Comfort Food: Rachael Ray Top 30 30-Minute Meals

By Rachael Ray

Curl up in front of the fire with the delicious homespun fare of Rachael's comfort food. Treat yourself with these Top 30 meals, a collection of her greatest hits. The perfect way to unwind after a busy day―you deserve it!

• Language: English
• Publisher: Lake Isle Press
• Release date: Nov 15, 2018
• ISBN: 9781891105654

Rachael Ray

Rachael Ray is a New York Times bestselling author of more than twenty cookbooks. She is the host of the Food Network’s 30 Minute Meals and Rachael Ray’s Kids Cook-Off, as well as the Cooking Channel’s and the Food Network’s Week in a Day. She is also the star of the syndicated talk show Rachael Ray; founder and editorial director of her own lifestyle magazine, Every Day with Rachael Ray; and founder of the Yum-o! organization.

Book preview

30-MINUTE SHEPHERD’S PIE

5-MINUTE BREAD PUDDING

makes 4 servings

30-Minute SHEPHERD’S PIE

2 pounds potatoes, such as russet, peeled and cubed

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 & 3/4 pounds ground beef or ground lamb

1 carrot, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef stock or broth

2 teaspoons Worcestershire sauce

1/2 cup frozen peas

2 tablespoons sour cream or softened cream cheese

1 large egg yolk

1/2 cup cream (vegetable or chicken broth may be substituted)

1 teaspoon sweet paprika

2 tablespoons chopped fresh flat-leaf parsley

In a large pot, boil potatoes in salted water until tender, about 12 minutes.

While potatoes boil, heat a large skillet over medium-high heat. Add oil to hot pan, then beef or lamb. Season with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and there’s a lot of fat, spoon some of it out. Add carrot and onion; cook 5 minutes, stirring frequently. In a second small skillet over medium heat, cook butter and flour together, 2 minutes. Whisk in broth and Worcestershire. Cook to thicken, 1 minute. Add gravy to meat mixture. Stir in peas.

Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk, and cream. Pour the cream mixture into potatoes and mash until potatoes are almost smooth.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes evenly over the meat. Top potatoes with paprika and broil 6 to 8 inches from heat until evenly browned, about 2 to 3 minutes. Sprinkle with chopped parsley and serve.

5-Minute BREAD PUDDING

1 whole loaf cinnamon-raisin bread

1/4 cup (1/2 stick) butter, softened

1 can (14 ounces) regular or reduced-fat sweetened condensed milk

2 jiggers brandy

Whipped cream in canister

Ground or grated nutmeg, for garnish

Heat a griddle pan over medium heat. Cut 4 thick slices cinnamon-raisin bread. Butter both sides with softened butter. Grill until brown and crispy, 2 minutes on each side.

While bread grills, make the sauce: In a small saucepan, heat condensed milk over medium-low heat for 4 minutes. Remove from heat and stir in brandy.

Cut each grilled bread slice into quarters and pile into 4 dessert cups. Top with a few spoonfuls of sauce and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.

TURKEY & WILD MUSHROOM MEATLOAF PATTIES with PAN GRAVY

HERB SMASHED POTATOES with GOAT CHEESE

SERVE with STEAMED GREEN BEANS

makes 4 servings

HERB SMASHED POTATOES with Goat Cheese

3 large all-purpose potatoes, peeled and cut into chunks

Salt and freshly ground black pepper, to taste

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