Quick Easy Delicious Shepherds Pie 5fix Food

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.

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 flameproof rectangular 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.

THE BEST SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
• Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
• Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
• To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
• Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

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.

NO-FUSS SHEPHERD'S PIE

Steps:

• Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
• When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
• Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
• Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
• Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
• Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
• Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
• Leave to stand for 5 mins before serving.

QUICK, EASY, DELICIOUS SHEPHERDS PIE #5FIX

Steps:

• Sautee oniion and carrot in a skillet with EVO until translucent, stir in ground beef to brown, salt, pepper to taste, once meat has started to brown add beef gravy, (I use the left over gravy from pot roast) but you can use any prepared gravy you like. Bring that to a simmer. While that is simmering prepare the Simply Potatoes, Tradition Mashed Potatoes. according to the package directions.
• Now preheat oven to 350; cover bottom of baking dish with ground beef mixture, spoon mashed potatoes on top and bake for 30 mins or until mashed potatoes are browned on edges. ENJOY.

SHEPHERD'S PIE #5FIX

Steps:

• Saute ground beef until fully cooked. Cook frozen mixed vegetables as directed. Mix together with butter and Worcestershire sauce. Place in pie plate (glass or foil) and top with Simply Potatoes Traditional Mashed potatoes.
• Place in oven and cook at 375F for 20 - 25 minutes until heated through and potatoes are lightly browned.
• Serve with a salad for a complete meal.

EASY SHEPHERDS PIE #SP5

Steps:

• Preheat oven to 375 degrees.
• brown ground beef in skillet.
• combine browned beef with soup and green beans and place in baking dish.
• layer potatoes on top of beef/bean mixture.
• bake for 30-45 minutes or until bubbly.
• top with shredded cheese and melt in oven before serving.

SHEPHERD'S PIE ROLL UPS #5FIX

Steps:

• Drain canned peas and carrots.
• In a bowl Mix Mashed Potatoes with cheese, peas and carrots.
• Spoon veggie mixture onto each thin rolling steak.
• Roll up the steaks and secure with toothpicks.
• In a non-stick frying pan brown the rolling steaks on each side approximately 1 minute per side.
• Once the rolling steaks are browned on each side pour the jar of brown gravy on top and let cook until hot and bubbly 15 minutes.

QUICK AND EASY SHEPHERD'S PIE

Steps:

• Heat oven to 350 degrees.
• Prepare instant mashed potatoes for 8 servings, as directed on package except-stir in parsley flakes; set aside.
• In ungreased 3-quart casserole, stir together remaining ingredients.
• Mound potatoes on meat mixture.
• Bake uncovered 30 minutes or until potatoes brown slightly.