CHEESY SHEPHERDS PIE RECIPES

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Steps:

• In a large Dutch oven or soup pot, heat oil over medium-high heat, add onions, jalapeno, salt and pepper and stir to soften, 3 minutes
• Add garlic, stir a minute, add beef and crumble
• Season meat with salt and pepper, Worcestershire, cumin, oregano and smoked paprika
•   Brown beef, then add and crumble the chorizo
•  Add the tomatoes and beef stock and simmer while you cook the potatoes
• Listicle: Rachael Ray Cast Iron Cooking Combo Preheat oven to 400°F, with rack at center
•    Cover cubed potatoes with water and bring to boil, then salt water liberally and cook until tender
•  Warm milk and butter in small pot over low heat
•  Use a food mill to process the potatoes and add milk and butter, sour cream, chipotle paste, salt and pepper, or mash by hand, then beat with hand mixer
•         Fill casserole with beef and chorizo, then top with potatoes and cheese
• Bake until brown and bubbly
•    Serve with chopped scallions and pickled jalapenos