  Let simmer on very low for about 30 minutes.  I like to use individual oval baking dishes for these pies.  You may also use a 13x9 pan.  Spray the baking dishes or your 13x9 pan and spread mixture on the bottom.  Top the beef mixture with the potatoes to cover all of the beef.  Sprinkle a little extra cheese on top of potatoes if desired and bake at 350 for 30 minutes.  The egg will make the potatoes puff up beautifully J  I like to broil the tops of the potatoes for just 1 to 2 minutes at the end of the cooking process – watch carefully if you do this!  This makes 5 individual servings or one 13x9 pan.  Enjoy!

For the topping:

1 (24-ounce) bag of Ore’ Ida Steam & Mash Potatoes

Salt and pepper to taste

½ cup sharp cheddar

1 teaspoon garlic powder

2 tablespoons sour cream

1 egg, beaten

Follow the directions on the bag and add the next 5 ingredients, stirring well.

MASHED CAULIFLOWER

2 (1-pound) bags frozen cauliflower

4 tablespoons whipped cream cheese

2 tablespoons butter

Salt and pepper to taste

1 egg, beaten

½ cup sharp cheddar, shredded

Boil cauliflower for about 20 minutes or until softened.  Drain well.  In a large bowl, place cream cheese, butter, salt and pepper.  Add cauliflower and mix with a stand up mixer until well blended.  Stir in cheddar cheese. 

HOMEMADE THOUSAND ISLAND DRESSING

½ cup mayo

2 tablespoons ketchup

2 tablespoons sweet pickle relish (I use Wickles)

1 tablespoon grated onion

1 small clove garlic, minced

1 teaspoon vinegar

1/8 teaspoon salt and pepper

2 dashes hot sauce

Place all ingredients in a jar with a tight fitting lid and stir and shake it until all ingredients are mixed well.  Refrigerate for 4 hours or overnight.  This makes enough for 4 salads.  It’s also great on hamburgers!

HOMEMADE PUMPERNICKEL CROUTONS

8 slices pumpernickel bread-crust cut off

3 tablespoons olive oil

salt and pepper to taste.

Cube the bread and place in a black skillet that has been heating with the olive oil in it.  Stir over medium-high heat about 7 minutes or until they become toasty.  You may also add more olive oil if needed.