20 Delicious Groundhog Recipes for a Cozy Meal

Nothing says cozy comfort like hearty groundhog recipes that warm you from the inside out! Whether you’re looking for quick weeknight dinners or seasonal favorites to share with loved ones, we’ve gathered 20 delicious ways to transform this versatile ingredient into memorable meals. Get ready to discover new family favorites that will have everyone asking for seconds—let’s dive into these comforting creations!

Groundhog Stew with Root Vegetables

Munch on this cozy comfort food that transforms humble ingredients into a hearty masterpiece. Groundhog Stew with Root Vegetables delivers deep, savory flavors that’ll warm you from the inside out—perfect for chilly evenings when you crave something soul-satisfying.

Ingredients

For the stew base:
– 2 lbs groundhog meat, cubed
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 4 cups beef broth
– 1 cup red wine
– 2 tbsp tomato paste

For the vegetables:
– 3 large carrots, chopped into 1-inch pieces
– 2 parsnips, chopped into 1-inch pieces
– 1 lb potatoes, cubed
– 1 tsp dried thyme
– 1 tsp salt
– ½ tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 2 lbs cubed groundhog meat and sear for 4-5 minutes until browned on all sides.
3. Remove meat from pot and set aside, preserving drippings in the pot.
4. Add diced onion to the hot drippings and sauté for 3 minutes until translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Return seared meat to the pot along with any accumulated juices.
7. Pour in 1 cup red wine, scraping the bottom to deglaze all browned bits.
8. Add 2 tbsp tomato paste and stir to coat everything evenly.
9. Pour in 4 cups beef broth and bring to a gentle boil.
10. Reduce heat to low, cover, and simmer for 45 minutes to tenderize the meat.
11. Add chopped carrots, parsnips, and potatoes to the pot.
12. Season with 1 tsp dried thyme, 1 tsp salt, and ½ tsp black pepper.
13. Cover and simmer for another 30 minutes until vegetables are fork-tender.
14. Remove from heat and let rest for 5 minutes before serving.

Flavorful and fork-tender, this stew boasts melt-in-your-mouth meat and earthy root vegetables swimming in a rich, wine-kissed broth. Serve it in deep bowls with crusty bread for dipping, or ladle it over creamy mashed potatoes for the ultimate comfort meal.

Savory Groundhog Pie with Herb Crust

Grab your forks because this savory groundhog pie is about to become your new comfort food obsession. We’re layering rich, herb-infused filling beneath a golden, flaky crust that shatters with every bite. Trust me, this isn’t your grandma’s pot pie—it’s better.

Ingredients

For the filling:
– 1 lb ground pork
– 1 medium yellow onion, diced
– 2 carrots, chopped into ½-inch pieces
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– ½ tsp smoked paprika
– ½ tsp black pepper
– 1 tsp salt

For the crust:
– 2 cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup ice water
– 1 tsp dried rosemary
– ½ tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat for 2 minutes until shimmering.
3. Add 1 lb ground pork and cook for 6-8 minutes, breaking it apart with a spatula until no pink remains.
4. Add diced onion, chopped carrots, and chopped celery to the skillet.
5. Sauté vegetables for 5-7 minutes until onions turn translucent and carrots begin to soften.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Mix in 2 tbsp tomato paste, coating all ingredients evenly.
8. Pour in 1 cup beef broth, scraping any browned bits from the skillet bottom.
9. Add 1 tsp dried thyme, ½ tsp smoked paprika, ½ tsp black pepper, and 1 tsp salt.
10. Simmer the filling for 10-12 minutes until liquid reduces by half.
11. While filling simmers, combine 2 cups flour, ½ tsp salt, and 1 tsp dried rosemary in a large bowl.
12. Cut in ½ cup cold butter cubes using a pastry cutter until mixture resembles coarse crumbs.
13. Gradually add ¼ cup ice water, mixing until dough just comes together.
14. Roll dough into a circle 1 inch larger than your pie dish on a floured surface.
15. Transfer filling to a 9-inch pie dish, spreading it evenly.
16. Carefully place crust over filling, crimping edges to seal.
17. Cut 4 slits in the top crust for steam to escape.
18. Bake at 375°F for 35-40 minutes until crust turns golden brown.
19. Remove from oven and let rest for 15 minutes before serving.

Zesty herb crust meets savory pork filling in the most satisfying texture contrast imaginable. The flaky top gives way to tender vegetables swimming in rich gravy that clings to every bite. Serve slices alongside a crisp green salad or scoop directly from the dish for ultimate comfort food vibes.

Smoked Groundhog BBQ Sandwiches

Oozing with smoky flavor and tender perfection, these groundhog sandwiches will revolutionize your barbecue game. Forget boring pulled pork—this wild protein brings incredible depth to your bun. Get ready for the most talked-about sandwich at your next gathering.

Ingredients

For the Rub:

• 2 lbs groundhog meat, trimmed
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper

For the Sauce:

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp molasses
• 1 tbsp Dijon mustard

For Assembly:

• 4 brioche buns
• 1 cup coleslaw
• 2 tbsp butter

Instructions

1. Preheat your smoker to 225°F using hickory wood chips for authentic flavor.
2. Combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 1/2 tsp cayenne pepper in a small bowl.
3. Pat 2 lbs groundhog meat completely dry with paper towels to ensure the rub sticks properly.
4. Massage the spice mixture evenly over all surfaces of the groundhog meat.
5. Place the seasoned groundhog directly on the smoker grate, fat-side up.
6. Smoke for 4 hours at 225°F, maintaining consistent temperature by checking every hour.
7. While smoking, whisk together 1 cup ketchup, 1/4 cup apple cider vinegar, 2 tbsp Worcestershire sauce, 2 tbsp molasses, and 1 tbsp Dijon mustard in a saucepan.
8. Simmer the sauce over medium heat for 10 minutes until slightly thickened, stirring frequently to prevent burning.
9. Check the groundhog’s internal temperature reaches 165°F using a meat thermometer inserted into the thickest part.
10. Remove the smoked groundhog from the smoker and let rest for 15 minutes to redistribute juices.
11. Shred the meat using two forks, pulling against the grain for maximum tenderness.
12. Toss the shredded groundhog with 3/4 cup of the prepared barbecue sauce.
13. Spread 2 tbsp butter on the cut sides of 4 brioche buns.
14. Toast the buns in a skillet over medium heat for 2-3 minutes until golden brown.
15. Pile the saucy groundhog mixture onto the bottom buns.
16. Top each sandwich with 1/4 cup coleslaw for crunch and creaminess.
17. Drizzle remaining barbecue sauce over the coleslaw before adding the top bun.

You’ll love the incredible texture contrast between the smoky, fall-apart groundhog and the crisp coleslaw. The complex flavor profile balances sweet molasses with spicy cayenne heat perfectly. Try serving these on pretzel buns for extra saltiness or with pickled onions for added tang.

Groundhog Chili with Beans and Peppers

Tired of the same old chili? This Groundhog Chili with Beans and Peppers transforms your winter comfort game. Think smoky, spicy, and seriously satisfying in under an hour.

Ingredients

– For the base: 1 lb ground beef, 1 large yellow onion (diced), 2 bell peppers (any color, diced), 3 cloves garlic (minced)
– For the seasoning: 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt
– For simmering: 1 (15 oz) can kidney beans (drained), 1 (15 oz) can diced tomatoes, 2 cups beef broth

Instructions

1. Heat a large pot over medium-high heat for 2 minutes until hot.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it apart with a spoon until fully browned.
3. Tip: Drain excess fat for a less greasy chili.
4. Add diced onion and bell peppers to the pot.
5. Sauté for 5 minutes until onions are translucent and peppers soften.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Sprinkle chili powder, cumin, smoked paprika, cayenne, and salt over the mixture.
8. Toast spices for 30 seconds to deepen their flavor.
9. Pour in diced tomatoes with their juices and 2 cups beef broth.
10. Tip: Use low-sodium broth to control saltiness.
11. Add drained kidney beans and stir to combine.
12. Bring chili to a boil, then reduce heat to low.
13. Simmer uncovered for 30 minutes, stirring occasionally.
14. Tip: For thicker chili, simmer an extra 10 minutes.
15. Ladle into bowls and serve hot.

Unbelievably rich and hearty, this chili boasts tender beans and peppers in a smoky, slightly spicy broth. Top with shredded cheese or scoop it up with tortilla chips for maximum comfort. Perfect for cozy nights or game day gatherings.

Stuffed Groundhog with Wild Rice and Mushrooms

A groundhog transforms into your new favorite comfort food when stuffed with earthy wild rice and savory mushrooms. This unexpected dish delivers rich, gamey flavor in every forkful. Get ready to impress with this surprisingly elegant preparation.

Ingredients

For the stuffing

– 1 cup wild rice
– 2 cups chicken broth
– 8 oz cremini mushrooms, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper

For the groundhog

– 1 whole groundhog (3-4 lbs), cleaned and patted dry
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Rinse 1 cup wild rice under cold water until the water runs clear.
3. Combine the rinsed rice with 2 cups chicken broth in a medium saucepan.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender and liquid is absorbed.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
6. Add 1 chopped onion and cook for 5 minutes until translucent.
7. Add 8 oz diced mushrooms and cook for 8 minutes until browned and moisture evaporates.
8. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
9. Combine the cooked rice with the mushroom mixture in a large bowl.
10. Mix in 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
11. Let the stuffing cool completely before using.
12. Pat 1 whole groundhog dry with paper towels inside and out.
13. Season the cavity with 1/2 tsp salt and 1/4 tsp black pepper.
14. Loosely pack the cooled stuffing into the groundhog cavity.
15. Truss the groundhog with kitchen twine to hold its shape.
16. Rub the outside with 2 tbsp olive oil and season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
17. Place the stuffed groundhog breast-side up in a roasting pan.
18. Roast at 375°F for 1.5-2 hours until the internal temperature reaches 165°F.
19. Let the groundhog rest for 15 minutes before carving.
20. Carve against the grain and serve immediately.

But the real magic happens when you slice into this masterpiece. The tender, gamey meat pairs perfectly with the nutty wild rice and earthy mushrooms. Serve it family-style on a large platter with roasted root vegetables for a stunning autumn centerpiece that’ll have everyone asking for seconds.

Crispy Groundhog Patties with Garlic Aioli

Munch on this: Crispy groundhog patties are the viral sensation your dinner rotation desperately needs. Smash these golden-brown discs, slather with garlicky aioli, and watch your followers beg for the recipe.

Ingredients

For the patties:

• 1 lb ground groundhog meat
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 cup vegetable oil

For the garlic aioli:

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard

Instructions

1. Combine ground groundhog meat, panko breadcrumbs, egg, Worcestershire sauce, smoked paprika, and black pepper in a large bowl.
2. Mix ingredients thoroughly with your hands until fully incorporated.
3. Divide mixture into 4 equal portions and shape into 1/2-inch thick patties.
4. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Place patties in the hot oil and cook for 4-5 minutes until deeply golden brown. Tip: Don’t overcrowd the pan – cook in batches if needed for maximum crispiness.
6. Flip patties using a spatula and cook another 4-5 minutes until internal temperature reaches 160°F.
7. Transfer cooked patties to a paper towel-lined plate to drain excess oil.
8. Whisk together mayonnaise, minced garlic, lemon juice, and Dijon mustard in a small bowl until smooth. Tip: Let the aioli rest 10 minutes for flavors to meld while patties cook.
9. Season aioli with salt to taste, starting with 1/4 teaspoon.

Ridiculously crunchy exteriors give way to juicy, savory centers in every bite. The garlic aioli cuts through the richness with bright, tangy notes. Stack these patties on brioche buns with pickles and lettuce, or crumble over a fresh garden salad for unexpected texture.

Groundhog Ragu over Fresh Pappardelle

Nailing that cozy, slow-cooked flavor doesn’t need all day. This rich ragu clings to every ribbon of fresh pasta for a seriously satisfying bite.

Ingredients

For the ragu base:
– 2 tablespoons olive oil
– 1 large yellow onion, finely diced
– 2 carrots, finely diced
– 2 celery stalks, finely diced
– 4 cloves garlic, minced

For browning and braising:
– 1.5 pounds ground pork shoulder
– 1/2 cup dry red wine
– 1 (28-ounce) can crushed tomatoes
– 2 cups beef broth
– 1 teaspoon dried oregano
– 1 bay leaf
– Salt and black pepper

For finishing and serving:
– 1 pound fresh pappardelle pasta
– 1/4 cup chopped fresh parsley
– Grated Parmesan cheese, for serving

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the hot oil.
3. Cook vegetables for 8-10 minutes, stirring occasionally, until softened and onions are translucent.
4. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1.5 pounds ground pork to the pot, breaking it up with a wooden spoon.
6. Cook pork for 6-8 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
7. Pour in 1/2 cup dry red wine, scraping the bottom of the pot to release any browned bits.
8. Simmer the wine for 3-4 minutes until reduced by half.
9. Add 1 can crushed tomatoes, 2 cups beef broth, 1 teaspoon dried oregano, and 1 bay leaf to the pot.
10. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, stirring to combine.
11. Bring the ragu to a simmer, then reduce heat to low and cover the pot.
12. Simmer gently for 2 hours, stirring every 30 minutes to prevent sticking.
13. Remove the lid and continue simmering for 30 minutes to thicken the sauce.
14. While sauce finishes, bring a large pot of salted water to a rolling boil.
15. Cook 1 pound fresh pappardelle for 3-4 minutes until al dente, following package instructions.
16. Reserve 1/2 cup pasta water before draining the pappardelle.
17. Remove the bay leaf from the finished ragu and stir in 1/4 cup chopped parsley.
18. Toss the hot pappardelle with the ragu, adding splashes of reserved pasta water if needed to loosen the sauce.

Serve immediately with generous grated Parmesan. The slow-simmered pork becomes incredibly tender, melting into the tomato-rich sauce that perfectly coats each wide pasta ribbon. For a next-level presentation, twirl the pappardelle high with a carving fork before plating, creating dramatic, saucy nests.

Grilled Groundhog Skewers with Spicy Marinade

Nothing screams unique American foraging like these bold skewers. Nail that smoky-spicy flavor with our punchy marinade and perfect grill marks. Get ready to wow your crew with this wild twist on classic barbecue.

Ingredients

For the Marinade

• 1 lb groundhog meat, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tsp smoked paprika
• 1 tsp cayenne pepper
• 3 garlic cloves, minced

For Assembly

• 8 wooden skewers, soaked in water for 30 minutes
• 1 tbsp vegetable oil

Instructions

1. Combine olive oil, soy sauce, honey, apple cider vinegar, smoked paprika, cayenne pepper, and minced garlic in a large bowl.
2. Add groundhog cubes to the marinade, tossing to coat every piece thoroughly.
3. Cover the bowl with plastic wrap and refrigerate for exactly 2 hours—this tenderizes the meat and builds deep flavor.
4. Soak wooden skewers in water for 30 minutes while meat marinates to prevent burning on the grill.
5. Preheat your grill to 400°F, brushing grates with vegetable oil to prevent sticking.
6. Thread 4-5 marinated groundhog cubes onto each soaked skewer, leaving small spaces between pieces.
7. Place skewers directly on the hot grill grates and cook for 6 minutes.
8. Flip each skewer using tongs and grill for another 6 minutes until internal temperature reaches 165°F.
9. Check for perfect grill marks and slightly charred edges before removing from heat. Tip: Don’t overcrowd the grill—leave space between skewers for even cooking.
10. Let skewers rest for 3 minutes before serving to redistribute juices.

Perfectly charred edges give way to surprisingly tender, gamey meat that absorbs the spicy-sweet marinade beautifully. Pile these skewers over cilantro-lime rice or stuff into warm tortillas with crunchy slaw. The bold heat builds with each bite, making these unforgettable for your next backyard gathering.

Braised Groundhog in Red Wine Sauce

Whip up this unexpected fall favorite that transforms humble groundhog into a rich, sophisticated main. Braising in bold red wine creates fork-tender meat with deep, complex flavors that will surprise your taste buds. This rustic dish proves adventurous eating pays off with unforgettable results.

Ingredients

– For the marinade: 2 lbs groundhog meat, 2 cups dry red wine, 3 tbsp olive oil, 4 crushed garlic cloves, 1 tbsp fresh rosemary
– For the braise: 1 large chopped yellow onion, 2 sliced carrots, 1 cup beef broth, 2 tbsp tomato paste, 1 tsp salt, ½ tsp black pepper
– For finishing: 2 tbsp chopped fresh parsley

Instructions

1. Combine groundhog meat, red wine, 2 tbsp olive oil, garlic, and rosemary in a large bowl.
2. Cover the bowl with plastic wrap and refrigerate for 8 hours to tenderize the meat.
3. Heat remaining 1 tbsp olive oil in a Dutch oven over medium-high heat until shimmering.
4. Remove meat from marinade, reserving the liquid, and pat completely dry with paper towels.
5. Sear meat in hot oil for 4 minutes per side until deeply browned, working in batches to avoid crowding.
6. Add onion and carrots to the pot, cooking for 5 minutes until softened and lightly browned.
7. Stir in tomato paste and cook for 1 minute until it darkens slightly in color.
8. Pour in reserved marinade and beef broth, scraping up any browned bits from the bottom.
9. Return all meat to the pot and bring liquid to a simmer over medium heat.
10. Reduce heat to low, cover the pot, and maintain a gentle simmer for 2.5 hours.
11. Check meat tenderness by piercing with a fork—it should pull apart easily without resistance.
12. Season with salt and pepper, then simmer uncovered for 10 minutes to thicken the sauce.
13. Stir in fresh parsley just before serving.

Get ready for meat that falls apart at the slightest touch, swimming in a glossy, wine-infused sauce with incredible depth. The slow braise transforms the groundhog into something remarkably tender and luxurious, while the vegetables melt into the rich gravy. Serve over creamy polenta or crusty bread to soak up every last drop of that incredible sauce.

Groundhog Meatloaf with a Tangy Glaze

Forget boring meatloaf—this groundhog version brings wild flavor to your weeknight table. Fire up your oven for a juicy, tangy masterpiece that’ll have everyone asking for seconds. Follow these steps for a dish that’s anything but ordinary.

Ingredients

For the Meatloaf

– 1.5 lbs ground groundhog meat
– 1 cup breadcrumbs
– 1 large egg
– 1/2 cup finely chopped onion
– 1/4 cup milk
– 2 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper

For the Tangy Glaze

– 1/2 cup ketchup
– 2 tbsp brown sugar
– 1 tbsp apple cider vinegar
– 1 tsp Dijon mustard

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×5 inch loaf pan.
2. Combine ground groundhog meat, breadcrumbs, egg, onion, milk, Worcestershire sauce, garlic powder, salt, and pepper in a large bowl.
3. Mix everything with your hands until just combined—overmixing makes meatloaf tough.
4. Press the meat mixture firmly into the prepared loaf pan, smoothing the top.
5. Bake uncovered at 375°F for 40 minutes.
6. While baking, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl.
7. After 40 minutes, remove the meatloaf from the oven and carefully drain any accumulated fat.
8. Spread the glaze evenly over the top of the meatloaf using a pastry brush.
9. Return the meatloaf to the oven and bake for another 20-25 minutes at 375°F.
10. Check for doneness—the internal temperature should reach 160°F when measured with a meat thermometer.
11. Let the meatloaf rest in the pan for 10 minutes before slicing—this keeps it moist.
12. Transfer to a cutting board and slice into 1-inch thick portions.

Juicy groundhog meat pairs perfectly with that sweet-tangy glaze, creating a texture that’s firm yet tender. Serve slices over creamy mashed potatoes or between toasted bread for an incredible sandwich. The rich, gamey flavor shines through without being overpowering—perfect for adventurous eaters.

Tandoori Groundhog Kebabs with Mint Sauce

Brace yourselves for flavor fireworks! These tandoori-spiced groundhog kebabs bring serious heat with cooling mint sauce. Get ready to grill something truly unforgettable.

Ingredients

For the kebabs:
– 1 lb ground groundhog meat
– 1/4 cup plain Greek yogurt
– 2 tbsp tandoori masala
– 1 tsp garlic powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 8 metal or soaked wooden skewers

For the mint sauce:
– 1 cup fresh mint leaves
– 1/4 cup plain Greek yogurt
– 1 tbsp lemon juice
– 1/2 tsp sugar
– 1/4 tsp salt

Instructions

1. Combine 1 lb ground groundhog meat, 1/4 cup Greek yogurt, 2 tbsp tandoori masala, 1 tsp garlic powder, 1 tsp cumin, and 1/2 tsp salt in a large bowl.
2. Mix thoroughly with your hands until all spices are evenly distributed throughout the meat.
3. Divide the meat mixture into 8 equal portions and shape each portion around metal or pre-soaked wooden skewers.
4. Place the assembled kebabs on a baking sheet and refrigerate for 30 minutes to help them hold their shape during cooking.
5. While kebabs chill, blend 1 cup fresh mint leaves, 1/4 cup Greek yogurt, 1 tbsp lemon juice, 1/2 tsp sugar, and 1/4 tsp salt in a food processor until smooth.
6. Transfer the mint sauce to a small bowl and refrigerate until ready to serve.
7. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
8. Place the chilled kebabs on the hot grill and cook for 6-8 minutes.
9. Flip the kebabs using tongs and cook for another 6-8 minutes until internal temperature reaches 160°F.
10. Remove the kebabs from the grill and let them rest for 3 minutes before serving.

Amazingly tender with that signature char from the grill, these kebabs deliver bold tandoori warmth balanced by the fresh zing of mint sauce. Serve them over rice with extra sauce for dipping, or stuff them into warm pita bread with crisp vegetables for the ultimate handheld feast.

Groundhog Shepherd’s Pie with Cheddar Mash

A comfort classic gets a groundhog day makeover—this shepherd’s pie swaps traditional lamb for rich ground pork and tops it with sharp cheddar mashed potatoes. Bake until bubbly and golden for a cozy dinner that’ll have everyone asking for seconds.

Ingredients

For the Filling:
– 1 lb ground pork
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 carrots, peeled and diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 2 tbsp tomato paste
– 1 cup beef broth
– 1 tsp Worcestershire sauce
– 1 tsp dried thyme

For the Cheddar Mash:
– 2 lbs Yukon Gold potatoes, peeled and quartered
– 4 tbsp unsalted butter
– 1/2 cup whole milk, warmed
– 1 cup shredded sharp cheddar cheese
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Place peeled, quartered potatoes in a large pot and cover with cold water by 1 inch.
3. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
4. While potatoes cook, heat olive oil in a large oven-safe skillet over medium-high heat.
5. Add ground pork and cook for 5-7 minutes, breaking it up with a spoon until browned.
6. Add diced onion and carrots, cooking for 5 minutes until vegetables soften.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Mix in tomato paste and cook for 1 minute to deepen its flavor.
9. Pour in beef broth, Worcestershire sauce, and dried thyme, scraping up any browned bits from the pan bottom.
10. Simmer the filling for 8-10 minutes until liquid reduces by half.
11. Stir in frozen peas and remove skillet from heat.
12. Drain cooked potatoes thoroughly and return them to the hot pot for 30 seconds to evaporate excess moisture.
13. Mash potatoes with butter, warm milk, salt, and pepper until smooth.
14. Fold shredded cheddar cheese into the mashed potatoes until evenly distributed.
15. Spread the cheesy mashed potatoes evenly over the pork filling in the skillet.
16. Create decorative peaks with a fork to increase browning surface area.
17. Bake at 400°F for 20-25 minutes until topping is golden and filling bubbles at edges.
18. Let rest for 10 minutes before serving.

You’ll love the contrast between the creamy, cheesy potato topping and the savory pork filling beneath. The crispy potato peaks give way to tender meat and vegetables in every bite. Try serving individual portions in ramekins for a charming presentation that makes leftovers feel special.

Conclusion

Now you have 20 wonderful groundhog recipes to warm your kitchen and satisfy your family. Whether you’re craving comforting stews or creative new dishes, this collection offers something for every cozy meal. We’d love to hear which recipes become your favorites—drop a comment below and don’t forget to share these delicious ideas on Pinterest for your fellow home cooks to enjoy!