Shepherds Casserole Food

CHEF JOHN'S SHEPHERD'S PIE

Steps:

• Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
• Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
• Transfer beef mixture into an oven-proof casserole dish.
• Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
• Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
• Sprinkle with remaining 1/4 cup of grated cheese.
• Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 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 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.

SHEPHERD'S PIE CASSEROLE

Steps:

• In a large skillet, brown beef, onion and garlic in 2 tablespoons of oil. Add the mushrooms. Cook and stir for 3 minutes; drain. Place the tomato paste in a bowl. Gradually whisk in broth until smooth. Stir in horseradish, mustard, 1 teaspoon salt and pepper. Add to meat mixture. Pour into a greased 11x7-in. baking pan; set aside. , In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes. Drain and spoon over meat mixture. Cook potatoes in boiling salted water until tender; drain. Mash with milk, cheese and remaining salt. Beat egg whites until stiff peaks form; gently fold into potatoes. Spoon over pepper layer. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until meat layer is bubbly.

BAKED SHEPHERD'S CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook beef, mushrooms and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain., Stir in seasonings. Add tomatoes, corn and green beans; heat through, stirring occasionally. In a small bowl, mix soup and water., In a greased 13x9-in. baking dish, layer half each of the following: beef mixture, potatoes and soup mixture. Repeat layers. Sprinkle with cheese and, if desired, french-fried onions and bacon bits., Bake, covered, 1 to 1-1/4 hours or until bubbly and potatoes are tender. Let stand 10 minutes before serving.

SHEPHERD'S PIE

Steps:

• Preheat the oven to 375°F and set an oven rack in the middle position.
• Place the beef, baking soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl. Mash with your hand to combine. Set aside for 20 minutes.
• While the meat tenderizes, place the potatoes in medium saucepan and add just enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft and fork-tender, 8 to 10 minutes. Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry and fluffy, about 3 minutes. Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt. Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set the mashed potatoes aside.
• Heat a 12-in oven-proof skillet over medium heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the onions and carrots to the bacon fat and cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the wine and increase the heat to high; bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add the flour and stir until dissolved. Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce; continue cooking on high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes. Add the chicken broth; bring to a simmer, reduce the heat to low, and cook, scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes. Stir in the thyme, pepper, peas, and reserved bacon, and cook until the peas are warmed through. Taste and adjust seasoning, if necessary.
• Dollop the mashed potatoes evenly over the filling. Use a rubber or offset spatula to spread the potatoes evenly over the stew and all the way to the edges of the skillet. Drag a fork across the top to make ridges. Place the skillet on a baking sheet or large sheet of foil to catch any drips and bake until the filling is hot, the topping is lightly browned, and the edges are bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.) Sprinkle with chives and serve.
• Note: If you don't have an oven-safe skillet, you can transfer the meat mixture to a 2.5-qt casserole dish and then spread the mashed potatoes overtop.
• Make-Ahead Instructions: The stew portion of the recipe can be made several days ahead of time and refrigerated. Before assembling the pie, reheat the stew, adding a little broth if necessary if it seems dry. The mashed potatoes should be made right before assembling and baking the pie.

SHEPHERD'S PIE

Steps:

• Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
• Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
• Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.

CHEESY HASH BROWN SHEPHERD'S PIE

Steps:

• Hash Brown Topping: Heat 2 tablespoons olive oil over medium heat in a large nonstick skillet. Add hash browns in a single layer and cook undisturbed for 5 minutes. Flip hash browns and cook another 5 minutes. (They will not be all the way cooked - just golden in some places.) Set aside to cool.
• Meat and Vegetables: Brown beef and onions in a 12" oven proof skillet* over medium high heat until beef is cooked through. Drain off excess grease.
• Add garlic and sauté 30 seconds. Sprinkle flour over meat and cook while stirring for 2 minutes. Add remaining Meat/Vegetable ingredients and simmer, stirring occasionally, over medium heat for 7-10 minutes or until thickened. Taste and add additional hot sauce if desired. Spread evenly in skillet.
• Meanwhile, in a large bowl, mix 1/2 cup sharp cheddar cheese, Parmesan cheese, hash browns, sour cream, salt and pepper.
• Spread hash brown topping evenly over meat mixture and sprinkle with remaining 1 cup sharp cheddar cheese. Bake at 400F degrees for 30 minutes or until hash brown are completely cooked then broil to desired hash brown crispiness.

SHEPHERD'S PIE CASSEROLE

Steps:

• Brown the ground beef. add some spices. I like to use garlic salt and everglades seasoning. While cooking the ground beef cook the instant mashed potatoes following the directions on the box.
• When the potatoes are done speread them evenly in the bottom of an 8x8 baking dish.
• Drain the ground beef well.
• Spread the seasoned ground beef over the mashed potatoes.
• evenly spread the can of corn over the beef.
• Sprinkle the shredded cheese over the top of the corn.
• Bake on 375 until the cheese is melted or in the microwave for 15 minutes until the cheese is melted.

BEST CLASSIC SHEPHERD'S PIE RECIPE

Steps:

• Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
• Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
• Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
• Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
• Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
• Set the meat mixture aside. Preheat oven to 400 degrees F.
• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
• Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
• Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
• Add the parmesan cheese to the potatoes. Stir until well combined.
• Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
• If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

SHEPHERD'S PIE - A BEEF AND MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 375°F.
• In skillet, brown the ground beef and saute with onion.
• Drain beef.
• Stir in tomato sauce, salt, pepper, and celery salt.
• Pour mixture into a 1.5 quart (8x10) dish.
• Spread mashed potatoes over the beef mixture.
• Sprinkle top with cheese.
• Bake at 375°F for 30-35 minutes.

SUPER SHEPHERD'S PIE

Steps:

• Peel and cut potatoes; cook in salted water until tender, about 20 minutes, drain.
• Add butter, milk and mash; set aside.
• In large sauté pan add ground beef, salt, pepper and cook until browned. Transfer to casserole dish.
• Drain off all but about 1 tbsp. fat from sauté pan, add onions, carrots and garlic and cook until tender.
• Stir in beans, corn and peas. Cook for about 4-5 minutes (I usually add the beans and cook for a few minutes before adding peas and corn as they take a bit longer to cook.
• In the meantime prepare gravy mix as per package instructions.
• When gravy has thickened, stir in tomato paste and thyme.
• Add gravy mix into vegetable mix, then stir in ground beef and pour into 2 quart casserole dish.
• Top with mashed potato mix, cover and bake 350 degrees for 30 minutes.
• (optional) Add shredded cheddar cheese and bake uncovered for an additional 10 minutes or until cheese is melted.

BEEF SHEPHERD'S PIE CASSEROLE

Steps:

• Preheat an oven to 350.
• Start boiling a large pan of water, and add the potatoes when the water has come to a boil. The potatoes cook for about 20 minutes until soft.
• Meanwhile, heat the olive oil in a large skillet on medium heat. Add the onions, and cook for 5 minutes, stirring occasionally. Add the carrots, cook for another 5 minutes.
• Stir the ground beef into the skillet, stirring occasionally. After about 5 minutes, add the corn, peas, ketchup and soy sauce to the skillet. Stir to combine. Cook for another 5 minutes or so until the beef is about cooked through. Lower heat to keep warm as you mash the potatoes.
• When the potatoes are soft, drain them and return the potatoes to the pan. Add the milk and butter, stirring and mashing the potatoes to combine them with the milk and butter. Add salt and pepper to taste. Set the potatoes aside for a moment.
• Spread the beef mixture over the bottom of a large casserole dish. Use a large spoon to scoop the mashed potatoes on top of the beef, and use the back of the spoon to spread the potatoes evenly to cover the beef.
• Bake the shepherd's pie covered for 10 minutes, then remove the cover and bake for another 10 minutes. Put the oven onto a broil setting, and broil for a few minutes to brown the top of the pie.
• Carefully remove the shepherd's pie from the oven. Scoop out a serving, taking care to get beef mixture and potatoes. Plate the beef shepherd's pie casserole and enjoy!

CINDY'S SHEPHERD'S CASSEROLE

Steps:

• Preheat your oven to 400. Prepare a 9X13 casserole dish (or something similar) by spraying it with Pam.
• Prepare your Instant Mashed Potatoes using the directions on the box. Thoroughly mix in heavy cream, egg yolk, and 1/4 cup of parmesan cheese. Set aside. *You can also make mashed potatoes from scratch using approximately 4 medium potatoes, a splash of milk, 4 TBSP. butter, salt & pepper. Even better would be to use left-over mashed potatoes if you have them.
• In a large skillet, brown and drain your ground beef.
• Add your onions and carrots to the ground beef and continue to heat until the carrots and onions begin to soften, and the beef is brown. Turn off heat and set aside.
• In a small saucepan, make a rue with your butter and flour. Add the Worcestershire sauce and beef broth/stock. When the mixture is heated add the beef bouillon cube (or kitchen bouquet). Whisk constantly until the sauce/gravy is thickened, turn off the heat, and set aside.
• Add your peas and gravy/sauce to your beef mixture (or you can save your peas for the top of the casserole like my husband prefers). Mix thoroughly and add salt and pepper to taste.
• Spread your beef/gravy mixture evenly on the bottom of your prepared casserole dish.
• Layer your mashed potato mixture on top. Spread evenly. Use fork tongs to create lines on the top of the mashed potatoes and to help with browning.
• Sprinkle the last 1/4 cup of parmesan over the top of the casserole and then sprinkle it with the paprika.
• Bake at 400 degrees for 20-25 minutes.

SHEPHERD'S PIE CASSEROLE

Steps:

• Saute onion and carrots with some olive oil over medium heat for 3-4 minutes.
• Add mushrooms and cook for 5 minutes, until excess moisture evaporates.
• Combine vegetables and mushrooms with minced meat, breaking it up with a fork. Cook for 10 minutes.
• Season meat with salt, pepper, and rosemary. Add garlic, tomato paste, and 1 cup of stock. Stir until combined, then pour in another cup of stock and stew beef over low heat for 10 minutes.
• Meanwhile, mash cooked potatoes with milk and butter. Season with salt and pepper to taste.
• Spread meat filling on the bottom of the baking pan, then pipe mashed potatoes on top.
• Bake at 190C/375F for 45 minutes.

SHEPHERD'S CASSEROLE

Steps:

• Cook beef and onion until meat loses redness.
• Drain fat.
• Stir in green beans, Hunt's sauce and 1/2 cup cheese.
• Pour in shallow 10" x 6" x 2" casserole.
• Spread mashed potatoes over meat mixture.
• Sprinkle remaining cheese over top.
• Bake at 375 degrees for 20 minutes.