Creative Leftovers!

I am back! After a vacation in Hawaii I am finally back and ready to blog! Excuse my absence--it was for very important reasons. So, upon returning I had a big party where I prepared homemade Beef & Vegetarian Empanadas. I found a fabulous recipe for this on http://www.epicurious.com/ and prepared dough, filling, and chimchurri sauce! Delicious and strongly recommended! Now comes the inspiration...

I made far too much filling and really needed to use the leftover ground beef...what can I do...what can I do? Poof--inspiration for Mexican Shepherd's Pie! I must pat myself on the back, because this recipe turned out to be a huge hit and it will definitely be a keeper!!!

Wendy's Mexican Shepherd Pie

Serves 6 Hearty Portions

Ingredients:

4 cups cooked ground beef

1/2 ts cumin

1/2 ts pepper

1/2 jar picante sauce

1 potato

1 cup cilantro

1/2 cup light sour cream

1/4 ts salt & pepper, each

2 slices Pepper Jack cheese (cheddar or colby would work, too)

Homemade Pico de Gallo (see below for recipe)

Directions:

Preheat oven to 350*F. Scrub potato and cut into 2" chunks. Place potato in stock pot with enough cold water to cover it. Bring water to a boil, cover, and simmer for 5-8 minutes or until fork tender. Drain water and mash potato with sour cream. Season with salt & pepper. Stir in cilantro. Meanwhile, reheat ground beef in a skillet with picante sauce until warmed up. Place ground beef mixture in a baking dish. Top beef with cilantro-mashed potatoes. Top potatoes with cheese slices. I tore my cheese into smaller pieces before putting on top, but you don't have to. Bake for 20 minutes or until bubbly. If cheese is not browned enough toss under a broiler for 2-3 minutes. Serve with pico de gallo:

2 tomatoes, chopped

1/2 jalapeno, minced without seeds

1/4 red onion, chopped

1/2 cup cilantro, chopped

1 clove garlic, minced

1/2 lime, juiced

salt to taste

Toss and serve! Why do we ever buy the store-prepared stuff? Such a difference!!!!

Oh, and I used up my leftover chimchurri sauce over my carrots! Bring water to a boil and toss in cut up carrots for 3-4 minutes. Drain and run cold water over carrots. Heat up 1 ts oil and toss in carrots. Sauté for 3 minutes and pour chimchurri sauce overtop! No chimchurri sauce? Easy--toss in fresh cilantro and a squeeze of lime and it will taste great, too!

Variations I thought of:

1. Add a can of black or pinto beans, drain first

2. Make it Italian and use basil in place of the cilantro, jarred spaghetti sauce in place of picante, and bruschetta mix in place of the pico!

What would be your additions?

Inverted Shepherd's Pie--Quick & Easy!

As a military spouse I often find myself dining alone; thus, I am always trying to muster up the excitement to eat alone. I know it's easier to pick something up, but it's definitely not healthier in the long run nor kind on a bank account. With that said, I often break out my Crockpot (aka Slow Cooker). Today, I had to work and then head out the door to grad class; so, I opened up all of my cabinets and created the following:

Inverted Shepherd Pie

Serves 2 (or 1 with leftovers! and yes, this can be doubled to meet your family size)

Ingredients:

1/2 lb. extra lean ground beef (or soy crumbles for my vegetarian readers)

2 Lg carrots, cut into 2 inch pieces

2 cups frozen green beans or peas

1/2 onion

1/2 pkg McCormick's Beef Stew Mix

2 cups water

1 russet potato--leave the skin on!

2-3 Tb. skim milk

1 Tb. butter

1/4 cup parsley, chopped (or 2 ts. dry)

Directions:

In a skillet cook ground beef. In Crockpot add cooked ground beef, carrots, green beans, onion, season mix, and water. Cook for 4-8 hours on low.

When you get home you have three choices: 1)make mashed potatoes from scratch (which may take 20 minutes), 2)break out the refrigerator kind, or 3) use instant--your choice! To make them from scratch: cut potato into 2 inch chunks (large pieces). Place chunks into a soup pot and cover with cold water. Bring water to a boil, cover, and turn down the heat to a medium-low for 10-15 minutes (or until fork pierces the skin easily). Meanwhile heat milk in a microwave safe bowl for 30 seconds to a minute and then add butter. Once the potato is done, drain, and return to pan. Mash with milk mixture and add parsley to finish. Wait on adding salt until you taste it with the meat mixture. In a bowl, scoop mashed potatoes and ladle meat & vegetables over top. Add cheese if you desire, but it tasted delicious without! Enjoy! I did!!!