Shepherd's Pie

I made this pie today for my family. It was delicious, everybody loved it.

Ingredients:

• 1 lb ground beef.
• 2 tbsp oil.
• 1 Carrot, chopped.
• 1 onion, chopped.
• 1 clove garlic, minced.
• 1 cup frozen peas.
• 4 tbsp Worcestershire sauce.
• 1/2 tsp salt.
• freshly ground pepper.
  
• 1 lb potatoes, peeled and cut to cubes.
• 2 tbsp cream cheese.
• 3 tbsp milk or heavy cream.
• 2 tbsp butter, melted.
• Salt and freshly ground pepper.

Boil potatoes in salted water until soft. In a large skillet, add oil and saute onion, carrots and garlic for 5 minutes. Add beef and cook for another 15 minutes. Add salt, pepper, peas and Worcestershire sauce and cook until all cooked through.
Mash potatoes and butter. Add milk and cream cheese and mix well. Season with salt and pepper to taste.
Preheat oven to 400 F.
Scrape beef mixture to baking dish and cover with mashed potatoes. Cook for 30 minutes or until golden on sides.

Beef Stew

Ingredients:

• 1 1/2 pound stewing beef.
• 3 tbsp all purpose flour.
• 2 tbsp oil.
• 1 large onion, chopped.
• 2 cups sliced button mushrooms.
• 2 carrots, cut into big chunks.
  
• 2 tbsp Worcestershire sauce.
• 1 tbsp tomato paste.
• 1 cup red wine.
• 1 cup beef stock.
• 1/2 tsp dried thyme.
• 1/2 tsp dried oregano.
• 2 potatoes, cut into chunks.
• 1 cup peas.
• salt & freshly ground pepper.
  

Heat oil in a medium size pot. Brown beef in batches. Add all meat pieces, onions, mushroom and carrots and cook for a few minutes. Add wine and scrape all the little bits in bottom of pot. Then add Worcestershire sauce, tomato paste, stock, thyme and oregano. Bring to boil then reduce heat and simmer covered for about 1 hour or until meat is tender. Half way through cooking, add potatoes and peas.Season to taste.

Pot Roast with Vegetables

Ingredients:

• 3 tbsp all-purpose flour.
• 1 tsp salt
• freshly ground pepper.
• 2 1/2 pounds beef roast.
• 1 tbsp canola oil.
• 2 carrots, cut into big pieces.
• 3 large potatoes, cut into big pieces.
• 2 celery sticks, cut into big pieces.
  
• 1 can cream of mushroom soup.
• 1 tbsp mustard.
• 1/2 tsp Italian seasoning.

Combine flour, salt and pepper in a small bowl. Sprinkle 1 tbsp of flour mixture over beef. heat oil in a nonstick skillet over medium heat. Cook beef until browned on both sides.
In slow cooker, combine vegetables and remaining flour mixture. In a small bowl, combine mushroom soup, mustard and seasoning.Place beef on top of vegetables and pour soup mixture over the beef.
Cook on high for 5 hours or until beef is fork-tender.