Cheesy Shepherds Pie Recipes

Steps:

• Set oven to 400 degrees F.
• Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
• For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
• In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese.
• Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup.
• Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
• Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top.
• Bake for 25-30 minutes or until topping is light golden brown.
• Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt.
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• ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) -- one can cream style corn/ one tablespoon Dijon mustard -- 1/3 cup Heinz chili sauce or ketchup -- 1/2 package of dry onion soup mix -- 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.

Steps:

• Preheat oven to 400°F.
• Grease an oblong baking dish with non stick spray.
• Brown beef with onion and garlic; drain grease.
• Stir in 1/2 can of cheddar soup, corn and Parmesan cheese to meat mix.
• Add remaining cheese soup and ranch to prepared potatoes; blend well.
• Pour meat mix into baking dish and top with potatoes and sprinkle with cheddar cheese.
• Poke 6 holes into pie with the end of a wooden spoon (So the pie can breathe).
• Bake for 20 minutes or until golden brown.

Steps:

• Preheat oven to 375°F Mix potatoes, cream cheese, half of the cheddar cheese, and garlic until well blended (use microwave if necessary). Set aside.
• Brown meat, onion, Italian seasoning, and ground mace in large skillet and drain. Return meat back to pan and stir in vegetables and sour cream. Heat to warm.
• Pour meat mixture into a deep 9" pie crust. Cover with potato mixture.
• Sprinkle with remaining cheddar cheese and paprika. Bake for 25 minutes or till 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:

• In a blender add flour, butter, milk, garlic and first amount of oregano.
• Blend ingredients well about 30 seconds.
• Pour mixture into medium pot.
• Heat until thickened and bubbly (about 10 minutes) over medium-high heat stirring constantly.
• Remove from heat and stir in cheese until melted.
• In large pot put potatoes in with enough water to cover and bring to boil.
• Cook until potatoes are soft, about 15-20 minutes.
• Drain, mash well.
• Mash in half of cheese mixture until well mixed.
• Scramble fry beef until well browned, drain.
• Add veggies, Worcestershire sauce, oregano and Maggi and rest of cheese sauce.
• Cook for 5 minutes.
• Put meat mixture into 9x13-inch baking dish and spread evenly.
• Spread potatoes on top of meat mixture and "peak" (like meringue) with back of a spoon or fork.
• Dot potatoes with 2 tbsp of margarine and sprinkle with paprika.
• Bake in 350°F oven for 45 minutes.
• Let rest for 10-30 minutes so meat sets. Mixture will be hot still, it really holds the heat! :).

Steps:

• Cheesy Mashed Potatoes:.
• Fill a large saucepan with cold water; season with salt (1-2 teaspoons). Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes.
• Drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture, add cheese and mix well. Season with salt and pepper.
• Shepherd's Pie:.
• (Begin preparing while potatoes are boiling).
• Preheat oven at 400 degrees F.
• Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
• Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.
• Add the ground beef and cook until beef is no longer pink about 10 minutes.
• Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.
• Transfer mixture to an oven-proof baking dish and spread evenly. Place cheesy mashed potatoes on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes.

Steps:

• 1. boil and mash potatoes, set aside.
• 2. heat oil and seasoning salt in pan.
• 3. add meat and worcestershire sauce.
• 4. heat until browned.
• 5. add mixed vegetables.
• 6. put bread crumbs and onions into a bowl and mix.
• 7. mix meat mixture, cheese and egg into mashed potatoes. stir quickly so egg doesn't scramble.
• 8. refrigerate mixture for at least one hour.
• 9. form mixture into croquette shaped balls.
• 10. roll in bread and onion mixture.
• 11. deep fry in oil.
• serve hot with ketchup and enjoy!

Steps:

• Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
• Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
• Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
• Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Steps:

• Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
• Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
• Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
• Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
• Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

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 potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook and stir 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
• Heat oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
• Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
• Bake 18 min. Top with remaining cheese; bake 2 min. or until melted.

Steps:

• Brown meat with onions in large skillet on medium heat; drain. Return to skillet.
• Add gravy, ketchup and mixed vegetables; stir. Simmer 5 min. or until heated through, stirring occasionally. Meanwhile, cut VELVEETA into 4 slices, then cut each slice in half.
• Spoon potatoes over meat mixture. Arrange VELVEETA pieces in spoke-fashion over potatoes; cover. Cook on low heat 3 min. or until VELVEETA is melted.

Steps:

• Brown ground beef and add onion; cook until onion is transparent.
• Add soup, veggies and garlic and mix, pour into a oblong baking dish.
• Spread mashed potatoes on top and sprinkle with cheese.
• Bake at 350°F for 30 minutes.
• •Looking for a variation on this recipe? Try this: Instead of topping with mashed potatoes and cheese, top the casserole with a single layer of tater tots instead. This is also a big hit.

Steps:

• Heat oven to 375°F.
• Prepare Potatoes as directed on package. Meanwhile, brown meat in large skillet; drain.
• Add vegetables and gravy to meat; mix well. Spoon into 8-inch square baking dish; cover with potatoes.
• Bake 20 to 25 min. or until potatoes are heated through and lightly browned.