Shepherds Casserole Recipes

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:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Steps:

• Preheat oven to 375°. In a large skillet, cook beef, mushrooms and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain., Stir in seasonings. Add tomatoes, corn and green beans; heat through, stirring occasionally. In a small bowl, mix soup and water., In a greased 13x9-in. baking dish, layer half each of the following: beef mixture, potatoes and soup mixture. Repeat layers. Sprinkle with cheese and, if desired, french-fried onions and bacon bits., Bake, covered, 1 to 1-1/4 hours or until bubbly and potatoes are tender. Let stand 10 minutes before serving.

Steps:

• In a large skillet, brown beef, onion and garlic in 2 tablespoons of oil. Add the mushrooms. Cook and stir for 3 minutes; drain. Place the tomato paste in a bowl. Gradually whisk in broth until smooth. Stir in horseradish, mustard, 1 teaspoon salt and pepper. Add to meat mixture. Pour into a greased 11x7-in. baking pan; set aside. , In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes. Drain and spoon over meat mixture. Cook potatoes in boiling salted water until tender; drain. Mash with milk, cheese and remaining salt. Beat egg whites until stiff peaks form; gently fold into potatoes. Spoon over pepper layer. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until meat layer is bubbly.

Steps:

• Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
• Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
• Transfer beef mixture into an oven-proof casserole dish.
• Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
• Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
• Sprinkle with remaining 1/4 cup of grated cheese.
• Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.

Steps:

• Preheat oven to 375°F.
• In skillet, brown the ground beef and saute with onion.
• Drain beef.
• Stir in tomato sauce, salt, pepper, and celery salt.
• Pour mixture into a 1.5 quart (8x10) dish.
• Spread mashed potatoes over the beef mixture.
• Sprinkle top with cheese.
• Bake at 375°F for 30-35 minutes.

Steps:

• Cook beef and onion until meat loses redness.
• Drain fat.
• Stir in green beans, Hunt's sauce and 1/2 cup cheese.
• Pour in shallow 10" x 6" x 2" casserole.
• Spread mashed potatoes over meat mixture.
• Sprinkle remaining cheese over top.
• Bake at 375 degrees for 20 minutes.

Steps:

• In a large skillet, brown ground beef and drain.
• Add both cans of condensed soups and green beans; season with salt and pepper. Mix together until all ingredients are combined.
• Pour ground beef mixture into large 9x13 casserole dish.
• Top ground beef mixture with mashed potatoes (homemade mashed potatoes are the best, but if you are in a hurry, instant potatoes will work fine! If you are in a BIG hurry, I have even thrown frozen tater tots on top and it works great!).
• Spread cheese on top of potatoes.
• Bake uncovered at 350 degrees for 30 minutes.