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Easy Cheesy Shepard’s Pie
2 lbs. lean ground beef
1 medium onion; finely chopped
1 lb. bag frozen peas and carrots
1 10.5 ounce can double strength beef broth
1 Tbsp. flour
1 Tbsp. Worcestershire sauce
1 tsp. salt
½ tsp. coarse ground black pepper
2 Tbsp. ketchup
4 cups mashed potatoes; instant or homemade
2 cups sharp cheddar cheese; shredded
In a large heavy skillet, over medium heat, brown beef. Drain and place beef into the
crock of your Bravetti 7 Qt. Slow Cooker. Stir in the onions and frozen peas and
carrots.
In a measuring cup or small bowl, whisk together the canned beef broth with the flour
until blended. Pour over beef and vegetables. Stir in the Worcestershire sauce and
the ketchup.
Cover and cook on High for 2 hours or on Low for 5-6 hours. Stir mixture well.
Spread hot mashed potatoes over all. Top with cheese. Cook on high for 45
minutes; OR place into a 375◦ pre-heated oven until potatoes and cheese are lightly
browned.
Lemon Rosemary Turkey Breast
1 5-6 lb. turkey breast; skin removed, bone-in
5 sprigs fresh rosemary
1 ½ tsp. thyme leaves
1 ½ tsp. salt
2 tsp. coarse-ground black pepper
1 clove garlic
2 whole lemons; juice one, cut the other into quarters length-wise
1 medium onion; cut into quarters
2 cups chicken broth
Lay the sheet of aluminum foil on the counter and fold the sides length-wise into the
middle so that you end up with a strip 3 layers thick. Place into the crock of your
Bravetti Slow Cooker width-wise. It should cross the middle and extend up the sides.
This will serve as a harness for the turkey so that you can easily remove it from the
crock, once cooked.
Wash the turkey breast thoroughly and pat dry. Sprinkle both sides of the turkey
breast with the salt, pepper and thyme. Place, breast down into the crock atop the
aluminum foil. Place the wedges of the second lemon, 2 wedges onion, the garlic
clove and 3 whole sprigs rosemary into the exposed cavity of the turkey.
Mix the chicken broth with the juice from 1 lemon and the leaves of 2 rosemary
sprigs; pour over and around the turkey.
Cover and cook on Low 9 – 10 hours.
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Curried Apricot Chicken
1 3 ½ - 4 lb. whole chicken
4 Tbsp. apricot all-fruit or preserves
2 tsp. curry powder
½ tsp. ground coriander
½ tsp. ground ginger
¼ tsp. salt
1 cup chicken broth
1 medium onion; quartered
2 medium cloves garlic
3-4 cups cooked long grain rice
18” length of heavy duty aluminum foil
Lay the sheet of aluminum foil on the counter and fold the sides length-wise
into the middle so that you end up with a strip 3 layers thick. Place into the
crock of your Bravetti Slow Cooker width-wise. It should cross the middle
and extend up the sides. This will serve as a harness for the chicken so that
you can easily remove it from the crock, once cooked.
In a small glass bowl combine the apricot all-fruit, curry powder, coriander,
ginger and salt to make a thin paste; set aside.
Wash chicken thoroughly and pat dry. Place the onion wedges and the
whole garlic cloves into the cavity of the chicken. Set chicken into the crock
atop the aluminum foil harness.
Mix 1 tablespoon of the apricot/curry paste into the chicken broth and pour all
around the chicken in the crock. Using a basting brush, thoroughly coat
chicken with the apricot/curry paste making sure you cover all exposed areas
of the chicken.
Cover and cook on High 6-7 hours or on Low 9-10 hours. Remove chicken,
using foil harness, and place on platter. Discard foil.
Serve with rice as is OR:
Serving Suggestion: Remove onions and garlic from the cavity; place into a
medium sauce pan. Cut the chicken into serving pieces and place a top
cooked, long-grain rice on serving platter.
Using pot-holders, carefully pour liquid from crock into a gravy separator and
discard oil. Place juices into the sauce pan with the onions and garlic; bring
to gentle boil. Mix 1 Tablespoon cornstarch with ½ cup cold water or chicken
broth and pour into the boiling liquid. Bring back to a boil for 1 minute,
stirring constantly. Reduce heat and cook until a thick gravy forms. Pour
gravy over the chicken pieces and rice. Serve and enjoy!
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