Ingredients

• 1 tbsp vegetable oil
• 1 large onion peeled and chopped
• 1 large carrot peeled and chopped
• 1 parsnip peeled and chopped
• Mushroom chopped
• 1 pound ground lamb
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp rosemary
• 1 tbsp chopped parsley
• 1 cup frozen peas
• 2 pounds russet potatoes peeled and cut into chunks
• 6 tbsp unsalted butter
• 1/2 cup milk
• Kosher salt

Instructions

Preheat oven to 375F

In a large pan heat oil medium-high heat.

Add onion, carrot, parsnip, and meat.  Cook until browned 8-10 min

Drain the fat and add the broth, tomato paste and herbs.  Simmer 10 min and add the peas.

Pour the mixture into a 1 ½ quart baking dish, set aside

Boil potatoes 20 min until tender.  Mash the potatoes with butter, milk and salt

Spread them over the meat mixture.  Crosshatch the top with a fork.

Bake until golden 30 to 35 min

Meatballs for Spaghetti

Ingredients

Instructions

Combine in bowl:

¼ lb very lean ground beef

1 beaten egg

1/3 cut oatmeal

1/3 cup red wine

2 cloves copped garlic

1 tsp oregano

1 small onion chopped

Form into 12 meatballs

Put in baking dish

Bake for 40 min at 350F

Quick Cornish Pasties for 2

Ingredients

• 1 store-bought refrigerated pie crust
• ¼ cup milk
• ¾ cup left over pot roast diced
• 2/3 cup diced raw potato, onion, mushroom
• 8 chopped olives
• 1 tbsp Worcester sauce
• 1 tbsp red wine
• 1 tbsp olive oil
• salt, oregano

Instructions

Mix all ingredients except pie crust and milk in a bowl.  Marinate in refrigerator.

Remove pie crust from refrigerator and let warm to room temp 15 min

Preheat oven to 450F

Oil a baking sheet

Roll out pie crust to make ti a little larger and thinner

Cut pie crust in quarters

Put ¼ of meat mixture in center of each quarter

Fold up edges and seal, moistening edges with milk using fingers

Place on baking sheet

Bake for 10 min at 450F

Turn oven to 350F and bake another 25-35 min until golden brown

Pot Roast

Ingredients

Instructions

Best with round  or rump.  Can use brisket, chuck or shoulder

Salt and flour beef

Brown in oil on all sides

Add 1-2 onions, garlic, bay leaf, celery stalk

Add one cup liquid (wine or beef broth)

Cover and simmer for one hour

Turn meat

Add vegetables: carrot, potato, parsnip

Simmer another hour

Total 25-30  min per pound

Beef Short Ribs

Ingredients

• 1 lb short ribs

Instructions

Dredge salted ribs in flour

Heat 1 tbsp oil and 1 tbsp butter in dutch oven and brown ribs 5 min per side

Remove ribs

Add one sliced onion and clove garlic for 5 min

Add ribs and one can beer. Stir scraping bottom

Add 8 oz beef stock. Cover and simmer for 2 hours.