Shepherds Pie Oamc Recipes

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:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
• Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
• Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• Bake in the preheated oven for 20 minutes, or until golden brown.

Steps:

• In a dutch oven or stockpot, cook the beef over medium heat.
• About halfway through add the onion.
• Cook until the beef is no longer pink, drain off the grease.
• Microwave the carrots for 2 minutes.
• Add the gravy and veggies.
• Cool and put into 2 freezer containers. I put them in freezer bags.
• To prepare: Thaw frozen beef mixture in the refrigerator.
• Put into a greased 2 quart baking dish.
• Top with mashed potatoes, melted butter and sprinkle with paprika.
• Bake uncovered at 350F for 30-35 minutes or until heated through.

Steps:

• In large pot, brown beef with onions (I boil my beef, drain to reduce fat content, then add onions I've already sauteed).
• Mix remaining BASE ingredients in large bowl.
• Add beef and onions.
• At this point I placed 1/3 of meat mixture in a cassarole dish, added 1 cup of each frozen veggie and layered on 1/3 of mashed potatoes.
• Bake at 350F for an hour, or until heated through.
• While dinner is baking up, I pack up the cooled remaining meat mixture dividing meat mixture left into 2 labeled gallon ziplock bags.
• Divide remaining veggies into labled 2 qt freezer bags.
• Divide remaining mashed potatoes into 2 labeled gallon freezer bags.
• For convenience, I actually staple the bag of meat mixture, veggies and mashed potatoes together into 2 dinner groups to make it all easier to find in my freezer. Obviously, staple above the zip on the bag when stapling together. :-).

Steps:

• Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
• Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
• Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
• Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
• Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.