Recipes

Preheat oven to  400 degrees F.  Add butter and oil to a large skillet on medium heat.  Saute onions, carrots, mushrooms and garlic until tender for about 7 to 10 minutes.  Season with salt and pepper.  Once the vegetables have softened and start to brown a little, add the tomato paste and mix evenly.  Add the ground beef and cook until beef is no longer pink about 10 minutes.  Add the soy sauce and beef stock.  Season with salt and pepper to taste.  Cook and simmer for another 10 minutes. Mix in peas.  Transfer mixture to an oven-proof baking dish and spread evenly.  Place potato on top of ground beef mixture and spread out evenly.  Once the top surface has been covered, rake through with a  fork so that there are peaks that will brown nicely.  Place the dish into the preheated oven and cook until browned about 20 minutes.  Spoon out the shepherd’s pie and serve.

Mashed Potatoes

• 4 pounds Yukon gold potatoes, peeled, quartered
• 4 Tablespoons butter
• ¼ cup heavy cream
• 1 cup grated mature white cheddar or parmesan
• Salt and freshly ground black pepper

Fill a large saucepan with cold water and a tablespoon of salt.  Add potatoes to the water and bring to a boil.  Let potatoes cook until soft - about 20 minutes.  Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing.  Add butter and cream and begin to mash potatoes into a semi smooth consistency.  Once at desired texture add cheese and mix well.  Season with salt & pepper.

This recipe hails from the San Francisco Bay area, courtesy of The Foodie Chap.  It was the winner of the first Foodie Chap Celebrity Cook-Off, an event that raised five thousand dollars for Food Runners, a charitable organization that relays food to the needy in San Francisco.  To learn more about Foodie Chap, go to www.foodiechap.com. 

1. Cook pasta according to package directions; drain. Keep warm.
2. Meanwhile trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm. In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
3. Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired. Garnish with basil sprigs and bell pepper rings.

Courtesy of The Beef Council

1. Heat oil in stockpot over medium heat until hot. Press cumin evenly onto all surfaces of beef roast. Place roast in stockpot; brown evenly. Pour off drippings.
2. Season roast with salt and pepper; add salsa. Bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until roast is fork-tender.
3. Remove roast; keep warm. Skim fat from cooking liquid. Stir in beans and corn, if desired; bring to a boil. Reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is slightly thickened.
4. Carve roast into thin slices. Serve with bean mixture.

Courtesy of The Beef Council