Compiled Recipe – Easy Shepherd’s Pie

Easy Shepherd’s Pie

* 3 large potatoes (about 700 grams)
* 8 tbsp. butter, divided
* 1 onion, chopped
* 700 grams ground beef, use lean ground beef
* salt (to taste)
* pepper (to taste)
* 1 tsp. Worcestershire sauce
* ½ cup beef stock or water
* 1 cup spaghetti sauce (store bought meat sauce)
* 1 ½ cup frozen mixed vegetables (chopped carrots, corn, peas)

1) Peel and quarter potatoes and boil in salted water until tender, about 20 minutes.

2) Meanwhile, melt 4 tablespoons butter (half a stick) in a large frying pan over medium heat. Sauté onions in butter until tender.

3) Add ground beef and sauté until no longer pink. Season with salt and pepper. Add Worcestershire sauce, beef stock and spaghetti sauce; cook, uncovered, over low heat for 10 minutes. Add frozen vegetables and mix well.

4) Mash potatoes in a bowl with remaining butter; season to taste.

5) Place beef and vegetable mixture in a baking dish or individual ramekins. Distribute mashed potatoes on top. Use a fork to add some texture to the potatoes; the peaks will brown nicely.

6) Cook in a 400◦F oven until bubbling and brown, about 30 minutes. Broil for a few more minutes to brown tops, if necessary.




Compiled Recipe – Ratatouille Topped Shepherd’s Pie

Ratatouille-Topped Shepherd’s Pie

* 3 tbsp. oil, divided
* 1 medium red onion, peeled, sliced
* 3 cloves garlic, peeled, chopped
* ¼ kilo ground beef
* 1 (400 gram) can lentils, drained
* 1 cup green beans, chopped
* 1 cup sweet kernel corn
* 1 small carrot, chopped
* 2 ½ tbsp. cream of mushroom soup
* 1 medium zucchini, sliced thinly
* 2 tomatoes, sliced thinly
* ½ cup parmesan cheese, grated
* salt (to taste)
* ground black pepper (to taste)

1) Pre-heat oven to 400◦F.

2) Heat about 1 tablespoon oil in a wok over medium heat. Add and sauté onion then garlic until both are fragrant and softened. Add ground beef. Sear the beef before crumbling and sear again until cooked through.

3) Stir in lentils, beans, corn and carrots. Sprinkle in soup powder and stir to combine with the beef. Add ¼ cup water, stir it well and cook until the sauce has thickened. Transfer to 2 round baking dishes. Set aside.

4) Toss zucchini and tomato slices and cheese with remaining oil. Season with salt and ground black pepper. Top each baking dish with veggie slices and bake until tops of veggies are softened, about 20 minutes. Serve while hot.


Compiled Recipe – Thai Beef Skewers

Thai Beef Skewers

* ¼ cup olive oil
* 500 grams ground beef
* 3 tbsp white onions, chopped
* 1 tbsp parsley, chopped
* ½ tsp ground cayenne pepper
* ½ tsp ground cinnamon
* 1 tsp ground paprika
* ¼ tsp ground ginger
* ¼ tsp ground turmeric
* ½ tsp ground cumin
* ½ tsp ground coriander
* salt (to taste)
* ground black pepper (to taste)
* 1 cup red onions, quartered
* 1 ½  cup tomatoes, quartered
* 1 cup red bell peppers, sliced
* 1/3 cup red onions, sliced
* 2 tsp parsley, chopped
* 3 tbsp olive oil
*2 tbsp lemon juice

1) Pre-heat oven to 350◦F. Switch to broiler option if available, or place rack on the topmost rung. Grease a baking sheet with oil.

2) Combine beef, onions, parsley and spices in a bowl; mix well. Season with salt and pepper. Allow to rest for 10 minutes.

3) Thread an onion quarter onto each metal skewer or thick barbecue stick. Take about ½ cup portions of the beef mixture and shape into logs. Skewer logs with barbecue sticks and re-shape. Thread a tomato quarter on each end.

4) Place beef skewers on baking sheet then brush with oil. Broil in the pre-heated oven for 6 to 8 minutes or until cooked. (Alternatively, you can grill the skewers on a grill pan or a charcoal grill.)

5) Make the tomato and bell pepper salad: Toss all ingredients together. Set aside.

6) Garnish skewers with parsley, if desired. Serve tomato and bell pepper on the side.


Compiled Recipe – Taco Lumpia

Taco Lumpia

* 250 grams ground beef
* 1 medium white onion, minced
* 3 cloves garlic, minced
* 2 tbsp chopped fresh parsley
* 1 cup cabbage, shredded
* 3 tbsp taco seasoning (use McCormick)
* egg white, from 1 egg
* 16 pieces lumpia wrappers (6×6-inch wrappers)
* 100 grams quick melting cheese, sliced into ½-inch thick sticks
* vegetable oil
* ½ cup store bought salsa
* hot sauce (to serve)
* sour cream (to serve)

1) Combine beef, onions, parsley, cabbage, taco seasoning and egg white; mix well.

2) Lay a lumpia wrapper on a flat surface. Place 1 tablespoon beef mixture on the center then top with a cheese stick. Fold bottom and sides of the wrapper then roll tightly. Dab edges with water to seal. Repeat  with the rest of the beef mixture.

3) Heat oil in a large pot over medium heat. Fry lumpia in batches until golden brown, about 6 to 8 minutes. Drain on a wire rack. Let cool for at least 2 minutes. Serve warm with salsa, hot sauce and sour cream.



Compiled Recipe – Beef and Portobello Burgers

Beef And Portobello Burgers

* 250 grams ground beef
* ½ cup white onions, finely chopped
* ½ tsp Worcestershire sauce
* ½ cup fresh parsley, chopped
* 2 tsp salt, divided
* 1 tsp ground black pepper, divided
* 1 large egg, beaten slightly
* 2 tbsp balsamic vinegar
* 2 tbsp raspberry jam
* 3 tbsp olive oil
* 4 portobello mushrooms
* vegetable oil
* 4 hamburger buns
* 2 tbsp butter, softened
* 4 lettuce leaves
* 4 slices cheddar cheese
* 1 salad tomato, cut into rounds
* 1 medium red onion, cut into rings

1) Combine beef, onions, Worcestershire sauce, parsley,  1 teaspoon salt, ½ teaspoon pepper and egg in a bowl. Mix until combined. Cover and chill until ready to use.

2) In another bowl, whisk together balsamic vinegar, jam, remaining salt and pepper and olive oil. Brush mixture on mushrooms. Set aside.

3) Pre-heat a charcoal grill.

4) Divide beef mixture into 4 and form into patties. Heat vegetable oil in a non-stick pan over high heat. Sear patties for 2 minutes per side (this will help retain their shape). Transfer to the grill and cook to preferred doneness, about 5 to 6 minutes per side for medium doneness.

5) Grill mushrooms until slightly charred, about 3 to 4 minutes per side.

6) Brush insides of buns with butter. Fill with lettuce, burger patties, cheese, tomatoes, mushrooms and onion rings. Serve immediately.



Compiled Recipe – Cheesy Beef Rice Topping

Cheesy Beef Rice Topping

* 1 ½ cup rice, dinorado
* 3 cups beef broth
* 1 medium red onion
* 2 cloves garlic, minced
* 1 tomato , chopped
* 1 tbsp oil
* ¼ kilo ground beef
* salt (to taste)
* 2 tbsp butter
* 1 (400 gram) can whole kernel corn
* 1 tbsp flour
* 1 ¼ cup milk
* ½ cup cheese, grated
* 1/8 tsp nutmeg, ground, or to taste

1) Rinse dinorado rice. Place in rice cooker with beef broth and let cook. Sweat 1 medium red onion, garlic cloves and tomato in oil in a large sauté pan over medium heat while rice cooks. Sauté ground beef until brown. Season with salt and pepper to taste. Set aside. Discard fat.

2) Melt butter in the same pan. Add whole kernel sweet corn and sauté until browned. Add flour; stir. Stir in milk ; cook until thickened. Stir in cheese and ground nutmeg or to taste. Season to taste. To serve, fill bowl with rice, cover with corn sauce and top with cooked beef.


Compiled Recipe – Burger Steak with Gravy

Burger Steak With Gravy

* 500 grams ground beef
* ½  medium white onion, chopped
* 1 large egg
* 2 tbsp fresh milk
* 3 tbsp soy sauce
* 2 tsp brown sugar
* ½ tsp salt
* 1 tsp ground black pepper
* 1 tbsp vegetable oil
* 1 tbsp butter
* ½ medium white onion, chopped
* 125 grams fresh white button mushrooms, sliced
* 1 (411 gram) can beef broth, about 1 ¾ cups
* 1 tbsp soy sauce
* 3 tbsp whole milk
* 1 tbsp cornstarch, dissolved in 1 tablespoon water
* salt (to taste)
* ground black pepper (to taste)
* vegetable oil (for frying)
* 4 cups white rice, cooked
* 4 eggs, cooked sunny side up (to serve)

1) Make the burgers: Combine all the ingredients in a bowl. Cover and refrigerate for 30 minutes or until ready to cook.

2) Make the mushroom gravy: Heat oil and melt butter in a saucepan over medium heat. Add onions and sauté until lightly browned. Add mushrooms and cook for 1 minute. Add broth, soy sauce and milk. Bring to a boil then lower heat and simmer for 2 to 3 minutes. Add cornstarch mixture and simmer until slightly thick, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Set aside and keep warm.

3) Heat oil in a frying pan over medium heat. Divide burger mixture into 4 portions and form into oval patties. Pan-fry until cooked and brown, about 3 to 4 minutes per side. Drain on paper towels.

4) Place 1 cup rice each on 4 plates. Top with burger patties, mushroom gravy and sunny side up eggs. Serve hot.



Compiled Recipe – Chili Corn Carne

Chili Corn Carne

* 300 grams dried red kidney beans, soaked overnight or canned red kidney beans
* 3 tbsp olive oil, divided
* 2 cloves garlic, minced
* 1 medium white onion, chopped finely
* 2 large stalks celery, chopped finely
* 1 medium carrot, chopped finely
* 1 kilo ground beef
* salt and ground black pepper (to taste)
* 1 tbsp ground cumin
* 2 tsp chili powder
* 2 tsp Spanish paprika
* 1 tsp sugar
* 250 grams tomato sauce
* grated cheddar cheese, sour cream, nacho chips, shredded romaine lettuce, chopped white onions (to serve)

1) Boil soaked dried beans in salted water until soft, about 2 hours or until tender. (Note: Alternatively, you can cook the beans in a pressure cooker for 45 minutes.) Drain and set aside. (Skip the step if using canned beans.)

2) Heat 1 tablespoon in a large pot. Sauté garlic until fragrant and light brown. Add onions; cook until translucent, about 1 minute. Add celery and carrots; cook until tender, about 1 minute. Set vegetables aside.

3) In the same pot, heat the rest of the oil over high heat. Add beef; cook until brown. Season with salt and pepper.

4) Return the vegetables to the pot and mix until well incorporated. Season with cumin, chili powder, paprika, sugar , salt and pepper. Add 1/3 cup water, stir and simmer for 1 hour. If the beef is too dry, keep adding water once in a while until desired consistency is achieved.

5) Add tomato sauce and cooked beans. Simmer for 1 ½ hour. Taste then adjust seasoning.

6) Top chili con carne with cheese and drizzle with sour cream. Serve with nacho chips, lettuce and onions.


Compiled Recipe – Beef Chili With Pumpkin

Beef Chili with Pumpkin

* 5 slices bacon, chopped
* 2 cups pumpkin, cubed into small pieces
* 1 large red onion, peeled, chopped
* 3 cloves garlic, peeled, minced
* ½ kilo ground beef
* 1 beef cube
* 1 tsp ground cumin
* 1 tsp chili powder
* 1 cup kidney beans, drained, rinsed
* 1 can pork and beans, around 230 grams
* 1 can sweet kernel corn
* cheese, grated (to serve)
* salt (to taste)
* ground black pepper (to taste)

1) Cook bacon in a medium pot until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.

2) Sauté pumpkin in the bacon oil until softened. Transfer to a plate and mash thoroughly. Set aside.

3) Sweat onion and garlic in the same pot before adding the beef in the remaining oil. Sauté beef in the remaining oil. Add beef bouillon cube and mashed pumpkin. Mash pumpkin into the beef mix, then season with cumin and chili powder.

4) Stir in beans and corn. Season with salt and ground black pepper to taste. Serve topped with grated cheese.


Compiled Recipe – Mexican Taco Rice

Mexican Taco Rice

* 2 tbsp canola oil
* 1 medium red onion, peeled , sliced
* 2 cloves garlic, peeled, chopped
* 3 tomatoes, chopped
* ½ kilo ground beef
* 1 pack taco seasoning (around 40 grams)
* 1 tsp Spanish paprika
* 1 pack black beans (around 100 grams), rinsed drained
* 1 can red kidney beans (around 400 grams), drained
* 1 can sweet kernel corn (around 425 grams), drained
* ½ cup water
*  3 cups day old rice
* 1 small head iceberg lettuce, shredded
* 1 quick melt cheese, grated
* salt (to taste)
* ground black pepper (to taste)

1) In a large saute pan over medium heat, Saute onion , then garlic and finally, tomatoes until softened.

2) Add ground beef. Let brown before stirring. Once cooked through, remove excess fat from the pan. Stir in taco seasoning and paprika and season to taste.

3) Add both beans and corn. Pour in water. Let simmer until almost dry. Toss in rice. Stir in cheese and lettuce before serving.