World Famous Recipes

Mom’s Shepherd’s Pie
Categories: Meats, Entrees, Mom
Yield: 1 pie

Lamb, leftover, cubed
Onion, chopped
Bell pepper, chopped
1 T  Cornstarch, softened in
3/4 c  Water, cold
Rosemary
Parsley, fresh

Potatoes, mashed

Butter

In deep skillet, saute lamb trimmed of fat and cut into 1/2-inch cubes.
Add onion and pepper, saute.

Add not quite enough water to cover what’s in skillet.  Soften
cornstarch in cold water.  Add with seasonings and turn into casserole.

Top with about 1/2 inch of mashed potatoes; dot with butter.  (Might dust top
with paprika and/or Parmesan.)  Bake at 400 degrees F. till toasted, about 30
minutes.

Our favorite use for left over Boston Butt, Roast, Pork loin. Left over chicken deboned is good too

1 large sweet onion, diced

1 tablespoon vegetable oil

2 tablespoons all-purpose flour

1 1/2 cups thick barbecue sauce

1 1/2 cups beef broth

1 pound shredded Meat–your choice

Cheese Grits Crust Batter:

2 cups water

2 cups milk

1 cup quick-cooking grits

2 cups (8 ounces) shredded sharp Cheddar cheese

3/4 teaspoon salt

1/2 teaspoon seasoned pepper

2 large eggs, lightly beaten

Bring water and milk to boil in a large saucepan; add grits, and cook,

stirring often, 5 minutes or until thickened. Stir in cheese, salt, and pepper;

remove from heat.

Stir about one-fourth of grits mixture gradually into beaten eggs; add to

remaining grits mixture, stirring constantly.

Spoon hot grits mixture evenly over hot Barbecue Pot Pie mixture. Bake at

425° for 15 minutes.

Pie directions

Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or

until golden brown. Stir in flour, and cook, stirring constantly, 1 minute.

Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3

minutes or until mixture begins to thicken.

Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a

lightly greased 13- x 9-inch baking dish.

Spoon Cheese Grits Crust Batter evenly over hot barbecue mixture.

Bake at 425° for 20 to 25 minutes or until golden brown and set.

Pork Tenderloin Recipe
 

CHICKEN POT PIE WITH CORNBREAD CRUST

1/4 c. butter
1 c. chopped onion
1 c. sliced celery
2 c. sliced mushroom
3-6 tbsp. flour
1 1/4 c. chicken broth
1 c. milk
10 oz. pkg. frozen peas, thawed
1 tsp. salt
1/4 tsp. thyme
Water
1 c. sliced carrots
3 c. chopped cooked chicken
1 c. corn meal
1 c. all purpose flour
3 tsp. sugar
3 tsp. baking powder
1 tsp. salt
4 tbsp. butter
2/3 c. milk
1 egg

Preheat oven to 425 degrees. In a saucepan, melt butter; add onions and
celery. Cook 2 minutes, add mushrooms and cook 3 minutes. Add 2 tbsp. flour,
cook 1 minute. Slowly add milk and broth. Cook and stir until thickened. Add
a little more flour if necessary. Add peas and seasoning; set aside. In 1
cup of water, cook the carrots 5 minutes, drain. Pour carrots, chicken and
sauce into 12 x 8 inch baking dish. Crust: in a small bowl, combine dry
ingredients with a pastry knife. Cut in butter until mixture resembles
coarse crumbs. In a small bowl, combine milk and egg. Add dry ingredients.
Stir until well moistened. Spread over chicken mixture. Bake 20-25 minutes
or until bubbly.

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