Velveeta Shepherds Pie Casserole Recipe 435 Recipes

BEST CLASSIC SHEPHERD'S PIE RECIPE

Steps:

• Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
• Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
• Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
• Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
• Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
• Set the meat mixture aside. Preheat oven to 400 degrees F.
• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
• Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
• Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
• Add the parmesan cheese to the potatoes. Stir until well combined.
• Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
• If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

VELVEETA SHEPHERD'S PIE CASSEROLE RECIPE - (4.3/5)

Steps:

• HEAT oven to 425ºF. BROWN meat in large skillet; drain. Return meat to skillet; stir in water. Add Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Reduce heat to medium-low; simmer 5 min., stirring frequently. Stir in corn. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce. MICROWAVE Mashed Potatoes, milk and butter in microwaveable bowl on HIGH 3 min.; stir. Spoon over cheese sauce. BAKE 18 to 20 min. or until filling is heated through and topping is golden brown. Kraft Kitchens Tips Serving Suggestion Serve with a mixed green salad and your favorite fresh fruit to round out the meal. Substitute Prepare using ground turkey breast, or 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces.

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.

SHEPHERD'S PIE CASSEROLE

Steps:

• In a large skillet, brown beef, onion and garlic in 2 tablespoons of oil. Add the mushrooms. Cook and stir for 3 minutes; drain. Place the tomato paste in a bowl. Gradually whisk in broth until smooth. Stir in horseradish, mustard, 1 teaspoon salt and pepper. Add to meat mixture. Pour into a greased 11x7-in. baking pan; set aside. , In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes. Drain and spoon over meat mixture. Cook potatoes in boiling salted water until tender; drain. Mash with milk, cheese and remaining salt. Beat egg whites until stiff peaks form; gently fold into potatoes. Spoon over pepper layer. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until meat layer is bubbly.