Relief Society

I actually went to our Relief Society meeting last night. It was quite nice to leave the kids with Brett and take a break. I must say, the only reason I really went though was because I signed up to bring a casserole. I made Shepherds Pie. It's my families favorite and it's fairly easy to make. When I make it I put my own twist on it. We make Bacon Wrapped Pork Loin the day before and add the left overs. It is awesome!

Here's the recipe's.

Bacon Wrapped Pork loin

Pork Loin
Salt and Pepper
1 tablespoon Olive Oil
2 T finely chopped rosemary
¼ lb bacon
1 cup of liquid to de-glaze the pan.

Preheat oven to 375◦F. Season pork with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.

Rub pork with chopped rosemary, wrap with bacon, overlapping strips slightly. Tie pork roast with kitchen twine. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145◦F on a meat thermometer, 35 to 40 minutes. Remove from oven. Transfer pork to a serving dish.

Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.

Easy Shepherd’s Pie
1 ½ lbs ground round beef (I used 1 lb ground beef and left overs from the bacon wrapped pork loin. Diced the pork and bacon and added it to the onions.)
1 onion chopped
½ tablespoon fresh rosemary
1-2 cups vegetables-chopped carrots, corn, peas
1 ½ - 2 lbs potatoes (3 big ones)
8 tablespoons butter (1 stick)
½ cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasoning of choice
Fresh Parmesan Cheese.

Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

While the potatoes are cooking, melt 4 tablespoons butter (1/2 a stick) in large frying pan.

Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add Rosemary. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked. (I used 1 lb ground beef and left overs from the bacon wrapped pork loin. Diced the pork and bacon and added it to the onions.)

Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth if necessary to keep moist.

Mash potatoes in bowl with remainder of butter, and fresh parmesan cheese, season to taste.

Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
Cook in 400◦ oven until bubbling and brown (about 30 minutes)
Turn it on Broil the last few minutes if necessary to brown.