Sam’s Shepard’s Pie

Looking for a fun, easy recipe to fulfill your week? This recipe by Crew Member, Sam Steward, is a quick and delicious version of Shepard’s Pie. Try it tonight!

Shepards Pie - cropped


1 pound of hamburger

1 can of corn

1 can of cream of celery

3 cups of cheese

1 ½ cups onion

3 large potatoes

½ a stick of butter



  1. Preheat oven to 425 degrees and grease an 8×13 pan.
  2. Start by peeling and quarter the potatoes in a medium sized pot and boil until tender.
  3. While the potatoes are boiling, begin chopping 1 ½ cup of onion. Then in a medium sauce pan, melt ¼ stick of butter and start cooking the chopped onion until tender.
  4. Halfway through cooking the onions, add the can of corn and continue cooking until tender.
  5. Once the onion and corn are cooked until tender, add the 1 pound of hamburger and cook until brown.
  6. Salt and pepper the corn, onion and hamburger mixture to taste.
  7. Add the can of cream of celery to the corn, onion, and hamburger mixture.
  8. Once potatoes are cooked, you can start mashing them.
  9. In the greased, 8×13 pan, layer the hamburger mixture on the bottom. Then you can layer the mashed potatoes over top the hamburger mixture.
  10. Sprinkle the three cups of cheese over top and cover with foil.
  11. Place in oven and bake on 400 degrees for 45 minutes.
  12. To get browning of the cheese, broil for 5 minutes.


Honey-Garlic Glazed Meatballs

2 large eggs
¾ cup milk
1 cup dry bread crumbs
½ cup finely chopped onion
2 teaspoons salt
2 pounds ground beef
4 garlic cloves, minced
1 tablespoon butter
¾ cup ketchup
½ cup honey
3 tablespoons soy sauce

1.    In a large bowl, combine eggs, and milk.  Add the bread crumbs, onion, and salt.
2.    Crumble beef over mixture and mix well.
3.    Shape into 1-inch balls.  Place the meatballs on a greased rack in a shallow baking pan.  Bake, uncovered, at 400º for 12-15 minutes or until meat is no longer pink.
4.    Meanwhile, in a large saucepan, saute garlic in butter until tender, but not brown. Stir in the ketchup, honey, and soy sauce.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.
5.    Add meatballs to the sauce.  Carefully stir to evenly coat.  Cook for 5-10 minutes.
6.    Serve as appetizers or as a mealtime meat dish.
Yield:  5-4 dozen, depending on meatball size

One Pot Cheesy Zucchini Rice

One Pot Cheesy Zucchini Rice1

1 small onion, diced
1 clove garlic, minced
4 tablespoons butter
1 cup long grain rice
2 cups chicken or vegetable broth
1 ½ cups shredded zucchini
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
½ teaspoon salt

1.    Over a medium-high heat in a medium saucepan, sauté onions and minced garlic in 2 tablespoons of butter until onions are translucent (about 2 minutes).
2.    Add rice, stirring continuously until slightly toasted.
3.    Pour in broth and bring to a boil.  Cover, and turn down heat to low.  Simmer for 15-20 minutes until liquid is absorbed.
4.    Stir in shredded zucchini, cheeses, and salt.  Stir until well combined and cheeses are melted.

Yield:  4-6 servings

Hearty Lentil Ham Soup

Hearty Lentil Ham SoupIngredients
2 celery ribs, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
2 tablespoons butter or margarine
6 cups water
1 can (28 oz.) diced tomatoes, undrained or 1 qt. home canned tomatoes
¾ cup dry lentils, rinsed
¾ cup pearl barley
1 meaty leftover ham bone or 2 ham hocks
2 tablespoons chicken bouillon granules or 2 cubes
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
½ teaspoon pepper
1 cup thinly sliced carrots
1 cup (4 oz.) shredded Swiss cheese, optional


1.   In a Dutch oven or soup kettle, saute the celery, onion, and garlic in butter until tender.
2.   Add water, tomatoes, lentils, barley, ham, bouillon,  herbs, and pepper; bring to a boil.  Reduce heat; cover and simmer for 1 hour.  Lentils and barley should be tender.
3.   Add carrots; simmer for 15-30 minutes, until carrots are tender.
4.   Remove ham bone/ham hocks from soup; remove meat from the bones and return it to the soup.
5.   May be served with a sprinkling of cheese in each bowl.

Yield:  8-10 servings

Roasted Red Pepper Chicken Alfredo

A5 Recipes-Chicken alfredoIngredients
2 whole red peppers or equivalent canned roasted red peppers, diced
2 tablespoons olive oil
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
2 garlic cloves, minced
1 small onion, diced
1 cup chicken broth
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/4 cup Greek yogurt
1 lb. medium shell pasta
2 cups shredded 6-cheese blend of Italian cheese, divided


1. If using fresh red peppers, roast in oven as follows: preheat oven to 500º, place red peppers on baking sheet, and bake 20-30 minutes or until peppers are charred. Remove from heat and cover with foil. Let rest 10 minutes. Uncover peppers, peel off skin, remove seeds and dice.
2. Meanwhile, prepare pasta according to package directions. Drain.
3. Heat oil in oven-proof skillet. Saute chicken, onion, and garlic in oil until chicken is cooked. Remove skillet from heat.
4. In saucepan, whisk together broth and flour until all lumps are gone. Add milk and yogurt and whisk until smooth. Heat until thickened, stirring constantly. Stir in salt and pepper. Add 1 cup of shredded cheese. Stir until melted.
5. Add diced red peppers to sauce and puree with immersion blender or food processor until nearly smooth. There will be some small chunks of pepper remaining.
6. In skillet, combine chicken, sauce, and pasta. Sprinkle remaining cheese over top. Broil on high 3-5 minutes or until cheese is golden brown.


Yield: 8 Servings

Sweet Onion Casserole

A5 Recipes- sweet onion casseroleIngredients
5 large sweet onions, halved and sliced longitudinally
½ cup butter
½-1 teaspoon salt
½ teaspoon pepper
½ cup crushed butter-flavored crackers
½ cup grated Parmesan cheese

1. In very large skillet, saute onions in butter until very tender.
2. Place half of onions in a greased 2-quart baking dish; sprinkle with half of the cracker crumbs and half of the cheese. Repeat layers.
3. Bake uncovered at 350º for 25-30 minutes or until golden brown and bubbly.


Yield: 8-10 Servings

Southwestern Stew

Pg A5 - Southwest StewIngredients

2 pounds ground beef
1 large onion, chopped
¾ cup water
1 can (28 ounces) tomatoes with liquid, cut up
1 bag (16 ounces) frozen corn
3 medium potatoes, peeled and cubed
1 cup salsa
1 teaspoon salt, optional
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon hot sauce, optional



1. In a Dutch oven, brown beef and onion.
2. Drain.
3. Add all of the remaining ingredients and bring to a boil.
4. Reduce heat and cover and simmer for 1 ½ hours.


Recipe courtesy of Lincoln Schwarz of Phelps/Gosper County