Bang Bang Chicken Rice Bowl

 INGREDIENTS

Bang Bang Sauce:

1 1/4 c. mayonnaise

2/3 c. Thai sweet chili sauce

2 Tbs. honey

2 tsp. sriracha (or other hot sauce, or just leave out!)

Chicken:

(if you want to make this recipe really easy, just cook up some frozen crispy chicken strips)

2 lbs. boneless, skinless chicken (breasts or thighs) cut into 1" cubes

2-4 Tbs. vegetable oil

1 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

1/2 tsp. pepper

1 egg

1/2-1 c. milk

1-2 c. flour

Other ingredients:

rice and/or quinoa, prepared

red cabbage, thinly sliced

carrots (matchstick, or cut very small)

cucumber

avocado

pickled veggies

cilantro

sesame seeds

INSTRUCTIONS

Cook your rice/quinoa if you haven't already

Place the cut up chicken in a large bowl.  Sprinkle the paprika, garlic powder, onion powder, salt, and pepper, then toss the chicken to coat it in the seasonings.

In a separate bowl, whisk together the egg and milk.

Place the flour in another bowl.

Dip the chicken in the egg/milk mixture then roll in the flour until well coated.

Heat the oil in a large pan over med-high heat.  Fry the chicken in batches until done and crispy.  Add more oil to the pan as needed.  Be careful not to overcrowd the pan.

Combine the mayo, chili sauce, honey, and hot sauce.

Assemble the bowls:

Place chicken over the rice/quinoa.  Layer in whatever veggies you like.  Drizzle with sauce.  Toss everything to coat with sauce, and enjoy!

adapted from emilyrecipes.net

Fried Chicken

INGREDIENTS

Boneless, skinless, chicken thighs, cut into smaller pieces

1-2 c. Buttermilk

1 tsp. Garlic powder

2 c. Flour

1/2 c. Cornstarch

 2 tsp. Onion salt

2 tsp. Garlic powder

1 tsp. Pepper

Crisco- enough for frying

INSTRUCTIONS 

Place all the chicken into a container with a lid.  Sprinkle some garlic powder over the chicken, then pour some buttermilk over the chicken.  Stir to coat the chicken.  Cover and refrigerate overnight or up to 24 hours. 

In a large ziplock bag, mix the flour, cornstarch, onion salt, garlic powder, and pepper.  Adjust the amounts as needed.

Dip each piece of chicken in the flour mixture then set on a pan.  (You can put the chicken right into the hot oil to fry, but it makes it better when you let it sit for a bit first).

Heat the crisco in a deep pot for frying.  Place a few pieces of chicken at a time into the hot oil, careful not to over crowd the pan.  Adjust the heat as needed. 

 (When taking camping, I will set it in the fridge overnight, then freeze the chicken in the buttermilk so it stays cold if keeping it in a cooler while camping).  

Instant Pot Mac & Cheese

INGREDIENTS

16 oz. elbow macaroni
4 c. chicken broth
4 Tbs. butter
1 c. cream
2 c. sharp cheddar cheese
1/2 c. mozzarella cheese
1/2 c. parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. dry mustard

INSTRUCTIONS

Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is covered by liquid.

Cut butter into small pieces and place on top of pasta.  

Place lid on top of Instant Pot and secure in place.

Move vent to SEALING position.

Press MANUAL button and set timer for 4 minutes.

When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. 

Remove lid and add whipping cream, and all the cheese. Add in seasonings and mix together until the cheese is all smooth and melted.  Season with additional salt and pepper if needed.

NOTES

You need a total of about 3 cups of cheese. You can use all cheddar cheese if you want.  Or switch it up and try different cheeses!

from sixsistersstuff.com

Poppyseed Chicken

INGREDIENTS

 3-4 chicken breasts, cooked and cut into bit size pieces
1 can cream of chicken soup
1 c. sour cream
1 package Ritz crackers, crushed
4 Tbs. butter, melted
1 Tbs. poppyseeds

Mix the chicken soup and the sour cream.  Stir in the chicken and pour into a baking dish.  

Mix the crackers, butter, and poppyseeds.  Sprinkle on top of the chicken.

Bake, uncovered, at 350 degrees for about 30 minutes, or until crackers are browned and soup is bubbly.

Chicken With Cajun Cream Sauce & Grits

You could serve this over pasta instead of grits...but the grits are so good!   

INGREDIENTS

For the chicken:

Chicken breasts or thighs cut into 2" strips

1/4 c. flour

1/4 c. panko breadcrumbs 

1 c. breadcrumbs

1/2 c. parmesan cheese

1 tsp. salt

1/2 tsp. pepper

3 eggs

oil for pan frying

For the Cajun Cream Sauce:

2 c. heavy cream

1 c. chicken broth

1 Tbs. cornstarch

1 tsp. cajun seasoning

1/2 tsp. salt

1/4 tsp. pepper

1 c. grated parmesan cheese

Veggies for sauce:

2 Tbs. butter

1/2 c. diced red pepper

1/2 c. diced onion

1/2 c. diced mushrooms

1 tsp. minced garlic

For the Grits:

2 c. milk

2 c. chicken broth

1 tsp. salt

1 c. grits

2 Tbs. butter

2 Tbs. cream

1 c. cheddar cheese

INSTRUCTIONS:

1. Start with the veggies.  Melt the butter in a cast iron skillet over medium high heat.  Add the veggies and sauté for about 5 minutes.  Add the garlic, cook for 1 minute more.  Remove the veggies from the pan and set aside.

2.  While the veggies are cooking, mix the flour, both breadcrumbs, salt, pepper, & parmesan cheese in one bowl.  In a second bowl, whisk the eggs.

3.  After the veggies are done and set aside, add a few tablespoons of oil to the pan, enough to cover the bottom.  Dip the chicken in the breadcrumbs, then the eggs, then back into the breadcrumbs.  Add the chicken to the hot oil in the pan and cook on both sides until it is crispy and done.  3-5 minutes on each side, depending on their thickness.  You may need to do this in 2 batches, don't over crowd the pan.  Add a little more oil if needed when you flip the chicken over.  

4.  While the chicken is cooking, prepare the grits.  Heat the milk, chicken broth, and salt in a saucepan.  When it starts to boil, reduce heat to low and whisk in the grits.  Simmer until the grits are thickened, 10-15 minutes, whisking every few minutes to prevent lumps and sticking to the bottom of the pan.  Turn off the heat, add the butter, cream, and cheese.  Stir to combine.  Cover with a lid until ready to serve.  Add more cream if they are too thick.

5.  Mix all the cajun cream sauce ingredients in a bowl.  Add to the empty cast iron skillet after the chicken is finished cooking.  Add the cooked veggies.  Reduce heat to low, simmer until sauce thickens some and is heated through.

6.  Serve the chicken and sauce over the grits.

Apple Cider Braised Pork Shoulder

3 lb. pork shoulder roast
salt & pepper
2 Tbs. olive oil
2-4 onions, sliced
2 tsp. minced garlic
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. paprika
2 c. apple cider 
2 c. chicken broth
2 bay leaves
2 granny smith apples, peeled, cored and cut into slices

optional- carrots and potatoes 

Preheat oven to 400.

Pat pork dry and season with salt and pepper.

Heat the oil in a large oven-safe dutch oven set over medium-high heat.  Add the pork and brown on all 4 sides, about 3-4 minutes per side.  Remove the pork from the pan and set aside.

Add onions to the pot.  Cook for about 4 minutes, stirring often, until soft.  Add the garlic.  Stir and cook for about 30 seconds.

Deglaze the pot by adding 1/4 c. chicken broth to the pan, stir and scrape up all the browned bits from the bottom of the pot.  Stir in the thyme, rosemary, and paprika.

Add the pork back to the pot.  Pour in the apple cider, remaining chicken broth, and bay leaves.  

Cover the pot and place in the hot oven.  Cook for 30 minutes.

Reduce the oven temperature to 350 and cook for 2 hours.  Add the apples, replace the lid, and continue to cook for 30 minutes.  OR reduce the oven to 250 and cook for 4-5 hours, then increase oven temperature to 350, add the apples, replace the lid and cook for 30-60 minutes.  The pork should be very tender.

Serve pork with the apples, onions, and sauce...it's also delicious over mashed potatoes.

NOTE:  You can add baby carrots and quartered potatoes the last hour of cooking as well.  If the sauce cooks down too much, you can add a little more broth and or apple cider...this only happens to me when I cook it for 4-5 hours.

Honey Lime Enchiladas

1/3 c. honey
1/4 c. lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 lb. chicken or pork, cooked and shredded
8 flour tortillas
1 lb. monterey jack cheese, shredded
2 c. green enchilada sauce
1/2 c. cream

Preheat oven to 350.

Mix the honey, lime juice, chili powder, and garlic powder together then toss with the shredded meat.  Let marinade for 30 minutes or up to a few hours in the refrigerator (if you have time, if not just keep going).

Spray a 9"x13" pan with cooking spray.  Pour 1/2 c. enchilada sauce in the bottom of the pan and spread it around.  Fill each tortilla with the chicken and a handful of shredded cheese (save some to sprinkle on top).  Roll up and place seam side down in pan.

Mix the remaining enchilada sauce with the cream (sometimes I'll add little more!) and pour over the enchiladas in the pan.  Top with remaining cheese.

Bake for 30 minutes or until brown and crispy on top.  Serve with cilantro lime rice, pico de gallo, guacamole, sour cream, and black beans.

Note: You could put the rice and black beans in the tortillas before baking if you like...you'll just need more tortillas and sauce or have leftover chicken!

Crispy Beef or Pork

This beef or pork is great for sandwiches, french dip, tacos, carnitas, etc.

2-4 lb. beef or pork roast OR chicken
4 c. beef broth
onion salt/pepper
Manteca- rendered pork fat (visit your local hispanic market and stop by the meat counter to find some)
OR use Crisco or vegetable oil

Cut the roast into 4-5 smaller pieces, work around the bone if it has one.

Place the meat into the instant pot, cover with beef broth.

Cook on high pressure for 45 minutes.  Natural release for at least 45 minutes, and up to 90 minutes.  

Don't skip this step, this is what makes the meat fall apart.  

Alternatively, you could cook the meat in the crock pot on low for 6-8 hours, or until it is fall apart tender.

Drain the liquid off the meat.  Shred the meat or cut into bite sized pieces.

Heat a deep pot over high heat.  Add a spoonful of manteca.  Allow to heat for a minute, then add some of the meat.  Be careful not to over crowed the pot, you want some empty space around the meat.  Move the meat around so it's not too crowded, sprinkle a little onion salt and pepper on the meat. Don't stir the meat, just let it sit and cook in the hot fat until it starts to get crispy, now stir the meat a little, and let it get crispy on the other side...this only takes a minute or two on each side.  

Remove the meat and repeat the process until all the meat is cooked.  

Red Beans & Rice

1 lb. dry red beans
5 c. water
4 chicken bouillon cubes
1/2 tsp. cajun seasoning

1 Tbs. oil

6 all beef franks or andouille sausage- cut into rounds

1 onion, diced

2 celery, diced

1 bell pepper, diced

3 cloves garlic, minced

2 Tbs. tomato paste

1 1/2 tsp. cajun seasoning

2 bay leaves

1 tsp. oregano

1/2 tsp. thyme

1/2 tsp. paprika

salt/pepper to taste

3-4 c. chicken broth

1 1/2 c. rice

Prepare the beans:

Place dry beans, water, bouillon, and cajun seasoning in instant pot.  Cook on high pressure for 60 minutes.  Natural release for 10 minutes, then quick release.

When beans are done cooking and you are waiting for the natural release, start the rest:

In a large pot, heat the oil over high heat.  Add the sausage, onion, celery, and peppers.  Cook, stirring occasionally, for about 5 minutes.  

Stir in tomato paste, garlic, cajun seasoning, oregano, thyme, and paprika.  Cook for a minute or two, then add the broth, bay leaves, and beans (with all the juices).  Bring to a boil, cover, reduce heat to a simmer.  Simmer for at least 15 minutes, but up to an hour.  

Uncover and simmer for about 15 minutes.  Remove the bay leaves.  Using a spoon, mash some of the beans until slightly thickened.  Season with salt and pepper or more bouillon if needed.

Cook the rice according to package while the beans/sausage are simmering, about 30 minutes before you are ready to eat.

Serve beans over rice.

These are delicious served with hush puppies on the side!

Italian Quinoa Soup

 2 Tbs. olive oil
1/2 onion, diced
3 carrots, diced
2 celery, diced
1 tsp. minced garlic
4 c. chicken broth
1 15-oz can chickpeas (drained & rinsed)
1 1/4 c. quinoa (uncooked, & rinsed)
1 14.5-oz can diced tomatoes
1 8-oz can tomato sauce
1 Tbs. Italian seasoning
2 c. spinach, chopped
1 1/2 c. half & half
3 large all beef franks (you can also use sausage, or a ground sausage, I like to use the Sam's Club all beef franks)
1/4 tsp. pepper
1/2 tsp. salt

Heat oil in a large pot over medium-high heat.  Add onion, carrots, celery, and garlic.  Saute about 5 minutes.

Add chicken broth, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning.  Bring to a boil, reduce heat to low and simmer, covered, for 20 minutes, stirring occasionally.

While the soup is simmering, cut the beef franks in half, then into bite sized pieces.  Add a little oil to a frying pan and cook the franks until lightly browned, stirring occasionally.  

Add the beef, half & half, and spinach to the soup pot.  Season with salt and pepper.  Cook until the spinach has wilted, 1-2 minutes.

Corn & Pepper Chowder

4 Tbs. butter

1 medium onion, diced

1/2 lb. bacon, cut into bite sized pieces

1 large red bell pepper, diced

1 can of corn

1/4 c. flour

3 c. chicken broth

2 c. half and half

1 c. grated Monterey Jack cheese

1 c. grated pepper jack cheese

1.  In a large pot over medium heat, melt the butter, add the bacon and onions and cook about 5 minutes, until onions are soft and bacon is almost cooked through.

2.  Add the pepper and cook for 2 minutes.  Add the corn and cook for another minute.

3.  Add the flour and stir to combine.  Add the broth and stir to combine.  Cook until thickened, then reduce heat to low.

4.  Stir in half and half, simmer about 10 minutes, stirring occasionally so it doesn't stick to the bottom of the pot.

5.  Stir in the cheeses and allow to melt, then serve!

Adapted from The Pioneer Woman

Italian Beef Sandwiches

Update:  Feel free to cook the meat as directed below, but our new favorite way to prepare the meat is found here:  crispy beef & pork

2 c. giardiniera pickled vegetables, plus 1 Tbs. brine

1/4 c. mayonnaise

1 1/2 lbs. shaved steak (or slice it as thin as you can)

1 tsp. garlic powder

salt & pepper

2 Tbs. vegetable oil

1/4 c. finely chopped onion

1/2 tsp. dried oregano

1 tsp. minced garlic

1 tsp. flour

2 c. beef broth

4-8 ciabatta rolls split lengthwise 

1.  Pulse giardiniera and mayonnaise until finely ground, set aside.

2.  Season the beef with garlic powder, salt, and pepper.

3.  Heat 1 Tbs. oil in a skillet over medium heat.  Add half of the beef, breaking up any clumps, cook for 2-3 minutes.  Remove from skillet and repeat with remaining oil and beef.  Remove to a plate.

4.  Add a little oil and onion to now-empty skillet, cook for 1-2 minutes.  Stir in oregano, garlic, and flour. Then add the broth and brine, scraping up any browned bits.  Simmer until the mixture reduces to 1 cup, about 8 minutes.

5.  Turn off the heat, add the beef back to the skillet and stir to combine.

6.  Spread giardiniera mixture on rolls, then top with beef.

{from Cook It In Cast Iron}

Alfredo Meatball Subs

This Alfredo sauce is delicious and could easily be used as a pasta sauce!

Meatballs

1 lb. ground beef
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Italian seasoning
1/4 tsp. pepper
3/4 c. panko breadcrumbs
1/2 c. parmesan cheese
1 large egg
1 Tbs. olive oil

Alfredo Sauce

1/2 c. butter
1 1/2 c. heavy whipping cream
2 tsp. minced garlic
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. parmesan cheese

Hoagie buns

For the Meatballs:

1.  In a large bowl, mix together all of the meatball ingredients.

2.  Using about 1 Tbs. of the meat mixture at a time, form into small meatballs.

3.  Heat 1-2 Tbs. oil in a large skillet over medium-high heat.  Brown the meatballs on all sides, then remove them to a plate.  Reduce the heat to low and continue with the Alfredo sauce.

For the Alfredo Sauce:

1.  Using the same skillet you cooked the meatballs in, add the butter and let it start to melt add the minced garlic and cook 1 minute.

2.  Stir in the cream, Italian seasoning, salt, & pepper.

3.  Add the meatballs back to the skillet with the cream sauce and cook for 5-10 minutes, covered, until the meatballs are cooked through.

4.  While the meatballs are cooking, cut the hoagie buns in half, butter, and toast under the broiler 2-3 minutes.

5.  When meatballs are done, stir in the parmesan cheese and gently stir to combine.  Serve the meatballs on the buns.

Smothered Sweet Pork Burrito

Shredded Pork

 2 1/2 lbs. pork roast 
2 tsp. liquid smoke
1/2 c. water
1/2 c. brown sugar
30 oz. green enchilada sauce
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
15 oz. can black beans (or make your own instant pot black beans)
1/2 c. fresh cilantro, chopped
8 oz. monterey jack cheese, shredded
Cilantro lime rice - recipe below
8 large flour tortillas

1.  Place the pork roast in a crock pot.  Pour water and liquid smoke on top.  Cook until the pork easily shreds, 4-5 hours on low or 6-8 hours on high.

2.  Prepare the cilantro lime rice (this can be made 30 minutes before you assemble the burritos, or make ahead of time and store in the fridge until you're ready to assemble.)

Cilantro Lime Rice

1 c. rice
2 c. chicken broth
3/4 tsp. salt
1/4 tsp. pepper
juice and zest from 1 lime
2 Tbs. fresh cilantro, chopped
1/4 tsp. cumin

Place all ingredients into a saucepan.  Bring to a boil.  Reduce heat to low, cover and cook for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. 

3.  Remove the pork from the crock pot and shred, discarding pieces of fat.  Spoon a few Tbs. of the liquid onto the pork and toss it around.  

4.  In a large bowl, mix the shredded pork, brown sugar, 1/2 c. enchilada sauce, chili powder, salt, & pepper.  Add the beans, rice, & cilantro and toss to combine.

5.  Spoon some of the enchilada sauce into the bottom of a 9"x13" pan.

6.  Fill each tortilla with about 1/2 c. meat mixture and some shredded cheese.  Roll up and place seam side down in pan.  Pour the remaining enchilada sauce over them and sprinkle with cheese.

7.  Bake at 350 degrees for 20-30 minutes until heated through and the top is bubbly and starting to brown.  

Serve with sour cream, avocados, & fresh salsa on a bed of shredded lettuce.

Loaded Chicken Noodle Soup

3 c. chopped cooked chicken
1 (10.75 oz) can condensed cheese soup
6 c. chicken broth, plus 2 bouillon cubes
1 c. milk
2 stalks celery, chopped
2 large carrots, chopped
1 package Ranch Salad dressing mix (3 Tbs.)
1/2 c. cooked chopped bacon
1 c. shredded cheddar cheese
8 oz. small egg noodles, uncooked

Instructions:
1.  In a large pot combine the chicken, broth (with extra bouillon), cheese soup, milk, veggies, and ranch seasoning.  Bring to a boil, then simmer until veggies are tender.

2.  Stir in dried noodles and cook until done, (about 5 minutes, longer if you use bigger noodles).

3.  Stir in bacon and cheddar cheese.  Stir until cheese is melted.

4.  Serve!

Instant Pot Beef Stew

1 1/2- 2 lbs. stew meat (or chuck roast cut into small pieces)
salt & pepper
2 Tbs. butter
8 oz. small white mushrooms
1 medium onion, diced
3 stalks celery, cut into bite sized pieces
4 large carrots, cut into bite sized pieces
2 Tbs. pepperoncini (less if you don't like heat, more if you do)
2 Tbs. tomate paste
1 Tbs. sugar
1 packet ranch seasoning mix (3 Tbs.)
2 Tbs. Worcestershire sauce
3 Tbs. cornstarch
2 c. beef broth plus 2 bullion cubes
1 tsp. minced garlic

For the mashed potatoes:
2 lbs. russet potatoes
3 c. cold water
1 1/2 tsp. salt
1 Tbs. minced garlic
1 tsp. rosemary
1/2 tsp thyme
1/4 c. butter, melted
1/4 c. sour cream
4 oz. cream cheese

Instructions:
1.  Turn the electric pressure cooker on the sauce/brown setting.  Melt the butter in the pot.  Add the meat, season with salt and pepper.  Sear the meat on all sides.  Turn off sauce setting.

2.  Mix the beef broth with the cornstarch then add to the pot.  Add all remaining ingredients to the pot.

3.  Select the stew setting and time for 35 minutes.  NATURAL release for at least 15 minutes.

4.  While the stew is cooking, prepare the mashed potatoes:
   
     Peel the potatoes and quarter them.
   
     Boil the potatoes in the water until fork tender, or if you have another instant pot, add the potatoes,  
     water, salt, garlic, rosemary, and thyme into the instant pot.  Cook on manual on high pressure for
     8 minutes.  Vent, drain the potatoes.

     Mash the potatoes using a potato masher or hand mixer.  Mix in the melted butter, sour cream,
     cream cheese, and additional salt and pepper if needed.

5.  Serve the stew over the mashed potatoes.

Lettuce Wraps

1 1/2 lb. ground beef

2 cloves garlic, minced

1 onion, diced

1/4 c. hoisin sauce

2 Tbs. soy sauce

1 Tbs. rice wine vinegar

1/2 tsp. ground ginger

1 (8 oz) can water chestnuts, drained and diced

1/2 tsp. salt

1/4 tsp. pepper

1 head butter lettuce

1.  Brown ground beef and onions, drain grease.

2.  Add the remaining ingredients (expect lettuce) and heat through (2-3 minutes).

3.  To serve, spoon the meat mixture into the lettuce leaf and eat taco style.

Beef Pot Roast

3-4 lb. beef roast (rump, chuck, 7-bone)
3 Tbs. olive oil
6 garlic cloves
1/4 c. minced onion
3 c. beef broth
2 Tbs. Worcestershire sauce
1 Tbs. boullion powder (or 3 cubes)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper

gravy:
2 c. beef broth plus 1 extra bouillon cube
1/4 c. flour

1.  Preheat oven to 425 degrees.
2.  Heat olive oil in large dutch oven pot.  Sear meat on all sides until lightly browned.
3.  Combine beef broth, Worcestershire, and all spices.  Pour over roast in pot.  Top roast with onions/garlic, pressing into seams if you can.
4.  Cover pan and place in oven.  Cook for 30 minutes.
5.  Reduce heat to 300 degrees and continue to cook for 4-5 hours.  Roast is ready when it is fall apart tender.  (You can also cook on 250 for 5-6 hours).
6.  Optional:  Add potatoes (quartered) and baby sliced carrots during last hour of cooking.
7.  Remove pan from oven and rest, covered for 20-30 minutes.
8.  Remove meat, potatoes, and carrots from pan.  Heat remaining juices over medium heat.
9.  Combine the gravy ingredients and whisk until flour is incorporated.
10.  Pour beef broth/flour mixture into drippings, whisking constantly, until thickened.  Add more beef broth if it is too thick.

Serve!

adapted from therecipecritic.com

Shepherd's Pie

4-5 russet potatoes, peeled and cut into pieces
1/2 tsp. salt
1/4 tsp. pepper
1/4-1/2 c. milk
1 egg
4 Tbs. butter

2 Tbs. butter
2 carrots peeled and chopped
1 onion, diced
1 1/2 lbs. ground beef
4 Tbs. tomato paste
1 tsp. minced garlic
1/2 tsp. ground thyme
4 Tbs. flour
2 1/2 c. chicken broth (I like to add 1 extra bouillon cube)
1 Tbs. Worcestershire sauce
1/2 c. peas

1.  Boil potatoes until fork tender, 10-15 minutes.  Drain and return to empty pan.  Add 4 Tbs. butter, salt, pepper.  Whisk milk and egg together.  Pour the milk/egg into potatoes while mashing.  Add more salt/pepper/milk if needed.

2.  While potatoes are cooking, heat cast iron skillet over medium heat.  Melt 2 Tbs. butter in skillet, then add carrots and onion.  Cook until softened, about 5 minutes.  Add ground beef and cook, breaking meat into small pieces.  Cook meat through.

3.  Stir in tomato paste, garlic, and thyme. Stir in flour and cook for 1 minute.  Add broth and Worcestershire sauce, stir and cook until mixture thickens slightly, 5-10 minutes.  Turn off heat, add peas, corn, and more salt/pepper if needed.

4.  Top meat mixture with mashed potatoes.

5.  Adjust oven rack closer to the broiler, I just raise it to the middle-top rack.  Broil on low until the potatoes are golden brown and crusty, 5-10 minutes.  Remove from oven and let cool 10 minutes before serving.  

Beef Pot Pie

crust for 1 pie- top and bottom (here's my recipe)
1 lb. cooked beef- steak/leftover roast is great, ground beef works too
4 Tbs. butter
1/4 c. onion, minced
1/2 c. carrots, diced
1 1/2 c. potatoes, diced
1/4 c. flour
2 c. beef broth
2 Tbs. tomato paste
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. ground thyme
1 tsp. Worcestershire sauce
1/2 c. peas
1/2 c. corn

1.  Melt butter in a large pan over medium high heat.  Add onion, carrots, and potatoes and cook about 7 minutes (they will still be a little crunchy, they will continue cooking in the oven.)

2.  Add the flour to the pan and still until combined, then add the beef broth stirring gently.  Cook for 2-3 minutes or until the mixture thickens slightly.

3.  Add tomato paste and spices.  Lower heat and simmer while you roll out the crust.

4.  Add cooked meat, peas, and corn to the veggie/broth mixture then pour into pie crust.  Top with other crust, seal the sides, and cut slits in the top of the crust to vent while baking.

5.  Bake at 400 degrees for 45-60 minutes, until crust is browned and middle is bubbly and raised.  If the crust is browning too quickly, loosely cover with aluminum foil.