Skillet Shepherds Pie For 2 Food

SKILLET SHEPHERD'S PIE FOR 2

Steps:

• In an ovenproof skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in water and taco seasoning; heat through. Stir in 1/2 cup cheese. , Combine potatoes and remaining cheese; spread over beef. Broil 4-6 in. from the heat for 5-6 minutes or until golden brown.

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.

SKILLET SHEPHERD'S PIE

Steps:

• Brown meat in large skillet; drain. Return meat to skillet. Stir in gravy and mixed vegetables.
• Bring to boil, stirring frequently; simmer on medium-low heat 8 to 10 min. or until heated through, stirring occasionally.
• Spoon potatoes over meat mixture. Sprinkle with cheese; cover. Cook 3 min. or until melted.

SKILLET SHEPHERD'S PIE

Steps:

• In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink: drain.
• Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat; cover and simmer for 5 minutes.
• Meanwhile, dissolve bouillon in boiling water. Combine corn starch and sour cream until smooth: stir into beef mixture. Add bouillon. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated and 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.

WEEKNIGHT SHEPHERD'S PIE

Steps:

• In 12-inch skillet over medium heat, in hot oil, cook onion and garlic 5 minutes or until softened, stirring occasionally. Remove to plate.
• In same skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. Add flour; cook 1 minute. Add stewed tomatoes and thyme. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered 10 minutes to blend flavors, stirring occasionally. Stir in peas and carrots.
• Preheat oven to 450 degrees F. Spoon mixture into greased deep-dish pie plate or baking dish. Toss sliced potatoes with butter. Arrange potatoes in center of casserole, overlapping slightly. Bake 10 to 15 minutes or until potatoes are lightly golden.

SCARY SKILLET SHEPHERD'S PIE RECIPE

Steps:

• Cook vegetables as directed on package.
• Meanwhile, brown meat in large skillet; drain. Stir in gravy; simmer 5 min. or until heated through, stirring occasionally. Remove from heat.
• Microwave cream cheese and 1/4 cup milk in medium microwaveable bowl on HIGH 30 sec.; beat with whisk until blended. Gradually whisk in remaining milk, then water. Microwave 2-1/2 min. or until hot, stirring after each minute. Stir in potato flakes and Parmesan until blended. Spoon into resealable plastic bag; cut small piece off one bottom corner of bag.
• Remove 12 peas from mixed vegetables; stir remaining vegetables into meat mixture in skillet. Squeeze potato mixture into 6 mounds on meat mixture to resemble ghosts. Add 2 of the reserved peas to each for the eyes.