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.

Roasted Cauliflower and Mushroom Carbonara

Ingredients

1 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon olive oil
salt and pepper to taste
8 ounces fettuccine (or pasta of choice) (gluten free for gluten free)
4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces
1 clove garlic, chopped
2 eggs
1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
plenty of fresh cracked black pepper
salt to taste
1 tablespoon parsley, chopped

Directions

Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.

Start cooking the pasta as directed on the package.

Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.

Mix the egg, cheese, pepper and salt and parsley in a bowl.

Drain the cooked pasta reserving some of the water.

Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.

Creamy Bacon Corn Chowder

Ingredients

2 can(s) corn, 14-16 oz or 1 small bag frozen corn - 10-12 oz

2 can(s) cream corn, 14-16 oz

2 can(s) evaporated milk, 12 oz each

1 lb bacon, cooked and crumbled

2 large carrots, chopped

1 large onion, chopped

6 large potatoes, chopped

3 Tbsp butter or margarine

6 c water or chicken broth

salt and pepper to taste

 

Directions

1. Place everything except for the evaporated milk and butter or margarine into the crockpot

2. Add just enough water or chicken stock to cover the ingredients.

3. Turn it on high for 6 hours, or on low for 8 hours, depending on your desired time-frame and crockpot settings.

4. When ready to serve, gently stir in the evaporated milk and butter, and allow it to heat through.

5. If Chowder is too thick for you, add a bit more water or chicken broth.

6. Taste and adjust seasoning with salt and pepper to taste. If desired, add a sprinkle of cheddar or parmesan cheese.

7. For a larger group, this recipe can be doubled.