Shepherd’s Pie

Ingredients

4 russet potatoes

1 cup heavy cream

1 cube butter

salt

pepper

1 egg 

1 onion chopped

5 cloves garlic minced

1 lb ground beef

2 Tbsp flour

1 Tbsp tomato paste

1 cup broth

1 tsp worcestershire sauce

2 tsp rosemary 

1 tsp thyme 

2 cups mixed vegs

Directions 

Peel the potatoes and cut into 8ths. 

Boil potatoes 20 minutes. 

Drain & mash with butter, cream, 1/2 tsp salt, 1/4 tsp pepper and egg

Saute onions and garlic, then add & brown the ground beef with 1/2 tsp salt & 1/4 tsp pepper

Stir in the flour

Mix in the tomato paste, broth, worcestershire, rosemary, thyme, mixed vegs and bring to a boil

Lower heat, cover and simmer for 10 mins

Spread evenly into an 11 by 7-inch glass baking dish. 

Top with the mashed potatoes

Bake 400 degrees for 30 minutes  

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Thai Peanut Chicken

Ingredients

3 tablespoons soy sauce

2 tablespoons creamy peanut butter

2 teaspoons rice vinegar

¼ teaspoon cayenne pepper

3 tablespoons olive oil

4 skinless, boneless chicken breast halves - cut into thin strips

3 tablespoons chopped garlic

1 ½ tablespoons chopped fresh ginger root

2 ½ cups broccoli florets

¾ cup chopped green onions

⅓ cup unsalted dry-roasted peanuts

Directions

Stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside.

Heat olive oil in a skillet or wok over high heat.

Cook and stir chicken, garlic, and ginger in hot oil until chicken is lightly browned, about 5 minutes.

Reduce heat to medium and add broccoli, green onions, peanuts, and soy sauce mixture.

Cook, stirring frequently, until broccoli is tender and chicken is cooked through, about 5 minutes.

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