Tag Archives: corn

Shepherd's Pie from Everyday Good Thinking, the official blog of @HamiltonBeach

Shepherd’s pie is one of those delicious comfort foods that tastes like home whether your parents made it for you as a kid or not. With savory beef, peas, corn and carrots in a rich gravy on the bottom and mashed potatoes on the top, it’s the quintessential casserole that appeals to everyone in the family because it doesn’t lean too far in any one direction. It’s comforting and warming without being too heavy, so it’s perfect for this transition to spring.

Shepherd's Pie from Everyday Good Thinking, the official blog of @HamiltonBeach
 

Traditional British versions of Shepherd’s pie use lamb. Here, we’ve used ground beef, but you can use either as both versions taste great! Feel free to serve it with garlic bread, but it’s not necessary since you can use the potatoes to scoop up all the yummy gravy. Save time by chopping your carrots and onion with a food processor and use your hand mixer to whip up perfect mashed potatoes. You can even assemble the pie ahead of time and stick it in the oven a half hour before dinnertime.

Shepherd's Pie from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 

 


Shepherd's Pie
SERVES: 6

Ingredients
1 1/2 pounds russet potatoes, peeled and cut into 2-inch cubes
1/2 cup sour cream
2 Tablespoons butter
2 Tablespoons milk
1/2 teaspoon salt
1 pound lean ground beef
2 medium carrots, peeled and chopped
1 large onion, chopped
1 garlic clove, minced
3 Tablespoons flour
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon cracked black pepper
1 can (15 oz.) beef broth
1 Tablespoon Worcestershire sauce
1 cup frozen corn, thawed
1 cup frozen peas, thawed
Instructions
Cook potatoes in water in a medium saucepot over high heat until fork tender; drain water and return potatoes to saucepot. Add sour cream, butter, milk and 1/2 teaspoon salt. Beat with a hand mixer until mixture is smooth and well blended. Set aside.
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray; set aside.
Spray large skillet with cooking spray; heat over medium-high heat. Add beef. Stir and cook 4 minutes. Add carrots, onion and garlic; cook an additional 4 minutes or until onions are clear.
Stir in flour, salt, thyme and black pepper; stirring for 1 minute until flour is blended with beef mixture. Gradually stir in broth and Worcestershire sauce, cooking 3 to 5 minutes or until mixture comes to a boil and thickens. Stir in corn and peas.
Pour mixture into prepared dish. Carefully, spread mashed potatoes over the meat mixture.
Bake 25 minutes or until mixture potatoes start to brown and mixture is bubbling along the sides of the dish.
Notes
Substitute leftover mashed potatoes if you have them, and bake 5 minutes longer.
Everyday Good Thinking http://everydaygoodthinking.com/

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Memorial Day Grill Menu: Sides

Yesterday, we posted our favorite burger recipes for Memorial Day cookouts. Today, we’ll focus on the side dishes. These dishes are great for barbecues or potlucks and can easily be prepared on the grill while you are making the main dish. Too often, the grill gets passed over for the stove or the oven, so we wanted to highlight grilled side dishes today. Every dish deserves the smoky flavors of the grill and these are two of our favorites.


Grilled Corn and Black Bean Salad with Cilantro Lime Dressing
YIELDS: 6 servings

Corn is delicious when cooked on the grill because it takes on a smoky flavor. We recommend the Hamilton Beach GrillStation 5 Burner Gas Grill. This salad is great on its own or served alongside tortilla chips for dipping.
Ingredients
3 Tablespoons fresh lime juice
2 Tablespoons olive oil
1 tablespoon cider vinegar
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 ears corn on the cob, husked
1 can (15.5 oz.) black beans, rinsed and drained
1 green bell pepper, halved, seeded and coarsely chopped
1 cup cherry tomatoes, halved
1/4 cup chopped onion
3 Tablespoons chopped cilantro
2 Tablespoons chopped parsley
Instructions
Preheat grill to medium-high heat.
For lime dressing, combine lime juice, olive oil, vinegar, cumin and salt.
Grill corn 12 to 14 minutes, covered, turning occasionally and brushing with lime dressing until cooked and slightly charred.
Cut corn off the cob; place in a large bowl. Stir in black beans, green pepper, cherry tomatoes, onion, cilantro, parsley and remaining salad dressing. Cover with plastic wrap and refrigerate 3 hours before serving.
Everyday Good Thinking http://everydaygoodthinking.com/

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Grilled Garlic Bread and Tomato Salad
YIELDS: 6 servings

Think beyond the basics when using your outdoor grill for sides. If you like baked garlic bread, you’ll love it grilled. Plus, the Hamilton Beach GrillStation™ 5 Burner Gas Grill creates beautiful grill marks, adding to the rustic presentation of this delicious salad.
Ingredients
1/3 cup olive oil
1 clove garlic, minced
1 baguette French bread, sliced 1-inch thick
2 cups cherry tomatoes, halved
1/2 cup crumbled blue cheese
3 Tablespoons coarsely chopped onion
2 Tablespoons balsamic vinegar
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4  teaspoon black pepper
Instructions
Stir oil and garlic in a small bowl; brush both sides of slices.
Preheat grill to medium-high heat.
Grill bread 5 minutes on each side until slightly charred. Remove to cutting board; cut into 1-inch pieces.
Place bread pieces, tomatoes, blue cheese, onion, balsamic vinegar, basil, salt and pepper in a large bowl; toss until mixture is combined.
Everyday Good Thinking http://everydaygoodthinking.com/

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