Friday, April 6, 2007

Pot Roast (a la me)

[I promised a friend that I'd add this "recipe" to this collection so that he knows how to do it in the future.]

1 pound frozen piece of boneless roast-type beef
1 small onion, sliced, rings not separated
1 pound baby carrots (or big carrots chopped)
2 pound new potatoes (or big potatoes, cubed)
2 cups beef broth (or 1 can cream of mushroom soup, or 1 can cream of anything you like soup)

Line bottom of crock pot with onion rings. Top with a layer of potatoes. Add frozen beef. Surround beef with remainder of potatoes and carrots. Pour beef broth over everything. Put top on crock pot. Cook on HIGH for approximately 6 hours (more or less, depending on if you used more or less beef) or LOW for approximately 12 hours.

Shepherd's Pie (a la my mom)

[This is (sort of) how my mother has been making Shepherd's Pie since I was a little kid. The basic recipe is still there, I just sort of tweaked it a bit.]

1 pound ground beef
1 pound frozen mixed veggies (we prefer a carrot/green pea/corn/lima bean mix)
1/2 cup water (approximately)
1 tsp minced garlic
4 - 6 servings mashed potatoes
grated cheddar cheese (enough to cover)

Brown ground beef; drain. Return to pan. Add mixed vegetables and garlic. Stir to mix. Add enough water to keep from sticking to pan. Cover and cook on medium heat until vegetables are done to liking. Transfer beef/vegetable mixture to a baking dish. Top with mashed potatoes (cover completely). Top with grated cheddar cheese. Put in oven with low heat until cheese melts.