Creamy French Shepherds Pie Recipes

FRENCH ONION SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Mash potatoes and add 1/2 cup Cheddar cheese, milk, green onion, and butter. Stir until mixed well.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet with flour and pepper until browned and crumbly, 5 to 7 minutes. Stir in French onion soup and water.
• Warm frozen peas in a small, microwave-safe bowl in the microwave for 1 minute. Stir peas into the beef and soup mixture.
• Pour the meat and soup mixture into the bottom of a glass casserole dish. Spread potatoes over the top using a rubber spatula. Top with remaining Cheddar cheese and sprinkle with more pepper.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

HACHIS PARMENTIER (FRENCH SHEPHERD'S PIE)

Steps:

• Heat 1 tbsp olive oil in a large skillet over high heat and add half of the beef. Break it up with a wooden spatula and cook, stirring frequently, until it is browned - about 4 min. Season with pinches of salt and pepper, stir, and transfer to a bowl.
• Add more olive oil to the skillet and cook the second batch of beef. Once the second batch is browned, add the first batch back into the skillet, along with the onion and garlic. Turn heat down to medium-low and cook until onion softens - about 4 min.
• Add wine and simmer for a few minutes to evaporate most of the alcohol.
• In a small cup/dish, dissolve tomato paste with a bit of vegetable stock and add to skillet, along with remaining stock and thyme. Season again with salt and pepper and stir. Turn heat down to low and cover with a lid. Cook, stirring occasionally, for 25 min. Be sure to taste and re-season the sauce if necessary.
• In the meantime, prepare the potatoes. Rinse them under cold running water and place into a large pot. Cover with water by about 2" and add a generous pinch of salt. Cover with a lid and bring to a boil.
• Once boiling, crack the lid, turn heat down to low and simmer until potatoes can be pierced easily with a fork, about 12 min.
• While potatoes are cooking, prepare the cream: pour cream into a small saucepan and add butter. Heat over a low flame until butter is melted - do not boil.
• Drain potatoes and transfer to a food processor. Pour cream mixture over the potatoes and season with a small pinch of salt. Puree until smooth.
• Preheat the oven to 375F. Place beef in a single layer in into a 8x8" baking dish and top with potatoes. Bake for about 15 min, until potatoes are set.

CREAMY SHEPHERD'S PIE

Steps:

• Brown hamburger with onion.
• Add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk.
• Let simmer for about 2 minutes.
• Then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce.
• Repeat.
• Sprinkle on the cheese and bake at 375 for 45 minutes.

RECIPE FRENCH SHEPHERD'S PIE (HACHIS PARMENTIER)

Steps:

• Prepare the mashed potatoes: Peel and cut the potatoes and cook in a pot of salted water for about 20 minutes (prick with a fork to check for tenderness). Mash the potatoes while adding the hot milk until you have a purée that's neither too thin nor too thick. Add the butter and nutmeg Prepare the meat: Grind the meat, onion and crushed garlic Sauté the onion with a little butter in a skillet. Add the garlic, ground meat, salt, pepper, chopped parsley and herbs Preheat oven to 400°F (200°C). Butter the baking dish and spread a layer of mashed potatoes at the bottom of the dish. Add the meat mixture over the potatoes, and then spread the rest of the potates over the meat Sprinkle the grated cheese over the potatoes and then add a few dollops of butter over the cheese Bake in the oven at 400°F (200°C) for 30 to 35 minutes until the top is golden brown

FRENCH ONION SHEPHERD'S PIE SKILLET

Steps:

• Heat oven to 400°F. In 12-inch ovenproof skillet, heat oil over medium-high heat until hot; add beef, and cook 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain; clean out skillet, and set beef aside. Add butter to same skillet, and melt over medium-high heat. Add onions; cook 5 to 7 minutes or until softened and browned. Stir in garlic, thyme and pepper; cook and stir 30 seconds. Stir in broth and soy sauce; heat to simmering. Return beef to skillet, and simmer 2 to 4 minutes or until sauce is thickened slightly. Remove from heat.
• Make potatoes as directed on pouch. Stir cheeses into potatoes. Spoon mixture over beef mixture in skillet. Bake 18 to 22 minutes or until heated through (at least 165°F in center) and top is slightly puffed and golden brown. Garnish with parsley.

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.

HACHIS PARMENTIER - FRENCH PROVENCALE STYLE SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F.
• Butter a large baking dish.
• Spread the beef stew evenly in the bottom of the buttered dish.
• Into hot mashed potatoes stir butter, creme fraiche/sour cream, Dijon mustard, pinch of nutmeg, and salt & pepper to taste; beat well to combine.
• Spread mashed potatoes mixture evenly over the stew.
• Use a spatula or the tines of a fork to roughen the top of the potatoes, for good browning.
• Sprinkle with grated cheese and a pinch of garlic powder.
• Arrange the olives and sliced tomatoes attractively over the top & drizzle with olive oil.
• Bake at 375F for 25-35 minutes until hot, golden brown and bubbling!
• Garnish with snipped parsley and serve with a green salad or vegetable of your choice, and a crusty baguette. Enjoy!

FRENCH ONION SHEPHERD'S PIE

Steps:

• In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook for 35-40 minutes or until deep golden brown, stirring occasionally., Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in flour and salt until well blended; cook 1 minute longer. Combine the broth, brandy, Worcestershire sauce and mustard. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in onions; heat through. , Transfer beef mixture to a greased 8-in. square baking dish. Spread with potatoes; sprinkle with cheese. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and cheese is melted. If desired, increase heat to 475° and bake an additional 8-10 minutes until top is golden brown.

FRENCH CANADIAN SHEPHERD'S PIE

Steps:

• Preheat the oven to 190C/fan 170C/gas 5.
• Boil the potatoes in a pot until they are soft, about 12-15 minutes.
• Meanwhile, heat the oil in a skillet and brown the onions for 2-3 minutes.
• Add the beef mince to the onions and season well with the salt and the pepper. Cook for an additional 10 minutes or until the mince has a nice brown color.
• When the potatoes are cooked, drain them, add the butter, the milk and mash them. Add salt and pepper to your taste.
• In a baking dish, put the beef and onions in the bottom first, then top it wih the cream corn and finally, with the mashed potatoes.
• Sprinkle the parsley flakes and the paprika on the top and put it in the oven for 10 minutes.
• Broil for an additionnal 5 minutes or until the mashed potatoes have a nice golden crust.
• Serve with a lot of ketchup, as that is the way people eat it in Canada.