Shepherds Pie For Large Groups Food

SHEPHERD'S PIE FOR LARGE GROUPS

Steps:

• Boil the potatoes. Boil the corn. Then chop up the onion. Add hamburger and onion in a pan and cook on medium heat until hamburger is done. Then add the seasonings to your liking. Then add the cream of chicken soup and the milk and let simmer for 5 minutes, on the lowest setting on your stove.
• While your mixture is simmering mash your potatoes and add butter, milk, and cream cheese. Add as much butter and milk as you prefer, more butter and milk makes your potatoes creamier. Add a teaspoon of all the seasonings to the potatoes. Drain corn.
• Place meat at the bottom of the 13 by 9 pan. Then spread the corn over the meat, evenly. Then add a thin layer of cheddar cheese over the corn. Then spread the potatoes over the corn making the layer thick so you don't disturb the corn, you will probably have left over potatoes. Now add another layer of cheddar cheese, thickness all depends on how cheesy you like it!
• Now bake for 30 minutes on 350 degrees F. And enjoy your shepherd's pie!

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.

SHEPHERD PIE FOR A CROWD

Steps:

• In a dutch oven,lightly brown hamburger until grease is released. Drain.
• Return it to pot.
• Add onion and garlic and saute with hamburger until onions soften.
• Add spices, tomato sauce, paste, wine and Worcestershire sauce.
• Simmer for 15- 20 minutes.
• Pour into large lasagna pan.
• Sprinkle with frozen green beans.
• cover with mashed potatoes that have been thinned with milk enough to spread easily.
• Sprinkle with cheddar cheese.
• Bake 45 minutes at 350.
• If you like, turn on broiler for 5 minutes until cheese gets brown and crunchy.
• (Watch closely -- some of my kids don't like this.).

SHEPHERD'S PIE VI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
• Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
• Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• Bake in the preheated oven for 20 minutes, or until golden brown.