Amysshepherdspie Recipes

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SHEPHERD'S PIE



Shepherd's Pie image

The epitome of simple, homey comfort food, shepherd's pie is a casserole consisting of creamy mashed potatoes atop a rich and bubbly stew.

Provided by Jennifer Segal

Categories     Dinner

Time 1h30m

Yield 4 to 6

Number Of Ingredients 20

1½ pounds 90% lean ground beef
½ teaspoon baking soda
2 teaspoons salt, divided
2½ pounds russet potatoes, peeled and cut into 1-inch chunks
¼ cup sour cream
5 tablespoons unsalted butter, cut into 1-in chunks
¼ cup half & half
4 oz bacon, diced (about 3 slices thick-cut bacon)
2 medium yellow onions, diced
2 carrots, diced
3 cloves garlic, minced
1 cup red wine
2 tablespoons all-purpose flour
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1½ cups chicken broth
1 tablespoon chopped fresh thyme
½ teaspoon freshly ground black pepper
½ cup frozen peas
2 tablespoons finely chopped chives

Steps:

  • Preheat the oven to 375°F and set an oven rack in the middle position.
  • Place the beef, baking soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl. Mash with your hand to combine. Set aside for 20 minutes.
  • While the meat tenderizes, place the potatoes in medium saucepan and add just enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft and fork-tender, 8 to 10 minutes. Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry and fluffy, about 3 minutes. Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt. Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set the mashed potatoes aside.
  • Heat a 12-in oven-proof skillet over medium heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the onions and carrots to the bacon fat and cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the wine and increase the heat to high; bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add the flour and stir until dissolved. Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce; continue cooking on high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes. Add the chicken broth; bring to a simmer, reduce the heat to low, and cook, scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes. Stir in the thyme, pepper, peas, and reserved bacon, and cook until the peas are warmed through. Taste and adjust seasoning, if necessary.
  • Dollop the mashed potatoes evenly over the filling. Use a rubber or offset spatula to spread the potatoes evenly over the stew and all the way to the edges of the skillet. Drag a fork across the top to make ridges. Place the skillet on a baking sheet or large sheet of foil to catch any drips and bake until the filling is hot, the topping is lightly browned, and the edges are bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.) Sprinkle with chives and serve.
  • Note: If you don't have an oven-safe skillet, you can transfer the meat mixture to a 2.5-qt casserole dish and then spread the mashed potatoes overtop.
  • Make-Ahead Instructions: The stew portion of the recipe can be made several days ahead of time and refrigerated. Before assembling the pie, reheat the stew, adding a little broth if necessary if it seems dry. The mashed potatoes should be made right before assembling and baking the pie.

Nutrition Facts : Calories 650, Fat 33 g, Carbohydrate 50 g, Protein 33 g, SaturatedFat 15 g, Sugar 7 g, Fiber 5 g, Sodium 1243 mg, Cholesterol 122 mg

THE BEST SHEPHERD'S PIE



The Best Shepherd's Pie image

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

2 pounds russet potatoes, peeled and quartered (about 4 medium potatoes)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1/4 small head green cabbage, thinly sliced (about 6 ounces or 2 cups)
1 leek, white and light-green parts only, chopped
2 cloves garlic, chopped
3/4 cup heavy cream
1 cup shredded sharp white Cheddar (about 3 ounces)
3 large egg yolks
2 teaspoons extra-virgin olive oil
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
1 stalk celery, sliced
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 pounds ground lamb
1 cup frozen peas, thawed
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
  • Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
  • Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
  • Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
  • To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
  • Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

SHEPHERD'S PIE RECIPE BY TASTY



Shepherd's Pie Recipe by Tasty image

Here's what you need: olive oil, ground lamb, salt, pepper, large onion, large carrots, garlic, fresh thyme, fresh rosemary, tomato paste, worcestershire sauce, red wine, chicken stock, yukon gold potato, unsalted butter, large egg yolks, sour cream, grated parmesan cheese

Provided by Matthew Johnson

Categories     Dinner

Yield 12 servings

Number Of Ingredients 18

2 tablespoons olive oil
3 lb ground lamb
salt, to taste
pepper, to taste
1 large onion, chopped
3 large carrots
6 cloves garlic, grated
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
1 cup red wine
1 cup chicken stock
3 lb yukon gold potato, cubed
¼ cup unsalted butter, 1/2 stick
4 large egg yolks
1 cup sour cream
1 cup grated parmesan cheese

Steps:

  • Preheat the oven to 425°F (220˚C).
  • Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
  • Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
  • Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
  • Pour in the red wine and reduce until almost completely evaporated.
  • Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
  • Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
  • Transfer the potatoes to a large bowl and mash until smooth.
  • Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
  • Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
  • Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
  • Bake for 30 minutes, until the potatoes are golden brown.
  • Enjoy!

Nutrition Facts : Calories 655 calories, Carbohydrate 34 grams, Fat 40 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams

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

LINDA'S SHEPHERD'S PIE



Linda's Shepherd's Pie image

Quick and easy to prepare, even the kids love this one, because it's YUMMY! This recipe will have you going back for a 2nd helping for sure... LOL It's ADDICTING!

Provided by Lindas Busy Kitchen

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 large onion, cut in half and sliced
1 1/2 lbs lean ground beef
salt and pepper
garlic powder
1 (14 3/4 ounce) can whole kernel corn
2 (14 3/4 ounce) cans cream-style corn
6 large potatoes, peeled, boiled, and mashed with milk and butter
3 tablespoons butter

Steps:

  • In a lg. frying pan cook the onion until almost done.
  • Add beef and stir, cooking until meat is cooked through.
  • Add a sprinkling of salt, pepper, and garlic powder over the top of the mixture.
  • Spoon mixture into a 9x13" baking pan.
  • Top with the 1 can of whole kernel corn, spreading across the meat mixture, then add the 2 cans of cream style corn.
  • Cook and mash the potatoes until smooth.
  • Add the mashed potatoes over the top of the casserole.
  • Dot with pats of butter all over the top.
  • Put in a 350F oven, and bake for 30 minutes or until top is lightly brown.

Nutrition Facts : Calories 1055.8, Fat 28.1, SaturatedFat 12.8, Cholesterol 133.5, Sodium 1171, Carbohydrate 158.4, Fiber 17.5, Sugar 15.3, Protein 52.2

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