Everyones Favorite Shepherds Pie Food

CHEF JOHN'S SHEPHERD'S PIE

Steps:

• Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
• Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
• Transfer beef mixture into an oven-proof casserole dish.
• Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
• Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
• Sprinkle with remaining 1/4 cup of grated cheese.
• Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.

SHEPHERD'S PIE - A CLASSIC COMFORT FOOD RECIPE

Steps:

• Preheat oven to 350 degrees.
• Place potatoes in a large pot and cover with water. (Start chopping your vegetables while the potatoes cook)
• Bring to a boil over medium-high heat and allow to cook until soft (about 10 minutes). Drain.
• Slice butter into several pieces and add to the hot potatoes, allowing it to melt.
• Add the milk/cream and use an electric mixer to beat the potatoes just until smooth.
• Season with sea salt and black pepper to taste, then beat on high until the texture is to your liking.
• Melt butter in a large saucepan.
• Add garlic, onion, celery, and carrot, and beef and saute, stirring often.
• Turn heat down to low and season with sea salt and pepper to taste.
• Heat 1/2 cup beef broth and whisk in 2-4 Tbsp flour until smooth. Pour over the meat/vegetable mixture, stirring well. Continue to cook on low heat until sauce thickens slightly.
• Transfer meat mixture to a 13×9″ casserole dish or divide evenly into 6 smaller bowls/bakers.
• Sprinkle shredded cheddar evenly across the top of the meat mixture.
• Spoon mashed potatoes on top and spread evenly across the surface with the back of a spoon.
• Cook for about 20 minutes or until mixture is heated through and the surface begins to firm slightly.
• I usually broil for 1-2 minutes to get a nice, light crisp and golden brown on the surface of the potatoes.

LOADED BEEF AND VEGETABLES SHEPHERD'S PIE

Steps:

• In a large Dutch oven, fry ground beef, bell peppers, onions, leeks and garlic until veggies are tender and no pink remains on the beef.
• Cut beef down in small pieces while frying.
• Drain all grease.
• Sprinkle GF flour over top of beef mixture and work into beef.
• Cook 1-2 minutes.
• Add salt, pepper, tomato paste, Worcestershire sauce, seasonings and beef broth.
• Stir until tomato paste is worked into the mixture.
• Add mixed vegetables, medley and asparagus and cook about 5-10 minutes at a simmer.
• Turn off heat.
• Spray two 9x13" glass baking dishes with cooking spray.
• Pour meat mixture into prepared baking dishes.
• Spread half of the mashed potato topping over each casserole and spread with a rubber spatula all the way to the edges.
• Seal in the beef so there are no gaps.
• Sprinkle paprika, garlic salt, dill weed, ¼ tsp. black pepper over top of each casserole.
• Sprinkle 1 cup of cheddar cheese over top of seasoned of each casserole.
• Sprinkle snipped chives over top of cheese on each baking dish.
• Bake at 400° for about 30 minutes until top is lightly, golden brown.
• Allow casserole to sit out about 10 minutes and set up before serving.
• Bring water to a boil in a large stock pot.
• Add diced potatoes and boil about 15 minutes until soft.
• Drain.
• Add potatoes back into the stock pot.
• Mash with a potato masher until well mashed.
• Add butter, milk, garlic powder, ¾ tsp. black pepper and salt.
• Stir together well to combine.
• Set aside.

SHEPHERDS PIE

Steps:

• Preheat oven to 350°F.
• Heat oil in large frying pan and saute the onions until softened, then add the garlic and heat for 2 minutes.
• Raise the heat and add the ground beef. Cook quickly to brown, stirring occasionally. Once browned, add the carrots, celery, and pepper, paprika, garlic powder, worchestershire sauce, salt & pepper and cook several minutes.
• Stir in the flour, then add the stock and wine. Heat until simmering and thickened.
• Transfer the meat to a large casserole dish and cook in the oven for about 1 hour. Check the consistency from time to time and add a little more stock or wine if required. The meat mixture should be quite thick but not dry. Taste and season with more salt and pepper if required.
• While meat is cooking, make the mashed potatoes. Cook the peeled potatoes in salted water for approximately 15 - 20 min or until tender. Drain well and mash with a potato masher until smooth. Add the butter and milk. If the mixture is too dry, add milk a little at a time.
• On top of the meat mixture, spread the peas on half of the casserole and the corn on the other half (or whichever vegetables you prefer). Pipe or spread the potatoes on top of the vegetables.
• Increase the oven to 400F and cook for 15 - 20 minutes until till golden brown. You can choose to finish it off under the broiler for a few minutes for a really crisp brown topping.

EVERYONE'S FAVORITE SHEPHERD'S PIE

Steps:

• To make the mashed potatoes peel and cube the potatoes. Boil until tender. Mash with butter (a couple tbsp) and milk (about 1/4 cup) until desired texture.
• Preheat the oven to 350°F.
• Brown the ground beef and drain. In a 8x8 casserole dish add ground beef, then top with American cheese, then top with cream style corn, then top with mashed potatoes and spread evenly. Bake in the oven about 30 minutes or until bubbly hot.
• (More mashed potatoes can be added to make it thicker if desired!).