Grannys Shepards Pie By Freda Food

GLUTEN-FREE SHEPHERD'S PIE

Steps:

• Gather the ingredients.
• Fry bacon until crisp . Remove and chop. Set aside.
• Add ground meat, onion, celery, and carrot to the pan with bacon fat. Fry over medium-high heat until the meat is browned.
• Add mushrooms and frozen peas and cook for about 3 more minutes.
• Add gluten-free sweet rice flour as a thickener and stir to blend.
• Stir in tomato paste, gluten-free Worcestershire sauce, beef stock, bacon, thyme, parsley, and optional rosemary. Cook until the mixture is thick and all vegetables are tender. Remove from heat and set aside.
• Preheat oven to 375 F.
• Fill a large saucepan about half full with water. Add 1 teaspoon salt and bring to a boil.
• Peel and quarter potatoes. Carefully add to boiling water, reduce heat to medium, and simmer until the potatoes are tender. Drain completely.
• Use a potato ricer or masher. Add butter and milk and mash until smooth.
• Stir in shredded cheddar cheese and chopped chives . Salt and pepper to taste.
• Spoon meat and vegetable mixture into a 1 1/2-quart baking dish.
• Spread mashed potatoes over the top of the meat. Use a spatula to smooth and a fork to make a pattern in the potatoes if you like.
• Bake in the heated oven for about 30 minutes or until the potatoes are golden brown.
• Serve hot and enjoy.

MUMMY BOOME'S TRADITIONAL SHEPHERDS PIE

Steps:

• 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 potato 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. Spoon out the shepherd's pie and serve.
• Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, 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

Steps:

• Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook and stir 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
• Heat oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
• Spoon meat mixture into 8-inch square baking dish sprayed with cooking spray; cover with potato mixture.
• Bake 18 min. Top with remaining cheese; bake 2 min. or until melted.

EASY SHEPHERD'S PIE

Steps:

• Heat oven to 375ºF.
• Brown meat in large skillet; drain. Return meat to skillet. Add mixed vegetables and gravy; mix well.
• Spoon into 9-inch square baking dish sprayed with cooking spray.
• Mix potatoes, cream cheese, garlic and 1/2 cup cheddar until blended; spoon over meat mixture. Sprinkle with remaining cheddar.
• Bake 20 min. or until heated through.

GRANNY'S SHEPARDS PIE BY FREDA

Steps:

• 1. Boil and Mash Potatoes as Normal. Set aside. (I use 1 Med Potato per Person, This usually works well)
• 2. In a large Skillet, Brown Beef. Or heat your Left over pot roast. Add seasonings Add Onions Add Carrots
• 3. In Seperate Skillet; add Butter to melt over med heat. add flour and whisk well into a smooth paste.(This is called a Rue) now add Beef stock and whisk till smooth and gravy consistency. Add worchestershire sauce or Kitchen Bouquet for color and additional flavor.
• 4. Pour Gravy over the Browned beef & Vegies in skillet. Mix well. Pour into Pam sprayed Casserole Dish. spread evenly.
• 5. To your Mashed Potatoes; add Sour Cream and the 1 egg yolk. Mix well. Spread over top of the Beef & Vegie Mixture. Sprinkle with Paprika Place under Broiler Just Long enough to See a Golden Brown Top, and its ready to serve. Enjoy with Fresh baked Bread or Garlic bread.

THE BEST SHEPHERD'S PIE

Steps:

• Preheat oven to 400F.
• Brown the ground beef in a large frying pan, over medium-high heat, with a dab of butter or margarine.
• Add the diced onions, salt and pepper to the beef while it's cooking.
• While the ground beef is cooking, bring 3 cups of water and 1 cup milk to boil in a large saucepan.
• Once the liquid is boiling, remove the pan from the heat and add the instant mashed potatoes to the pot. Stir well.
• Add the 2 tbsp of margarine to the potatoes and continue stirring until smooth. Set aside.
• Once the ground beef is fully cooked, spoon of the excess grease and then add the beef gravy mix and 1/2 cup of water to the frying pan. Stir until all of the meat is coated in gravy.
• Dump the ground beef mixture into a greased 9 x 13 inch baking dish. Spread it out evenly.
• Spoon the canned corn over the beef and spread it out evenly.
• Spread the mashed potatoes over the corn.
• Place the dish in the oven and bake until the mashed potatoes are starting to brown around the edges. 37-40 minutes.
• Remove the shepherd's pie from the oven and allow to rest for a few minutes before serving.
• Enjoy!

SHEPHERD'S PIE

Steps:

• Cook the potatoes in boiling salted water for 10-15mins or until they are tender. Drain, return to the pan and mash until smooth. Add the butter, milk and mustard and mash again until really fluffy. Set aside.
• Whilst the potatoes cook, heat a non-stick frying pan add the mince and saute it over a medium heat, breaking it up with a spoon, until it is nearly all brown - there is no need to add any oil. Add the onion, carrot and celery and saute for a further 3 mins until soft.
• Stir in the flour and cook for a minute. Then add the stock, puree and Worcestershire sauce along with seasoning. Bring to the boil, stirring, then reduce the heat and simmer uncovered for 10 mins until the sauce has thickened and reduced.
• Stir the peas into the mince, then spoon the mince into a 1.2ltr ovenproof dish. Spoon the potatoes evenly over the surface then fluff it up with a fork to make a wavy pattern. Bake for 25 mins or until the top is golden brown. Serve with green vegetables.

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.

CLASSIC SHEPHERD'S PIE

Steps:

• Preheat the oven to 220C/425F/Gas 7.
• Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside.
• Add the carrots and celery and fry until softened and starting to turn golden-brown. Remove and set aside with the onions.
• Heat the remaining tablespoon of oil and 50g/2oz of the butter and allow the butter to foam. Add the minced lamb or mutton, stirring it until it browns. Add the carrots and celery and stir well.
• Add 3 tablespoons water and crumble in the stock cube. Add the carrots and celery and stir well.
• Mash the potatoes with the remaining butter in a clean bowl. Season with salt and freshly ground black pepper and add the fried onions.
• Transfer the meat into an ovenproof dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some peaks.
• Place the dish into the oven and bake for 30 minutes, or until the topping is golden-brown and crisp. Serve at the table in the dish.

QUICK & EASY SHEPHERD'S PIE RECIPE (MADE WITH GROUND BEEF)

Steps:

• Preheat your oven to 400 degrees.
• Prepare the mashed potatoes according to the package directions (about half of a 13 ounce box; more if you like a lot of potatoes or are feeding a large family).
• Meanwhile, brown the ground beef on medium heat in a large skillet; drain any excess grease.
• Add the can of tomato soup, frozen mixed veggies, beef stew seasoning mix and 1/2 cup of water to the browned beef; stir and simmer for 5-10 minutes on low heat.
• Spread the ground beef mixture onto the bottom of a greased 9x13 baking dish, evenly spread the prepared mashed potatoes over top, and then sprinkle with cheese.
• Bake uncovered in the center rack for about 30 minutes, or until the cheese starts to brown.

BEST EVER SHEPARDS PIE

Steps:

• Preheat oven to 375 degrees.
• Boil potatoes until you can break them apart with a fork, drain once done.
• Add milk or half and half, 1/4 cup butter, chives or garlic powder, and whip potatoes until they are creamy and no more chunks are there.
• Start to brown ground beef. Once it is starting to sizzle, add paprika, Worcester sauce, garlic, onion, salt,peppers and chilli flakes. cook until beef is no longer pink.
• Drain fat from beef mixture and place in lightly greased casserole dish. (I use some of the grease from the beef mixture to coat my dish).
• Add kernels of corn and layer on top of beef mixture. (you can also mix the corn into the beef if you want).
• Spread the potatoes over top of corn evenly. Sprinkle with more salt and pepper if desired.
• Spread the 1 tbsp of butter over the potatoes.
• Bake in oven covered for 30mins. After 30mins, uncover and bake in oven approx 10 mins, or until potatoes are browned on top.
• Enjoy :D.

SHEPHERDS PIE WITH PUFF PASTRY CRUST

Steps:

• Thaw the puff pastry for about 40 minutes, once thawed, do not roll it out!
• Spray a 9x9 inch casserole dish with oil and set aside.
• Cook the meatballs for 2 minutes in the microwave. Once they are cool cut them in half.
• Now cook the potatoes and carrots -- and while they are cooking saute the vegetables --.
• Put the cut up potatoes and carrots in a medium saucepan. Cover with water and add the tamari sauce. Bring to a boil and simmer on medium for about 15- 20 minutes or until they are just soft. When they are done drain off the tamari water and add the 1/4 cup vegan margarine and using a hand blender or potato masher combine all together until the potato/carrot mixture is mashed.
• Preheat your oven to 350'F.
• I use coconut oil to saute the vegetables in because it doesn't go rancid when heated on high temperatures. Add all the cut up vegetables to the saute Pan.
• Once the vegetables are just tender (about 15-20 minutes) add the Spike seasoning, garlic powder and pepper to the cooking vegetables. Taste to see if your seasonings are to your liking. Add the meatballs, broth and mushroom soup. Give it a good stir and cook for an additional 2 minutes.
• When done, scoop the vegetables out of the saute pan with a slotted spoon into the oiled casserole dish. There should be some gravy left in the saute pan. Add the bread crumbs to this. If it's too thick add more broth. This mixture should be like gravy.
• Then put the gravy over the vegetables in the casserole dish and spread it all over the vegetables.
• Then put the mashed potato/carrot mixture over the gravy covered vegetables and spread it over all the vegetables. I used an off set spatula for this and it worked great.
• Then place your thawed puff pastry over top and tuck the sides down into the casserole dish. Beat the egg and brush it over the puff pastry.
• Cut steam holes in the top of the puff pastry. Bake for 40 minutes or until the puff pastry is golden brown and the vegetables are bubbling hot.
• Serve with a little ketchup, it does add.
• Bon Appetit!