Deep Dish Shepherds Pie Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, peas and carrots, mushrooms, water, rosemary, 1/2 teaspoon garlic powder, salt and pepper; heat through. Transfer to a greased 9-in. deep-dish pie plate., In a large bowl, beat the mashed potatoes, cream cheese, sour cream and remaining garlic powder until blended. Spread over top. Sprinkle with Parmesan cheese., Bake, uncovered, at 350° for 20-25 minutes or until heated through and potatoes are lightly browned.

Steps:

• Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside. , In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender. Add the venison, broth, thyme and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender., Combine the flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 2-qt. baking dish. Spread mashed potatoes over the top. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley.

Steps:

• Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in. square or 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425° for 25 minutes or until crust is golden brown and filling is bubbly.