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Shepherd's Pie Recipe

Shepherd's Pie Recipe

Time needed: 35 min preparation

Serving Size / Yield: 4-6 servings

INGREDIENTS available at Western:

  • 1 pound of lean ground beef
  • 1/2 cup or 3/4 cup chopped onion
  • 1-2 cups of canned mixed vegetables ---chopped corn, carrots, peas
  • 3 cups mashed cooked potatoes
  • 1 cup shredded Open Country cheese

Other INGREDIENTS:

  • 1 teaspoon Worcestershire or steak sauce
  • 1/2 cup of chopped celery
  • Salt and pepper to taste

DIRECTIONS

  1. Preheat oven to 350 degrees and grease a medium-sized baking dish. Then, in a large skillet, cook the ground beef, onion and celery over a medium high heat until the meat and vegetables are done and mixed well. Drain. Boil some potatoes until they are done, drain them and then mash your potatoes with about a 1/2 cup of milk, 2 tablespoons of butter and salt and pepper to taste.  (As a substitute, make about 3 cups of instant potatoes)
  2. Pour the mixture of beef, onion and celery into a baking dish with vegetable soup or the chopped up vegetables and stir well. Then, spread the mashed potatoes on top. Next, bake the mixture for about 20 minutes. Sprinkle with shredded cheese on top and bake 5 minutes more or until the cheese has melted.
Eddie Pile
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Avocado Tuna Salad Sandwich Breakfast Recipe

Avocado Tuna Salad Sandwich Breakfast Recipe

INGREDIENTS

  • 2 cans (5 ounces each) tuna in water
  • 1/3 cup mayonnaise
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 slices whole wheat bread, toasted if desired
  • 4 slices cheese
  • 1 medium ripe avocado, peeled and sliced

DIRECTIONS

  1. In a small bowl, mix the first seven ingredients. Spread tuna mixture over four slices of bread; top with cheese, avocado and remaining bread. Serve immediately.
Eddie Pile
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Crispy Fried Tuna Balls Recipe

Crispy Fried Tuna Balls Recipe

INGREDIENTS

  • 1 Canned Tuna
  • 1 Onion chopped
  • 1 Green onion chopped
  • 1 inch slice Ginger grated
  • 1 clove Garlic grated
  • ¾ tsp Chili powder
  • ½ tsp Garam mixed spice
  • ¼ tsp Salt
  • 2 handfuls Pasley chopped-
  • 2 Potatoes cooked
  • Corn starch- 2 tbsp combine with ¼ cup water
  • Breadcrumbs
  • Oil- enough for deep frying

 

DIRECTIONS

  1. In a bowl, combine well all the above mentioned ingredients 'for mixing with tuna'.
  2. Make small balls out of the mixture.
  3. In a small bowl, combine corn starch and water well.
  4. Have breadcrumbs ready on a plate.
  5. First dip the tuna balls in corn starch mix and then coat with breadcrumbs.
  6. Repeat with all tuna balls. Let rest for 2 minutes.
  7. Place a frying pan over medium heat, let turn hot.
  8. Add enough oil for frying, let oil turn hot.
  9. Add the balls without crowding.
  10. Fry till balls turn golden and crispy.
  11. Transfer to a plate lined with paper towel.
  12. If you prefer you could insert toothpick or small skewer into each fried ball.
  13. Serve while the tuna balls are hot along with your favorite dipping sauce.
Eddie Pile
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Crispy Honey Garlic Chicken Wings Recipe

Crispy Honey Garlic Chicken Wings Recipe

INGREDIENTS

  • 2 tbsp olive oil
  • 4 cloves minced garlic
  • 1 cup honey
  • 1/4 cup soy sauce
  • 1 tsp black pepper
  • 2 cups flour
  • 3 tbsp powdered ginger, to taste
  • 1 tsp cayenne pepper, more or less to taste
  • 1 1/2 tbsp salt
  • 2 tsp black pepper
  • 3 lbs chicken wings
  • 2 eggs
  • 3 tbsp cold water

 

INSTRUCTIONS

  1. In a small saucepan over medium heat, heat the olive oil and garlic. Sauté to soften the garlic but do not let it brown.
  2. Add the honey, soy sauce, and 1 tsp black pepper.
  3. Simmer together for 5-10 minutes, remove from heat and allow to cool thoroughly. Watch this carefully as it simmers because it can foam up over the pot very easily.
  4. Mix together the flour, ginger, cayenne pepper, salt and 1 tbsp black pepper.
  5. Whisk together the eggs and water to make an egg wash.
  6. Wash the wings, pat dry, trim the tips and cut them into sections.
  7. Dip the wing pieces into the egg wash and then toss in the flour mixture. Drop the coated wings into a preheated 350 degree F deep fryer, filled with canola, peanut, or soy oil.
  8. Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil toss the wing pieces in a large bowl with some of the honey garlic sauce. Serve immediately.
Eddie Pile
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Chicken and Chick Peas Salad Recipe

Chicken and Chick Peas Salad Recipe

INGREDIENTS

  • 1/2cup canned chickpeas
  • 8ounces boneless, skinless chicken thighs
  • 1avocado peeled, seeded and diced
  • 1/2cup red bell pepper, diced
  • 1/4cup red onion, diced
  • 12grape or cherry tomatoes, halved
  • 2teaspoons sundried tomatoes, chopped (optional)
  • 1/4cup fresh cilantro, chopped
  • 1Tablespoon Vinegar (to drizzle at the end)

Vinaigrette

  • 1tablespoon raw honey
  • 1tablespoon olive oil
  • 2cloves raw or roasted garlic
  • Juice of 1 lemon
  • 1/2teaspoon salt
  • 1teaspoon black pepper
  • 1teaspoon ground cumin
  • 1/2 teaspoononion powder
  • 1/2 teaspoongarlic powder
  • 5dashes of hot sauce

DIRECTIONS

  1. CANNED CHICKPEAS: pour chickpeas into fine mesh colander to remove liquid. Rinse well with warm water, and allow to drain
  2. In small bowl, whisk together olive oil, honey, garlic, onion powder, garlic powder, cumin, salt, pepper, lemon juice and hot sauce
  3. If roasting tomatoes, toss them in olive oil, salt and pepper. Roast in 400 degree oven for 12-15 minutes, or until they begin to blister and char
  4. Cut chicken into bite-sized pieces, and season with salt & pepper. Grill chicken over medium-high heat until cooked through. Remove from heat and set aside.
  5. In large bowl, combine chicken, chick peas, avocado, bell peppers, and tomatoes. Add vinaigrette and cilantro, and toss to combine. Add a little bit more black pepper, to taste
  6. Portion into serving bowls. Drizzle 2 tsp of vinegar over each bowl. Serve immediately

Notes:

Prep Time:15 mins; Cook Time:15 mins; Serving:2

Eddie Pile
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Peanut Butter Fudge Milkshake Recipe

Peanut Butter Fudge Milkshake Recipe

INGREDIENTS

  • 2 cups good quality vanilla ice cream
  • 2/3 cup whole milk
  • 1/2 cup chocolate fudge sauce
  • 1/3 cup peanut butter
  • 1 cup ice cubes
  • whipped cream, garnish

DIRECTIONS

  1. [Put serving glass in freezer 25 minutes before preparing milkshake.]
  2. Place ice, ice cream and milk in a blender and pulse for 5-10 seconds.
  3. Add chocolate fudge sauce and peanut butter and pulse for another 10 seconds.
  4. Remove top and mix by hand for 20 seconds. This helps aerate the shake.
  5. Pour into chilled serving glass and garnish with whipped cream.

Note: the better the quality of ice cream, the better the shake. When choosing between two vanilla ice creams, choose whichever one is heaver. This means the ice cream is denser and thicker, giving you a thicker and richer milkshake.

 

Eddie Pile
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Honey and Peanut Butter Cookies

Honey and Peanut Butter Cookies

INGREDIENTS

  • 1/2 cup shortening
  • 1 cup creamy peanut butter
  • 1 cup honey
  • 2 large eggs, lightly beaten
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

DIRECTIONS

  1. Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well.
  2. Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake 8-10 minutes or until set. Remove to wire racks to cool.
Eddie Pile
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Coconut Beef Curry Stew Recipe

Coconut Beef Curry Stew Recipe

INGREDIENTS

  • 1 1/2lbs beef chuck cut into 1 1/2-inch pieces
  • Salt
  • 2tbsp vegetable oil
  • 2tbsp butter (salted or unsalted)
  • 1white onion medium, thinly sliced
  • 4garlic cloves finely chopped
  • 1tbsp ginger peeled, finely chopped or paste
  • 3tbsp curry powder
  • 2bay leaves
  • 2 5-ozcans unsweetened coconut milk
  • 2lbs Yukon Gold potatoes peeled, cut into 2-inch pieces

Toppings

  • 1Fresno chiles sliced thin or jalapeno
  • Cilantro
  • Lime wedges

 

DIRECTIONS

  1. Season beef all over with salt. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
  2. Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
  3. Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.
  4. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes.
  5. Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with cilantro, sliced chile, and lime wedges.
Eddie Pile
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Beef Pelau Recipe

Beef Pelau Recipe

INGREDIENTS

  • 3 lbs beef
  • 2 scallions (chopped)
  • 4 sprigs thyme
  • 1 tablespoon chopped parsley
  • 1 teaspoon grated ginger
  • 1 medium onion (diced)
  • 1 large tomato (diced)
  • 3 cloves garlic (crushed)
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 3/4 tablespoon salt
  • 2 cups rice
  • 1 can coconut milk (about 1.5 cups)
  • 1 cup water – adjust
  • 1 large carrot (diced)
  • 1 can pigeon peas (drain, rinsed)
  • 3 small white habanero peppers
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoon golden brown sugar

 

DIRECTIONS

1. Cut the pieces of beef into thin strips and season with the salt, black pepper, scallions, thyme, worcestershire sauce, ginger, parsley, tomato, onion, garlic, hot pepper and ketchup. Stir well and allow to marinate for at least 2 hours in the fridge.

2.  In a heavy / dry pot, heat the vegetable oil on a medium flame, then add the brown sugar. Turn the heat up to high (please have the seasoned beef close)and stir the sugar until amber in color.

3. Add the seasoned beef to the pot and stir well.

4. Cover the pot and bring it to a boil. After it comes to a boil, reduce to a simmer, cover the pot and allow it to cook for about 30 minutes. You will be required to stir it every 5-10 minutes and it will spring it’s own juices.

5. After 30 minutes or so, turn the heat up to med/high, remove the lid and burn off all the liquid that’s left. In the same bowl you marinated the beef, pour in the water and mix to pick up any remaining marinade. Stir the beef well as the liquid burns off so it doesn’t burn. When you see the vegetable oil we started off with, add the rinsed pigeon peas, diced carrots and coconut milk. Stir and bring to a boil.

6. Wash rice and add it to the pot.

7. Add the water from the bowl (where the beef was marinated)and bring to a boil (stir). As it comes to a boil, reduce to a simmer and cover and allow it to cook until the rice is fully plump, and all the liquid is gone. Taste for salt. I’d recommend leaving the lid on the pot for about 10 minutes after you turn off the stove. Also, you can have the Pelau be grainy (as in this version) or add a bit more water to the pot if you like your pelau a bit ‘soupier’.

8. Additional – add fine diced celery or extra parsley, after you turn off the stove. Then after the 10 minutes of ‘resting’, stir in.

Source – Caribbean Pot

Eddie Pile
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Baked Beans Salad Recipe

Baked Beans Salad Recipe

INGREDIENTS 

  • 1 can baked beans drained 
  • 1 large (12 oz) head romaine lettuce, cut into 1/2-inch pieces 
  • 2 large hardboiled eggs, peeled and cut into 6 wedges 
  • 2 (5 oz) cans albacore tuna, drained and flaked 
  • 1 cup grape tomatoes, halved 
  • 4 Tbsp salad dressing of choice

 

DIRECTIONS 

  1. Divide lettuce evenly among four dinner plates 
  2. Arrange eggs, tuna, beans and tomatoes on lettuce 
  3. Top each salad with 1 tablespoon dressing and serve 
Eddie Pile
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Baked Beans Taco Recipe

Baked Beans Taco Recipe

INGREDIENTS 

  • 4 jumbo taco shells 
  • ½ cup baked beans (slightly mashed with fork) 
  •  ¼ grated cheddar cheese 

Apple Cabbage Slaw 

  • ½ cup matchstick cut apples 
  • ½ cup thin sliced purple cabbage 
  • Tbsp. mayo 
  • 2 tsp. fresh lime juice 
  • A pinch of salt 
  • Pepper to taste

DIRECTIONS 

  1. Warm taco shells. 
  2. Divide the following ingredients evenly and layer into shells. Baked beans and grated cheddar cheese.  
  3. Top each taco with apple slaw. Apple slaw recipe – Mix well, apple, purple cabbage, mayo, fresh lime juice, a pinch of salt and pepper to taste. 
  4. Serve.
Eddie Pile
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Duchess Potatoes Recipe

Duchess Potatoes Recipe

INGREDIENTS 

  • 2 pounds potatoes, peeled and cut into chunks 
  • salt to taste
  • 1/4 cup heavy cream 
  • 4 tablespoons unsalted butter, divided 
  • 1/4 teaspoon nutmeg 
  • 1/2 teaspoon black pepper 
  • 3 egg yolks

DIRECTIONS 

  1.  Boil the potatoes: Place potatoes in a medium to large pot (3 qt) and cover with a couple inches of cold water. Add a couple teaspoons of salt to the water. Bring to a simmer and cook until the potatoes are tender (the tines of a fork easily pierce), about 20-25 minutes. 
  2. Melt butter, preheat oven: While the potatoes are boiling, melt 2 tablespoons of butter and set aside. You will use this butter to coat the potatoes right before they go in the oven. Preheat the oven to 425°. 
  3. Drain potatoes and let them release steam: When the potatoes are cooked, drain in a colander and put the potatoes back in the pot set over low heat. Allow them to release steam for a minute or so.  
  4. Mash with butter, then with spices and cream, then with salt and egg yolks: Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated. Add the nutmeg, black pepper, heavy cream and continue mashing the potatoes. Once everything is incorporated, add salt to taste and the egg yolks. Continue to mash until the mixture is smooth. Do not over-mash or your potatoes will end up with a gluey consistency.  
  5. Pipe onto a baking sheet, brush with melted butter: Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet. Alternatively, you can just fill a casserole dish with the mashed potatoes, and use a fork to create lots of peaks on the surface. The swirled edges from the star-point piping bag forms or the peaks of mashed potatoes in a casserole dish will brown nicely in the oven. The browned parts taste great, so you want to maximize them. Whether you make piped portions or a casserole, paint the potatoes with the melted butter. 
  6. Bake in the 425°F oven until nicely browned, about 20 minutes.
Eddie Pile
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