Mexican Picadillo

Tip: Read directions carefully before preparing.

Ingredients:

1lb lean ground beef

2 medium russet potatoes, peeled and diced into 1/2inch cubes

1/2 cup yellow onion, diced fine (1/4 inchor less)

1/4 cup red bell pepper, diced fine (1/4 inch or less)

1 tablespoon fresh garlic, minced fine

2 tablespoon canola oil

1 teaspoon salt

1/4 teaspoon fresh ground coarse ground black pepper

1 teaspoon fresh ground comino (cumin)

1 cup beef stock

1/2 cup cilantro

2 large tomatoes, cored, peeled, and cut into 1/2inch pieces

Directions:

Heat a large skillet and, when hot, add the canola oil. Add the ground beef, crumbling as you put it in the skillet.

When lightly browned, add the onions, red bell pepper, tomatoes, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes, and then the cilantro.

Add beef stock, bring to a boil, and then reduce the heat to medium low and cook for 25 minutes or until the potatoes are tender, stirring every 5 minutes. Remove from the heat, put into a bowl and serve over Spanish rice or with hot flour tortillas.

Tip: If you would like to spice it up, add a chopped jalapeno. Picadillo, Mexican style ground beef, is a popular lunch meal particularly in Northern Mexico.  Picadillo is an easy dish to prepare that’s in every home cook’s repertoire.

Irish Shepherd's Beef Pie

Tip:  Read directions completely before preparing.

3 cups mashed potatoes

1 pound lean ground beef (93/7)

1 medium onion, chopped

2 cloves garlic, chopped

2 tablespoons Kerrygold Softer Butter

2 tablespoons all-purpose flour

2 tablespoons ketchup

2 cups beef broth

2 tablespoons browning and seasoning sauce

1 teaspoon fresh minced thyme

1/4 cup peas

1/4 cup carrots, finely diced

1 cup shredded cheddar cheese

Crumble the ground beef into a large skillet over medium heat, cook meat until no longer pink.

Add onion, garlic, thyme, peas and carrots and cook another 3 minutes, then set aside.

Preheat the oven to 400 degrees F. 

Over medium heat, melt the Kerrygold butter in a skillet.  Stir in the flour and cook and until light brown in color, about 5 minutes.

Let cool off a bit then gradually stir in the broth, ketchup and browning sauce until smooth.  Set over medium heat and simmer until thick.

Stir the sauce into the ground beef and transfer to a casserole dish.

Top with mashed potatoes.

Sprinkle the cheese over the potatoes.

Place dish in oven and bake for 15 to 20 minutes, until potatoes are toasted and cheese is melted.  Enjoy!

Tip:  Truly traditional Irish Sheppard's Pie uses ground lamb instead of ground beef.