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Shepherd’s Pie

Traditional Irish Meal

Ingredients:

Topping: 6 medium potatoes

¼ cup milk

1 Tbsp butter

Generous pinch nutmeg

Salt and pepper to taste

Filling: 2 Tbsp olive oil

2 medium onions, chopped

1 Tbsp finely chopped parsley

1 tsp each: dried thyme, sage

1 Lb. lean ground beef

¼ cup water

2 medium carrots, finely chopped

2 Tbsp all purpose flour

1 beef bouillon cube

1 tsp granulated sugar

1 tsp each: ketchup, dijon mustard, Worcestershire sauce

Salt and pepper to taste

Makes 4 servings

For topping, place potatoes in a large saucepan of cold, salted water. Bring to a boil, then simmer partially covered for about 20 minutes, or until tender. Drain. Add milk, butter, nutmeg, salt and pepper (to taste). Mash potatoes until smooth and fluffy. Keep warm.

For filling, heat oil in a large skillet over medium. Add onions, parsley, thyme and sage. Cook 5 minutes until onions have softened slightly. Add beef and water to pan, stirring frequently to break up meat, cook until no longer pink. Stir in carrots. Cover, reduce heat and cook 15 minutes, stirring occasionally. 

Once the meat has cooked thoroughly, while stirring continuously, add flour, bouillon cube, sugar, ketchup, mustard, Worcestershire sauce, salt and pepper to taste. Cook 5 minutes, skim and discard fat. 

Place the meat mixture in a buttered ovenproof casserole dish, about 9 inches square. Spread potato mixture on top. Score topping using the prongs of a fork.

Bake in preheated oven, 350 degrees, 30 to 40 minutes, until potatoes are golden brown and filling is hot.

Click link below to download the PDF:

Shepard's Pie by Susan Kelly

Creamy Lemon Pork Tenderloin

Smoked Sausage Cassoulet

Ingredients:

5 bacon slices

1 c chopped onions

1 t. Dried thyme (found in many French dishes) Conversion - twice or three times as much fresh as dried - experts disagree

½ t. Dried rosemary

3 garlic cloves minced

1 ½ pounds lean pork loin cut into 1 in cubes

½ lb smoked turkey sausage (I have kielbasa)

1 t salt

½ t. Ground black pepper

2 14.5 oz cans diced tomatoes (do not drain)

2 15 oz cans great northern beans (do not drain) I don’t have northern beans so I am using cannellini beans

½ c. Parmesan cheese, shredded

Fresh parsley to taste

Directions:

Fry bacon until crisp in Dutch oven, set aside to drain. (recipe says over 25 charcoal briquettes.)

Add onion, thyme, rosemary and garlic to bacon drippings in Dutch oven. Saute until tender.

Add port and sausage cubes to oven and fry until pork is fully cooked.

Crumble bacon and add along with salt, black pepper, tomatoes and beans.

Mash about half of the beans against the bottom of the Dutch oven with the back of a large wooden spoon. Stir

Cover with lid and cook in 350 degree oven for 30 minutes stirring occasionally. (recipe for camp fire says relocate 15 of the coals from under the oven to the top, distributing evening over the lid. Leave 10 briquettes under the oven.

Serve, sprinkling Parmesan cheese and parsley over each serving.

Click link below to download PDF

Smoked Sausage Cassoulet by The Scout Campfire Cookbook

Cream Cheese Cookies

Temperature: 375 degrees

Time: 8-10 min

Yield: 6 dozen

Ingredients:

2 1/2 c. sifted flour

1 t. baking powder

1 c. soft butter

3 oz. cream cheese

1c. granulated sugar

1 egg

1 t. grated lemon rind

1 T. lemon juice

Sift flour and baking powder.  Mix butter and cheese with a hand or stand mixer.  Add sugar and mix thoroughly.  Add egg, lemon juice, and lemon rind.  Mix well.  Mix in flour.  Put dough in the cookie press.

Click the link below to download the recipe PDF:

Cream Cheese Cookies by Katie White

Tourtière

Ingredients

2 pounds ground pork

1 medium onion, finely chopped

2 c water

1 t cinnamon

1/2 t allspice

1/2 t nutmeg

1/4 t ground cloves 

1/2 t celery salt (I know not everyone keeps this, so I'll bring it!)

1 T poultry seasoning

2 c potato, baked

pie crust crust for double crusted pie

milk

Instructions

In a medium saucepan over medium-low heat, combine pork, onion, and water. Simmer gently, stirring often to break up pork, until all liquid evaporates, about 45 minutes. Stir in spices. Add potatoes and beat well to combine thoroughly. Cool thoroughly.

Heat oven to 400 degrees. Line a pie plate with one crust. Spoon in pork/potato mixture. Cut decorative vent in top crust. Add top crust and flute the edges. Brush the top with milk. Bake 30 minutes.

Click the link below to download the recipe PDF:

Tourtière by Nikki Senecal

Apple Crisp

Equipment: 

Oven

peeler (2, if you're peeling too)

knife (I will bring one--do you want me to bring one for you too?)

cutting board (ditto)

baking dish, approx 9x9 or a round casserole

medium bowl

kitchen towel

a way to rinse hands--this is a messy hand recipe

Ingredients (for one crisp--these quantities are all a bit more than we'll need): 

apples, about 5-6 (anything except for red delicious, and ideally more than one variety)

pears if they look good--we could do a blend

flour, about a cup

butter, a stick 

rolled oats (ideally the 2-minute kind), about a cup or less

walnuts, a handful

cinnamon

salt

white sugar (about a half cup)

brown sugar (about a half cup)

Variants: 

Could use fresh or frozen blueberries, mixed berries, strawberries, rhubarb, peaches, nectarines.

Nutmeg if we use peaches, nectarines, or blueberries

Lemon if we use blueberries

What to do: 

Peel, core, and slice apples. 

Put sliced apples into the baking dish. 

In a medium bowl, mix softened butter (about a half stick), about a quarter cup of brown sugar (maybe a bit more), a few shakes of cinnamon, about a half cup of flour and a bit less than a half cup of oats, a handful of walnuts (broken or chopped if whole), and a shake of salt. Mix using your hand. It should be cohesive lumps. If it's too dry, add more butter. 

Add about two heaping tablespoons each of flour and white sugar to the apples in the baking dish. Use your messy hand to mix the apples and the sugar and flour. Pat them down to be even, and then sprinkle the topping mixture on top. 

Bake at about 375 for about 30 minutes, or until the sides are bubbling and the top is as brown as desired. 

Variants: you can add a bit of lemon to the apples, you can omit the nuts or use pecans, you can add other fruit. 

Click the link below to download the recipe PDF: