Chili Cheese Shepherds Pie Recipes

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.

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef, salt and pepper until beef is no longer pink. Drain beef; remove from skillet., In same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Add beef, mixed vegetables, kidney beans, tomatoes, beef stock and chili seasoning; bring to a boil. Cook and stir until thickened, about 5 minutes. Transfer to a greased 13x9-in. baking dish. Heat mashed potatoes according to microwave package directions; spread over top of beef mixture., Sprinkle with cheese; bake until bubbly and cheese is melted, 15-20 minutes. Cool for 5 minutes; sprinkle with green onions and Parmesan cheese.

Steps:

• 1. Brown ground beef or turkey with the onion over medium-high heat until no longer pink. Add all but 1 teaspoon of the chili seasoning and mix well. Set remaining seasoning mix aside. Stir in the tomatoes, beans and corn. Cook and stir for 2 minutes, until heated through. Reduce heat to low and simmer while making potatoes. For potatoes: Bring water, salt and butter to a boil in a medium saucepan. Remove from heat and stir in milk and potato flakes. Stir in 1/2 cup of the shredded cheese. Place chili mixture into greased 2 quart casserole. Carefully spread mashed potatoes on top of chili. Top with remaining 1/2 cup cheese and reserved chili seasoning. Bake in 350 degree oven for 30 minutes.
• 2. *This is the 4 serving size amount of potatoes, which is how I wrote the recipe for the contest. I actually prefer it with more potatoes(the 6 serving amount). Just adjust the other potato ingredients according to the instructions on the box of potato flakes. Also, instant potatoes is something I rarely actually have on hand, so when I make this for us, I usually use real mashed potatoes.

Steps:

• Heat the oil in a large frying pan, then soften the onion with 1 tsp cumin for a few mins. Push the onion to the edge of the pan, add the beef, then brown well, breaking up the lumps as you go. Add the garlic, kidney beans, chopped tomatoes and half a can of water, season and cover, then simmer for 20 mins.
• Meanwhile, cook the parsnips in boiling salted water until tender, drain well, then mash with some freshly milled black pepper and a little salt. Heat the grill to high. Tip the chilli mince into a large ovenproof dish, spoon over the mash, scatter with the remaining cumin seeds, then grill for 5 mins until golden.

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.

Steps:

• PREP/PREPARE
• I am using a ramekin that is 4.25 by 2 inches (10.8 by 5cm). You could, of course use any vessel you have handy.
• This recipe is designed to feed one hungry person; however, you could double or triple the ingredients, put it into a baking dish and feed several.
• Can I freeze this? This recipe can be assembled and frozen. When needed just defrost for an hour on the countertop and follow the baking directions as written.
• Gather your ingredients (mise en place).
• Set a rack in the middle position and preheat the oven to 400f (205c).
• Add the chili to the ovenproof vessel.
• Add the cheese.
• Add the taters on top.
• Place into the preheated oven, and cook until heated through, and the taters begin to brown, about 28 - 32 minutes. Then allow to rest for 6 - 10 minutes before serving.
• PLATE/PRESENT
• Serve while nice and hot. Enjoy.
• Keep the faith, and keep cooking.