Back to School and Routine-Dinner Time!

 

Skillet Perogy Shepherd's Pie

A new family favourite that the kids will want to continue making when they move out! Take 2 favourite meals and jam them together to cook up a family meal in under 30 minutes. Perogies take the place of traditional mashed potatoes in this one-pot meal.

Prep time: 10 minutes Cook time: 25 minutes Serves: 4 to 6

1 tbsp (15 mL) canola oil

1 lb (500 g) lean ground beef

1 onion, diced

4 cloves garlic, minced

1/2 tsp (2 mL) each dried thyme and sage leaves

2 cups (500 mL) frozen diced mixed vegetables, thawed slightly

2 cups (500 mL) beef broth

1/3 cup (75 mL) all purpose flour

1/2 tsp (2 mL) each salt and pepper

24 frozen potato and cheese perogies

1 cup (250 mL) shredded cheddar cheese

Sour cream and thinly sliced green onions (optional)

In a large deep heatproof non-stick skillet, heat oil over medium-high heat. Cook beef, onion, garlic, thyme and sage for about 5 minutes or until beef is longer pink. Stir in mixed vegetables to coat. 

In a small bowl, whisk together broth, flour, salt and pepper until smooth. Pour into skillet and stir to coat. Bring to a simmer, stirring. Place perogies into beef mixture in a concentric circle over top. Cover skillet with lid and simmer gently for about 12 minutes or until perogies are tender and puffed. Uncover and sprinkle cheese over perogies. 

Place skillet about 6 inches (15 cm) under preheated broiler for about 4 minutes until cheese is melted and top is light golden. Let cool slightly before serving dolloped with sour cream and green onions, if desired. 

Sausage Meatballs and Linguine

This homey dinner makes meatballs and sauce a snap with fresh sausages and pasta. A surefire family dinner winner!

Prep time: 10 minutes Cook time: 30 minutes Serves: 4 to 6

1 pkg (500 g) mild or hot Italian sausages

2 tbsp (30 mL) extra virgin olive oil

1 onion, chopped

2 cloves garlic, minced

1 yellow or red bell pepper, chopped

1 tbsp (15 mL) dried oregano leaves

1 jar (720 mL) passata (strained tomatoes)

1/2 cup (125 mL) water

5 fresh basil leaves

1 pkg (350 g) fresh linguine pasta

Cut each sausage into about 1 inch (2.5 cm) “meatballs”.

In a large saucepan, heat oil over medium high heat and brown meatballs all over, about 10 minutes. Remove to plate. Return saucepan to medium heat and cook onion, garlic, pepper and oregano, stirring for about 5 minutes or until softened. Pour in passata, water and basil. Bring to the boil and return the sausage to saucepan. Reduce heat and simmer for about 10 minutes or until sauce is thickened slightly and sausage is no longer pink inside.

Meanwhile, in large pot of boiling salted water, cook linguine for about 5 minutes or until al dente (tender but firm). Drain and return to pot and ladle sauce over top and toss to coat well.