Pastrami (smoked corned beef)

 Every year for St. Patrick’s Day, I go all out in the kitchen. It’s kind of a tradition in my house. The menu is always packed with all the classics — a big pot of corned beef and cabbage, fresh Irish soda bread straight from the oven, and of course a fun, festive St. Patrick’s Day cake for dessert. It’s one of those meals everyone looks forward to all year long.

But last year, I decided it was time to shake things up a little.

Instead of cooking the corned beef the traditional way, I tossed it in the smoker and turned it into homemade pastrami. Let me tell you… that decision changed everything. The smoky flavor, the spices, the juicy slices — it was absolutely incredible. One bite in and I knew right away that my St. Patrick’s Day corned beef had officially been upgraded.

In fact, it was so good that I ran right back to the store and bought another corned beef just so I could make a second batch of pastrami to keep in the fridge. And honestly? It didn’t last long at all. We were piling it high on sandwiches, sneaking slices straight from the cutting board, and basically finding any excuse we could to eat it.

Safe to say… after making it this way, I swore I’d never go back to cooking corned beef the old-fashioned way again.

If you want to try it yourself, here’s the link to the original recipe that inspired me. Trust me — once you taste this smoked pastrami, you might never look at corned beef the same way again.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/#recipe

Cottage Pie

 

Cozy, Comforting Shepherd’s Pie

If there is one dish that screams comfort food, it’s a good old-fashioned Shepherd’s Pie. Warm, savory meat and vegetables swimming in a rich gravy, all tucked under a fluffy blanket of creamy mashed potatoes that turn golden in the oven. Honestly… what’s not to love?

This recipe is hearty, satisfying, and perfect for feeding a hungry crowd. It’s also a great make-ahead meal because the leftovers might even taste better the next day. (I’m not kidding.)

The first time I had Shepherd’s Pie was at the Cheesecake Factory, and I instantly fell in love. I’m definitely a meat-and-potatoes kind of girl, so this dish checks all the boxes.

Traditionally, Shepherd’s Pie is made with lamb, while Cottage Pie uses beef. But honestly, either works beautifully. This version uses ground beef, which makes it easy, affordable, and something most people already have on hand.

So grab a casserole dish and let’s make some cozy magic.

Ingredients

For the Creamy Potato Topping

2 lbs russet potatoes, peeled and cut into chunks

¾ cup heavy whipping cream, warmed

½ tsp fine sea salt (or to taste)

¼ cup shredded Parmesan cheese

1 large egg, lightly beaten

2 Tbsp unsalted butter, melted (for the top)

For the Filling

1 Tbsp olive oil

1 lb lean ground beef

1½ tsp salt, divided

½ tsp black pepper

1 medium yellow onion, finely chopped

2 garlic cloves, minced

2 Tbsp all-purpose flour

1½ cups beef broth (or chicken broth)

1 Tbsp tomato paste

1 Tbsp Worcestershire sauce

1½ cups frozen vegetables (peas, carrots, and corn work great)

How to Make Shepherd’s Pie

1. Make the Mashed Potatoes

Place the chopped potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender. Be careful not to overcook them.

Drain the potatoes and mash them right in the pot. Stir in the warm cream and salt until smooth and creamy. Then mix in the Parmesan cheese and the beaten egg. Set aside while you make the filling.

2. Cook the Filling

Preheat your oven to 400°F.

Heat olive oil in a large skillet over medium heat and add the ground beef. Break it up with a spatula as it cooks. Season with 1 tsp salt and ½ tsp pepper and cook until the beef is no longer pink.

Add the chopped onion and sauté for about 3 minutes, until softened. Stir in the garlic and cook for another minute until fragrant.

Sprinkle the flour over the mixture and stir for about a minute to cook it slightly.

Add the beef broth, tomato paste, and Worcestershire sauce. Stir everything together until smooth.

Add the frozen vegetables and bring the mixture to a light boil. Season with the remaining salt and pepper if needed. Reduce the heat, cover, and simmer for about 10 minutes, until the sauce thickens slightly.

3. Assemble the Pie

Transfer the meat and vegetable mixture to a deep pie dish or 9×9 casserole dish.

Spoon the mashed potatoes over the top and gently spread them out. Make sure to push the potatoes all the way to the edges so they seal the filling in.

Drizzle the melted butter over the potatoes.

4. Bake

Place a sheet of foil on the rack underneath your casserole to catch any drips.

Bake at 400°F for 25–30 minutes, until the potatoes start turning golden and the filling is bubbling.

Let the Shepherd’s Pie rest for about 15 minutes before serving.

Final Thoughts

This Shepherd’s Pie is everything comfort food should be — rich, hearty, cozy, and packed with flavor. It’s perfect for chilly evenings, family dinners, or even holiday meals like St. Patrick’s Day.

And if you somehow end up with leftovers, consider yourself lucky because it reheats beautifully.

Also, go check out Natasha’s blog where the original recipe came from. I honestly have never made a bad recipe from her blog or cookbook.

Original recipe:

https://natashaskitchen.com/shepherds-pie-recipe/comment-page-18/#comment-1134899⁠�

Italian sausage with tortellini

 

If you’re looking for a cozy, comforting dinner that feels a little fancy but is secretly super easy, this Italian Sausage Tortellini is about to become one of your new favorites. It’s creamy, cheesy, packed with savory sausage, and loaded with mushrooms for extra flavor. The best part? It all comes together in one pan and in under 30 minutes!

This is one of those meals that smells so good while it’s cooking that everyone starts wandering into the kitchen asking, “What are you making?” The rich cream sauce, the hearty sausage, and those little cheese-filled tortellini pillows make every bite absolutely delicious.

And fair warning — if you love mushrooms like I do, you might want to go a little heavy on them. They soak up all that buttery, garlicky goodness and taste amazing in this dish.

Ingredients

1 pound Italian sausage, casing removed and sliced

1 (24 oz) package five cheese tortellini

Baby portobello mushrooms (or any mushrooms you love – add as much as you like!)

1 stick butter

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

3 garlic cloves, chopped

½ teaspoon pepper

½ teaspoon salt (or to taste)

2 cups beef stock

½ package cream cheese

1 cup heavy cream

1 cup Parmesan cheese

1 teaspoon dried basil

1 teaspoon parsley

A drizzle of olive oil

Directions

Start by adding a drizzle of olive oil to a large skillet with a lid. Add your sliced Italian sausage and cook until it’s beautifully browned. Once cooked, remove it from the pan and set it aside (don’t forget to keep those tasty juices in the bowl!).

In the same pan, add the butter along with the garlic powder, onion powder, Italian seasoning, and chopped garlic. Let everything melt together until it smells amazing.

Next, add in your mushrooms. Remember, this is your chance to go mushroom crazy if you love them! Let them cook down in that buttery goodness.

Pour in the beef broth and bring everything to a boil. Add the cream cheese and stir until it melts and blends into the broth, creating a rich base for the sauce.

Now add the tortellini, heavy cream, and the cooked Italian sausage along with any juices from the bowl. Give everything a good stir, cover with the lid, and let it cook over medium-low heat for about 7–8 minutes, stirring once or twice, until the tortellini are perfectly tender.

Remove the lid and stir in the Parmesan cheese, basil, and parsley. The sauce will turn creamy, cheesy, and absolutely irresistible.

Time to Eat!

Serve it up hot and enjoy a bowl of creamy comfort food.

Now, I’ll admit — my husband isn’t the biggest pasta fan, so he usually just picks out the Italian sausage and mushrooms (which honestly are pretty amazing on their own). But for the rest of us pasta lovers, this dish is rich, creamy, and completely addictive.

It’s quick, easy, and one of those meals you’ll find yourself making again and again. Trust me… you’re going to want to give this one a try! 🍝✨