The Hungry Housewife » Casserole

Guinness Shepherd’s Pie

The Hungry Housewife — Fri, 11 Mar 2011 21:42:00 +0000

It has happened TWICE in the history of the Hungry Housewife blog. I have repeated a recipe TWICE.
So quite yer bitchin’. I have gotten countless emails on this Guinness Shepherd’s Pie and how delicious it is when someone makes it. It has even been featured on Craft Beer.com and their newsletter.
So if the beer people say it’s good…well then, it must be good!!!!
The photos are FAR from appetizing. They were taken WAY back in April 2009 and I dont even think I had a DSLR camera yet.
This is a perfect dinner to make for the upcoming Irish, beer drinking Holiday. I am sadly going to miss it , as I will be at the Frito-Lay Flavor Kitchen in Texas! YEEEE-HAW. Fun Fun FUN!

Don’t forget to join the Hungry Housewife on Facebook..click HERE

GUINNESS SHEPHERD’S PIE
The Hungry Housewife
Printer Friendly Version

1 ½ pounds Organic ground beef 80/20
1 (1lb) bag frozen mixed vegetables, thawed
2 packets of dry Brown Gravy Mix( I use McCormick Brown Gravy Mix, 0.87 oz packets)
1 medium onion
Olive Oil
2 bottles Guinness Beer(14.9 oz each)
2 Tablespoons Tomato Paste
2 cups Sharp Cheddar Cheese
3 pounds baking potatoes
¼- ½ cup milk
1 stick butter
Salt and pepper

Preheat oven to 375

To make Potato filling…
Boil the potatoes in slated water until fork tender. Drain completely and place back in pot so all of the water evaporates.
In a medium mixing bowl add butter and potatoes. Mash until smooth, while adding the milk for a medium consistency. Add salt and pepper.

Meat filling…
Cook and drain ground beef.
Place drained beef back in skillet and add 1 bottle of Guinness. Cook until beer has almost cooked out.
Add tomato paste to meat.
Empty both gravy packets into a medium saucepan.
Pour 1 cup of water and 1 cup of beer into the saucepan and whisk until combined. Stirring frequently, cook on medium heat until the gravy comes to a boil. Reduce heat and simmer for 1 minute.
Pour gravy into meat mixture. And cook all together until you get a nice thick gravy.

In medium skillet with olive oil sauté onions until soft and translucent.
Add mixed vegetables to the onions and cook until warm throughout.

In a 2 quart baking dish, add meat as bottom layer, the add vegetables, and then add the mashed potatoes. Top with Shredded cheese.Cook at 375 for about 20 minutes or until cheese in nice and bubbly

Chicken and Vegetable Bake

The Hungry Housewife — Wed, 03 Jun 2009 12:00:00 +0000

Today I hang my head in shame and present you with a dish without butter. Without heavy cream. Without Parmigiano-Reggiano . It is not secret that I love my butter and I love my heavy cream. But last night I got a wild hair up my ass and decided to forgo the fat. I just threw what I had on hand in a casserole and baked up a delicious and HEALTHY dinner. My husband even commented that this was probably the healthiest dinner I had ever made. This dish is Soooooo versatile. Add what ever veggies you have on hand and it would be fine. Mushrooms, carrots,yellow squash etc. would have been great. But what you see in the picture is all I had to throw in. Quick and easy, yep sure was!

Chicken and Vegetable Bake

1 1/2 pounds boneless skinless chicken boobs, cut into 1″ cubes

2 zucchini, cut into 1″ cubes

1 onion, roughly chopped

6 Melissa’s Baby Dutch Yellow Potatoes, cut in half

2 tomatoes(I am digging Ugly ripe right now), roughly chopped

Olive oil

5 or so sage leaves

Sprig rosemary

Thyme(about 1 tsp)

Garlic Powder

Kosher Salt and pepper

Balsamic Vinegar(a few shakes)

Preheat oven to 400

In large bowl toss all ingredients (except tomatoes) including herbs and spices with olive oil.

Put in casserole dish and add tomatoes.

Bake for 30 minutes

**again add what ever veggies you have on hand*

Guinness Shepherds Pie

The Hungry Housewife — Sun, 05 Apr 2009 02:33:00 +0000

I gave you a little tease on St. Pattys day about my Shepherds Pie. Well here she is in all her glory. Do you hear the bag pipes in the distance?? Or was that angels singing? What ever it was, you will hear glorious music when you bite into this casserole.
Many a years I have been completely drunk at the Irish Pub for “The Holiday”, insisting on eating the Shepherds Pie they plop on my plate. And to be honest it is always bland and nasty to be quite honest. But I still feel the need to order it. I suppose it is some sort of tradition.
A few years back I was on a mission to make a more flavorful version of the gruel. And I think I hit the nail on the head with this one folks. Try it and I think you agree, it is FABULOUS. And if you don’t agree, well then you have serious issues! Sick Psychiatric issues!!!!!!!!!!!!!!!

The Hungry Housewife’s Guinness Shepherds Pie

1 ½ pounds Organic ground beef 80/20
1 (1lb) bag frozen mixed vegetables, thawed
2 packets of dry Brown Gravy Mix
1 medium onion
Olive Oil
2 bottles Guinness Beer
2 Tablespoons Tomato Paste
2 cups Sharp Cheddar Cheese
3 pounds baking potatoes
¼- ½ cup milk
1 stick butter
Salt and pepper

Preheat oven to 375

Meat filling…
Cook and drain ground beef.
Place drained beef back in skillet and add 1 bottle of Guinness. Cook until beer has almost cooked out.
Add tomato paste to meat
In a medium sauce pan, prepare the brown gravy according to package directions,
however, use beer for half the liquid called for( 1 cup water, 1 cup beer)
Pour gravy into meat mixture. And cook all together until you get a nice thick gravy.

In medium skillet with olive oil sauté onions until soft and translucent.
Add mixed vegetables to the onions and cook until warm throughout.

In a 2 quart baking dish, add meat as bottom layer, the add vegetables, and then add the mashed potatoes. Top with Shredded cheese.Cook at 375 for about 20 minutes or until cheese in nice and bubbly

Empty Pantry Syndrome

The Hungry Housewife — Fri, 03 Oct 2008 00:37:00 +0000

We have all had it at one point in our lives..you know..when you are standing in your kitchen, staring at a plate of thawed chicken breast..staring and staring and staring. I HATE HATE making the same things over and over. I pulled out my recipes binder, saw some things that looked good. Crap, I had none of the ingredients in my pantry. I had no bread crumbs, no fresh herbs, no pasta. Hmmmm, desperate times call for desperate measures.
I know I had potatoes and onions. Ok, I could work with what I had.
Again, no bread crumbs..there it was in the rear of my pantry…Stove Top Stuffing! All Stove Top is is Bread right? So below is the recipe in which I came up for dinner. I know the photos look like a big blob of nothing. But I tell you what…it was pretty damn tasty if I must say so myself!

Empty Pantry Chicken

4 organic chicken breasts

1 can cream of mushroom soup

1 potato sliced thin

1 onion

3/4 cup Sherry

1 cup Stove Top Stuffing mix

1/4 cup Parmigiano-Reggiano Cheese

Salt and Pepper

Slice onion thinly, caramelize them in pan

In a buttered casserole dish, arrange thinly sliced potatoes on bottom

Salt and Pepper Chicken

Place chicken on top of potatoes

Place caramelized onions on top of chicken

In small bowl, mix cream of mushroom soup and sherry together

Place soup mixture on top of onions

Top with Stove Top Stuffing

Shred Parmigiano-Reggiano cheese over Stove Top

Bake uncovered in preheated 350 degree oven for 1 hour or until chicken is done.

Sweet Potato Casserole

The Hungry Housewife — Thu, 21 Aug 2008 19:04:00 +0000

Have you ever tasted something that you thought was sooooo good that you cant stop thinking about it? Have you ever woken up first thing in the morning , run to the fridge and get the leftover container and dig in, even though it isn’t breakfast food? (No, cold pizza left over from the night before of binge drinking doesn’t count!) Seriously y’all, this dish IS that good! I know I am supposed to be watching what is entering my mouth…but good lord..I just couldn’t help myself!

Don’t think you like Sweet Potatoes??!! You will change your mind if you make this. Again, this dish IS that good!

However my pickiest eaters didn’t want to try it. But what else is new at the dinner table with a 5 and a 3 year old. The rules are in my home are that they HAVE to try everything, but they don’t have to eat anymore if they don’t like it. My 3 year old tasted it and said in her sweet voice, “It tastes like candy.” BINGO! I mean come on, the topping is brown sugar, butter, flour, pecans and marshmallows. What is not to love???

I cant say that this is the most healthy thing I have ever made, but you can always lighten it up a tiny bit by using Splenda instead of the cup of sugar.

I can pretty much guarantee that if you make this, you will have dreams about it!

SWEET POTATO CASSEROLE

1 cup Brown Sugar

1 cup chopped Pecans

1/2 cup self-rising flour

1/2 cup melted butter

3 cups mashed cooked sweet potatoes

1 cup white sugar or Splenda

1 cup coconut flakes

2 eggs, lightly beaten

1 1/2 teaspoon vanilla extract

1/4 cup heavy cream

1 cup marshmallows

Topping:

In a bowl combine brown sugar, nuts, flour and 1/4 cup melted butter, mix together and set to the side.

Inside:

In a large bowl, stir together the sweet potatoes, sugar or Splenda, coconut, eggs , vanilla and heavy cream. Scoop the mixture into a large greased casserole dish. Sprinkle the topping over the mixture, then top with the marshmallows. Bake at 350 for about 20-30 minutes until golden brown and bubbly!

DIG IN!!!

Inspired by Paula Deen

Chicken Pie Revisited and Revamped

The Hungry Housewife — Mon, 11 Aug 2008 14:26:00 +0000

Back when I first started my Blog I posted about Trisha Yearwood’s Chicken Pie. Like I said, when I made it the first time it was more like soup.
All I did this time was added 12 oz of frozen mixed veggies and some more salt and pepper and it was MUCH better! The sauce was still a tiny bit too thin. I am going to try it one more time..I will make some roue’ to add the the sauce to thicken it up and add some sherry to give it some more richness! The hubby said it was much better this time. Much more hearty with the vegetables.
I am sure he will add his two cents next time..ya know because he is a professional chef and all!!!HA!

Trisha Yearwoods..Chicken Pie

The Hungry Housewife — Thu, 24 Apr 2008 01:05:00 +0000

This dish wasn’t really what I expected it to be. Yes it did have a rich and creamy comfort food taste, but it was more like a soupy chicken pot pie minus the veggies. The biscuit topping was delightful and had a tiny bit of tang from the buttermilk. Don’t get me wrong it was very tasty..it just needs to be tweaked a bit. When I make this again ( and I will) I will add mushrooms and some frozen mixed vegetables. There we have it, it will be Chicken POT Pie..not just Chicken Pie!

3 cups shredded cooked chicken
2 cups chicken broth
1 can (10oz.) condensed cream of chicken soup
1 cup self-rising cake flour
1/2 tsp. freshly ground pepper
1 cup buttermilk, well shaken
1/2 cup unsalted butter, melted.

Heat oven to 425º. In a 2 qt. casserole, evenly spread out chicken. In med. saucepan whisk together broth and soup; bring to a boil over med. heat. Pour over chicken.

In med. bowl, combine flour and pepper; stir in buttermilk and butter. Pour over chicken (do not stir.) Smooth top.

Bake pie uncovered until browned and bubbly about 45 min