Rustic Skillet Shepherds Pie Food

SKILLET SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

EASY RUSTIC SHEPHERD'S PIE WITH THE CHEESIEST MASHED POTATOES

Steps:

• potatoes: boil the potatoes in a large pot of salted water until fork tender. Sometimes I'll throw in a couple cloves of garlic in with the potatoes too. Drain, mash and mix in the remaining mashed potatoes ingredients and season with salt and pepper to taste.
• cook the meat and veggies: heat the olive oil in a large oven-safe pot over medium-high heat. Add the ground lamb and crumble the meat using a wooden spoon. Cook for 4-5 minutes or until the meat browns, drain any excess grease leaving just 1 tablespoon. Add the mirepoix and season the veggies with a small pinch of salt and allow the veggies to cook down until translucent, about 7-9 minutes. Add the garlic and let cook another 30 seconds or until fragrant.
• beef gravy: Position a rack in the center of the oven and preheat the oven to 425ºF. Sprinkle the ground meat mixture with the cinnamon, nutmeg, and cornstarch, stir to combine and let cook for 15 seconds before adding the Worcestershire sauce, tomato paste, herbs, bay leaf, and beef stock. Allow the gravy to come to a simmer before reducing the heat to low and letting it simmer for 15 minutes. Remove the herbs, stir in the peas, taste and adjust with salt and pepper as desired.
• bake and serve: Drop large dollops of the prepared mashed potatoes on top of the beef gravy then smooth out gently. Bake for 15 minutes then, finish it under the broiler if you want it to be golden brown on top. Let cool for several minutes before serving.

RUSTIC SKILLET SHEPHERD'S PIE

Steps:

• If you have a cast iron skillet or an oven safe skillet, use that. Otherwise use a large frying pan and then you can assemble the Shepherd's Pie in a casserole dish.
• Heat a large skillet over high heat and add the beef; season with salt and pepper.
• Brown the beef and when it is completely cooked, strain it and then return the pan to the medium-high heat.
• Add in the onion, celery, carrot, and rosemary sprig; season with salt and pepper.
• Sauté for 10 minutes (still at medium-high heat), until veggies have softened and then add in the garlic. Sauté for about 30 seconds, careful to not let the garlic burn.
• Stir in the tomato paste and Worcestershire sauce then deglaze the pan with the ½ cup of wine.
• When the alcohol has cooked out (about a minute) add in the passata, stock, ½ tsp salt, ¼ tsp pepper; mix well.
• Let the pan come to a boil and then drop the heat to low; simmer on low heat for 30 minutes.
• Meanwhile start boiling the potatoes. When the potatoes are fork tender, strain them and return them to the pot they were cooked in.
• Add in the milk, sour cream, salt and pepper as needed mash together until the potatoes are completely smooth; taste and adjust seasoning.
• Preheat your oven to 400.
• Remove the pan from the heat, discard the sprig of rosemary and add the peas to the meat mixture; taste and adjust seasoning.
• Top the beef mixture evenly with the mashed potatoes and top the potatoes evenly with the Parmesan cheese.
• Bake for 35-40 minutes, until top is slightly browned.
• Let the pan rest for 5 to 10 minutes before serving.