Tuna Shepherds Pie Recipes

30 MINUTE SHEPHERD'S PIE

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.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

TUNA SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 and spray an 8x8" or 2 quart baking dish well with non-stick spray.
• Using a colander, run the peas and carrots under hot water until separated and somewhat thawed; set aside.
• In a bowl, flake the tuna well.
• Add the mushrooms (if using) and the peas& carrots and toss together.
• Add the mayonnaise and mix gently, but well; you don't want this too mayonnaisy; just enough to be able to bind the ingredients together.
• Add salt and pepper to taste (you may not need too much salt as the tuna is salty to begin with).
• Pat the tuna mixture into pan firmly and top evenly with the mashed potatoes.
• With the back of a soup spoon, make little waves over the top of the potatoes by pressing the back of the spoon into the potatoes to make an indentation and then twisting up to make a little rising swirl; by doing this you get little peaks all over the top which brown nicely as it bakes and makes a great looking topping-- if the potatoes are hard to spread, warm them up a bit.
• Sprinkle the top with paprika and bake for about 35 minutes, or until heated through, filling is bubbly around the edges, and the top is nicely golden brown.
• Slice into squares and serve.
• Note: The potatoes should be made with some butter or margarine as it makes for a better texture and helps it brown better.