Gouda Shepherds Pie 5fix Recipes

THANKFUL SHEPHERD'S PIE

Steps:

• Place a rack on the top of the oven and preheat to 450 degrees F. Press the dough into a pie plate, prick the bottom of the crust with a fork and flute the edges. Bake the crust until golden, about 10 minutes.
• Heat the butter in a large saucepan over medium heat. Cook the onions, stirring occasionally until they are softened, about 5 minutes. Add the garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook until fragrant, about 1 minute. Stir in 1 cup of the gravy and the milk, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Stir in the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, making sure all of the ingredients are evenly coated with the gravy. Simmer until the mixture is warmed through, about 5 minutes. Pour the mixture into the pie shell. Use a spatula or wooden spoon to spread the mashed potatoes evenly over the mixture, making sure the potato layer meets the edges of the crust. Cover the potatoes with the cheese. Bake the pie until the top is golden, 25 to 30 minutes.
• To serve, cut into slices and drizzle with gravy.

BEEF-AND-ROOT-VEGETABLE SHEPHERD'S PIE

Steps:

• Stew:Preheat oven to 300 degrees with rack in lowest position. Season beef with salt and pepper; toss with flour to coat. Heat 2 tablespoons oil in a 6-quart Dutch oven over medium-high heat until shimmering. Brown beef in 3 batches, scraping and wiping out pot and adding just enough oil to coat pot between batches. Transfer beef to a plate.
• Reduce heat to medium. Add 1 tablespoon oil, the ginger, and garlic to pot; cook until beginning to soften, about 3 minutes. Return beef to pot; add broth and prunes. Wrap cinnamon, cloves, zest, and peppercorns in cheesecloth, tie with kitchen twine, and add to pot. Bring to a simmer. Cover, and cook in oven until beef is almost tender, about 2 hours.
• Meanwhile, cook onions in boiling water 2 minutes. Drain, peel, and add to stew. Cover, and cook until beef is fork-tender, about 30 minutes. Break up prunes; remove spice bundle. Let cool completely; refrigerate up to 5 days.
• Topping:Place potatoes in a saucepan, cover with 2 inches of water, and add 2 1/2 teaspoons salt. Combine carrots and parsnips in another pan; cover with 2 inches of water, and add 1 1/2 teaspoons salt. Bring vegetables to a boil, reduce heat, and simmer until fork-tender, about 20 minutes. Drain potatoes; dry out in pan on stovetop 5 minutes. Drain carrots and parsnips.
• Heat milk and butter until butter is melted. Mash vegetables together; stir in milk mixture. Season with salt and pepper. Let cool completely; refrigerate up to 5 days.
• Preheat oven to 375 degrees. Spoon stew into ovenproof heavy skillets or baking dishes. Cover with vegetable mash; sprinkle cheese on top. Bake until stew is bubbling and cheese is melted, about 50 minutes, depending on pan size.

SIMPLY EASY SHEPHERD'S PIE #5FIX

Steps:

• Preheat oven to 400 degrees.
• In sauté pan brown ground beef until cooked through and no longer pink. Drain liquid off Peas and Carrots. Stir in Peas and Carrots and Tomatoes mix well. Pour into 2 qt baking dish. In microwavable dish pour mashed potatoes and microwave until slightly warm and pliable, about 3 minutes. Carefully spoon and smear mashed potatoes over beef mixture. Sprinkle with cheese. Bake in 400 degree oven for 20 minutes until potatoes are golden brown and cheese has melted.

SHEPHERD'S PIE ROLL UPS #5FIX

Steps:

• Drain canned peas and carrots.
• In a bowl Mix Mashed Potatoes with cheese, peas and carrots.
• Spoon veggie mixture onto each thin rolling steak.
• Roll up the steaks and secure with toothpicks.
• In a non-stick frying pan brown the rolling steaks on each side approximately 1 minute per side.
• Once the rolling steaks are browned on each side pour the jar of brown gravy on top and let cook until hot and bubbly 15 minutes.

QUICK, EASY, DELICIOUS SHEPHERDS PIE #5FIX

Steps:

• Sautee oniion and carrot in a skillet with EVO until translucent, stir in ground beef to brown, salt, pepper to taste, once meat has started to brown add beef gravy, (I use the left over gravy from pot roast) but you can use any prepared gravy you like. Bring that to a simmer. While that is simmering prepare the Simply Potatoes, Tradition Mashed Potatoes. according to the package directions.
• Now preheat oven to 350; cover bottom of baking dish with ground beef mixture, spoon mashed potatoes on top and bake for 30 mins or until mashed potatoes are browned on edges. ENJOY.

MEXICAN SHEPHERD'S PIE

Steps:

• Brown and drain ground beef.
• Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope].
• Add corn.
• Meanwhile, boil potatoes until tender, then mash.
• If you like, you can add butter and milk.
• Spread about one third of the potatoes in a round 2 quart casserole dish.
• Top with the ground beef mixture, then the cheese. Finish with the remaining potatoes.
• To use right away, bake at 350 about 30 minutes.
• To freeze, cover and freeze until solid. Lift out of casserole dish and wrap in foil. Place in zipper bag, label with name and date. Use within 3 months.
• To reheat, unwrap and place in original dish, defrost completely. Bake at 375 for 40-45 minutes.

NO-FUSS SHEPHERD'S PIE

Steps:

• Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
• When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
• Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
• Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
• Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
• Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
• Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
• Leave to stand for 5 mins before serving.

SHEPHERD'S PIE #5FIX

Steps:

• Saute ground beef until fully cooked. Cook frozen mixed vegetables as directed. Mix together with butter and Worcestershire sauce. Place in pie plate (glass or foil) and top with Simply Potatoes Traditional Mashed potatoes.
• Place in oven and cook at 375F for 20 - 25 minutes until heated through and potatoes are lightly browned.
• Serve with a salad for a complete meal.

GOUDA SHEPHERD'S PIE #5FIX

Steps:

• Preheat oven to 450.
• Brown Ground chuck in a skilliet.
• Heat mixed vegetables in the microwave with 1/2 cup of water.
• Once the beef is brown, put the vegetables in the beef and simmer for 5 minutes.
• Drain the beef/vegetable mixture.
• Put back in the skillet and add spaghetti sauce and simmer for 10 minutes.
• Meanwhile,add 1 cup of the gouda cheese to the potatoes and microwave for 1 1/2 minutes.
• Pour the beef mixture into a 9x9 casserole dish.
• Put the potato mixture on top and top with remaining gouda cheese.
• Brown in the oven until the cheese is slightly golden.