Shepherds Pie is a family favourite here. I often make it from left over ground roast beef. Shepherds Pie 4 tbsp vegetable oil 1 1/2 pounds ground beef 3/4 cup diced onion, about 1/2 medium 1 cup diced celery I usually omit the celery and add frozen peas) 2 cups diced carrot, about 2 medium 2 cloves garlic, minced 1 heaping tbsp tomato paste (I often use Worcestershire too) 2 tbsp flour 1 cup red wine ( I often omit) 2 1/2 cups beef stock ( I use 1/2 stock one half my brown sauce) 1 sprig rosemary 1 sprig thyme Salt and pepper to taste 4 medium cooking potatoes, peeled and quartered 2 cloves garlic, smashed butter 1/4 milk 1/4 cup grated parmesan cheese I often omit) salt and pepper to taste 1. Add 2 tbsp vegetable oil to large pan over medium high heat. Add ground beef. 2. Cook until excess liquid is gone and meat is starting to brown. If required drain of any fat. 3. Remove meat from pan and deglaze with red wine, let reduce slightly. 4. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until soft but not browned, about 5-7 minutes. 5. Add garlic and add tomato paste. Brown paste slightly then sprinkle in flour. Cook out for a minute or two 6. Add in red wine, scraping up brown bits from bottom of pan. 7. Add beef stock, rosemary, thyme. Return browned meat to pot. Simmer, covered for 20-25 minutes. 8. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme . Season well with salt and pepper. Potatoes 1. Add quartered potatoes and smashed garlic to medium pot. 2. Boil until potatoes are tender but not overdone, about 15-20 minutes. 3. Strain potatoes; let dry out slightly in colander before returning to pot. Add milk, butter, pepper, Parmesan cheese and more salt if necessary. 4. Mash potato masher. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes. Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.

Here's a recipe I found this morning on the Food & Drink website. SLOW-BARBECUED CARIBBEAN PORK EARLY SUMMER 2007 By: Jennifer MacKenzie Braised to moist tenderness with Island seasonings, pork shoulder roast is not only economical, it's robust with flavour. If using a gas barbecue, more than 1 burner is essential to cook with indirect heat. If your barbecue doesn't have a built-in thermometer, place an oven thermometer on the unlit side beside the roast to be sure the temperature is maintained. The oven version is just as tasty and easy. Cut roast into thin slices and serve on roti, tortillas or buns and top with fresh, colourful Mango Salsa and Chili Potato Wedges (recipes follow). 4 lb (2 kg) boneless pork shoulder blade (butt) roast, tied 4 cloves garlic, minced 2 tbsp (25 mL) minced fresh ginger root 2 tbsp (25 mL) packed brown sugar 1 tbsp (15 mL) minced fresh hot pepper 1 tbsp (15 mL) dried thyme 1 tsp (5 mL) ground allspice 1 tsp (5 mL) salt ½ tsp (2 mL) ground cinnamon 1 cup (250 mL) coconut milk ¼ cup (50 mL) freshly squeezed lime juice 1. Place roast in a large foil pan (for barbecue) or a roasting pan (for oven). Combine garlic, ginger, sugar, hot pepper, thyme, allspice, salt and cinnamon in a bowl. Stir in 1 tbsp (15 mL) of the coconut milk. Spread all over roast. Let stand at room temperature for 30 minutes. 2. Meanwhile, preheat the barbecue to high or oven to 350°F (180°C). 3. Combine remaining coconut milk and lime juice and pour around roast in pan. Cover entire pan with foil, sealing tightly around pan but not touching roast. 4. If barbecuing, turn 1 side of barbecue off and reduce other burner(s) to medium-high or temperature required to maintain 350°F (180°C). Place pan on unlit side of barbecue or place in oven. Grill or roast for 2 to ½ hours. 5. Uncover and baste roast with pan juices. Grill or roast, uncovered, for 30 to 45 minutes longer, basting twice more, until fork tender and a meat thermometer reads 170°F (75°C). Tent with foil and let stand for 15 minutes before carving. 6. Transfer roast to a cutting board, discarding pan juices. Cut off strings and cut roast into thin slices. Serve with Mango Salsa and Chili Potato Wedges. Serves 8 Mango Salsa This fresh and tangy salsa is the perfect complement to the pork. It is best made just before serving but can be covered but can be covered and refrigerated for up to 2 hours. 2 firm ripe mangos 1 tsp (5 mL) grated lime zest 2 tbsp (25 mL) freshly squeezed lime juice 2 tbsp chopped fresh cilantro 1 tsp (5 mL) minced fresh hot peppers (or to taste) ¼ tsp (1 mL) salt 1. Peel mango and cut flesh from pits. Dice flesh and place in a bowl. Add lime zest, lime juice, cilantro, hot pepper and salt. Toss gently to combine. Taste and check seasonings. Makes about 2 cups (500 mL) Chili Potato Wedges Traditional foil-packet barbecued potatoes get a boost that will liven up any barbecue meal. Ancho chili powder is increasingly available and gives a nice chili flavour without overpowering heat. If you like a smoky heat, add ¼ tsp (1 mL) chipotle pepper powder to the butter mixture. The zesty dip is easily put together as the crispy-crusted potatoes cook. 3 lbs (1.5 kg) baking potatoes (russet or Yukon gold) ¼ cup (50 mL) butter, softened 1½ tsp (7 mL) ancho or other chili powder 1 tsp (5 mL) sea salt or kosher salt ¼ tsp (1 mL) freshly ground black pepper Dip 1 cup (250 mL) sour cream or mayonnaise 1 tsp (5 mL) grated lime zest ¼ tsp (1 mL) ancho or other chili powder 1. Preheat the barbecue to medium-high or oven to 350ºF (180ºC). 2. Scrub potatoes under running water. Pat dry and cut each lengthwise into 8 wedges. Place on a large piece of heavy-duty foil. 3. Mash butter, chili powder, salt and pepper together in a bowl. Drop in small dollops randomly over potatoes on foil. Top with another large piece of foil and seal both pieces together with a tightly crimped edge. Slide onto a baking sheet. 4. Slide packet off baking sheet onto grill or place on sheet in oven. Grill or bake for 30 minutes, gently shaking packet a few times and flipping over halfway. Carefully unseal a small section and check potatoes with a fork to ensure they are tender. If not, reseal and cook for 5 to 10 minutes longer. 5. Meanwhile, make dip. Combine sour cream, lime zest and chili powder in a serving bowl. 6. Let potatoes stand for 5 minutes. Open packet and, using a lifter, remove potatoes from foil (you may have to scrape the crispy ones) and transfer to a serving platter. Serve dip on the side. Serves 8

Hash. My grandma always made hash and I loved it. You need a meat grinder or food processor, and i just use leftover fried potatoes. mmmmmmmm, its very good. Run the beef through the meat grinder, mix with the potatoes in the food processor, and fry. I'm old fashioned i guess, lol.. I also like to use leftover pot roast for beef and noodles. Just add more broth to your drippings, thicken a bit, get some home made or frozen egg noodles and WALA. Very good stuff. Especially if you add a bit of red wine to the beef broth mixture.

I always use a rack for chicken if the cooking temperatures are moderate. For sticky chicken I don't use one nor for high heat chicken which I rarely do because I would grill instead. I have several roasting racks and use them all for different things. The rack I use most often for chicken resembles a toaster oven rack and works fine, stores easily and goes in the dishwasher. I like broiling pans because the fat stays covered - v racks for even browning and turkeys, and small racks to fit inside a 13 x 9 pan. Roasting pans w/racks of all sizes can be found quite cheaply around the holidays so if you want to buy one, I would wait until November. You could get one for under $10 them. I see new broiling pans at Good Will all the time too. I don't like to use vegetables as a rack because I'm cheap!