PINTEREST SHEPHERD'S PIE RECIPES

Steps:

• Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
• Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
• Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.

Steps:

• Preheat oven to 450°F
• Start potatoes in cold water, then bring to boil and salt the water
• Cook until tender and mash with ricer or food mill
• Warm cream and butter in small pot and stir into mashed potatoes, season with salt, pepper, cinnamon, paprika and chili powder
• Cover to keep warm until ready to use
• While potatoes boil, heat a large pot or Dutch oven over medium to medium-high heat, add carrots, celery and onions, season with salt and pepper and soften 6 to 7 minutes
• Add garlic, stir a minute, add meats and brown, then sprinkle in flour
• Add beer, stock and Worcestershire and thicken a bit
• Listicle: Rachael Ray Cast Iron Cooking Combo Transfer to casserole dish, top with sweet potatoes and cheese and bake until browned and bubbly
• Let sit for 10 minutes to allow to settle
• Top with chopped chives and parsley