Shepherds Pie The Cheap Way Food

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 - THE CHEAP WAY!

Steps:

• 1. Preheat over to 375 degrees. Then brown your hamburger and make 6-8 servings of instant potatoes.
• 2. Drain grease from hamburger then mix in mixed vegetables and cream of mushroom soup.
• 3. pour meat/veggie/soup mix into a 13x9 inch pan and spread around evenly.
• 4. spread grated cheese evenly over meat/veggie/soup mixture.
• 5. spoon mashed potatoes evenly over cheese layer
• 6. Add more grated cheese over mashed potatoes
• 7. Cover with tin foil and bake for 30 minutes (long enough for it to melt the cheese and be hot through and through).
• 8. We like to serve it with simple cornbread. Served with a big spoon or spatula. :)

SHEPHERD'S PIE

Steps:

• Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook and stir 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
• Heat oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
• Spoon meat mixture into 8-inch square baking dish sprayed with cooking spray; cover with potato mixture.
• Bake 18 min. Top with remaining cheese; bake 2 min. or until melted.

NO-FUSS SHEPHERD'S PIE

Steps:

• Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
• When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
• Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
• Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
• Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
• Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
• Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
• Leave to stand for 5 mins before serving.

SHEPHERDS PIE

Steps:

• Preheat oven to 350°F.
• Heat oil in large frying pan and saute the onions until softened, then add the garlic and heat for 2 minutes.
• Raise the heat and add the ground beef. Cook quickly to brown, stirring occasionally. Once browned, add the carrots, celery, and pepper, paprika, garlic powder, worchestershire sauce, salt & pepper and cook several minutes.
• Stir in the flour, then add the stock and wine. Heat until simmering and thickened.
• Transfer the meat to a large casserole dish and cook in the oven for about 1 hour. Check the consistency from time to time and add a little more stock or wine if required. The meat mixture should be quite thick but not dry. Taste and season with more salt and pepper if required.
• While meat is cooking, make the mashed potatoes. Cook the peeled potatoes in salted water for approximately 15 - 20 min or until tender. Drain well and mash with a potato masher until smooth. Add the butter and milk. If the mixture is too dry, add milk a little at a time.
• On top of the meat mixture, spread the peas on half of the casserole and the corn on the other half (or whichever vegetables you prefer). Pipe or spread the potatoes on top of the vegetables.
• Increase the oven to 400F and cook for 15 - 20 minutes until till golden brown. You can choose to finish it off under the broiler for a few minutes for a really crisp brown topping.

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.