Duo Crisp Air Fryer Shepherds Pie With Cheesy Potato Topping Food

SHEPHERD'S PIE WITH CHEESY MASHED POTATOES

Steps:

• Cheesy Mashed Potatoes:.
• Fill a large saucepan with cold water; season with salt (1-2 teaspoons). Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes.
• Drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture, add cheese and mix well. Season with salt and pepper.
• Shepherd's Pie:.
• (Begin preparing while potatoes are boiling).
• Preheat oven at 400 degrees F.
• Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
• Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.
• Add the ground beef and cook until beef is no longer pink about 10 minutes.
• Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.
• Transfer mixture to an oven-proof baking dish and spread evenly. Place cheesy mashed potatoes on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes.

VORTEX AIR FRYER SHEPARD'S PIE

Steps:

• Poke potatoes with a fork and place in the air fryer. Bake the potatoes at 390°F for about 40-45 minutes or unti tender.
• Remove the potatoes, scoop out the flesh (reserve the skins for potato skins if desired) and place in a bowl. Add butter and milk and mash the ptoatoes until smooth. Stir in cheese if using.
• Combine beef or lamb, onion and garlic in a large skillet. Cook over medium high heat until no pink remains. Drain any fat.
• Add frozen vegetables, gravy mix, Worcestershire sauce, thyme leaves, and 1 cup of water. Bring to a boil, reduce heat to medium and let simmer 8-10 minutes or until thickened.
• Preheat the air fryer to 375°F.
• Place the beef mixture in the bottom of an air fryer/heat safe pan. Top with the potatoes. Brush with butter if desired. Add cheese to the top if desired.
• Place pan in the air fryer basket and cook for 10-15 minutes or until heated through.

CHEESY POTATO-TOPPED BEEF AND VEGETABLE SHEPHERD'S PIE

Steps:

• Preheat oven to 400°F Butter a 13x9-inch glass baking dish.
• In a pot, combine potatoes, 1/2 teaspoons salt and 6 cups cold water; bring to a boil over high heat. Reduce heat and boil gently for 15 minutes or until tender. Meanwhile, heat 1 cup of the milk in a measuring cup in a microwave or in a saucepan over medium heat, just until steaming.
• Drain potatoes well. Return to pot; mash with hot milk, half the cheese, and 1/4 teaspoons each salt and pepper. Set aside.
• Meanwhile, in a large deep skillet over high heat, cook beef, garlic, onion and Italian seasoning, breaking up beef with a spoon for about 10 minutes or until beef is no longer pink; spoon off any fat. Sprinkle flour over beef mixture; stir to combine. Gradually stir in remaining milk; boil, stirring, for 1 minute. Stir in tomatoes and 1/4 cup of the barbecue sauce; return to a boil, breaking up the tomatoes. Reduce heat and simmer, stirring often, for 10-15 minutes or until thick. Stir in vegetables and hot pepper sauce; season to taste with pepper and more of the barbecue sauce, if desired.
• Spread beef mixture in prepared baking dish. Spread mashed potatoes on top. Bake for 20 minutes or until filling is bubbling and potatoes are golden. Sprinkle with remaining cheese; broil for 2-3 minutes or until cheese is melted. Let stand for 10 minutes befroe serving.

KITTENCAL'S CHEESY SHEPHERD'S PIE

Steps:

• Set oven to 400 degrees F.
• Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
• For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
• In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese.
• Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup.
• Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
• Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top.
• Bake for 25-30 minutes or until topping is light golden brown.
• Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt.
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• ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) -- one can cream style corn/ one tablespoon Dijon mustard -- 1/3 cup Heinz chili sauce or ketchup -- 1/2 package of dry onion soup mix -- 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.

SHEPHERD'S PIE WITH GARLIC POTATO TOPPING

Steps:

• Brown ground beef,drain fat.
• Add onions& garlic,cook until softened.
• Stir in flour,salt,pepper,thyme& savory.
• Add stock,worcestershire,bay leaf,& carrots.
• Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.
• Stir in corn.
• Add salt to taste, remove bay leaf.
• Spread in 11x7 baking dish,let cool slightly.
• For the topping: In boiling salted water,cook potatoes with garlic until tender.
• Drain well and mash,beat in milk,salt& pepper.
• Reserve 1 tbsp beaten egg,beat remainder into potatoes.
• Spread over meat mixture (easiest if you start from edges).
• Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).
• Bake at 400 for 20 minutes or until filling is bubbling.

CHEESY SHEPHERD'S PIE POTATO SKINS

Steps:

• Prick the potatoes all over with a fork. Working in two batches, place the potatoes directly on the microwave turntable and microwave for 10-15 minutes or until soft when pricked with a knife.
• When the potatoes are cool enough to handle, cut them in half horizontally. Scoop the flesh into a bowl, leaving a small layer of potato in the skins.
• Place the potato skins, flesh side down on two parchment-lined baking sheets.
• Reserve the potato flesh for another use.
• Preheat oven to 400°F.
• Heat about a tablespoon of olive oil in a skillet over medium heat. Add onions, garlic, and thyme. Sauté until softened, about 5-7 minutes.
• Add the ground beef. Cook until browned, breaking up with a wooden spoon.
• Sprinkle the flour over and stir, cooking for 1 minute.
• Add the beef broth and Worcestershire. Bring to a boil, then simmer for 2 minutes.
• Add the peas and carrots and let simmer for 5-7 minutes.
• Season with salt and pepper. Turn heat to low, cover, and keep warm.
• Brush the potato skins with vegetable oil and bake for 7-10 minutes until the skin is crispy.
• Flip potato skins over and fill each skin with about 2 tablespoons of cheese.
• Top the cheese with 2 tablespoons of the meat mixture.
• Bake for 7-10 minutes until the cheese is melted.
• Top with a dollop of sour cream and a sprinkle of parsley.