Leighs Shepherds Pie Recipes

EASY SHEPHERD'S PIE RECIPE WITH LEEKS

Steps:

• Peel potatoes and cut into 4 pieces. Boil until tender. Keep hot until ready to make topping.
• In a large saute pan over medium heat, cook the ground beef until almost done
• Drain and rinse. Return meat to pan and return pan to heat
• Add the chopped leaks, mixed vegetables, garlic and ginger. Cook 5 to 10 minutes more until leeks are wilted.
• Add ketchup, Worcestershire sauce, garlic salt and pepper. Mix well and cook 2 to 3 minutes more.
• Put meat and vegetable mixture in bottom of oven save baking container. You can use a 9 x 9 inch baking dish or 4 individual serving sized ramekins filled 2/3 of the way full.
• TO MAKE TOPPING:
• Place hot, cooked potatoes into a large mixing bowl.
• Add butter, half and half, garlic salt and pepper. Beat with mixer until light and fluffy.
• Add 1 1/2 cups shredded cheese and beat until melted. Save remaining 1/2 cup of shredded cheese for topping after baking.
• Top the meat and vegetable mixture with the whipped potatoes.
• Bake in a 400 degree oven for 15 to 20 minutes or until just starting to brown.
• Top the shepherd's pie with the remaining shredded cheese and broil for 3 to 4 minutes to melt and lightly brown the top.
• Remove from oven and let cool 10 to 15 minutes before serving.

LIGHT SHEPHERD'S PIE

Steps:

• Put the potatoes in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until tender, 8 to 10 minutes. Let stand, covered, until ready to mash. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, carrot, tomatoes, 3/4 teaspoon chili powder and 1/2 teaspoon salt; cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer to a 2-quart baking dish.
• Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the turkey, beef, the remaining 3/4 teaspoon chili powder and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes. Stir in the peas and 1/4 cup water; simmer 2 minutes. Spread over the vegetables in the baking dish, then cover to keep warm.
• Preheat the broiler. Add the milk and 1/4 teaspoon salt to the potatoes and mash well; mix in the cheese. Spread over the meat and broil until browned in spots, 1 to 2 minutes.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

TRADITIONAL SHEPHERD'S PIE

Steps:

• Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
• Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
• Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
• Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
• Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.