Shepherds Pie With Boxed Mashed Potatoes Recipes

EASY SHEPHERD'S PIE WITH INSTANT MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F and grease a 9x13 baking dish.
• In a large skillet, brown your ground beef and drain. Cook onions until clear.
• Add in the minced garlic and stir.
• Add in the Italian seasoning, salt, pepper, ketchup, and Worchestershire sauce. Stir well to combine.
• Stir in the flour until well coated.
• Slowly add in the beef broth and stir until thickened. Remove from heat.
• In another pot make instant mashed potatoes according to box for the 8 servings option.
• In your baking dish, spread your ground beef over the dish to cover nicely.
• Scatter the drained corn over the top of the ground beef, trying to make a nice even layer.
• Take the instant mashed potatoes and spread them out over the top of the corn.
• Bake in the oven for 45 minutes. Let cool 5 minutes before serving.

EASY INSTANT POTATO SHEPHERDS PIE

Steps:

• Preheat Oven to 325'F.
• Use vegetable spray on casserole dish.
• Prepare instant mashed potatoes following box directions.
• Boil frozen vegetables in saucepan.
• Brown ground beef.
• Add 1/2 can of beef gravy.
• Add garlic powder.
• Stir until well blended.
• Drain vegetables.
• Add the beef mixture to casserole dish.
• Add the vegetables and spread evenly.
• Add large spoonfuls of the mashed potatoes
• over the vegetables.
• Wait a few minutes for potatoes to cool before spreading.
• Make a design with bottom of fork on the potatoes.
• Sprinkle some paprika.
• Bake for 30 minutes.
• Cool for 15 minutes before slicing.
• Add remaining warmed gravy to each serving.

SHEPHERD'S PIE I

Steps:

• Heat oil in frying pan. Add chopped onions, and fry until golden brown. Add ground beef, and keep stirring until meat is browned. Add crushed tomatoes, and continue to cook until liquid from the tomatoes evaporates. Salt to taste.
• In the meantime, prepare the mashed potatoes as directed on the packet.
• Spread the meat mixture into the bottom of an oven proof dish. Cover with a layer of mashed potatoes, and top with grated cheese.
• Bake for 10 minutes at 400 degrees F (205 degrees C), or until cheese has melted and browned.

SIMPLY POTATOES® EASY SHEPHERD'S PIE

Steps:

• Heat oven to 375 degrees F. Spray 2-1/2 to 3 quart casserole baking dish with nonstick cooking spray.*
• In 12-inch skillet cook ground beef and onion until browned; drain grease. Add beans, corn, tomatoes, gravy, thyme and salt. Cook until heated through. Spoon beef mixture into casserole dish. Spread Simply Potatoes® evenly over beef mixture. Bake 30 to 35 minutes or until edges are bubbly. Remove from oven.
• Heat broiler. Broil casserole 4 to 6 inches from heat, 3 to 5 minutes, until Simply Potatoes® are lightly browned.

SHEPHERD'S PIE WITH GARLIC MASHED POTATOES

Steps:

• In large nonstick skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks.
• Add onions and garlic; cook until softened.
• Stir in flour, pepper, salt, thyme and savory.
• Add broth, water, worcestershire sauce, bay leaf and carrots.
• Cover loosely and simmer, stirring occasionally, for about 20 minutes or until quite thick and carrots are tender.
• Stir in corn.
• Add salt to taste.
• Remove bay leaf.
• Spread mixture in 11 x 7 baking dish.
• let cool slightly.
• Garlic mashed potatoes: in boiling salted water, cook potatoes with garlic until tender.
• Drain well and mash.
• Beat in milk, salt and pepper.
• Reserve 1 tbsp.
• of beaten eagg; beat remainder into potatoes.
• Spread over meat mixture; brush with reserved egg.
• Bake in 400 oven for 29 minutes or until bubbling.

SHEPHERD'S PIE TWICE-BAKED POTATOES

Steps:

• Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour., In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika. , Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika. Freeze option: Wrap unbaked stuffed potatoes and freeze in a freezer container. To use, partially thaw in refrigerator overnight. Bake as directed, adding additional time until heated through.

QUICK SHEPHERD'S PIE

Steps:

• Heat potatoes according to package directions., Meanwhile, in a large skillet, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in gravy mix. Add vegetables and water; bring to boil. Reduce heat; simmer until heated through, stirring occasionally. Transfer to a 9-in. square baking pan., Spread potatoes over top; sprinkle with pepper. Broil 4-6 in. from the heat for 10-15 minutes or until golden brown.

SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY

Steps:

• Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
• Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
• Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
• While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
• Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
• When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
• Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
• Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
• Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
• Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
• Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
• Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
• Top the potatoes with the chives and serve warm
• Enjoy!