Classic Shepherd’s Pie & Pineapple Coconut Cupcakes
The Best Classic Shepherd’s Pie
Ingredients
Meat Filling
2 tablespoons Emma extra virgin olive oil*
1 1/2 cup chopped yellow onion
1 lb. lean ground beef*
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoon Worcestershire sauce
5 garlic cloves, minced
2 tablespoons Robin Hood all purpose flour
2 tablespoons Unico tomato paste
1 cup Campbell’s beef broth
1 cup Green Giant frozen mixed peas & carrots*
1 cup Green Giant frozen corn kernels*
Potato Topping
1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cubed
125 ml Meadowvale butter *
1/3 cup half & half
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup Saputo parmesan cheese
Instructions
Make the Meat Filling
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring.
Add the ground beef to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 8 minutes, until the meat is browned, stirring.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 8 minutes, stirring.
Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the potato topping
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook potatoes are for 15 minutes.
Drain the potatoes and return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the casserole.
Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
Credit: The Wholesome Dish
*In Flyer Nov 22-28
Pineapple Coconut Cupcakes (Vegan)
Ingredients
1 2/3 cups Robin Hood all-purpose flour*
1/2 cup cane sugar (granulated sugar will also work)
1/2 cup unsweetened shredded coconut*
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup fresh pineapple chunks*
1/2 cup Earth’s Own unsweetened almond milk (or any dairy/dairy alternative milk) *
1/4 cup Emma extra virgin olive oil*
1 teaspoon vanilla extract
2 cans (400 ml) full fat coconut milk, refrigerated for at least 24 hours
3–4 tablespoons organic powdered sugar (optional)
1/4 cup toasted coconut for topping (optional)
Directions
Make the cupcakes:
Preheat oven to 350 F and grease a 12-cup muffin pan (or use cupcake liners).
In a medium-sized bowl, whisk together the flour, sugar, coconut, baking powder and salt. Set aside.
Add the fresh pineapple to a blender and pulse a few times until it is puréed. Add the pineapple to a small bowl, along with the milk, oil and vanilla. Whisk together and then add to the dry ingredients, stirring until combined.
Divide the batter into the prepared cupcake pan. Each cup should be about two-thirds full. Bake for 15-17 minutes, or until a tooth pick inserted into the middle of a cupcake comes out clean.
Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frost the cupcakes:
Scoop out the solidified coconut milk (discard or reserve the coconut water for another use) and add to a deep mixing bowl.
Using an electric mixer, beat the coconut milk on high until it is fully whipped and creamy. This may take a few minutes. For a sweetened coconut whip, add in 3-4 tablespoons of powdered sugar and beat until incorporated
Add the coconut whip to a piping bag and pipe onto cupcakes, or spread on with a knife. Top with toasted coconut, or other desired toppings. If the coconut whip is too soft to pipe onto the cupcakes, just place in the fridge for 15-20 minutes to set up.
Store cupcakes in an airtight container in the fridge and enjoy within 3-4 days.
Credit: Crumb Top Baking
*In Flyer Nov 22-28
2 tablespoons Emma extra virgin olive oil*
1 1/2 cup chopped yellow onion
1 lb. lean ground beef*
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoon Worcestershire sauce
5 garlic cloves, minced
2 tablespoons Robin Hood all purpose flour
2 tablespoons Unico tomato paste
1 cup Campbell’s beef broth
1 cup Green Giant frozen mixed peas & carrots*
1 cup Green Giant frozen corn kernels*
Potato Topping
1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cubed
125 ml Meadowvale butter *
1/3 cup half & half
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup Saputo parmesan cheese
Instructions
Make the Meat Filling
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring.
Add the ground beef to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 8 minutes, until the meat is browned, stirring.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 8 minutes, stirring.
Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the potato topping
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook potatoes are for 15 minutes.
Drain the potatoes and return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the casserole.
Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
Credit: The Wholesome Dish
*In Flyer Nov 22-28
Pineapple Coconut Cupcakes (Vegan)
Ingredients
1 2/3 cups Robin Hood all-purpose flour*
1/2 cup cane sugar (granulated sugar will also work)
1/2 cup unsweetened shredded coconut*
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup fresh pineapple chunks*
1/2 cup Earth’s Own unsweetened almond milk (or any dairy/dairy alternative milk) *
1/4 cup Emma extra virgin olive oil*
1 teaspoon vanilla extract
2 cans (400 ml) full fat coconut milk, refrigerated for at least 24 hours
3–4 tablespoons organic powdered sugar (optional)
1/4 cup toasted coconut for topping (optional)
Directions
Make the cupcakes:
Preheat oven to 350 F and grease a 12-cup muffin pan (or use cupcake liners).
In a medium-sized bowl, whisk together the flour, sugar, coconut, baking powder and salt. Set aside.
Add the fresh pineapple to a blender and pulse a few times until it is puréed. Add the pineapple to a small bowl, along with the milk, oil and vanilla. Whisk together and then add to the dry ingredients, stirring until combined.
Divide the batter into the prepared cupcake pan. Each cup should be about two-thirds full. Bake for 15-17 minutes, or until a tooth pick inserted into the middle of a cupcake comes out clean.
Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frost the cupcakes:
Scoop out the solidified coconut milk (discard or reserve the coconut water for another use) and add to a deep mixing bowl.
Using an electric mixer, beat the coconut milk on high until it is fully whipped and creamy. This may take a few minutes. For a sweetened coconut whip, add in 3-4 tablespoons of powdered sugar and beat until incorporated
Add the coconut whip to a piping bag and pipe onto cupcakes, or spread on with a knife. Top with toasted coconut, or other desired toppings. If the coconut whip is too soft to pipe onto the cupcakes, just place in the fridge for 15-20 minutes to set up.
Store cupcakes in an airtight container in the fridge and enjoy within 3-4 days.
Credit: Crumb Top Baking
*In Flyer Nov 22-28