Working Moms Shepherds Pie Recipes

SHEPHERD'S PIE

Steps:

• Preheat the oven to 350°F
• In a frying pan, brown the ground beef.
• Add the onion soup mix and water to the beef, and stir until blended.
• Add to the bottom of round oven safe dish.
• Top with both cans of corn.
• With a large spoon, top the corn with the mashed potatoes making sure to spread evenly.
• Spread the butter on top of the potatoes and sprinkle with paprika.
• Cover and place on a baking sheet.
• Cook for 30 minutes, then remove cover and broil until the top is golden brown.

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.

MY MOM'S SHEPHERD'S PIE

Steps:

• Mix together cream of mushroom soup, kidney beans and cooked hamburger.
• Put in bottom of glass baking dish.
• Add mashed potatoes in an even layer on top of the mixture.
• Add cheese on top of mashed potatoes.
• Bake in 450°F oven for 20 minutes or until all of the cheese is melted.

WORKING MOM'S SHEPHERDS PIE

Steps:

• 1. Preheat oven to 350 degrees. Brown ground beef in sauce pan and drain. Make mashed potatoes on the side. You can use either instant potatoes or homemade mash potatoes, giving your time constraints. Make sure to use butter or butter substitute in the potatoes for best flavor.
• 2. Open both cans of condensed Campbells Alphabet Vegetable soup. Add both cans to meat and mix well. DO NOT DILUTE. Take a 13x9 baking dish and lay meat mixture in the bottom of it.
• 3. Next, take mashed potatoes and ice the top of the meat mixture. Once meat is covered sprinkle cheddar cheese on top of potatoes. Put dish on oven for 20-25 minutes until cheese is melted. YOU WILL DEFINITELY BE A BIG HIT!

MOM'S SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
• To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
• Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.
• Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.