meat and potatoes

Strip steak with lemon mashed potatoes adds the perfect spring flair to this meat-and-potato-dish. Your family won't be able to get enough of this easy 30-minute meal. 

Strip Steak With Lemon Mashed Potatoes

salt and black pepper

peas

lemon

(3/4-inch-thick) strip steaks (about 1 1/2 pounds total)

shallots,

dry white wine

unsalted butter

It did not taste how I expected. And was way to lemony. Almost a fail if not for my cooking sister who saved the dinner. But thank you for the recipe and for trying to help make a great dinner

Followed the directions exactly minus turning on my oven lol.
It was delicious!!!
Definitly be making it again soon

Easy and fairly quick to make. The potatoes are surprisingly good. The peas make it more nutritious and add color. I also added some dill after I mashed them.  Steak was tender and delicious.

Meat and potatoes come together with savory curry powder in this super simple weeknight curried ground beef skillet.

Curried Ground Beef with Peas and Potatoes

garlic, minced (0.32)

ginger

Tbsp cooking oil (0.08)

Tbsp curry powder (0.30)

tsp turmeric (0.10)

tsp crushed red pepper (optional) (0.02)

beef

russet potato (¾ lb.) (0.63)

beef broth (0.13)

peas (0.50)

salt (0.02)

green onions, sliced (optional) (0.22)

Add the minced garlic, grated ginger, and cooking oil to a large deep skillet. Sauté the garlic and ginger over medium heat for 1-2 minutes. Add the curry powder, turmeric, and crushed red pepper and sauté for one minute more.

Add the ground beef to the skillet with the spices and sauté until the beef is cooked through.

While the beef is cooking, peel and cube the potato into ½-inch pieces.

Add the cubed potato and beef broth to the skillet. Stir to combine with the ground beef. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a boil.

Once the broth reaches a boil, turn the heat down to medium-low and allow it to continue to simmer for 10 minutes with the lid in place (stir occasionally). After ten minutes, the potatoes should be tender. Remove the lid and simmer for a few more minutes, or until most of the broth is evaporated.

Finally, stir the frozen peas into the beef and potato mixture and heat through. Give the curry beef a taste and add salt to taste (about ½ tsp). Top with sliced green onions and serve hot.

If you need an easy slow cooker meatloaf recipe, I have the perfect one for you! It's delicious and satisfies your craving for comfort food when paired with creamy slow cooker mashed potatoes.

Slow Cooker Meatloaf and Buttermilk Mashed Potatoes

panko bread crumbs

milk

pork

oz baby carrots (finely diced)

oz zucchini squash (finely diced)

shallots

all purpose seasoning

Dutch baby potatoes

buttermilk ((more if needed))

heavy cream ((more if needed))

butter

salt and pepper

beef broth

Mix panko bread crumbs and milk in small bowl and let soak for 5 minutes

Add to pork and beef in a large bowl

Add egg, diced veggies, shallot and seasoning

Mix gently using hands until well mixed but do not over mix

Form into a loaf shape

Place baby potatoes in bottom of slow cooker

Add meatloaf to slow cooker on rack above potatoes OR use roll foil into strips to make your own rack

Add broth to cover potatoes and add lid and cook on high for 4 hours or low for 8

Remove potatoes to large bowl (rinse if needed to remove bits of meat)

Add cream, buttermilk, butter and blend using a hand masher or electric mixer

Add more cream or milk if needed and salt and pepper to taste

Slice meatloaf into 1 to 1 1/2 inch thick slices

Transfer pan dripping to saucepan and add a cornstarch slurry of 1/4 cup cornstarch whisked with 1/4 cup water until smooth

Bring to a simmer until thickened and serve over meatloaf and potatoes

My take on the classic - shepherd's pie! Of course, like with any of my other recipes this shepherd's pie is loaded with herbs and spices to give it the best flavor. Finally, we'll top it off with the cheesiest Irish cheddar mashed potatoes your shepherd's pie has ever seen!

Easy Rustic Shepherd's Pie with The Cheesiest Mashed Potatoes

olive oil

lb ground lamb (or beef)

mirepoix

garlic,

EACH: tomato paste

EACH: ground cinnamon and ground nutmeg

Worcestershire sauce

herbs

beef stock (or chicken)

peas,

lbs. yukon gold potatoes, peeled

EACH: cream cheese (softened) and shredded Irish cheddar

room-temp half and half (or milk)

potatoes: boil the potatoes in a large pot of...

potatoes: boil the potatoes in a large pot of salted water until fork tender. Sometimes I'll throw in a couple cloves of garlic in with the potatoes too. Drain, mash and mix in the remaining mashed potatoes ingredients and season with salt and pepper to taste.

cook the meat and veggies: heat the olive oil...

cook the meat and veggies: heat the olive oil in a large oven-safe pot over medium-high heat. Add the ground lamb and crumble the meat using a wooden spoon. Cook for 4-5 minutes or until the meat browns, drain any excess grease leaving just 1 tablespoon. Add the mirepoix and season the veggies with a small pinch of salt and allow the veggies to cook down until translucent, about 7-9 minutes. Add the garlic and let cook another 30 seconds or until fragrant.

beef gravy: Position a rack in the center of...

beef gravy: Position a rack in the center of the oven and preheat the oven to 425ºF. Sprinkle the ground meat mixture with the cinnamon, nutmeg, and cornstarch, stir to combine and let cook for 15 seconds before adding the Worcestershire sauce, tomato paste, herbs, bay leaf, and beef stock. Allow the gravy to come to a simmer before reducing the heat to low and letting it simmer for 15 minutes. Remove the herbs, stir in the peas, taste and adjust with salt and pepper as desired.

bake and serve: Drop large dollops of the...

bake and serve: Drop large dollops of the prepared mashed potatoes on top of the beef gravy then smooth out gently. Bake for 15 minutes then, finish it under the broiler if you want it to be golden brown on top. Let cool for several minutes before serving.

I make classic beef stroganoff to a whole different level by using a slow-braised chuck roast that is fall-apart tender, and then cook the noodles in the drippings. This is not your grandma&#x27;s stroganoff. Or maybe it is, in which case, I really like your Grandma.

Chuck Roast Stroganoff

onions,

garlic powder

salt

pepper

celery,

carrot,

Beef Stock

red wine

cornstarch

water

sour cream

Preheat your oven or pellet grill to 325°.

Take the chuck roast and season it with...

Take the chuck roast and season it with the garlic powder, salt, and pepper. Slice your onions.

In a large Dutch oven, preheat the oil...

In a large Dutch oven, preheat the oil over medium-high heat.

Put the onions in the pan and brown...

Put the onions in the pan and brown them lightly. You just want to give them some color. Remove from the pan before they start to fall apart.

Brown the roast on both sides, and remove...

Brown the roast on both sides, and remove the Dutch Oven from the heat.

Put the onions back in, along with the...

Put the onions back in, along with the celery, carrots, beef stock, and red wine.

Cook for 3-4 hours at 325. If in...

Cook for 3-4 hours at 325. If in an oven, covered. If in a pellet grill, uncover for the first half of the cooking time.

Cook until the roast is fall-apart tender. How...

Cook until the roast is fall-apart tender. How long, exactly, that this will take depends upon your roast, your oven or grill, and the tilt of the world that given day. Or something. Point being, if it isn't tender yet just cook it longer. Tender means, you can stick a fork in it and pull out bites easily and without resistance.

Remove the large chunks of celery and carrots...

Remove the large chunks of celery and carrots from the mix and discard. Pull out the roast and clean it of any remaining fat or gristle pieces that didn't get tender and melt into the meat.

While the roast is out of the pan,...

While the roast is out of the pan, you need to get a feel for how much liquid is in the pan. If you need to measure it, do, but I usually just eyeball it. The key is that you need at least 8 cups of liquid to cook one pound of egg noodles and still have sauce left to throw a stick at. So make sure that's a thing. A little more is fine. A little less is also fine. Either way, you're going to be keeping an eye on this thing until it is eating time.

Next, bring that ≥ 8 cups of liquid...

Next, bring that ≥ 8 cups of liquid up to a simmer and toss in those old-fashioned egg noodles. Stir frequently, and keep an eye out. If it is getting to the end of the cook time and your liquid is looking sad, throw in some more liquid. Ideally, beef broth, but water will also work. There's a lot of beef flavor to go around here.

Cook until the noodles are tender, and then...

Cook until the noodles are tender, and then give everything a stir. The sauce will have thickened a bit from the starch in the noodles. If it is thick enough for your liking, proceed in replacing the meat and mixing in that sour cream. If it is NOT as thick as you want it to be, you'll need to keep it at a simmer and then mix in the slurry.

Go slow when slurrying. You can't be totally...

Go slow when slurrying. You can't be totally sure how much you will need since this sauce is so flexible, so take it easy and stir the whole time and wait until it thickens to add more.

When your sauce is legit, mix everything together...

When your sauce is legit, mix everything together and serve with some salad and rolls.

A hearty meal of braised ground pork, potato, and Chinese flavors served over rice is a unique and different take on meat and potatoes.

Braised Ground Pork &amp; Potatoes (Chinese “Meat and Potatoes”)

Shaoxing wine

soy sauce

white pepper

mushrooms mushrooms

potatoes

neutral oil ((such as vegetable or canola oil))

ginger ((minced))

oyster sauce

spicy bean sauce ((spicy bean sauce doubanjiang

¼ teaspoon five spice powder

garlic ((minced))

onion ((chopped, about 1 cup / 160 g))

vegetables broccoli

Salt ((to taste))

scallions ((chopped))

Rinse the dried shiitake mushrooms, then soak them in hot water for at least 2 hours (or overnight). Squeeze out the liquid and reserve it for later (you’ll use the liquid later in the recipe). Trim away any tough stems, and dice the mushrooms into ½-inch pieces.

Use store-bought ground meat, or use our hand-chopped meat technique, which will yield the best texture. Add the meat to a medium bowl along with the marinade ingredients: water, Shaoxing wine, dark soy sauce, and white pepper. Mix well until the meat has absorbed the marinade, and set aside for 15-20 minutes. 

After peeling and dicing the potatoes, soak them in a bowl of cold water if you’re not cooking them right away. This prevents oxidation (i.e. the potatoes turning brown).

Heat the oil in a wok or large skillet over medium heat. Increase the heat to medium-high, and add the minced ginger and mushrooms. Cook for 2-3 minutes, until fragrant. 

Add the pork, and increase the heat to high. Break up any large chunks with your spatula, cooking until the meat is opaque and lightly browned. Stir in the Shaoxing wine to deglaze the wok or pan. 

Next, add the potato cubes (drained), oyster sauce, bean sauce, light soy sauce, dark soy sauce, white pepper, five spice powder, and water, using the mushroom soaking water (be careful to avoid any sediment from the mushrooms) and adding additional fresh water so you have 1½ cups total. 

Stir well, and bring to a boil. Once boiling, cover, reduce the heat to medium, and simmer for 5 minutes—until the potato is just about cooked through.

Stir in the garlic, onion, and your choice of vegetables. Cover and cook for 1-2 minutes until the potatoes and vegetables are tender (note that denser vegetables like carrots and broccoli stems may take an additional 1-3 minutes to cook). Add more water—up to an additional ½ cup—if needed to prevent the sauce from drying out. 

Stir in the cornstarch slurry and simmer until the sauce is thick enough to coat the back of a spoon.

Salt to taste. Stir in the chopped scallions. Serve with steamed rice. Enjoy!

Top 6 meat and potatoes recipes from across the web

The most viewed meat and potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strip Steak With Lemon Mashed Potat...

Curried Ground Beef with Peas and P...

Slow Cooker Meatloaf and Buttermilk...

Easy Rustic Shepherd's Pie with The...

Chuck Roast Stroganoff

Braised Ground Pork & Potatoes ...

Top 6 meat and potatoes recipes from across the web

The most viewed meat and potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strip Steak With Lemon Mashed Potat...

Curried Ground Beef with Peas and P...

Slow Cooker Meatloaf and Buttermilk...

Easy Rustic Shepherd's Pie with The...

Chuck Roast Stroganoff

Braised Ground Pork &amp; Potatoes ...

The most viewed meat and potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Braised Ground Pork & Potatoes ...