Personal Shepherds Pies Recipes

PERSONAL SHEPHERD'S PIES

Steps:

• Cook and stir beef and onion in a skillet over medium-high heat until beef is browned and crumbly, about 5 minutes; drain and discard grease.
• Reduce heat to low. Stir mushroom soup, corn, ketchup, and pepper into beef mixture; cook until heated through, about 2 minutes. Divide beef mixture into four 4-inch round baking pans; spread prepared mashed potatoes over beef mixture.
• Bake in the preheated oven until potatoes are lightly browned, about 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Sprinkle Cheddar cheese evenly over pies. Place pies on a baking sheet.
• Broil until cheese is melted, about 2 minutes. Allow to cool for 5 minutes before serving.

INDIVIDUAL SHEPHERD'S PIES

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 5-7 minutes, breaking up beef into crumbles. Add garlic; cook 1 minute or until tender. Drain. Stir in chili sauce and vinegar. , In a small bowl, mix mashed potatoes and cream cheese until blended. Press 1 biscuit onto bottom and up sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over tops. Sprinkle with potato chips, pressing down lightly. , Bake until golden brown, 20-25 minutes. If desired, sprinkle with paprika. Freeze option: Freeze cooled shepherd's pies in a single layer in freezer containers. To use, partially thaw in refrigerator overnight. Bake on a baking sheet in a preheated 375° oven until heated through, 15-18 minutes.

TRADITIONAL SHEPHERD'S PIE

Steps:

• Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
• Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
• Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
• Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
• Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

HOME-STYLE SHEPHERD'S PIE RECIPE

Steps:

• Melt 1 Tbsp. butter in Dutch oven or large deep skillet on medium heat. Add meat; cook 5 min. or until evenly browned on all sides, stirring frequently. Add onions, carrots and celery; cook and stir 2 min. Add gravy mix and bouillon granules; mix well. Stir in water and wine. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours or until meat is tender, stirring occasionally.
• Microwave potatoes as directed on package; place in large bowl. Add remaining butter and milk; mash until of desired consistency.
• Heat broiler. Spoon meat mixture into 1-1/2 qt. casserole sprayed with cooking spray; top with potatoes and cheese. Broil, 6 inches from heat, 2 to 4 min. or until cheese is melted.

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.