Beef and Mushroom Cottage Pie Ingredients 1 1/2 pounds russet potatoes, cut into large chunks 2 cloves garlic, halved 1/4 cup milk 2 tablespoons unsalted butter 1 cup shredded cheddar cheese, divided 1 tablespoon olive oil 8 ounces mushrooms, sliced 1-pound lean ground beef 3 tablespoons flour 1 1/2 cups beef broth 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons ketchup 1 teaspoon Worcestershire sauce 1 (1-pound) package frozen peas and carrots, thawed, Add the potatoes and garlic into a saucepan—cover with cold water and add a large pinch of salt. Bring to boil, reduce heat to medium-low and simmer until potatoes are tender, about 25 minutes. Drain very well and add back to the saucepan. Add the milk, butter, and half the cheese; mash the potatoes until smooth and lump-free. Reserve. Add the olive oil to a large sauté pan; add the mushrooms and cook over medium-high heat until golden brown. Remove from the pan and reserve. Add the ground beef into the same pan and brown over medium heat, breaking the meat into very small pieces as it cooks. Stir in flour and cook for 3 minutes. Stir in the broth, and once it’s incorporated add the salt, pepper, ketchup, Worcestershire sauce, mixed vegetables, and reserved mushrooms. Cook, stirring occasionally, for 5 minutes. Transfer into a 3-quart baking dish. Cover the meat mixture with drained well Directions
Stuffed Bell Peppers Ingredients 4 bell peppers, red, or green, or a combination 2 teaspoons salt For the Filling and Sauce: 2 tablespoons extra-virgin olive oil
1/2 cup chopped onion 1/2 cup chopped celery 1 (14.5-ounce) can diced tomatoes 3 tablespoons tomato paste 1/3 cup water 1 clove garlic, crushed
1/2 teaspoon dried basil leaves 1-1/2 teaspoons salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 large egg, lightly beaten 1 teaspoon Worcestershire sauce 1 pound lean ground beef, or ground turkey 1 cup cooked long-grain rice Directions Gather the ingredients.
Cut tops off pepp ers; remove seeds and membranes. Chop edible parts of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside. Heat olive oil in a large skillet or sauté pan over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes. Preheat oven to 350°F. In a large mixing bowl, combine the beaten egg with the remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake in preheated oven for about 45 minutes, or until the meat mixture is fully cooked. The temperature of the meat mixture should be cooked to a minimum of 160°F. Top stuffed peppers with a little shredded cheddar cheese just before they are done; bake until cheese is melted.
the mashed potatoes and spread evenly with a fork. Top with the rest of the cheese. Bake in a preheated 375 °F. oven for 40 minutes, or until golden. Allow to sit for 10 minutes before serving.
To advertise here, please contact Gloria@villagerpublications.com
Lambeth Villager • October 2024 • Page 3
Made with FlippingBook - Online catalogs