Vs Kicked Up Shepherds Pie Recipes

LIGHTENED-UP SHEPHERD'S PIE

Steps:

• Put the potatoes in a large saucepan and add enough cold water to cover by 2 inches. Bring to a boil, cover and reduce the heat to maintain a steady simmer. Cook until a knife just pierces through the potatoes, about 7 minutes. Add the cauliflower, bring to a boil and simmer until a knife easily slides through the vegetables, about 20 minutes. Reserve 1 cup of the cooking water before draining.
• Return the potatoes and cauliflower to the saucepan. Add the scallions and mash with a potato masher. Add 1/ 4 cup of the broth and continue mashing until almost smooth. If the mixture is dry and falling apart, add a few spoonfuls of the cooking water and continue mashing. The mixture should be thick and hold together. Season with salt and pepper.
• Meanwhile, preheat the oven to 425 degrees F. Heat a large skillet over medium-high heat until hot. Add the beef and spread out in a single layer. Sprinkle with salt and pepper. Cook, stirring and breaking into small bits, until browned, about 3 minutes. Transfer to a dish with a slotted spoon.
• Add the oil to the same skillet and reduce the heat to medium. Add the carrots, garlic, celery, onions and some salt and pepper. Cook, stirring occasionally, until the vegetables are browned and tender, about 10 minutes. Add the flour and tomato paste and cook, stirring, for 1 minute. Stir in the Worcestershire sauce and remaining 1 cup broth. Bring to a boil, and then stir in the peas and the beef and its accumulated juices. Remove from the heat.
• In a 3-quart ceramic flameproof baking dish, spread the beef mixture in an even layer. Spoon the potato mixture evenly on top. Bake until the beef mixture is bubbling, about 20 minutes. Turn the oven to broil and broil until the top is golden brown, about 5 minutes more. Let rest 5 minutes before serving.

SHEPHERD'S PIE MEXICANA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside.
• Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and taco seasoning. Add peas and corn and stir until blended.
• Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes.
• Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.

V'S KICKED-UP SHEPHERD'S PIE

Steps:

• Preheat oven to 350°F.
• Cook potatoes in water just like you would for mashed potatoes. (I chop the potatoes small so they cook faster).
• Once potatoes are cooked: cream with a hand mixer, adding 3 Tbl butter (or margarine) add cream, 2/3 cup shredded cheddar cheese and white pepper and salt. Whip until creamy, cover to keep warm while preparing the rest of the pie.
• In large skillet, add onions, garlic and 3 tbsp butter and saute until translucent and fragrant. Add ground beef and brown until no longer pink, making small crumbles. (Drain off half of the drippings).
• Add flour and onion soup mix. (this makes a roux) Mix well and simmer. Add beef broth, ketchup, Worcestershire sauce, Italian seasoning and cayenne pepper and combine thoroughly (will thicken) .
• Add Peas and corn and continue to simmer for about 4 minutes.
• Pour meat and vegetable mixture into casserole dish, 9x 13 casserole or large pie pan, top with mashed potato mixture and carefully spread to cover to edges, sprinkle remaining cheddar cheese. Place on baking sheet (just in case it spills over) in oven. Cook for 25 minutes or until golden brown.
• Let sit for 5 minutes and serve!
• Take in the great raves and Enjoy!
• Don't forget to leave your review ;) I would love to hear how your family enjoyed this dish!