Shepherd's Pie

POTATO TOPPING

• 2 pounds russet potatoes, peeled and quartered
• ▢½ cup milk
• ▢¼ cup butter
• ▢kosher salt and freshly ground black pepper, to taste

Meat Filling

• ▢2 tablespoons avocado oil or olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and diced
• ▢2 celery stalk, diced
• ▢1½ pounds ground lamb or ground beef
• ▢1 teaspoon salt
• ▢¼ teaspoon pepper
• ▢1 cup chicken or beef broth
• ▢1½ tablespoons tomato paste
• ▢1 tablespoon Worcestershire sauce
• 2 teaspoons fresh rosemary, finely chopped
• ▢1 teaspoon fresh thyme, finely chopped
• ▢1 cup frozen peas

• Place the potatoes in a pot on the stove and cover with cold water. Turn the heat to high and bring to a boil. Cook for 13 to 15 minutes, or until the potatoes are soft when pierced with a fork.
• Drain the potatoes in a colander, then return to the pot. Add the milk, butter, salt and pepper and mash until creamy.
• Preheat your oven to 400°F (200°C). In a large oven-safe saute pan, heat the oil on medium heat. Add the onion and garlic and saute for a minute. Then add the diced carrots, diced celery, and lamb. Cook for 8 to 10 minutes or until the meat is browned. Use your spatula to break up the meat while cooking.
• Drain the fat from the pan and add the broth, tomato paste, Worcestershire sauce, rosemary, thyme, salt and pepper. Simmer for about 5 minutes, until the sauce is slightly thickened.
• Add the frozen peas and stir together. Turn off the stove and use the back of your spatula to flatten the meat mixture into a single layer.
• Dollop the mashed potatoes on top of the meat and use a spoon or spatula to spread it flat to the edges. If desired, create texture in the potato topping with a spoon or fork.
• Bake the shepherd's pie until slightly golden, about 25 to 30 minutes. You can broil the top for 1 to 2 minutes as well.

(Source: Downshiftology)

Zucchini & Cheddar Frittata

 

Zucchini & Cheddar Frittata

• 1 pound zucchini (about 2 small zucchini)
• 3 tablespoons unsalted butter
• ⅓ cup finely chopped shallots, from 1-2 shallots
• Salt and freshly ground black pepper

• 8 large eggs
• ⅓ cup heavy cream (*and/or sour cream)
• 1¼ cup (5 oz) shredded Cheddar cheese (*or pepper jack)

INSTRUCTIONS

1. Preheat the oven to 325°F.
2. Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1 to 2 times to remove any excess moisture.
3. In a 10-inch cast iron or ovenproof nonstick skillet, melt the butter over medium heat. Add the shallot, zucchini, and ½ teaspoon salt; cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 7 to 8 minutes.
4. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper.
5. Add the cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan, then place in the oven and bake until set, 25 to 30 minutes.

* adapted slightly from original recipe

** I also like to add sausage, tomatoes, or other vegetables.

(Source: https://www.onceuponachef.com/recipes/zucchini-and-cheddar-frittata.html#tabrecipe)

Loaded Hash Brown Breakfast Casserole

 

• 20 ounce package frozen diced or shredded hash browns
• 1 white or yellow onion, diced
• 1 red bell pepper, diced
• 1 pound ground sausage 
• 4 ounces diced green chiles 
• 10 large eggs
• 2 cups half and half
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese

INSTRUCTIONS

• Preheat oven to 350 degrees F and lightly grease a 9x13 pan.
• Add frozen hashbrowns, onion, bell pepper, ham (or cooked sausage), and green chiles directly in the 9x13 pan and toss together.
• In a large mixing bowl, whisk eggs. Pour in half and half and season with salt and pepper and whisk to combine. Stir in shredded cheese.
• Pour egg mixture on top of hashbrown mixture in the prepared pan.
• Cover the pan with aluminum foil and bake in the preheated oven for 45-60 minutes until eggs are set.

(Source: https://thestayathomechef.com/hash-brown-breakfast-casserole/#jump-to-recipe)

Breakfast Casserole

 

• 1 Tbls extra-virgin oil
• 2 medium red bell peppers, chopped (about 2 cups)
• ¾ cup thinly sliced green onion (about 1 small bunch)
• 5 oz roughly chopped spinach (about 5 cups)
• 12 eggs
• 3 Tbls full-fat dairy (heavy cream, whole milk, sour cream/yogurt)
• Several dashes of your favorite hot sauce
• ½ teaspoon fine salt
• 10 twists of freshly ground black pepper
• 4 ounces (1 cup) crumbled feta or goat cheese

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (don’t be tempted to use cooking spray; it doesn’t work nearly as well). 
2. In a large skillet, warm the olive oil over medium heat until shimmering.  Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes. 
3. Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while we prepare the egg mixture. 
4. Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are blended. 
5. Stir in half of the cheese (we’re reserving the other half for topping the frittata before baking). Transfer the lightly cooled veggies into the bowl, and stir to combine. 
6. Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top. 
7. Bake for 25 to 35 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata just barely jiggles when you give it a gentle shimmy. 
8. Place the frittata on a cooling rack until you’re ready to serve. 

(Source: https://cookieandkate.com/healthy-breakfast-casserole-recipe/)

Chorizo Egg Bake

 

Ingredients

• 1 lb. ground chorizo 
• 12 eggs
• 1 jalapeño pepper, seeds removed and diced
• 1 green pepper, seeds and stem removed and diced
• 1 red pepper, seeds and stem removed and diced
• 1/2 white onion, diced
• 2 cups frozen hash browns
• 1/2 cup almond milk
• 1 tsp salt
• 1/2 tsp pepper
• Spray oil

Instructions

Brown the chorizo, drain and set aside

While the chorizo is browning, preheat the oven to 350 degrees F. and chop the vegetables

Spray a large casserole baking dish with a light coat of cooking oil and layer the bottom of the dish with the hash browns.

Crack the eggs into a mixing bowl and whisk to beat the eggs. Add the diced peppers, onion, almond milk, salt and pepper to the beaten eggs and stir again to combine. Next, mix in the ground chorizo.

Pour the egg mixture into the casserole dish over the hash browns and bake for 50 minutes, or until there is no more liquid egg in the middle.

(Source: https://www.wholekitchensink.com/whole30-chorizo-egg-bake/)

Chicken Pot Pie with Cheddar Herb Biscuits

 POT PIE

• 1 pound chicken breasts or 2 1/2 cups shredded rotisserie chicken 
• salt and pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 Yukon gold potatoes peeled, chopped 1/2-inch cubes (about 1 ½ cups)
• 1 medium yellow onion chopped
• 2 medium carrots (1 cup) thinly sliced
• 1/2 cup sliced celery
• 4 cloves garlic minced
• 1/3 cup all-purpose flour
• 3 cups low sodium chicken broth
• 1/2 cup heavy cream
• 1 tablespoon cornstarch
• 1 1/2 tsp EACH chicken bouillon, dried parsley
• 1/2 tsp EACH dried oregano, dried thyme, dried sage

BISCUITS 

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 cup finely shredded sharp cheddar cheese
• 1 Tbls dried chives
• 1 tsp dried parsley
• 6 tablespoons unsalted butter
• 3/4 cup buttermilk
• 1 egg mixed with 1 TBS water for egg wash

1. Make the biscuits first so they have time to chill.
2. Chop the butter into small pieces and place in the fridge.
3. Add the flour, baking powder, sugar, salt and garlic powder to a large food processor (or large bowl). Pulse (or whisk) until combined. Add the cheese, chives and parsley and pulse/whisk to combine.
4. Add the cubed butter and pulse several times until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than pea-size). If not using a food processor, cut the butter into the dry ingredients with a pastry cutter.
5. Add the buttermilk and pulse a few times to moisten. Do not overmix/overwork the dough, it will be crumbly with some wet spots. If not using a food processor, make a well in the center of the mixture and add the buttermilk to the center. Fold together with a spatula until it begins to come together – again do not overwork the dough.
6. Pour the dough and any crumbles onto floured parchment paper. Bring the dough together with floured hands and pat it into a rough ¾-inch thick rectangle.
7. Fold one side into the center, then the other side (see photos in post), gently flatten into a 3/4-inch-thick rectangle again and repeat folding and flattening one more time.
8. Use a biscuit cutter or drinking glass to cut six 2.75 or 3-inch round biscuits. (Tip: Do not twist the biscuit cutter when pressing down into the dough). Re-shape the scraps to get 2 additional biscuits.
9. Transfer biscuits on a parchment lined baking sheet/plate to the refrigerator to chill while you make the pot pie filling.

FILLING

1. Preheat oven to 425 degrees F.
2. Add potatoes to a microwave safe bowl. Add ¼ cup water. Cover and microwave for 5-6 minutes, until fork tender; set aside.
3. While the chicken is still on the cutting board, pat it dry and season with 1/2 teaspoon salt, 1/4 teaspoon paprika and 1/4 teaspoon pepper.
4. Heat 2 tablespoons olive oil in a 12-inch cast iron skillet or a 3.5 qt braiser over medium-high heat. Once hot, add chicken and cook just until the outside is opaque (it will not be cooked through); transfer to a plate, leaving the oil behind in the skillet.
5. To the now empty skillet, melt butter over medium heat. Add onions, carrots and celery and sauté until almost softened, about 6 minutes. Sprinkle in the flour and cook 2 minutes.
6. Reduce heat to low and slowly whisk in chicken broth. Whisk cornstarch into heavy cream and add to the skillet followed by chicken bouillon and all seasonings. Season with1/2 teaspoon salt and 1/4 teaspoon pepper to taste.
7. Bring to a simmer, whisking constantly, and continue to simmer until thickened to desired consistency. The consistency now will be the same as when it comes out of the oven. For a thinner consistency, stir in additional chicken broth or heavy cream; for a thicker consistency, simmer longer.
8. Remove from heat and stir in the chicken, strained potatoes and frozen peas.

ASSEMBLE AND BAKE

1. Arrange the biscuits on top of the filling and brush the tops of the biscuits with egg wash.
2. Bake at 425 degrees F for 20-25 minutes or until biscuits are cooked through.

(Source: https://carlsbadcravings.com/chicken-pot-pie-with-biscuits/)