Shannon's Cookbook

My fiance loves Shepards Pie, however, I have always found it rather bland. I came up with this "jazzed up" version to suit my tastes a little more than the traditional recipe. 1/2 lb ground beef 1/2 onion, chopped 2 cloves of garlic, chopped tomato juice 1 beef bouillon cube frozen corn (or used canned) Velveeta cheese 1 prepared pie crust 6 potatoes, diced and peeled 2 cloves garlic butter milk or 1/2 and 1/2 Brown ground beef. Drain well. Add onion and cook for about 5 minutes until onions are tender. Add garlic, cook for a couple minutes. Add tomato juice until mixture is the consistency of sloppy joes. Add bouillon and corn. Cook for 15-20 minutes. Remove from heat and add velveeta, stirring until cheese is melted. While beef is browning, start water for potatoes. Cook potatoes and garlic until tender- about 15 minutes. Mash with milk and butter. Spread beef mixture in crust. Top with mashed potatoes. Bake at 400° for about 25-30 minutes. Variations: Add your favorite se...

This is a delicious German recipe that almost has a "barbecue" flavor to it when finished. 1 – 1 ½ lbs Country style beef ribs, trimmed and cut into cubes 2 T flour 1/2 t celery salt 1/2 t garlic powder 1/2 t ground ginger 1/4 t ground black pepper 1 small can diced tomatoes 1 cup very thinly sliced carrots 2 medium potatoes, cut into chunks 1/4 cup sherry 1/4 cup dark molasses 1 cup beef broth Place beef in slow cooker. In a bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In another bowl, combine tomatoes, carrots, sherry, molasses, and water; pour over beef. Cook on high for three hours. Add potatoes and cook one hour more, or til potatoes are tender. Serve over buttered egg noodles with a dollop of sour cream, or your favorite pasta.