Shepherds Stove Top Pie Recipe 435 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 STOVE TOP PIE RECIPE - (4.3/5)

Steps:

• HEAT oven to 425ºF. Prepare stuffing mix as directed on package. MEANWHILE, brown meat; drain. Stir in barbecue sauce; spoon into greased 2-qt. casserole. Top with vegetables, cheese and stuffing. BAKE 15 min. or until heated through.

STOVE TOP PIE

Steps:

• Heat oven to 425ºF.
• Prepare stuffing mix as directed on package. Meanwhile, brown meat in large skillet; drain. Return meat to skillet; stir in barbecue sauce.
• Spoon meat mixture into 2-qt. casserole sprayed with cooking spray; top with vegetables, cheese and stuffing.
• Bake 15 min. or until heated through.

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.

STOVE TOP SKILLET SHEPHERD'S PIE

Steps:

• Prepare stuffing as directed on package, reducing water to 1-1/2 cups.
• Brown meat with onions in large skillet on medium heat; drain. Stir in vegetables and gravy. Bring to boil, stirring frequently.
• Spoon stuffing around edge of skillet. Sprinkle cheese over stuffing; cover. Simmer on medium-low heat 10 min.