Uncle Bills Shepherds Pie Recipes

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 the oven to 375 degrees F.
• For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
• Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
• Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
• To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
• Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

Steps:

• In a medium size saucepan, add cubed potatoes, cover with water and cook until tender; about 15 minutes.
• Drain potatoes when cooked; mash and set aside.
• In the meantime, in a large frying pan, add oil and butter and heat to melt on medium heat.
• In a bowl, combine ground beef, ground lamb, onions, garlic, beaten eggs, Worcestershire sauce and mix well to incorporate.
• Add mixture to frying pan and cook until beef is browned, about 10 minutes, stirring occasionally.
• Now add carrots, petite peas, cauliflower florets, chopped zucchini, mushrooms, tomato paste, chili powder, seasoning salt, garlic salt, spaghetti seasoning and dry mustard; mix well and cook for about 5 minutes stirring often.
• Prepare a 7" x 10" or a 8" x 8" casserole dish by rubbing interior with butter or spraying with a vegetable oil.
• Preheat oven to 325°F.
• Transfer beef mixture to prepared casserole dish, level and pat down slightly with a spatula.
• Spread mashed potatoes evenly over the top.
• Bake in preheated 325°F oven for 30 minutes or until potatoes are lightly browned.
• Now sprinkle the grated cheese over the potatoes and return to oven and bake until cheese melts, about 5 minutes.
• Remove from oven and let sit for about 5 minutes to set before cutting into 2 1/2 by 2 1/2 inch squares.
• Serve with a dollop of ketchup if desired.
• Refrigerate any unused portions.
• Reheat 2 squares at a time in a microwave proof dish, on HIGH (full power) for 3 minutes or until nice and hot.

Steps:

• Coat a wide pan with olive oil and bring to a medium-high heat. Sprinkle the lamb with salt and toss with the flour.
• Add the lamb to the pan and brown well on all sides. Remove the lamb from the pan and reserve. Ditch the oil in the pan and add a splash new olive oil. Add the carrots, celery and leeks to the same pan. Season the mixture with salt and cook, stirring frequently until the vegetables are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook 2 to 3 minutes more. Add the tomato paste and cook until the tomato paste starts to brown, 2 to 3 minutes.
• Add the beer and cook until it reduces by half. Return the lamb to the pan. Add enough stock to just cover the surface of the lamb. Taste and season with salt if needed. Toss in the bay leaves and thyme bundle. Bring the stock to a boil and reduce to a simmer. Partially cover and simmer until the lamb is tender, about 1 hour. When the stock level reduces, replace with more to keep the meat submerged.
• Place the potatoes in a medium saucepan and cover by 1 inch with tap water. Season the water with salt and bring the water to a boil. Boil the potatoes until they are fork tender, about 15 minutes. Drain the water from the potatoes and pass them while they are still hot through a food mill. In a small saucepan over medium-high heat, bring the cream to a boil. Beat the cold butter and hot cream into the pureed potatoes. Taste and season with salt if needed. The potatoes should be creamy and very flavorful.
• Remove the lid from the lamb and add the peas. Simmer for 15 minutes more to allow the stock level to reduce. Taste and adjust the seasoning if needed. When done, the lamb mixture should be thick and stew-like. Remove the bay leaves and thyme bundle and discard.
• Preheat the broiler.
• Transfer the lamb to a wide, flat flameproof baking dish. Spread the mashed potatoes over the lamb mixture in an even layer. Place the baking dish under the preheated broiler. Broil until the potatoes are golden brown and crispy.

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 400 F.
• In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and 1/2 cup of chopped pecans; mix well.
• Add 6 tablespoons of butter or margarine and using a pastry blender, work the mixture until crumbs are formed.
• Prepare a 9" x 13" x 2" deep, oven-proof casserole dish by spraying the inside with a vegetable oil.
• Dust inside with 3 tablespoons of all-purpose flour, discarding any excess flour.
• Spoon crumb mixture into casserole dish and using a potato masher that has square slots, press to about 1/4" thickness.
• Using a rounded spoon, press the crumb mixture 3/4 of the way up the sides to about 1/4" thickness.
• In a preheated 400 F oven, bake for 15 minutes to set the crust.
• In the meantime, in a large bowl, combine brown sugar and flour.
• Add eggs one at a time and whisk well until smooth.
• Add corn syrup, melted butter, salt and vanilla extract and whisk well to blend.
• Add raisins and 2 cups of chopped pecans and stir well to mix.
• Layer the bottom with 1 cup of whole pecans in no particular pattern; just random.
• Spoon mixture carefully over the pecans.
• Some of the pecans may float and this is okay.
• Reduce oven heat to 375 F and bake for 35 to 40 minutes or until the filling is slightly puffed and golden brown.
• Remove from oven and cool on a wire rack.
• When cooled, refrigerate until ready to serve.
• Serve with a dollop of whipped cream or a scoop of icecream.

Steps:

• Preheat oven to 450 degrees F.
• In a mixing bowl, combine milk and flour.
• Add eggs one at a time and beat well after each addition until batter is smooth.
• Add salt and mix well.
• Heat a 12 cup muffin pan for 3 minutes in preheated 450 F oven.
• Remove pan from oven and add 1 1/2 teaspoons of olive oil to each muffin cup.
• Return muffin pan to preheated 450 F oven and heat for about 2 minutes or until oil gets hot (THIS IS VERY IMPORANT.) Remove heated pan from oven and spoon about 3 tablespoons of batter into each cup until mixture is evenly distributed in the 12 cups.
• Return to oven and bake in preheated 450 F overn for 10 minutes.
• Reduce heat to 350 F and continue to bake for another 10 minutes or until Yorkshire pudding has risen and is lightly browned.
• DO NOT OPEN OVEN DOOR AT ANYTIME DURING THE BAKING PERIOD.
• At the end of the baking time specified, you may open the oven door to take a peek at the pudding to see if it has risen and is lightly browned.
• Remove from oven and serve immediately with your favorite gravy recipe along with your roast.
• If you have any fat from your roast, you may use this in lieu of the olive oil.
• Prepare muffin pan in the same manner.
• For an easy gravy, see recipe #25365.

Steps:

• Preheat oven 400°F.
• Saute onions, add beef and brown.
• Meanwhile, boil potatoes and mash (with butter and milk to your liking); set aside.
• Mix Bisquick, milk, and eggs.
• Grease a deep dish pie pan (I actually use a deep spring form pan).
• Layer, beef and onions, then corn, then peas, then mashed potatoes, then cheese, then pour the Bisquick mix over the top. The cheese will end up rising over the Bisquick mix.
• Bake for 30-45 minutes until golden.
• *Make sure you put a baking sheet on the bottom rack, because this will bubble over.