Shepherd’s Pie

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Chef Kathryn and Chef Terry with the Old English Show

The Chef You and I Show with Kathryn Raaker & Terry Young as they prepare Kathryn’s recipe for her favorite from England – Shepherd’s Pie. They also prepared a Greek salad with glazed carrots and mini pies for dessert.

Chef Kathryn's Old English Shepherd's Pie
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Shepherd’s Pie – Chef Kathryn’s Version

Ingredients

  • 8-10 Large Golden potatoes peeled and cubed
  • 1 cup sour cream
  • 2 Tbsp Butter
  • 1 egg yolk
  • 1 tsp Pepper
  • 1 lb. Ground Beef 80 to 90% Fat free
  • 1 tsp salt
  • ¼ cup tomato paste
  • 16 oz can diced tomatoes with juice
  • 1 cup shredded carrots
  • 1 medium onion chopped fine
  • ½ cup frozen Peas
  • 2 Tbsp Fresh Parsley chopped
  • 1 jar Beef Gravy

Instructions

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 18 minutes. Drain and mash. Mix in butter, and sour cream and add egg yolk and mix into the potatoes. Season with salt and pepper to taste; set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add Beef Gravy, tomato paste and tomatoes. Stir into the mixture then add shredded carrots and peas Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef mixture with carrots and peas in an even layer on the bottom of a 2-quart casserole dish. We used a 360 Pan from Oven to table Top with the mashed potato mixture under Broiler and let potato mixture become light brown take out and top with shredded cheese.
Honey Carrot Coins
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Chef Terry Young’s Honey Coin Carrots

Ingredients

  • 5 carrots sliced into ¼ rounds
  • ¼ cup butter melted
  • 2 Tbsp Honey

Instructions

  • Add water to cover the carrots – we microwaved them for 5 minutes. Then take out add carrots add melted butter and honey serve as a side dish.
Chef Kathryn's Americano Greek Salad
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Chef Kathryn Americano Greek Salad and her own dressing

Ingredients

  • 1/2 tsp. dried oregano
  • 3 cups romaine lettuce -pre-washed and torn into bite size pieces
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup sweet onion cut into thin slivers
  • 1/2 cup black olives -pitted
  • 1/4 cup feta cheese crumbles

Dressing

  • ¼ cup lemon olive oil
  • ¼ cup fig balsamic vinegar

Instructions

Salad

  • Into a medium size serving bowl the following: Torn lettuce leaves, chopped cucumber, cherry tomatoes, sweet onion black olives and shake the dried oregano on top then mix all ingredients and top with Feta Cheese.

Dressing

  • Add to salad and serve.
Small Pastry shells with Filing
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Mini Pudding Dessert

Ingredients

  • Athens Phyllo Shells
  • Store made Pudding

Instructions

  • Put about a tablespoon of pudding into the shells and then added different toppings like sprinkles, chocolate syrup whatever you desire for a topping.

Father Umberg and his favorites

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Kathryn Raaker and Father Umber

This epidsode of The Chef, You and I, Kathryn is joined by her pastor, Father Andrew Umberg. Together they make four of Father Umbergs favorite recipes that are quick and full of flavor.

Berry Peach Pie
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Father Andrew’s Berry and Peach Pie

Course: Appetizer, Dessert, Salad, Side Dish, Snack
Keyword: Guacamole, Berry Peach Pie,

Ingredients

  • 2 pie crusts (you can use your favorite recipe or store prepared pie crusts)
  • 1 peach Peeled and chopped into small cubes
  • 1 qt Fresh Blueberries (If using frozen, bring to room temperature)
  • 2 4 oz packages of Blackberries (If using frozen, bring to room temperature)
  • 1 cup Sugar If making sugar free, reduce to 3/4 cup
  • 3 Tbsp Cornstarch
  • 1 Tbsp cinnamon
  • 3 Tbsp butter cut up in small cubes

Instructions

  • Pre-Heat oven to 375 degrees
  • Using a sharp knife or pizza cutter, cut one pie crust into strips. Put the other Pie crust into your pie dish forming it to the pan and bringing the edges up over the pie pan.
  • In a large Mixing bowl, add Blueberries, blackberries, and peaches. Fold in sugar, corn starch, and cinnamon.
  • In a small bowl add cornstarch and cold water sir until there are no lumps add to fruit mixture and stir well. Pour ingredients into pie shell then top with small cut pieces of butter. Then lay strips onto pie in a lattice style. Put the pie into the oven. Fr 15 minutes bake at 375 then turn down to 350 degrees and bake for another 45 minutes.
Tabbouleh
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Father Andrew’s Tabbouleh Recipe

Ingredients

  • ¾ cup Bulgur Wheat
  • 1 ½ cups Boiling Water
  • 1½ teaspoon Cumin divided
  • 5 Roma tomatoes Chopped into small pieces
  • 1/8 tsp salt
  • 2 English cucumber seeded and chopped into small pieces
  • ¾ medium onion – chopped fine
  • 1 bunch green onions only use the top part of onion –not the green stems-sliced and chopped fine.
  • 3 mint stems – we used peppermint -tear top part of the leaf into five small pieces
  • 3 bunches English Parsley only use the tops
  • 1/3 cup Olive oil
  • 2 lemons, juiced or 4 tablespoons of lemon juice

Instructions

Bulgar Directions

  • Pour Bulgur wheat into a small bowl add the water, 1/2 tsp cumin and stir well cover the bowl and set aside. Takes about 20 to 25 minutes to absorb water.

Dressing Instructions

  • In a small jar or mixing bowl, combine the rest of the oil, lemon juice, cumin, mint, parsley, and salt.

Vegetable Instruction

  • In another bowl, combine tomatoes, cucumber, onions, then mix with Bulgur mixture.
  • Add dressing and mix well. Refrigerate for at least an hour and then serve
Guacamole
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Father Umberg’s Guacamole

Ingredients

  • 4 Ripe Avocados
  • 1 Jalapeno pepper – Grilled
  • 5 Medium Tomatoes diced
  • 2 English Cucumbers
  • ½ c white or red onions diced
  • 2 tsp Garlic optional
  • 1/2 lime
  • 1/2 lemon
  • 1 cup sour cream

Instructions

  • Peel Avocados and cut into quarters and then slice lengthwise and the chop into small pieces. Add to glass Bowl (Father uses a method by smashing them with saran wrap until mushy, I prefer to mash mine with potato masher.)
  • Grill the Jalapeno on top Gas stove or Grill on outdoor Grill until it turns almost black. Turn with tongs (if you don’t have a grill or gas stove, you can roast them in the oven). Once the pepper is blackened remove from heat and place in a bowl covered with plastic wrap. After it has cooled slightly, peel the skin and remove the seeds. Next slice lengthwise into strips then chop up and put into the glass bowl.
  • Dice tomatoes, peel the cucumbers and cut lengthwise and then chop up into small pieces. Add the diced cucumber into the bowl add tomatoes and cucumbers into the glass bowl. Squeeze half of lemon juice/ lime juice over the Avocado’s. Mix all ingredients together and refrigerate for at least an hour before serving. Serve with Pita chips or tostado chips and sour cream.
Black Bean Soup
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Father Andrew’s Black Bean Soup

Ingredients

  • 4 15 oz. cans of black beans
  • 2 Tbsp minced Garlic
  • 1 Tbsp Bacon Grease
  • 1/3 cup Olive oil
  • 1 ½ cups Chicken broth
  • ¾ tsp Cayenne Pepper
  • ¾ Cup Mild Taco Sauce

Instructions

  • In a 6 quart pan on medium heat add the olive oil, then add bacon grease and stir add about 1 to ½ cups of chicken broth and stir then add 2 12 cans of beans and stir, turn down heat, meanwhile put 2 ½ cans of beans in food processor add ½ cup of chicken broth and emulsify then add the emulsified beans to the soup mixture and stir. Add the Cayenne pepper and taco sauce heat till boiling. Serve soup with a dollop of Sour Cream.

Kathryn’s Peach Cobbler

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Kathryn's Peach Cobbler

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: Comfort Foods
Servings: 8

Ingredients

  • 10 medium sized fresh peaches pitted, peeled and sliced into thin slices
  • 1/4 cup White Sugar
  • 1/4 cup Brown Sugar
  • 1/2 teaspoon Ground Cinnamon
  • 1 1/2 teaspoons Lemon juice I prefer Fresh Lemon juice
  • 2 teaspoons Cornstarch
  • 1 cup All Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1/4 cup Brown Sugar this is 1 additional for topping
  • 1 teaspoon Baking Powder for topping
  • 1/2 teaspoon Salt for topping
  • 6 tbsp Unsalted Butter chilled and cut into small pieces for topping
  • 1/4 cup boiling water you will mix this with 3 tbsp of sugar and cinnamon
  • 3 tbsp White Sugar this ingredient is mixed with the boiling water
  • 1 teaspoon Ground Cinnamon this ingredient goes with boiling water

Instructions

  • Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine the sliced peaches, 1/4 cup of white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 9x14 baking dish. Bake in Preheated oven 10 minutes.
  • Topping for Peach Cobbler In a large separate bowl, combine flour, 1/4 white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 35 minutes my gas oven took 40 minutes. I serve with Homemade Peach Ice Cream.

Notes

This recipe is one of my favorites my family loves it and we served Peach Ice Cream with it.
 

Kathryn’s Rainbow Fruit Pizza

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This recipe can be found in the New Betty Crocker Cookbook

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Kathryn's Rainbow Fruit Pizza

6 large fresh strawberries 4 ounces canned mandarin oranges 2 kiwis -sliced
Course: Dessert

Ingredients

  • 1 package Pillsbury Crescent Dough Sheet (Alt: 1 10 in flour Tortilla)
  • 8 ounces Light Cool whip
  • 6 large fresh strawberries 6 large fresh strawberries 6 large fresh strawberries
  • 4 ounces canned mandarin oranges drained
  • 2 kiwis Peeled and sliced
  • 1/3 cup Fresh blueberries
  • 1/3 cup Fresh blackberries
  • 35 Green Grapes Cut in half

Instructions

  • Preheat oven to 375° F. On a lightly greased baking sheet, gently roll out the Crescent Seamless Dough Sheet to make a rectangle, lightly pressing the dough to shape as needed. Trim away the edges of the dough to form a rainbow, and gently press down the corners so that they do not flare up during baking. Bake for 8-12 minutes, until lightly golden and crispy. Remove and let cool to room temperature. * While the pizza bakes, prepare the fruit. Cut tops off of strawberries and slice thinly; rinse mandarin oranges and pat dry; peel and slice kiwis into coins, then slice coins in half cross-wise to form half moons. Simply wash and pat dry the blueberries and blackberries. Set fruit aside. Spread the Cool Whip over the top of the cooled crust, leaving a 1/2-inch border around all sides. Arrange the strawberries along the outermost edge, "point" down to form the first rainbow stripe. Follow with a “stripe” of oranges, then kiwis, then blueberries, ending with the blackberries as the lower-most stripe. Serve immediately or refrigerate for up to a few hours. Slice and serve.

Notes

*We used a flour tortilla that we toasted in the oven for 2-3 min until lightly browned. We also left it in the circular shape.