Best Asparagus Shepherds Pie Recipes

SHEPHERDS PIE WITH PUFF PASTRY CRUST

Steps:

• Thaw the puff pastry for about 40 minutes, once thawed, do not roll it out!
• Spray a 9x9 inch casserole dish with oil and set aside.
• Cook the meatballs for 2 minutes in the microwave. Once they are cool cut them in half.
• Now cook the potatoes and carrots -- and while they are cooking saute the vegetables --.
• Put the cut up potatoes and carrots in a medium saucepan. Cover with water and add the tamari sauce. Bring to a boil and simmer on medium for about 15- 20 minutes or until they are just soft. When they are done drain off the tamari water and add the 1/4 cup vegan margarine and using a hand blender or potato masher combine all together until the potato/carrot mixture is mashed.
• Preheat your oven to 350'F.
• I use coconut oil to saute the vegetables in because it doesn't go rancid when heated on high temperatures. Add all the cut up vegetables to the saute Pan.
• Once the vegetables are just tender (about 15-20 minutes) add the Spike seasoning, garlic powder and pepper to the cooking vegetables. Taste to see if your seasonings are to your liking. Add the meatballs, broth and mushroom soup. Give it a good stir and cook for an additional 2 minutes.
• When done, scoop the vegetables out of the saute pan with a slotted spoon into the oiled casserole dish. There should be some gravy left in the saute pan. Add the bread crumbs to this. If it's too thick add more broth. This mixture should be like gravy.
• Then put the gravy over the vegetables in the casserole dish and spread it all over the vegetables.
• Then put the mashed potato/carrot mixture over the gravy covered vegetables and spread it over all the vegetables. I used an off set spatula for this and it worked great.
• Then place your thawed puff pastry over top and tuck the sides down into the casserole dish. Beat the egg and brush it over the puff pastry.
• Cut steam holes in the top of the puff pastry. Bake for 40 minutes or until the puff pastry is golden brown and the vegetables are bubbling hot.
• Serve with a little ketchup, it does add.
• Bon Appetit!

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.

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.

HEALTHY SHEPHERD'S PIE

Steps:

• Preheat the oven to 350°F Coat a baking sheet and an 8" x 8" baking dish with cooking spray.
• Slice the acorn squash in half lengthwise, and use a spoon to scrape out the seeds from its center. Lay the 2 halves face down on the prepared baking sheet and bake for 35 minutes, or until the squash is very tender. Remove from the oven and let rest for 10 to 15 minutes.
• Place a large nonstick skillet over medium-high heat and add the asparagus and 1/4 cup of water. Cover and let the asparagus steam for 5 minutes, or until the asparagus is bright green. Use a slotted spoon to transfer the asparagus to a small bowl. Drain the pan and wipe it clean.
• Brown the beef over medium heat in the same skillet you used for the asparagus, breaking it up with the back of a wooden spoon as it cooks.
• Remove the beef from the heat and drain any fat that has accumulated in the bottom of the pan. Add the corn and stir to combine. Season to taste with salt and pepper.
• When the squash is cool enough to handle, scoop out the flesh with a spoon, and mash it with the back of a fork until it's smooth. Stir in the onion powder and season to taste with salt and pepper.
• To assemble, spread half of the squash over the bottom of the casserole dish, followed by the ground beef mixture and then the asparagus. Top with the remaining squash.
• Bake uncovered for 20 minutes, or until warmed through.

THE BEST SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
• Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
• Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
• To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
• Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

ASPARAGUS SHEPHERD'S PIE RECIPE - (4.4/5)

Steps:

• Add potatoes to a saucepan; cover with water. Cook over medium heat until tender, about 15 minutes. Drain and set aside; cover to keep warm. Brown beef in a skillet over medium heat; drain. Add onion and garlic; cook until tender. Stir in soup and pepper. Pour mixture into a greased 2-quart casserole dish. Cook asparagus in a small amount of water over medium heat until crisp-tender, about 3 to 4 minutes. Drain and arrange over beef mixture. Mash potatoes with milk, butter, sage and salt. Spread potatoes over asparagus. Sprinkle with cheese and paprika. Bake, uncovered, at 350 degrees for 20 minutes. Makes 4 to 6 servings.

SKILLET SHEPHERD'S PIE

Steps:

• Move oven rack to the upper-middle position and heat the broiler.
• Place the frozen hash browns in a large microwavable bowl and separate the shreds. (I pound them lightly with the back of a wooden spoon and they fall apart.) Toss them with 2 tbsp of the melted butter, 1 tsp salt and 1/4 tsp pepper. Microwave the potatoes, covered, until tender - 7 - 10 minutes on high.
• Cook ground meat and onion in a large oven safe skillet until it is cooked, about 5 minutes. Drain fat off.
• Stir thyme and flour into beef/onion mixture and cook about 1 minute. Add broth and Worcestershire sauce and cook about 6 - 8 minutes until thickened.
• Add peas and carrots to beef mixture and simmer until heated, about a minute, and season with salt and pepper.
• Scatter the cooked hash browns over the top of the beef mixture and brush with the rest of the butter.
• Place the skillet unter the broiler and broil 3 - 5 minutes or until the potatoes have golden brown tips.
• Remove from oven and serve.

SHEPHERD'S PIE

Steps:

• Lightly grease a 6-cup baking dish and set aside.
• Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
• Preheat the oven to 400 degrees F.
• Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate. Add the heavy cream and mix well. Remove from the heat.
• Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes. Remove from the oven and serve immediately.

SPRING SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a pan on stovetop, heat oil and butter; add onions and garlic; saute until softened; add mushrooms, cook until liquid is released.
• Season with salt, pepper, parsley and tarragon.
• Add asparagus; cook until crisp tender; add peas; stir until cooked through; remove from heat.
• In a 2 quart casserole, add cooked lamb and vegetables; add gravy; stir to coat; top with a layer of mashed potatoes; dot with 1 tablespoon butter.
• Bake, uncovered, for 30 minutes; remove from oven.
• Preheat broiler.
• Sprinkle casserole with grated parmesan cheese; place under broiler 2-4 minutes until top browns.
• Cool 10 minutes, slice and serve.

CHICKEN SHEPHERD'S PIE

Steps:

• In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions. , Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or thickened. , Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-qt. baking dish coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.

3 CHEESE TOMATO & ASPARAGUS PIE

Steps:

• Preheat oven to 375°F.
• In a medium sized bowl, mix together the flour, baking powder, salt and cream of tartar.
• Cut in the butter.
• Swiftly add the buttermilk to the dry mixture but be careful not to 'over mix'.
• Pat the dough evenly into a greased 9" pie plate.
• Layer the tomato slices and sprinkle with the salt, pepper and fresh herbs.
• In a large bowl, mix together the mayonnaise and the three cheeses.
• Spread the cheese mixture over the tomato slices.
• Arrage the asparagus spears on top as wheel spokes with the asparagus tops to the center. Gently press them into the topping.
• Place the pie on the middle rack and bake at 375F for 40 minutes or until the cheese crust is golden.