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Shepherds Pie

Shepherds Pie

Slow Cooker Stuffing



Do you want an easy way to whip up your holiday stuffing without even boiling water? Check out this recipe for Slow Cooker Stuffing that let’s you have your StoveTop without even heating up your stove top 😉

Full recipe here:

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Shepherds Pie

VEGAN SHEPHERD’S PIE -VLOG – COOK WITH ME | Connie’s RAWsome kitchen – MY THANKSGIVING



THIS IS WHAT I HAD FOR THANKSGIVING …
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Shepherds Pie

Mystery Oreos! – WHAT ARE WE EATING??- The Wolfe pit



What is the Mystery Flavor Creme in the Limited Edition Mystery Oreos? Watch and see!

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“Broken Reality” Kevin MacLeod (incompetech.com)
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Shepherds Pie

Bacon Cheeseburger Shepherd’s Pie



Shepherd’s pie has always been a family favorite, so when I served this Bacon Cheeseburger Shepherd’s Pie, it was deemed a winner all across the board! I mean, who doesn’t love the classic combination of bacon and cheese with comforting mashed potatoes? This will soon be a regular addition to your weekly meal plan.

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Shepherds Pie

Popeye’s LOADED Cajun Fries – WHAT ARE WE EATING?? – The Wolfe Pit



Fast Food Review!! I’m trying Popeye’s LOADED Cajun Fries with Cajun Gravy that cost $2.49. Have you tried these yet? Are they any good or good for us? How do they taste? How’s the quality? Is it a bargain? Watch and see!

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PAYPAL donations are greatly appreciated at E-mail – thewolfepit@gmail.com

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“Broken Reality” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License

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Shepherds Pie

The Best Skillet Shepherd’s Pie



This Skillet Shepherd’s Pie makes a delicious lunch or dinner idea and is easier to make than traditional recipes. See how to make it!

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FULL RECIPE ➜

Ingredients
Meat
1 tbsp oil
1 1/2 lb ground beef or ground lamb
2 cloves garlic crushed
1 large onion diced
3 tbsp Worcestershire sauce
1 cup beef broth
2 cups frozen vegetables eg. carrots, peas and corn
salt and pepper to taste
Potatoes
2 lb baking potatoes eg. russets
4 tbsp butter softened
1 cup milk
1/4 cup Parmesan cheese grated
salt and pepper to taste
1 tbsp fresh parsley chopped, optional

Instructions
Wash the potatoes. Using a skewer or cake tester, poke 6-8 holes an inch deep into each.
Place potatoes on a plate and microwave on full power for 15-20 minutes until soft. Meanwhile, prepare the meat…
Place a large ovenproof skillet over medium-high heat.
Add the oil and then the ground beef, stirring for 3-5 minutes until starting to brown. Drain off any excess fat.
Add the onion and garlic and cook several minutes more until translucent and the meat is browning more.
Add the Worcestershire sauce, beef broth, vegetables, salt and pepper. Stir for several minutes to boil off excess liquid and remove from heat.
Preheat the oven to 375°F.
Remove the cooked potatoes from the microwave. Dip in cold water to cool, and peel off the skins if desired.
In a medium bowl, add potatoes and butter and mash for a minute until fairly smooth. Then add milk, parmesan, salt and pepper and mash again.
Spoon the mashed potatoes over the meat in the skillet and spread evenly. Use a fork to make your favorite pattern on the top of the potatoes.
Bake for 25 minutes in the top third of the oven until golden.
Remove from the oven and garnish with optional parsley. Serve and enjoy!

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Shepherds Pie

SERIOUS SHEPHERD’S PIE | BOSH! | VEGAN



Shepherd’s pie is a classic, and this one was totally delicious, filling and pretty healthy! Make it tonight, people will love it.

500g potatoes (peeled and cut into 1″ chunks)
500g sweet potatoes (peeled and cut into 1″ chunks)
50g dairy free butter
2 tbsp sun dried tomato oil
1 white onion (finely sliced)
4 cloves of garlic (minced)
2 carrots (finely sliced in to small pieces)
2 sticks of celery (finely sliced into small pieces)
½ a bunch of fresh thyme leaves (roughly chopped)
150g garden peas
350 g mushrooms (chopped into small chunks)
10 sun-dried tomatoes (minced)
1 tbsp tomato puree
2 tablespoons balsamic vinegar
4 tbsp red wine
100 ml vegetable stock
400g lentils (pre packed & cooked)
400 g tin of chickpeas (drained)
5 tbsp fresh parsley
Salt and pepper (to taste)
2 sprigs of fresh rosemary (very, very finely minced)
30g panko breadcrumbs
1/2 lemon (juice and zest)

**Method:**

1 Put the potatoes into a large pan, cover the chunks with cold water, put the pan on the stove, bring it to the boil and cook them for 15 minutes (add the sweet potatoes to the pan after 5 minutes
2 Take the potatoes off the hob and drain the water with colander
3 Pour the potatoes back into the pan, add the dairy free butter, season with salt and pepper and mash the potatoes up into a nice smooth, thick mash
4 Pour the sun dried tomato oil into a frying pan and fry the onions until they start to turn translucent
5 Add the garlic and thyme leaves and cook them until you’ve released the aromas
6 Add the carrots and the celery to the pan and stir everything round constantly until they’re sweating and getting soft
7 Add the sun dried tomatoes and mushrooms to the pan and stir them round until the mushrooms are beginning to sweat
8 Pour the balsamic vinegar, tomato puree, red wine and vegetable stock into the pan and simmer for 10 minutes
9 Pour the chickpeas and lentils into the pan and stir them round so they’re well covered by the juices of the rest of the mixture and simmer on a low heat for 10-15 minutes until it’s well thickened
10 Fold the parsley, lemon juice and the peas into the mixture. Season with salt and pepper
11 Pour the mixture into a baking dish and smooth it out across the bottom
12 Spread the mashed potato over the top of the filling mixture and score the whole top with a fork
13 Sprinkle the panko breadcrumbs, rosemary and lemon zest over the top of the mashed potato top
14 Bake the the pie in the oven at 200℃ for 15 minutes
15 Remove from the oven, serve up with griddled greens

BOSH!

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Shepherds Pie

SoulfulT How To Make Shepherd’s Pie



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