Spicy Shepherds Pie Muffins Lunch Version Food

SPICED SHEPHERD'S PIE

Steps:

• 1. Preheat the oven to 200°C. Peel and finely chop the onions, ginger and garlic, then deseed and finely slice the capsicum. Heat 1 tablespoon of olive oil in a large frying pan over a high heat. Add the mince, garam masala, cinnamon stick and cardamon pods and fry for around 5 minutes, or until cooked through and lightly browned, stirring regularly.
• 2. Remove to a bowl and set aside, then place the pan back on the heat. Turn the heat down to medium and cook the onion, ginger and garlic for around 5 minutes, or until softened, then add the capsicum for a further 5 minutes. Tip in the tinned tomatoes, breaking them up with a spoon as you go, then pour in half a tin's worth of water and stir well. Turn the heat up to high and bring to the boil, then reduce to a low heat, stir the mince back into the pan and simmer for 25 minutes, or until thickened, stirring occasionally. 3. Meanwhile, peel the potatoes, cutting any larger ones into quarters and place in a large saucepan. Cover with water, add a good pinch of salt and cook for 20 minutes, or until tender. 4. Drain in a colander and leave to steam dry, then return the potatoes to the empty pan. Add a knob of butter, a splash of milk, a good pinch of salt and pepper, then mash well. Stir the peas through the mince, season with salt and pepper, then remove the cinnamon stick and transfer to an ovenproof baking dish (roughly 20 x 25cm). 5. Evenly spoon the mash over the top, smooth the surface slightly, then use a fork to fluff it up - this will give you great texture once it's cooked. Drizzle the pie with a little olive oil and season lightly. Cook in the oven for around 30 minutes, or until golden and bubbling.

SPICY SHEPHERD'S PIE

Steps:

• Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes. , Transfer to a greased 2-1/2-qt. baking dish. Top with 3/4 cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted.

SPICY SHEPHERD'S PIE

Steps:

• Prepare mashed potatoes according to directions.
• In a large skillet, cook beef and onion until the meat is browned.
• Drain.
• Add tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder.
• Bring to a boil.
• Cook and stir for 1-2 minutes.
• Transfer to a greased 2 1/2 quart baking dish.
• Top with 3/4 cup cheese.
• Spread mashed potatoes over top.
• Sprinkle with remaining cheese.
• Bake uncovered at 350 degrees for 12-15 minutes or until cheese is melted.
• *4 1/2 cups of prepared mashed potatoes may be substituted for instant.

SPICY SHEPHERD'S PIE WITH CHORIZO

Steps:

• Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
• Meanwhile, heat the olive oil in a large ovenproof skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until slightly browned, about 5 minutes. Add the beef and cook, breaking it up, until browned, about 5 minutes. Add all but 1 tablespoon of the scallions to the skillet along with the corn, poblano, tomato paste, cumin, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are slightly softened, about 5 more minutes. Add the tomatoes and chicken broth. Bring to a simmer, then reduce the heat to medium low; cook, stirring occasionally, until slightly thickened, about 10 minutes.
• Drain the potatoes and let cool slightly. Return to the pot, add the sour cream and butter and mash well. Stir in the cheese and season with salt and pepper. Dollop the mashed potatoes on top of the meat mixture in the skillet, then spread with the back of a spoon. Transfer the skillet to the oven. Bake until bubbling around the edges and the topping is browned in spots, 25 to 30 minutes. Let rest 10 minutes, then sprinkle with the reserved scallions before serving.

SPICY SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 degrees.
• Prepare the mashed potatoes according to the package.
• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink.
• Drain.
• Add tomatoes, corn, olives, taco seasoning, chili powder, salt, and garlic powder.
• Bring to a boil. Cook and stir for 1-2 minutes.
• Transfer to a greased 2 1/2 quart baking dish.
• Top with 3/4 cup cheese.
• Spread mashed potatoes over the top and sprinkle with the remaining cheese.
• Bake, uncovered, for 12-15 minutes or until cheese is melted.

SPICY SHEPHERD'S PIE WITH FETA POTATO TOPPING

Steps:

• Cut eggplants into 1-inch cubes.
• Place in sieve and sprinkle lightly with salt; set aside.
• In large nonstick skillet, cook beef, onion and half of the garlic over medium heat, breaking up beef with spoon, for 5 minutes or until beef is no longer pink.
• Drain off any fat.
• Stir in tomatoes, cumin, oregano, cinnamon, allspice, and salt and pepper to taste.
• Transfer to 12 cup (3L) casserole.
• Rinse and pat eggplant dry.
• In same skillet, heat oil over medium heat; cook eggplant, mushrooms, carrots, hot pepper flakes and remaining garlic for 10 minutes, stirring often.
• Stir in parsley.
• Spoon evenly over meat mixture.
• Meanwhile, in saucepan of boiling salted water, cook potatoes for 20 minutes or until tender.
• Reserving water, drain well.
• Return potatoes to saucepan and dry out slightly over low heat.
• Remove from heat.
• Add feta cheese, Parmesan cheese, egg, and salt and pepper to taste; beat until smooth, adding about 2 tablespoons.
• cooking water to make fluffy.
• Spread over vegetables.
• (Casserole can be prepared to this point, cooled, covered and refrigerated for up to 6 hours. Remove from refrigerator 30 minutes before heating.) Bake, uncovered, in 400 degrees F.
• (200C) oven for 45 to 60 minutes or until bubbly, covering top with foil if it gets too brown.
• Makes 6 servings.
• Bonnie Stern Cookbook.

INDIAN-SPICED SHEPHERD'S PIE

Steps:

• In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
• Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander - try not to break up the potatoes too much.
• Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.