Bravetti C207 Easy Cheesy Shepard’s Pie, Lemon Rosemary Turkey Breast, Curried Apricot Chicken

Easy Cheesy Shepard’s Pie

2 lbs. lean ground beef

1medium onion; finely chopped

1lb. bag frozen peas and carrots

110.5 ounce can double strength beef broth

1Tbsp. flour

1Tbsp. Worcestershire sauce

1tsp. salt

½ tsp. coarse ground black pepper

2Tbsp. ketchup

4cups mashed potatoes; instant or homemade

2cups sharp cheddar cheese; shredded

In a large heavy skillet, over medium heat, brown beef. Drain and place beef into the crock of your Bravetti 7 Qt. Slow Cooker. Stir in the onions and frozen peas and carrots.

In a measuring cup or small bowl, whisk together the canned beef broth with the flour until blended. Pour over beef and vegetables. Stir in the Worcestershire sauce and the ketchup.

Cover and cook on High for 2 hours or on Low for 5-6 hours. Stir mixture well. Spread hot mashed potatoes over all. Top with cheese. Cook on high for 45 minutes; OR place into a 375◦ pre-heated oven until potatoes and cheese are lightly browned.

Lemon Rosemary Turkey Breast

15-6 lb. turkey breast; skin removed, bone-in

5sprigs fresh rosemary

1½ tsp. thyme leaves

1½ tsp. salt

2tsp. coarse-ground black pepper

1clove garlic

2whole lemons; juice one, cut the other into quarters length-wise

1medium onion; cut into quarters

2cups chicken broth

Lay the sheet of aluminum foil on the counter and fold the sides length-wise into the middle so that you end up with a strip 3 layers thick. Place into the crock of your Bravetti Slow Cooker width-wise. It should cross the middle and extend up the sides. This will serve as a harness for the turkey so that you can easily remove it from the crock, once cooked.

Wash the turkey breast thoroughly and pat dry. Sprinkle both sides of the turkey breast with the salt, pepper and thyme. Place, breast down into the crock atop the aluminum foil. Place the wedges of the second lemon, 2 wedges onion, the garlic clove and 3 whole sprigs rosemary into the exposed cavity of the turkey.

Mix the chicken broth with the juice from 1 lemon and the leaves of 2 rosemary sprigs; pour over and around the turkey.

Cover and cook on Low 9 – 10 hours.

Curried Apricot Chicken

1 3 ½ - 4 lb. whole chicken

4Tbsp. apricot all-fruit or preserves

2tsp. curry powder

½ tsp. ground coriander ½ tsp. ground ginger ¼ tsp. salt

1cup chicken broth

1medium onion; quartered

2medium cloves garlic

3-4 cups cooked long grain rice

18” length of heavy duty aluminum foil

Lay the sheet of aluminum foil on the counter and fold the sides length-wise into the middle so that you end up with a strip 3 layers thick. Place into the crock of your Bravetti Slow Cooker width-wise. It should cross the middle and extend up the sides. This will serve as a harness for the chicken so that you can easily remove it from the crock, once cooked.

In a small glass bowl combine the apricot all-fruit, curry powder, coriander, ginger and salt to make a thin paste; set aside.

Wash chicken thoroughly and pat dry. Place the onion wedges and the whole garlic cloves into the cavity of the chicken. Set chicken into the crock atop the aluminum foil harness.

Mix 1 tablespoon of the apricot/curry paste into the chicken broth and pour all around the chicken in the crock. Using a basting brush, thoroughly coat chicken with the apricot/curry paste making sure you cover all exposed areas of the chicken.

Cover and cook on High 6-7 hours or on Low 9-10 hours. Remove chicken, using foil harness, and place on platter. Discard foil.

Serve with rice as is OR:

Serving Suggestion: Remove onions and garlic from the cavity; place into a medium sauce pan. Cut the chicken into serving pieces and place a top cooked, long-grain rice on serving platter.

Using pot-holders, carefully pour liquid from crock into a gravy separator and discard oil. Place juices into the sauce pan with the onions and garlic; bring to gentle boil. Mix 1 Tablespoon cornstarch with ½ cup cold water or chicken broth and pour into the boiling liquid. Bring back to a boil for 1 minute, stirring constantly. Reduce heat and cook until a thick gravy forms. Pour gravy over the chicken pieces and rice. Serve and enjoy!

13 14