For cheesy and tender scalloped potatoes, try this easy recipe.

 I didn't have enough potatoes for Shepard's pie, so I threw together a pot pie

We found some pork loin on sale, they were so good.

 Sausage and cabbage, I have found that its not only inexpensive, but easy to make and very tasty.

This roast was beautifully seasoned, juicy, and so tender you could eat it with a spoon.

 Pot roast:
4lb. arm roast
2 teaspoons of salt and pepper
1 teaspoon of sage
1 teaspoon of rosemary
1/4 cup of diced onions
2 teaspoons of minced garlic
1 (14 oz.) can of diced tomatoes
                                                                  2 cups of beef broth
                                                                  1 1/2 cups of Guinness extra stout
                                                                  1 Tablespoon of oil
                                                                  1 Table spoon of butter
                       Mashed potatoes:
6 medium potatoes peeled and cubed
2 Tablespoons of melted butter
salt and pepper to taste

Preheat your oven to 375 degrees F
In a large pot of water, boil the potatoes until they are tender. Using a Dutch oven over medium heat, heat your oil. Pat the roast dry and season with salt, pepper, sage, and  rosemary. Gently place the roast into the pot and brown the outside of the roast. Once all of the sides are brown carefully take out the roast and set it aside. Now add the butter the butter and let it melt, stir  in the onions and garlic, sauté until tender. Add the diced tomatoes, beer, and broth, then bring it to a boil. Once at a boil lower the heat and let it simmer for ten minutes. Turn off the heat and carefully place the roast back into the pot, put the lid on top and put it into the oven to lest the roast finish cooking. At this point the potatoes should be done, ladle the potatoes into a bowl and pour in the melted butter, using the potato masher, mash the potatoes to desired consistency, then season to taste.. Once the roast is done and at an internal temperature of 170F,  set it aside to cool. Once the roast is cool shredded serve on a plate of mashed potatoes and drizzle some of the leftover juice on top. Yum!

 The crust is warm and flaky, with moist tender roast on the inside.
​Note: the recipe makes two pies.

2 lb. beef round roast
1/2 cup of sliced carrots
1/2 cup of peas
1/2 cup of diced potatoes 
2 teaspoons of minced garlic
2 teaspoons onion powder
 1 teaspoon of thyme
                                                      1 teaspoon of parsley 
                                                     2 teaspoons of salt and pepper
                                                     4 cups of beef broth + 2 cup of water
                                                      1 teaspoon of Worcestershire sauce
                                                      2 top pie crusts and 2 bottom pie crust
                                                        1 egg white beaten 
                                                         2 Tablespoon of butter + 2 Tablespoons of flour
Place the roast into your crockpot and coat with the salt, pepper, and minced garlic. Now pour in the broth and water, place the lid on top and cook on high for 4-6 hours. After the meat is cooked, shred it into a large bowl; now add the carrots, peas, and potatoes. Mix in the onion powder, thyme, and parsley. Preheat the oven to  450 degrees; in a medium sauce pan over medium heat melt the butter.
    Once the butter is melted stir in the flour to make a roux(that's right we are making gravy) Ladle in about a cup to 2 cups the beef broth from the crock pot, and the Worcestershire sauce. Whisk the gravy until it thickens, then take it off of the heat and set it aside. Roll the bottom crusts into the pie plates and spread the meat mixture evenly. Now carefully ladle the gravy over the meat and vegetables. Now place the top crusts on, and brush the top of the pies with the egg white; score then bake for 30-35 minutes or until golden brown and the potatoes are tender.

Savory and flavorful.

2 lbs. Ground beef
2 eggs
1 cup oatmeal
2teaspoons parsley
2 teaspoons oregano
2 teaspoons salt and pepper
1 teaspoon minced garlic
1 teaspoon onion powder
1 tablespoon canola oil

Over medium heat oil in a large skillet.
In a large bowl, combine beef, eggs, oatmeal, parsley, oregano, salt, pepper, and garlic. Form meat mixture into 1/2 inch thick patties, and place them into the skillet and cook until brown in the middle. Take off the heat and place on a paper towel to let cool. Serve with mashed potatoes and gravy.

 Its quick, easy, inexpensive, and oh so good. 

1 lb. ground beef
2 cups beef broth
​2 cups water
​1 1/2 cup frozen mixed vegetables
1 (15 oz.) can chili beans
​1 (12 oz.)can whole tomatoes
2 potatoes peeled and chopped
​1 Tablespoon salt
​                                                                            1 Tablespoon pepper
                                                                           1 Tablespoon garlic salt
                                                                           1 teaspoon cumin
​In a large stock pot brown ground beef over medium heat. Stir in the seasonings; add water and broth, let cook for 5 minutes. Then add vegetables, beans, tomatoes, and potatoes; bring to a boil for about 10 minutes and then let simmer for 30 minutes.
​Enjoy with cornbread.