Todd's Shepherds Pie

 2 lbs Ground Beef

1 small Onion (diced)

1 C Ketchup 

2 Cans Cream of Chicken Soup

1/4 C BBQ sauce

1-2 TBsp Mustard

Thinly sliced carrots

Mixed Vegetables (I use frozen) 

Mashed Potatoes to cover the top

Shredded cheese

Prepare mashed potatoes however you want them. Set aside. (I make them in the instant pot, quick and easy) 

Brown ground beef with diced onion, drain. Add ketchup, soup, bbq sauce, mustard, carrots, and veggies. Spread ground beef mixture along the bottom of a 9x13 baking dish, then ‘ice’ with mashed potatoes. Sprinkle shredded cheese on top. Cover with tinfoil and bake at 350 for 45 minutes, then take foil off and bake for another 15-20 minutes until cheese is bubbly and golden. If you can, let it ‘set’ for 5 minutes. 

Easy Potato Wedges

Potatoes sliced the 'fat' way (make circles)
Cheese
Bacon Bits
Green Onion

Place the circles on a lightly greased cookie sheet (or aluminum foil placed on a cookie sheet to save on clean up) cover with grated cheese, top with bacon bits and chopped green onion. Enjoy!

Kashina's Tater Tot Casserole

I don't call it 'Kashina's' because I necessarily love the dish, more because it is a mess of things I threw together when I couldn't find the original recipe three weeks after deciding I was going to make it. Todd really liked it though.

Tater Tots (I didn't measure, just enough to cover the bottom of the dish twice)
1 lbs Ground Beef
1/2 C Onion, diced
1 Can Corn
1 Can Cream of Mushroom Soup (I am sure you could use any cream soup)
3/4 C Milk

Cheese to sprinkle on top

Preheat oven via instructions for tater tots, mine was 400 degrees. Brown hamburger with onion, drain. Drain corn and add to hamburger, add can of soup then add milk. (I actually just filled the can to 3/4 full). Stir together on low heat until milk is fully incorporated and mixture is warm to hot. Place a layer of tater tots in a 9x9 or 9x13 baking dish (you will have extra meat if you use a 9x9) then place a layer of meat mixture, then top with another layer of tots. Place in oven, uncovered for 22-24 minutes. Take out of oven cover with as much or as little cheese as you like, place it back in until cheese is melted and bubbly. Around 10 minutes. Enjoy. Kind of a fast food approach to a shepherds pie. You could probably add a layer of tender carrots in there to make it more Shepherd pie-ish.

Loaded Potato and BBQ Chicken Casserole

2 lbs boneless chicken breasts cubed (1")
6-8 medium potatoes, cubed 1/2 "

1/3 C olive oil
1 1/2 tsp salt
1/2 Tbsp black pepper
1/2  Tbsp paprika
2 Tbsp brown sugar
6 Tbsp favorite bbq sauce

Topping:
2 C fiesta blend cheese
1 C crumbled bacon
1 C diced green onion

TRADITIONAL METHOD
Preheat oven to 500 degrees. Spray a 9x13 baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, brown sugar, and bbq sauce. Add the cubed potatoes and stir to coat. Using a slotted spoon take out potatoes and put them in baking dish. Save the rest of the sauce. Bake potatoes for 40-45 minutes stirring often/ 10-15 minutes, until cooked and crispy and browned. While the potatoes are cooking add the cubed chicken to the left over sauce mixture and coat thoroughly, in a seperate bowl mix cheese bacon and green onion. Once the potatoes are cooked reduced heat to 400, add a chicken layer and then spread the cheese, bacon and green onion mixture over the chicken. Cook for 15 minutes until chicken is cooked and cheese is nice and bubbly.

KASHINA's METHOD/ SUGGESTIONS

I found that the heat was too high for the potatoes and the chicken wasn't cooked after 15 minutes.
Cook potatoes at 400, or at the most 450 degrees.
Cook the chicken for 10 minutes before putting on the cheese and bacon mixture, then cook another 10 minutes with the cheese mixture on.

Todd even liked this dish! enjoy!

Potato Soup

Ingredients

·         5 (2 ½ ) lbs russet potatoes, diced, NOT peeled

·         5 (2) tablespoons garlic

·         1 ( ½ )large yellow onion, chopped

·         64 (4C)  ounces chicken broth or stock

·         16 (8oz or 1 stick ) ounces cream cheese

·         bacon, sour cream, chives or shredded cheese for garnish

Instructions

1.     Combine potatoes, garlic, onions and chicken broth in your crock pot.

2.     Cook on low for 8 hours, or on high for 5 hours. Last  half hour to an hour I put the cream cheese in the pot

3.     Purée soup in food processor with cream cheese.

4.     Serve warm topped with bacon, sour cream, shredded cheese & chives.

Half portions are shown in parenthesis