Sauerkraut Shepherds Pie Recipes

VEGETARIAN SHEPHERD'S PIE

Steps:

• Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That's what I do.)
• In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.
• Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzzzle) and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.
• Remove the herbs. Stir in the peas, spread the mashed potatoes on top (brush with butter to be extra awesome), and bake for 15 minutes at 350. I finished mine on the broil setting for a few minutes to get it nice and brown on top.
• Scoop up a hearty serving and live your best cozy life.

SHEPHERD'S PIE VI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
• Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
• Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• Bake in the preheated oven for 20 minutes, or until golden brown.

REUBEN-STYLE SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F. For the potato topper: Boil the potatoes in salted water until just tender. Drain and transfer to a large bowl. Heat the butter and EVOO in a small skillet over medium heat and toast the caraway seeds. Pour the caraway mixture over the potatoes and season with salt and pepper. Spread the potatoes on a baking sheet and squish them with the bottom of a water glass to flatten them. Roast until crisp, 25 to 30 minutes. Leave the oven on. Meanwhile, for the casserole filling: Heat the EVOO in a large Dutch oven over medium-high heat. Add the corned beef and cook until browned, and then remove to a plate. Add the ground beef and cook until browned. Add the garlic, celery, bay leaf, carrots and onions and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes. Return the corned beef to the skillet. Heat the butter in a small skillet over medium heat. Whisk in the flour and cook, whisking, until light golden. Whisk in the beer, Worcestershire, mustard and consomme; season with pepper. Pour the gravy over the corned beef mixture and stir to combine. Transfer to a casserole dish and top with the sauerkraut, cheeses and potatoes. Bake until the cheese is melted and the casserole is heated through. Meanwhile, for the Russian dressing topper: Combine the sour cream, ketchup, relish and hot sauce and season with salt and pepper. Drizzle the casserole with the dressing and garnish with watercress just before serving. Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Reheat in the oven before serving.

SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F.
• Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.
• Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.
• Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.
• Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
• Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
• Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.

SHEPHERD'S PIE WITH KIELBASA

Steps:

• Pre-heat oven to 350 degrees F. Slice up the Polish Kielbasa into about 1/2 - 1" pieces.
• Spread over bottom of kettle or cake pan. Add the Swiss Cheese slices on top of the Kielbasa.
• Drain the sauerkraut in a colander. Layer over the top of the Swiss Cheese.
• Layer the Muenster Cheese on top of the sauerkraut.
• Layer on the mashed potatoes.
• Smooth out the mashed potatoes and bake for 45 minutes or until hot the potatoes are beginning to brown. If you would like the potatoes a bit more browned, leave in for a bit longer.

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.

SAUERKRAUT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, mix milk, well drained chopped sauerkraut, brown and white sugars, eggs, vanilla, salt, cinnamon, and nutmeg.
• Pour mixture into 9 inch pie shell.
• Bake at 425 degrees F for about 30 - 35 minutes or until a knife inserted into filling about half way between edge and center, comes out clean.
• Serve topped with a tablespoon or two of whipped cream.

SHEPHERD'S PIE

Steps:

• Slice up the Polish Kielbasa into about 1/2 - 1" picecs. Spread over bottom of microwave safe casserole dish. Cover and microwave for 5 minutes.
• Drain the juice from cooking. Layer all the ingredients in the following order: polish kielbasa, sauerkraut, mashed potatoes, cheese.
• Leave uncovered and microwave for 15 minutes Let cool for 5 mins and enjoy.

SLOW-COOKED SHEPHERD'S PIE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, then shake potatoes over low heat for 1 minute to dry. Mash potatoes, gradually adding butter and enough milk to reach desired consistency. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. , Add tomato paste; cook for 2 minutes. Add the mushrooms, carrots, broth, wine, Worcestershire sauce and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until most of the liquid is evaporated. Stir in peas. Season with remaining salt and pepper., Transfer beef mixture to a greased 4-qt. slow cooker. Spread mashed potatoes over top. Cover and cook on low for 5-6 hours or until bubbly. Sprinkle with cheese. Cover and cook 10 minutes longer or until cheese is melted. Just before serving, sprinkle with parsley.