Hero's Feast Hand Pies

Pie Filling

1 pound ground beef

6 slices thick cut bacon (this is just a minimum)

8 oz Yukon gold potatoes cut into 1/2" cubes (You can use a bag of Simply Potatoes)

2 leeks, chopped (clean in salad spinner) (you can use any onions)

4 cloves garlic minced

2 teaspoons dried thyme

3 table spoons flour

2/3 cup low sodium beef broth

Salt & Pepper to taste

You can add any vegetables you like, I use carrots sometimes. Saute the carrots with the leeks and add a few minutes.

Instructions

Cook the ground beef in a large skillet.

Add the broth, thyme, salt and pepper and the flour after draining the ground beef. Cook stirring for 5 minutes to thicken broth. Remove to a mixing bowl and wipe out the skillet.

Fry the bacon in the large skillet. Keep some of the bacon fat in the skillet. Set the bacon aside and crumble into smaller pieces.

Cook the potato cubes in the large skillet in the bacon fat. Cook 7 minutes.

Remove potatoes to the mixing bowl.

Saute the leeks and garlic in a small skillet, 5 minutes. Add to the mixing bowl.

Assemble

Prepare a pie shell in a pie dish. I use the rolled pastry in the refrigerated section. 

Combine all of the above ingredients in the mixing bowl and add to the pie dish.

Top with the second pastry roll, cut to vent or make a lattice as you wish.

To make hand pies, I like philo dough, but it is pricy to buy. You could also make individual sized pot pies.

Bake

Preheat the oven to 375. Bake on middle rack 40 to 45 minutes.

Chocolate Chili

2 pounds ground meat, cooked and drained

1 pound smoked meat, shredded

2 onions chopped

3 cloves garlic, minced

2 jalapenos, chopped

1 red bell pepper chopped

1 table spoon + 2 teaspoons chili powder

1 tablespoon ground cumin

2 table spoons cocoa powder (unsweetened/baking)

1 teaspoon oregano

1 teaspoon cinnamon

1/4 teaspoon cloves

4 cups tomato sauce

2 cups beef broth

1 15 oz can diced tomatoes

1 15 oz cans pinto beans, drained and rinsed

2 15 oz cans black beans, drained and rinsed

Cook and drain the ground beef. 

Chop all the vegetables to the size you like. 

Saute the chopped vegetables in butter in the kettle for 5 - 10 minutes.

Add in all of the spices, canned beans, diced tomatoes, tomato sauce and beef broth.

Add shredded smoked meat.

Simmer 30 minutes.

Irish Potato and Leek Soup

 Ingredients

2 teaspoons vegetable oil

2 cups leeks, chopped

2 stalks celery, diced

1 small onion, diced

2 cloves garlic, minced

4 medium potatoes, coarsely chopped

4 cups vegetable stock or 4 cups water

1 teaspoon salt

1⁄2 teaspoon ground black pepper

1⁄2 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon dried dill

1 teaspoon dried tarragon 

1 1⁄2 cups light cream 

Directions

In large pan, heat the oil and add the leeks, celery, onion and garlic.
Saute over medium heat, until the vegetables are soft. about 5 minutes.

Stir in the vegetable stock or water, potatoes, salt, pepper thyme, tarragon and dill; bring to a boil.

Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.

Add the cream and return to a light simmer, stirring occasionally.
Remove the soup from the heat and let sit a few minutes before serving.

Tips:

Buy a bag of baby yellow potatoes and cut in half or quarters instead of using regular size potatoes.

Cut the leeks and clean in a salad spinner.