Beef

3 Cheese Hamburger (8/23/22)

Abruzzese Style Lasagna (9/28/19)

Air Fryer Taquitos (1/18/21)

Asian Beef Bowl (4/9/25)

Aussie Burger with the Lot (4/23/22)

Australian Meat Pie (2/10/22)
Bavarian Meatballs (10/28/14)
Bavarian Pot Roast (12/8/18)
BBQ Beef Sandwiches (8/19/15)
Beef and Noodles (12/07/13)

Beef and Bean Sloppy Joes (12/12/21)

Beef and Oats Sliders (3/26/23)
Beef and Red Ale Pie (3/17/15)

Beef and Sweet Potato Stew (12/20/21)
Beef and Watermelon Stir Fry (7/3/19)

Beef Barbacoa Tacos (5/17/21)

Beef Daube Provencal (2/17/21)

Beef Enchilada Lasagna (7/4/22)

Beef GHOULash (10/15/22)

Beef for Tacos (12/15/13)
Beef in Red Wine Sauce (12/26/19)
Beef Kabobs (5/29/14)

Beef Kafta (5/9/22)
Beef Pot Pie (6/4/14)
Beef Pot Roast (11/14/13)
Beef Pot Roast with Apples and Onions (10/2/19)

Beef Rendang (3/14/24)

Beef Roast on a Spit (8/5/22)
Beef Short Ribs (10/23/13)
Beef Stroganoff (7/16/14)

Beef Stuffed Shells (8/7/23)
Beef Tenderloin Bourguignon(1/2/14)

Beef Tips Marsala (1/1/21)

Beef Tips with Gravy (9/22/24)

Beef Tongue Stew (9/19/20)

Beef Tongue Vinaigrette (12/19/23)
Bierocks (9/6/17)

Bistecca alla Fiorentina (2/22/23)
Bò Nướng Hành Hương  (2/27/19)
Braised Beef Rolls (3/23/15)
Brasato al Vino Rosso (3/2/19)

Bratwurst Burgers (4/6/22)
Busy Day Rump Roast Dinner (10/8/16)
Caprese Burgers (8/6/19)

Carbonada en Zapallo (10/27/23)
Celery Steak (1/9/14) (3/6/22)
Cheese Burger Casserole (10/1/18)
Cheeseburger Pizza (1/29/14)
Chile Colorado Burritos (11/7/17)
Chili Burritos (7/17/21)

Chili Frito Pie (1/29/23)

Chimi Burger (6/10/22) 

Chimichangas (11/22/24)
Chinese Beef and Tomatoes (10/21/14)
Chivito Sandwich (2/9/19)
Citrus Beef Skewers (5/30/16) SRC
Coffee Scented Short Ribs (11/5/19)
Copy-Cat Detroit Coney Dogs (7/23/17)

Copy Cat In and Out Burgers (12/23/22)
Corned Beef and Cabbage (3/16/14)

Cornflake Meatloaf (9/16/23)

Crockpot Meatloaf (4/30/22)
Date Glazed Beef Kebabs (6/10/19)

Daube de Boeuf À la Gasconne (10/12/20)
Deep Dish Pizza Casserole (10/10/18)

Easy Beef Ragu (1/13/21)
Easy Empanadas (4/1/20)
Empanada Nachos (4/29/20)
Fajita Burgers (7/28/17)
Filet Mignon au Poivre with Chocolate Port Sauce (10/8/15)
Filet Mignon on a Stick (7/18/18)
Filet Mignon Salad with Roasted Veggies (1/8/17)
Filet Mignon with Cabernet Jus (2/8/14)
Filet Mignon with Spiced Fig Zip Sauce (2/4/15)
French Dip Sandwiches (6/11/14)
French Onion Butter Burgers (6/28/18)
Ginger Beef Stir Fry (2/24/15)

Greek Burgers (5/18/21)
Greek Meatballs (4/16/15)
Grilled Burgers with Radish Cream (6/22/18)
Grilled Filet Mignon with Zip Sauce (6/12/16)
Grilled Meatball Skewers (7/19/20)

Grilled Meatball Sub (8/6/23)

Grilled New York Strip Steaks with Caramelized Mushrooms and Burrata (7/4/21)

Grilled New York Strip Steaks with Herb Compound Butter (6/5/22)

Grilled Rachel Taco (3/10/22)
Grilled Steak with Mango and Jalapeno (8/8/19)
Grilled Steakhouse Salad (6/2/15)
Grilled Tacos (3/5/18)

Grilled TBones with Mango Chimichurri (6/6/21)

Ground Beef Stir Fry (9/12/21)
Goulash (1/10/16)

Hachee (Beef and Onion Stew) (9/10/20)
Halloween Taco Pockets (10/31/18)

Hamburger Hotdish (2/18/25)
Hamburger/Potato Casserole (1/8/15)
Hashweh (10/13/18)

Hawaiian Burger (5/1/22)
Herb Encrusted Beef Tenderloin (10/15/17)

Hickory Burgers (7/30/20)
Homemade Taco Hot Pockets (6/11/18)

Hot Beef Sundae (3/31/24)

Hungarian Short Ribs (12/10/20)
Indian Spiced Beef Bordeaux (11/21/15)

Instant Pot Beef Brisket (10/19/23)
Instant Pot Beef Short Ribs (2/14/20)

Instant Pot Beef Shwarma (3/10/23)
Instant Pot Brasato al Nebbiolo (1/31/20)
Instant Pot Corned Beef with BBQ Whiskey Glaze (4/20/20)
Instant Pot Goulash (8/5/19)
Instant Pot Irish Stew with White Cheddar Crust (3/10/18)
Irish Stew (2/29/16) SRC
Italian Meatball Stew (9/6/19)
Jager Eintopf (German-Style Shepherd's Pie) (11/16/19)
Khinkali (Georgian Meat Dumplings) (3/10/19)

Kjøttkaker med brunsaus (Norwegian Meatballs) (10/9/22) 

Korean Beef (2/11/14)

Korean Grilled Steaks (5/12/22)
Korean Meatballs (1/13/20)

Korean Steak Tacos (5/12/22)
Korhake Loobia Sabz (Green Bean Stew) (10/29/19)
Kreatopita (Savory Meat Pie) (3/11/19)
Lapsong Souchong Smoked Beef Roast (3/31/15)
Lahma Bil Basal (6/24/17)
Lasagna (11/16/13)

Lasagna Bolognese (10/6/21)
Leftover Burger Tacos (6/30/20)
Leftover Filet of Beef Stroganoff (5/9/20)

Lemon Charred Beef over Vegetable Spaetzle (10/8/21)
Lengua Tacos (5/22/15)
Lihapullat (Finnish Meatballs) (7/10/19)
Maafe (Beef and Peanut Stew) (4/10/20)
Maple Glazed Corned Beef (3/9/18)
Meatballs with Mushroom Gravy (3/21/15)
Meatloaf (10/16/13)
Meatloaf Burgers (6/21/19)
Mexican Burger (5/6/18)

Milanesa Napolitana (4/10/21)
Mini Meatloaf Bundts (6/18/20)
Mini Mummy Meatloaves (10/9/18)
Mississippi Roast (4/16/18)
Mushroom Swiss Burger (5/19/20)

Orange Marmalade and Whiskey Glazed Corned Beef (3/16/23)
Osso Bucco (12/7/14)
Osso Bucco in an Instant Pot (11/4/17)

Oven Baked Sliders (2/15/22)
Oven Braised Short Ribs with Fennel (3/5/15)
Pan Seared Strip Steaks (4/8/17)

Pan Seared Tenderloin Tips with Mushrooms and Onions (2/13/21)

Peirogi Shepherd's Pie (9/13/21)
Phase 1 Hamburgers (9/5/16)
Philly Cheese Steak Burgers (6/5/18)

Philly Cheese Steak Sandwich (6/5/23)
Philly Cheese Steak Wrap (10/23/14)

Pie Iron Philly Cheese Steak (8/17/25)
Polpette (Italian Meatballs) (5/2/20)
Pot Roast II (2/6/14)
Pot Roast in Foil (9/16/14)

Pot Roast in an Instant Pot (11/9/23)
Pot Roast Stew (6/17/17)
Prime Rib Roast (12/21/13)
Pumpkin Joes (9/20/18)
Ranch BBQ Beef Sandwiches (3/20/18)
Rebekah's Perfect Pot Roast (10/26/15) SRC
Reuben Pizza (3/18/14)
Reuben Quesadillas (3/10/17)
Roast Beef (10/26/14)

Roast Beef and Stilton Melt (3/27/24)

Roasted New York Strip Loin (11/21/21)
Ropa Vieja (2/10/18)
Salisbury Steak Meatballs (2/10/16)
Salisbury Steak with Mushroom Gravy (9/5/18)
Savory Stew (10/20/18)

Shipwreck Casserole (11/8/24)

Short Ribs with a Chili Wine Glaze (11/13/21)

Shredded Beef Taco Bowls (9/11/22)

Shredded Italian Beef Sandwiches (3/5/22)

Sloppy Joes (11/8/13)

Sloppy Joe Cups (9/8/24)
Sloppy Joe Tacos (10/1/17)
Slow Cooker Beef Shank Pasta Sauce (10/9/17)

Slow Cooker Beer Tips with Gravy (9/22/24)
Slow Cooker French Dip (6/11/14)

Slow Cooker Goulash (1/13/22)

Slow Cooker Shredded Beef Grilled Tacos (10/3/21)

Slow Cooker Steak Fajitas (8/16/21)

Slow Smoked Beef Brisket (3/12/21)
Smoked Pot Roast (7/11/20)

Smoked T-Bone Steak (4/14/21)
Spaghetti with Meat Sauce (12/21/13)
Southwest Meatloaf (2/18/20)
Spiced Beef Kabobs (6/5/19)
Spice Crusted Standing Rib Roast (1/9/16)
Spice Rubbed Flank Steak with Salsa Criolla (1/12/19)

Spiced T-Bone Steaks (2/16/22)
Spinach and Berry Salad with Grilled Steak (6/16/19)
Steak and Egg Skillet (7/24/17)
Steak and Pasta (6/13/18)

Steak Bearnaise (5/23/25)

Steak Diane (12/15/23)
Steak Grillades (6/14/14)

Steak House Burrito (7/21/21)
Steak Kabobs (9/29/14)

Steak Pita (1/6/22)

Stuffed Acorn Squash (9/20/21)
Stuffed Cabbage (9/26/13)

Stuffed Cabbage Casserole (9/8/17)

Stuffed Pizza Burgers (6/27/21)
Swedish Meat Balls (10/27/13) (3/2/25)
Sweet and Smoky Bacon Cheddar Burger (5/6/15)
Swiss Steak (4/26/17)

Taco Calzones (11/10/20)
Taco Casserole (6/21/16)
Taco Crepes (5/1/20)
Taco Pie (12/4/13)
Taco Soup (9/6/18)
Tamale Skillet (5/8/18)

Taco Ticos (6/10/24)
Tenderloin Grillades (2/26/17)

Tenderloin Tips over Lemony Pappardelle (12/19/21)
Tepsi Baytinijan (2/10/20)
Teriyaki Meatballs (3/20/14)

Triple Aged Cheddar Cheeseburger (6/9/23)

Uruguayan Milenesa (3/22/23)
Wine and Cola Braised Beef Shanks (5/19/15)

Woolworth Cheeseburger (7/5/22)

Zombie Eyes (Halloween Meatballs) (9/29/20)

I'm Looking Up Today and it is a Touching Sight.

The prompt for today's Photo a Day Challenge, #30 summerdays, is to look up and photo what you see.  I was sitting in my living room chair and looked out the window as a bird flew into the roof of my porch....

So here is the story behind this hole in the roof of our porch.  Several years ago we had a woodpecker who was wreaking havoc with the roof of our porch.  Before we finally got rid of "woody" we had 5 or 6 holes in the roof.  We started patching them up but when we got to this particular hole we could not close it because a bird had her babies in there.  Here is the thing about birds, you think you will wait until the babies fly the coop (or roof) and then patch it.....but those birds (and bees, I guess) are going at it all the time, evidently, because as soon as the babies leave, there are more eggs laid!!  So we always say we will wait until the Fall and then we forget about it until we notice the birds flying in and out of our roof again.

I enjoy watching the mama bird go back and forth taking care of her babies and it was a perfect segue into today's One Word Wednesday prompt.  One Word Wednesday is a little exercise that my friend, Lisa, put together for those of us that are, were, or will be care givers.  She gives us a one word prompt each Wednesday and we write about what comes to mind about our care giving lives when we think of that word. Today the word is TOUCH.

I thought about talking about the touching that is required of me as a care giver....the bathing, the hair brushing, the dressing but then I looked out and saw that mama bird caring for her little one and it reminded me of the touching my mother used to give me.  One of my fondest memories is laying on the couch reading or watching tv while my Mom would tickle my back.  She would sit next to me for hours, tickling my back, rubbing my back, scratching my back and we would talk or watch tv or I would read while she and my father talked.  I had forgotten all about that until today.  I am so busy being my Mom's mom that I forget, sometimes, what it was like to be my Mom's daughter.

I had a good day today, Frank had to drive about an hour each way to drop off some contracts and I went for the ride with him.  It gave us time to catch up with each other and he bought me lunch!!  Then he went with me to pick up the groceries for the food pantry and helped me trudge all of them downstairs.

When we got home, I started on dinner.  Tonight is Beef Pot Pie, using the leftover beef scraps that I cooked up in my stockpot when I made the beef kabobs last week.   I make Beef Pot Pie, exactly like I make Chicken Pot Pie but of course I use beef and beef broth and omit the thyme.

Make a roux of butter, flour, salt and pepper.

Add beef broth to make a gravy.

Add the vegetables and beef.

Heat through to defrost vegetables.

Transfer to a pie dish.

Top with Pie Crust and Bake.

My pie crust did not want to cooperate but it will be fine once it is baked.

Beef Pot Pie

1/4 c. butter

1/4 c. flour

salt and pepper to taste

2 c. beef broth

1-2 c. leftover beef

1 (15 oz) pkg. frozen mixed vegetables

1 pie crust

Melt butter in saucepan over med high heat.  Add flour and salt and pepper and cook until flour starts to brown a bit.  Add beef broth and whisk until smooth and starting to thicken.  Add beef and vegetables and warm through. Transfer to a pie tin and cover with a pie crust, cutting slits to vent steam.  Bake at 400* for 40-50 minutes until crust is golden brown.  Print Recipe

Beef and Mushroom Pie with a Renato Ratti Marcenasco Barolo 2017 #ItalianFWT

 Have leftover beef from your Holiday dinners?  Turn them into this amazing one skillet dinner.  Pop open a bottle of Barolo wine and you have another guest worthy dinner to share.

Join the Italian Food Wine and Travel group as we visit Piedmont for the last of the 3 Big B's, Barolo.

Smoked Salmon and Herb Quiche #PiDay #FoodnFlix

Today is Pi(e) Day, 3.14.  There is a 159 following that 14 but that makes no never mind here.  3.14 is a day to make and share Pi(e)s.  This event was created for our Festive Foodies group by Colleen of The Redhead Baker.

I had originally planned on sharing a Moroccan Shrimp Pie.  The recipe sounded delicious.  I put it together last Friday and we sat down to dinner.  We took a bite....uhoh...perhaps it was just the first bite....took a second bite....it was worst than the first.  The culprit....lemon....so much lemon that it was actually bitter.  I was so disappointed, not only because I had anticipated a delicious dinner but because I was planning on that recipe for this event.

I began thinking of other ideas....I really wanted to stick with a savory pie.  I ran through all the possibilities.... I had already shared chicken pot pie, beef pot pie, Irish stew pie, tomato pie, lobster pot pie, and a pork and apple pie.  Not too mention the numerous quiches......Hey, how about a quiche?

Quiche was a perfect idea because not only would it fit the bill for this event but it was the perfect recipe to share for our Food n Flix selection this month, Runaway Bride.

Runaway Bride is a fun little romance comedy starring Richard Gere and Julia Roberts.  It was the movie chosen by Ali over at Fix Me a Little Lunch.  You still have time to join in the fun.  Check out Ali's announcement post to learn how.

This film is about a woman (Roberts) who has left 3 men standing at the altar as she bolts from the ceremony.  She is currently engaged to the 4th man who is convinced that he is the one.  

A cynical, down on his luck reporter (Gere) decides that she is going to follow past practice and bolt on this poor guy as well.  He arrives in town to write a story.  It is a fun, predictable film that we enjoyed.  Of course, this is coming from someone who also loved Pretty Woman and who considers When Harry Met Sally one of my favorite films.

One of the results of the relationship that occurs between Roberts and Gere is that she is left doing some soul searching after he points out to her that "she doesn't even know what kind of eggs she likes".  Gere asked each of the intendeds what Roberts favorite breakfast was and they all responded with a different type of egg adding "just like me".

One scene shows Roberts cooking up every egg dish known to man, and trying them all to see which it is that she DOES prefer.  Watch the film to find out what she discovers about eggs and about herself.

What then is more perfect to combine these two events than an egg pie aka quiche?  Absolutely nothing.

My blues over the failed dinner were dispelled and I began rummaging in my pantry and refrigerator to see what kind of quiche I should make. Spring Vegetable, Lorraine, Ham and Broccoli, Ham and Asparagus, and  Cauliflower and Leek were already written about so I needed something new. 

I found some smoked salmon in the freezer and some Boursin and Swiss Cheese in the refrigerator.  I always have a ton of eggs, thanks to my ladies who live in my back yard.  I also found some fresh dill that I thought would be perfect with the salmon.

While the crust was pre baking, I whisked together the eggs, Boursin cheese, cream and dill.  When the crust was nice and browned.  I layered the smoked salmon along the bottom of the crust.  Sprinkled the Swiss cheese over the salmon and then poured the herbed custard over all.  Popped it in the oven for about an hour and it turned out beautifully.

The smooth creamy goodness of the herbed cheese custard was perfect with the smoky richness of the salmon.  The best thing, in my opinion, about quiche is that it can be served as an elegant breakfast, a lovely lunch or a light dinner.  Serve it up with a seasonal fruit salad or some leafy greens and it is a complete meal.

When we finished watching Runaway Bride, I knew right away that I was going to make some sort of egg dish.  I grabbed this cookbook, that I had received as a gift from my sil, Mary, and was thumbing through it.  I had chosen another egg recipe but then changed it up when my first pie was a fail.  Mary bought me this book because I raise laying hens and am constantly looking for new ways to use up the abundance of eggs they provide.  I am going to share this post over at Foodies Read.  It has some great ideas and I've made a couple of recipes including this frittata and these eggs benedict that turned out wonderfully.

Make sure you stop by and see what other great pies are being shared today.  You will find links right underneath this easy peasy recipe.

Smoked Salmon and Herb Quiche

1 pie crust, prebaked

1 (8oz) pkg. smoked salmon

1 c. shredded Swiss Cheese

1 (5 oz) pkg. Boursin Cheese

1 T. chopped fresh dill weed

1 c. half and half

4 eggs

pepper to taste

Layer the smoked salmon on the bottom of the pie crust.  Sprinkle with Swiss Cheese.  In a large bowl, whisk together the Boursin Cheese, dill, cream, pepper and eggs.  It is okay if some of the Boursin remains lumpy.  Pour over the salmon and cheese.  Place the pie pan onto a baking sheet and place in a preheated 350* oven for 50-60 minutes, until puffed, browned and a knife inserted in the center removes cleanly.  Print Recipe

More Perfect Pi(e)s

• Beef Stew Pot Pie with Homemade Puff Pastry Topping by Amy's Cooking Adventures
• Brownie Mint Pie by Family Around The Table
• Chocolate Coconut Cream Pie by Strawberry Blondie Kitchen
• Chocolate Mint Pie by Karen's Kitchen Stories
• Chocolate Peanut Butter Tart by The Redhead Baker
• Chocolate Velvet Pie with Meringue Crust by That Skinny Chick Can Bake
• Cinnamon Streusel Topped Carrot Pie by Cooking With Carlee
• Coconut Chess Pie by The Spiffy Cookie
• Crazy Easy No Bake Key Lime Pie by Jonesin' For Taste
• Easy Buttermilk Pie Recipe by West Via Midwest
• Easy Lemon Pie by Corn, Beans, Pigs & Kids
• Lamb, Basmati Rice, and Grape Leaf Pi(e) by Culinary Adventures with Camilla
• Mini Lemon Meringue Pies by Cookaholic Wife
• Mixed Berry Mini Pies by Bear & Bug Eats
• Old Fashioned Coconut Cream Pie by Everyday Eileen
• Shamrock Shake Pie by Kate's Recipe Box
• Smoked Salmon and Herb Pie by A Day in the Life on the Farm
• Strawberry Lemonade Pie by Cindy's Recipes and Writings
• Strawberry Pie by Palatable Pastime
• Torta Pascualina (Spinach Ricotta Pie) by Caroline's Cooking
• Upside Down Apple Pie by Jolene's Recipe Journal

Dingle Pie #SundayFunday #PiDay #StPatsDay

So here we are getting ready for St. Patrick's Day with the Sunday Funday Bloggers but it is also PI(e) Day tomorrow, 3.14, and the French Winophiles are celebrating Women History month so I wanted a dish that I could pair with a lovely red blend from Lirac.

My solution to this conundrum? This savory, delicious pie made with slow braised lamb in an herb gravy.

Pineapple Meringue Pie for #SundaySupper

This week the Sunday Supper folks are sharing pie recipes.  Sweet or savory, breakfast, lunch, dinner or dessert.  Able to be held in your hands or messy as can be, requiring not only forks but lots of napkins.  All kinds of pies!  This is thanks to Erica of  The Crumby Cupcake who is hosting the party this month.

I have a pie loving family.  My children often asked for Birthday Pie instead of Birthday Cake.  Amy's  favorites are apple and pumpkin.  Chuck's favorite is Holy Cow Chocolate Pie.  Tingting is partial to pumpkin.  My favorites are pumpkin, apple. lemon meringue and blueberry.  Frank?  Frank loves all pies...his favorite is my apple pie, but he also loves cream pies, chocolate cream, banana cream, pineapple cream, coconut cream.  Of course, he wouldn't turn down a peach, cherry, blueberry or strawberry pie either.  When I asked him what kind of pie he would like for this event he asked for pineapple.  I found this recipe in one of my old issues of  Cuisine at Home and decided to make it to share with you.  I'm glad I did and I think you will be glad that I did too.

Pineapple Meringue Pie

as found in Cuisine at Home, Issue #56

Crust:

1 c. flour

1/4 c. powdered sugar

pinch of salt

1 stick unsalted butter, cold and cubed

4 oz. cream cheese, cubed

Filling:

1 c. sugar

2/3 c. pineapple juice concentrate, thawed

1/3 c. water

5 egg yolks (reserve whites for meringue)

3 eggs

6 T. unsalted butter

pinch of salt

juice of 1/2 a lime

1 (5 oz) can crushed pineapple, drained

Meringue:

5 egg whites

1/2 t. cream of tartar

2/3 c. sugar

1/2 t. vanilla

Preheat oven to 400*.  Spray a 9" glass baking pan with cooking spray.

Place flour, sugar, and salt for crust in food processor and pulse to combine.  Add the butter and cream cheese, blend until dough forms a ball.  Press flat, wrap in plastic and chill for 30 minutes in the refrigerator.  

Roll dough out on a lightly floured surface into a 12-14" circle.  Transfer to pie plate, trim and crimp edges.  Place in freezer for 15 minutes.  Remove from freezer and blind bake (line with foil filled with beans, rice or pie beads) for 25 minutes.  Remove foil and weights and cook 10 minutes longer. When removing crust, reduce oven to 325*.

While crust is baking, whisk all ingredients for filling,except crushed pineapple in a saucepan placed over medium heat.  Cook and stir for about 10 minutes until mixture thickens.

Remove crust from oven and pour hot filling mixture through a fine mesh sieve into the hot crust. Sprinkle the crushed pineapple over the filling and stir lightly.  Place pie back in oven and bake until filling is just set, 15-20 minutes ( my filling took 30 minutes to set).  Remove pie from oven and raise temperature to 425*.

While pie is baking, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.  Beat until soft peaks appear then gradually beat in the sugar.  Continue beating until glossy with stiff peaks.  Add vanilla.

Remove pie from oven.  While pie is still piping hot, add the meringue around the sides of the pie, extending past the crust to the pie plate.  Place remaining meringue into the center and then spread the meringue from the edges into the center until the whole pie is covered and lifting the spatula occasionally to make peaks.  Return pie to hot oven and bake for 5 minutes until golden brown.  As you can see from mine I could have removed it 30 seconds sooner so keep an eye on it.  Let cool completely before serving.  Print Recipe

Sweet As Pie

• Banana Cream Pie from Recipes Food and Cooking
• Blood Orange Pie from The TipToe Fairy
• Brown Sugar Pie from Hezzi-D's Books and Cooks
• Cherry Chocolate Brownie Pie from Sew You Think You Can Cook
• Chocolate Macadamia Nut Tart from Desserts Required
• Chocolate Pudding Pie from The Bitter Side of Sweet
• Coconut Cream Pie from Family Foodie
• Easy Lemon Pie from Basic N Delicious
• Fresh Lemon Hand Pies from From Gate to Plate
• German Sweet Chocolate Cream Pie from Meal Planning Magic
• Gluten-Free Chocolate Cherry Pie from NinjaBaker
• Gluten Free Mini Irish Cream Chocolate Mousse Pies from Cupcakes & Kale Chips
• Grapefruit Pie from Culinary Adventures with Camilla
• Homemade Oatmeal Creme Pies from Pies and Plots
• Irish Cream Coffee Mud Pie from The Crumby Cupcake
• Leaf Topped Apple Pie from That Skinny Chick Can Bake
• Magic Cookie Bar Pie from Moore or Less Cooking
• Mixed Berry Hand Pies from My Imperfect Kitchen
• No Bake Blueberry Cheesecake Pie from Feeding Big and More
• No Bake Blueberry Mini Filo-Pies from Hardly A Goddess
• No-Bake Mixed Berry Cream Cheese Tart from Magnolia Days
• Orange Meringue Pie from Cindy's Recipes and Writings
• Paifala (Samoan Pineapple Half Moon Pies) from Tara’s Multicultural Table
• Peanut Butter Chocolate Chip Pie from Sweet Mornings
• Perfect Manhattan Pie from The Texan New Yorker
• Pineapple Meringue Pie from A Day in the Life on the Farm
• Quick Swiss Apple Pie from Confessions of a Cooking Diva
• Raspberry Cheesecake Pudding Pie from Flour On My Face
• Strawberry Mascarpone Tart from Taste And See

Mealtime Pie

• Beef & Red Wine Pie from Wholistic Woman
• Cauliflower Cheese Pie with Grated Potato Crust from Food Lust People Love
• Chard and Parsnip Galette from Caroline’s Cooking
• Cornish Pasties from Palatable Pastime
• Homity Pie (British Potato Leek Pie) from Curious Cuisiniere
• Italian Cheesy Artichoke and Asparagus Phyllo Pie from La Bella Vita Cucina
• Italian Hand Pies from Brunch-n-Bites
• Irish Shepherd's Pie from The Freshman Cook
• Jamaican “No-Beef” Patties from What Smells So Good?
• Mini Swiss Quiches from Family Around The Table
• Mushroom Swiss Quiche from Renee’s Kitchen Adventures
• Pizza Rustica from Monica’s Table
• Salmon Pot Pie from Bobbi’s Kozy Kitchen
• Savory and Spicy Mincemeat Pie from eating in instead
• Shepherd’s Pie Hand Pies from Our Good Life
• Skillet Shepherd’s Pie from Life Tastes Good
• Spaghetti Pie from Grumpy’s Honeybunch
• Spicy Korean Cottage Pie from kimchi MOM
• Taco Hand Pies from Kitchen Gidget
• Weeknight Chicken Pot Pie from Books n' Cooks

• Plus: Baked Puerto Rican Meat Pies and More Pie Recipes from Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Beef GHOULash and the Weekly Menu #SoupSaturdaySwappers

Thrill your little Ghosts and Goblins with this hearty and delicious GHOULash that will keep them warm and give them energy for a night filled with begging.

The Soup Saturday Swappers are sharing Meal Sized Soups and Stews today.......

Pierogi Shepherd's Pie #BakingBloggers

This delicious one skillet dinner starts with ground beef  sauteed with onion and garlic, drenched in gravy with vegetables and topped with potato cheese pierogi before being finished off in the oven.  Delicious, easy, quick and convenient.  A perfect weeknight meal.

The Baking Bloggers are making dishes with ground and/or minced meats today.......

Hot Beef Sundae #SundayFunday

Surprise your family with Sundaes for Dinner!!!  Tomorrow is April 1.  Turn your Sunday Pot Roast leftovers into a fun April Fools Prank with this Hot Beef Sundae......

A German-Style Shepherd's Pie with a French Rasteau Wine #Winophiles

This German Style Shepherds Pie known as Jager Eintopf is layer upon layer of savory flavor.  It is a warm, hearty, stick to your ribs dinner, perfect for this time of year.

I paired it for dinner one night with a bottle of French wine from Rasteau......

Smoked Beef Brisket, Canvasback Cabernet and the Weekly Menu #WinePW

 And just like that.....I suddenly have all kinds of time on my hands.  I have been telling all of my readers how busy life is around our house during Lent. I run the Parish Fish Fry each Friday feeding some 300 plus people each week.  Prep starts on Wednesday and we work hard until clean up is completed on Saturday.  

This past Wednesday I got up early, ran and picked up the perishables for our Food Pantry Distribution, pulled the client files and made the appointments for them to pick up their distribution.  Then I headed into the kitchen and began preparing pies and cornbread for our Friday Fish Fry.

I was in the middle of this when I got a phone call from my doctor's office informing me that the Teen had tested positive for COVID and that we all needed to quarantine for 10 days.

Instant Pot Irish Stew with White Cheddar Crust #EattheWorld #WinePW #OTBN

Since it is March, we are visiting Ireland in our Eat the World group.  Eat the World is a group led by my friend, Evelyne of CulturEatz,  where we will be visiting a different country each month and sharing recipes from them.  Last month we went to Cuba and I shared a Ropa Vieja that I made in the slow cooker.

This month my recipe is being made in an Instant pot.  I wonder what gadget I'll find to use for next month's Country?

I have shared several Irish stew recipes with you in the past.  This Irish stew was made in a slow cooker.  This one contains red ale and also started in a crockpot and then was turned into a pie, like the recipe I'm sharing today. 

There are many similarities in all of these recipes.  They all contain beer as the liquid.  They are all thick, hearty and delicious.  But there are some differences as well, which allows me to share them without feeling repetitious.  The crusts for the stew pies are completely different, using store bought pie crust for the first one and making a homemade Irish Cheddar crust for this version.  And then of course there is the difference in cooking methods for the stew itself.  

This is a very rustic pie.  No bottom crust and a thick, savory, rich top crust.  It reminds me of a dinner you might enjoy in Ireland when you come in from working the farm, tending the sheep.  Of course, the meat would probably be lamb or goat instead of beef.  Unfortunately, I didn't have any lamb or goat on hand for this stew.

The crust, while quite thick, melted in your mouth.  It was flaky and tender.  This is a delicious dinner with which to celebrate St. Patrick's Day.  Using the Instant Pot allowed me to have this dinner ready in less than 1 1/2 hours.  Of course, you can always make your stew in a slow cooker or on the stove top, just allow for more time.  

I found numerous recipes for the White Cheddar crust.  All of them a little bit different. I took a little from here and a little from there and created my own version.

St. Patrick's Day is not the only thing we celebrate in March.  The members of my Wine Pairing Weekend group also celebrate Open That Bottle Night.   OTBN is actually on February 24th, when David of Cooking Chat, encourages us to open a bottle of wine that we have been saving for a special occasion.  We then share our thoughts with the others on the second Saturday of March. You can see David's  invitation post here.

I decided to share a Michigan wine that I had bought for last month's Wine PW event when we celebrated Women in Wine.  That post was in preparation of March being Woman's History month.  I bought several bottles of wine while visiting a Michigan winery but was really excited about this bottle of Faye made with 100% Cab Franc.  

I wasn't only excited because this wine is deliciously smooth and well balanced but because it is a MICHIGAN red that is smooth and well balanced.  This is the first Michigan red that I have found that not only compares with a California red but is better than many California reds I have enjoyed.

That is very exciting to me.  Pair that with the fact that the wine maker is female in a predominantly male field and it is magical....just like the wine.   Speaking of magical, the pairing of this wine with this rich, delicious, hearty stew was perfect.

You will find links to more delicious Irish foods and OTBN choices following my recipe.  You are going to want to check them out....I can't wait to see what everyone is sharing.

Instant Pot Irish Stew with a White Cheddar Crust

1 1/4 c. flour

4 T. cold butter

3 oz. Irish White Cheddar cheese

1/4 c. beer

pinch of salt

1 lb. stewing beef

1 T. cooking oil

salt and pepper to taste

2 carrots, scraped and sliced

1 onion, diced

1 stalk celery, sliced

2 cloves garlic, minced

1 bay leaf

3 sprigs thyme

4 oz. sliced mushrooms

1/2 of a 12 oz. bottle of beer

2 T. cornstarch

1/4 c. water

Place the flour, butter and salt into the bowl of a food processor and pulse until pea size crumbles are formed.  Pour into a bowl and stir in the beer and cheese just until combine.  Form into a disc and refrigerate while you make the stew.

Set the Instant Pot to saute and add the oil.  Season the beef with salt and pepper. Once the display reads "hot" add the beef to the Instant Pot and saute until browned. Add the carrots, onion, celery and garlic. Saute for a few minutes until browned in spots and fragrant.  Cancel the saute feature and turn instant pot off.  Add the mushrooms, bay leaf, thyme and beer.  Seal the lid onto the instant pot, make sure the vent is closed and press the soup/stew setting.  

When instant pot is done cooking, allow the pressure to release naturally for 10 minutes before carefully using the quick release method.  Open the pot and press the saute button again.  

Make a slurry of the cornstarch and water.  Remove the stems from the thyme and the bay leaf from the pot.  Stir in the slurry.  Cook and stir until sauce thickens and turns glossy.  Pour stew into a pie pan.

Remove the dough from the refrigerator while there is still 15 minutes of cooking time remaining on the stew.  Once the stew is placed into the pie pan, roll out the dough and place it onto the stew, sealing the dough to the edges of the pie plate with your fingers.

Place the pie onto a baking sheet and bake in a preheated 400* oven for 20-30 minutes, until the crust is golden brown.  Print Recipe

More Irish Recipes

Check out all the wonderful Irish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join:

• Evelyne: Irish Yellowman Candy 
• Amy: Cheesy Potato Soup with Irish Ale
• Nicoletta and Loreto: Irish Chocolate Stout Cake 
• Wendy:Instant Pot Irish Stew with White Cheddar Crust
• Camilla: Shamrock Salad-Topped Irish Boxty
• Tara:  Irish Baked Eggs with Spinach
• Karen:  Irish Potato Cakes
• Sarah:  Irish Parsnip Soup
• Margaret:Dublin Coddle (an Irish Stew)
• Bernice: Potato Cabbage and Rutabaga Colcannon

More Amazing Bottles of Wine

• Martin from ENOFYLZ Wine Blog will post “A Journey To Iberia And Beyond for Open That Bottle Night #WinePW”
• Lori from Dracaena Wines will share “Emotion, Not Money or Age for this #OTBN #WinePW"
• Wendy at A Day in the Life on the Farm is posting "Instant Pot Irish Stew with a White Cheddar Crust #EattheWorld #winePW #OTBN"
• Jane from Always Ravenous served “Chicken Breasts in a Tart Cherry Pinot Noir Sauce #winePW #OTBN“
• Camilla at Culinary Adventures with Camilla paired “Brisket over Butter-Braised Leeks + Hundred Suns’ Ciel du Cheval 2015“
• Nicole from Somm’s Table will share “The Big 10, Champagne, Burgundy, and #OTBN.“
• Gwendolyn at Wine Predator will blog about “Open that Bottle Night 2018: Ranchita Canyon Vertical Paired with Lasagna for #WinePW“
• David at  Cooking Chat will post “Roasted Lamb Chops with Blackberry Sauce for #OTBN #winePW“

Don't have a blog post about #OTBN to share? No problem! Join the conversation about #OTBN and special wine and food pairings by joining our live Twitter chat. Tune into the #winePW hashtag on Saturday, March 10, 11 am ET / 8 am PT to join the conversation. You can also check out past and future #winePW topics on the Wine Pairing Weekend page. For background on #OTBN, visit our Open That Bottle Night Invite post. For background on #OTBN, visit our Open That Bottle Night Invite post.