Shepherds Pie With Garlic Potato Topping Food

EASY SHEPHERD'S PIE WITH GARLIC ROMANO POTATOES RECIPE

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a medium baking dish.
• Heat up a skillet with 2 tablespoons of butter. Place the beef in a skillet over medium heat. Saute briefly and drain any excess oil.
• Add the onions, rosemary, oregano, and basil. Saute until beef is evenly brown.
• Add the tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish and set aside.
• In a saucepot, combine butter, garlic, and milk. Simmer until the butter has melted.
• Pour this mixture into the mashed potatoes and mix until evenly incorporated.
• Lastly, fold in Romano cheese.
• Season with salt and pepper. Adjust accordingly.
• Top beef and vegetables with mashed potatoes. You may use a piping bag for this with your preferred nozzle.
• Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown. Allow to cool down.
• Serve garnished with parsley.

GARLIC SHEPHERD'S PIE

Steps:

• Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
• While beef mixture is simmering, make potatoes as directed on pouch, using water, milk and butter. Let stand 5 minutes.
• Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
• Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.

EASY SHEPHERD'S PIE WITH GARLIC ROMANO POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
• Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.
• Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

SHEPHERD'S PIE WITH ROASTED GARLIC CREAM CHEESE MASHED POTATOES RECIPE

Steps:

• Preheat the oven to 375°F.
• Place peeled, cut and rinsed off potatoes in a pot and cover with water. Salt the water and bring to a boil. Reduce the heat to maintain a simmer and cook for 15-20 minutes or until fork tender.
• While the potatoes are cooking, make the pie filling. Heat a bit of oil over medium-high heat in a large oven proof skillet. When the oil is hot, add the diced onions and brown slightly, 2 minutes or so. Add the garlic and carrots and cook until slightly tender, 2-3 minutes. Add the ground beef and cook, breaking up into pieces. When browned and cooked through, drain off the fat (if any) and add the broth (or water), tomato paste, and thyme. Stir and cook over medium low. Stir in the the frozen peas and corn. Mix well, taste and season with salt and pepper. Place in the bottom of an oven-safe casserole dish or if your skillet is oven-friendly, just spread it out evenly.
• When the potatoes are cooked, drain well and return to the pot. Add the roasted garlic. Over very, very low heat, mash the potatoes and garlic. Stir in the butter and cream cheese. Stir in the milk until desired consistency. (I like a pretty stiff mash for shepherd's pie.) Don't over work the potatoes! Taste and season generously. Top the meat with the mashed potatoes and dot with tiny cubes of butter, if desired.
• Bake until the potatoes are golden brown and crispy, about 30 minutes. If needed, broil for 5-8 minutes for an extra golden potato top. Enjoy warm.

SHEPHERD'S PIE WITH GARLIC MASHED POTATOES

Steps:

• In large nonstick skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks.
• Add onions and garlic; cook until softened.
• Stir in flour, pepper, salt, thyme and savory.
• Add broth, water, worcestershire sauce, bay leaf and carrots.
• Cover loosely and simmer, stirring occasionally, for about 20 minutes or until quite thick and carrots are tender.
• Stir in corn.
• Add salt to taste.
• Remove bay leaf.
• Spread mixture in 11 x 7 baking dish.
• let cool slightly.
• Garlic mashed potatoes: in boiling salted water, cook potatoes with garlic until tender.
• Drain well and mash.
• Beat in milk, salt and pepper.
• Reserve 1 tbsp.
• of beaten eagg; beat remainder into potatoes.
• Spread over meat mixture; brush with reserved egg.
• Bake in 400 oven for 29 minutes or until bubbling.

SHEPHERD'S PIE WITH SQUASH AND POTATO TOPPING

Steps:

• prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
• drain squash and potatoes; return to pot.
• Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
• Preheat oven to 375 degrees.
• Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
• Add garlic, saute 1 minute.
• Remove to plate.
• Crumble beef to skillet; cook until browned about 5 minutes.
• Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
• Add tomatoes and green beans.
• Bring to boiling.
• Lower heat; cover and cook 10 minutes.
• Spoon into 13 x 9 x 2 inch glass baking dish.
• Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
• Sprinkle with paprika if desired.
• Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
• Transfer baking dish to wire rack and cool for 15 minutes before serving.

SHEPHERD'S PIE WITH GARLIC POTATO TOPPING

Steps:

• Brown ground beef,drain fat.
• Add onions& garlic,cook until softened.
• Stir in flour,salt,pepper,thyme& savory.
• Add stock,worcestershire,bay leaf,& carrots.
• Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.
• Stir in corn.
• Add salt to taste, remove bay leaf.
• Spread in 11x7 baking dish,let cool slightly.
• For the topping: In boiling salted water,cook potatoes with garlic until tender.
• Drain well and mash,beat in milk,salt& pepper.
• Reserve 1 tbsp beaten egg,beat remainder into potatoes.
• Spread over meat mixture (easiest if you start from edges).
• Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).
• Bake at 400 for 20 minutes or until filling is bubbling.

SHEPHERD'S PIE WITH CAULIFLOWER TOPPING

Steps:

• Preheat oven to 375 degrees F. Heat a 12-inch ovenproof skillet over medium-high heat. Add beef, onion and garlic; cook, stirring often to crumble, until the beef is browned and onion is tender, 8 to 10 minutes. Stir in drained tomatoes, Worcestershire, rosemary, 1 tablespoon parsley, 1 teaspoon pepper and 1/4 teaspoon salt. Whisk broth and flour in a small bowl; stir into the mixture in the skillet. Cook over medium-low heat, stirring often, until the mixture thickens, about 15 minutes.
• Meanwhile, place cauliflower and water in a large saucepan; bring to a boil over high heat. Cover and reduce heat to medium-high; cook until the cauliflower is tender when pierced with a fork, about 10 minutes. Drain. Add butter, cream and the remaining 1/2 teaspoon salt; mash with a fork or potato masher until smooth (you will have about 4 cups mashed).
• Carefully spoon the mashed cauliflower over the hot mixture in the skillet, gently spreading it over the top (do not mix the 2 layers together). Sprinkle with the remaining 1/2 teaspoon pepper.
• Bake until the top is beginning to brown and the filling is bubbly, 22 to 25 minutes. Sprinkle with the remaining 2 tablespoons parsley before serving.

SHEPHERD'S PIE

Steps:

• POTATO TOPPING: Place potatoes and garlic cloves in large saucepan of cold, salted water. Bring to a boil then simmer partially covered 20 minutes or until very tender.
• Drain. Add cream cheese, milk, butter, nutmeg, salt and pepper to taste. Mash potatoes until smooth and fluffy. Keep warm.
• FILLING: Heat oil in large skillet over medium heat. Add onions, parsley, thyme and sage. Cook 5 minutes or until onions have softened slightly.
• Add beef and water to pan stirring frequently to break up meat and cook until no longer pink. Stir in carrots, cover, reduce heat and cook 15 minutes stirring occasionally.
• Stirring continuously, add the flour, bouillon cube, sugar, ketchup, mustard, Worcestershire sauce, salt and pepper to taste. Cook 5 minutes. Skim and discard fat.
• ASSEMBLY: Place half the meat mixture into each of the unbaked pie crusts. Spread potato mixture evenly over tops then sprinkle with the cheddar cheese.
• Bake in preheated 350 F oven 30 to 40 minutes until potatoes are golden brown and filling is hot.

GARLIC POTATO TOPPED STROGANOFF SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F.
• In a 12-inch skillet over medium heat, add beef, onion, Worcestershire sauce, and seasoning salt.
• Cook until beef is brown and onions are tender, stirring often; drain.
• Return to skillet and add half the bacon, and all the carrots and gravy.
• Reduce heat to medium-low. Cook 5 minutes, stirring often.
• Stir in peas and sour cream cook 2 minutes.
• Spoon into an ungreased 8 x 8-inch glass baking dish.
• Topping.
• Take leftover potatoes and garlic powder mix together.
• Border the edges of the pie with potatoes.
• Sprinkle with remaining bacon.
• Bake at 375°F for 30 to 40 minutes or until potatoes are lightly browned.