Paula Deens Shepherds Pie Recipes

Steps:

• Preheat oven to 350 degrees F.
• Beef Layer:.
• In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add beef and cook until browned, add the gravy to heat up. Season with salt and pepper, to taste. Set aside.
• Biscuit Layer:.
• Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
• Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of meat and gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.

Steps:

• Scramble the ground beef in a large skillet.
• Add the onions, celery, green beans and carrots and heat for about three minutes.
• Sprinkle the black pepper and granulated garlic over the mixture and stir inches.
• Continue heating on medium-low heat until the veggies start to soften.
• I cooked about 10 to 12 minutes.
• Add the prepared brown gravy and stir.
• Mixture should be thick. If the mixture is runny add 1 TBS of flour and stir in and heat till bubbly.
• Remove from heat and pour into a casserole dish sprayed with a cooking spray.
• Pour the meat and veggie mixture into the dish.
• Top by spoonfuls with the mashed potatoes. Slightly smash and spread the potatoes out.
• Top with cheese and bake in the oven at 400* for about 16 minutes. Cheese will be complete melted.

Steps:

• Mix graham cracker crumbs with softened butter and press mixture into 9" pie plate. Bake for 5-8 minutes at 350.
• To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9x12x2 glass-baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake at 300 for an hour and a half.
• Once both the crust and toffee filling are cooled, spread half of evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners sugar and vanilla and spread on top of toffee filling and bananas.

Steps:

• Preheat the oven to 375°.
• In a heavy skillet over medium heat, crumble the sausage with a fork.
• Sauté the sausage until completely cooked.
• Drain off the fat, remove the sausage, and set aside.
• Melt the butter in another skillet over medium heat.
• Sauté the onions in the butter until tender.
• Add the milk and heat until steam rises, but do not boil the milk.
• Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat.
• In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper.
• Mix thoroughly and pour this into the pie crust.
• Top with cooked sausage, and bake for 30 minutes, or until set.

Steps:

• Peel and cut the potatoes into 2" chunks.
• Put them in a pot and cover with water, bring to a boil.
• Boil the potatoes for 10 minutes, drain.
• Mash the potatoes and add 2 T butter and the milk. Add the milk a bit at a time until the potatoes are mashed (not whipped).
• Brown the ground beef in a skillet with the chopped onion.
• Drain the beef and add the BBQ sauce, salad dressing, chili powder, salt, pepper, beans and corn. This mix should be saucy, but NOT runny.
• Grease the bottom of a 9 x 13 glass pan.
• Put the hamburger mixture in the pan and spread it out.
• Top the hamburger mixture with the mashed potatoes. (You can stop here and refrigerate if you are making this ahead of time).
• Cook at 350 for 30 minutes.
• Put the shredded cheese on top and sprinkle with paprika.
• Cook for another 10 minutes, until the cheese is melted.

Steps:

• Preheat oven to 350°F.
• Pot Roast Layer:.
• In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.
• Potato Layer:.
• Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.
• Biscuit Layer:.
• Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
• Spray a 9x9x2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions with gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.