French Canadian Shepherds Pie Food

FRENCH CANADIAN SHEPHERD'S PIE

Steps:

• Preheat the oven to 190C/fan 170C/gas 5.
• Boil the potatoes in a pot until they are soft, about 12-15 minutes.
• Meanwhile, heat the oil in a skillet and brown the onions for 2-3 minutes.
• Add the beef mince to the onions and season well with the salt and the pepper. Cook for an additional 10 minutes or until the mince has a nice brown color.
• When the potatoes are cooked, drain them, add the butter, the milk and mash them. Add salt and pepper to your taste.
• In a baking dish, put the beef and onions in the bottom first, then top it wih the cream corn and finally, with the mashed potatoes.
• Sprinkle the parsley flakes and the paprika on the top and put it in the oven for 10 minutes.
• Broil for an additionnal 5 minutes or until the mashed potatoes have a nice golden crust.
• Serve with a lot of ketchup, as that is the way people eat it in Canada.

FRENCH CANADIAN SHEPHERD'S PIE

Steps:

• Preheat the oven at 375 celsius degrees. Cook the potatoes in the boiling water until they are soft. While the potatoes are cooking, pour the oil in a pan and brown the onions. Add the beef mince, the salt and pepper. Don't over cook the mince. When the potatoes are cooked, drain them, add the butter, the milk, salt and pepper and mash them. Put the beef and onions in the bottom of a dish that you can put in the oven, top it wih the cream corn and then with the mashed potatoes. Sprinkle the parsley flakes on it and put it in the oven for 10 minutes. Broil it for another 5 minutes or until the mashed potatoes have a nice golden crust.

FRENCH ONION SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Mash potatoes and add 1/2 cup Cheddar cheese, milk, green onion, and butter. Stir until mixed well.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet with flour and pepper until browned and crumbly, 5 to 7 minutes. Stir in French onion soup and water.
• Warm frozen peas in a small, microwave-safe bowl in the microwave for 1 minute. Stir peas into the beef and soup mixture.
• Pour the meat and soup mixture into the bottom of a glass casserole dish. Spread potatoes over the top using a rubber spatula. Top with remaining Cheddar cheese and sprinkle with more pepper.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

FRENCH CANADIAN SHEPHERD'S PORK PIE WITH VARIATIONS

Steps:

• Preheat oven to 350°F.
• In a saucepan, cook potatoes and mash them. Season the potatoes to taste with salt and pepper.
• Grind your leftover cooked pork and add chopped fried onion. Season with your favorite spices. Such as rosemary, thyme, marjoram, parsley, pepper, savory or garlic.
• In a small saucepan, heat creamed corn.
• In an oven proof dish, alternate layers of mashed potatoes, creamed corn, and ground pork, finishing with a layer of mashed potatoes.
• Dot with butter and bake in oven for 20 to 30 minutes or until potatoes are crusty and golden brown.
• VARIATIONS: Replace creamed corn with 2 cups applesauce. Garnish with thin slices of apple sautéed in butter.
• Replace creamed corn with 19 oz. can asparagus coarsely chopped. Serves 4.
• What's Cooking.

HACHIS PARMENTIER OR FRENCH STYLE SHEPHERD'S PIE

Steps:

• Boil potatoes in salted water until just tender, drain and use a potato masher to crush the potatoes.
• Meanwhile, heat the oil and 10g of the butter in a large frying pan over medium heat.
• When the butter has melted, add the bacon, stirring to separate the pieces.
• Now add the onion, garlic, bay leaf and thyme.
• Cook for about five minutes.
• Add the leek and celery as well as salt and pepper to taste.
• Reduce the heat, cover the pan and cook for about 10 minutes, stirring occasionally, until leeks are tender.
• Stir the chicken or beef into the vegetables.
• Add half the parsley and 50g of the breadcrumbs, stirred with the milk.
• Increase the heat, stirring as the meat changes color.
• Leave to cook for about 15 minutes, adding the rest of the parsley near the end of the cooking.
• Spoon the meat mixture into a casserole dish and top with the crushed potatoes.
• Mix the Gruyere with the remaining breadcrumbs.
• Sprinkle over the top and dot with butter, before cooking in a 350 F or 180 C oven for about 30 minutes or until golden and crusty on top.
• Serve immediately.

ITALIAN SHEPHERD'S PIE (ITALIAN PATE CHINOIS)

Steps:

• Preheat oven 375°F.
• Cook the potatoes in salted water until they are cooked. Drain them. Mash them with the oil or butter and season them with salt and pepper (or use your favorite mashed potatoes recipe!). Put aside.
• Take the sausages out of their casing and mix with the ground veal.
• Heat the oil in a non-stick frying pan. Add the peppers and the onions and cook for about 5 minutes, until softened. Add the garlic and cook for 1 minute. Add salt and pepper and oregano. Put in a bowl.
• Put back the frying pan on the stove and cook the veal and sausage meat until cooked. Drain the fat out of the pan.
• Put the meat at the bottom of a rectangular pan sprayed with Pam. Put the bell peppers and onion on top of the meat and, lastly, the mashed potatoes. Sprinkle with the Italian breadcrumbs.
• Put in oven for 40 minutes.

SHEPHERD'S PIE (PATE CHINOIS)

Steps:

• Boil potatoes.
• Mash potatoes, add a little butter and milk, (a little lumpy and not too creamy) salt and pepper.
• Brown ground beef (drain if necessary), add mushrooms and onion and cook till a bit tender.
• Sprinkle a little soya sauce on ground beef mixture (about 1-2 tblsp), and pepper.
• Put ground beef in bottom of roasting pan.
• Then the cream corn.
• Next the can of kernel corn.
• Finally the mashed potatoes.
• Brush the top with a little melted butter Bake at 375 for about an hour, or until the potatoes are golden brown.
• Remove from oven and sprinkle with parsley.
• I like to put a little soya on my serving.