Onions | TheProjectPile.com

Shepard’s Pie is one of those really yummy dishes that taste really good, but seem like they take a lot of work to make. However, this does not have to be the case!

I’ve now learned that when I’m making a nice home-cooked meal, if I make extra mashed potatoes, then I can use them to quickly whip up a super delicious Shepard’s Pie! This means that I’m actually slightly ahead of the game called “life” since dinner for the next night is already half-prepared!

Perfect for those busy Mom’s or Dad’s on the go, here is my very easy recipe!

All you’ll Need:

– 1.5lbs of Ground Beef
– Salt & Pepper
– 2tbsp of Soya-Sauce
– 1 small, diced Onion
Utopia Kitchen Stainless Steel 6 Piece Knives Set (5 Knives plus and Acrylic Stand)
– 3 cups of mixed frozen Peas, Carrots, Green Beans and Corn (You can use fresh vegetables in place of frozen, if you like. Frozen just seem to be a little bit faster and easier when you don’t have a lot of time!)
– 1 can of Condensed Mushroom Soup
– 3 cups of Mashed Potatoes
– ½ cup of Shredded Cheese (I’ve made this dish using both Cheddar Cheese and Mozzarella Cheese before, and both tasted great!)
– 4oz of Cream Cheese

What to do:

Step One: Using a nice big pan, start out by frying up your ground beef, onions and Soya-Sauce. Once the meat is fully cooked, drain off and dispose of the fat.

Step Two: (You can perform this step while you are waiting for step one to cook!) In a separate bowl, mix the mashed potatoes with the shredded cheese, cream cheese and pepper. Set aside.

Step Three: Add the mixed vegetables and a dash of salt to the pan with the ground beef and onion mixture.

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Step Four: Add the condensed mushroom soup to the vegetable and ground beef mixture. Stir and then let it simmer for about 2-5 minutes.

Step Five: Pour the ground beef and vegetable mixture into a medium sized casserole dish, and then layer the potato mixture on top and cover.

Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set

Step Six: Bake in the oven at 350 degrees Fahrenheit for 45 minutes, then remove the lid and let the dish bake for another 15 minutes.

Step Seven: Serve and enjoy!

Have you ever heard of Adzuki beans before? I hadn’t either until the other day… Or at least I thought I hadn’t!

It turns out that Adzuki beans are actually the infamous “red bean” that you are always hearing about… Are you familiar with that super yummy red bean ice cream that you can find at most sushi restaurants? Yep… that’s the Adzuki bean! See? You have heard of them before!

These beans are also associated with some pretty amazing health benefits! They are known to play a key part in contributing to the ability to lose weight, to help with the prevention and management of diabetes, lower blood pressure, help increase energy levels, and they are also supposed to have major body-detoxifying effects!

So how did I come across these beans you may be wondering… Well, truth be told, I had to steal them! Yep, that’s right — straight out of the farmer’s field!

Well I better explain… My dad is a farmer and part of his business is combining crops for other farmers. This year when I was down visiting he told me about these Adzuki beans that he was going to combine, and how they were a Japanese bean that people eat… I was immediately intrigued and thought that I must get my hands on some of these beans! So we devised the perfect plan!

combine-v001

Since soy-a-beans are a more commonly grown and harvested type of bean in Ontario, we had to clean the combine out really well so no soy-a-beans would get mixed in with the Adzuki beans. Even though the combine was thoroughly cleaned out, the Adzuki beans could be rejected if even one single soy-a-bean is mixed in with them. As an extra precaution, you are supposed to combine a few Adzuki beans first, and then dump them on the ground to clean out the internal parts of the combine before continuing on to harvest the rest. It was these first beans that get dumped out into the field for waste, that I was able to steal!

My mom and I filled up a couple of zip lock sandwich bags, and I just couldn’t wait to cook these bad boys up for supper that night!

After doing a little recipe researching, I decided that I would use these Adzuki beans to make a more traditional Canadian dish – yummy baked beans! And today, I am going to share this yummy delicious recipe with you! And don’t worry, if you are unable to steal some fresh Adzuki beans straight from the field, you can usually purchase them in the international aisle of your local super market!

Prep Time: 60 minutes

Cook Time: 60 minutes

Serves: 6 – 10

What you’ll need:

3 ½ cups of Adzuki Beans

Water (Lots of this!)

1 medium, diced Onion

3 tbsp of butter

¼ tsp of minced Garlic

1 ½ cups of sweetened Apple Sauce

1 cup of Tomato Sauce

¾ of brown or golden Sugar

¼ tsp of Cumin Powder

¼ tsp of Salt

¼ tsp of Black Pepper

1 cup of cooked, diced Bacon (Optional)

Instructions:

Since my beans were fresh from the field, I had to sort through them, (perform my own QA/QC process), and then wash them. If you are purchasing your beans from the store, then you can most likely skip this step!

The next thing that you’ll have to do is soften your Adzuki beans before baking them. Add them to a big pot of water and bring them to a boil. Once they are at a boil, turn down the heat, and let them simmer for about an hour. These beans will soak up a lot of water, so make sure that you keep checking them and adding more water as needed.

While you are waiting for them to soften, you can prepare all of your other ingredients.

Sautee your bacon, onions, and garlic in the butter with the salt and pepper.

Once your beans are all softened, you have two options! You can choose to bake your beans in the oven, or if you have time and love crock pot cooking like I do, you can let them simmer in the crock pot. Since I didn’t have a lot of time that day, I choose to bake mine in the oven.

Either way you choose, you’ll need to set aside ¼ cup of the sugar, and then add all of the other ingredients into your baking dish.