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Southern

Beef

Ingredients

Steps

Nutritional information

Beef Cottage Pie

Peel parsnips and potato, then cut into small cubes. Place parsnips, potatoes, and water in microwave-safe bowl; cover and microwave on HIGH 10–12 minutes or until tender when pierced with a fork. Meanwhile, finely chop chives, garlic, and mushrooms.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and onions; cook and stir 4–5 minutes or until lightly browned. Stir in mushrooms; cook and stir 3–4 minutes or until browned. Shred cheese (1/2 cup).

Preheat oven to 425°F. Add beef and 1/2 teaspoon salt to mushroom mixture; cook 4–5 minutes, stirring to crumble meat, until no pink remains. Combine stock and cornstarch until blended; stir into beef mixture and bring to a boil. Stir in peas and carrots, then transfer mixture to a 2-quart baking dish.

Drain parsnips and potatoes, then mash with potato masher (or electric mixer) until smooth; stir in yogurt, remaining 1/2 teaspoon salt, cheese, and chives. Spread potato mixture over beef; bake 12–15 minutes until bubbly and lightly browned and meat is 160°F. Serve.

Image of Baked Chicken with Spicy Mustard Recipe

Chicken

Baked Chicken with Spicy Mustard

Preheat oven to 400°F. Season chicken with 3/4 teaspoon salt, and pepper (wash hands). Halve lemon; juice one-half (1 tablespoon) and cut the other half into 6 slices.

Preheat large sauté pan on medium-high 2–3 minutes. Pour oil into pan; add chicken, skin side down, and cook 8–10 minutes on each side or until browned.

Meanwhile, combine in a small bowl: both mustards, honey, garlic paste, lemon juice, and remaining 1/4 teaspoon salt. Remove leaves from thyme and rosemary; set aside.

Transfer chicken to 13- x 9-inch baking dish; coat chicken with mustard mixture. Sprinkle with thyme and rosemary; top with lemon slices.

Bake 25–30 minutes and until 185°F for pull-apart tender chicken thighs. Serve.