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.

Grandma's French Hamburger Dressing

3  lbs ground meat - beef/pork/venison/etc - browned & drained
1 lg onion - sauted in olive oil or butter (your choice)
1 c water + 3 tablespoons melted butter
1/2 package sage and onion bread crumbs (soaked in water and melted butter)
4 potatoes, boiled and mashed (add milk and butter to mash per typical)
1 teaspoon cloves

1 teaspoon nutmeg

1 teaspoon cinnamon
1 teaspoon sage
3/4 teaspoon thyme

1/2 to 1 c beef broth

Combine spices and onion with browned meat in the large frying pan with 1/2 to 1 cup of beef broth.

Simmer for 5 to 10 minutes.

Get out a very large mixing bowl and mix the meet, potatoes and stuffing well.

Bake in casserole dish 350 for 45 minutes or until warmed through (165)

Add 1.2 c to 1 c beef broth if making ahead and reheating.

 

Shortcut Shepherd's Pie

Ingredients

1 tablespoon vegetable oil, plus more if needed
1 1/2 pounds 85 percent lean ground beef
1 onion, diced small
2 cloves garlic, grated or minced
2 fresh thyme sprigs or pinch dried thyme
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups beef stock
1 tablespoon Worcestershire sauce
1 1/2 teaspoons soy sauce
Kosher salt and freshly ground black pepper
10 ounces frozen mixed peas and carrots
1 pound frozen mini or regular potato tots (about 4 cups)
1/2 cup shredded sharp yellow Cheddar

Directions

Preheat the oven to 425 degrees F. 

Heat a large skillet over high heat for 2 minutes, then add the oil. When you start to see wisps of smoke, crumble the ground beef evenly into the pan. Let the beef cook undisturbed until browned on one side, 3 minutes, then start breaking it up and turning it to brown any remaining pink spots, about 4 minutes more. Transfer the beef with a slotted spoon to a medium bowl; set aside.

Turn the heat down to medium and discard all but 2 tablespoons of fat from the skillet. Add the onions, garlic and thyme, stir to combine and cook until the onions are soft and translucent, about 5 minutes. Add the flour and tomato paste and cook, stirring, for 2 minutes. Add the cooked beef, beef stock, Worcestershire sauce, soy sauce, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat and simmer until the sauce has thickened, about 4 minutes. Remove the thyme sprigs if using. Fold in the peas and carrots.

Transfer the mixture to an 8-inch square casserole pan, and top with the potato tots and Cheddar. Bake until the potato tots are crisp and the meat layer is bubbling up the sides, 20 to 25 minutes.

Hamburger Helper Alfredo

Ingredients

3 cups (24 oz) marinara sauce (storebought or homemade)
1 batch easy alfredo sauce (recipe below)
1 can (15 oz) diced tomatoes, with juices
2 cloves garlic, minced
2 lbs ground beef (I used extra lean)
1 1/2 lbs penne noodles (I used whole wheat)
pinch of salt and pepper

Easy Alfredo Sauce:
4 tbsp unsalted butter
3/4 cup heavy cream
1/2 cup grated parmesan cheese
pinch of nutmeg
Black pepper and salt to taste
Instructions

To make the alfredo:
Melt the butter in a large sauté pan set over low heat. Add the cream to the butter as it melts. Stir occasionally (keeping the heat on low). Let it simmer for about 15 minutes. When it’s reduced slightly, add the parmesan cheese, nutmeg, salt and pepper and stir. Set aside while you make the rest of the sauce. Stir the alfredo occasionally. Note: if the alfredo is WAY too thick for your liking, add some extra milk or cream (1 tbsp at a time) after it’s simmered and reduced.

To make the hamburger helper:
Brown the ground beef in a large skillet then drain the fat.
Add the garlic to the drained beef and cook for about 30 seconds. Then add the marinara and diced tomatoes. Bring to a boil. As soon as it starts to boil, turn down the heat to low and simmer for 30 minutes, stirring occasionally. Add the alfredo sauce a few minutes before you add the noodles.

While the sauce is cooking, boil the pasta noodles.
Using a slotted spoon (or pasta scoop) spoon the noodles into the sauce pan.
On a low heat, mix the noddles and sauce for about 3 minutes. Note: if you sauce is too thick, add some of the reserved pasta water, 1/4 cup at a time.