Personal Shepherds Pies Food

INDIVIDUAL SHEPHERD'S PIES

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 5-7 minutes, breaking up beef into crumbles. Add garlic; cook 1 minute or until tender. Drain. Stir in chili sauce and vinegar. , In a small bowl, mix mashed potatoes and cream cheese until blended. Press 1 biscuit onto bottom and up sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over tops. Sprinkle with potato chips, pressing down lightly. , Bake until golden brown, 20-25 minutes. If desired, sprinkle with paprika. Freeze option: Freeze cooled shepherd's pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Bake on a baking sheet in a preheated 375° oven until heated through, 15-18 minutes.

PERSONAL SHEPHERD'S PIES

Steps:

• Cook and stir beef and onion in a skillet over medium-high heat until beef is browned and crumbly, about 5 minutes; drain and discard grease.
• Reduce heat to low. Stir mushroom soup, corn, ketchup, and pepper into beef mixture; cook until heated through, about 2 minutes. Divide beef mixture into four 4-inch round baking pans; spread prepared mashed potatoes over beef mixture.
• Bake in the preheated oven until potatoes are lightly browned, about 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Sprinkle Cheddar cheese evenly over pies. Place pies on a baking sheet.
• Broil until cheese is melted, about 2 minutes. Allow to cool for 5 minutes before serving.

30 MINUTE SHEPHERD'S PIE

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small rectangular flameproof casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

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.

MINI SHEPHERD'S PIES RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Steam the cauliflower for 8 minutes, or until softened. Let cool and drain.
• With a potato masher or hand blender, mash the cauliflower, garlic, olive oil, salt, and pepper. Set aside.
• In a cast-iron pan, heat a little olive oil and sauté the onions and carrots until they begin to soften, about 3-4 minutes. Add the garlic and sauté for 1 minute.
• Add the ground turkey, salt, pepper, thyme, and rosemary and cook until turkey is browned and cooked through, about 3-4 minutes.
• Add flour and stir to combine.
• Add the tomato paste and broth while whisking.
• Add the peas and corn and cook until hot, about 5 minutes.
• In a lined 12-cup muffin tray, evenly portion out the turkey mixture, followed by the mashed cauliflower.
• Sprinkle with cheese, as desired.
• Bake for 10-15 minutes, or until the cheese is melted and has started to brown.
• Enjoy!

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.

SHEPHERD'S PIE (THE REAL THING!)

Steps:

• Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
• In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
• Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
• Add the cooked mince into this pan and mix well.
• Add dried marjoram, rosemary and thyme and mix well.
• Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
• Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
• Add salt & pepper to taste.
• Cook potatoes in salted water till soft enough to mash.
• Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
• Pour cooked mince mixture in a big enough pyrex dish.
• Layer the mash potato on top and seal the edges.
• Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
• Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!