Basic Shepherds Pie Recipes

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

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 flameproof 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:

• Heat oven to 375ºF.
• Brown meat in large skillet; drain. Return meat to skillet. Add mixed vegetables and gravy; mix well.
• Spoon into 9-inch square baking dish sprayed with cooking spray.
• Mix potatoes, cream cheese, garlic and 1/2 cup cheddar until blended; spoon over meat mixture. Sprinkle with remaining cheddar.
• Bake 20 min. or until heated through.

Steps:

• Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
• Preheat the oven to 400 degrees F.
• While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Steps:

• Pre-heat oven to 200C/400°F.
• Saute carrots in the olive oil until starting to get tender.
• Add in the onions and saute for a minute or two then add the meat.
• Season with black pepper and thyme.
• Cook until browned then drain fat.
• Add the butter and peas.
• Sprinkle with flour and stir through.
• Add tomato paste, wine and Worcestershire sauce.
• Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
• Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
• Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
• Bake for about 20 minutes or until the potato is nice and browned on top.
• Serve as is or with some crusty bread to mop up that yummy sauce!

Steps:

• Begin by cutting potatoes into chunks and boiling for approximately 30 minutes, or until tender.
• In a large sauce pan, saute onion and ground beef until brown, seasoning with bay leaves, worcestershire, and salt and pepper. Once the beef is done cooking, spread across the bottom of a large baking dish. Pour both cans of peas and carrots evenly across the beef.
• Once potatoes have become tender, drain and mash them, stirring in margarine and salt and pepper if desired. Spoon the potatoes onto the peas and carrots, spreading evenly. Top with grated cheese and bake at 350 degrees for 25-30 minute.

Steps:

• Preheat Oven to 325'F.
• Use vegetable spray on casserole dish.
• Prepare instant mashed potatoes following box directions.
• Boil frozen vegetables in saucepan.
• Brown ground beef.
• Add 1/2 can of beef gravy.
• Add garlic powder.
• Stir until well blended.
• Drain vegetables.
• Add the beef mixture to casserole dish.
• Add the vegetables and spread evenly.
• Add large spoonfuls of the mashed potatoes
• over the vegetables.
• Wait a few minutes for potatoes to cool before spreading.
• Make a design with bottom of fork on the potatoes.
• Sprinkle some paprika.
• Bake for 30 minutes.
• Cool for 15 minutes before slicing.
• Add remaining warmed gravy to each serving.

Steps:

• Saute beef, onion, celery and garlic in a large pan until well done.
• Strain off fat, leaving meat in the strainer and reserving pan for later use.
• Boil potatoes until fork tender, about 20 minutes.
• Drain and mash with butter.
• Blanch carrots (or microwave until al dente) and add to beef mixture.
• Whisk broth with flour to thicken, and add to the pan. When gravy comes to a boil, add beef and carrot mixture.
• Reduce heat and simmer for 5 minutes.
• Spoon meat mixture into a 2-quart casserole. Spoon potatoes on top.
• Bake for 20 minutes at 350 degrees.
• Top with cheese and let sit until cheese melts from the radiated heat; approximately 5 minutes.

Steps:

• Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
• When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
• Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
• Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
• Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
• Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
• Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
• Leave to stand for 5 mins before serving.