Meatball Shepherds Pie Recipes

MEATBALL SHEPHERD'S PIE

Steps:

• In a bowl, combine ground beef. parsley, mustard, flour, egg, salt, pepper, powder and beef broth. Blend with a fork.
• In a 4-5 quart pan over high heat, bring brown onion gravy to a boil; add sherry and reduce heat to maintain a gentle simmer. Quickly shape the beef mixture into 1 inch balls and drop into gravy. When all are in, cover and simmer until meatballs are no longer pink in the center, 10-12 minutes. With a slotted spoon, transfer meatballs (some of the onions will come too) to a bowl.
• Boil gravy over high heat, stirring often, until reduced to about 2 cups, apprx 10 minutes. Season to taste with salt and pepper. Remove from heat and remove half to be used another time. Return meatballs and any accumulated juice to gravy, mix gently.
• Meanwhile, in a large bowl, with a mixer or potato masher, mash potatoes with 2 TBSP butter and the cream cheese until smooth. If desired add just enough beef broth to moisten potatoes to be able to squeeze them through a pastry bag. Add cheese, salt and pepper to taste.
• Spray a shallow 3 1/2 to 4 quart casserole with cooking spray. Spread 2/3 of the potato mixture evenly over bottom. Add meatballs and gravy. Spoon remaining potato mixture decoratively around edge of meatball mixture or spoon into a pastry bag with 1 inch star or round tip and pipe around the edge. Sprinkle with paprika.
• Bake pie in a 400°F oven until gravy is bubbling and potatoes are browned, 30-35 minutes.
• Brown Onion Gravy:.
• Peel and finely chop 2 cups onions In a 4-5 quart pan over medium high heat, stir onions in 2 TBSP butter (I used 1) until richly browned, 13-15 minutes. Add 2 tsp sugar and stir for 2 more minutes. Add 3 TBSP flour and stir until browned 1-2 minutes. Remove from heat and stir in 3 cups fat skimmed beef broth. Return to high heat and stir until boiling.

BEEF SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F.
• Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
• Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
• Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
• Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

GROUND BEEF SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degree F (175 degree C). Coat a 2 quart casserole dish with cooking spray.
• Heat oil in a large skillet over medium heat. Cook onion in oil for 5 minutes, stirring frequently. Stir in the ground beef and basil, and cook and stir for 5 more minutes. Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes. Transfer beef mixture to prepared dish.
• In a mixing bowl, mix together the mashed potatoes, egg, and water. Spread evenly over meat mixture.
• Bake in a preheated oven for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, and continue cooking for 5 minutes.

MEAT LOAF SHEPHERD'S PIE

Steps:

• Place meat loaf slices in a greased 2-1/2-qt. baking dish. Cover with gravy; top with corn. Combine potatoes, 1/2 cup cheese, sour cream and onions; spread over corn. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until the cheese is melted.

GROUND TURKEY SHEPHERD'S PIE

Steps:

• Preheat oven to 425 degrees. Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.
• Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
• Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for 1 minute. Stir in peas. Transfer to a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.

MEATLESS SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a large casserole dish.
• Heat oil in a large skillet over medium-high heat. Cook and stir carrot, onion, and garlic in the hot oil until soft and onion is clear, 5 to 7 minutes. Add burger crumbles and lentils; cook until heated through, 5 to 7 minutes. Add flour and saute, 1 to 2 minutes.
• Stir broth, Worcestershire sauce, tomato paste, and soy sauce into the skillet. Simmer until the sauce thickens, about 5 minutes. Turn off the heat and stir in peas and rosemary. Season with salt and pepper. Pour the mixture into the prepared casserole dish and top with mashed potatoes.
• Bake in the preheated oven until heated through and potatoes are golden, 20 to 30 minutes.

HEARTY MEATLESS SHEPHERD'S PIE

Steps:

• Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool for 10-15 minutes., Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender; drain. Mash potatoes with broth, salt and pepper; squeeze softened garlic into potatoes and mix well., In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in mushrooms, meat crumbles, carrots and celery; cook and stir 5 minutes. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper; cover and cook 10 minutes., Combine flour and remaining broth until smooth. Gradually stir into pan. Bring to a boil; cook and stir 1 minute or until thickened. Stir in peas., Preheat oven to 350°. Transfer vegetable mixture to an 8-in. square baking dish coated with cooking spray; cover with potato mixture. Bake, uncovered, 30-35 minutes or until heated through.