Easy Shepherd's Pie with Garlic Romano Potatoes

Found on allrecipes.com Very yummy.

* 1 pound ground beef or turkey
* 1/2 cup chopped onion
* 1 teaspoon dried rosemary
* 1 teaspoon dried basil
* 1 (8 ounce) can tomato sauce
* 1 (14.5 ounce) can diced tomatoes, drained
* 2 (15 ounce) cans mixed vegetables, drained
* 2 pounds red potatoes
* 1/2 cup butter
* 1/2 cup grated Romano cheese
* 2 tablespoons minced garlic
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1/3 cup milk

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

2. Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.

3. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.

4. Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

I'm sure you could also use frozen veggies. Also, I forgot to grease the pan, but it didn't seem to matter. Also, the notes on the page say you can substitute whatever cheese you have on hand for the Romano.

Tony Roma's Baked Potato Soup

This is the best potato soup I've attempted to make! Perfect for a cold evening.

2 T butter
2 onions, diced
1/2 cup flour
1 pt. half and half
2 lb. peeled potatoes (about 3-4 large ones), boiled and diced
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
1/4 tsp. Tabasco sauce
1 qt. chicken stock

Garnishes
Grated cheese
Bacon Bits
Chives

Saute onions in butter until transparent and tender. Add flour; stir; then add half & half slowly. Add chicken stock, spices, and potatoes. Serve with grated cheese, bacon bits, or green onion.

Chicken with a Sweet Corn and Potatoe Saute

From Rachel Ray's Express Lane Meals

4 Servings

4 boneless, skinless chicken breasts
Salt and black perpper
Zest and juice of 1 lemon
2 large baking potatoes, scrubbed clean, or peeled if you prefer.
4 T extra-virgin olive oil
1 t dried thyme
1 medium onion, finely chopped
2 large garlic cloves, chopped or pressed
1 10 oz box frozen corn kernals (I used canned, and Rachel says you can scrape them from the cob if you are so inclined.)
1 1/4 C chicken stock
2 T unsalted butter
1/4 C fresh flat-leaf (Italian) parsley, a generous handful, chopped

Season the chicken breasts with salt, pepper, and the lemon juice. Let the chicken marinate while you get the rest of the meal going.

Cut the potatoes into quarters lengthwise. Arrange the quarters cut side donw on a cutting board. Thinly slice the potatoes across the width--you want thin, bite-size pieces.

Heat a nonstick large skillet over medium-high heat with about 2 T of the EVOO, twice around the pan. Add the potatoes in an evgen layer across the hot skillet. Season the sliced spuds with salt, pepper, and the thyme. (Taste to make sure you get the salt to your liking.)Resist the teptation to stir the potatoes for about 2 minutes, to let them brown up a little bit. Once the potatoes brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7 to 8 minutes, or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn the heat bakc a little.

While the onions adn potatoes are cooking, preheat a second large skillet with the remaining 2 T of EVOO. Add the chicken breasts and cook for 5-6 minutes on each side. (I did mine on the grill)

While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2 to 3 minutes. Add the chicken stock, turn the heat up to high, and bring the stock up to a bubble and continute to cook for 3 minutes, or until the liquids have reduced by half. Turn the heat off and add the butter, parsley, and lemon zest, stirring until the butter is completely melted.

Serve the chicken whol or sliced on top of the sweet corn and potatoe saute.