Shepherds Dip Food

EASY SHEPHERD'S PIE BOWLS

Steps:

• In 12-inch skillet, cook beef, onion and garlic over medium-high heat 4 to 5 minutes, stirring frequently, until beef is no longer pink; drain. Stir in frozen mixed vegetables, thyme, salt and pepper.
• In 4-cup glass measuring cup, add broth and flour, beating with whisk to combine. Add broth mixture to skillet; heat to boiling. Cook 8 to 10 minutes over medium-high heat, stirring occasionally, until mixture is slightly thickened.
• Meanwhile, make mashed potatoes as directed on pouch; stir in cheese until melted and 2 tablespoons of the parsley.
• To serve, divide beef mixture among bowls; top with potatoes. Sprinkle with paprika; garnish with remaining 2 tablespoons parsley.

SPINACH DIP IN A BREAD BOWL

Steps:

• In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

CLASSIC, SAVORY SHEPHERD'S PIE (WITH BEEF AND/OR LAMB) RECIPE

Steps:

• For the Mashed Potatoes: Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until almost as salty as the sea. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds. Transfer potatoes to a large bowl.
• Meanwhile, for the Meat Sauce: Place stock in a 2-cup liquid measuring cup, sprinkle with gelatin, and set aside.
• To Assemble and Bake: Adjust oven rack to center position and preheat oven to 425°F (220°C). Before assembling, heat cream in a large saucepan until simmering. Add potatoes and stir gently until completely incorporated. Season with salt and pepper. Potatoes are now ready for assembly.
• Transfer to oven and bake until top is browned and casserole is fully heated through, about 20 minutes. For deeper browning, place casserole on a rack set about 6 inches under a hot broiler for the last few moments of cooking. (Monitor closely to prevent potatoes from burning.)
• Let stand 15 to 20 minutes before serving. Casserole can be assembled, wrapped with plastic, and refrigerated up to 2 days. Reheat in a 350°F (180°C) oven for about 35 minutes, then use broiler to brown top.

SHEPHERD'S DIP

Steps:

• Clean green onions thoroughly and trim ends.
• Put in food processors and finely chop.(about 3-4 pulses until minced--don't liquify them!).
• Slice dried beef in large strips and add to food processor and mince.
• Add cream cheese, worcestershire, and garlic to food processor.
• Blend thoroughly in food processor until smooth.
• Take Shepard's loaf and cut a circle on the top large enough to make a lid that covers aprox. 2/3 of the top and remove(don't discard).
• Hollow out bread to make a bowl for the dip, careful not to hollow out to much and punch a hole through the bread round--(save the soft bread bits for dipping later!).
• Fill bread with beef and cheese mixture and place bread lid on top to seal.
• Wrap in foil and bake at 350 for 45-60min.
• Cheese dip should be hot and smooth.
• Serve on a tray with lid removed to the side tilted on round with butter crackers, soft bread bits and bread rounds.

MAMAS SHEPHERDS PIE

Steps:

• Preheat oven to 350.
• Brown ground beef and drain.
• Drain MOST of the water out of the peas and corn then dump peas and corn into casserole dish.
• Mix in the ground beef with the corn and peas.
• Spread potatoes over the top to cover well.
• Cover top with slices of velvetta or shredded cheddar.
• Bake for approximately 15 minutes or until cheese is melted.

SHEPHERD'S BREAD

Steps:

• Combine water, butter, sugar and salt.
• Stir until butter melts; let cool to warm.
• Stir in yeast, cover and set in a warm place until bubbly.
• Add 5 cups of flour and beat with a wooden spoon to form a thick batter.
• Stir in enough of the remaining flour (about 3 1/2 cups) to form a stiff dough.
• Knead until smooth, about 10 minutes, add flour as needed.
• Place dough in Dutch oven (well greased) and cover.
• Set in a warm place to rise until doubled.
• Punch down and knead on a floured board.
• Return to Dutch oven and let rise until dough pushes up on the lid about 1/2 inch.
• Bake covered with lid, in a 375°F oven for 12 minutes.
• Remove lid and bake for 30-35 minutes or until loaf is golden brown and sounds hollow when tapped.