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Baking & Grilling

Posted by Carissa Team Tink Staffer     0 Comment(s)    Add a Comment  comment-icon.png
12/08/2013 08:40 PM

Greetings from Tink World!

It’s soggy here on the farm. According to the weatherman, the rain is going to continue for the next couple of days. While rain is almost always a good thing, I sure could go for some sunshine! I’m sure the animals and grass would appreciate it too! 

It’s the time of year when I like to cook hearty dishes that help you stay warm. Shepherd's Pie is that sort of dish. Who doesn't love a meat and potatoes kind of dish? This recipe was sent in by a customer and sounds amazing!

Wendy's Shepherd's Pie:

1 lb. of Tink's Ground Beef
1 standard box of brown mushrooms (sliced)
1 smaller onion (diced)
1/2 cup white wine (optional)
4-5 potatoes, medium
butter to taste
milk (optional)
salt and pepper

Boil potatoes--if they are bigger, cut into pieces. I like the peels in my mashed potato topping, so leave them. If you don't, peel before boiling.

Begin to brown beef and before done, add onions, mushrooms and wine. (The alcohol cooks off, for those curious, but it adds a great flavor. If you don't prefer to use wine in cooking, mix in a couple tablespoons of butter and 1/4 cup of water). Season with salt and pepper to taste, cook until onions are softened; remove from heat.

Whip potatoes with a dash of salt, butter and a splash of milk.

Put beef mixture in a large baking dish; because of the wine or water it might be a little soupy--that's okay. Cover with mashed potatoes. The trick is to start with the corners, putting smaller dollops every few inches. Bake at 375 degrees for about 30-45 minutes or until the edges are bubbling. This recipe serves 4.

If you have a recipe that you’d like to share, you can email it to info@tinksbeef.com or post it on our Food Forum. We love and appreciate new recipes from customers.

This week, we’ll be in Augusta cooking burgers at a new store in the downtown area. The West End Market & Bakery is located at 1808 Broad St. They’ll soon be offering Tink’s Beef and Pork. So, we thought we’d kick off the holiday season with a hot grill and Tink’s burgers! If you’re in the area, swing by, have a burger and do some shopping. Team Tink will be there from 11 a.m. to 4 p.m.

As for markets, Team Tink will be at the Decatur Farmers Market on Wednesday, December 11 from 3-6 p.m. Then, on Friday, as mentioned above, we’ll be in Augusta cooking burgers! Saturday, December 14 is the Decatur Farmers Market. The new hours are 10 a.m. to 1 p.m. However, since it is last minute notice, we’ll be set up around 9 a.m. this weekend. Just know that the market will open one hour later in the winter.

We’ll that’s all for now! Have a great week! We’ll see you at the market! 


 
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