Southwestern Shepards Pie Food

SOUTHWEST-STYLE SHEPHERD'S PIE

Steps:

• Preheat oven to 425°. In a large skillet, cook turkey, onion, garlic and 1/4 teaspoon salt over medium heat 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Stir in corn, green chiles and, if desired, pepper sauce. Transfer to a greased 8-in. square baking dish. , Meanwhile, in a saucepan, bring water, butter, cream, pepper and remaining salt to a boil. Remove from heat. Stir in potato flakes. Spoon over turkey mixture, spreading to cover. Bake until bubbly and potatoes are light brown, 25-30 minutes., Freeze Option: Thaw unbaked casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake at 425° as directed until a thermometer inserted in center reads 165°.

SOUTHWEST SHEPHERD'S PIE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, green chilies and 1/4 teaspoon salt and pepper; heat through. Stir in 1/2 cup cheese. Transfer to a greased 4-cup baking dish; sprinkle with corn., Drain potatoes and place in a large bowl. Mash potatoes with butter and remaining salt and pepper. Spread over top; sprinkle with remaining cheese., Bake at 350° for 20-25 minutes or until bubbly.

SOUTHWESTERN SHEPHERD'S PIE

Steps:

• 1. Heat oil in a large pot over medium heat. Add onion and bell pepper; cook, stirring, for 10 minutes. Add garlic and jalapeño; cook for 2 minutes. Raise heat to medium-high; add beef and brown for 5 minutes.
• 2. Add tomato paste and spices; cook, stirring, for 2 minutes. Add tomatoes; simmer until liquid reduces, 15 minutes. Add corn, beans, and 4 tablespoons cilantro. Spoon into a 9x9-inch baking dish.
• 3. Place sweet potatoes in a saucepan with water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain; mash with butter and milk. Spread mash over the meat mixture. Bake in a 400°F oven until brown, 30 minutes. Garnish with more cilantro.

SOUTHWESTERN SHEPHERD'S PIE

Steps:

• Line a pie plate with the pie crust and bake in a 400 degree oven until browned about 10-12 minutes.
• Saute onion, garlic, bell pepper, carrots and red pepper flakes in oil for 5 minutes. Add tomatoes, chili powder, oregano, cumin, slat and zucchini. Simmer for 5 minutes. Add green beans and poultry. Simmer for 5 minutes.
• Saute bell pepper and jalapeno in butter for 10 minutes. Add milk and warm through. Remove from heat.
• Add potatoes to the jalapeno mixture and mash well. Season with salt. Spoon the poultry mixture into the pie crust and layer the potatoes over the top.
• Place under the broiler until the potatoes are browned.

BEST EVER SHEPARDS PIE

Steps:

• Preheat oven to 375 degrees.
• Boil potatoes until you can break them apart with a fork, drain once done.
• Add milk or half and half, 1/4 cup butter, chives or garlic powder, and whip potatoes until they are creamy and no more chunks are there.
• Start to brown ground beef. Once it is starting to sizzle, add paprika, Worcester sauce, garlic, onion, salt,peppers and chilli flakes. cook until beef is no longer pink.
• Drain fat from beef mixture and place in lightly greased casserole dish. (I use some of the grease from the beef mixture to coat my dish).
• Add kernels of corn and layer on top of beef mixture. (you can also mix the corn into the beef if you want).
• Spread the potatoes over top of corn evenly. Sprinkle with more salt and pepper if desired.
• Spread the 1 tbsp of butter over the potatoes.
• Bake in oven covered for 30mins. After 30mins, uncover and bake in oven approx 10 mins, or until potatoes are browned on top.
• Enjoy :D.

SOUTHWESTERN SHEPHERD'S PIE WITH CHICKEN AND CHILI MASHED POTATO

Steps:

• Preheat the oven to 400 degrees.
• Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until slightly brown, about 5 minutes. Add the celery, red bell pepper and green bell pepper and cook 3 minutes more, stirring occasionally. Add the garlic and jalapeño and cook 3 minutes more, stirring occasionally.
• Add the flour and cook, stirring constantly, until the flour starts to brown slightly, about 5 minutes. Add the chicken and wine and stir until the wine begins to evaporate, about 1 minute. Slowly add the chicken broth, and continue to cook, stirring frequently, until the mixture begins to thicken and coats the back of a spoon. Reduce heat to low, bring the mixture to a low boil, and cook 5 to 10 minutes or until the mixture thickens and is creamy.
• Remove from the heat and add the parsley, thyme, red pepper flakes, and corn. Season with salt and pepper, and transfer the mixture to a 9 by 13-inch baking dish.
• Mix the prepared mashed potatoes with 1 teaspoon of the chili powder in a bowl until well combined.
• Spoon the chili mashed potatoes on top of the chicken and bake 20 to 30 minutes or until the potato peaks are slightly brown and the chicken mixture is bubbling around the sides of the dish. Remove from the oven, sprinkle with the remaining 1 teaspoon chili powder. Serve immediately.

SOUTHWEST SHEPHERD'S PIE

Steps:

• Prepare potatoes as directed on package.
• Meanwhile, brown meat in large nonstick skillet; drain. Return meat to skillet. Add taco seasoning mix; cook and stir 1 min. Add gravy and corn; mix well. Cook 3 to 4 min. or until heated through, stirring occasionally. Spread onto bottom of 11x8-inch baking dish sprayed with cooking spray.
• Heat oven to 400°F. Add garlic powder to potatoes; mix well. Spread over meat mixture; top with cheese.
• Bake 20 to 25 min. or until heated through.

SOUTHWESTERN SHEPHERD'S PIE

Steps:

• Preheat oven to 400°F.
• In a large frying pan, heat oil (medium heat). Add onion and bell pepper and saute for 10 minutes. Add garlic and jalapeno, cook for 2 minutes. Increase the heat to medium-high and add the ground beef, cook for about 5 minutes.
• Add tomato paste, chili powder, cumin, cinnamon, salt, and pepper. Cook for 2 minutes.
• Stir in chopped tomatoes and simmer 15 minutes to reduce liquid.
• Mix in corn, beans and cilantro.
• Spoon mixture into a 9 x 9 ovenproof baking dish.
• Put sweet potatoes in a pot and cover with water. Bring to a boil, turn heat down to simmer and cook 30 minutes. Drain, then mash with butter and milk.
• Spread mashed potatoes over meat mixture.
• Bake 30 minutes.
• Garnish with cilantro.

SMOKY SOUTHWESTERN SHEPHERD'S PIE

Steps:

• Heat oven to 400.
• In large skillet, brown ground beef with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently.
• Meanwhile, in medium saucepan, combine water, margarine and salt.
• Bring to a boil.
• Remover from heat.
• Stir in milk and potato flakes.
• Cover; let stand 5 minutes.
• Stir in greel chiles and 1/2 cup of the cheese.
• Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano, mixing well.
• Bring to a boil; remove from heat.
• Spread beef mixture in ungreased shallow 2 quart casserole. Top with corn. Spread potatoes evenly over corn and top with remaining cheese.
• Bake at 400 for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions.
• Top with tomato wedges; let stand 5 minutes before serving.

SOUTHWESTERN SHEPARDS PIE

Steps:

• 1. Cook potatoes and make up as mash potatoes adding 1/2 tsp garlic powder and 1/2 tsp chili powder to the mashed potatoes.
• 2. Brown hamburger in a frying pan and drain off extra grease. Add onions, garlic and chili powder and saute until onions are transparent. Take off the stove.
• 3. In a 8x8 baking dish put the hamburger mixture. Over that pour the creamed corn (or the corn and cream of mushroom soup) and top with mash potatoes and add parmesan cheese over top. Cook for 35-30 minutes on 350 degrees. Note: I butter the inside of a piece of foil and put over top of dish before baking. That way the potatoes are not hard and the parnesan cheese doesn't stick to the foil.

SOUTHWEST SHEPHERD'S PIE (LOW FAT)

Steps:

• In a large nonstick skillet, sauté onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until vegetables are wilted and pan liquids are absorbed, about 6 minutes.
• Crumble in the ground sirloin and continue to cook, stirring occasionally, until beef is well browned, about 5 minutes. Drain off any excess fat.
• Add oregano, thyme, cumin, and pepper. Sprinkle flour over the beef mixture and stir. Add beef broth, wine, and tomato paste. Stir until well combined.
• Line a 2-quart (2 l) casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole. Lightly spray the foil inside the casserole with cooking spray.
• Transfer meat mixture to the prepared casserole. Set aside while you prepare the topping.
• Place the potatoes in a pot of boiling water to cover. Reduce heat and simmer until tender when pierced with a fork, 15 to 20 minutes. Drain.
• Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy. Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion. Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon. Sprinkle with paprika and cheese.
• Cover the casserole and freeze until solid. Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper. Label with the casserole name and the date. Use within 3 months.
• When ready to bake, unwrap the casserole and place back in the casserole dish to bake. Defrost completely. Then bake at 375°F (190°C) for 40 to 45 minutes, until golden and bubbly. (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.