Kathys Shepherds Pie Recipes

FREEZER FIX SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Melt the butter in a large skillet over medium heat. Add the onion, sage, and thyme and saute until tender, 4 to 5 minutes. Stir in the flour and cook out the raw flour flavor, an additional 3 minutes. Add the peas and carrots, chicken broth and Dijon mustard and season with salt and pepper. Bring the mixture to a simmer and allow to begin thickening, 5 to 7 minutes. Stir in the pork or chicken and transfer to prepared baking dish. Top with the mashed potatoes (if using store-bought frozen, follow the instructions included on the bag) and spread evenly over the filling. Sprinkle with Parmesan and sprinkle with more pepper.
• Bake until the potatoes are lightly golden brown and the filling is hot and bubbly, 50 to 60 minutes.

KATHY'S SHEPHERD'S PIE

Steps:

• Slice potatoes in a food processor and boil in water 10-12 minutes or until tender but not sticky. Drain and set aside. Brown ground chuck in a frying pan on medium heat. When meat is browned, add onions and saute until tender. Reduce heat to warm. In a separate frying pan, melt margarine and stir in flour over medium heat until mixture has achieved a light brown color. Whisk in beef broth and Worcestershire sauce and heat 1-2 min, then whisk in sour cream. Add sauce mixture to meat mixture along with spices, salt and pepper, mixing thoroughly. Stir in peas gently. Preheat oven to 450 degrees. Pour meat mixture into 12" iron skillet, cover with a layer of potatoes. Sprinkle with 1/2 of cheese, then top with another layer of potatoes and cheese. Top with sliced green onions. Bake for 20 minutes or until cheese topping is browned.