Bestshepherdspie Recipes

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:

• In skillet, brown beef and onion. Drain fat.
• Add garlic, salt, pepper, worcestershire and flour. Cook for 1 minute.
• Add beef broth/stock and then heavy cream.
• Stir in beans.
• Pour into 11x17 inch pan. top with 1 cup cheese.
• Top with mashed potatoes. Sprinkle with the rest of shredded cheese.
• Bake at 375 for 40 minutes. Remove from oven and rest 5-10 minutes.
• I serve with salad, apple sauce and dessert of course!

Steps:

• Cook the corn according to the package instructions. Drain and set aside.
• Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes.
• Add ground beef and brown. Drain any excess fat! set the heat to medium low, Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, the herbs, corn, and Worcestershire sauce.
• Gently simmer the mixture for several minutes, partially covered, then add salt and pepper to taste. Transfer the mixture to a large casserole. Set the oven to 400°
• Cook mashed potatoes according to package instructions. When done add 1/2 cup sour cream. Spoon on to top of meat mix. Sprinkle with cheese and paprika.
• Bake on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving.

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
• Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
• Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
• To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
• Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

Steps:

• Preheat oven to 375 degrees F.
• Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
• Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
• Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
• Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

Steps:

• 1. Preheat oven to 375°F.
• 2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
• 3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
• 4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
• 5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
• 6. Mash the potatoes with the butter, milk, and salt.
• 7. Spread them over the meat mixture, then crosshatch the top with a fork.
• 8. Bake until golden, 30 to 35 minutes.

Steps:

• Preheat the oven to 425°F (220˚C).
• Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
• Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
• Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
• Pour in the red wine and reduce until almost completely evaporated.
• Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
• Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
• Transfer the potatoes to a large bowl and mash until smooth.
• Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
• Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
• Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
• Bake for 30 minutes, until the potatoes are golden brown.
• Enjoy!

Steps:

• Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
• Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
• Transfer beef mixture into an oven-proof casserole dish.
• Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
• Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
• Sprinkle with remaining 1/4 cup of grated cheese.
• Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.

Steps:

• Cook the corn according to the package instructions. Drain and set aside.
• Start the potatoes for the topping. Put them in a large pot with enough water to cover them by a couple of inches. Add about 2 teaspoons of salt to the water. Bring the potatoes to a boil, uncovered, over high heat. Cook them for 10 to 13 minutes. Meanwhile, make the meat filling.
• Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes.
• Add the ground beef to the pan and break it up with a wooden spoon as it browns. Remove the skillet from the stove and, resting it on a heatproof surface so it won't feel so heavy, tilt the pan so that the excess fat runs to the side. Carefully spoon out the fat and discard it (this will make the dish leaner and healthier, as well as lighter tasting).
• Put the skillet back on the burner and set the heat to medium low. Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, then the herbs, reserved corn, and Worcestershire sauce.
• Gently simmer the mixture for several minutes, partially covered, then add salt (1/4 teaspoon, give or take a little) and pepper to taste. Transfer the mixture to a large buttered casserole. Set the oven to 400°, and while it heats, check to see if your boiling potatoes are done.
• To test the potatoes, use a slotted spoon to transfer a cube from the water to a cutting board and allow it to cool for 30 seconds or so. If you can slice through the chunk easily with a butter knife, the potatoes are done.
• Set a large colander in the sink and drain the potatoes in it (this job can generate a lot of steam, so it is best done by an adult or under adult supervision). Transfer the drained potatoes to a large mixing bowl and scatter the butter pieces over them. Spoon the sour cream here and there over the hot potatoes as well. Wait several minutes for the butter to melt and the sour cream to warm so the ingredients will be easier to blend, then partially mash the potatoes with a hand masher.
• Switch to an electric mixer set at medium speed and continue to mash, adding enough milk to make medium-soft mashed potatoes. Don't make them too soft, however; you want them to have some body.
• Salt the potatoes to taste and spoon them evenly over the filling. Sprinkle the cheese over the top, then sprinkle on some paprika (be sure to wash your hands right afterward so you don't accidentally rub any of the spice in your eyes). Bake the pie on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving.

Steps:

• In a dutch oven,lightly brown hamburger until grease is released. Drain.
• Return it to pot.
• Add onion and garlic and saute with hamburger until onions soften.
• Add spices, tomato sauce, paste, wine and Worcestershire sauce.
• Simmer for 15- 20 minutes.
• Pour into large lasagna pan.
• Sprinkle with frozen green beans.
• cover with mashed potatoes that have been thinned with milk enough to spread easily.
• Sprinkle with cheddar cheese.
• Bake 45 minutes at 350.
• If you like, turn on broiler for 5 minutes until cheese gets brown and crunchy.
• (Watch closely -- some of my kids don't like this.).

Steps:

• Preheat oven to 350°. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. , Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. , Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.

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:

• Preheat oven to 350°F.
• Peel potatoes and slice into 1" cubes and add to medium sauce pan and cover with water. Bring to boil and simmer until soft.
• In large skillet, add onions, garlic and 3 tbsp butter and saute until translucent.
• Drain water from potatoes and add 3 tbsp butter, heavy cream, cheddar cheese and salt. Whip until smooth and creamy.
• Add ground beef to onions and garlic and brown thoroughly.
• Add flour and onion soup mix. Mix well and cook for 2 -3 minutes. Add broth, ketchup, Worcestershire sauce, thyme and cayenne pepper and combine thoroughly.
• Add vegetables and bring to a simmer for 5 minutes.
• Pour meat and vegetable mixture into casserole dish and top with mashed potato mixture. Place in oven. Cook for 30 minutes or until golden brown.

Steps:

• Heat the oil in a large, deep sauté pan or saucepan. Tip in the onion and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together for 5-8 mins, stirring occasionally until the vegetables start to brown. Stir in the mince to break it down. Fry for 1-2 mins until no longer pink. Stir in the flour, scraping the bottom of the pan in case the meat sticks, then cook for another 1-2 mins. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato purée, lentils and Worcestershire sauce and season with pepper. Reduce the heat and simmer, covered, for 45 mins, stirring occasionally.
• Meanwhile, prepare the topping. Drop all the potatoes into a large pan of boiling water. Bring back to the boil, then simmer for 12-15 mins or until the potatoes are tender. Drain well in a colander then tip back into the pan. Mash with a masher or, briefly, with an electric hand mixer until smooth. Beat in the crème fraîche and milk with a wooden spoon until light and fluffy. Heat oven to 200C/180C fan/gas 6.
• Spoon the meat into a 1.5 litre pie dish and remove the thyme sprigs. Top with the mash and smooth over with a knife. Use a fork to create a ridged pattern on top. Place the dish on a baking sheet and bake for about 20-25 mins until piping hot and the filling starts to bubble around the edges. If the top is not brown enough, pop it under the grill for 5 mins or so until the mash is crisp and golden. Let it sit for 5 mins then serve.

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.