This is the quintessential meat and potatoes recipe!
Meat + Potatoes + a little bit of veggies = Deliciousness. Shepherd’s Pie The Luck of the Irish is always on your side!
For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 egg yolk
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 cloves garlic, minced
1 1/2 pound of ground beef
Pinch of salt and pepper
2 tablespoon of flour
1 cup chicken broth
1 teaspoon Worcestershire sauce
1/2 cup of fresh corn
1/2 cup of fresh peas
1/2 cup of fresh carrots, sliced
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat oven to 400 degrees
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
In this recipe I used a cast iron skillet, made it easy to cook the meat and veggies and then right into the oven with the potatoes on top!
These energy bites taste like a Pina Colada on a Beach Somewhere! They are super easy to just pop in your mouth throughout the day or during a long road trip somewhere. Without ever cheating on your diet!!
1 cup toasted coconut (divided)
¾ cup coarsely chopped macadamia nuts
½ cup dried pineapple
2 Tbsp water
1 serving vanilla protein powder (I used arbonne in this recipe)
2 tsp vanilla
2 Tbsp honey (or agave)
Combine ¾ cup of coconut and macadamia nuts into a medium bowl.
Combine the dried pineapple and water into a small microwave safe bowl and heat for 20 seconds. Remove and allow to cool enough to handle.
Add the reconstituted pineapple to a food processor and pulse into a paste.
Add the pineapple paste to the coconut and macadamia nuts along with the protein powder, vanilla and honey.
Mix to combine. The consistency should be sticky and form a ball.
Roll 1 inch balls of this mixture and then coat with the remaining ¼ cup of coconut. Place in the refrigerator to set for a few minutes. Store in an air tight container in the refrigerator for up to a week.
Makes approximately 12 – 15 bites
Can be stored in an air-tight container for up to a week.
Has anyone ever tried fish from a can?? This will be the first time in my life. . . .
Not a fan of Tuna in a can, But for lunch today, I just really wanted a crab cake. Um, so how did we get here??
Well – we are here, because I’m currently not spending my stay-cation in Ocean City, Maryland and have Blue Crab on demand. So I looked for the next best thing at the grocery store today…….Salmon in a can?? Bumble Bee Skinless & Boneless Pink Salmon – for the win??.
Can’t be that bad, right??
So I picked up a couple cans of them and ran with the idea…… So below is my take on a ‘salmon cake’ or ‘salmon burger’…..
It wasn’t bad, no ‘fish’ smell. I’ll keep this recipe in my back pocket……
12–14 ounces cooked salmon
1 cup of breadcrumbs
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup chopped fresh parsley
a squeeze of lemon juice
olive oil for pan-frying
Flake the salmon apart. Mix all ingredients together and form into 4 large patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt. Serve Hot, I opted for coleslaw as a side (which I just picked up from the grocery store).
These chocolate-covered chickpea protein balls taste just like cookie dough, but are packed full of protein! They are perfect for a sweet, savory snack on-the-go!
When I was younger I was never allowed to eat the raw cookie dough, but I found a perfect solution!!!
15 oz can of chickpeas, drained and rinsed
1/3 cup of vanilla protein powder
1/4 cup of peanut butter
2 tablespoon of maple syrup
1/2 teaspoon of vanilla
1/4 teaspoon of salt
1/4 teaspoon of cinnamon
2 tablespoons of coconut oil, melted
2 tablespoon of cocoa powder
Line a baking sheet with wax paper or foil.
In the bowl of a food processor, add chickpeas, protein powder, almond butter, 2 tablespoons maple syrup or 6-8 drops stevia, applesauce, vanilla, salt, and cinnamon. Pulse to combine until all ingredients are mixed together and smooth; stop to scrap the sides if needed. It should be like a soft dough texture.
Roll the dough into 15 balls. Place each ball onto the wax paper. Place the baking sheet in the fridge.
In a small bowl, add melted oil. Slowly stir in the cocoa powder until there are no lumps. Add 1/2 tablespoon maple syrup or 2-3 drops of stevia and a pinch of salt; stir to combine.
Drizzle the chocolate over the balls. Let them cool in the fridge, or enjoy as is.
Store these in an airtight container in the fridge or freezer.
The po-boy is Louisiana’s take on the sub. Typically it’s served on a flaky, crunchy bread, but it’s known for the hearty seafood fillings.
For this recipe we made ours with salmon filets, baked in the oven with southern spices. And we’re serving the sandwiches “dressed,” or paired with crispy spring mix, creamy, zesty remoulade sauce and carrots.
2 skinless salmon filets
2 sesame seeds sub rolls
1 bunch of parsley
2 tablespoons of dijon mustard
1/3 cup of mayonnaise
1/4 cup of sweet pickle relish
Bundle of Spring Mix Lettuce
Handful of shredded carrots
Po’Boy Spice Blend; enough to cover both pieces of salmon
If Cauliflower can somehow become Pizza. . . . than you my friend can DO Anything!
1 head of cauliflower, stalk removed **
1/2 cup of shredded mozzarella
1/4 cup of Parmesan
1/2 teaspoon dried oregano
1/2 teaspoon of kosher salt
1/4 teaspoon of garlic powder
2 eggs, beaten
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
**Break up the cauliflower into small pieces and pulse in a food processor until very fine. Place in a microwave-able bowl for 6-8 minutes. Once done, place in a bowl with a cheese cloth and drain well.
Once cool; combine the cauliflower, mozzarella, parmesan, oregano, salt, garlic powder and eggs.
Transfer to baking sheet and spread into a circle, resembling a pizza.
Bake for 20 minutes.
Add desired toppings and bake for an additional 12-15 minutes.
**you can also buy cauliflower rice, which has already been through a food processor; so you can skip that step and go directly to microwaving the rice to get out the water which will cause a soggy crust.**
Add whatever your favorite pizza toppings are, in the post we used left over shrimp for a shrimp scampi pizza and a meat lovers.