30 Minute Shepherds Pie Recipes

Steps:

• Peel and cube potatoes and set into a pot of water and bring to a boil. Cook them until a fork slides in the potatoes easily.
• In a large non-stick pan brown the meat and salt to taste. Drain the meat of excess fat.
• Add the 3 cans of soup and drained can of corn to the meat(drained can of peas optional). Set over med to med/high heat and stir occasionally until the juices thicken extra thick.
• Remove and drain the potatoes when they are ready. Add the butter and milk. Mash to remove any potato chunks and use your hand mixer to mix well while salting to your taste.
• Remove the meat/soup mix and place into a dish. Top the mix with the prepared potatoes. Sprinkle w/paprika as a decoration.

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Steps:

• Following the directions will allow everything to come together at the end.
• Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes.
• Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil.
• Add bacon. Crisp bacon and remove to paper towel lined plate.
• Add sirloin to the pan and caramelize the meat, 7 to 8 minutes.
• Add in the mushrooms and onions and cook until tender, 8 to 10 minutes more.
• Then season with salt and pepper.
• While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
• Turn on broiler and have top rack 6 inches away from broiler flame.
• Pour gravy over meat and cook until the gravy thickens.
• Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
• Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream.
• Stir egg yolk into the potatoes.
• Stir Ranch Dressing into the potatoes.
• Stir shredded cheese into the potatoes.
• Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
• Garnish the potatoes with paprika.
• Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
• Serve immediately.

Steps:

• Directions.
• Boil potatoes in salted water until tender, about 12 minutes.
• Drain potatoes and pour them into a bowl.
• Combine sour cream, egg yolk and cream.
• Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat.
• Add oil to hot pan with beef or lamb.
• Season meat with salt and pepper.
• Brown and crumble meat for 3 or 4 minutes.
• If you are using lamb and the pan is fatty, spoon away some of the drippings.
• Add chopped carrot and onion to the meat.
• Cook veggies with meat 5 minutes, stirring frequently.
• In a second small skillet over medium heat, cook butter and flour together 2 minutes.
• Whisk in broth and Worcestershire sauce.
• Thicken gravy 1 minute.
• Add gravy to meat and vegetables.
• Stir in peas.
• Preheat broiler to high.
• Fill a small rectangular casserole with meat and vegetable mixture.
• Spoon potatoes over meat evenly.
• Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
• Top casserole dish with chopped parsley and serve.