30 minutes Shepherd's Pie
Sweet & Sour Cabbage
5-minute bread pudding
I have made the shepherd's pie before and it was a big hit. Tonight (I am ashamed-I didn't take pictures) I put them in individual little ceramic dishes (in fall colors). They were quite cute. The sweet & sour cabbage my mom has made for years. And the bread pudding was a trial and error, with no error! It was fabulous! A must try!!
2 lbs potatoes- peeled and cubed
1 Tbsp olive oil
1 1/2lbs ground beef
1 carrot- peeled and chopped
1 med onion - chopped
2 Tbsp butter
2 Tbsp flour
1 c. beef broth
2 tsp Worcestershire's sauce
3/4 c. mixed frozen veggie
2 Tbsp sour cream
1 lg egg yolk
1/2 c. cream
salt, pepper and paprika to taste
1. In large pot boil potatoes in salted water until fork tender, about 12 minutes
2. While potatoes boil, heat large skillet over medium-high heat. Add beef to pan and season with salt and pepper. Brown meat all the way through. Add carrots and onion and cook for 5 minutes.
3. In another small pan over medium heat. Melt butter, once melted add flour and whisk continuously until very light brown. Whisk in broth and Worcestershire's sauce. Cook to thicken, about 1 minute.
4. Add gravy to meat mixture. Stir in the mixed veggies.
5. Drain potatoes and pour them into a bowl. (Its best to let them cool a little). Combine sour cream, egg yolk and cream
6. Pour cream mixture into potatoes and mash until almost smooth (leave some lumps)
7. Preheat broiler to high. Fill rectangular dish (or individuals) with meat mixture.
8. Spoon potatoes over the meat and sprinkle with paprika. Broil about 6-8 minutes (keep an eye on it though it can burn quickly)
Sweet & Sour Cabbage
1 whole head red cabbage (about 2lbs)
1/3 c. packed brown sugar
1/4 c. white vinegar
1. Wash and remove outer leaves of cabbage. Coarsely shred (taking out white core).
2. Place in pot with water to cover and add salt and pepper to taste. Bring to a boil. Once at a boil reduce heat to medium and simmer 20 minutes.
3. Remove from heat and drain, return to pot.
4. Add brown sugar, vinegar and butter, toss until combined and butter is melted.
5. Warm through on the stove on leave on low to keep warm.
5-minute Bread Pudding
1 whole loaf cinnamon raisin bread
1/2 stick of butter at room temp or spreadable butter
1 can (14 ounce) sweetened condensed milk
1/4 c. milk
2 jiggers brandy or baileys Irish cream
1. Heat griddle or large skillet over medium. Butter each slice of bread on both sides. Grill until golden brown and crispy. About 2 minutes on each side.
2. While bread grills, make the sauce: In a small saucepan, heat condensed milk over medium heat until lose and creamy, add milk and stir to blend. Remove from heat to add the brandy or baileys Irish cream.
3. Remove bread from grill and slice into bite size pieces . Pile into dessert cups (about 2 slices of bread per person). Spoon cream mixture over bread and let it soak in a little. Finish with whipped cream and sprinkle with nutmeg.
I didn't have any whipped cream so I used ice cream and it worked great! I also didn't have the brandy and just winged it with the baileys but it worked too.
~Eat up & Enjoy!