Best Birds Easy Cheesy Shepherds Pie Recipes

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.

CHEESY SHEPHERD'S PIE

Steps:

• In a blender add flour, butter, milk, garlic and first amount of oregano.
• Blend ingredients well about 30 seconds.
• Pour mixture into medium pot.
• Heat until thickened and bubbly (about 10 minutes) over medium-high heat stirring constantly.
• Remove from heat and stir in cheese until melted.
• In large pot put potatoes in with enough water to cover and bring to boil.
• Cook until potatoes are soft, about 15-20 minutes.
• Drain, mash well.
• Mash in half of cheese mixture until well mixed.
• Scramble fry beef until well browned, drain.
• Add veggies, Worcestershire sauce, oregano and Maggi and rest of cheese sauce.
• Cook for 5 minutes.
• Put meat mixture into 9x13-inch baking dish and spread evenly.
• Spread potatoes on top of meat mixture and "peak" (like meringue) with back of a spoon or fork.
• Dot potatoes with 2 tbsp of margarine and sprinkle with paprika.
• Bake in 350°F oven for 45 minutes.
• Let rest for 10-30 minutes so meat sets. Mixture will be hot still, it really holds the heat! :).

QUICK SHEPHERD'S PIE

Steps:

• Heat potatoes according to package directions., Meanwhile, in a large skillet, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in gravy mix. Add vegetables and water; bring to boil. Reduce heat; simmer until heated through, stirring occasionally. Transfer to a 9-in. square baking pan., Spread potatoes over top; sprinkle with pepper. Broil 4-6 in. from the heat for 10-15 minutes or until golden brown.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

EASY CHEESY SHEPHERD'S PIE

Steps:

• Preheat oven to 400°F.
• Grease an oblong baking dish with non stick spray.
• Brown beef with onion and garlic; drain grease.
• Stir in 1/2 can of cheddar soup, corn and Parmesan cheese to meat mix.
• Add remaining cheese soup and ranch to prepared potatoes; blend well.
• Pour meat mix into baking dish and top with potatoes and sprinkle with cheddar cheese.
• Poke 6 holes into pie with the end of a wooden spoon (So the pie can breathe).
• Bake for 20 minutes or until golden brown.

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.

KITTENCAL'S CHEESY SHEPHERD'S PIE

Steps:

• Set oven to 400 degrees F.
• Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
• For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
• In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese.
• Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup.
• Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
• Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top.
• Bake for 25-30 minutes or until topping is light golden brown.
• Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt.
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• ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) -- one can cream style corn/ one tablespoon Dijon mustard -- 1/3 cup Heinz chili sauce or ketchup -- 1/2 package of dry onion soup mix -- 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.