Lean Shepherds Pie Recipes

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
• Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
• Bake 20 minutes or until golden brown.

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 degrees F (175 degrees C). Lightly grease a 10x15x2 inch baking dish.
• Place ground sirloin in a large skillet over medium heat and saute 1 minute. Add chopped onion and continue to cook until meat is no longer pink and onion is beginning to brown. Pour mixture into greased baking dish.
• Top meat layer with green beans and cauliflower. Sprinkle cheese over vegetables, then spread evenly with cream of mushroom soup.
• Place potatoes in a large pot. Cover them with water and bring to a boil. Boil 10 minutes, or until tender. Drain.
• To potatoes add softened cream cheese and butter or margarine. Whip until all ingredients are combined. Pour in milk and continue to whip until potatoes are smooth and fluffy. Add garlic powder, salt, and pepper to taste. Spread potatoes over soup layer. Sprinkle lightly with chives.
• Bake uncovered in preheated oven for 35 to 45 minutes, until potatoes are golden brown.

Steps:

• Pre-heat the oven to 140C or 275 degrees F.
• Place the onion, swede and carrots into the bowl of a food processor.
• Then add the cinnamon, herbs and flour and whiz everything until it is all finely chopped but stop before it turns into a purée.
• Place it all in a casserole dish, add the beef and season generously with salt and pepper.
• Next mix the tomato purée and stock together in a jug, stir this into the casserole and give it a good mix.
• Place the casserole over a gentle heat and bring it up to simmering point.
• Cover with the lid and place it in the pre-heated oven on the centre shelf to cook for 2 hours.
• About 30 minutes before the time is up, peel the potatoes, cut them into even-sized chunks and place them in a saucepan.
• Pour boiling water over, add some salt, cover and simmer for 20-25 minutes or until they are tender when pierced with a skewer.
• Drain the potatoes, cover with a clean tea cloth for 5 minutes to absorb the steam, then, start to mash the potatoes (an electric handheld whisk on slow speed is best for this), gradually adding the quark, milk and a seasoning of salt and freshly milled black pepper and continuing to whisk until the potatoes are light and fluffy.
• At this point remove the casserole from the oven and increase the temperature to 200C or 400°F.
• Cover the meat mixture evenly with the mashed potato.
• Now slice the leek lengthways into four and chop each length into 1/4 inch slices.
• Rinse and dry them, then cover the potato with chopped leek, pressing them gently into the surface.
• Finally cover the leeks with grated Cheddar and then sprinkle with the Parmesan.
• Return the dish to the oven on a high shelf for 25 minutes or until the top is golden and crusty.

Steps:

• Preheat oven to 375°F.
• In a large fry pan, brown meat until it is no longer pink.
• Add ketchup, worcestershire sauce & seasoning to cooking meat. Stir well.
• Pour meat mixture into a large rectangular pan.
• Rinse frozen corn & spread it evenly over the meat mixture.
• Spread the creamed corn next.
• Top casserole with mashed potatoes and sprinkle with paprika.
• Bake uncovered for 40 minutes. If you like the top abit crunchy, broil a few minutes before removing from the oven.