Tag Archives: mashed potatoes

Salisbury Steak Bake

If you’re like me, you’re getting really tired of summer by now.  That heat can see its way out!  That being said, I’ve been dreaming of cooler weather, leaves changing, pumpkin everything, football and hearty, stick to your ribs kind of meals.  

Even as a child I’ve always been a fan of Salisbury steak, but as an adult I’ve graduated from eating the frozen dinner version.   Now I definitely have made the handmade patties and floured, seasoned and seared up, but THIS recipe is actually even easier than before!  I’ve turned the individual “steak” patties into a baked casserole dish!  An entire MEAL in one!

*If you’re in a super hurry, you can of course use a couple cans of drained green beans and quickly whip up some instant potatoes.  No harm in that at all.  

*If using fresh green beans, just rinse and chop to your desired size.  There is no need to cook these before adding to the casserole mix.  They will cook while in the oven, but still keep a nice bit of crunch.  Texture to the dish = thumbs up! 

The Starting Lineup

  • 2 lbs ground beef
  • 1 onion, sliced
  • 3 cups Green beans, fresh or canned 
  • 1 pckg mushroom, halved
  • 1 packet au jus gravy mix
  • 1 envelope dry onion soup mix
  • 1/4 cup panko + 1/4 cup flour (or you can use all flour)
  • 26oz can cream of mushroom soup
  • 1/4 cup water
  • 1 Tbsp oil
  • Ground black pepper, to taste
  • *Mashed potatoes (you can use real or instant)

As a great cook always does, begin by prepping the vegetables so that everything is ready to go!  Also, if you’re making your own mashed potatoes, you can begin that now.  *Preheat the oven to 350 degrees.


Heat a large pan with a tbsp of oil (evoo, vegetable) over medium heat,  add the onions and sauté for 5-6 minutes.  Once soft and translucent, you can then add in the ground beef, dry onion soup mix and season with pepper to taste. *salt isn’t necessary, as the gravy will have enough flavor to it.  After the meat has been cooked through, drain any excess grease, leaving about a tablespoon in pan.


Next you can fold in the panko/flour.  This helps to “tighten” up the mixture.


The vegetables!  Carefully mix in the mushrooms and green beans, as your pan is going to be pretty full by now.  Also, in a bowl, whisk together the cream of mushroom soup, au jus gravy packet and the 1/4 cup of water.


Spray a 9×13 casserole dish with non-stick spray.  Pour the meat and veggie mix into it.  Then carefully mix in the creamy soup to combine.


Finally, top this off with the prepared mashed potatoes and pop into your preheated 350 degree oven, uncovered, for 20-30 minutes.  The last few minutes, switch to “broil” to brown the top and create a crust.  Just make sure to watch carefully as not to burn.


There you have it!  Family comfort food at its finest!  If desired sprinkle on some chopped parsley for color and added brightness and dig in!  Enjoy!!

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LIPTON Crockpot Pot Roast

I’m thankful.  I’m thankful for this chilly, rainy, drizzly weather that has gotten me in the mood for a good ol’ fashioned pot roast!  Now there are ‘fancier’ recipes out there, ones that braise away in the oven, in their expensive, heavy, ceramic cast-iron pans, deglazed with red wine…but this is not one of those.  It is, however, one that tastes the same and smells up the home the same.  Win!  Plus the soup mix you prepare makes for the fabulous onion’y mushroom gravy!!

Now, there are a few tricks of the trade I like to do if time permits, but if not…it’s still delicious!

*Again, IF time allows, have pan on med-high to high heat and sear each side of the roast for a couple of minutes before placeing into the crockpot.  Even better, scrape up any brown bits and juices and scoop those into the pot as well!
If you have beef broth, use that instead of water.  You also can add a 1/4 of dry red wine to this if available.
Feel free to add the veggies of your choosing, but you can easily ‘fancy them up’!  I.e pearl onions, parsnips, sweet potatoes for a savory & sweet flavor, etc.

Also, NO NEED for salt!  The combination of soup mix and the soup itself works just fine without it.  Promise!!

The Starting Lineup

  • 5-7lb beef roast
  • 2 cans of Cream of Mushroom soup (i.e Campbells)
  • 1 packet Liptons Onion soup mix packet
  • 1 cup water (or Beef Broth if handy)
  • Pepper (to taste – or patted on roast if searing)

Garnish

  • Carrots, chopped
  • Onion, quartered
  • Mushrooms
  • Potatoes, quarterd in pot or make mashed later
  • Parsely 

The EASIEST way to prepare this meal is to coat your crockpot with non-stick and place the cut-up carrots and onions (potatoes as well if not ‘mashing) in the bottom.


 In a small bowl, mix together the cream of mushroom soup, Lipton onion mix and water (broth).  Give a good stir and set aside.

 Next, place the roast (seasoned with pepper to taste) on top of those vegetables.  *Here is where you can give the roast a sear.  Once browned on all sides place onto veggies.  Then lay in the mushrooms (if using) around the roast.  *These are more fragile vegetables to me, and they’d be squished under a heavy roast.

   Now is when you can pour that soup mix over top of the entire roast, cover, set to low for 8 hours (high for 6) and WALK RIGHT AWAY!

 Once the time is up, all you have to do is spoon the tender roast, vegetables and gravy onto a large plate (trust me…you’ll need a big one with as much as you’re about to consume) and serve with the tried & true bread and butter!!  Enjoy and bundle up!

 

Cowboy Meatloaf

Hey, believe it or not..I’ve never been a fan of traditional meatloaf and don’t even get me started on that nonsense ketchup topping  (bleh!!).  Maybe it is because I had it all too often growing up or …well, I’m just not sure, but THIS is a winner!! (yes, I do like my Cowboy & Italian meatloaf.  I must be a bit biased ;))

This meal has all the great flavors of the West, without being overpowered by any ingredient!  The ground beef PLUS sausage is ideal, BBQ sauce for some depth & tang, combined with crunchy bacon & fried onions, potatoes and gooey, melted cheese!  Now you tell me what’s wrong with this??  Nothing!

Plus the mashed potatoes go right on top!  Not only is this kind of “fun”, but while it’s broiling, you can quickly clean up your kitchen, making for little to no cleanup afterwards!

The Starting Lineup

  • 1lb ground beef (lean)
  • 1lb ground sausage
  • 3/4 cup onion, chopped
  • 1 packet ranch seasoning (i.e Hidden Valley)
  • 1/2 cup bbq sauce
  • 1/2 cup dried breadcrumbs
  • 2 tsp chili powder
  • 2 eggs, beaten
  • 1/2 lb bacon, cooked & crumbled
  • 1 cup cheddar cheese, shredded
  • 2 lbs potatoes (plus milk, butter, S&P), OR prepackaged potatoes fine too
  • 1/2 cup fried onions (i.e Frenches)
  • 1 tsp ground pepper
  • Non-stick spray

Garnish (optional)

  • Green onions, sliced
  • Bacon, crumbles
  • Cheddar cheese, shredded
  • Jalapeno, slices
  • Fried onions, (i.e Frenches)
  • BBQ sauce  

Preheat the oven to 375 degrees and coat a 9×13 baking dish with non-stick spray.

In a large bowl, combine the ground beef & sausage, chopped onion, the packet of ranch seasoning, bbq sauce, breadcrumbs, chili powder, pepper and the 2 beaten eggs.  *I use my hands here..your best tools!  

   Bake this meatloaf (uncovered) in the preheated oven for 30 minutes/until cooked through.  There may be a bit of extra fat/grease once finished, so simply spoon a bit out of dish.  If there’s a bit left, that is A-ok!

**While the meatloaf is baking, now is when you’ll be preparing the mashed potatoes (whether from a packet or homemade) and you’ll also have the bacon crisping away, then crumble.** 

   The meatloaf should be done now, set aside for a quick second.  

Next, add the crumbled bacon (reserve a bit for topping) and the fried onions (reserve a bit for topping) to your mashed potatoes.  Top the cooked meatloaf with a good layer of these badboys and the shredded cheddar cheese.  Place this now back into your oven, set ON BROIL (baking sheet 6″ under broiler) for 4-6 minutes, until browned. 

         Once the cheesy-potato topping is browned and crisp to your liking, remove from the oven and let rest for 5 minutes.  Yes..it’s quite hot!! 

 Cut and serve big square wedges topped with the garnish of your choice…pair with a crisp salad and my easy dressing, Redneck Ranch – Railroad Wife in Texas ENJOY!! 

 

Twice Baked Shepards Pie

Wow!  This is honestly such a cool recipe in both taste and presentation.  Plus, if you have some hungry people in your life, these are sure to fill them up all while being inexpensive too!  

A fancy Sunday dinner in my home consists of steak and twice baked potatoes…crunchy, salty potato skin filled with creamy, cheesy mashed potatoes!   …and then I thought about how your normal Shepard’s Pie has that same mashed tater ‘crust’.  So why not combine the two??  Duh!! Genius I tell ya 😉💡

You can also make these a healthy way too!  Why not use a sweet potato, ground turkey or double veggies and a cauliflower mash on top?!   I’ll stick with my comfort version, but the healthy one can be all yours 😉 

The Starting Lineup

  • 3 large russet potatoes
  • 1 lb ground beef
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 cup peas
  • 4 cloves garlic, minced
  • 1/4 cup Italian flat leaf parsley, chopped
  • 1 cup cheddar cheese, shredded
  • 1 cup chicken or beef broth
  • 1 cup red wine 
  • 2-3 Tbsp tomato paste
  • 2 Tbsp Worcestershire sauce
  • 3 Tbsp flour
  • 1 stick butter, divided
  • 1 cup milk or heavy cream 
  • 2 tsp thyme
  • Kosher salt & pepper
  • Extra virgin olive oil  

Let’s bake some potatoes friends!  Preheat your oven to 375 degrees.  With a fork, poke your potato about 6-8 times.  Coat each of these ginormous potatoes with some extra virgin olive oil and sprinkle liberally with kosher salt.  Place the potatoes DIRECTLY onto the oven rack.  You can put a baking sheet under them on the rack below to catch any drippings.  These will bake for 1 hour. 


While the potatoes are baking, chop up your onion, carrot & garlic.  Chop the vegetables in uniform size to ensure they cook evenly. 


In a large heavy bottomed pot, heat 1 Tbsp EVOO and 2 Tbsp butter over medium heat.  Toss in your carrots and cook till just about soft (5 minutes).  Next add in your onion and cook for 3-4 minutes. 

  


Once the onions start ‘sweating’ their juices, add in the ground beef, thyme and salt & pepper.  Cook the meat till browned, about 10-12 minutes.


After your ground beef is cooked through and onions & carrots are soft, drain just a little of the grease (reserve some in pot).  Sprinkle in the flour one Tbsp at a time.  Quickly mix this in with your meat & veggie blend.  The flour will bind it all together and really thicken it up fast! 

   

Now to finish up your Shepards Pie filling!  Add in your broth, wine, tomato paste, Worcestershire, peas & garlic.  Give it a good stir and bring heat down to a simmer.  This will cook down quite a bit and thicken up after 20-30 minutes.  It has SUCH a great, rich color to it!

   

While your filling is simmering away, your baked potatoes should be done.  Remove after the hour is up and allow to cool a bit, you need to be able to handle them.  Also, bump that oven up to 400 degrees.

Have a large bowl ready with the remaining butter already in it.  Cut each potato in half lengthwise.  With a spoon (carefully) scoop out about 90% of the potatoes flesh and put into the bowl.  Careful NOT to break that potatoes skin!  *I like to almost ‘outline’ where I’ll be scooping out, keep just enough flesh against the potatoes skin to keep its shape.  Place these hollowed out skins onto a baking sheet.

 With the potato flesh and butter now in the bowl, pour in your milk or heavy cream and a pinch of salt & pepper.  Now mash away!!  Or for creamier mashed potatoes, use an immersion blender if you have one available. 

Have ready your shredded cheddar and chopped parsley.

   

Once you’ve finished the potatoes, your meat filling will be cooked down and ready to go!!  The assembly step can be a bit messy, but that’s ok!  That just means it’s going to be good….

Scoop a hefty amount of your meat & veggie mix straight into your potato skin shell.   Next is the mashed potato layer.  Go ahead and be liberal with that amount as well!  What the heck right? 😉  *you of course can make this “pretty” and use an icing bag to add the mashed potato layer, but I like it more rustic myself.

 

Top each filled, potato off with a good amount of cheddar cheese and pop these bad boys in the oven for about 15 minutes.  Oh my, my, my…. 

 

Once time is up, remove from the oven and sprinkle with some chopped, fresh parsley for added flavor and color.  There you have it…Twice Baked Shepard’s Pie!! Enjoy! 

 

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