Shepherds Pie With Mushrooms And Wine Recipes

SHEPHERD'S PIE WITH MUSHROOM ONION GRAVY

Steps:

• Preheat oven to 375 degrees F.
• In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.
• In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.
• To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.
• In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

STEFF'S SHEPHERD PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion.
• Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top.
• Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.

HEARTY BEEF AND MUSHROOM SHEPHERDS PIE

Steps:

• Preheat oven to 400 degrees.
• Butter a 9 x 9 baking dish.
• Bring a large pot of water to boil for potatoes.
• In large skillet, brown beef and drain off excess fat.
• Add carrots, onion, garlic and mushrooms to beef.
• Saute for 5 minutes until veggies are tender.
• Sprinkle beef mixture with flour and cook until flour is no longer visible.
• Add beef stock, worcestershire, salt, pepper and nutmeg
• Continue to cook until thick and bubbly. Turn off heat and mash potatoes.
• For Potatoes
• Drain potatoes and place back into large pot.
• Add butter, sour cream, milk, salt and pepper.
• Whip with electric mixer or use a hand masher (I use a hand masher).
• Add more milk is thinner consistency is desired. A thicker mashed potato is recommended for this dish.
• Pour beef mixture into baking dish. Top with mashed potatoes.
• Bake for 30 minutes or until top is brown and sides of casserole are bubbly.
• Cool for 10 minutes before serving.

SHEPHERD'S PIE WITH MUSHROOMS AND WINE

Steps:

• Preheat oven to 350 degrees.
• Over medium-high heat, saute the beef, onion, garlic, thyme, basil, salt and pepper until the beef is no longer pink and the onions are translucent.
• Add the gravy to the beef/onion mixture and stir well. Reduce heat to low and simmer uncovered.
• In a separate saute pan over medium heat, melt the butter and add the mushrooms. Saute the mushrooms until the butter is almost absorbed.
• Add the wine and simmer uncovered for 5 minutes.
• Add the mushroom mixture (with wine) to the beef mixture and simmer uncovered for 10 minutes.
• Prepare the mashed potatoes according to directions. Add enough milk so they are spreadable.
• Spread the beef and mushroom mixture in a casserole dish and top with the mashed potatoes.
• Sprinkle the cheddar cheese over the mashed potatoes and bake uncovered until the cheese is melted.
• Serve and enjoy.
• Note: To reheat, cover with aluminum foil and place in a 350 oven for one hour. Those danged mashed potatoes take forever to heat through!

MUSHROOM SHEPHERD'S PIE

Steps:

• Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.

SHEPHERD'S PIE WITH MUSHROOM ONION GRAVY

Steps:

• Preheat oven to 375 degrees F.
• In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.
• In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.
• To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.
• In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.