Shepherds Pie With Boxed Mashed Potatoes Recipes

Steps:

• Preheat Oven to 325'F.
• Use vegetable spray on casserole dish.
• Prepare instant mashed potatoes following box directions.
• Boil frozen vegetables in saucepan.
• Brown ground beef.
• Add 1/2 can of beef gravy.
• Add garlic powder.
• Stir until well blended.
• Drain vegetables.
• Add the beef mixture to casserole dish.
• Add the vegetables and spread evenly.
• Add large spoonfuls of the mashed potatoes
• over the vegetables.
• Wait a few minutes for potatoes to cool before spreading.
• Make a design with bottom of fork on the potatoes.
• Sprinkle some paprika.
• Bake for 30 minutes.
• Cool for 15 minutes before slicing.
• Add remaining warmed gravy to each serving.

Steps:

• Cheesy Mashed Potatoes:.
• Fill a large saucepan with cold water; season with salt (1-2 teaspoons). Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes.
• Drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture, add cheese and mix well. Season with salt and pepper.
• Shepherd's Pie:.
• (Begin preparing while potatoes are boiling).
• Preheat oven at 400 degrees F.
• Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
• Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.
• Add the ground beef and cook until beef is no longer pink about 10 minutes.
• Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.
• Transfer mixture to an oven-proof baking dish and spread evenly. Place cheesy mashed potatoes on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes.

Steps:

• Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
• Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
• Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
• While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
• Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
• When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
• Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
• Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
• Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
• Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
• Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
• Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
• Top the potatoes with the chives and serve warm
• Enjoy!

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the gravy, vegetables and onion. Spoon half into a greased 2-qt. baking dish or four oven-safe 2-cup dishes. Top with mashed potatoes. Drizzle with butter and sprinkle with paprika. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Place the remaining beef mixture in a freezer container and freeze for up to 3 months. , To prepare frozen casserole: Thaw in the refrigerator; transfer to a greased 2-qt. baking dish. Top with the potatoes, butter and paprika; bake as directed.

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:

• Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour., In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika. , Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika. Freeze option: Wrap unbaked stuffed potatoes and freeze in a freezer container. To use, partially thaw in refrigerator overnight. Bake as directed, adding additional time until heated through.

Steps:

• In large nonstick skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks.
• Add onions and garlic; cook until softened.
• Stir in flour, pepper, salt, thyme and savory.
• Add broth, water, worcestershire sauce, bay leaf and carrots.
• Cover loosely and simmer, stirring occasionally, for about 20 minutes or until quite thick and carrots are tender.
• Stir in corn.
• Add salt to taste.
• Remove bay leaf.
• Spread mixture in 11 x 7 baking dish.
• let cool slightly.
• Garlic mashed potatoes: in boiling salted water, cook potatoes with garlic until tender.
• Drain well and mash.
• Beat in milk, salt and pepper.
• Reserve 1 tbsp.
• of beaten eagg; beat remainder into potatoes.
• Spread over meat mixture; brush with reserved egg.
• Bake in 400 oven for 29 minutes or until bubbling.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the potatoes and carrots in a large pot with enough water to cover. Bring to a boil and cook until tender, about 15 minutes; drain. Separate the potatoes and carrots. Place the drained potatoes back into the pot. Add milk and 2 tablespoons butter. Mash the potatoes, adding salt and pepper to taste.
• Melt the remaining 4 tablespoons butter in a large frying pan over medium heat. Stir in the onions and saute until softened, about 10 minutes.
• Increase heat to medium-high and add the ground beef. Cook and stir until meat is no longer pink and begins to brown; drain excess fat. Stir in the tomato-basil sauce.
• Place the carrots in the bottom of an ungreased pie dish. Add the beef mixture evenly over the top of the carrots. Spread the mashed potatoes evenly over the top of the beef mixture.
• Bake uncovered until the internal temperature reaches 165 degrees F, about 20 minutes.

Steps:

• Heat oven to 375 degrees F. Spray 2-1/2 to 3 quart casserole baking dish with nonstick cooking spray.*
• In 12-inch skillet cook ground beef and onion until browned; drain grease. Add beans, corn, tomatoes, gravy, thyme and salt. Cook until heated through. Spoon beef mixture into casserole dish. Spread Simply Potatoes® evenly over beef mixture. Bake 30 to 35 minutes or until edges are bubbly. Remove from oven.
• Heat broiler. Broil casserole 4 to 6 inches from heat, 3 to 5 minutes, until Simply Potatoes® are lightly browned.

Steps:

• Cook potatoes in boiling salted water 20 minutes until tender. Mash. Combine with milk, butter, salt, pepper and cheese. Reserve.
• Cook onions and garlic in oil until tender. Add beef. Brown lightly. Stir in flour, then milk. Bring to a boil. Cook 3 to 4 minutes.
• Add tomatoes, breaking them up with a spoon. Cook until thickened slightly, about 10 minutes. Add seasonings, breadcrumbs and peas. Season to taste with salt and pepper.
• Transfer mixture to a buttered 2-quart casserole dish. Spread or pipe mashed potatoes on top. Sprinkle lightly with paprika. Bake in a preheated 400-degree oven for 30 minutes.

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:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
• Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.
• Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

Steps:

• Preheat oven to 375°F.
• In skillet, brown the ground beef and saute with onion.
• Drain beef.
• Stir in tomato sauce, salt, pepper, and celery salt.
• Pour mixture into a 1.5 quart (8x10) dish.
• Spread mashed potatoes over the beef mixture.
• Sprinkle top with cheese.
• Bake at 375°F for 30-35 minutes.