Ww Shepherds Pie Food

CLASSIC SHEPHERD'S PIE

Steps:

• Preheat oven to 400ºF.
• Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
• Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

SHEPHERD'S PIE FROM WEIGHT WATCHERS

Steps:

• In medium saucepan over medium heat, melt the butter. Sprinkle with 1 tablespoon of flour; cook, stirring constantly, 2 minutes.
• Whisk in broth, salt, and water. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, 3 to 4 minutes.
• Preheat oven to 400 degrees F. Spray a 2-quart casserole dish with non-stick cooking spray.
• In a large bowl, combine the chicken and remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and sauce from pan. Transfer to the casserole dish.
• Top with potatoes, spreading to cover the filling completely. Sprinkle with cheese and paprika.
• Bake until bubbling and golden, 30 to 35 minutes.

WEIGHT WATCHERS SHEPHERD'S PIE

Steps:

• Preheat oven to 400ºF.
• Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
• Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

CLASSIC SHEPHERD'S PIE

Steps:

• Preheat oven to 400ºF.
• Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
• Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes.
• Slice into 6 pieces and serve.

WW SHEPHERD'S PIE

Steps:

• brown & crumble beef in skillet.
• Add chopped onion & celery and cook until soft.
• In large mixing bowl, place frozen vegetables, tomato sauce, ground beef mixture and salt & pepper.
• Combine well and place into greased baking dish that has enough room for the potato topping.
• Mix dried mashed potato flakes according to directions except do not use butter.
• Add 3oz of the grated cheddar and then spread potatoes over the vegetable mixture.
• Bake in 350F oven for about 45 minutes.
• For last 15 minutes top with remaining 1 oz of cheddar.

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.

LEAN WEIGHT WATCHERS SHEPHERDS PIE

Steps:

• Boil potatoes until tender enough to mash. Add milk and 1/2 cup of the chicken broth, mustard, and mash together. Add salt and pepper to taste.
• Preheat over to 350.
• Spray nonstick skillet with cooking spray (or small amount of oil). Add the onion and garlic and cook until soft. Add the ground turkey and cook until browned.
• Sprinkle flour over the turkey mixture. Stir well and cook until flour is absorbed (about 30 seconds). Stir in worcestershire sauce, sage, salt and pepper.
• Stir in 3/4 cup chicken broth. Turn down heat to simmer and cook until the sauce bubbles and thickens.
• Stir in peas and carrots. Pour the mixture into 9-inch square baking dish. Spoon the mashed potatoes over the turkey mixture.
• Place on a rimmed baking sheet and place in oven for about 40 minutes.
• Let stand about 5 minutes before serving.

WW CLASSIC SHEPHERD'S PIE

Steps:

• Preheat oven to 400.
• Place potatoes in large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat and bring to a boil; reduce heat to medium & simmer 10 minutes, until fork tender. Drain potatoes, transfer to large bowl & add sour cream and margarine; mash until smooth, season with salt for taste.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion,carrot, & celery; cook until soft. Add meat and cook until browned. Add flour, rosemary, thyme, salt & pepper. Stir to coat. Add broth and bring to a simmer, simmer until mixture thickens.
• Transfer turkey mixture to a 9 inch, deep dish pie plate. Spread mashed potatoes over top and using a back of a spoon, make decorative swirls over the top. Bake until potatoes are golden about 30 minute Enjoy!

WW SHEPHERD'S PIE 5 PTS!

Steps:

• Preheat oven to 375°F.
• Place potatoes in a large saucepan and pour enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream, margarine and milk; mash until smooth, season to taste with salt and pepper. Set aside.
• Meanwhile, brown hamburger and onions together in sauce pan. Drain fat.
• Add can of tomatoes (do not drain) and beef broth. Bring to a boil.
• Add enough Wondra to cover and boil until slightly thickened. Add salt and pepper.
• Transfer beef mixture to a casserole dish.
• Spread green beans over the top.
• Spread mashed potatoes over the top of green beans.
• Bake 40 minutes.

GORDON RAMSAY'S SHEPHERD'S PIE

Steps:

• Prepare the mashed potatoes:.
• Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
• Prepare the filling:.
• Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
• In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
• Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning.
• Transfer beef to a deep dish.
• Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
• Bake in a 400° F oven for 20 minutes or broil until top is brown.