Best 5 A1 Shepherds Pie Recipes

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.

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.

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.

A1 SHEPHERDS PIE

Steps:

• 1. In a medium pot, cook frozen pearl onions in oil and butter (or margarine) until soft and slightly carmelized.
• 2. Brown ground beef or turkey in a large frying pan until no longer pink - drain and return to pan.
• 3. Prepare mashed potatoes how you normally would (i use butter and milk, or you can use the premade kind if you want to save time) add the cheese, salt & pepper and set aside to let cheese melt
• 4. Add A1, onions, corn and gravy mix to meat mixture- stir to combine.
• 5. Transfer meat mixture into a 9x13 backing pan (a deep one works well) then cover with mashed potatoes mixture.
• 6. Bake at 350 degrees for 45 minutes to an hour (top will start to turn golden brown)

SHEPHERD'S PIE

Steps:

• Prepare mashed potatoes per package instructions.
• Add optional chives, and salt & pepper to taste; set aside.
• Brown ground beef with chopped onions; drain.
• To ground beef, add minced garlic, Worcestershire sauce, A1 sauce and ketchup.
• Mix and cook for about 10-15 minutes to allow flavors to blend.
• Add salt and pepper to taste.
• Put ground beef mixture in the bottom of a 9x13" dish.
• Spread evenly and pat down firmly.
• Layer frozen corn over ground beef, then frozen peas over the corn.
• Add a pinch of salt and pepper.
• Spread the mashed potatoes over the peas.
• Bake at 350°F for 30 minutes.
• Serve.