A great Shepherd's Pie recipe please

Question

OK, i've done the mince and I'm boiling my potatoes now. Any great ideas for putting it together? I usually just put the mashed potatoes on top of the mince, but I'm really looking for something a bit more interesting. Any suggestions?

Answer 1

1 pound lean ground beef

1 medium onion, coarsely chopped

2 1/2 cups Green Giant® frozen mixed vegetables

1 (14 1/2 ounce) can diced tomatoes with Italian herbs, undrained

1 (12 ounce) jar home-style beef gravy

1 3/4 cups water

2 tablespoons butter or margarine

1/4 teaspoon garlic powder

1/2 cup milk

2 1/4 cups instant mashed potatoes

1/4 cup grated Parmesan cheese

1 egg, slightly beaten

Heat oven to 375 degrees F.

Spray 12-inch skillet with cooking spray. Cook beef and onion in skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

Set 12 peas (from frozen vegetables) aside for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.

Meanwhile, in medium saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.

Spoon beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.

Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

Answer 2

In Canada we don't add anything to our mince(ground beef) other than flavourings/spices. But we do use corn or cream of corn under the  ground beef, then topped with mashed potatoes. Simple and great.!!

Answer 3

Cook your mince with a little cup of water added to it to make it tender.

Boil your potatoes and mash them with milk, butter and salt.

Add tomatoe sauce and soy sauce to your minced meat.... until you get the taste that you 'like'

Put sliced tomatoes into a round deep pie dish, as a base.

Season the tomatoes with salt and pepper.

Put your flavoured minced mix ontop of the tomatoes.

Put a thin layer of yor favourite shredded cheese ontop of the minced meat

Put the mashed potate on top of the shredded cheese

Add shredded cheese ontop of the mashed potatoe.

Bake in a moderate oven until the cheese is melted and is golden brown

Serve with a mix of peas and corn.

Enjoy!

Answer 4

Ingredients

1-1/2 pounds potatoes, peeled

1 pound roast lamb or mutton, minced

3 ounces butter

1 medium onion, peeled and finely chopped

1/2 pint lamb stock (made from drippings of the roast with the fat taken off)

Salt and pepper

1/4 pint (approximately) milk

Instructions

Preheat oven to 180 degrees C/375 degrees F. Fry the onion in 1 ounce of the butter until lightly browned. Stir the onion into the minced meat and season well with salt and pepper. Add the stock until the mince has a soft, moist consistency. Put into an ovenproof dish and leave to form a skin.

Meanwhile, boil and drain the potatoes. Mash them with at least 1 ounce of butter and enough milk to make them creamy. Season them well. Spread the potatoes over the minced meat, roughen the top with a fork, and dot with the remaining butter. Bake for 30 minutes at the top of the oven so the potato is well browned.

Variations

Worcestershire sauce or cayenne pepper can be added for a hotter flavor. The top can be glazed with beaten egg if a crisper top is desired.

Yield: 6 servings

Answer 5

I don't mash my potatoes I thinly slice them then place it on top and bake until its crispy like chips

But since you have mash maybe spice it up alittle with some

sour cream and fresh choped chives

garlic and paramsen cheese

cover the mash with sliced tomato then bake it

mix mashed pumpkin with the potato  

Answer 6

Preparation Time

10 minutes

Cooking Time

65 minutes

Ingredients (serves 4)

    * 1 tbs olive oil

    * 1 brown onion, halved, finely chopped

    * 1 carrot, peeled, finely chopped

    * 2 celery sticks, trimmed, finely chopped

    * 500g lamb mince

    * 2 tbs plain flour

    * 500ml (2 cups) beef stock

    * 1 dried bay leaf

    * 1 tbs Worcestershire sauce

    * 1 tbs tomato paste

    * Salt & freshly ground black pepper

    * 4 (about 200g each) desiree potatoes, peeled, chopped

    * 40g butter

    * 125ml (1/2 cup) milk

    * Melted butter, to brush

Method

   1. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

   2. Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

   3. Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

   4. Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately