Cindys Blend Shepherds Pie Recipes

EASY RUSTIC SHEPHERD'S PIE WITH THE CHEESIEST MASHED POTATOES

Steps:

• potatoes: boil the potatoes in a large pot of salted water until fork tender. Sometimes I'll throw in a couple cloves of garlic in with the potatoes too. Drain, mash and mix in the remaining mashed potatoes ingredients and season with salt and pepper to taste.
• cook the meat and veggies: heat the olive oil in a large oven-safe pot over medium-high heat. Add the ground lamb and crumble the meat using a wooden spoon. Cook for 4-5 minutes or until the meat browns, drain any excess grease leaving just 1 tablespoon. Add the mirepoix and season the veggies with a small pinch of salt and allow the veggies to cook down until translucent, about 7-9 minutes. Add the garlic and let cook another 30 seconds or until fragrant.
• beef gravy: Position a rack in the center of the oven and preheat the oven to 425ºF. Sprinkle the ground meat mixture with the cinnamon, nutmeg, and cornstarch, stir to combine and let cook for 15 seconds before adding the Worcestershire sauce, tomato paste, herbs, bay leaf, and beef stock. Allow the gravy to come to a simmer before reducing the heat to low and letting it simmer for 15 minutes. Remove the herbs, stir in the peas, taste and adjust with salt and pepper as desired.
• bake and serve: Drop large dollops of the prepared mashed potatoes on top of the beef gravy then smooth out gently. Bake for 15 minutes then, finish it under the broiler if you want it to be golden brown on top. Let cool for several minutes before serving.

SKILLET SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

ZIPPY SHEPHERD'S PIE

Steps:

• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
• While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.
• Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese.
• Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.