SERVES 4

INGREDIENTS:

• 1 Package Ruprecht Irish Stew, Cold

• 2 Puff Pastry Sheets,

• Thawed According to Package Directions

• 1 Whole Egg

• 1 Tbsp. Cold Water

• 4 Oven Safe Ramekins

Chef’s Tip: Break up the larger beef pieces with a wooden spoon or spatula before filling pot pies.

DIRECTIONS:

1. Preheat oven to 400°F.

2. Crack egg into a small mixing bowl, add water to the bowl and gently beat to make the egg wash.

3. Lay the puff pastry sheets on a flat surface. Place a ramekin on the dough and cut a circle around it that is ½” wider on all sides.

4. Fill each ramekin with Ruprecht Irish Stew until just below the top. Place one cut piece of puff pastry on the top of each ramekin and gently pinch the dough to the edges of the ramekin.

5. Lightly brush the top of the puff pastry with the egg wash and place the pot pies on a baking sheet.

6. Bake for 20-25 minutes, or until the puff pastry is golden brown on top. text goes here

SERVES 4

INGREDIENTS:

• 1 Package Ruprecht Irish Stew, Prepared According to Package Directions

• 4 Sourdough Rounds, Approximately 6” - 8” Diameter

• ½ Cup Gruyere or Mozzarella Cheese, Shredded

Chef’s Tip: Break up the larger beef pieces with a wooden spoon or spatula as it is heating.

DIRECTIONS:

1. Preheat oven to 400°F.

2. With a serrated knife make a straight cut across the dome of the round, about 1” – 1 ½” from the top. Remove the top and save to eat with the meal. Using your fingers or a spoon, gently pull the inner bread from the round, leaving ¾” – 1” thickness around the sides.

3. Place the prepared bread bowls onto a parchment-lined baking sheet and bake for 3 minutes.

4. Remove the bread bowls from the oven, then fill each bread bowl just below the top with heated Ruprecht Irish Stew.

5. Top each bread bowl with cheese and bake for an additional 5 minutes, or until the cheese is melted.

SERVES 8

INGREDIENTS:

• 1 Package Ruprecht Irish Stew, Prepared According to Package Directions

• 2 Tbsp. Vegetable Oil

• 2 Medium Zucchini, Thinly Sliced Round Cut

• 2 Medium Yellow Squash,

• Thinly Sliced Round Cut

• ½ Cup Gruyere or Mozzarella Cheese, Shredded

• Salt and Black Pepper To Taste

• 10” Oven Safe Casserole Dish

DIRECTIONS:

1. Preheat oven to 400°F.

2. Heat oil on medium-high heat.

3. Sauté the zucchini and yellow squash for 2 minutes, add salt and pepper to taste, then remove from heat and set aside.

4. Fill a 10” casserole dish with heated Ruprecht Irish Stew until 1” from the top.

5. Arrange the zucchini and squash in an alternating spiral pattern starting at the center of the casserole dish and top with cheese.

6. Bake for 10 minutes, then serve.

SERVES 8

INGREDIENTS:

• 1 Package Ruprecht Irish Stew, Prepared According to Package Directions

• 3 lbs. Mashed Potatoes, Prepared & Chilled

• Chives, Sliced

• 4 Tbsp. Salted Butter

• 8” x 8” Oven Safe Baking Dish

DIRECTIONS

1. Preheat oven to 400°F.

2. Pour the heated Ruprecht Irish Stew into an 8” x 8” baking dish and spread the mashed potatoes over the top.

3. Place the baking dish on the middle rack of the oven and bake for 20-25 minutes, or until the mashed potatoes are golden brown.

4. Garnish with chives & butter pats and serve.