Shepherds Pie With Caramelized Onions Recipes

SHEPHERD'S PIE WITH CARAMELIZED ONIONS

Steps:

• Steam potatoes in a steamer basket over boiling water until they are soft, 20 to 25 minutes.
• Meanwhile, mix ground beef in a bowl with allspice, salt and pepper to taste.
• Brown seasoned ground beef in a large skillet until it is almost cooked through, but still somewhat pink.
• Transfer to a medium-size bowl with a slotted spoon.
• Add the onions to the fat in the skillet, cover and cook, stirring frequently, until they are a deep golden to dark brown, about 10 minutes.
• The onions should get quite dark brown and caramelized. (Don't cook at too high of a heat, or they will burn).
• Add the water and stir, scraping browned bits from bottom of skillet.
• Add onions and the cooking liquid to the ground beef and stir until combined. Season to taste and set aside.
• Preheat the oven to 350°F.
• Mash the potatoes until they are completely smooth, adding the milk and cream as you mash them.
• Season to taste with salt and pepper. (The potatoes will be quite soft)
• Add corn to the meat mixture.
• Press mixture into a 9-inch glass pie plate or 8x8-inch glass baking pan.
• Spoon or pipe potatoes evenly over the mixture, making sure you completely and evenly cover the meat (don't pile in center).
• Bake until it is hot through, about 30 minutes.
• Remove from oven while you heat broiler.
• Broil about 2 inches from the heat until potatoes are golden brown on top, 3 to 4 minutes.
• Serve immediately.

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.

FRENCH ONION SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Mash potatoes and add 1/2 cup Cheddar cheese, milk, green onion, and butter. Stir until mixed well.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet with flour and pepper until browned and crumbly, 5 to 7 minutes. Stir in French onion soup and water.
• Warm frozen peas in a small, microwave-safe bowl in the microwave for 1 minute. Stir peas into the beef and soup mixture.
• Pour the meat and soup mixture into the bottom of a glass casserole dish. Spread potatoes over the top using a rubber spatula. Top with remaining Cheddar cheese and sprinkle with more pepper.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

VEGETARIAN WILD MUSHROOM & CARAMELIZED ONION SHEPHERD'S PIES RECIPE - (4.5/5)

Steps:

• To make potatoes put potatoes in pot, and cover with water. Bring to a boil, reduce heat to medium-low, and simmer 30 minutes, or until tender. Drain. Warm cream and butter in pot; add potatoes, and mash until smooth. Stir in Parmesan and chives, and season with salt and pepper, if desired. Cool. For filling heat 1 tablespoon of oil in skillet over medium heat. Add onions, and cook 20 minutes, or until golden. Preheat oven to 375°F. Coat baking sheet with cooking spray. Set portobellos gill-side up on baking sheet, and drizzle with 1 tablespoon of oil. Roast 25 minutes, or until tender. Cool, then slice thin. Toss wild mushrooms with remaining 3 Tbs. oil and garlic on separate baking sheet; season with salt and pepper, if desired. Roast 20 minutes, or until tender. Cool, chop, and toss with Asiago, herbs, and onions. Coat baking sheet and inside of 8 3-inch baking rings or 9-inch pie dish with cooking spray. Layer portobello slices on bottom of each ring. (Add any leftover portobellos to mushroom mixture.) Use half of wild mushroom mixture to create second layer. Use one-third of Potatoes to create third layer, then add remaining mushroom mixture. Top with remaining Potatoes, shaping each into dome. Sprinkle each pie with pinch of Parmesan. Bake 40 minutes, or until golden. Let cool in rings 5 minutes. Use metal spatula to transfer pies (in rings) to plates. Run paring knife around inside of rings to loosen; lift off rings