Amy Vanderbilts Shepherds Pie Recipes

AMY'S SHEPHERD'S PIE

Steps:

• Melt butter/ heat up oil in large stockpot or sauce pan (depending on how large a recipe you are making) and saute onions and carrots until tender.
• Stir in flour and cook one minute.
• Gradually add beef broth and bring to a boil stir constantly.
• Add the rest of the ingredients, tomato sauce, worcestershire, oregano and ground meat.
• Cover pan and reduce heat and simmer for 15 minutes or so.
• At this point it is ready to freeze in freezer bags after cooling if you like. I like to freeze my mashed potatoes in freezer bags and then thaw both overnight in fridge and then assemble.
• I like to serve it to my family at this point with Perfect Mashed Potatoes on the side as that is how my kids like this.
• However, you can also pour into a sprayed baking dish (8x8 if one recipe), top with Perfect Mashed Potatoes and bake at 400 for 20-30 minutes until heated through.

AMY VANDERBILTS SHEPHERDS PIE

Steps:

• Start oven at moderately hot (400 F) s.
• Grease 1 1/2 quart casserole.
• Pour beef into prepared casserole.
• Drain vegetables and add to meat.
• Crumble bay leaf and add to dish.
• Mix cream, salt, pepper and parsley into mashed potatoes.
• Beat egg until light. Fold into potato mixture, and spread over meat and vegetables.
• Brush top with melted butter or margarine.
• Sprinkle lightly with paprika.
• Bake 20 minutes or until top is browned.

SHEPHERD'S PIE VI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
• Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
• Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• Bake in the preheated oven for 20 minutes, or until golden brown.