Halloween Shepherds Pie Recipes

HALLOWEEN SHEPHERD'S PIE

Steps:

• You should prepare the meat filling and mashed potatoes simultaneously so they are ready at the same time.
• **Meat filling**.
• Preheat the oven to 375 and lightly grease a 3-quart casserole dish.
• Brown the beef in a large skillet over medium-high heat. Drain. Add frozen vegetables to skillet and heat over medium while making the gravy.
• Melt the butter in a small saucepan. Whisk the flour into butter, cook over medium heat for 2 minutes. Add stock, ketchup, Worcestershire and cook for 5 minutes to thicken. Season with salt and pepper. Pour over meat and veggies and stir to combine.
• Spoon meat into casserole dish.
• **Mashed Potatoes**.
• Peel and quarter potatoes and put into large saucepan. Cover with water and boil for 20 minutes.
• Drain potatoes. Mash the potatoes with masher or electric mixer and beat until smooth. Add the milk and butter. Stir in the cheese if desired and season the potatoes to taste with salt and pepper.
• Using 1/2 the mashed potatoes, spread a thin layer over the entire casserole. Spoon the remaining mashed potatoes into large ziploc bag and cut opening about 1/2" wide off one bottom corner. Squeeze conical ghosts about 3" tall onto the prepared casserole dish of shepherd's pie, pushing down the bag to make a thicker base and then tapering upward to a narrow head. Add a couple of seeds on the heads for eyes.
• Bake pie and potatoes for 20-25 minutes until the sauce is bubbling serve immediately.

SPOOKY SHEPHERD'S PIE

Steps:

• Preheat oven to 350°. In a Dutch oven, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain., Set aside 16 carrot pieces for eyes; add remaining frozen peas and carrots to pan. Stir in gravy, corn and onion. Spoon into two greased 2-qt. baking dishes or eight greased ovenproof 2-cup baking dishes., Place mashed potatoes in a large resealable plastic bag; cut a 2-in. hole in corner of bag. Pipe ghost-shaped potatoes onto beef mixture; add carrot pieces for eyes. Bake, uncovered, 30-35 minutes or until heated through.

SHEPHERD'S PIE (GORDON RAMSAY)

Steps:

• In a large frying pan, heat the oil until hot, add half the mince (ground lamb), season with pepper and fry until well browned. With a slotted spoon, remove the meat from the pan and place in a metal colander to allow the excess fat to drain. Repeat with the second batch of mince and place in the colander.
• Add the onion to the pan with the thyme and garlic and a knob of butter,and cook until soft and translucent. Add the meat and tomato purée, then sprinkle over the flour. Cook stirring constantly for 2-3 minutes to cook the flour.
• Add the red wine and Worcestershire sauce and cook until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil, then simmer for 30-40 minutes. The mixture should be thick and glossy. Allow to cool, then check the seasoning.
• Mash the potato until creamy and smooth or pass through a Mouli or potato-ricer. Put into a medium-sized mixing bowl. Place the milk and butter into a small pan and heat until the butter is melted and the milk is about to boil. Pour over the potatoes and beat well, adding the egg yolks and seasoning with salt and white pepper.
• Put the mince into a large baking dish, then top with the creamed potato. Use a fork to rough up the top.
• Place in a preheated oven at 400°F for 30 minutes or until bubbling and golden brown in color.

SPOOKY SHEPHERD'S PIE

Steps:

• Heat oven to 375*F. Spray a 12 inch skillet with cooking spray and brown the ground beef and onions over medium high heat for 5 to 7 minutes, stirring occasionally. Drain, if necessary.
• Set aside 12 peas from the mixed vegetables for garnish. Add the remaining frozen vegetables, tomatoes, and gravy to the ground beef. Heat to boiling. Reduce the heat to medium low, cover and simmer for 8 to 10 minutes or until the vegetables are crisp tender, stirring occasionally.
• Spoon the ground beef mixture into an ungreased 8 inch square baking dish.
• Mix together the mashed potatoes, Parmesan cheese and egg. Spoon onto the hot beef mixture in upright mounds to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
• Bake for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

GHOSTLY SHEPHERD'S PIE

Steps:

• Heat oven to 375 degrees.
• Spray 12-inch skillet with cooking spray.
• Cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Set 12 peas (from frozen vegetables) aside for garnish.
• Add remaining frozen vegetables, tomatoes and gravy to beef mixture.
• Heat to boiling; reduce heat to medium-low.
• Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
• Meanwhile, in medium saucepan, heat water, butter and garlic powder to boiling.
• Remove from heat; add milk. Stir in potato flakes and cheese.
• Add egg; blend well.
• Spoon beef mixture into ungreased 8-inch square or oval glass baking dish.
• With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts.
• Place 2 reserved peas on each mound to resemble eyes.
• Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.