My Mother In Laws Shepherds Pie Recipes

MOM'S SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
• To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
• Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.
• Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.

MY MOTHER'S SHEPHERD'S PIE

Steps:

• For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
• For the filling: Preheat the oven to 375 degrees F.
• In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
• In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley.
• For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.

MY MOM'S SHEPHERD'S PIE

Steps:

• Mix together cream of mushroom soup, kidney beans and cooked hamburger.
• Put in bottom of glass baking dish.
• Add mashed potatoes in an even layer on top of the mixture.
• Add cheese on top of mashed potatoes.
• Bake in 450°F oven for 20 minutes or until all of the cheese is melted.

MY MOTHER-IN-LAW'S SHEPHERD'S PIE

Steps:

• First boil the potatoes for about 1 hour, then drain. Add milk and butter (if wanted) for flavor. Then using a hand mixer, blend the potatoes and butter and milk together.
• Brown the ground beef then drain. Salt and pepper for flavor (optional).
• Take the ground beef and put into a casserole dish. Add 1 and 1/2 cans of the cream of corn and spread the corn around evenly. Then add the mashed potatoes on top.
• Put in the oven at 350 degrees F for about 45 minutes. Then let it cool, and then you can serve it. It will be very hot when taking out of the oven, wait about 5 minutes before serving.

MY MOTHER'S SHEPHERD'S PIE

Steps:

• For the potatoes: Peel and cube the potatoes into a 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
• For the filling: Preheat the oven to 375˚ F. In a medium sauté pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
• In a large shallow ovenproof braising pan, heat the canola oil over medium-high heat. Add the diced onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Cook, stirring, until the lamb is cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Spoon off any excess fat. Season with salt and pepper and stir in the parsley.
• Top the lamb mixture with an even layer of the potatoes. For the topping: Drizzle the potatoes with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the potatoes are lightly browned, about 40 minutes. Garnish with additional parsley.

MY SHEPHERD'S PIE

Steps:

• Peel potatoes and cut up into large cubes.
• Put in pot of water with onion powder, salt and pepper.
• Boil until soft.
• Brown meat, onion and garlic in a pan.
• Drain.
• Add ketchup, Worcestershire sauce, brown sugar, chicken broth, garlic powder, salt, pepper and corn.
• Simmer for about 35 minutes or until thickened.
• Drain potatoes.
• While mashing with a potato masher, add half and half, butter, salt, pepper, garlic powder, chives and onion powder.(Add more of any of the above if needed).
• Spread a thin layer of mashed potatoes onto the bottom of a 13" x 9" baking pan.
• Spread meat mixture on top of potato layer.
• Spread the rest of the potatoes on top of the meat layer.
• Put small pats of butter sporadically along the top.
• Sprinkle with shredded cheddar cheese.
• Bake in preheated oven at 350F for 20 minutes or until cheese is melted and top of potatoes are slightly browned.

MAMAS SHEPHERDS PIE

Steps:

• Preheat oven to 350.
• Brown ground beef and drain.
• Drain MOST of the water out of the peas and corn then dump peas and corn into casserole dish.
• Mix in the ground beef with the corn and peas.
• Spread potatoes over the top to cover well.
• Cover top with slices of velvetta or shredded cheddar.
• Bake for approximately 15 minutes or until cheese is melted.