FRENCH SHEPHERD RECIPES

Steps:

• Heat oven to 400°F. In 12-inch ovenproof skillet, heat oil over medium-high heat until hot; add beef, and cook 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain; clean out skillet, and set beef aside. Add butter to same skillet, and melt over medium-high heat. Add onions; cook 5 to 7 minutes or until softened and browned. Stir in garlic, thyme and pepper; cook and stir 30 seconds. Stir in broth and soy sauce; heat to simmering. Return beef to skillet, and simmer 2 to 4 minutes or until sauce is thickened slightly. Remove from heat.
• Make potatoes as directed on pouch. Stir cheeses into potatoes. Spoon mixture over beef mixture in skillet. Bake 18 to 22 minutes or until heated through (at least 165°F in center) and top is slightly puffed and golden brown. Garnish with parsley.

Steps:

• Boil potatoes on medium heat add 2 tbs of salt
• Meanwhile brown and season beef, add onions
• When beef is almost done, stir in peaches and cream corn, cover and remove from heat.
• When potatoes are fork tender, turn off heat, drain potatoes with a strainer. Put potatoes back into pot. Work on the counter put dish cloth under pot to avoid overheating counter and to stabilize your pot.
• Mash potatoes , add butter or margarine and continue mashing vigorously add 1 cup of milk , keep mashing
• Beat 5 eggs with 1 cup of milk then stir into mashed potatoes
• Building your pies Pam spray the bottom of 3 pans
• Put one layer of mashed potatoes on bottom of each pan
• Second , put a layer of the ground beef and corn mixture
• Third , put cream corn to cover the ground beef
• Fourth layer put the remaining mashed potatoes using a spatula working from the edges towards the center until all corn is covered, smooth out as you go
• When all pans are covered and potatoes smoothed over, sprinkle bread crumbs, parmesan cheese and Garlic plus
• Bake at 385F for 35 min or until golden brown Remove from oven let rest 10 min on cooling rack before serving Serve with preferred topping..