Best Criss Cross Shepherds Pie Recipes

SHEPHERD'S PIE RECIPE

Steps:

• Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don't overcook potatoes. Drain and mash potatoes in the same pot.
• Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.
• Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).
• Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.
• Sprinkle with 2 Tbsp flour and stir for 1 minute. You'll see a film form on the bottom of your pan.
• Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.
• Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.
• Transfer meat and veggie mixture to a deep pie dish, or 11x7 or 9x9 casserole dish.
• Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn't bubble up.
• Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.

TRADITIONAL IRISH SHEPHERD'S PIE

Steps:

• Pre-heat oven to 200C/400°F.
• Saute carrots in the olive oil until starting to get tender.
• Add in the onions and saute for a minute or two then add the meat.
• Season with black pepper and thyme.
• Cook until browned then drain fat.
• Add the butter and peas.
• Sprinkle with flour and stir through.
• Add tomato paste, wine and Worcestershire sauce.
• Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
• Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
• Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
• Bake for about 20 minutes or until the potato is nice and browned on top.
• Serve as is or with some crusty bread to mop up that yummy sauce!

CRISSCROSS SHEPHERD'S PIE

Steps:

• Heat oven to 375ºF.
• Cook potatoes and garlic in boiling water in large saucepan 15 min. or until potatoes are tender.
• Meanwhile, brown meat with onions in large skillet; drain. Return to skillet. Stir in corn, water and soup mix; cook 3 min. or until water is absorbed, stirring frequently. Spoon into 8 ramekins.
• Drain potatoes; return to pan. Add cheddar and cream cheese spread; mash until potatoes are smooth and mixture is well blended. Spoon over meat mixture. Make decorative crisscross or crosshatch pattern by lightly dragging fork over potato layer.
• Bake 15 to 20 min. or until heated through.