Best Deconstructed Shepherds Pie Recipes

DECONSTRUCTED SHEPHERD'S PIE

Steps:

• 1. Preheat oven to 375 degrees F. GENEROUSLY coat 8 compartments of a non-stick muffin tray with cooking spray. Set aside.
• 2. In a medium bowl, combine the potatoes, egg, flour, baking powder, salt and pepper, using just enough flour to hold mixture together.
• 3. Divide evenly among prepared muffin compartments. With the back of a teaspoon, firmly press mixture into bottom and up sides of each compartment, forming a "well" in each.
• 4. Place in oven and bake for 20-25 minutes or until golden brown. Remove from oven and cool 5-7 minutes. Carefully remove each "basket" by running a sharp knife, gently, around the rim of each cup. Place each on a serving plate.
• 5. While "baskets" are baking, make the filling: In a 12" non-stick skillet over medium high heat, cook the meat, onion and green pepper until meat is no longer pink.
• 6. Add the gravy mix, water, Worcestershire sauce, garlic powder, paprika and parsley flakes. Mix well and bring to a simmer.
• 7. Add the mixed vegetables and mushrooms. Mix well to combine and cook an additional 3-4 minutes or until heated through.
• 8. To serve: Fill each potato basket with meat mixture. Garnish with additional smoked paprika and parsley flakes, if desired.
• 9. CHANGE IT UP: use ground turkey (or leftover cooked turkey) and turkey gravy mix instead of ground beef and beef gravy mix. Omit the Worcestershire sauce and garlic powder and substitute poultry seasoning instead.

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.