Ghostly Shepherds Pie Recipes

Steps:

• Heat oven to 375°F. In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Set 12 peas (from frozen vegetables) aside for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef mixture. Heat to boiling. Reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
• Meanwhile, in 2-quart saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in dry potatoes; blend well.
• Spoon beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to look like ghosts. Place 2 reserved peas on each mound to look like eyes. Bake 20 to 25 minutes or until potatoes are set and mixture is hot.

Steps:

• You should prepare the meat filling and mashed potatoes simultaneously so they are ready at the same time.
• **Meat filling**.
• Preheat the oven to 375 and lightly grease a 3-quart casserole dish.
• Brown the beef in a large skillet over medium-high heat. Drain. Add frozen vegetables to skillet and heat over medium while making the gravy.
• Melt the butter in a small saucepan. Whisk the flour into butter, cook over medium heat for 2 minutes. Add stock, ketchup, Worcestershire and cook for 5 minutes to thicken. Season with salt and pepper. Pour over meat and veggies and stir to combine.
• Spoon meat into casserole dish.
• **Mashed Potatoes**.
• Peel and quarter potatoes and put into large saucepan. Cover with water and boil for 20 minutes.
• Drain potatoes. Mash the potatoes with masher or electric mixer and beat until smooth. Add the milk and butter. Stir in the cheese if desired and season the potatoes to taste with salt and pepper.
• Using 1/2 the mashed potatoes, spread a thin layer over the entire casserole. Spoon the remaining mashed potatoes into large ziploc bag and cut opening about 1/2" wide off one bottom corner. Squeeze conical ghosts about 3" tall onto the prepared casserole dish of shepherd's pie, pushing down the bag to make a thicker base and then tapering upward to a narrow head. Add a couple of seeds on the heads for eyes.
• Bake pie and potatoes for 20-25 minutes until the sauce is bubbling serve immediately.

Steps:

• Heat oven to 375 degrees.
• Spray 12-inch skillet with cooking spray.
• Cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Set 12 peas (from frozen vegetables) aside for garnish.
• Add remaining frozen vegetables, tomatoes and gravy to beef mixture.
• Heat to boiling; reduce heat to medium-low.
• Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
• Meanwhile, in medium saucepan, heat water, butter and garlic powder to boiling.
• Remove from heat; add milk. Stir in potato flakes and cheese.
• Add egg; blend well.
• Spoon beef mixture into ungreased 8-inch square or oval glass baking dish.
• With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts.
• Place 2 reserved peas on each mound to resemble eyes.
• Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

Steps:

• Heat the oil n a large frypan and add the onion and carrot. Cook for 3 minutes or until onion and carrot are softened.
• Add the meat and cook for 3 minutes.
• Stir in the herbs, seasoning, and most of the stock.
• Blend the cornflour with a little cold water, stir in the remaining stock then add to the pan.
• Bring to a boil, stirring until thickened.
• Transfer the mixture to a warmed pie dish.
• Mash the potatoes with half the butter and season well.
• Cover the meat well with the mashed potatoes and mark furrows with a fork.
• Dot small pieces of the remaining butter over the top and bake in an oven, preheated to 400 for about 15 minutes or until the top is brown

Steps:

• In a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes.
• Add the mushrooms and celery and cook until tender.
• Mix with the hamburger.
• Add the salt and pepper.
• Mix the mushroom soup, milk and soya sauce.
• Mix the rice with the green onions, carrots and 1/4 to 1/3 of the mushroom soup mixture.
• In a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture.
• Top with the remaining rice mixture.
• Dot with 2 tbsp of butter, sprinkle with salt and pepper if desired.
• Bake at 350 F for 20 minutes.
• Cover with sour cream and sprinkle with paprika.
• Return to oven for 10 minutes.
• Serve hot.

Steps:

• In a bowl, combine ground beef. parsley, mustard, flour, egg, salt, pepper, powder and beef broth. Blend with a fork.
• In a 4-5 quart pan over high heat, bring brown onion gravy to a boil; add sherry and reduce heat to maintain a gentle simmer. Quickly shape the beef mixture into 1 inch balls and drop into gravy. When all are in, cover and simmer until meatballs are no longer pink in the center, 10-12 minutes. With a slotted spoon, transfer meatballs (some of the onions will come too) to a bowl.
• Boil gravy over high heat, stirring often, until reduced to about 2 cups, apprx 10 minutes. Season to taste with salt and pepper. Remove from heat and remove half to be used another time. Return meatballs and any accumulated juice to gravy, mix gently.
• Meanwhile, in a large bowl, with a mixer or potato masher, mash potatoes with 2 TBSP butter and the cream cheese until smooth. If desired add just enough beef broth to moisten potatoes to be able to squeeze them through a pastry bag. Add cheese, salt and pepper to taste.
• Spray a shallow 3 1/2 to 4 quart casserole with cooking spray. Spread 2/3 of the potato mixture evenly over bottom. Add meatballs and gravy. Spoon remaining potato mixture decoratively around edge of meatball mixture or spoon into a pastry bag with 1 inch star or round tip and pipe around the edge. Sprinkle with paprika.
• Bake pie in a 400°F oven until gravy is bubbling and potatoes are browned, 30-35 minutes.
• Brown Onion Gravy:.
• Peel and finely chop 2 cups onions In a 4-5 quart pan over medium high heat, stir onions in 2 TBSP butter (I used 1) until richly browned, 13-15 minutes. Add 2 tsp sugar and stir for 2 more minutes. Add 3 TBSP flour and stir until browned 1-2 minutes. Remove from heat and stir in 3 cups fat skimmed beef broth. Return to high heat and stir until boiling.

Steps:

• In large skillet, fry bacon until crisp; drain well and set aside.
• In same skillet, brown the hamburger and onion, seasoning with salt and pepper; drain fat.
• In 8"x12" baking dish, mix hamburger, bacon, onion and garlic powders.
• Check seasoning for salt and adjust if needed, then stir in the beaten egg and 1/2 the cheese.
• Spread over bottom of baking dish.
• Meanwhile, in medium pot, cook green beans according to package directions; drain well then return to pot and stir in 1 tablespoon butter.
• Season to taste with salt.
• Spread beans over meat layer. In same pot, cook cauliflower 10-12 minutes until very tender; drain well.
• Put cauliflower, 2 tablespoons butter and sour cream in food processor.
• Puree until smooth.
• Adjust seasoning, if necessary, then spread evenly over green beans.
• Sprinkle remaining cheese over the top.
• Bake at 350º for 35 minutes, until hot and bubbly.