Shepherd's Pie

Ingredients

Mashed Potatoes
4 medium to large potatoes
1/4 cup milk
2 tbsp melted butter
1 egg yolk
3/4 tsp salt
1/4 tsp pepper

Filling
2 tbsp canola oil
450g ground beef
1/2 large onion
2 gloves of garlic
1 cup frozen mixed vegetables
1 tsp A1 Steak Sauce
1 cup chicken broth
1/4 tsp each of salt and pepper
2 tbsp flour
1/2 tsp dried rosemary
1/2 tsp dried thyme
3/4 cup cheddar cheese

Directions
Peel and boil potatoes until they can easily be pierced with a fork (approximately 15 minutes). Drain potatoes and return to pot. Mash using a fork or potato masher and then add butter, milk, salt and pepper. Finally, stir in yolk until well combined.

Preheat oven to 400 degrees Fahrenheit.

While the potatoes are cooking, heat oil in a pan over medium high heat. Once oil is hot, add chopped onion and sauté until soft, about 3-5 minutes. Add minced garlic and beef. Season the beef with salt and pepper, and cook until brown. Sprinkle flour on top of the meat and combine. Cook for another minute or two. Add chicken broth, A1, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Next, add frozen veggies and stir to combine. Spread the mixture on the bottom of an 11x7 inch baking dish. Top with the mashed potatoes, using a rubber spatula. Sprinkle cheese over top. Place pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove and let cool for at least 15 minutes. 

Spoon into a bowl or dish and enjoy!

Chicken Pot Pie

Ingredients

Filling: 2 medium chicken breasts cubed 1 cup chopped potato 1 cup frozen mixed veggies 3 tbsp butter 1/ 4 medium onion chopped 3 1/2 tbsp all-purpose flour 1/4 tsp of freshly ground black pepper 1 tsp Italian seasoning pinch of salt pinch of cayenne pepper 3 cups of chicken broth 1/2 cup milk

Crust: 1 3/4 cups sifted white flour 1 tsp salt 7 1/2 tbsp canola oil 7 tbsp super cold water

Directions

Preheat oven to 400 ̊F (200 ̊C). In a medium pot, combine chicken, potatoes and frozen veggies. Add enough chicken broth cover and boil for 10 - 15 minutes. Remove from heat and drain (save the chicken broth). Set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and spices. Slowly stir in 3/4 cup chicken broth and 1/2 cup milk. Simmer over low heat until thick. Add the chicken mixture. The mixture should be thick like a stew.

Crust

Sift flour and salt into a bowl. Pour the oil and water into a well in the center of the flour mixture. Use a fork to stir it together until it just sticks together into a ball. Use about 2/3 of the dough for the bottom crust and the remaining 1/3 for the top. Roll out the larger section and lightly press it a round pie or cake pan. Fill each up with the chicken mixture. Roll out the smaller section and place over top. Press the edges together with a fork and cut small slits into the top to let steam escape.

Bake for 20-25 minutes or until crust is golden brown and the filling is bubbly. Wait about 10 minutes before cutting into the pie and enjoy!

Recipe makes one delicious pie.

*Note*
You can substitute frozen veggies for fresh ones if you’d prefer, I just used a frozen mix of carrots, peas, green beans, and corn, because it’s what I had on hand.