Here’s a wonderful, delicious recipe for the much loved Shepard’s pie! It is loaded with veggies and is just plain good. Here is what you are going to need for this:

8 medium Russet potatoes
1 lb. ground beef
1 medium yellow onion, finely chopped
3 large garlic cloves, minced
3 medium carrots, peeled and sliced
3 celery stalks
1 teaspoon dried thyme
3 tablespoons tomato paste
2 cups chicken stock
2 tablespoons butter, sliced
½ cup milk

1. Peel and quarter the potatoes. Place in a pot, cover with water, salt and cook until potatoes are tender.
2. Preheat the oven to 350 degrees.
3. Heat a pan with olive oil. Add the beef. Season with salt and pepper and brown. Drain the excess grease.
4. Clean pan with a paper towel. Add more olive oil and heat. Add the onion, garlic and thyme. Cook for three minutes, stirring often. Add the carrots and celery and mix well. Add tomato paste and ½ cup stock. Mix well and cook for 6 to 7 minutes.
5. Add the beef and mix well. Add the rest of the stock and simmer for 20 minutes.
6. While the beef and veggies cook, place the potatoes in a bowl with some of the liquid it cooked in. Add the butter and the milk. Using a hand held mixer and mix, slowly for 2 to 3 minutes until potatoes are mashed and creamy.
7. Place a thin layer of mashed potatoes in a baking dish. Add the beef and vegetable mixture on top. Top with extra mashed potatoes.
8. Place in the oven and bake for 20 to 25 minutes until beef is bubbling and potatoes are dry on top.
9. Serve and enjoy!

Print the Frugal Shepard’s Pie Recipe Here!

This dish is great as a vegetarian meal with a side salad or as a side dish for any kind of meat. Serve it with roasted or grilled chicken or with beef. Either way, it is delicious!

This is what you will need for this recipe:
6 Russet potatoes, peeled and sliced into 1/2 inch rounds
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
3 medium tomatoes, chopped
8 white mushrooms, sliced
1 tablespoon dried oregano leaves
1/2 tablespoon dries basil leaves
1 tablespoon tomato paste
1/4 cup water
1 cup grated white fresh cheese (Farmers, Panela, etc.)
Salt & Pepper
Olive oil

Preheat oven to 375 degrees.

Heat a skillet with some olive oil. Add the onions and cook, stirring occasionally until they start browning, about 7 to 8 minutes. Add the garlic and mix well. Cook for one minute until fragrant. Add the mushrooms, oregano, basil and the tomatoes. Stir well. Move all the veggies aside forming a well in the middle. Place the tomato paste in the well and add the water. Mix well to dilute and then mix with the rest of the vegetables. Bring to a soft boil, lower the heat, and cook for 10 minutes. Season with salt and pepper.

Coat the bottom of a casserole dish with some olive oil. Arrange a layer of potato slices. Pour some of the tomato sauce on the potatoes and arrange a second layer of potatoes on top of that. Cover with the rest of the tomato sauce and top with the grated cheese.

Place the potato casserole in the oven and bake for 45 to 50 minutes, until potatoes are cooked, sauce is bubbling and cheese is melted and browned.

Serve and enjoy!

Print the Potato, Onion & Tomato Casserole Recipe Here

Lasagna is such a popular dish and it really is not as hard to make as it seems. It is also a great inexpensive way to feed large groups of people. You can make it ahead of time and freeze it so that you have it handy when you want to eat it. Here is what you are going to need for this:

For the Sauce:
1 pound ground sausage
¾ pound ground beef
1 yellow medium yellow onion – chopped
6 garlic cloves- minced
1- 29 oz. can tomato sauce
Crushed oregano
¼ cup chopped basil leaves
Black pepper
Olive oil

• Brown the sausage and beef in a large skillet. Drain the excess fat in a colander inside a bowl.
• Wipe the skillet clean with some paper towels.
• Add some olive oil and heat. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
• Add the garlic and cook for about 1 minute, until aromatic.
• Return the browned meats to the skillet. Mix well.
• Add the tomato sauce. Fill the empty tomato sauce can half way with water and add to the meat. Mix well.
• Add the oregano and black pepper. Bring sauce to a simmer and cook for 20 minutes.
• Add the chopped basil and set aside.

For the cheese:
15 oz. Ricotta cheese
2 eggs
1 tsp garlic powder
1 tsp salt
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
¼ cup shredded Parmesan
¼ cup shredded Mozzarella

• In a large bowl, whisk together the Ricotta, eggs, garlic powder, salt, oregano and pepper. Whisk into a smooth paste.
• Whisk in the Mozzarella and Parmesan cheese.
• Set aside.

For the noodles:
12 oz. lasagna noodles
• Bring a large pot of salted water to a boil. Cook the lasagna, per package instructions.
• Drain noodles and rinse with cold water to stop the cooking process.
• Set the noodles aside.

Assemble the lasagna:

Extra shredded Parmesan and Mozzarella Cheese.
• Preheat oven to 375 degrees.
• Place a thin layer of meat sauce in the bottom of a 13×9 baking dish.
• Top with enough lasagna to cover the meat.
• Top the noodles with about ¾ meat sauce. Sprinkle shredded Parmesan and Mozzarella on top.
• Top with enough noodles to cover the meat.
• Top with the Ricotta cheese mixture.
• Top with enough noodles to cover the cheese.
• Top with the remaining meat sauce.
• Sprinkle shredded Parmesan and Mozzarella cheese on the top – be generous.
• Cover the dish with aluminum foil and bake for 30 minutes.
• Uncover dish and bake for an extra 15 minutes.
• Remove from oven and allow sitting for 10 to 15 minutes. Serve and enjoy!

Print the Meat & Cheese Lasagna Recipe Here

These enchiladas are really quite easy to put together once you have the sauce. I made the sauce from scratch but you can use store bought if you would prefer. If you have the time, I encourage you to so ahead and make you own sauce. Here is what you are going to need for these:

Red enchilada sauce
12 corn tortillas
Oil
4 cups shredded cheese – preferably 4 Mexican blend
Chopped scallions

Preheat oven to 350 degrees.

Heat a skillet with about 2 inches of oil. Heat oil well. When oil is hot, add tortillas, one by one for a few seconds to soften. Place the tortillas on a paper towel lined plate and drain excess oil.

Line the bottom of and oven proof 9×13 pan with enchilada sauce. Pour some enchilada sauce in a bowl.

Place the softened and drained tortillas, one by one, into the sauce you have set aside. Coat tortilla well. Add shredded cheese to the middle of tortilla and roll. Place the enchilada into the baking dish. Do this with all 12 tortillas,

Pour the remaining enchilada sauce on to the rolled tortillas. Cover with remaining cheese.

Place casserole in oven and bake for about 20 minutes. Remove from oven when sauce is bubbly and cheese has melted. Top with chopped scallions and serve. Enjoy!

Print the Cheese Enchiladas Recipe Here

Print the Red Enchilada Sauce Recipe Here

Other Mexican Recipes:
Carnitas
Refried Black Beans
Red Enchilada Sauce
Chicken Tortilla Soup
Beef Fajitas
Chicken Fajitas
Chile Verde
Marinated Carne Asada
Mexican Rice
Turkey Chipotle Tortilla Soup
Arroz con Leche
Chicken Enchiladas w/ Salsa Verde
Flan
Red Beans & Rice

Here is a wonderful casserole that combines sweet potatoes with a savory meat filling. This is very satisfying and absolutely divine. Here is what you are going to need for this:

3 to 4 large sweet potatoes – boiled, peeled and mashed (about 3 cups)
2 hardboiled eggs – peeled
1 medium onion – finely chopped
2 garlic cloves – minced
1 small chili pepper – membrane and seeds removed – finely chopped
1 TBS finely chopped bell pepper
1 TBS finely chopped parsley
¾ pound finely cubed beef OR ground beef
1 TBS tomato paste
3 tomatoes – peeled and finely chopped Or 1-15 oz. can diced tomatoes
1 TBS crushed dried oregano
1 cup chicken broth
Salt/ Pepper/ Olive Oil
Raisins and black olives – optional
Preheat oven to 350 degrees.

Heat a skillet with some olive oil. Add the onion and cook for about 8 minutes until soft and translucent. Add the garlic and cook for about one minute. Add the chili pepper, bell pepper and parsley. Mix well.
Add the tomato paste and mix. Add the tomatoes and the chicken broth. Add the oregano and season with salt and pepper. Bring to a simmer and cook for about 20 minutes. If using raisins, add them now.
Place the cooked beef into a casserole dish. Layer the sliced egg and olives (if using) on top of the meat. Top with the mashed sweet potatoes.

Bake for about 30 minutes until top is browned and meat is bubbly. Serve & Enjoy!

Print the Sweet Potato Beef Casserole Recipe Here

You will need shredded pork, shredded beef or shredded chicken to make these enchiladas. I used left-over chipotle citrus braised pork for this recipe. I also used my red enchilada sauce but store bought sauce will work as well. What ever you like. This is what you need to make these for four people:

12 small corn tortillas
2 cups shredded meat
2 cups red enchilada sauce
1 cup shredded yellow cheese such as Cheddar
Oil

Heat oven to 350 degrees.

Heat some oil in a skillet. Once it is hot, add the tortillas – one at a time – and soften them for 10 seconds. Remove them and drain them on paper towels.

Place 1/2 cup red enchilada sauce at the bottom of your oven proof dish. Fill each tortilla with some meat in the middle. Roll it and place it on the enchilada sauce. Top the rolled tortillas with the remaining sauce and the cheese. Bake for about 20 minutes – until cheese is melted and enchiladas are heated through. Serve and enjoy!

Print the Shredded Pork Enchiladas Recipe Here

Gnocchi are a small potato dumpling that can be bought premade. They are very easy to prepare and they are delicious. I used meat in this recipe but you don’t have to. Go ahead and make it vegetarian if you wish. Either way it will be wonderful! This is what you need to do for these:

1 pound ground beef
1 medium white onion, finely chopped
4 Roma tomatoes, chopped
½ green bell pepper, finely chopped
6 garlic cloves, minced
1- 14-oz. can crushed tomatoes
1 tbsp. dry oregano
2 tbs. tomato paste
¾ cup white wine
½ cup basil leaves, chopped
2 pkgs. gnocchi
1 shredded Parmesan cheese
Olive oil
Salt & Pepper

• Season the ground beef with salt and pepper. Brown the meat in a large skillet. Drain out the fat and set aside.
• Bring a large pot of salted water to a boil. Put in one package of gnocchi. Wait for the gnocchi to rise to the top of the pot and cook for 2 minutes. Remove from the water with a slotted spoon. Set aside and cook the second package in the same manner.
• Heat a large skillet with olive oil. Add the onion and cook for 4 minutes, until soft and translucent. Add the garlic and oregano and cook for 2 more minutes, stirring often. Add the peppers and chopped tomatoes and cook for another 4 minutes. Add the crushed tomatoes and the tomato paste. Slowly mix in the wine and dissolve the tomato paste. Return the ground beef to the pan. Season with salt and pepper and mix well. Add the basil leaves. Give it a good stir and let it cook for 10 minutes.
• Heat the oven to 375 degrees.
• Add the cooked gnocchi to the meat sauce and mix well. Place the gnocchi and sauce in a casserole dish. Cover it with Parmesan cheese.
• Place the casserole dish into the oven and cook for 25 to 30 minutes, until the cheese melts and the sauce is bubbly. Serve and enjoy!

Print the Gnocchi Casserole Recipe Here

This lasagna has no noodles and take some time to make. However, it is well worth it. This is a great vegetarian meal. Serve it with a side salad. Here is what you are going to need for this:

8 small zucchini – sliced lengthwise about ½ inch thick
2 large white onions – chopped
4 garlic cloves – minced
2 TBS chopped parsley
1 medium red bell pepper – chopped
4 tomatoes – peeled and chopped
2 TBS crushed dried oregano
¼ cup dry white wine or water
28 oz. tomato sauce
1 tsp. sugar
1 – 14 oz. can mushrooms
1 ¼ cup chopped basil leaves
2 – 8 oz. containers Ricotta cheese
2 eggs
1 TBS garlic powder
1 cup shredded Mozzarella cheese
Shredded Parmesan cheese for garnish
Olive oil/ Salt & Pepper

Preheat oven to 350 degrees.

Place the cut zucchini in a colander inside the sink. Sprinkle liberally with salt and allow zucchini to dehydrate.

Heat a skillet with some olive oil. Add the onion and cook for about 8 to 10 minutes – until onion is softened and starts to brown. Add the garlic and parsley. Mix and cook for a couple of minutes. Add the bell pepper, tomatoes and 1 TBS oregano. Mix well. Add the wine or water and allow the tomatoes to stew for about 10 minutes.

Add the tomato sauce and mushrooms. Mix well. Add the sugar and season with salt and pepper to taste. Bring tomato sauce to a boil, reduce heat and simmer for about 20 minutes. Add 1 cup of basil leaves and remove from heat.

Mix the Ricotta cheese, eggs, garlic powder and remaining oregano in a bowl. Add salt and pepper and mix well.

Start layering half of the tomato sauce at the bottom of your lasagna pan. Top with an even layer of zucchini. Add the Ricotta and spread evenly. Sprinkle with the remainder chopped basil leaves. Layer with the remaining zucchini and end with the remaining tomato sauce.

Sprinkle the shredded Mozzarella on the last layer. Cover the pan with aluminum foil and place in the oven for 45 minutes. Remove foil and cook for another 15 minutes. Remove from oven and allow lasagna to sit for 5 to 10 minutes before serving. Serve and garnish with some shredded Parmesan cheese. Serve and enjoy!

Print the Zucchini Lasagna Recipe Here

Baked beans are great as a main dish or paired with hot dogs or as a side dish. These call for soaking the beans overnight so plan ahead. I used small white beans but navy or great Northern beans will work just as well. Also, you can bake your beans in a braising pan if you have one or in a casserole dish with a cover. I prefer to use my Dutch oven braising pan because it means less clean up for me! Here is what you are going to need for this recipe:

2 cups small white beans
1/2 pound bacon, preferably maple, sliced into 1 inch pieces
1 large yellow onion, finely chopped
1/4 cup dark molasses
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper

Rinse the beans well, making sure to remove all of their dirt. Place the washed beans in a large bowl and cover with boiling water. You need to have about 2 inches of extra water over the beans as these will rehydrate and get bigger in size. Add 1/2 a teaspoon of baking soda to prevent abdominal gas. Soak beans over night.

Place soaked beans in a large pot with the soaking water. Add a little more water if necessary. Bring the beans to a boil, cover and reduce the heat. Simmer for 2 hours until tender. Drain the beans and reserve the liquid.

Preheat the oven to 325 degrees.

Heat a large, heavy Dutch oven pan – if you don’t have one use any heavy pan you might have – and add the sliced bacon. Cook until lightly crisped. Remove bacon and place on paper towels. Add the onions to the rendered bacon fat and cook, stirring occasionally, until onions are translucent. Add the beans and all of the other ingredients, including the cooked bacon. Add enough of the beans cooking liquid to cover them. Mix well and bring to a soft boil. If using a braising pan, cover and place pan in the oven. If you are not using a braising pan, transfer the beans to a casserole dish and cover it with its lid or aluminum foil. Bake beans for approximately 4 hours. Check the beans half way through and add some more liquid if they are drying up. Serve and enjoy!

Print the Boston Baked Beans Recipe Here

1 recipe creamy polenta or 6 cups instant polenta
6 sausages – casings removed
2 medium white onions – chopped large dice
2 bell peppers – chopped large dice
3 garlic cloves – minced
1 ½ TBS dried oregano and basil – combined
1 – 28 oz. can chopped tomatoes
Pepper
Shredded cheese
Paprika
Olive oil

• Preheat oven to 350 degrees.
• Place sausage in a skillet and cook. Set aside.
• Add a little olive oil to the pan. Add the onions, peppers and garlic. Cook for about 4 minutes until veggies are softened. Add the oregano and basil. Mix well. Cook for another 2 minutes.
• Return the sausage to the pan.
• Add the tomatoes and mix well. Season with pepper.
• Cook for about 10 minutes.
• Place sausage and peppers in an oven dish – a 9×13 inch Pyrex will do.
• Spoon polenta on the sausage and spread.
• Sprinkle with cheese and a little paprika for color.
• Bake for about 40 to 45 minutes.
• Enjoy!

Print the Polenta Sausage Casserole Recipe Here