Easy Shepherds Pie Potato Ring Recipes

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:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
• Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.
• Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

Steps:

• Put cut potatoes into large pot with enough water to cover. Add salt to taste. Cook until fork can be inserted easily into cubes.
• While potatoes are cooking, heat extra virgin olive oil in heavy skillet. Add meat to brown. Pour off and reserve drippings. Add carrots and peas; Reduce to low heat.
• In a small sauce pan combine beef drippings with beef broth, flour, and 3 Tbsp butter. Mix thoroughly and continue stirring until slightly thickened. Pour sauce into meat and vegetable skillet. Mix together thoroughly. Cover and continue simmering on low heat, stirring occasionally.
• When potatoes are softened, drain off in collander and return potatoes to cooking pot. Allow moisture from potatoes to evaporate over very low heat for two or three minutes. Be careful to keep the potatoes from sticking to the bottom of the pot and burning. Add reserved butter (you may want to add more if you like buttery-flavored potatoes), salt, pepper, and milk to potatoes. Remove from heat and mash potatoes until smooth.
• Serve by "plopping" a few large spoonfuls of mashed potatoes in the middle of the dinner plate. Spoon meat mixture around the potatoes. Add a couple of extra pats of butter to the top -- and dig in!
• NOTE: Cooking time will need to be adjusted depending on increase, decrease or any additions of ingredients made to recipe.

Steps:

• Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
• Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
• Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
• While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
• Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
• When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
• Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
• Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
• Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
• Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
• Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
• Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
• Top the potatoes with the chives and serve warm
• Enjoy!

Steps:

• Preheat oven to 425°.
• In a big skillet, cook ground beef over medium heat until brown; drain off fat.
• Stir 1/4 cup flour and dry onion soup mix into the meat.
• Stir in cream of mushroom soup, sour cream, 3/4 cup water, and the ketchup.
• Cook until heated through, stirring occasionally; taste for seasoning and adjust.
• Meanwhile, in a medium saucepan, combine 1 1/2 cup water, butter, and salt; bring to boiling; remove from heat.
• Add dry potato flakes and milk, stirring until combined.
• Stir in eggs, 1 cup flour, and baking powder.
• Spoon meat mixture into an ungreased 3-quart rectangular baking dish; spoon potato mixture in mounds on top of meat mixture.
• Bake, uncovered, about 25 minutes or until tops of potatoes are golden.

Steps:

• Preheat Oven to 325'F.
• Use vegetable spray on casserole dish.
• Prepare instant mashed potatoes following box directions.
• Boil frozen vegetables in saucepan.
• Brown ground beef.
• Add 1/2 can of beef gravy.
• Add garlic powder.
• Stir until well blended.
• Drain vegetables.
• Add the beef mixture to casserole dish.
• Add the vegetables and spread evenly.
• Add large spoonfuls of the mashed potatoes
• over the vegetables.
• Wait a few minutes for potatoes to cool before spreading.
• Make a design with bottom of fork on the potatoes.
• Sprinkle some paprika.
• Bake for 30 minutes.
• Cool for 15 minutes before slicing.
• Add remaining warmed gravy to each serving.