Crispy Hash Brown Shepards Pie Recipes

Steps:

• In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain. Stir in tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the vegetables. , Pour into a greased 9-in. pie plate. Combine topping ingredients; spoon evenly over the meat mixture. Bake, uncovered, at 400° for 30 minutes.

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:

• Heat oven to 350 degrees F.
• Beat together eggs and milk in a medium bowl; stir in potatoes, green onions, salt and pepper sauce. Stir in 1 cup of the cheese and half of bacon. Pour into greased 9-inch pie plate or quiche dish.
• Bake 25-30 minutes or until center is set. Sprinkle remaining bacon and 1/2 cup cheese over top of pie; continue baking 3 to 4 minutes or until cheese is melted.

Steps:

• 1. Cook beef, mushrooms, garlic, salt, pepper, in skillet until juices have almost evaporated. Add a sprinkle of lawry's seasoning salt to season beef.
• 2. Stir in Worceteshire, then flour. Cook 1 minute and add beef broth and heavy cream. Simmer until gravy thickens. Pour into a baking dish and sprinkle peas over top and let cool.
• 3. In a bowl, combine hash browns, chives, 1 cup cheese, 1 tsp salt and mayo. Mix well and spread across top of beef layer. Spread remainder of cheese. and bake 45 minutes. I put broil on for a couple of minutes to get that good crispy top.

Steps:

• In skillet heat oil over medium heat; cook onion and garlic, stirring for 3 minutes. Add beef, chili powder, oregano, salt and pepper. Cook, stirring to break up meat for 5 minutes.
• Add tomatoes, breaking up further with spoon. Bring to a boil. Reduce heat and simmer for about 15 minutes or until thickened. Stir in vegetables. Spoon into greased 10" pie plate.
• Topping: In a bowl, toss together potatoes, cheese, salt and pepper. Stir in egg and combine well. Spoon evenly over meat mixture.
• Bake in 400°F oven for 30 minutes. Broil for about 3 minutes or until topping is golden.

Steps:

• Brown meat and onions in a dry frying pan on high heat. Meat will cook in its own juices, so do not add oil. When cooked, drain.
• Tip back into frying pan and add tomatoes, soup, mushrooms and peas.
• Add one can full of water and stir.
• Add Worcestershire Sauce and A1 Steak Sauce to taste. (Use approx 2 tbsp of Worcestershire Sauce as a guideline, and 1 tsp of A1, but you will know when it tastes right!).
• Cook on a high heat until bubbling, then cover and reduce heat.
• Simmer for 10 - 15 minutes, stirring occasionally.
• In the meantime add cheese and milk together in a bowl. Add beaten egg and stir until well mixed. Set aside.
• When Meat mixture has condensed down and thickened slightly, remove from heat.
• Spoon mixture into a 9x13-inch oven pan with a slotted spoon, draining off excess 'juice' if necessary.
• Pan should be 1/2 to 3/4 full.
• Add packaged hash brown mix on top of the meat mixture, pressing down to compact.
• Pour egg, milk and cheese mixture (above) on top of the hash browns, and bake at 350 degrees for 25-30 minutes, or until hash browns have browned to a nice crispy golden colour.
• During the last few minutes of cooking, you can add extra shredded cheese to the top of the pie, and broil for a few minutes to melt.
• This recipe tastes great when served with HP sauce (which is a spicy English sauce). My husband also enjoys it with ketchup, however neither of these are necessary, and this is simply a serving suggestion! Enjoy!

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
• In a large bowl, beat together the eggs and milk. Stir in the bacon, hash browns, green onions, and 1 cup shredded Cheddar cheese. Pour into the prepared baking dish.
• Bake in the preheated oven 25 to 35 minutes, or until a knife inserted in the center comes out clean. Sprinkle the remaining Cheddar cheese on top, and continue baking for 3 to 4 minutes, or until the cheese is melted. Remove from oven, and let sit 5 minutes before serving.