Easy Shepherd's Pie with Instant Mashed Potatoes Recipe Unfussy Kitchen

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Preheat oven to 400°. Place cubed potatoes in a large pot with just enough water to cover, plus a teaspoon of salt. Bring to a boil and cook until fork tender, about 15 minutes. While the potatoes are cooking, start the meat filling. Melt the 3 tablespoons of butter in a large saucepan over medium-high heat.

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Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir cream-style corn and corn niblets together in a saucepan over medium heat; cook and stir until heated through, 5 to 10 minutes.

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In a saucepan, melt 2 tablespoons of butter over medium-high heat. Add 3 cups of frozen corn and stir occasionally allowing the corn to melt, about 8 minutes. Add one cup cream, a bunch of chopped or julienned basil, one teaspoon chili powder (optional), and salt and pepper to taste.

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Use a handheld mixer to break up the potatoes; then, on low speed, slowly add the hot milk and butter mixture, and beat until very creamy. Beat in the sour cream, black truffle salt, and pepper, to taste, until combined. Once the mashed potatoes are ready, remove them from the heat and set them aside.

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Add in 2 tablespoons butter and let fully melt before adding in the flour, stir until well mixed and let cook for 1-2 minutes. Pour in the beef broth and Worcestershire sauce and bring to a simmer. Add in frozen peas, carrots, corn, and thyme. Stir occasionally until the sauce thickens.

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Large Skillet or Pan: For browning and cooking the seasoned ground beef and onions. Pot and Colander: To boil and drain the potatoes for the mashed potato topping. Potato Masher, Potato Ricer or Fork: To mash the boiled potatoes and create a smooth consistency for the mashed potatoes. Baking Dish: For assembling and baking the Shepherd's Pie. A casserole dish or oven-safe baking dish is.

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Add a teaspoon of olive oil to a large skillet and fry the diced onions and carrots over medium heat until they start to brown. 2. Add the ground beef to the skillet and use your spatula to break up the meat and combine it with the carrot and onion mixture. Stir often, just until the beef is cooked through.

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In a large pan sprayed skillet over medium heat, add ground beef, 1 teaspoon salt and ½ teaspoon black pepper. Allow the meat to brown for about 5 minutes and then break it apart and continue cooking. Stir about every minute and cook an additional 6 minutes or until cooked through. If needed, drain the ground beef.

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HOW TO MAKE THE BEST SHEPHERD'S PIE: Preheat oven to 350°F. Add the olive oil and diced onion to a 12" skillet and cook on medium heat. Once the onions have become soft and translucent (about 5 minutes) add the ground meat, dried parsley, rosemary, dried thyme and black pepper. Cook until the meat is no longer pink.

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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.

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Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well.

Shepherd's Pie

Cook meat fully and season to taste. Cook frozen corn and set aside. In a 9×11 baking dish, spread a layer of meat, then creamed style corn and potato. Repeat this layering process using the cooked frozen corn. Season top layer of potato with salt, pepper and paprika. Bake for 30 minutes at 350 degrees.

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Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out. Taste the cooked filling and, if needed, add more salt, pepper, Worcestershire, or other seasonings of your choice.

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Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside while you prepare the filling. Preheat the oven to 375 degrees F (190 degrees C).

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Preheat oven to 400° F. and prepare an 8 X 8-inch baking dish by spraying it with cooking spray. In a large skillet over medium heat, add the oil, onion and green pepper and cook until soft, about 5-7 minutes. Add ground beef and cook until brown, about 10 minutes. Drain fat, if necessary.

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Place the beef into a large baking pan. Make your instant mashed potatoes. While your potatoes cool, pour your drained corn on top of your ground beef. Spread the cooled potatoes over top of the corn into a nice smooth (ish) layer. Top with as much cheese as your heart desires. Bake at 350° for 25-30 minutes.