Lipton Shepherds Pie Recipes

Steps:

• In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
• Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
• Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
• Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
• Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
• Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus

Steps:

• Brown the meat with the onion, garlic, celery and carrots until ground beef is no longer pink; drain any fat.
• Mix corn, sweet peas, salt, black pepper, tomato paste and water (fill up the 6 oz tomato paste can for measurement) into the meat mixture; stir well.
• Spray the inside of the crockpot with non-stick cooking spray; pour meat mixture into the bottom of crockpot; press into the bottom of the crockpot so it is dense and even.
• Spread leftover mashed potatoes (evenly) over the meat mixture.
• Sprinkle the mashed potatoes with paprika (optional, for garnish).
• Cook on low 6 hours (high 3 hours); then, remove the lid for 30 minutes to allow the potatoes to brown.
• Sprinkle pie with fresh, chopped parsley (optional, for garnish).
• VARIATION 1: CHEESY SHEPHERD'S PIE--Add 2 cups of shredded cheddar cheese to the pie by pressing the cheese over the meat mixture, and then layering the mashed potatoes on top of the cheese; Cook same length, same way.
• VARIATION 2: RUNZA/CABBAGE SHEPHERD'S PIE--Substitute shredded cabbage (2 cups) for the peas and corn; cook same length, same way.

Steps:

• Cook lamb over med-high heat, breaking up, until there is no pink and fat has rendered, about 5 minutes. Drain in a fine-mesh strainer set over a bowl to reserve drippings.
• Return 2 T. of drippings to pot. Heat over med-low heat until shimmering. Add onion, carrots and 1/2 t. salt. Cook until softened and lightly browned, 7-10 minutes.
• Stir in garlic and tomato paste; cook until fragrance about 30 seconds. Stir in flour and cook until incorporated, about 60 seconds. Whisk in broth and wine, scraping up browned bits, until sauce is smooth.
• Stir in reserved lamb, worcestershire, thyme, and rosemary. Coook until it begins to thicken, about 2 minutes. Off the heat, stir in peas. Season to taste with salt and pepper. Transfer mixture to a 2 to 2.5 quart baking dish. Set aside.
• Meanwhile, cover potatoes by one inch of water. Add 1 T. salt. Bring to a boil, then reduce to a simmer. Cook until taters are tender and a fork easily slips into the center, about 10-12 minutes. Drain. Return to pan over low heat. Mash them to a smooth consistence. Stir in butter and cream. Season with salt and pepper to taste.
• Dallop potatoes over filling and smooth into an even layer, making sure they attach to the edges of the casserole dish. You shouldn't be able to see any filling. Place on a foil-lined baking sheet. Bake at 450 for about 30 minutes, until edges bubble and top is lightly browned.
• Cool for 10 minutes before serving.

Steps:

• In a large skillet, brown the ground beef in the cooking oil, adding the minced garlic after the meat is mostly browned. Drain excess fat. Add the soup mix, frozen veg, 1 1/4 cups milk, oregano, salt & pepper. Bring it all to a boil, then lower heat & simmer for 5 minutes. Turn the meat mixture into a 9x13 baking pan which has been lightly greased or sprayed with Pam. Meanwhile, peel & boil the potatoes til soft, then drain. Mash the potatoes, add the 1/4 cup warmed milk and 1 Tblsp. butter. Spread the potatoes over the meat filling to cover completely. Sprinkle with the grated cheddar. Bake at 350 degrees F for 30 minutes.

Steps:

• In a soup pot, brown ground beef for 8-10 minutes, until no pink remains; drain off grease.
• Add the remaining ingredients except the potato flakes and bring to a boil.
• Reduce heat to medium-low and cook, stirring occasionally, for 15 minutes.
• Stir in the potato flakes and cook for 5-7 minutes, or until thickened.
• Serve.