Egyptian Shepherds Pie Recipes

Steps:

• Preheat oven at 400 degrees F.
• Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
• Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

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 the oven to 375 degrees F (190 degrees C).
• Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
• Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
• Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
• Remove lamb mixture from heat and stir in peas and carrots until combined.
• Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
• Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
• Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
• Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
• Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
• Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
• Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
• Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together the ground beef, breadcrumbs, allspice, nutmeg, pepper, cayenne, and 1 tsp of salt.
• Press mixture into the bottom and sides of a 9-inch pie plate up to the rim; refrigerate for about 15 minutes.
• Meanwhile, in another large bowl mash together the sweet potatoes and remaining ingredients and the remaining 1/2 tsp salt with a potato masher until mixture is smooth.
• Spoon the sweet potato mixture into the uncooked meat shell.
• Bake in a 350 degree oven for about 50 minutes or until knife inserted in center comes out clean.

Steps:

• For the potatoes: Peel and cube the potatoes into a 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
• For the filling: Preheat the oven to 375˚ F. In a medium sauté pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
• In a large shallow ovenproof braising pan, heat the canola oil over medium-high heat. Add the diced onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Cook, stirring, until the lamb is cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Spoon off any excess fat. Season with salt and pepper and stir in the parsley.
• Top the lamb mixture with an even layer of the potatoes. For the topping: Drizzle the potatoes with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the potatoes are lightly browned, about 40 minutes. Garnish with additional parsley.

Steps:

• Cut the potatoes in chunks and boil until tender; reserve half of the chunks and mash the rest with a little butter and milk.
• while the potatoes are cooking, cook ground beef and onions over medium-medium high heat.
• when the meat is cooked, drain the fat.
• add the liquid smoke, worcestershire sauce, salt, pepper and garlic powder (to taste).
• take some of the potato chunks and make a bed of them in a buttered casserole dish.
• spread the ground beef mixture over the top of the potatoes.
• Spread mashed potatoes on top of the ground beef.
• cover with cheese and sprinkle with parsley flakes; bake for 10 minutes.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes.
• While potatoes are cooking, cook ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and stir until meat is coated; set aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until slightly browned, about 5 minutes. Stir in frozen corn, water, and tomato paste. Bring to a simmer and cook for 3 minutes. Transfer corn mixture to a shallow baking dish and spread to cover the bottom. Top with seasoned meat.
• Drain potatoes. Add Emmentaler cheese, taco sauce, and butter and mash with potatoes. Add milk, salt, and pepper, mash until smooth, and spread on top of seasoned meat.
• Bake in the preheated oven until potatoes begin to brown, about 30 minutes.

Steps:

• For the beef filling, heat a tablespoon of oil in a pan. Fry the beef, onion, carrots, beef stock, thyme, tomato paste, pepper and 1/4 water with cornflour until fairly thick but not dry. Put peas in till cooked. Dish into a Pyrex container and keep cool.
• For the mash potato topping, boil potatoes until cooked. Remove skin and mash with butter, egg, mayonnaise, cream, pepper, salt and seasoning. Mash until creamy (do not blend).
• Pipe on top of cooked beef and sprinkle with cheese on top and grill for 5 to 10 minutes until top is golden brown. Serve.
• •The above recipe can serve 5 to 6 persons. For 2 you can just cut the recipe in half and for the mash potatoes, you don't have to be exact--just adjust how thick you want the potato topping to be or if you want more beef than potato.

Steps:

• In a frying pan that can go in the oven, saute the onions and the garlic until wilted, remove. Add the beef to the pan and cook it until done. Remove the fat. Return the onions and the garlic, add salt, pepper and thyme, add the gravy and stir evenly.
• Cover the whole thing with corn.
• Spread the hot mashed potatoes on top of the corn, making grooves.
• put little dashes of butter all over and sprinkle some paprika all over.
• Set in the oven about 1 hour at 300F or until the potatoes are all brown and crispy all around the rim We use an iron frying pan and it's just great.
• The longer you leave it in the oven, the better because all the flavours marry and it is just nice. You can lower the heat in order to leave it in longer.

Steps:

• In a large skillet, high heat, brown the meat and drain excess oil. Add the onion and mushrooms, letting cook till the onion softens. Add tomato and Worcester sauces, frozen vegetables, herbs, pepper, flour and beef stock; mix thoroughly and bring to a boil. Reduce heat to low and let simmer for 15 minutes.
• While meat mixture is simmering, boil the potatoes in salted water until tender. Drain and mash the potatoes, add butter, milk, grated cheese and pepper to the potatoes.
• Preheat oven to 375°F In a 3 quart rectangular baking dish, spread 1/2 potatoes on bottom of baking dish; spread out the meat mixture; top with the other 1/2 of potatoes; sprinkle paprika over top. Bake for 30-40minutes; potatoes should be lightly browned, and the pie heated thoughout.