Best 6 Not Your Mommas Shepards Pie Recipes

NOT YOUR MOMMA'S SHEPARDS PIE

Steps:

• 1. This recipe makes 2 pies! Heat a small amount of oil in a fry pan, add onions. When onions are soft add the pork and lamb.
• 2. Brown meat. Add salt, pepper, bells poultry seasoning, and wine. Let reduce a bit and taste adjust seasonings if needed.
• 3. Mix flour and water, then add to the fry pan with the meat. Cook until thickened.
• 4. Add meat to two pie dishes, top with frozen corn and top with mashed potatoes.
• 5. Place in 350 oven for 35 mins...freeze the extra one!

NOT YOUR MAMA'S SHEPARD PIE

Steps:

• Cut approx 3 strips of bacon into lardon and fry till crispy. Remove and set aside. Brown ground beef in bacon drippings once almost completely browned add diced onion. Saute until meat is fully cooked approx 5 minute.
• Remove ground beef onion mixture with slotted spoon and place on paper towel lined plate. Set aside. Prepare frozen corn and spinach per instructions. Wring all liquid from spinach. Place spinach and corn in skillet and begin to saute approx 3 min add garlic and bacon for another 2 minute.
• Add 4 tbs of your favorite of Alfredo Sauce and 1/2 cup of chicken broth let simmer for about 5 min or so.
• In a casserole dish first place ground beef and onion mixture push mixture down to compact it. Next pour the spinach Alfredo mixture over ground beef mixture. Spoon mashed potatoes over the Spinach Alfredo Mixture in a nice even layer. Sprinkle Parmesan cheese and bake at 350 degrees for approx 45 min till golder bubbly.

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 MOTHER'S SHEPHERD'S PIE

Steps:

• For the potatoes: Peel and cube the potatoes into a 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˚ F. In a medium sauté 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 shallow ovenproof braising pan, heat the canola oil over medium-high heat. Add the diced 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. Cook, stirring, until the lamb is 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. Spoon off any excess fat. Season with salt and pepper and stir in the parsley.
• Top the lamb mixture with an even layer of the potatoes. For the topping: Drizzle the potatoes with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the potatoes are lightly browned, about 40 minutes. Garnish with additional parsley.

NOT YOUR MOM'S SHEPARDS PIE #SP5

Steps:

• Brown meat then drain.
• Prepare frozen broccoli as directed.
• Mix gravy,meat and broccoli together then spread in casserole dish.
• Mix 1 cup of the cheese with 2 cups potatoes put on top of meat mixture.
• Cover with remaining cheese and bake at 350 till heated thru @ 25-35 minutes.

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.