Divine Filo Shepherds Pies Recipes

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.

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.

SHEPHERDS PIE

Steps:

• Firstly, heat the olive oil in a pan over medium heat, and add the onion, garlic and carrot and cook until soft. Add the lamb and beef cube, then cook until the meat is brown and has a crumbly texture. Stir in the tomatoes, tomato puree, and the corn flour. Simmer, stirring occasionally, for about 15 minutes, or until thickened.
• Meanwhile, peel and chop potatoes. Add the potatoes to a large pot and cover with water. Bring to a boil over medium heat, and cook until soft. Drain the potatoes and add them back to the pan. Mash with a potato masher, stir in the butter and season with salt and pepper, to taste.
• Heat broiler to low.
• Put the filling into a deep flameproof baking dish, then top with the mashed potatoes and put under a warm broiler until the top is brown and crisp.

MINIATURE SHEPHERD'S PIES

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in flour, thyme, salt, nutmeg and pepper until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside., Unfold puff pastry. Using a floured 2-1/4-in. round cutter, cut 12 circles from each sheet (save scraps for another use). Press circles onto the bottoms and up the sides of ungreased miniature muffin cups., Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm.

SHEPHERDS PIE WITH PUFF PASTRY CRUST

Steps:

• Thaw the puff pastry for about 40 minutes, once thawed, do not roll it out!
• Spray a 9x9 inch casserole dish with oil and set aside.
• Cook the meatballs for 2 minutes in the microwave. Once they are cool cut them in half.
• Now cook the potatoes and carrots -- and while they are cooking saute the vegetables --.
• Put the cut up potatoes and carrots in a medium saucepan. Cover with water and add the tamari sauce. Bring to a boil and simmer on medium for about 15- 20 minutes or until they are just soft. When they are done drain off the tamari water and add the 1/4 cup vegan margarine and using a hand blender or potato masher combine all together until the potato/carrot mixture is mashed.
• Preheat your oven to 350'F.
• I use coconut oil to saute the vegetables in because it doesn't go rancid when heated on high temperatures. Add all the cut up vegetables to the saute Pan.
• Once the vegetables are just tender (about 15-20 minutes) add the Spike seasoning, garlic powder and pepper to the cooking vegetables. Taste to see if your seasonings are to your liking. Add the meatballs, broth and mushroom soup. Give it a good stir and cook for an additional 2 minutes.
• When done, scoop the vegetables out of the saute pan with a slotted spoon into the oiled casserole dish. There should be some gravy left in the saute pan. Add the bread crumbs to this. If it's too thick add more broth. This mixture should be like gravy.
• Then put the gravy over the vegetables in the casserole dish and spread it all over the vegetables.
• Then put the mashed potato/carrot mixture over the gravy covered vegetables and spread it over all the vegetables. I used an off set spatula for this and it worked great.
• Then place your thawed puff pastry over top and tuck the sides down into the casserole dish. Beat the egg and brush it over the puff pastry.
• Cut steam holes in the top of the puff pastry. Bake for 40 minutes or until the puff pastry is golden brown and the vegetables are bubbling hot.
• Serve with a little ketchup, it does add.
• Bon Appetit!