Halupki Shepherd’s Pie

     I’m sure you’ve never heard of this recipe.  If you’ve been following Chew Wanna Eat? for any length of time you know that sometimes a dish I’ve never heard of nor eaten will just pop into my head.  Halupki Shepherd’s Pie was today’s exceptional idea.  Everyone loves Mashed Potatoes with Halupki, right? I know we do.  I don’t believe there are any other recipes out there for this, so you’d better save it.  If you have a few cups of leftover mashed potatoes, all the better! 


1 egg

½ cup milk

¼ cup chopped onion

1 ½ tsp Worcestershire sauce

1 tsp salt

Dash pepper

1/2 tsp poultry seasoning  

1 lb ground meat (I like to mix beef and pork)

1 cup rice, cooked and cooled

1 head cabbage

1 can tomato soup

12 oz tomato sauce

1 TBSP brown sugar (level.  Don’t overdo)

1 TBSP fresh lemon juice

Approximately 2+ cups of Mashed Potatoes

Optional:  Frozen Corn, thawed and drained -OR- Green Beans


     Rinse the cabbage and cut the cabbage leaves off the head.  Cut the large center vein out, and then cut the cabbage in large hunks.  Add the leaves to a large pot of boiling water and let them cook for about 3 -4 minutes.  It will make your oven time a lot shorter.  Drain, cool.

     In the same pan (which is now empty), mix the sauce.  Mix soup, tomato sauce, brown sugar and lemon juice.  Mix well and set aside. No need to cook it.

     In large bowl, mix egg, milk, onion, Worcestershire sauce, salt, pepper, and poultry seasoning.  Add rice, and uncooked meat.  Mix well.

     In a beautiful casserole dish, spray lightly and put a bit of the sauce in the bottom.  Begin layering – cabbage, meat, sauce, repeat.  (Make sure you leave room for the Vegetable and Mashed Potato Layer).  Cover with foil and bake at 350° F for 60 minutes.  Poke the cabbage to make sure it’s pretty tender.  Sprinkle the Corn or Green Beans across the top of the casserole, add Mashed Potatoes on top and return to oven, sprinkle with a little Parsley.  Bake another 20 minutes uncovered.

(It’s a very good idea to put a cookie sheet underneath when baking this).

     When serving, spoon some of the sauce over the Mashed Potatoes.

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By Tika for CHEW WANNA EAT? © 2019

BEEF STEW in Instant Pot


   Who doesn’t love beef stew?  Tender beef, lots of vegetables, and delicious gravy . . . mmmmmm.  I cooked the stew in the Instant Pot, and served it over fluffy mashed potatoes.  The biggest challenge will be weather to serve the stew with Mashed Potatoes, Rice, Biscuits, or Dumplings.

INGREDIENTS:   Yields 4 Servings

1 lb Beef Tips (or stew beef)

1 Beef Bouillon cube

1 cup Beef Broth

½ cup Red Wine

3 cloves Garlic, chopped or minced

½ cup AP Flour

Rosemary, Parsley, Salt and Pepper to taste

3 Carrots

1 Onion

2 mini sweet peppers

1 Tomato, peeled and seeded

1 rib Celery

1 cup each frozen Peas and Corn


Set the Instant Pot on Sauté.  When it comes to temperature, drizzle olive oil in the bottom.  Sauté the beef until browned.

Add Bouillon, Broth, Wine, Garlic, Flour, and Seasonings.  Stir to incorporate.  Add all Vegetables except frozen Peas and Corn (which will over cook if you add them now).  Cover Pot and set on Stew/Meat Setting.  (If you need to thicken the gravy a little more, set the Pot on Sauté with cover off until desired thickness is obtained).

When done, pop the Corn and Peas into the microwave for a couple of minutes, drain all water and add to Stew.  Serve.