Delicious Easy Shepherds Pie Recipes

30 MINUTE SHEPHERD'S PIE

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

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.

EASY SHEPHERD'S PIE

Steps:

• Cover potatoes with cold water and 1 tablespoon of kosher salt in a large pot, and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes.
• While potatoes are cooking, sauté the diced onion in 2 tablespoons of the butter in a large skillet until softened (about 2 minutes). Add the ground beef and sauté until JUST fully cooked, breaking it up with a spoon into small pieces (about 5-7 minutes). Season with salt and pepper to taste. Don't overcook it or it will be dry (see notes).
• When potatoes are soft enough to pierce easily with a fork, drain, and mash with 4 tablespoons butter and the milk (3/4 cup). Season with salt and pepper to taste.
• Layer ground beef mixture, frozen vegetables, and mashed potatoes in a 9x13 baking dish. Alternatively, divide the ingredients into two smaller baking dishes to freeze one (see notes).
• Use the back of a spoon to smooth the potatoes, leaving some ridges, or use a fork to "rake" a ridged pattern into the potatoes.
• Melt remaining tablespoon butter and drizzle evenly on top of potatoes.
• Bake at 425° F for approximately 30 minutes, or until potatoes begin to brown. Run the broiler for the last 5 minutes for extra crispy potatoes.

DELICIOUS EASY SHEPHERD'S PIE

Steps:

• Unwrap frozen peas & carrots and place box on paper towel in microwave oven, cook for 5 minutes to thaw and drain on the towel.
• In nice sized pan over medium heat, add the oil to coat the pan.
• Add meat, garlic, onions & bay leaves.
• Season with a little Salt & Pepper.
• When the meat is browned, sprinkle with flour and stir while cooking for 3-4 more minutes.
• Stir in beef broth and cook for 2 minutes until mixture starts to thicken.
• Add peas & carrots, parsley & tomatoes.
• If needed you may want to cook down a little uncovered if it seems "too juicy".
• Remove the bay leaves.
• Spoon evenly in sprayed 9 x 13 pan and cover with mashed potatoes & dot with butter.
• Bake 350F oven for 30 minutes or until potatoes are nice and golden.
• **A TIP FOR LOWER FAT IS TO RINSE & DRAIN BROWNED MEAT WITH HOT-HOT WATER BEFORE ADDING BEEF STOCK**.

SHEPHERD'S PIE

Steps:

• Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
• Preheat the oven to 400 degrees F.
• While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

EASY BUTTERY SHEPHERDS PIE

Steps:

• Saute beef, onion, celery and garlic in a large pan until well done.
• Strain off fat, leaving meat in the strainer and reserving pan for later use.
• Boil potatoes until fork tender, about 20 minutes.
• Drain and mash with butter.
• Blanch carrots (or microwave until al dente) and add to beef mixture.
• Whisk broth with flour to thicken, and add to the pan. When gravy comes to a boil, add beef and carrot mixture.
• Reduce heat and simmer for 5 minutes.
• Spoon meat mixture into a 2-quart casserole. Spoon potatoes on top.
• Bake for 20 minutes at 350 degrees.
• Top with cheese and let sit until cheese melts from the radiated heat; approximately 5 minutes.

SIMPLE SHEPHERD'S PIE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the gravy, vegetables and onion. Spoon half into a greased 2-qt. baking dish or four oven-safe 2-cup dishes. Top with mashed potatoes. Drizzle with butter and sprinkle with paprika. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Place the remaining beef mixture in a freezer container and freeze for up to 3 months. , To prepare frozen casserole: Thaw in the refrigerator; transfer to a greased 2-qt. baking dish. Top with the potatoes, butter and paprika; bake as directed.