Lindas Irish Shepherds Pie Recipes

LINDA'S SHEPHERD'S PIE

Steps:

• In a lg. frying pan cook the onion until almost done.
• Add beef and stir, cooking until meat is cooked through.
• Add a sprinkling of salt, pepper, and garlic powder over the top of the mixture.
• Spoon mixture into a 9x13" baking pan.
• Top with the 1 can of whole kernel corn, spreading across the meat mixture, then add the 2 cans of cream style corn.
• Cook and mash the potatoes until smooth.
• Add the mashed potatoes over the top of the casserole.
• Dot with pats of butter all over the top.
• Put in a 350F oven, and bake for 30 minutes or until top is lightly brown.

LINDA'S IRISH SHEPHERD'S PIE

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil and cook until tender. Drain and mash with desired amounts of milk and butter. Set aside.
• While the potatoes are cooking, crumble the ground beef into a large skillet over medium heat. Add onion and garlic; cook and stir until meat is no longer pink.
• Preheat the oven to 400 degrees F (200 degrees C). Melt the margarine in a small pan. Stir in the flour. Cook and stir over medium heat until dark brown, about 10 minutes. Let cool off the heat then gradually stir in the consomme, ketchup and browning sauce until smooth. Set over medium heat and simmer until thick.
• Stir the sauce into the ground beef and transfer to a casserole dish. Top with mashed potato, then sprinkle the cheese over the potato.
• Bake for 15 to 20 minutes in the preheated oven, until potatoes are toasted and cheese is melted.

TRADITIONAL IRISH SHEPHERD'S PIE

Steps:

• Pre-heat oven to 200C/400°F.
• Saute carrots in the olive oil until starting to get tender.
• Add in the onions and saute for a minute or two then add the meat.
• Season with black pepper and thyme.
• Cook until browned then drain fat.
• Add the butter and peas.
• Sprinkle with flour and stir through.
• Add tomato paste, wine and Worcestershire sauce.
• Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
• Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
• Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
• Bake for about 20 minutes or until the potato is nice and browned on top.
• Serve as is or with some crusty bread to mop up that yummy sauce!

LINDA'S IRISH SHEPHERD'S PIE

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil and cook until tender. Drain and mash with desired amounts of milk and butter. Set aside.
• While the potatoes are cooking, crumble the ground beef into a large skillet over medium heat. Add onion and garlic; cook and stir until meat is no longer pink.
• Preheat the oven to 400 degrees F (200 degrees C). Melt the margarine in a small pan. Stir in the flour. Cook and stir over medium heat until dark brown, about 10 minutes. Let cool off the heat then gradually stir in the consomme, ketchup and browning sauce until smooth. Set over medium heat and simmer until thick.
• Stir the sauce into the ground beef and transfer to a casserole dish. Top with mashed potato, then sprinkle the cheese over the potato.
• Bake for 15 to 20 minutes in the preheated oven, until potatoes are toasted and cheese is melted.