Yummy Shepherds Pie Recipes

Steps:

• Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
• Preheat the oven to 400 degrees F.
• While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

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:

• Brown ground beef and add onion; cook until onion is transparent.
• Add soup, veggies and garlic and mix, pour into a oblong baking dish.
• Spread mashed potatoes on top and sprinkle with cheese.
• Bake at 350°F for 30 minutes.
• •Looking for a variation on this recipe? Try this: Instead of topping with mashed potatoes and cheese, top the casserole with a single layer of tater tots instead. This is also a big hit.

Steps:

• Brown the ground turkey with the celery, onion, minced garlic, salt and pepper.
• While browning the turkey, boil the potatoes until fork tender.
• Mash potatoes with the butter, milk, salt and pepper. Set aside.
• Stir the tomato soup into the turkey mixture thoroughly and add carrots.
• Fold in the peas carefully and heat through.
• Put turkey mixture in an 8x8 casserole dish.
• Sprinkle half of the cheese on top.
• Top that with the mashed potatoes.
• Bake at 375 for 25-30 minutes.
• Remove from oven and sprinkle with remaining cheese.
• Bake for another 5 minutes or until cheese is melted.
• ENJOY!

Steps:

• Preheat oven to 350°. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. , Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. , Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.

Steps:

• Fry the mince meat in oil add chopped onion. fry 5 mins add curry powder, then gravy then mango chutney and black pepper. Cook 15 minutes.
• cook potatoes till tender and mash with butter.
• put meat mixture into glass pyrex dish and top with potato.
• cook 45 mins at 190c or gas mark 5.
• serve with fresh or frozen peas.