Chilli Beef Shepherds Pie Recipes

Steps:

• To make chilli, heat oil in a pan and fry onion for 5 mins until soft. Add spices; fry for 1 min. Stir in beef and cook for a few mins. Add tomato purée, stock and cinnamon. Give it a stir, bring to the boil, then simmer for 15-20 mins until very little liquid is left. Add beans 5 mins before the end of cooking. Check seasoning and cool.
• Heat oven to 200C/fan 180C/gas 6. Using a 7cm pastry cutter, stamp out 12 circles from the pastry. Use to line a 12-hole mini muffin tray, prick the base of the pastry with a fork, and bake for 10 mins. Remove from oven and cool on a wire tray. Repeat with remaining pastry.
• Meanwhile, cook the potato in boiling water until tender. Drain, mash with soured cream and seasoning, then stir through chives. Spoon 1-2 tsp of chilli mix into the pastry cases and top with a tsp of mash. Ruffle mash with a fork; return to the oven for 15 mins or until golden.

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:

• 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:

• Preheat oven to 375 degrees F.
• Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
• Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
• Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
• Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

Steps:

• Make the chili: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 6 minutes. Add the ground beef and McCormick® Original Chili Seasoning, and stir with a wooden spoon to break up the ground beef into small pieces. Add the diced tomatoes and cook for 5 minutes, or until the beef is fully cooked through. Stir in the tomato sauce and salt, and cook for another 2 minutes, until thickened slightly. Add the canned kidney beans and mix until combined.
• Pour the ground beef mixture into a 9x13-inch baking dish, spreading evenly. Sprinkle the cheddar cheese on top.
• Make the mashed potatoes: Peel and quarter the potatoes. Place in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 20-30 minutes. Drain the potatoes and transfer to a large bowl.
• Add sour cream and melted butter to the bowl with the potatoes. Using an electric hand mixer on medium-low speed, whip the potatoes until smooth. Add the half-and-half, McCormick® Garlic Powder, white pepper, and salt, and mix on low speed until combined.
• Spread the mashed potatoes evenly over the chili.
• Turn the broiler on high. Broil the shepherd's pie for 10 minutes, or until the top is light golden brown. Serve warm.
• Enjoy!

Steps:

• Preheat oven to 350 degree F (175 degree C). Coat a 2 quart casserole dish with cooking spray.
• Heat oil in a large skillet over medium heat. Cook onion in oil for 5 minutes, stirring frequently. Stir in the ground beef and basil, and cook and stir for 5 more minutes. Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes. Transfer beef mixture to prepared dish.
• In a mixing bowl, mix together the mashed potatoes, egg, and water. Spread evenly over meat mixture.
• Bake in a preheated oven for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, and continue cooking for 5 minutes.

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:

• Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
• Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
• Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
• Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.