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Ginnys.com/Blog
RECIPES
Bacon Horseradish Mashed Potatoes
Since potatoes come in all different sizes, I have made this recipe by the
CUP, rather than by the number of potatoes. That way, whether you are
cooking for 2 or 20, or using leftover potatoes, it will be easy to adjust.
1 c. mashed potatoes
1 t. horseradish
3 T. bacon, cooked and chopped
salt & pepper
1 T. sour cream
1. Mash the first four ingredients together.
2. Salt & pepper to taste.
Serves 2
Shepherd’s Pie
1 lb. ground beef
salt & pepper
½ medium onion, chopped
½ t. dried thyme
1 stalk celery, chopped
½ - 1 c. cheddar cheese, grated
1 bag (16 oz.) peas & carrots, thawed
3-4 c. mashed potatoes
1 15 oz. jar beef gravy
1. Preheat oven to 400°F.
2. Brown the beef in a Dutch oven (or a large skillet) over medium heat.
When the meat is almost done, add the onion and celery and cook until
tender.
3. Stir the veggies, gravy, salt, pepper and thyme into the meat mixture, and
spread out to cover entire bottom of Dutch oven (or into another oven
safe pan - a 9” x 13” will work great)
4. In a separate bowl, stir the cheese into the potatoes. Salt & pepper to
taste. Spread the potatoes over the beef mixture.
5. Bake for 30 minutes or until the potato peaks are browned. Add fresh
parsley (optional) and serve hot.
Serves 6
