Cindys Favorite Shepherds Pie Recipes

THE BEST SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
• Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
• Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
• To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
• Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

CINDY'S FAVORITE SHEPHERD'S PIE

Steps:

• Cook ground beef, drain and crumble meat.
• Cook frozen vegetables according to directions.
• Add vegetables, soups, seasonings to meat and simmer 5 minutes.
• Pour into a greased casserole dish.
• Warm up potatoes and put on top.
• Dot butter on top and salt and pepper to taste.
• Bake at 350 degrees in oven for 20 to 25 minutes until bubbly and potatoes have started to brown.
• Serve -- .

CINDY'S BLEND SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees.
• Fry ground beef, drain and set aside.
• Cut up potatoes, boil until cooked, drain and set aside.
• In a bowl combine soup, eggs, Garlic balsamic, and salt & pepper. Whisk until well blended.
• In another bowl, add potatoes, milk, salt, pepper and Signature Blend olive oil. Using a hand mixer, beat until blended then add parmesan cheese. Continue to mix until blended (you can add more milk if desired).
• In a glass baking dish, mix contents of wet ingredients, ground beef and vegetables.
• Top off with your mashed potatoes and bake at 350 degrees for 30-35 minutes.

SHEPHERD'S PIES

Steps:

• Preheat oven to 350°. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15 minutes., Meanwhile, cook beef, onions and garlic in a Dutch oven until meat is no longer pink; drain. Stir in corn and barbecue sauce., Drain potatoes; mash with cream cheese, butter, salt and pepper. Spoon meat mixture into 2 greased 13x9-in. baking dishes. Spread mashed potatoes over tops; sprinkle with cheese. , Bake, uncovered, until bubbly, 25-30 minutes. Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake until bubbly, about 1-1/4 hours. Uncover; bake until cheese is melted and a thermometer inserted in center reads 165°, 5-10 minutes longer.

TOP RATED SHEPHERD'S PIE

Steps:

• Preheat oven to 350°F.
• Peel potatoes and slice into 1" cubes and add to medium sauce pan and cover with water. Bring to boil and simmer until soft.
• In large skillet, add onions, garlic and 3 tbsp butter and saute until translucent.
• Drain water from potatoes and add 3 tbsp butter, heavy cream, cheddar cheese and salt. Whip until smooth and creamy.
• Add ground beef to onions and garlic and brown thoroughly.
• Add flour and onion soup mix. Mix well and cook for 2 -3 minutes. Add broth, ketchup, Worcestershire sauce, thyme and cayenne pepper and combine thoroughly.
• Add vegetables and bring to a simmer for 5 minutes.
• Pour meat and vegetable mixture into casserole dish and top with mashed potato mixture. Place in oven. Cook for 30 minutes or until golden brown.