Easy Shepherds Pie Potato Ring 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 INSTANT POTATO SHEPHERDS PIE

Steps:

• Preheat Oven to 325'F.
• Use vegetable spray on casserole dish.
• Prepare instant mashed potatoes following box directions.
• Boil frozen vegetables in saucepan.
• Brown ground beef.
• Add 1/2 can of beef gravy.
• Add garlic powder.
• Stir until well blended.
• Drain vegetables.
• Add the beef mixture to casserole dish.
• Add the vegetables and spread evenly.
• Add large spoonfuls of the mashed potatoes
• over the vegetables.
• Wait a few minutes for potatoes to cool before spreading.
• Make a design with bottom of fork on the potatoes.
• Sprinkle some paprika.
• Bake for 30 minutes.
• Cool for 15 minutes before slicing.
• Add remaining warmed gravy to each serving.

QUICK AND EASY SHEPHERDS PIE

Steps:

• Prepare potato flakes according to package directions, using 1-2 packages depending on how thick you want them to be on top of casserole.
• Mix ground beef, vegetable stew, and mixed vegetables in large mixing bowl.
• Layer ground beef/ veggie mixture on bottom of large baking dish.
• Spread layer of potatoes on top of beef mixture making as thick as you would like.
• Top with 1-2 cups cheese according to taste.
• Bake at 350F 15-20 minutes or until cheese on top is melted and casserole is heated through.

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.

SCALLOPED POTATO SHEPHERD'S PIE

Steps:

• Cook the potatoes in a large pan of boiling, salted water for 3-4 minutes.
• Drain well.
• Preheat the oven to 200°C.
• Meanwhile, heat the oil in a large frying pan and cook the carrot and onion for about 1 minute over a medium high heat, then add the lamb mince and stir fry until well browned.
• Pour in the hot stock and stir in the brown sauce and soy sauce.
• Bring to the boil and simmer rapidly for 3-4 minutes.
• Mix the cornflour and a little water to a paste, and stir into the lamb mixture with the peas; bring back to the boil, stirring, until slightly thickened.
• Season with salt, pepper and Tabasco, to taste.
• Spoon the mince mixture into a heatproof dish and top with overlapping slices of potato and tomato to cover the mince mixture completely.
• Sprinkle over the grated cheese, if using.
• Bake for 25 minutes until golden.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 425°.
• In a big skillet, cook ground beef over medium heat until brown; drain off fat.
• Stir 1/4 cup flour and dry onion soup mix into the meat.
• Stir in cream of mushroom soup, sour cream, 3/4 cup water, and the ketchup.
• Cook until heated through, stirring occasionally; taste for seasoning and adjust.
• Meanwhile, in a medium saucepan, combine 1 1/2 cup water, butter, and salt; bring to boiling; remove from heat.
• Add dry potato flakes and milk, stirring until combined.
• Stir in eggs, 1 cup flour, and baking powder.
• Spoon meat mixture into an ungreased 3-quart rectangular baking dish; spoon potato mixture in mounds on top of meat mixture.
• Bake, uncovered, about 25 minutes or until tops of potatoes are golden.

EASY SHEPHERDS PIE

Steps:

• 1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
• 2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
• 3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
• 4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
• 5 Mash potatoes in bowl with remainder of butter, season to taste.
• 6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
• 7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

EASY SHEPHERD'S PIE (POTATO RING)

Steps:

• Put cut potatoes into large pot with enough water to cover. Add salt to taste. Cook until fork can be inserted easily into cubes.
• While potatoes are cooking, heat extra virgin olive oil in heavy skillet. Add meat to brown. Pour off and reserve drippings. Add carrots and peas; Reduce to low heat.
• In a small sauce pan combine beef drippings with beef broth, flour, and 3 Tbsp butter. Mix thoroughly and continue stirring until slightly thickened. Pour sauce into meat and vegetable skillet. Mix together thoroughly. Cover and continue simmering on low heat, stirring occasionally.
• When potatoes are softened, drain off in collander and return potatoes to cooking pot. Allow moisture from potatoes to evaporate over very low heat for two or three minutes. Be careful to keep the potatoes from sticking to the bottom of the pot and burning. Add reserved butter (you may want to add more if you like buttery-flavored potatoes), salt, pepper, and milk to potatoes. Remove from heat and mash potatoes until smooth.
• Serve by "plopping" a few large spoonfuls of mashed potatoes in the middle of the dinner plate. Spoon meat mixture around the potatoes. Add a couple of extra pats of butter to the top -- and dig in!
• NOTE: Cooking time will need to be adjusted depending on increase, decrease or any additions of ingredients made to recipe.