Pork Shepards Pie Recipes

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
• Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
• Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
• To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
• Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

Steps:

• Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
• Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
• Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

Steps:

• Remove fat and gristle from meat: chop, measure, set aside.
• Cook and mash potatoes,. Whip with electric beater, adding half the butter and enough cream to make a smooth mixture. Add salt and pepper to taste.
• While potatoes, cook, melt second half of butter in frying pan: add onion and garlic; saute 8 minute or until onions are golden.
• Add flour (if not using gravy), stir until blended. Add drippings, broth or gravy. Stir until smooth and thickened. Add mustard, thyme and chopped meat; heat through. Add half the parsley.
• Spread 1 cup of potatoes in bottom of buttered 1 1/2 -2 quart baking dish. Pour meat mixture over top. Pipe or spoon mashed potatoes around edge.
• Bake in center of oven at 400°F for 20 minutes or until lightly browned.
• Garnish with remaining parsley.

Steps:

• 1. Spray pie plate with non stick cooking spray. Layer pork, green beans, salt and pepper, gravy and top with prepared mashed potatoes.
• 2. Bake 30 minutes at 350 degrees. Sprinkle with sharp cheddar cheese and put back in oven until melted.

Steps:

• Place potatoes in a large saucepan and cover with water; bring to a boil.
• Cover and cook for 20-25 minutes or until very tender. Drain well.
• Mash potatoes with the cream, 2 tablespoons butter, salt, and pepper. Spread 1 1/2 cups of the mashed potatoes into a greased shallow 1-1/2 quart baking dish.
• In a large skillet, sauté onion and garlic in remaining butter until tender.
• Stir in flour until blended. Gradually stir in broth, mustard, thyme, and 2 tablespoons parsley.
• Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust.
• Pipe or spoon remaining potatoes over top. Bake, uncovered, at 375 for 35-40 minutes or until browned. Sprinkle with remaining parsley.

Steps:

• 1. In a sauce pan melt butter, saute the onions and celery and celery tops until onion is translucent.
• 2. Add dry gravy mix, seasonings, 2 cups of water, and stir to combine, add diced pork and bring to a simmer.
• 3. Spray a casserole with non stick spray, pour in the pork mixture.
• 4. Spread the cooked veggies over the meat mixture.
• 5. In a bowl combine the mashed potatoes, garlic and 1 cup grated cheddar cheese.
• 6. Sptead the potatoes over the veggies and bake in a preheated 350 degree oven for about 1 hour or until bubbly.
• 7. Sprinkle the reserved cheese over the top and continue cooking until cheese starts to turn brown.