Best 7 Garlic Potato Topped Stroganoff Shepherds Pie Recipes

EASY SHEPHERD'S PIE WITH GARLIC ROMANO POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
• Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.
• Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

GARLIC SHEPHERD'S PIE

Steps:

• Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
• While beef mixture is simmering, make potatoes as directed on pouch, using water, milk and butter. Let stand 5 minutes.
• Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
• Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.

SHEPHERD'S PIE WITH GARLIC POTATO TOPPING

Steps:

• Brown ground beef,drain fat.
• Add onions& garlic,cook until softened.
• Stir in flour,salt,pepper,thyme& savory.
• Add stock,worcestershire,bay leaf,& carrots.
• Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.
• Stir in corn.
• Add salt to taste, remove bay leaf.
• Spread in 11x7 baking dish,let cool slightly.
• For the topping: In boiling salted water,cook potatoes with garlic until tender.
• Drain well and mash,beat in milk,salt& pepper.
• Reserve 1 tbsp beaten egg,beat remainder into potatoes.
• Spread over meat mixture (easiest if you start from edges).
• Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).
• Bake at 400 for 20 minutes or until filling is bubbling.

GARLIC POTATO TOPPED STROGANOFF SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F.
• In a 12-inch skillet over medium heat, add beef, onion, Worcestershire sauce, and seasoning salt.
• Cook until beef is brown and onions are tender, stirring often; drain.
• Return to skillet and add half the bacon, and all the carrots and gravy.
• Reduce heat to medium-low. Cook 5 minutes, stirring often.
• Stir in peas and sour cream cook 2 minutes.
• Spoon into an ungreased 8 x 8-inch glass baking dish.
• Topping.
• Take leftover potatoes and garlic powder mix together.
• Border the edges of the pie with potatoes.
• Sprinkle with remaining bacon.
• Bake at 375°F for 30 to 40 minutes or until potatoes are lightly browned.

GARLIC-STROGANOFF SHEPHERD'S PIE RECIPE

Steps:

• 1 Heat oven to 375°F. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Discard drippings in skillet. 2 In same skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. 3 Stir in half of the bacon, the carrots, chili sauce and gravy. Reserve remaining bacon for topping. Reduce heat to medium-low; cook 5 minutes, stirring occasionally. Stir in peas and sour cream; cook 2 minutes. Spoon into ungreased 8-inch square (2-quart) glass baking dish. 4 Prepare mashed potatoes as directed on package using hot water, milk and butter. Spoon or pipe around edge of hot beef mixture. Sprinkle with reserved bacon. 5 Bake at 375°F. for 30 to 40 minutes or until carrots are tender. Sprinkle with chives. 6 (1'/3-cup) servings

GARLIC SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees. Rub a 3 1/2-quart baking dish with garlic, and butter generously. Add the garlic cloves to the dish. Arrange potatoes in layers in baking dish, seasoning each layer with salt and pepper, and dotting with butter. Pour cream over potatoes. Dot top with any remaining butter.
• Bake until golden and bubbling and potatoes are tender when pierced with the tip of a knife, about 1 hour and 20 minutes. Increase the oven temperature to 400 degrees and continue to bake until the top is brown, about 10 minutes more. Let stand about 15 minutes before serving.

ROASTED GARLIC SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
• Bake in preheated oven for 70 minutes.