Supersimpleshepherdspie Recipes

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:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

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.

Steps:

• Peel & quarter the potatoes. Place in pan, cover with water & boil until cooked all the way, about 45 minutes.
• Brown ground beef with the chopped onion. And drain.
• Drain potatoes & mash. Mix in butter, sour cream, salt, pepper, & garlic powder.
• Put ground beef & onion in 13x9 pan. Mix in all 3 cans of corn. And top with the mashed potatoes. Sprinkle paprika over the top.
• Bake in 350 degree oven until bubbly, about 20 to 30 minutes. Turn on broil & brown the top for just a few minutes.

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:

• Make instant potatoes according to box (12 servings = 6 cups) - set aside.
• Preheat oven 375 degrees.
• Sauté Onion in butter until clear.
• Brown ground beef until its crumbled and cooked thoroughly - drain fat if needed.
• Stir in spices with ½ cup water and cook for a few minutes (I use a taco seasoning packet, or whatever I have on hand).
• Spread a thin layer of potatoes on the bottom of a lasagna pan (this will hold the servings together).
• Next, spread a layer ground beef.
• Sprinkle cheese.
• Layer corn and peas.
• Top with the remaining potatoes.
• Bake in the preheated oven for 30 minutes, or until hot and golden brown.

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9 x 13 inch baking dish with nonstick cooking spray; set aside.
• Heat a large skillet over medium-high heat and add ground beef, onion, and garlic. Sauté until beef is fully cooked. Drain grease.
• Add flour and cook for a minute longer.
• Stir in tomato paste, Worcestershire sauce, soy sauce, and beef broth. Cook for 5 minutes or until sauce begins to thicken.
• Reduce the heat to low and stir in the frozen vegetables, salt and pepper.
• Pour meat mixture into the bottom of prepared dish.
• Prepare potatoes according to package directions. Carefully spread 5 cups prepared mashed potatoes on top of the meat.
• Top with shredded sharp cheddar cheese on top.
• Bake for 20-25 minutes or until the cheese is melted and the meat mixture is bubbly.

Steps:

• Heat oven to 375ºF.
• Brown meat in large skillet; drain. Return meat to skillet. Add mixed vegetables and gravy; mix well.
• Spoon into 9-inch square baking dish sprayed with cooking spray.
• Mix potatoes, cream cheese, garlic and 1/2 cup cheddar until blended; spoon over meat mixture. Sprinkle with remaining cheddar.
• Bake 20 min. or until heated through.

Steps:

• Preheat broiler. In a large ovenproof skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles; drain. Stir in water and taco seasoning; heat through. Stir in 1 cup cheese. Remove from heat., In a bowl, mix mashed potatoes and remaining cheese; spread over beef mixture. Broil 4-6 in. from heat 5-6 minutes or until top is golden brown.