Category Archives: Beef

Shepherd Pie with Leftover Roast Beef

Alright so you made that roast beef, loads of mashed potatoes and now you have heaps of leftovers, right? I offer you a wonderful solution:Paula Deen’s Shepherd Pie with Leftover Roast Beef found over at I made a few changes…as I am known to do, so I have listed how I made it. My husband was thrilled that I even presented him with a lil serving of Ketchup to go with his portion. This Shepherd Pie reminded me of an Aussie Meat Pie which also begs for a good dollop of Ketchup.

This Shepherd Pie is different from all the ones I have seen; it uses mashed potatoes for the “crust” and has a biscuit topping! I don’t EVER purchase Bisquick Baking Mix but a few years ago I realized that someone MUST have posted home made versions of the stuff; I was right. I make up a batch of biscuit mix now and again and keep it in the fridge for when I am feeling particularly lazy and don’t want to make ’em from scratch.

I poured the goopy Biscuit dough on top of the meat filling as directed in the recipe but my son Ryan said next time I should scoop it on in mounds. I think he might be on to something with that suggestion.

Shepherd Pie with Leftover Roast Beef
Shepherd Pie with Leftover Roast Beef, Mashed Potato Crust and Biscuit Topping

1 Onion, chopped
3 cloves Garlic, minced
2 Tablespoons Olive Oil
1 1/2 pounds Leftover Roast Beef, cubed
3/4 cup Gravy (use leftover Gravy if you have it; if not, stir 1 Tablespoon Gravy Mix into 3/4 cup cold water, whisk until no lumps remain)
1 1/2 teaspoons Worcestershire Sauce
Salt and Pepper
3 cups Mashed Potatoes, leftover
1 cup Frozen Sweet Peas
1/2 cup diced Carrots
1 – 1 1/2 cups Milk
2 cups Biscuit Mix
4 Tablespoons Butter, melted

Preheat oven to 350F.
Lightly spray a 9x9inch square pan with vegetable oil spray.
Beef Layer:
In a large skillet over med-high heat sauté onion in olive oil.
Add minced garlic and continue sautéing for another couple of minutes.
Add beef, stir well.
Add gravy and heat to boiling; cook for 1 – 2 minutes, stirring constantly.
Remove from heat.
Add worcestershire sauce,  salt and pepper; set aside.
Layer mashed potatoes halfway up the sides of prepared baking dish.
Spread beef mixture over mashed potatoes.
Next, add frozen sweet peas and diced carrots.
Biscuit Topping:
Combine biscuit topping mix with enough milk to make a goopy dough.
Scoop biscuit dough and drop in mounds onto vegetable layer.
Brush with melted butter.
Bake in preheated 350F oven for 35 – 45 minutes or until top is golden brown.
Let stand a few minutes before serving.

Serve 4 – 6

Slow Cooker Beef Stew

With cooler temperatures prevailing it’s time to haul out the slow cooker for some comforting stews; and don’t forget to make yummy bread to go with it: Dinner Rolls,Biscuits, Dumplings or pick up some Multigrain Rolls from the grocery store on the way home from work.

slow cooker beef stew
Satisfying Slow Cooker Beef Stew

2 lb Stewing Beef cubes
4 Potatoes, peeled and cut into large chunks
3 Carrots, peeled and sliced
2 ribs Celery, chopped
1 large Onion, chopped
3 cloves Garlic, minced
1 1/2 cups Beef Broth
1 (5oz can) Tomato Paste
1 Bay Leaf
1 Tablespoon Worcestershire Sauce
1 cup frozen Peas
Salt and Pepper, to taste
2 Tablespoons Corn Starch or Flour

For ease of cleaning I like to spray the inside of the crock pot with vegetable oil spray.

Cut beef into 1″-cubes.
In 4.5-6litre Slow Cooker mix together beef, potatoes, carrots, celery, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce.
Cover and cook on LOW for 10 – 12 hours (or on HIGH for 5 to 6 hours) or until beef and vegetables are tender.
30 – 60 minutes before serving, add frozen peas, salt and pepper.
Increase heat to HIGH.
Whisk corn starch with a bit of water to make a paste; stir into stew.
Cover and cook for another 10 – 15 minutes.

Serves 4 – 6

Tater Tot Casserole

After a very long weekend of preparing fruit for the freezer, a toddler underfoot and 2 great big dogs demanding attention I had run out of energy but still needed to get dinner on the table to feed said Toddler. If left to my own devices?  A bowl of cereal would have been sufficient!
Alright, so Kid-Friendly food, requires no effort on my part and yet will satisfy the adults in the house? hmmm, I had seen Tater Tot Casserole on Pinterest, it came through my Facebook feed…might as well give it a go. I googled it and came up with a gazillion recipes! When inundated with responses like that I search out recipes from my Tried and True sites: Kraft (not that I use a lot of their product but I like their site’s format), Canadian Living, Taste of Home, Food Network. I went with the Kraft one as it was the top Hit; after reading some of the reviews I made a couple of little changes: added McCormicks Beef Stock cube and a layer of Fresh Spinach (to up the nutritional value!) and a handful of halved Grape Tomatoes for colour. Head on over to Kraft for the original version of Tater-Topped Casserole.
The verdict? Toddler didn’t like the taters!  Or the Spinach…to which Grandpa said that perhaps Benny needed to start watching Popeye to learn the value of Spinach! Hah! Grandpa thought it tasted like Hamburger Stroganoff and Ryan said it was a coronary waiting to happen and I wasn’t to make it again because it tasted so good he could have eaten the entire casserole on his own! It had ground beef in it so I didn’t have any…will have to give it another go using Yves Just Like Ground Round just so I personally can see what all the fuss is about.

Tater Tot Casserole
Everyone has to try Tater Tot Casserole at least once!

1 lb Ground Beef
2 Tablespoons Olive Oil
1/2 cup Onion, chopped
2 cloves Garlic, minced
6 large Mushrooms, sliced
1 McCormick’s Beef Stock cube, crumbled
1 (10 3/4 oz) can Cream of Mushroom Soup
1/2 cup Sour Cream
2 – 4 cups Fresh Spinach – 2 big handfuls of Fresh Spinach
1 cup shredded Cheddar Cheese
1/4 cup Parmesan Cheese

1 lb Frozen Tater Tots, or enough to cover casserole

Preheat oven to 375F.
Lightly spray 9″x13″ Pyrex casserole dish with vegetable oil spray.

In large skillet heat oil over medium-high heat and sautee onions for a few minutes.
Reduce heat to medium, stir in garlic and continue cooking for a few more minutes.
Add ground beef, breaking it up and browning evenly.
Add crumbled beef stock cube, mushroom soup and sour cream; stir and cook until heated through.
Pour into prepared baking dish.
Top beef mixture with a layer of fresh spinach followed by a layer of tater tots.
Bake in preheated oven for 30 minutes.
Remove from oven, top with shredded cheddar cheese and parmesan cheese; return to oven and continue baking for another 15 minutes.

Serves 6 – 8

Tater Tot Casserole with Roasted Cauliflower and Garden Salad
Tater Tot Casserole with Roasted Cauliflower and Garden Salad

Double Cheeseburger Ring

Oh my goodness! I clipped this recipe out of the Vancouver Sun a gazillion years ago and made it quite often when the kids were growing up, though minus the Mushroom Sauce. ( I have two kids who have a strong dislike for mushrooms…one, because the underside looks like gills! ) No worries there though because you can easily sub in another flavour of condensed soup: Cream of Celery, Broccoli Cheddar, Cream of Asparagus, Cream of Broccoli.
Don’t eat meat? No worries there either; sub in Yves Just Like Ground Round.
Don’t do Dairy? Sub in Soy Cheese, Salsa for the Cream of Mushroom Soup, add a few Tablespoons of Sliced Black Olives, a Tablespoon of Adobo Seasoning omit the Chopped Celery and sub in some Corn Niblets and you have yourself a Mexican Style Fiesta Ring! Too easy!

Now the original recipe called for the biscuit ring to be made from Bisquick mix….I think I bought that stuff once! I just use my resourceful Baking Powder Biscuit Recipe! Especially easy if you have a Kitchenaide Mixer! Throw everything into the mixer (by everything I mean all the powdery stuff) Mix on low to incorporate; add cubed, cold shortening or butter and turn on low again for about 2 minutes until mixture resembles coarse crumbs, then add milk (soy milk) and stir on low speed JUST until combined. Turn out onto floured surface and knead gently about 10 times and roll out dough. Easy peasy.

Oh, and you will see in the photo that I cheat and add Frozen French Fries right on the same baking sheet as the Cheeseburger Ring…just make a salad while this is baking and call dinner preparation Done!

Cheeseburger Ring - A nice twist for using Ground Beef
Cheeseburger Ring – A nice twist for using Ground Beef

Biscuit Dough using Baking Powder Biscuit Recipe or:
3 cups Bisquick Mix
1 cup Shredded Cheddar Cheese (Soy Cheddar)
3/4 cup Milk (Plain Almond or Soy Milk)
1/2 pound Ground Beef (1 package Yves Just Like Ground Round)
1/4 cup finely chopped Celery
1/4 cup diced Onion
2 Tablespoons each finely chopped Green and Red Pepper
1/4 teaspoon Salt
Pepper, to taste
3/4 cup shredded Cheddar Cheese (Soy Cheddar)
1/4 cup Cream of Mushroom Soup
Mushroom Sauce:
Remaining Mushroom Soup
1/2 cup Milk (Plain Soy or Almond Milk)
1/4 teaspoon Worcestershire Sauce (Omit if Vegan)
Salt and Pepper, to taste

Biscuit Dough:
Mix Bisquick and cheese together.
Gradually blend in milk, stirring with a fork to make a soft, slightly sticky dough.
Turn out onto a floured surface and knead gently 8 to 10 times.
Roll into a 14″x10″ rectangle.

In a large skillet, with a bit of olive oil, saute onions until soft.
Add chopped celery, finely chopped peppers and ground beef (Just Like Ground Round) breaking up meat with a wooden spoon.
Cook and stir frequently until evenly browned.
Stir in remaining ingredients and heat until cheese melts.

Turn oven on to preheat to 400F.
Line a baking sheet with Parchment paper or spray lightly with vegetable oil spray and dust lightly with cornmeal.

Carefully spread onto prepared dough.
Roll up like a jelly roll, starting from the longer side.
Shape into a ring.
Place on prepared baking sheet.
Slash with a sharp knife, 3/4 of the way through ring, at 1inch intervals.
Bake in 400F. oven for 15 – 18 minutes or until golden brown.
Serve hot with Mushroom Sauce.
Serves: 6

Mushroom Sauce:
Combine mushroom soup, 1/2 cup milk, salt and pepper, Worcestershire sauce in a small saucepan and heat through. Oh, I often add fresh Sliced Mushrooms to the sauce.

If Vegan, omit Mushroom Sauce altogether and serve with a Salsa and Avocado Slices.

Salisbury Steak

I definitely did not want to cook dinner tonight but since I already took LAST night off from cooking I HAD to get in the kitchen tonight! There was a pound of ground beef thawing in the fridge so at least I had a starting point…I hate it when you are racking your brain trying to suss out what to cook for dinner and you don’t even know where to begin so you start going through the entire contents of your fridge and pantry in your mind. For one, it usually gives you a huge headache.
Alright, so knew I had to cook that ground beef (by the way, I take zero pleasure in cooking poor ol’ Bessy ); I started thinking about the things my mother used to cook with ground beef besides Cabbage Rolls, Meatloaf and Spaghetti Sauce…I was about to search google for ideas when I remembered Salisbury Steak! Not sure why they call it “steak” but whatever.

Salisbury Steak
Salisbury Steak

1 package Onion Soup Mix
1 lb Ground Beef
1 slice Bread, crumbled
1 Egg
1/3 cup Milk
Salt and Pepper, to taste
1 small Onion, sliced

1/4 cup Ketchup
1 cup Water
1/2 teaspoon Dry Mustard Powder

In medium mixing bowl combine 2/3 of onion soup mix, ground beef, bread crumbs, egg, salt and pepper, and milk.
Form into 6 oval patties.
In large skillet over medium-high heat, brown both sides of patties, about 4 -6 minutes per side.
When you flip the patties over to the second side, add sliced onions; stir onions around occasionally while browning second side.
In measuring cup combine ketchup, water; whisk in flour, remaining onion soup mix and dry mustard powder.
Pour over patties in skillet and bring to a boil; reduce heat, cover and simmer for 20 minutes, stirring occasionally.

Serves 4 – 6