Deconstructed Shepherds Pie Recipes
DECONSTRUCTED SHEPHERD'S PIE
This is one of my favorite recipes. It was recently the runner-up in Perkins Menu Madness contest. If it would have been the winner it would have appeared in Perkins menus! That would have been wonderful, but I can still enjoy this delicious meal at home ..... and now you can too! I hope you'll try it..... it's comfort food...
Provided by Susan Bickta
Categories Beef
Time 40m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 375 degrees F. GENEROUSLY coat 8 compartments of a non-stick muffin tray with cooking spray. Set aside.
- 2. In a medium bowl, combine the potatoes, egg, flour, baking powder, salt and pepper, using just enough flour to hold mixture together.
- 3. Divide evenly among prepared muffin compartments. With the back of a teaspoon, firmly press mixture into bottom and up sides of each compartment, forming a "well" in each.
- 4. Place in oven and bake for 20-25 minutes or until golden brown. Remove from oven and cool 5-7 minutes. Carefully remove each "basket" by running a sharp knife, gently, around the rim of each cup. Place each on a serving plate.
- 5. While "baskets" are baking, make the filling: In a 12" non-stick skillet over medium high heat, cook the meat, onion and green pepper until meat is no longer pink.
- 6. Add the gravy mix, water, Worcestershire sauce, garlic powder, paprika and parsley flakes. Mix well and bring to a simmer.
- 7. Add the mixed vegetables and mushrooms. Mix well to combine and cook an additional 3-4 minutes or until heated through.
- 8. To serve: Fill each potato basket with meat mixture. Garnish with additional smoked paprika and parsley flakes, if desired.
- 9. CHANGE IT UP: use ground turkey (or leftover cooked turkey) and turkey gravy mix instead of ground beef and beef gravy mix. Omit the Worcestershire sauce and garlic powder and substitute poultry seasoning instead.
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- Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
- While potatoes are cooking, heat a skillet or saute pan over medium-high heat. Add cooking oil and then minced garlic. Once you can smell the garlic, add in onions with some salt. Saute for ~3 minutes, until softened.
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