Shepherds Pie Recipe
Prep time: 20 minutes, Cook time: 4 hours
Ingredients:
1 1/2 - 2 pounds lamb roast or "beef stew meat"
1 large onion peeled and chopped
3 cloves garlic peeled and minced
3 large carrots peeled and chopped
1 cup frozen peas
1 cup frozen corn
1/3 cup stout beer
3 tablespoon tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon corn starch
2 teaspoons whole grain mustard
1 teaspoon beef base
1 teaspoon dried thyme
5 cups thick mashed potatoes homemade or store-bought
1 cup shredded sharp cheddar or Dubliner cheese
Directions:
1. Cut the lamb into small bite-size pieces. Place the meat in an oven-safe non-stick skillet (or cast iron skillet) and set over medium heat. Brown the lamb on all sides. Then push to the side of the pan and add the onions. Soften for 5-6 minutes.
2. Pour the lamb, onions, and all remaining ingredients, excluding the mashed potatoes and cheese, into a 6-quart slow cooker. Season with 1 teaspoon salt and 1/4 teaspoon pepper, and stir well. Wipe down the sides of the slow cooker with a dry paper towel. Then spread the mashed potatoes over the top of the beef mixture all the way to the edges of the crock to seal in the ingredients below.
3. Place a long piece of paper towel over the slow cooker to absorb the steam, and cover with the lid. Turn on high for 4-5 hours, or low for 8-10 hours.
4. When ready to serve, sprinkle the cheese over the top of the potatoes and place the lid back on for 5 minutes to melt the cheese. Serve hot and garnish with extra herbs if you have them.
Corned Beef and Cabbage Recipe
Prep time: 15 minutes, Cook time: 5 hours
Ingredients:
2 celery stalks, cut into 3-inch pieces
3 carrots, cut into 3-inch pieces
1 small yellow onion, cut into 1-inch wedges (root end left intact)
1/2 pound small potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
Grainy mustard, for serving
Directions:
1. In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
Chocolate Lava Cake Recipe
Prep time: 20 minutes, Cook time: 3 hours
Cake Ingredients:
1
box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
1 1/4
cups milk
1/2
cup vegetable oil
3
eggs
Topping Ingredients:
1
box (4-serving size) instant chocolate pudding and pie filling mix
2
cups milk
1
bag (12 oz) milk chocolate chips (2 cups)
Directions:
1. Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer as directed on cake mix box. Pour into slow cooker.
2. In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
3. Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.