I don't know about y'all but Tuesdays are busy days for me. It seems like I get through Monday with a backlog of stuff to do today and I find myself looking for an easy recipe or meal plan to cook for dinner without having to resort to something pre-prepared like pizza or chicken fingers or worse yet -- a deli meat sandwich...
So I've decided to may Tuesdays on the blog - Kitchen Tuesdays...you might find a recipe, tip or new idea for a meal plan -- who knows -- I'm just hoping to give you a little kitchen encouragement to make your day a little easier.
I recently hit a homerun with a new recipe for a "pot pie" but rather than using chicken, I opted to use lean ground beef. There may be others around that are similar to this one but this is my creation...Here's a picture --
Here's the recipe:
Homerun Hamburger Pot Pie -- Amy Drinkwater
1 package of lean ground beef
1 T. olive oil
1 small onion diced (or 1/2 medium) finely
1 smashed and finely diced garlic clove
1 package frozen mixed vegetables (I used the ones with green beans, carrots, peas and onion - but you can use whatever you like)
1 package fresh sliced mushrooms (chop them if you prefer smaller bites)
1 can Roasted Garlic Cream of Mushroom soup
1 T. Worcestershire Sauce
Salt, pepper, red pepper to taste
Grated parmesan to taste
1 sheet puff pastry thawed
Heat oven to 400 degrees F.
In a large skillet (I used cast iron), evenly distribute oil and then place beef and onion in together. Cook until beef is done and onion is tender on medium to medium high heat. Remove this mixture and drain excess fat. Leave some in the bottom though to cook your veggies. In same pan, now put your package of frozen veggies and fresh mushrooms. Saute' these until they are bright in color and beginning to get tender (about 5-7 minutes or so). At this point return your beef mixture to the pan and mix together -- add seasonings to taste. Once you've mixed the beef and veggies together, add the Worcestershire sauce and soup and then add about a half to 2/3 can of water to dilute this mixture a little bit. Let come to a simmer and heat through. While this is going on, spread the puff pastry out on to a lightly floured surface and slightly flatten with a rolling pin. Divide dough into 3 strips long enough to cover your pan one way. When your meat mixture is warmed through, place it in a lightly greased baking dish and sprinkle with parmesan cheese. Brush the edges of your pan with beaten egg and add puff pastry to the top, leaving just a little bit of space between the strips for steam to get through. (the egg will cause the pastry not to drip off the pan and really doesn't stick once it's done if you grease the pan lightly). If there are scraps of pastry left, make a design for the top (I made a flower and some leaves, but you could do stars, leaves, pretty much anything you want to...that pastry is just too good to waste!) Brush the top of your pastry with the remaining egg wash and discard any leftover.
Place this in your hot (400 degree) oven and lower the temperature to 350. Bake until the crust is puffy and golden brown. Serve with a fruit or congealed salad and you've got a healthy, simple and delicious meal that has been cooked in a pan and a baking dish! How easy is that!! :) This is good for leftovers too if placed in a 300 degree oven - just be sure to lay foil over the pastry to keep it from over-browning.
My husband says he likes this even better than pot pie made with chicken! Enjoy!! Let me know how you like it!
Verse of the Day: "Greater love has no man than this...than He would lay His life down for His friends." spoken by Jesus -- John 15:13.
Until tomorrow....be blessed not stressed! Amy
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