Delicious Easy Shepherds Pie Food

EASY SHEPHERD'S PIE

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.

EASY SHEPHERD'S PIE

Steps:

• Cover potatoes with cold water and 1 tablespoon of kosher salt in a large pot, and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes.
• While potatoes are cooking, sauté the diced onion in 2 tablespoons of the butter in a large skillet until softened (about 2 minutes). Add the ground beef and sauté until JUST fully cooked, breaking it up with a spoon into small pieces (about 5-7 minutes). Season with salt and pepper to taste. Don't overcook it or it will be dry (see notes).
• When potatoes are soft enough to pierce easily with a fork, drain, and mash with 4 tablespoons butter and the milk (3/4 cup). Season with salt and pepper to taste.
• Layer ground beef mixture, frozen vegetables, and mashed potatoes in a 9x13 baking dish. Alternatively, divide the ingredients into two smaller baking dishes to freeze one (see notes).
• Use the back of a spoon to smooth the potatoes, leaving some ridges, or use a fork to "rake" a ridged pattern into the potatoes.
• Melt remaining tablespoon butter and drizzle evenly on top of potatoes.
• Bake at 425° F for approximately 30 minutes, or until potatoes begin to brown. Run the broiler for the last 5 minutes for extra crispy potatoes.

30 MINUTE SHEPHERD'S PIE

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

DELICIOUS EASY SHEPHERD'S PIE

Steps:

• Unwrap frozen peas & carrots and place box on paper towel in microwave oven, cook for 5 minutes to thaw and drain on the towel.
• In nice sized pan over medium heat, add the oil to coat the pan.
• Add meat, garlic, onions & bay leaves.
• Season with a little Salt & Pepper.
• When the meat is browned, sprinkle with flour and stir while cooking for 3-4 more minutes.
• Stir in beef broth and cook for 2 minutes until mixture starts to thicken.
• Add peas & carrots, parsley & tomatoes.
• If needed you may want to cook down a little uncovered if it seems "too juicy".
• Remove the bay leaves.
• Spoon evenly in sprayed 9 x 13 pan and cover with mashed potatoes & dot with butter.
• Bake 350F oven for 30 minutes or until potatoes are nice and golden.
• **A TIP FOR LOWER FAT IS TO RINSE & DRAIN BROWNED MEAT WITH HOT-HOT WATER BEFORE ADDING BEEF STOCK**.

EASY SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F.
• THEN PREPARE THE MEAT MIXTURE:
• Then in a large skillet, add the ground beef and the onion. Brown the ground beef and break it apart with a wooden spoon or spatula. Cook until the beef is browned (approximately 5-6 minutes).
• Drain off any excess grease.
• Then add in the minced garlic. Cook for 1 minute.
• Then stir in the flour and tomato paste. Stir well until these ingredients are well combined with the beef mixture.
• Next add in the broth, frozen vegetables, Worcestershire sauce, onion powder, salt, pepper, Rosemary and thyme.
• Bring this mixture to a boil and then reduce the heat to low to simmer for about 5 minutes.
• THEN PREPARE THE MASHED POTATOES:
• Place the potatoes in al large pot and cover them with water. Bring the water to a boil, reduce temperature to low to simmer and cook for 10-15 minutes until the potatoes are fork tender.
• Drain the potatoes and then return to the potatoes to the hot pot.
• Then add in the butter, milk, salt and pepper. Use an electric mixer to blend the potatoes until they are light and fluffy or use a hand masher to mash them to the consistency that you prefer.
• THEN PREPARE THE CASSEROLE:
• Spread the meat mixture on the bottom of the 9X13 baking pan.
• Then spoon the mashed potatoes on top and spread it to make an even layer on top of the casserole.
• Bake uncovered for 30-35 minutes until the casserole is cooked through and the top is slightly brown.
• *You can broil for 2-3 minutes to brown the top of the potatoes if you prefer.
• Then let the casserole set for 10-15 minutes. Serve and enjoy!

SHEPHERD'S PIE

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

MOJO'S SIMPLY DELICIOUS SIMPLE SHEPHERD'S PIE (FRENCH DISH)

Steps:

• Prepare your Potatoes and set aside. I use Idahoan potatoes, they come in many great flavors. If you use fresh potatoes peel and boil and mash them set aside.
• Prepare your vegetables: 1/2 medium onion medium chop, 1 medium tomato medium chop. For your 2 cups of vegetables I use Birds Eye Normandy Mix or you can use California Mix your choice they're both great, run under cold water and then cut the bigger pieces into bite size pieces. If you go with fresh vegetables peel and cut up into bite size pieces. In a saute pan add 1 tablespoon olive oil and 1 tablespoon minced garlic, 1/4 teaspoon Tony Chaches Creole Seasoning, 1/4 teaspoon Accent or salt if you prefer. Medium heat stiring for 3 minutes (do not completely cook) set aside in a bowl.
• Prepare your hamburger: 1 tablespoon olive oil, 1 tablespoon minced garlic, 1/4 teaspoon Tony Chachers Creole Seasoning, 1/2 teaspoon ground black pepper, 1/4 teaspoon salt (I use Accent). High heat saute the meat stir continually to prevent burning about 2 minutes (do not fully cook) set aside in a bowl.
• Now that all of your preparations are complete Let's finish the dish: Pre-heat your oven to 375 degrees Fharenheit or 190 degrees Celsius I use a toaster oven and it works great for this, no need to fire up the Big One.
• In a glass casserole dish: your choice of size (I like the 9 1/2 x 7 1/2 3 inch deep) spray the bottom and sides with your olive oil spray, we'll use the spray again later. Add 3/4 cup of your mashed potato to the bottom of the dish and spread it out.
• In a large bowl combine your vegetables and meat, with 2 tablespoons soy sauce, 1/4 teaspoon ground ginger and 1 tablespoon of Worcestershire sauce.
• Place the vegetable & meat mixture on top of the thin layer of potato in the casserole dish and press it down lightly with a spatula just to even it out.
• Add the remaining mashed potato to the top of your vegetable & meat layer (I wet a rubber spatula to prevent sticking) spread the potato evenly on the top of the vegetable & meat layer.
• Sprinkle lightly with Paprika. Cut cold butter into thin slices, around 8 pieces and evenly distribute them on the top of your potato layer. Spray the entire top with a thin layer of olive oil.
• Place in the oven and set timer for 30 minutes. i always check in to see how the top is doing, you want it to lightly brown to get a light crisp to the top. Keep an eye on it and if it looks like it's getting too brown simply put a piece of alumimum foil over the top. I like to change the setting to Broil for the last 5 minutes to crisp the top, remember to remove your foil. Remove from oven and set aside to cool for 7-10 minutes.
• You Made It: Sit down and enjoy with your Family and Friends.
• ��Peace��Love��Joy to All Have Fun Maurice.