Gyro Meat

I love, love, love gyros. When eating at a fair I prefer them over anything else. This OBB recipe tastes almost exactly like the gyro meat off the streets of NYC. mmmmmm...Serve on a bed of Greek-style rice (or plain jasmine rice would be good, too) or in a pita (buy at store or use the awesome RECIPE HERE) with thinly sliced onion, sliced tomatoes and fries or lettuce with tzatziki sauce (still trying to find a great recipe for that). *You could use 1/2 lb ground lamb and 1/2 lb ground pork and not slice the burgers...makes a yummy burger pita! Serves 4.

Gyro Meat

1 lb ground lamb*
4 cloves garlic, minced
1 1/2 tsp minced dry onion
3/4 tsp Kosher salt
1/4 tsp black pepper
1/2 tsp dry oregano
1 tsp dried rosemary

1 Tbsp red wine vinegar
1 Tbsp Dijon or coarse grain mustard


1. Place large skillet on burner over medium heat.
2. Combine the garlic, onion, slat, pepper, oregano, rosemary, vinegar and mustard in a small bowl and mix well. Add the lamb meat and gently mash together by hand until mixed.
3. Shape into 4 oblong patties, flattening to about 1/2" thick. Cook in heated skillet for 5 to 6 minutes on each side. Remove from heat and let sit in pan 5 minutes.
4. Slice meat length-wise, about 1/2" to 1" thick, and place inside pita (with thinly sliced onion, sliced tomatoes and fries or lettuce with tzatziki sauce) or on a bed of rice. Serve immediately.

* If you can't find ground lamb, see if the butcher will grind 1 lb of lamb leg or loin. OR you can try it with ground beef, though it won't taste as authentic without the gamey lamb taste.

Irish Shepherd's Pie

It is often really convenient to open a can of soup and have a fast, easy meal. But nothing is better than making your own sauce. Mmmmmmmm...this recipe is tasty and filling. I was short on mashed potatoes and didn't have the peas. You can adjust as necessary, but it is best to use all ingredients. My husband raved over it and my 5-year old loved it. Careful with the salt when seasoning the sauce, especially if you use salt in your mashed potatoes. Serves 6 to 8.

Irish Shepherd's Pie


1 Tbsp olive oil
1 tsp black pepper
1 lb ground beef or lamb
3-4 large carrots, diced
1 large onion, diced
3 sprigs fresh thyme, diced, or 1 1/2 tsp dried thyme, diced
1/2 tsp ground black pepper
1 c frozen peas
2 Tbsp flour
1 Tbsp butter
1 c red wine or beef broth
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 c chicken broth
salt and pepper, to taste

about 6 c mashed potatoes, fresh or leftovers
 
1 egg, beaten
1/4 c shredded cheddar cheese
1/2 c grated Parmesan cheese, optional

1. Preheat oven to 400 degrees. Lightly grease 9x13 baking dish; set aside.
2. Heat oil in large skillet over medium heat. Add carrots and saute until start to get tender. Add onions and cook for one minute then add meat. Season with black pepper and thyme and cook until meat is browned and no longer pink. Drain fat.
3. Add butter and peas. Sprinkle with flour and stir until flour is dissolved. Add tomato paste, wine or beef broth, and Worcestershire sauce. Cook three minutes and add chicken stock. Stir until a thick gravy forms. Season to taste, keeping salt content to a minimum, especially if your mashed potatoes have salt in them. Add to prepared baking dish. Sprinkle cheddar cheese evenly over top of meat mixture.
4. Spoon mashes potatoes in baking dish, smoothing evenly over cheese and meat mixture. Brush beaten egg evenly over top of potatoes and sprinkle with Parmesan cheese if using.
5. Bake for abut 20 minutes, uncovered, or until the potato is nice and browned on top.