My Favorite Shepherds Pie Recipes

PASTEL DE PAPAS (BEEF SHEPHERD'S PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place potatoes in a large pot; cover with water and add 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until tender, about 20 minutes. Drain and mash potatoes with a fork or potato masher. Mix in milk, butter, 1 tablespoon Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
• Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add bell pepper and cook until tender, about 3 minutes. Cook ground beef until browned, 10 to 15 minutes. Mix in smoked paprika, 1 teaspoon salt, garlic powder, and 1/2 teaspoon pepper. Simmer until fully cooked and juicy, about 20 minutes. Let it cool lightly, about 5 minutes. Stir in chopped hard-boiled eggs and olives.
• Spread half of the mashed potatoes in the prepared baking dish. Layer beef and egg mixture on top, and cover with the remaining mashed potatoes. Insert mozzarella cubes into the mashed potatoes. Sprinkle with 1 tablespoon Parmesan cheese.
• Bake in the preheated oven until golden and beef filling starts to bubble, about 45 minutes.

SHEPHERD'S PIE

Steps:

• Brown ground beef with 1/2 chopped onion& 1 clove chopped garlic.
• Season to taste with salt, pepper& worcestershire sauce.
• Spread into 9 x 13 baking dish.
• Saute remaining chopped onion, 1 clove chopped garlic in a little butter- add sliced mushrooms and cook until soft.
• Layer on top of ground beef.
• Sprinkle frozen peas onto mushrooms.
• Spread on mashed potatoes next.
• Smooth completely to edges to seal like a crust.
• Lightly sprinkle potatoes with ground nutmeg.
• Top evenly with shredded cheese.
• Bake at 350 degrees for 30 minutes or until cheese starts to golden and contents are bubbling.
• Allow to cool 5 minutes before serving.

MY MOTHER'S SHEPHERD'S PIE

Steps:

• For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
• For the filling: Preheat the oven to 375 degrees F.
• In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
• In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley.
• For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.

BEST SHEPHERD'S PIE

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.

MY HUSBANDS FAVORITE SHEPHERD'S PIE

Steps:

• Wash and peel potatoes and boil them.
• When potatoes are almost done, start the hamburger meat and season to taste. (If using onion, brown onion first before putting in the hamburger meat). Mix in green beans and cream of chicken soup. Reduce heat to a simmer until thick. While simmering on low-medium heat; drain and mash potatoes using sour cream and milk, salt and pepper to taste.
• In a casserole or corning wear dish, place the hamburger mixture in the bottom and top with mash potatoes until it is evenly covered. Generously sprinkle with cheese.
• Bake in oven at 375°F until cheese is bubbling and potatoes are hot.