Cheesy Shepherds Pie With Ground Beef Or Lentils And Crimini Mushrooms Recipes

CHEESY SHEPHERD'S PIE WITH GROUND BEEF OR LENTILS AND CRIMINI MUSHROOMS

Steps:

• In a large saute pan over medium heat, add the olive oil and the butter. Heat until the butter is melted. Add the onions and carrots and cook for about 8 minutes, until the onions are translucent.
• Stir in the flour and cook for about a minute, stirring constantly. Add the vegetable broth and, continuing to stir constantly, cook over medium heat until the mixture comes to a boil, and reduce the heat, stirring until the mixture thickens.
• Add the peas, corn, and Worcestershire sauce. Cook for another couple of minutes then add salt and pepper to taste. Set aside.
• Cook the lentils according to package directions. Generally you'll rinse them, sort them (to make sure there aren't any little rocks or whatnot in there), and cook the 3/4 cup dried lentils with 1 1/2 cups water. Bring to a boil, then reduce to a simmer, cover, and let cook for about 15 minutes until tender. Season with salt and pepper to taste. Set aside.
• In a medium saute pan, brown the ground beef, then drain.
• In another medium saute pan, saute the mushrooms over medium heat with a little olive oil until soft, about 6 minutes. Stir in the cooked lentils.
• Add half the onion/pea/corn gravy mixture to the ground beef, and the other half to the mushrooms/lentil mixture.
• Spread each mixture into two 8 x 8 casserole dishes. Set aside.
• Fill a large saucepan with about eight cups of water. Bring to a boil, then add the potatoes. Boil the potatoes for about 15 minutes, until you can insert a fork easily into the center. Drain the potatoes then return them to the pan. Add the butter, splash half and half or milk, sour cream, and one cup of the cheddar cheese. Mash the potatoes, then add salt and pepper to taste.
• Spread half of the potatoes over the meat mixture in the casserole dish, and the other half over the vegetable mixture.
• Sprinkle 1/4 cup of the cheddar cheese over each dish, then sprinkle each dish with 2 tablespoons breadcrumbs.
• Bake both dishes at the same time at 400 degrees for about 25 minutes or until the potatoes are nice and golden brown. Serve.

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.

KITTENCAL'S CHEESY SHEPHERD'S PIE

Steps:

• Set oven to 400 degrees F.
• Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
• For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
• In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese.
• Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup.
• Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
• Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top.
• Bake for 25-30 minutes or until topping is light golden brown.
• Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt.
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• ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) -- one can cream style corn/ one tablespoon Dijon mustard -- 1/3 cup Heinz chili sauce or ketchup -- 1/2 package of dry onion soup mix -- 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.