Shepherd’s Garden Fresh Pie

This dish is a family favorite at our house!  It’s good year round with canned green beans, but fresh from the garden ingredients make it an extra special treat.  Adjust the amount of ingredients and spice to your family’s tastes and feel free to throw in extra veggies like peas or chopped tomatoes.

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Shepherd's Garden Fresh Pie

Ingredients

  • 2 Tbs Olive Oil
  • 1 small Yellow Onion Diced
  • 3 cloves Garlic Minced
  • 1 lb Ground Beef
  • 2 cups Green Beans Ends snipped, cut to about 1 inch pieces. Blanch in boiling water for a few minutes if you don't want them a little firm in the finished dish.
  • 2-3 Carrots Peeled and chopped
  • 16 oz Tomato Sauce
  • 2 Tbs Tomato Paste
  • 4 cups Mashed Potatoes From scratch or from the box (no judgement)
  • 1 cup Shredded Cheese Cheddar or Colby Jack
  • 3 oz Crispy Fried Onions Or however many are left in the can after you eat a few while cooking...

Instructions

  1. Heat olive oil in large pot or pan with onion and garlic over medium-high heat for a few minutes.

  2. Add ground beef and stir until browned.  Drain if needed.

  3. To same pot, add green beans, carrots, tomato sauce, tomato paste, salt & pepper and stir to combine.

  4. Top with mashed potatoes and bake at 350 degrees for 30 minutes.

  5. Top with shredded cheese and crispy fried onions and bake another 5 minutes, or until cheese is melted.  Enjoy!

My Main Lo Mein

Try different proteins like steak or tofu and mix and match different veggies to personalize this yummy lo mein. Stock Concentrate is what all the cool kids are using instead of bouillon cubes. Hoisin sauce helps to create a thick, sweet, and salty sauce. If you don’t have hoisin sauce on hand, here’s a link to make your own: Hoisin Sauce

 

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My Main Lo Mein

Ingredients

  • 1 Tbs vegetable oil
  • 12 oz chicken breast or tenders sliced into strips
  • 4 oz carrot shredded
  • 6 oz green beans ends trimmed, cut into 1 inch pieces
  • 4 oz button mushrooms remove stems and slice
  • 1 Tbs soy sauce
  • 1 Tbs stock concentrate veggie
  • 1 Tbs hoisin sauce
  • 2 tsp sugar
  • 1/4 cup water
  • 1 Tbs ginger fresh and grated
  • 2 scallions thinly slice and separate greens and whites
  • 2 cloves garlic minced
  • 8 oz udon noodles room temp

Instructions

  1. Heat a little oil in a large pan over medium-high heat.  Add chicken to pan and season with salt and pepper.  Cook until heated through (about 2 minutes per side).  Remove from pan and set aside.

  2. Heat a little more oil in the same pan and add carrots, green beans, and mushrooms.  Toss and cook about 6 minutes.

  3. While that is cooking, mix the following in a small bowl: soy sauce, stock concentrate, hoisin sauce, sugar, and water.

  4. Add chicken, ginger, scallion whites, and garlic to pan with veggies.  Cook for another 2 minutes.

  5. Lower heat to medium and add sauce.  Cook 2 minutes then add noodles and cook for another 4 minutes.  Add a little salt and pepper.  Garnish with a few scallion greens and enjoy!

Creamy Coleslaw

I like to use 3 parts green to 1 part purple cabbage, but you can mix it up as you please.  Celery salt is my mom’s secret cooking weapon.  She sneaks it into just about everything.

 

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Creamy Coleslaw

Ingredients

  • ½ cup mayonnaise
  • 1 Tbs vinegar
  • 1 Tbs sugar
  • 1 tsp celery salt
  • 4 cups cabbage shredded
  • 1 cup carrots shredded
  • 1/4 cup green onion thinly sliced

Instructions

  1. In large bowl, stir together: mayo, vinegar, sugar, and celery salt.  Taste and adjust flavor, as needed.

  2. Add cabbage, carrots, and green onion.  Toss until coated.

  3. Cover and refrigerate at least 4 hours. Enjoy!