Shepherds Pie With Caramelized Onions Food

SHEPHERD'S PIE WITH CARAMELIZED ONIONS

Steps:

• Steam potatoes in a steamer basket over boiling water until they are soft, 20 to 25 minutes.
• Meanwhile, mix ground beef in a bowl with allspice, salt and pepper to taste.
• Brown seasoned ground beef in a large skillet until it is almost cooked through, but still somewhat pink.
• Transfer to a medium-size bowl with a slotted spoon.
• Add the onions to the fat in the skillet, cover and cook, stirring frequently, until they are a deep golden to dark brown, about 10 minutes.
• The onions should get quite dark brown and caramelized. (Don't cook at too high of a heat, or they will burn).
• Add the water and stir, scraping browned bits from bottom of skillet.
• Add onions and the cooking liquid to the ground beef and stir until combined. Season to taste and set aside.
• Preheat the oven to 350°F.
• Mash the potatoes until they are completely smooth, adding the milk and cream as you mash them.
• Season to taste with salt and pepper. (The potatoes will be quite soft)
• Add corn to the meat mixture.
• Press mixture into a 9-inch glass pie plate or 8x8-inch glass baking pan.
• Spoon or pipe potatoes evenly over the mixture, making sure you completely and evenly cover the meat (don't pile in center).
• Bake until it is hot through, about 30 minutes.
• Remove from oven while you heat broiler.
• Broil about 2 inches from the heat until potatoes are golden brown on top, 3 to 4 minutes.
• Serve immediately.

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.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

FRENCH ONION SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Mash potatoes and add 1/2 cup Cheddar cheese, milk, green onion, and butter. Stir until mixed well.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet with flour and pepper until browned and crumbly, 5 to 7 minutes. Stir in French onion soup and water.
• Warm frozen peas in a small, microwave-safe bowl in the microwave for 1 minute. Stir peas into the beef and soup mixture.
• Pour the meat and soup mixture into the bottom of a glass casserole dish. Spread potatoes over the top using a rubber spatula. Top with remaining Cheddar cheese and sprinkle with more pepper.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.