Skillet Shepherds Pie Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Steps:

• Move oven rack to the upper-middle position and heat the broiler.
• Place the frozen hash browns in a large microwavable bowl and separate the shreds. (I pound them lightly with the back of a wooden spoon and they fall apart.) Toss them with 2 tbsp of the melted butter, 1 tsp salt and 1/4 tsp pepper. Microwave the potatoes, covered, until tender - 7 - 10 minutes on high.
• Cook ground meat and onion in a large oven safe skillet until it is cooked, about 5 minutes. Drain fat off.
• Stir thyme and flour into beef/onion mixture and cook about 1 minute. Add broth and Worcestershire sauce and cook about 6 - 8 minutes until thickened.
• Add peas and carrots to beef mixture and simmer until heated, about a minute, and season with salt and pepper.
• Scatter the cooked hash browns over the top of the beef mixture and brush with the rest of the butter.
• Place the skillet unter the broiler and broil 3 - 5 minutes or until the potatoes have golden brown tips.
• Remove from oven and serve.

Steps:

• In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink: drain.
• Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat; cover and simmer for 5 minutes.
• Meanwhile, dissolve bouillon in boiling water. Combine corn starch and sour cream until smooth: stir into beef mixture. Add bouillon. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated and cheese is melted.

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:

• In a large skillet, combine all the ingredients except the potatoes over high heat; mix well.
• Cook for 5 to 8 minutes, or until heated through, stirring frequently.
• Remove from the heat and dollop with the potatoes.
• Serve immediately.
• You can use prepackaged chicken and potatoes.

Steps:

• Cook vegetables as directed on package.
• Meanwhile, brown meat in large skillet; drain. Stir in gravy; simmer 5 min. or until heated through, stirring occasionally. Remove from heat.
• Microwave cream cheese and 1/4 cup milk in medium microwaveable bowl on HIGH 30 sec.; beat with whisk until blended. Gradually whisk in remaining milk, then water. Microwave 2-1/2 min. or until hot, stirring after each minute. Stir in potato flakes and Parmesan until blended. Spoon into resealable plastic bag; cut small piece off one bottom corner of bag.
• Remove 12 peas from mixed vegetables; stir remaining vegetables into meat mixture in skillet. Squeeze potato mixture into 6 mounds on meat mixture to resemble ghosts. Add 2 of the reserved peas to each for the eyes.

Steps:

• Brown meat in large skillet; drain. Return meat to skillet. Stir in gravy and mixed vegetables.
• Bring to boil, stirring frequently; simmer on medium-low heat 8 to 10 min. or until heated through, stirring occasionally.
• Spoon potatoes over meat mixture. Sprinkle with cheese; cover. Cook 3 min. or until melted.

Steps:

• Heat oven to 375°F.
• Brown meat in medium ovenproof skillet; drain. Return meat to skillet; stir in frozen vegetables and gravy.
• Combine potatoes and VELVEETA; spread over meat mixture.
• Bake 20 to 25 min. or until heated through.

Steps:

• In an ovenproof skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in water and taco seasoning; heat through. Stir in 1/2 cup cheese. , Combine potatoes and remaining cheese; spread over beef. Broil 4-6 in. from the heat for 5-6 minutes or until golden brown.

Steps:

• Prepare stuffing as directed on package, reducing water to 1-1/2 cups.
• Brown meat with onions in large skillet on medium heat; drain. Stir in vegetables and gravy. Bring to boil, stirring frequently.
• Spoon stuffing around edge of skillet. Sprinkle cheese over stuffing; cover. Simmer on medium-low heat 10 min.

Steps:

• Brown meat with onions in large skillet on medium heat; drain. Return to skillet.
• Add gravy, ketchup and mixed vegetables; stir. Simmer 5 min. or until heated through, stirring occasionally. Meanwhile, cut VELVEETA into 4 slices, then cut each slice in half.
• Spoon potatoes over meat mixture. Arrange VELVEETA pieces in spoke-fashion over potatoes; cover. Cook on low heat 3 min. or until VELVEETA is melted.