Mushroom Shepherds Pie Recipes

STEFF'S SHEPHERD PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion.
• Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top.
• Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.

HEARTY BEEF AND MUSHROOM SHEPHERDS PIE

Steps:

• Preheat oven to 400 degrees.
• Butter a 9 x 9 baking dish.
• Bring a large pot of water to boil for potatoes.
• In large skillet, brown beef and drain off excess fat.
• Add carrots, onion, garlic and mushrooms to beef.
• Saute for 5 minutes until veggies are tender.
• Sprinkle beef mixture with flour and cook until flour is no longer visible.
• Add beef stock, worcestershire, salt, pepper and nutmeg
• Continue to cook until thick and bubbly. Turn off heat and mash potatoes.
• For Potatoes
• Drain potatoes and place back into large pot.
• Add butter, sour cream, milk, salt and pepper.
• Whip with electric mixer or use a hand masher (I use a hand masher).
• Add more milk is thinner consistency is desired. A thicker mashed potato is recommended for this dish.
• Pour beef mixture into baking dish. Top with mashed potatoes.
• Bake for 30 minutes or until top is brown and sides of casserole are bubbly.
• Cool for 10 minutes before serving.

SHEPHERD'S PIE WITH MUSHROOM ONION GRAVY

Steps:

• Preheat oven to 375 degrees F.
• In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.
• In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.
• To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.
• In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

MUSHROOM SHEPHERD'S PIE

Steps:

• Put the potatoes in a large pot, cover them with water, and bring to a boil. Boil until the potatoes are soft, about 15 mintues. Drain them through a colander, add them back into the pan, and mash well.
• Make the brown butter while the potatoes are boiling. Melt the butter (or ghee) over medium heat. Keep it on the heat until it is fragrant and many brown specks appear. Remove from the heat and stir in the thyme and garlic. Pour the brown butter over the mashed potatoes and stir through. Salt the potatoes well.
• While the potatoes are cooking , begin the shepherd's pie. Preheat your oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Add the onion and cook for 5 minutes. Add the mushrooms and cook until they have released their liquid and are starting to brown, about 10 minutes. Add the ground meat (or veggie meat) and carrots and cook until the meat is no longer pink. Add the garlic, tomato paste, and Worcestershire sauce and cook for 2-3 minutes. Season to taste with sea salt and pepper.
• Transfer the mushroom shepherd's pie to an ovenproof baking dish. Top with the brown butter mashed potatoes and spread them evenly over the top. Bake in the oven for 30 minutes, or until it is hot and starting to bubble at the sides.
• Remove from the oven and dig in!

VEGETARIAN SHEPHERD'S PIE WITH MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 9x13-inch baking dish.
• Heat a large pot of water over medium-high heat and bring to a boil. Drop potatoes and 1 teaspoon of salt into the water. Boil until the potatoes are very tender, about 20 minutes. Drain potatoes, reserving 2 cups of the cooking water (potato stock).
• Mash potatoes in a bowl with milk and 3 tablespoons butter. If potatoes are too dry, add some of the potato stock gradually until mashed potatoes are light and fluffy. Season with salt and pepper and set aside.
• Place 2 skillets on the stove. Add 1/4 cup potato stock, 1 tablespoon butter, and 1/2 of the garlic to each skillet and heat over medium heat until butter is melted. Place 1/2 of the mushrooms in each skillet and cook, stirring occasionally, until mushrooms are soft, about 10 minutes, adding more potato stock if mushrooms become too dry. Remove from the heat and transfer mushrooms and any cooking liquid to the prepared baking dish.
• Melt remaining 2 tablespoons butter in one of the skillets over medium heat. Add onions and peas; cook until onions are soft and translucent, about 5 minutes. Layer onion and peas on top of the mushrooms. Spread mashed potatoes on top.
• Bake in the preheated oven until the top is lightly browned, about 15 minutes.

MUSHROOM SHEPHERD'S PIE

Steps:

• Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.

CREAM SOUP SHEPHERD'S PIE

Steps:

• Preheat the oven broiler. Brown the ground beef and onion in a cast iron or other oven-proof skillet over medium-high heat. Drain off any excess grease. Stir the soup (or gravy) into the skillet. Mix well. Add any desired vegetables. Season to taste with salt and pepper. Remove the pan from the heat and spread the mashed potatoes over the top. Dot the top of the potatoes with the butter. Place the pan under the broiler and broil until browned. Serve hot.

MUSHROOM SHEPHERD'S PIE

Steps:

• Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside.
• In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half.
• In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish.
• Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper.
• Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F. Lightly grease a 2-quart rectangular baking dish; set aside. In a large skillet cook ground beef until browned, breaking up with a wooden spoon while cooking; drain off fat. Stir in mixed vegetables, tomato bisque soup, broth, Worcestershire sauce, dried minced onion, thyme, and pepper. Bring to boiling over medium heat, stirring occasionally. Transfer to prepared baking dish.
• Place potatoes in a large bowl; stir until nearly smooth. Spoon potatoes into mounds on top of meat mixture.