Denises Delicious Shepherds Pie Recipes

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.

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**.

DELICIOUS VEGAN SHEPHERDS PIE

Steps:

• Preheat oven to 350.
• Prepare a pie plate with the pie crust.
• Put potatoes in a large pot and cover with water, bring to a boil and cook until tender.
• While potatoes are cooking, heat olive oil in a large pan.
• Cook onion, carrots, and garlic together for 5-10 minutes or until soft.
• Add lentils, tomato sauce, parsley, thyme, salt and pepper and turn heat to low, cover, and let simmer for 10 minutes.
• When potatoes are tender, drain and mash adding the rice milk, earths balance, garlic powder, chives, salt and pepper until smooth.
• Fill the pie plate with lentils and top with mashed potatoes.
• Cook for 30 minutes or until pie crust is cooked.

SIMPLE SHEPHERD'S PIE

Steps:

• Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
• Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
• Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
• Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

DIVINE FILO SHEPHERD'S PIES

Steps:

• Remove your defrosted filo dough from the refrigerator and place it on your counter. Chop the vegetables and set aside.
• Heat a large skillet, add the olive oil and then add the vegetables. Sauté until lightly brown, stirring frequently. Push the vegetables to the sides of the skillet and add the ground meat. Cook over medium-high heat until brown. Season with sea salt and pepper, stir in the tomato sauce and the Worcestershire sauce and cook for 2-3 more minutes. Pour the beef stock over the mixture, bring to a boil, reduce to simmer, cover the skillet and cook for about 10-15 minutes, or until most of the water is evaporated. Stir in the peas, cover the skillet and let it sit off heat for 10 minutes. Uncover, taste and adjust the seasoning if necessary. Let the mixture cool completely.
• Open the filo dough package and unroll it. Cut the filo in half cross-wise. You should have two stacks of filo sheets, each one about 14"x9". Keep the filo sheets covered while you work on the recipe.
• Preheat the oven to 350°F.
• Place one filo sheet on a work surface, the shortest side in front of you. Brush lightly with the melted butter. Place a second one on top of the first and brush with some more butter. Repeat with a third filo sheet. Place ¼ cup of mashed potatoes onto the filo, about one-inch above the boarder closest to you. Spread it slightly to the right and the left, making sure there is still a two-inch boarder on either side. Top with ½ cup of the meat mixture and spread it over the mashed potatoes. Fold both sides of filo over the filling and brush those folded edges with butter. Roll the filo upwards to completely enclose the mixture, just as you would with a burrito. Place pie on a sheet pan lined with parchment paper. Repeat with the rest of the fillo sheets, until you run out of mashed potatoes and meat mixture. (Wrap the unused filo tightly with plastic wrap and refrigerate for another use.)
• Brush some butter over the enclosed filo pies and bake for 30-35 minutes or until golden brown. Remove from the oven and sprinkle with some sea salt and freshly ground pepper.
• Let the filo pies cool slightly, and then serve with some tzatziki sauce.