Bbq Beef And Mashed Potato Pie Food

BARBECUE SHEPHERD'S PIE

Steps:

• Preheat oven to 350 F.
• In a large saucepan cook potatoes in enough lightly salted boiling water to cover for 15-20 minutes, or until tender; drain.
• Mash with a potato masher.
• Add sour cream, milk, salt, and pepper, and mash to combine.
• Stir in 1/2 cup cheese.
• Meanwhile, in a large skillet cook ground beef until browned.
• Drain grease, and return meat to skillet.
• Stir in corn, onion, tomatoes with juice, barbecue sauce, spice mixture, and liquid smoke.
• Bring to boil.
• Reduce heat, and simmer, uncovered, for 5 minutes.
• Spoon beef mixture into a 2.5-quart baking dish.
• Sprinkle remaining 1/2 cup cheese over beef mixture.
• Spoon mashed potatoes in 6 mounds over beef mixture.
• Bake about 20 minutes, or until heated through and cheese melts.

BBQ BEEF AND MASHED POTATO PIE

Steps:

• Place the potatoes in a pot. Add cold water to cover; bring to a boil. Add 1 teaspoon salt; simmer until just tender, 15 to 18 minutes. Reserve 1/4 cup of the cooking liquid; drain the potatoes and return to the pot. Mash with 3 tablespoons oil, 1/4 teaspoon each salt and pepper and 2 tablespoons of the reserved cooking liquid (add more liquid if necessary).
• While the potatoes are cooking, heat the remaining tablespoons oil in a large skillet over medium heat. Add the onion and 1/4 teaspoons each salt and pepper and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
• Heat broiler. Add the beef to the onion and cook, breaking it up with a spoon, until no longer pink, 5 to 6 minutes. Spoon off and discard any grease. Add the tomatoes and cook, stirring occasionally, for 4 minutes. In a bowl, whisk together the ketchup, vinegar, mustard, molasses, and Worcestershire; add to the beef and cook, stirring, for 1 minute.
• Transfer the beef mixture to a 2-quart broiler-proof baking dish and top with the mashed potatoes. Broil until beginning to brown, 2 to 4 minutes.

SHEPHERD'S PIE VI

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.

ONE-SKILLET BBQ BEEF & MASHED POTATO PIE

Steps:

• Brown meat with onions and peppers in large skillet; drain. Stir in barbecue sauce and garlic; simmer on medium-low heat 5 min., stirring occasionally.
• Prepare potatoes as directed on package for 4 servings. Spoon over meat mixture.
• Sprinkle with cheese; cover with lid. Cook 2 min. or until cheese is melted.

SAUCY SHEPHERD'S PIE

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.

MASHED POTATO PIE

Steps:

• Make mashed potatoes according to package directions for 7-8 servings.
• Stir garlic powder, eggs, Parmesan and one cup of the mozzarella into prepared potatoes.
• Pile mixture into a 9-inch deep dish pie plate.
• Sprinkle top with 1/4 cup of mozzarella and a sprinkle of paprika for color.
• Bake at 350°F until golden on top and puffy about 45 minutes.

CHEESEBURGER MASHED POTATO PIE

Steps:

• Fry the beef in a nonstick pan, and when finished, drain off the fat and set it aside Place the potatoes in a medium sized mixing bowl, mash them, or if using the instant, follow the directions on the box.
• Add the milk and whip them until creamy.
• In a medium sized baking dish, place a layer of the whipped potatoes about an inch thick. Add all of the ground beef for the second layer. Add half of the cheese for the third layer. Use the rest of the potatoes for the fourth layer. Add the rest of the cheese on top.
• Place in oven and bake at 350°F until the cheese is melted and you see part of the potatoes golden brown.
• Let it set for five minutes and then serve.

MOM'S TWO-CRUST POTATO PIE

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese.
• Preheat oven to 375 degrees F (190 degrees C).
• Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust.
• Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.

BEEF PIE WITH CRISP POTATO CRUST

Steps:

• Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
• Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.

MEAT LOAF PIE

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of an ungreased deep-dish 9-in. pie plate. , Bake at 350° for 35-40 minutes or until meat is no longer pink. Meanwhile, prepare mashed potatoes according to package directions; stir in mustard. , Drain meat loaf; spread potatoes over top. Sprinkle with cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

SHEPHERD'S PIE - A BEEF AND MASHED POTATO CASSEROLE

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.

BARBECUE BEEF AND POTATO BAKE

Steps:

• Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
• Make potatoes as directed on pouch, using water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes.
• Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown.