Amys Shepherds Pie Recipes

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GRAMMY'S SHEPHERD'S PIE



Grammy's Shepherd's Pie image

"The secret to this recipe is searing the meat substitute to develop some caramelized flavor and texture. It also doesn?t hurt that the whole thing is covered in mashed potatoes!" says Damaris.

Provided by Damaris Phillips

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 20

3 large russet potatoes (about 2 pounds), peeled and coarsely diced
Kosher salt
3/4 cup sour cream
1 large egg
Freshly ground black pepper
1/2 bunch scallions, green parts only, sliced
4 tablespoons unsalted butter
2 carrots, finely diced
2 ribs celery, finely diced
1 onion, finely diced
1 pound ground beef substitute (such as soy crumbles)
2 tablespoons all-purpose flour
1 cup porter beer, at room temperature
1 cup vegetable stock, warmed
1/2 cup frozen corn
1/2 cup frozen shelled edamame
2 tablespoons vegetarian steak sauce
1 to 2 teaspoons garlic powder
1/4 to 1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Make the potatoes: Put the potatoes in a large saucepan and cover with cold salted water. Bring to a boil. Cook until the potatoes are tender, 12 to 14 minutes. Reserve 1 cup of the cooking water, then drain and place the potatoes in a stand mixer fitted with the whisk attachment.
  • Combine the sour cream and egg, then add to the potatoes; season with a pinch of salt and 1/2 teaspoon pepper. Whip, adding 1/4 cup of the reserved cooking water at a time, until smooth and fluffy, 2 to 3 minutes. Taste and adjust the seasoning as needed. Fold in all but 1 tablespoon of the scallions and set aside.
  • Make the filling: Melt the butter in a large cast-iron skillet over medium heat. Add the carrots, celery, onion and beef substitute and saute until tender, 4 to 6 minutes. Sprinkle the flour over the top and saute to cook off the flour flavor, about 1 minute. Whisk in the beer and stock until combined. Stir in the corn, edamame, steak sauce, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 2 to 4 minutes. Remove from the heat and season with salt and pepper.
  • Fill six 4-inch cast-iron skillets (or ramekins) halfway with the filling. Divide the mashed potatoes among the pans. Place the skillets on a baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 25 minutes. Top with the remaining scallions.

CLASSIC SHEPHERD'S PIE



Classic Shepherd's Pie image

A savory base of ground beef and vegetables in tangy tomato gravy and topped with a layer of buttery mashed potatoes. It's the perfect comfort food for your hungry family.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 1h

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
1 pound lean ground beef
4 teaspoons all-purpose flour
¼ cup Heinz Tomato Ketchup
¾ cup Heinz® Tomato Juice
2 tablespoons Heinz Worcestershire Sauce
2 tablespoons Dijon mustard
1 cup frozen mixed vegetables (such as peas and carrots)
3 cups cooked, warm, mashed potatoes
2 tablespoons butter
1 clove garlic, minced
⅔ cup warm milk

Steps:

  • Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
  • Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
  • Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 44 g, Cholesterol 56.5 mg, Fat 17.4 g, Fiber 4 g, Protein 18.2 g, SaturatedFat 7.3 g, Sodium 1602.7 mg, Sugar 3.5 g

AMY'S SHEPHERD'S PIE



Amy's Shepherd's Pie image

Comfort food at its finest. My husband and children love this meaty classic with yummy mashed potatoes. I like to use this recipe for mashed potatoes http://www.recipezaar.com/Perfect-Mashed-Potatoes-340736 Be sure to double or triple this recipe as it freezes well.

Provided by RdhdA8

Categories     Deer

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 10

1/4 cup butter or 1/4 cup olive oil
1 onion, chopped
1 lb peeled and sliced carrot (can do less if you like)
2 tablespoons flour
4 cups beef broth
1 cup tomato sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon oregano
1 1/2 lbs ground beef or 1 1/2 lbs ground venison
4 cups mashed potatoes

Steps:

  • Melt butter/ heat up oil in large stockpot or sauce pan (depending on how large a recipe you are making) and saute onions and carrots until tender.
  • Stir in flour and cook one minute.
  • Gradually add beef broth and bring to a boil stir constantly.
  • Add the rest of the ingredients, tomato sauce, worcestershire, oregano and ground meat.
  • Cover pan and reduce heat and simmer for 15 minutes or so.
  • At this point it is ready to freeze in freezer bags after cooling if you like. I like to freeze my mashed potatoes in freezer bags and then thaw both overnight in fridge and then assemble.
  • I like to serve it to my family at this point with Perfect Mashed Potatoes on the side as that is how my kids like this.
  • However, you can also pour into a sprayed baking dish (8x8 if one recipe), top with Perfect Mashed Potatoes and bake at 400 for 20-30 minutes until heated through.

Nutrition Facts : Calories 509.7, Fat 22.4, SaturatedFat 9.4, Cholesterol 136, Sodium 1501.6, Carbohydrate 46.9, Fiber 6.2, Sugar 9.9, Protein 30.7

AMY VANDERBILTS SHEPHERDS PIE



Amy Vanderbilts Shepherds Pie image

I have an old Amy vanderbilts complete cookbook. Its so old the cover is gone.I used it so much that my son wanted a book just like it of his own when he got married. He had to pay almost $100 for his copy. He calls it his hundred dollar book. This is her recipe for Shepherds pie.The following info was added at the end of her recipe in her book. This is an English specialty, of course, and one of the best. Sometimes we make it with leftover lamb, an obvious Monday dinner. In a pinch we use those convenient dehydrated potatoes(always in our cupboard) or gquck-frozen mashed potatoes, good to have on hand too. Preparation time is entirely guess work, and it doesn't include the time involved for cooking beef, vegetables, or preparing mashed potatoes.

Provided by Lou6566

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups boneless beef cubes, cooked
1 cup mixed cooked green vegetables
1 bay leaf
1/4 cup light cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh parsley, finely cut
2 cups mashed potatoes
1 egg
butter or margarine, melted
paprika

Steps:

  • Start oven at moderately hot (400 F) s.
  • Grease 1 1/2 quart casserole.
  • Pour beef into prepared casserole.
  • Drain vegetables and add to meat.
  • Crumble bay leaf and add to dish.
  • Mix cream, salt, pepper and parsley into mashed potatoes.
  • Beat egg until light. Fold into potato mixture, and spread over meat and vegetables.
  • Brush top with melted butter or margarine.
  • Sprinkle lightly with paprika.
  • Bake 20 minutes or until top is browned.

Nutrition Facts : Calories 136.5, Fat 4.8, SaturatedFat 2.5, Cholesterol 64.9, Sodium 633.5, Carbohydrate 19.4, Fiber 1.7, Sugar 1.7, Protein 4.1

MY MOTHER'S SHEPHERD'S PIE



My Mother's Shepherd's Pie image

Geoffrey Zakarian ate this dish often as a kid, but he didn't know it as shepherd's pie, just as a tasty use of leftovers. "My mom, Viola, served it whenever there was extra meat," he says. "It's the best comfort food." The recipe is easy to adjust based on what you have: You can substitute ground beef or turkey for the lamb or swap the potato for cauliflower or turnip purée.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 24

3 pounds russet potatoes
Kosher salt
3/4 cup milk
1/2 cup sour cream
6 tablespoons unsalted butter, melted
2 large egg yolks
Freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup pearl onions (fresh or frozen), peeled
2 tablespoons canola oil
1/2 yellow onion, diced
2 sprigs fresh rosemary, minced
2 pounds ground lamb
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
1 tablespoon sherry vinegar
1 cup chicken stock
1 cup frozen peas and carrots
1/2 cup fresh parsley, chopped
3 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese
Chopped fresh parsley, for garnish

Steps:

  • For the potatoes: Peel and cube the potatoes into a 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
  • For the filling: Preheat the oven to 375˚ F. In a medium sauté pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
  • In a large shallow ovenproof braising pan, heat the canola oil over medium-high heat. Add the diced onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Cook, stirring, until the lamb is cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Spoon off any excess fat. Season with salt and pepper and stir in the parsley.
  • Top the lamb mixture with an even layer of the potatoes. For the topping: Drizzle the potatoes with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the potatoes are lightly browned, about 40 minutes. Garnish with additional parsley.

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