Best Chicken, Beef & Eggplant, Shepherd Pie Recipes

1 lbs chicken 1" cubes

1 cup sliced carrots

¾ cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

¼ cup corn

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

Black pepper to taste

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, corn, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Beef eggplant pie

2 cups cubed eggplant

1/4 cup butter

3/4 pound ground beef

1/2 cup diced onion

1 celery chopped

1 clove garlic, minced

1 (8 ounce) can tomato sauce

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/8 teaspoon pepper

1 (9 inch) unbaked pastry shell

1/2 cup shredded mozzarella cheese

In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, Italian seasoning, salt and pepper; bring to a boil. Remove from the heat.

Prick pastry shell with a fork. Add beef mixture. Bake at 375 degrees fahrenheit for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Shepherd's pie

4 large potatoes, peeled and cubed

1 tablespoon butter

1/2 cup shredded Cheddar cheese

Salt and pepper to taste

5 carrots, chopped

1 tablespoon vegetable oil

1 onion, diced

1 pound ground beef

2 tablespoons all-purpose flour

1 tablespoon ketchup

3/4 cup beef broth

1/2 cup shredded Cheddar cheese

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, but still firm. About 15 minutes. Drain and mash. Mix butter, finely chopped onion and shredded cheese. Season with salt and pepper to taste; set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees Fahrenheit.

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until browned. Pour off fat and stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown.