Weeknight Shepherds Pie Food

SHEPHERD'S PIE

Steps:

• Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
• Preheat the oven to 400 degrees F.
• While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

FREEZER FIX SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Melt the butter in a large skillet over medium heat. Add the onion, sage, and thyme and saute until tender, 4 to 5 minutes. Stir in the flour and cook out the raw flour flavor, an additional 3 minutes. Add the peas and carrots, chicken broth and Dijon mustard and season with salt and pepper. Bring the mixture to a simmer and allow to begin thickening, 5 to 7 minutes. Stir in the pork or chicken and transfer to prepared baking dish. Top with the mashed potatoes (if using store-bought frozen, follow the instructions included on the bag) and spread evenly over the filling. Sprinkle with Parmesan and sprinkle with more pepper.
• Bake until the potatoes are lightly golden brown and the filling is hot and bubbly, 50 to 60 minutes.

JOAN'S WEEKNIGHT SHEPHERD'S PIE

Steps:

• Brown beef, pour off fat. Add celery and onion, salt and pepper to taste. Add soup and milk. Simmer.
• Put into casserole, top with mashed potatoes. Brown in oven. (325 degrees or so.).
• You can skip browning if in a hurry, and just put the sauce on top of the potatoes.

TOMATO-GREEN BEAN SHEPHERDS PIE

Steps:

• Preheat oven to 350 degrees.
• Brown meat, onion and garlic.
• Drain.
• Salt and pepper meat.
• Spread in bottom of 2-quart casserole dish.
• Pour tomatoes on top.
• Follow with green beans.
• Spread potatoes over everything.
• Brush top with egg.
• Cook 30 minute.
• Broil 1 minute to brown.
• Serve and enjoy!

LOADED WEEKNIGHT SHEPPARD'S PIE

Steps:

• Preheat oven to 375°F. Put olive oil in pan and brown ground beef. Add the soup and tomatoes to the beef.
• Cook mashed potatoes. Stir in sour cream.
• Spread beef mixture into baking dish(es) and spread potatoes on top. Sprinkle bacon bits over potatoes.
• Place in oven and bake for 18- 20 minutes. Enjoy