Shepherds Pie Skillet Scramble 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.

SHEPHERD'S PIE

Steps:

• Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
• Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
• Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
• Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

SHEPHERD'S PIE SKILLET SCRAMBLE

Steps:

• Dice potatoes into bite size pieces. Rinse in water and pat dry. Dice Onion into bite size pieces and dice pepper (I prefer red for visual effect) into small 1/4 inch pieces.
• In a large skillet, cast iron pan, or electric skillet, begin browning your ground beef add Worcestershire sauce, brown sugar, salt, pepper, & minced garlic. When meat is fully browned, remove beef and set aside while leaving fat in pan. (As best you can).
• Over Med-low heat, add potatoes to pan and stir to coat in pan drippings. Add oil (or bacon fat) if pan is too dry. Add Granulated Garlic, Onion Powder, White Pepper, Garlic Salt, Chili Powder, Oregano, & Celery Salt to potatoes and toss again.
• Cook over med-low heat uncovered and untouched for 5min, then cover for 5min.
• Add onions and peppers and stir. Cook for 5min uncovered, then 5 more minutes covered. Repeat 5min uncovered/5min covered.
• Return beef to skillet and add cooked corn. Stir and warm through covered for 5-10.
• Serve and enjoy an easy weeknight meal.

BREAKFAST SHEPHERD'S PIE

Steps:

• Cook 6 slices of bacon until crisp, drain on paper towel.
• Drizzle olive oil in pan, heat up and cook small diced green onion and glove of chopped garlic.
• Mix 6 eggs in a bowl.
• Salt and pepper to taste.
• Crumble in feta to taste.
• Crumble in 6 slices bacon.
• Add cooked green onion and garlic to egg mixture.
• Mix up egg mixture and ingredients and pour into 8x8 casserole dish.
• Pre-heat oven to 350 degrees and put egg mixture in for 20-25 minutes.
• Chop up Red Pepper.
• Heat up olive oil in pan.
• Cook Simply Potatoes Diced Potatoes.
• Add chopped red pepper.
• Add jalapenos to taste (optional).
• Salt and pepper to taste.
• Add paprika.
• Add onion powder.
• Mix all up until potatoes are cooked.
• Cook up 2 cans of beef hash in another pan.
• Once egg mixture is done, take out of the oven and spread the cooked hash on top of eggs.
• Next pour potato mixture on top of hash.
• Cover the top of potatoes with shredded cheddar cheese.
• Put back in oven for 5-10 minutes or until cheese is melted.

SKILLET SHEPHERD'S PIE

Steps:

• Move oven rack to the upper-middle position and heat the broiler.
• Place the frozen hash browns in a large microwavable bowl and separate the shreds. (I pound them lightly with the back of a wooden spoon and they fall apart.) Toss them with 2 tbsp of the melted butter, 1 tsp salt and 1/4 tsp pepper. Microwave the potatoes, covered, until tender - 7 - 10 minutes on high.
• Cook ground meat and onion in a large oven safe skillet until it is cooked, about 5 minutes. Drain fat off.
• Stir thyme and flour into beef/onion mixture and cook about 1 minute. Add broth and Worcestershire sauce and cook about 6 - 8 minutes until thickened.
• Add peas and carrots to beef mixture and simmer until heated, about a minute, and season with salt and pepper.
• Scatter the cooked hash browns over the top of the beef mixture and brush with the rest of the butter.
• Place the skillet unter the broiler and broil 3 - 5 minutes or until the potatoes have golden brown tips.
• Remove from oven and serve.