Papas Shepherds Pie Recipes

CHILEAN POTATO PIE (PASTEL DE PAPAS)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
• Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
• Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
• Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

SKILLET SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

PAPA'S SHEPHERD'S PIE

Steps:

• To prepare the potatoes, scrub the potatoes with a brush under running water. You don't need to peel red or Yukon Gold potatoes, just cut into 1/2 inch dice. Place the potatoes in a large pot. Fill the pot with water, enough to cover the potatoes. Set aside.
• In a large, covered skillet, add ground beef, boullon cube, and pepper. Heat the skillet to high and brown the ground beef, breaking up the big clumps, until it's no longer pink. Add the onions, cover the skillet, and cook for another 5 minutes stirring occasionally. Drain the excess grease from the skillet.
• Add the cream of mushroom soup and 3/4 cup of milk to the skillet, return skillet to medium heat and stir to combine soup, milk, and ground beef. Heat to bubbly. Remove skillet from heat.
• Prepare a 3 quart, oven safe, casserole dish by spraying it with cooking spray.
• Cook the potatoes on high heat, stirring occasionally for 10 minutes or until they break apart easily with the edge of a spoon. Drain the potatoes.
• Add the butter and remaining 3/4 cup milk to the hot potatoes and mash or whip the potatoes using a masher or a hand mixer until they are fairly smooth.
• Assemble the casserole by pouring the ground beef mixture into the dish, spread evenly over the bottom of the casserole. Next, scatter the drained green beans evenly over the ground beef layer. Finally, spoon the mashed potatoes evenly over casserole, trying to cover the ground beef and beans completely.
• Bake in a 325 degree oven for about 45 minutes, until it's bubbly and lightly browned on top.
• Allow to cool for a few minutes, then serve. Enjoy.

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.

SHEPHERD'S PIE VI

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.