The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.
Mini Shepherd’s Pie
Makes 12 Servings
- 1 tbsp. Heinen’s Olive Oil
- 1 small onion, chopped
- 1/4 lb. Heinen’s Ground Beef
- 1/4 lb. ground lamb
- 3/4 cup Heinen’s Frozen Corn, no need to thaw
- 3/4 cup Heinen’s Frozen Peas, no need to thaw
- 1/3 cup water
- 1 tbsp. tomato paste
- 3/4 tsp. salt
- 1/3 tsp. pepper
- 1 beef bouillon cube
- 1 box refrigerated pie crust
- 24 oz. refrigerated mashed potatoes
- Heinen’s organic paprika
- Heat olive oil in large nonstick skillet and add chopped onion. Cook onions, stirring often over medium heat until softened.
- Add ground beef and lamb, continue to cook until browned. Drain grease.
- Add corn, peas, water, tomato paste, salt, pepper and a beef bouillon cube.
- Continue cooking, stirring often, for an additional 4-5 minutes (until most of the liquid has been absorbed). Set aside.
- Unroll pie crusts into 12″ circles. Using a 4″ round biscuit cutter, cut out 12 circles. Place one pie crust in each cup of a 12 cup muffin tin. Gently press crusts to fit.
- Bake at 400F for 8 minutes. Once crusts are done baking, remove from oven and lower temp to 350.
- Using a 1/4 cup measuring cup, put a portion of the filling in each crust. Top with 1/4 cup mashed potatoes. Sprinkle with paprika.
- Bake the mini pies at 350F for 25 minutes until potatoes and crust are slightly browned. Let stand for 10 minutes before serving.
Creamy Rueben Soup
Makes 8 Servings
- 2 tbsp. Heinen’s Extra Virgin Olive Oil
- 1 medium yellow onion, diced
- 4 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 lb. Heinen’s Corned Beef, diced (from the Deli)
- Salt and pepper
- 1 tsp. Heinen’s Organic Oregano
- 1 Heinen’s Organic Bay Leaf
- 1 – 32oz. Heinen’s Beef Stock
- 8 oz. sauerkraut, rinsed and drained
- 1/4 cup cornstarch
- 1/3 cup cold water
- 1 cup Heinen’s Heavy Cream
- 1 package shredded Swiss cheese
For the Croutons:
- 6 slices Heinen’s Rye Bread, cubed
- 2-3 tbsp. Heinen’s Extra Virgin Olive Oil
- Salt and Pepper
For the Croutons:
- Preheat oven to 350F.
- Place the bread cubes in a large bowl, pour olive oil over top. Season with salt and pepper. Toss until coated.
- Scatter evenly on a large baking sheet. Bake until brown and crispy (about 15-20 minutes). Remove and set aside.
For the Soup:
- Heat olive oil in a large stockpot over medium-high heat and sauté onions and carrots until softened (about 7-9 minutes).
- Add garlic and diced corned beef and cook for another 1-2 minutes, or until fragrant. Season with salt and pepper, oregano and bay leaf.
- Pour beef stock into the pot and stir in sauerkraut. Bring to a boil, reduce heat and let simmer for 20 minutes.
- Create slurry by whisking cornstarch and cold water together in a small bowl.
- Remove the bay leaf from the soup, and whisk in the slurry. Cook for another 5-10 minutes, or until the soup thickens.
- Stir in heavy cream and Swiss cheese. Cook for another 5 minutes, or until heated through.
- Ladle into serving bowls and top with rye bread croutons.
Kale & Cabbage Colcannon
Makes 6 Servings
- 8 medium Yukon Gold potatoes, peeled and halved
- 8 tbsp. Heinen’s Unsalted Butter
- 1/2 cup Heinen’s Half & Half
- 1 small green cabbage, cored and thinly sliced
- 2 cups of kale, ribs removed, thinly sliced
- 6-8 scallions, finely chopped
- Salt and pepper
- Bring a large pot of water to a rolling boil. Add 1 tsp. salt and the potatoes. Cook until fork tender.
- Drain potatoes in a colander and return to the pot. Mash until smooth.
- Add half & half and 6 tablespoons of butter. Season with salt and pepper. Set aside and keep warm.
- Add sliced cabbage and kale to a large skillet with olive oil. Sauté until wilted.
- Mix the potato, cabbage and kale together. Stir in the scallions. Season with salt and pepper.
- To serve, scoop potatoes into a serving bowl and make a well in the center. Add the remaining butter and garnish with a few pieces of chopped scallion.