What's for Dinner?

Shepherd's Pie is one of my favorite meals and this was my first time making it. It turned out great! Making the mashed potatoes for the top was a little time consuming but it was well worth it. Makes 6 servings.

Ingredients

9 potatoes - peeled and cubed
1 1/2 pounds ground beef
1 (6 ounce) can tomato sauce
2 tablespoons chopped fresh parsley
1 dash Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (15 ounce) cans green beans, drained
2 tablespoons all-purpose flour
2 tablespoons milk

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.

This recipe is really yummy. My kids had a great time helping me by taking turns adding all the layers. It has a lot of flavor for using such simple ingredients! Makes 6 servings.

Ingredients

1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
3/4 cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, brown the ground beef; drain fat.
In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

I converted this recipe to go in the crock pot instead of the oven and it was delicious. It couldn't be more simple to just throw together before work. Makes 7 servings.

Ingredients

1 pound beef stew meat, cut into 1 inch cubes
2 cups cubed potatoes
2 cups chopped carrots
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed French onion soup
1 3/4 cups water
1 cup frozen green peas

Directions

Preheat oven to 250 degrees F (120 degrees C).
In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.

This was delicious! I was a little skeptical about the Total sprinkled on top but I was pleasantly surprised about the extra layer of flavor it added. Makes 8 servings.

Ingredients

2 tablespoons shortening
2 pounds beef stew meat, cut into 3/4 inch pieces
1 large onion, thinly sliced
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 1/4 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
4 large potatoes, peeled and chopped
1 cup shredded Cheddar cheese
1 1/4 cups whole wheat flake cereal, crumbled

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. Stir in water and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
In a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. Set aside.
Pour meat mixture into a 9x13 inch baking dish. Arrange potatoes over the meat. Pour soup mixture over the potatoes. Sprinkle with Cheddar cheese. Top with whole wheat flake cereal.
Bake in preheated oven, uncovered, for 1 1/2 hours.

This is a super yummy crock pot recipe. I used regular white potatoes instead of sweet potatoes and they were delicious! Makes 4 servings.

Ingredients
1 tablespoon vegetable oil
1 (2 pound) boneless pork roast
salt and pepper to taste
4 sweet potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth

Directions
Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
Cover, and cook on low setting for 6 hours.

This is so yummy! It's the perfect comfort food for a cold night. I made some cornbread with it and it was seriously awesome! Makes 8 servings.

Ingredients
1 pound lean ground beef
4 potatoes, peeled and cubed
1/4 cup sliced onion
1 1/2 cups frozen corn kernels
1 (15 ounce) can cut green beans, drained
1 cup elbow macaroni
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) cans tomato sauce
2 teaspoons Worcestershire sauce (optional)
1 teaspoon garlic salt
1/2 teaspoon dried basil

Directions
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.

This is so easy because there are only 4 ingredients. It's great comfort food for the winter time too. You can make it in the crock pot or in the oven. I chose the crock pot. Makes 6 servings.

Ingredients
8 cups cubed potatoes
1 pound smoked sausage, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed vegetable beef soup

Directions
For oven: Preheat oven to 350 degrees F (175 degrees C).
In a 4 quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup. Mix together well.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker.
Cook on low setting for 6 to 8 hours.

This is also called shepherd's pie. This recipe is great and is very simple to make. I used OreIda's Steam & Mash potatoes instead of powdered instant potatoes. So yummy! Makes 4 servings.

INGREDIENTS
1 pound ground beef
1 onion, chopped
1 (15 ounce) can green beans, drained
1 (15 ounce) can carrots, drained
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can peas
1/2 pound processed cheese food, sliced
4 cups prepared instant mashed potatoes

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned. Drain excess fat and place this mixture in the bottom of a lightly greased 9x13 inch baking dish.
Layer the green beans, carrots, corn and peas over the beef mixture. Place the cheese over the vegetables.
Prepare the potatoes according to package directions, but add some extra milk or water to make it a little runny. Cover the entire casserole with the potatoes.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until potatoes get slightly crusty and the sides of the dish are bubbly.

I LOVE German potato salad. Yum, yum, yum is all I have to say. Makes 12 servings.

INGREDIENTS
9 potatoes, peeled
6 slices bacon
3/4 cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon ground black pepper
3/4 cup water
1/3 cup distilled white vinegar

DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
Saute onions in bacon drippings until they are golden-brown.
In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Basic recipe for one of my favorite side dishes. Feel free to omit the sesame seeds if desired. Makes 4 servings.

INGREDIENTS
8 potatoes, peeled and quartered
1/2 cup milk
1/4 cup butter
2 cloves garlic, minced
salt to taste
1 pinch ground white pepper
2 tablespoons sesame seeds

DIRECTIONS
Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.