My Grans Shepherds Pie Recipes

Steps:

• Preheat the oven to 400 degrees F. Make the potatoes: Put the potatoes in a large saucepan and cover with cold salted water. Bring to a boil. Cook until the potatoes are tender, 12 to 14 minutes. Reserve 1 cup of the cooking water, then drain and place the potatoes in a stand mixer fitted with the whisk attachment.
• Combine the sour cream and egg, then add to the potatoes; season with a pinch of salt and 1/2 teaspoon pepper. Whip, adding 1/4 cup of the reserved cooking water at a time, until smooth and fluffy, 2 to 3 minutes. Taste and adjust the seasoning as needed. Fold in all but 1 tablespoon of the scallions and set aside.
• Make the filling: Melt the butter in a large cast-iron skillet over medium heat. Add the carrots, celery, onion and beef substitute and saute until tender, 4 to 6 minutes. Sprinkle the flour over the top and saute to cook off the flour flavor, about 1 minute. Whisk in the beer and stock until combined. Stir in the corn, edamame, steak sauce, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 2 to 4 minutes. Remove from the heat and season with salt and pepper.
• Fill six 4-inch cast-iron skillets (or ramekins) halfway with the filling. Divide the mashed potatoes among the pans. Place the skillets on a baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 25 minutes. Top with the remaining scallions.

Steps:

• Place the lima beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Preheat an oven to 400 degrees F (200 degrees C). Drain the soaked lima beans and cook according to package directions.
• Blend the cooked lima beans and milk together in a blender until smooth; season with salt. Set aside.
• Heat the olive oil in a large skillet over medium heat; cook the onion in the hot oil until soft, about 5 minutes. Add the chicken and cook until completely browned, 7 to 10 minutes more. Stir the zucchini, tomato, cumin, and cayenne pepper into the chicken; cook until the vegetables are slightly tender, about 7 minutes more. Spread the mixture into the bottom of an 11x7-inch baking dish; pour the lima bean mixture over the chicken and vegetables in a single, smooth layer. Top with mozzarella and Parmesan cheese.
• Bake in the preheated oven until the top is browned and crisp, about 10 minutes.

Steps:

• Dry fry the lamb with onion and bay leaf, mushrooms sand carrots for 8-10 minutes.
• Add the flour and cook, stirring, for 1 minute.
• Gradually blend in the stock and tomato puree. Cook, stirring until the mixture thickens and boils.
• Cover and simmer for 25 minutes. Remove the bay leaf and season to taste.
• Spoon into a 3 pint ovenproof serving dish.
• Cook potatoes in boiling salted water for 20 minutes. Drain well. Mash with the butter and milk.
• Pile potatoes on the mince mixture and sprinkle over the cheese.
• Bake at 400 degrees for 15-20 minutes.

Steps:

• 1. Saute onions until transparent.
• 2. Brown Hamburger meat and drain.
• 3. Line a large pie pan with refrigerated pie dough.
• 4. Prebake pie dough according to directions (otherwise it doesn't quite finish).
• 5. Mix hamburger, corn (drained), bbq sauce, and onion. (It should not be soupy, adjust the bbq sauce accordingly).
• 6. Place the mixture into the bottom of the pie shell and smooth out.
• 7. Make the potatoes according to package direction.
• *We prefer the flavored, the best mix was one pack roasted garlic and one pack 4 cheese. Be creative!
• 8. Sprinkle shredded cheese over meat mixture.
• 9. Smooth over the meat and cheese into one layer.
• 10. Bake at 350 for about 20 min until edges of pie crust are done and the potatoes are developing a nice golden color.

Steps:

• Preheat oven to 350 degrees F. Boil ground beef until done. Drain grease from meat, then put into bottom of casserole dish. Add a can of creamed corn over hamburger. Add soup over corn.
• Quarter potatoes and boil until tender. Whip together milk and butter/margarine and potatoes with hand mixer/kitchen aid wisp. Add salt and pepper to taste. Lay potatoes over first 3 ingredients. Brush melted butter or EVOO on potatoes to brown.
• Cook pie for 15-20 minutes.

Steps:

• Brown ground beef in dutch over or deep frying pan, drain.
• Add onions and peppers, sauté until tender crisp.
• Add Worcestershire, boullion, salt and pepper.
• Bring to a boil.
• Add carrots and broccoli, cover and cook until tender.
• Add drained corn.
• Put in casserole and cover with hot mashed potatoes.
• Bake at 350°F for 20 minutes or until bubbly.
• Turn oven to broil and brown mashed potatoes about 5 minutes.