American Shepherds Pie With Hash Browns Food

HASHBROWN SHEPHERDS PIE

Steps:

• 1. in a bowl, combine the ground beef with salt and pepper to taste, water, egg and garlic. At this point you can either brown and drain the meat ahead or you can use it raw. Line the bottom of a 9x13 casserole dish with the meat.
• 2. Spread your veggies out over your meat. If canned, drain first. Add mushrooms.
• 3. Next layer the entire bag of hashbrowns over the mushrooms. Salt and pepper the potatoes.
• 4. Sprinkle the cheese over the potatoes.
• 5. Loosely cover the dish with foil and place in a preheated 350 degree oven for 40 mins. If you pre-brown your meat, bake for only 25-30 minutes.
• 6. Remove the foil and bake for another 15 minutes until the cheese melts and browns lightly.

CHEESY HASH BROWN SHEPHERD'S PIE

Steps:

• Hash Brown Topping: Heat 2 tablespoons olive oil over medium heat in a large nonstick skillet. Add hash browns in a single layer and cook undisturbed for 5 minutes. Flip hash browns and cook another 5 minutes. (They will not be all the way cooked - just golden in some places.) Set aside to cool.
• Meat and Vegetables: Brown beef and onions in a 12" oven proof skillet* over medium high heat until beef is cooked through. Drain off excess grease.
• Add garlic and sauté 30 seconds. Sprinkle flour over meat and cook while stirring for 2 minutes. Add remaining Meat/Vegetable ingredients and simmer, stirring occasionally, over medium heat for 7-10 minutes or until thickened. Taste and add additional hot sauce if desired. Spread evenly in skillet.
• Meanwhile, in a large bowl, mix 1/2 cup sharp cheddar cheese, Parmesan cheese, hash browns, sour cream, salt and pepper.
• Spread hash brown topping evenly over meat mixture and sprinkle with remaining 1 cup sharp cheddar cheese. Bake at 400F degrees for 30 minutes or until hash brown are completely cooked then broil to desired hash brown crispiness.

SHEPHERD'S PIE

Steps:

• Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
• Preheat the oven to 400 degrees F.
• While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

TEXAS STYLE HASH BROWNS SHEPHERD'S PIE

Steps:

• Brown meat and onions in a dry frying pan on high heat. Meat will cook in its own juices, so do not add oil. When cooked, drain.
• Tip back into frying pan and add tomatoes, soup, mushrooms and peas.
• Add one can full of water and stir.
• Add Worcestershire Sauce and A1 Steak Sauce to taste. (Use approx 2 tbsp of Worcestershire Sauce as a guideline, and 1 tsp of A1, but you will know when it tastes right!).
• Cook on a high heat until bubbling, then cover and reduce heat.
• Simmer for 10 - 15 minutes, stirring occasionally.
• In the meantime add cheese and milk together in a bowl. Add beaten egg and stir until well mixed. Set aside.
• When Meat mixture has condensed down and thickened slightly, remove from heat.
• Spoon mixture into a 9x13-inch oven pan with a slotted spoon, draining off excess 'juice' if necessary.
• Pan should be 1/2 to 3/4 full.
• Add packaged hash brown mix on top of the meat mixture, pressing down to compact.
• Pour egg, milk and cheese mixture (above) on top of the hash browns, and bake at 350 degrees for 25-30 minutes, or until hash browns have browned to a nice crispy golden colour.
• During the last few minutes of cooking, you can add extra shredded cheese to the top of the pie, and broil for a few minutes to melt.
• This recipe tastes great when served with HP sauce (which is a spicy English sauce). My husband also enjoys it with ketchup, however neither of these are necessary, and this is simply a serving suggestion! Enjoy!

SHEPHERD'S HASH BROWN PIE

Steps:

• In skillet heat oil over medium heat; cook onion and garlic, stirring for 3 minutes. Add beef, chili powder, oregano, salt and pepper. Cook, stirring to break up meat for 5 minutes.
• Add tomatoes, breaking up further with spoon. Bring to a boil. Reduce heat and simmer for about 15 minutes or until thickened. Stir in vegetables. Spoon into greased 10" pie plate.
• Topping: In a bowl, toss together potatoes, cheese, salt and pepper. Stir in egg and combine well. Spoon evenly over meat mixture.
• Bake in 400°F oven for 30 minutes. Broil for about 3 minutes or until topping is golden.

CHEESY HASH BROWN SHEPHERD'S PIE RECIPE - (4.3/5)

Steps:

• 1.Hash Brown Topping: Heat 2 tablespoons olive oil over medium heat in a large nonstick skillet. Add hash browns in a single layer and cook undisturbed for 5 minutes. Flip hash browns and cook another 5 minutes. (They will not be all the way cooked - just golden in some places.) Set aside to cool. 2.Meat and Vegetables: Brown beef and onions in a 12" oven proof skillet* over medium high heat until beef is cooked through. Drain off excess grease. 3.Add garlic and sauté 30 seconds. Sprinkle flour over meat and cook while stirring for 2 minutes. Add remaining Meat/Vegetable ingredients and simmer, stirring occasionally, over medium heat for 7-10 minutes or until thickened. Taste and add additional hot sauce if desired. Spread evenly in skillet. 4.Meanwhile, in a large bowl, mix 1/2 cup sharp cheddar cheese, Parmesan cheese, hash browns, sour cream, salt and pepper. 5.Spread hash brown topping evenly over meat mixture and sprinkle with remaining 1 cup sharp cheddar cheese. Bake at 400F degrees for 30 minutes or until hash brown are completely cooked then broil to desired hash brown crispiness. Notes *If you don't have a 12" oven proof skillet, cook in a regular skillet and transfer meat mixture and hash browns to an oven proof casserole dish to bake.