Criss Cross Shepherds Pie Recipes

CRISSCROSS SHEPHERD'S PIE

Steps:

• Heat oven to 375ºF.
• Cook potatoes and garlic in boiling water in large saucepan 15 min. or until potatoes are tender.
• Meanwhile, brown meat with onions in large skillet; drain. Return to skillet. Stir in corn, water and soup mix; cook 3 min. or until water is absorbed, stirring frequently. Spoon into 8 ramekins.
• Drain potatoes; return to pan. Add cheddar and cream cheese spread; mash until potatoes are smooth and mixture is well blended. Spoon over meat mixture. Make decorative crisscross or crosshatch pattern by lightly dragging fork over potato layer.
• Bake 15 to 20 min. or until heated through.

ELIZABETH'S SHEPHERDS PIE

Steps:

• Peel and dice potatoes.
• Add to pot of cold water, bringing to a boil.
• Boil 25 minutes or until soft.
• Drain potatoes, reserving 1 cup of potato water.
• Mash with butter and milk adding salt and pepper to taste.
• Set aside.
• Meanwhile, fry your ground beef, carrots and onion together until beef is browned.
• Drain grease.
• Add meat mixture back to pan.
• To your meat mixture add 2 crumbled OXO cubes, brown gravy powder, Worcestershire and 1 cup potato water.
• Mix all together and simmer 20 minutes or until carrots are soft.
• Place meat mix in large greased oven proof bowl, topping with mashed potatoes.
• Using a fork, make criss-cross lines on top of your potatoes.
• Bake 25 minutes.
• Add cheese to top and bake another 5 minutes or until cheese melts.
• Serve with HP sauce or any English brown sauce.
• Any leftovers are great fried up with a bit of butter.