Tag Archives: slow cooker

Crock Pot Shepard’s Pie

31 Oct

I originally made this Shepard’s Pie a few weeks ago when it was 80 degrees outside and sunny. I post this recipe now when there is snow on the ground and it’s barely in the 40s. Can someone say What.The.Hell.Happened?!?!!!?!

I admit, I’ve lived in New England all my life, and you’d think I would be used to this crazy weather by now, but you know what, I’M NOT. I’m not ready to miss what the ground looks like for the next 6 months. I’m not ready to have to carry 5 extra layers of clothing in order to stay warm while I’m waiting for the T for a half hour. I’m not ready to snuggle under my 80 covers on my bed.

Ok maybe I’m ok with that.

I really should have made this Crock Pot Shepard’s Pie this weekend, and not 4 weeks ago. Ah well. I do have a delicious pot roast happening right now in my Dutch Oven, so at least there is that. This recipe makes A LOT of Shepard’s Pie. Which is great if you need leftovers to last the week. Because it will. It might even last longer than that.

You know what I AM ready for? I’m ready for this cold to GTFO of here. This cold has been kicking my butt these past few weeks, which is the main reason why I haven’t posted….at all this week. I apologize. Guess that’s what happens when you are around a bunch of 4 and 5 years olds all day.

Crock Pot Shepard’s Pie
From Slow Cooker Revolution

 

Ingredients

  • 2 slices white sandwich bread, torn into quarters
  • 1/4 cup whole milk (I used skim)
  • 2lbs 85% ground beef
  • salt and pepper
  • 1/4 cup vegetable oil
  • 10oz white mushrooms, chopped
  • 2 onions, minced
  • 2 carrots, peeled and chopped
  • 3 tbsp tomato paste
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 1/3 cup all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1 tbsp soy sauce
  • 1 cup frozen peas
  • 3 cups mashed potatoes
Directions
  1. Mash bread and milk into a paste in a large bowl using fork. Mix with ground beef, 1/2 tsp salt and 1/2 tsp pepper and mix with hands.
  2. Heat 2 tbsp oil in 12″ skillet over medium-high heat. Add beef mixture and cook, breaking up any small pieces, until beef is no longer pink. Transfer to slow cooker
  3. Heat remaining 2 tbsp oil in skillet over medium-high heat. Add mushrooms, onions, carrots, tomato paste, garlic and thyme and cook until vegetables are soft, 8-10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, then transfer to slow cooker.
  4. Stir heavy cream and soy sauce into slow cooker. Cover and cook until beef is tender, about 6 hours on low.
  5. Let beef filling settle for 5 minutes, then remove fat from the surface. Stir in peas and season with salt and pepper.
  6. Ladle into a bowl and cover with hot mashed potatoes.

 

Pork Burritos & a Giveaway!!

25 May

Let’s see how astute you guys are today.

How many of you know how much I love burritos?

How many of you know how much I love Pork?

How many of you know how much I love America’s Test Kitchen?

How many of you know that this is my ONE HUNDREDTH post??????

How many of you know that it’s my birthday this week?!?!!!?!

How many of you are sick of me asking you questions?????

What is the whole POINT of this post??!?!

Besides me telling you about these awesome burritos (they were awesome) I have decided that I want to give you a present for my birthday.

You’ve seen me post a couple of recipes about my newest cookbook, Slow Cooker Revolution. I am seriously in love with this cookbook. I love my slow cooker, I use it all the time. I even have a smaller slow cooker that I use for dips mostly (and desserts!). What I like most about this cookbook is that it’s more than just throwing stuff in the slow cooker and letting it do it’s thing. While there are some recipes that throw everything into the slow cooker and it comes out great, there are other recipes that just fall flat. By doing a little extra grunt work before putting everything into the slow cooker, the flavor comes out 1000x more.

Well, the lovely people at America’s Test Kitchen are letting me giveaway a copy of Slow Cooker Revolution to one of my readers! Chock full of 200 recipes, from breakfast, lunch, dinner, dessert, sides, and everything in between, even if you don’t win this copy you need to buy this book if you love slow cooker’s like I do!

So, how do you enter to win? Simple. Just leave a comment telling me what’s your favorite way to use your slow cooker!

Want extra entries?????

1. Follow me (@kitchenmisfit) and America’s Test Kitchen (@TestKitchen) on Twitter and Tweet: I  just entered to win a copy of @TestKitchen Slow Cooker Revolution from @KitchenMisfit Enter here! http://wp.me/pVDUw-hn

2. Like Tales from a Kitchen Misfit & America’s Test Kitchen on Facebook and leave a separate comment.

Rules

1. Please make sure to include your email address so I know how to contact you! (I’m pretty sure you have to put your email address in order to comment, but just to make sure!

2. Please make sure to leave separate comments for each entry

3. Entries will be accepted until midnight of May 29th

4. Winner will be announced sometime on May 29th via random.org

Full Disclosure: Slow Cooker Revolution was purchased by myself. All opinions are my own and I was under no obligation to review the cookbook. I just really love America’s Test Kitchen 😉

And now, I know ya’ll are dying for this Pork Burrito recipe. So here ya go!

Pork Burritos

From America’s Test Kitchen

Pork Filling

  • 2 onions, minced
  • 1/4 cup chili powder
  • 3 tbsp vegetable oil
  • 6 garlic cloves, minced
  • 1 minced canned chipotle chili in adobo sauce
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 15oz can tomato sauce
  • 2 tsp sugar
  • 3lbs boneless pork butt roast, trimmed and halved
  • salt and pepper
  • 1 tbsp fresh lime juice
Microwave onions, chili powder, oil, garlic, chipotles, coriander and cumin in a bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir tomato sauce and sugar into slow cooker. Season pork with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until pork is tender, 9-11 hours on low or 5-7 hours on high.
Transfer pork to large bowl, let cool slightly, then shred into bite-sized pieces, discarding excess fat. Let remaining liquid settle for 5 minutes, then skim the fat off the top.
Toss shredded pork with 1 cup braising liquid. Stir in lime juice. Add more braising liquid if necessary.
To Make Pork Burrito:
  • 2-4 large whole wheat tortilla
  • 1 can black beans, drained and rinsed
  • 1 cup cooked white rice
  • juice of 1-2 limes
  • 1 cup chopped cilantro
  • 2 large tomatoes, seeded and chopped
  • 1 can green chilies
  • 2 avocados
  • 1-2 cups shredded cheese
Combine rice with half of chopped cilantro and half of lime juice and mix thoroughly. Warm beans in microwave 1-2 minutes. Combine tomatoes with remaining cilantro and lime juice and green chilies. Mash avocados and set aside.
To assemble burritos, first warm tortilla in microwave for 20 seconds. Then layer rice, beans, avocado, tomatoes, pork and cheese on top. Fold in the sides then roll the burrito. Cover in foil. To eat, unwrap the burrito from the foil. Eat!
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