SHEPHERDS PIE RECIPE WITH CRUST RECIPES

Steps:

• Heat oven to 375°F.
• Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
• Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
• Cook ground beef and onion into 10-inch skillet over medium heat, stirring occasionally, 9-11 minutes or until beef is browned. Drain off fat. Stir in vegetables, soup and thyme leaves; continue cooking 3-5 minutes or until heated through.
• Spoon meat mixture into pie crust. Spoon mashed potatoes over meat mixture. Bake 35-45 minutes or until potatoes are lightly browned and pie is heated through.

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
• Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
• Bake 20 minutes or until golden brown.