Seashells Bbq Beef And Corn Shepherds Pie Recipes

BARBECUE BEEF AND CORN SHEPHERD'S PIE

Steps:

• Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm.
• Meanwhile, cook potatoes as directed on package using water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes.
• Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.

LINDA'S SHEPHERD'S PIE

Steps:

• In a lg. frying pan cook the onion until almost done.
• Add beef and stir, cooking until meat is cooked through.
• Add a sprinkling of salt, pepper, and garlic powder over the top of the mixture.
• Spoon mixture into a 9x13" baking pan.
• Top with the 1 can of whole kernel corn, spreading across the meat mixture, then add the 2 cans of cream style corn.
• Cook and mash the potatoes until smooth.
• Add the mashed potatoes over the top of the casserole.
• Dot with pats of butter all over the top.
• Put in a 350F oven, and bake for 30 minutes or until top is lightly brown.

CORNED BEEF SHEPHERD'S PIE

Steps:

• PREPARE your favorite recipe for seasoned mashed potatoes, to yield 2 1/2 to 3 cups (TIPS: Keep it basic: Butter, milk, salt and pepper); BEAT one large egg yolk then fold well into potato mixture; SET aside; PREHEAT oven to 375 F; SPRAY a 2.5 quart casserole dish (or a deep-dish 10-inch pie plate, or an 8" x 8" square baking dish) with non-stick cooking spray.
• STRAIN 1 cup leftover corned beef broth into a small mixing bowl; RESERVE approximately 2 cups corned beef, 1 cup cabbage, and 1 cup carrot (set aside); INTO strained broth, add 1/2 teaspoon spicy brown mustard, 1/4 teaspoon prepared horseradish, 1/4 teaspoon ground coriander, and salt and freshly ground white (or black) pepper to taste; VIGOROUSLY whisk 2 1/2 tablespoons cornstarch into broth to make a slurry, until dissolved and smooth.
• TRIM fat from reserved corned beef; CUT corned beef and reserved vegetables into bite-sized pieces, to yield 2 cups each; PEEL and chop one small onion; MINCE 1 1/2 tablespoons parsley.
• MELT 2 tablespoons salted real butter in a saucepan over medium-low heat; STIR in the chopped onion and one tablespoon of the parsley (reserving 1/2 tablespoon for the garnish); SAUTE until onions have softened.
• VIGOROUSLY whisk in the prepared broth slurry all at once into the saucepan mixture until consistently blended; RAISE heat to medium-high and bring to a boil while whisking until slurry is thickened; ADD meat and vegetable mixture to saucepan; FOLD ingredients together without disturbing, just until evenly blended;.
• SPREAD mixture levelly into prepared baking dish.
• TOP evenly with mashed potatoes, decorating into swirls using a flexible spatula (or use a fork if desired, to create grooved swirls); DOT with grated cold butter if desired, for a golden, buttery top crust.
• SPRINKLE remaining 1/2 tablespoon minced parsley over casserole.
• BAKE casserole for 30 minutes; SPRINKLE French-fried onions over top and bake for just 2 minutes longer (be careful not to burn French-fried onions!); ALLOW to cool and set for 5-7 minutes before cutting.
• SLICE, serve and enjoy!

SHEPHERD'S PIE QUEBEC-STYLE (PATE CHINOIS)

Steps:

• Brown ground beef.
• Place in casserole dish.
• Pour creamed corn on top.
• Top with mashed potatoes.
• Bake at 350 F for about 30 minutes.

BARBECUE BEEF AND CORN SHEPHERD'S PIE

Steps:

• 1. Cook beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat about 8 minutes, stirring occasionally, until beef is brown drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chiles. Heat to boiling reduce heat to low to keep warm.2. Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter. Stir in remaining onions and corn let stand 5 minutes.3. Spoon potatoes onto center of beef mixture sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.1 SERVING: Calories 435 (Calories from Fat 180) Fat 20g (Saturated 9g) Cholesterol 65mg: Sodium 910mg Carbohydrate 44g (Dietary Fiber 4g) Protein 20g o % Daily Value: Vitamin A 16% Vitamin C 20% Calcium 12% Iron 14% o Exchanges: 3 Starch, 2 Medium-Fat Meat, 1 Fat o Carbohydrate Choices: 3together timeCreate a collage. Cut out pictures, words and letters from old magazines to make a collage of family members' dream vacations, their favorite things or their perfect room.

SHEPHERD'S PIE

Steps:

• Brown ground beef and drain fat.
• put in a 9x13 dish.
• drain corn and add in dish with the BBQ sauce.
• mix well.
• prepare the mashed potatoes as directed on box making 12 servings.
• layer on top then add cheese
• bake in 350 degree oven until cheese is melted.

BARBECUE SHEPHERD'S PIE

Steps:

• In 10-inch nonstick skillet, cook beef and 1/4 cup of the green onions over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce and frozen vegetables. Heat to boiling; reduce heat to low to keep warm.
• Meanwhile, cook 1 potatoes as directed on pouch using water, milk and butter. Stir in remaining green onions; let stand 5 minutes.
• Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Coarsely crush chips; sprinkle around edge of skillet.

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.