Best Shepherds Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHEPHERD'S PIE



Shepherd's Pie image

When you're in the mood for a meaty, savory comfort-food classic, serve Alton Brown's Shepherd's Pie from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 21

1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Steps:

  • Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  • Preheat the oven to 400 degrees F.
  • While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  • Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

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

BEST CLASSIC SHEPHERD'S PIE RECIPE



Best Classic Shepherd's Pie Recipe image

The Best Classic Shepherd's Pie - AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes and baked.

Provided by Amanda Finks

Categories     Dinner     Entree     Main Course

Time 1h10m

Number Of Ingredients 22

2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef (-or ground lamb)
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves (-minced)
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels
1 1/2 - 2 lb. russet potatoes (-about 2 large potatoes peeled and cut into 1 inch cubes)
8 tablespoons unsalted butter (-1 stick)
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese

Steps:

  • Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
  • Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
  • Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  • Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  • Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  • Set the meat mixture aside. Preheat oven to 400 degrees F.
  • Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
  • Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
  • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  • Add the parmesan cheese to the potatoes. Stir until well combined.
  • Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
  • If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

Nutrition Facts : ServingSize 1 /6th of the recipe, Calories 400 kcal, Carbohydrate 13 g, Protein 19 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 97 mg, Sodium 751 mg, Fiber 2 g, Sugar 2 g

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.

WORLDS BEST SHEPHERDS PIE



Worlds Best Shepherds Pie image

Shepherds Pie is my favorite dish. I make it multiple ways. This way is the easiest and most tasty. Don't be afraid to add or subtract ingredients to suit your taste buds. The key ingredient for this is the cream of corn. Unless you absolutely hate cream of corn i wouldn't recommend omitting it. But that's up to you. Enjoy!!

Provided by Shano Mac

Categories     Savory Pies

Time 55m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 14

1 lb hamburger, uncooked
1 medium onion (chopped)
1 (14 ounce) can creamed corn
1 (14 ounce) can corn
1 (14 ounce) can green beans
5 medium sized potatoes, chopped to boil, skinned is optional (I like red potatoes)
2 tablespoons minced garlic
garlic salt (to taste)
onion salt (to taste)
salt & pepper (to taste)
3 tablespoons butter
1/3 cup warm milk
McCormick's Montreal Brand steak seasoning (to taste)
paprika (to taste)

Steps:

  • Start by boiling 4-6 cups of water. Enough to accommodate the potatoes.
  • When water is boiling add the chopped potatoes. Boil for 10-12 mins while you are cooking the hamburger.
  • Put the hamburger into a pan and cook on medium high until it begins to brown.
  • Add the chopped onion and garlic.
  • Cook until the onions become soft and the hamburger is almost done. Maybe 8-10 mins?.
  • Add the creamed corn,regular corn, and the green beans.
  • Mix all together thoroughly.
  • Season the mixture with the garlic salt, onion salt, salt & pepper.
  • Cook for another 4-6 mins mixing often.
  • At this point strain the finished potatoes and put them back in the pot u cooked them inches Add the 3 tbsp butter and a little bit of the warm milk. Use an electric beater and start to whip them. Slowly adding the rest of the milk.
  • Put the hamburger mixture into a medium sized cooking pot 8-10 inch's in diameter, 3-4 inches deep. Spread it evenly in the pot.
  • Using a spatula scrape out the mashed potatoes and spread them evenly over the top of the meat mixture.
  • Sprinkle the top with the Montreal steak seasoning and paprika.
  • Bake at 350 for 25-30 mins or until the juices start bubbling out the sides.
  • Enjoy!

SHEPHERD'S PIE



Shepherd's Pie image

You'll like the convenience of this comforting dish. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can be made the day before. Shepherd's pie has never been so easy-or so tasty!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 35m

Number Of Ingredients 9

1 pound ground beef chuck
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
1 box (10 ounces) frozen mixed vegetables (no need to thaw)
Coarse salt and ground pepper
3 cups mashed potatoes

Steps:

  • Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
  • Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
  • Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.

Nutrition Facts : Calories 431 g, Fat 26 g, Fiber 4 g, Protein 25 g

TOP RATED SHEPHERD'S PIE



Top Rated Shepherd's Pie image

There are a number of shepherd's pie recipes out there and this recipe takes the best elements and creates, what I believe to be the World's Best...

Provided by MarkG

Categories     Meat

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 20

6 medium potatoes
6 tablespoons butter, divided
1 tablespoon salt
1/2 cup heavy cream
1 1/2 lbs lean ground beef
1 (2 ounce) package onion soup mix
1 (4 ounce) can sliced mushrooms
1 cup cut green beans
1 cup corn niblets
1 cup peas
1 cup carrot, diced
1 small onion, chopped
1 1/2 cups beef broth
4 tablespoons flour
4 tablespoons ketchup
4 tablespoons Worcestershire sauce
1 tablespoon garlic, minced
1 teaspoon thyme
1 teaspoon cayenne pepper
1/2 cup cheddar cheese, shredded (optional)

Steps:

  • Preheat oven to 350°F.
  • Peel potatoes and slice into 1" cubes and add to medium sauce pan and cover with water. Bring to boil and simmer until soft.
  • In large skillet, add onions, garlic and 3 tbsp butter and saute until translucent.
  • Drain water from potatoes and add 3 tbsp butter, heavy cream, cheddar cheese and salt. Whip until smooth and creamy.
  • Add ground beef to onions and garlic and brown thoroughly.
  • Add flour and onion soup mix. Mix well and cook for 2 -3 minutes. Add broth, ketchup, Worcestershire sauce, thyme and cayenne pepper and combine thoroughly.
  • Add vegetables and bring to a simmer for 5 minutes.
  • Pour meat and vegetable mixture into casserole dish and top with mashed potato mixture. Place in oven. Cook for 30 minutes or until golden brown.

WORLD'S BEST SHEPHERD'S PIE



World's Best Shepherd's Pie image

Baked in an oven-to-table casserole, this dish will be very hot when it comes out of the oven, so be sure to let it cool for several minutes before serving. From Family Fun Magazine.

Provided by looneytunesfan

Categories     One Dish Meal

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 20

1 1/2 cups frozen corn kernels
2 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
1 1/4 lbs ground beef
1 garlic clove, minced
2 tablespoons flour
1 cup beef broth
1 cup diced canned tomatoes or 1 cup crushed tomatoes in puree
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 teaspoons Worcestershire sauce
salt and pepper
6 cups peeled and chopped potatoes
2 teaspoons salt, plus salt to taste
4 tablespoons butter
1/2 cup sour cream
1/4-1/2 cup milk
1 -1 1/2 cup grated white cheddar cheese
paprika

Steps:

  • Cook the corn according to the package instructions. Drain and set aside.
  • Start the potatoes for the topping. Put them in a large pot with enough water to cover them by a couple of inches. Add about 2 teaspoons of salt to the water. Bring the potatoes to a boil, uncovered, over high heat. Cook them for 10 to 13 minutes. Meanwhile, make the meat filling.
  • Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes.
  • Add the ground beef to the pan and break it up with a wooden spoon as it browns. Remove the skillet from the stove and, resting it on a heatproof surface so it won't feel so heavy, tilt the pan so that the excess fat runs to the side. Carefully spoon out the fat and discard it (this will make the dish leaner and healthier, as well as lighter tasting).
  • Put the skillet back on the burner and set the heat to medium low. Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, then the herbs, reserved corn, and Worcestershire sauce.
  • Gently simmer the mixture for several minutes, partially covered, then add salt (1/4 teaspoon, give or take a little) and pepper to taste. Transfer the mixture to a large buttered casserole. Set the oven to 400°, and while it heats, check to see if your boiling potatoes are done.
  • To test the potatoes, use a slotted spoon to transfer a cube from the water to a cutting board and allow it to cool for 30 seconds or so. If you can slice through the chunk easily with a butter knife, the potatoes are done.
  • Set a large colander in the sink and drain the potatoes in it (this job can generate a lot of steam, so it is best done by an adult or under adult supervision). Transfer the drained potatoes to a large mixing bowl and scatter the butter pieces over them. Spoon the sour cream here and there over the hot potatoes as well. Wait several minutes for the butter to melt and the sour cream to warm so the ingredients will be easier to blend, then partially mash the potatoes with a hand masher.
  • Switch to an electric mixer set at medium speed and continue to mash, adding enough milk to make medium-soft mashed potatoes. Don't make them too soft, however; you want them to have some body.
  • Salt the potatoes to taste and spoon them evenly over the filling. Sprinkle the cheese over the top, then sprinkle on some paprika (be sure to wash your hands right afterward so you don't accidentally rub any of the spice in your eyes). Bake the pie on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving.

Nutrition Facts : Calories 795.8, Fat 45.7, SaturatedFat 24.2, Cholesterol 155.1, Sodium 1601.6, Carbohydrate 63.3, Fiber 7.4, Sugar 5.1, Protein 37.1

BEST EVER AMERICAN SHEPHERD'S PIE RECIPE



Best Ever American Shepherd's Pie Recipe image

The tastiest, and easy recipe. I would not have posted unless I tried it and found it delicious and different from the other sheperd pie recipes on this site. Will be a regular during the chili months in buffalo! Deelicios!!!

Provided by jellyko

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs ground beef
1 cup chopped onion
4 garlic cloves, chopped or 2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
2 tablespoons flour
1 cup beef broth or 1 cup stock
1 cup heavy cream
24 ounces canned green beans (cut in half)
3 cups ready made mashed potatoes (fresh or made like bob evans brand)
3 cups cheddar cheese, shredded (or a blend)

Steps:

  • In skillet, brown beef and onion. Drain fat.
  • Add garlic, salt, pepper, worcestershire and flour. Cook for 1 minute.
  • Add beef broth/stock and then heavy cream.
  • Stir in beans.
  • Pour into 11x17 inch pan. top with 1 cup cheese.
  • Top with mashed potatoes. Sprinkle with the rest of shredded cheese.
  • Bake at 375 for 40 minutes. Remove from oven and rest 5-10 minutes.
  • I serve with salad, apple sauce and dessert of course!

Nutrition Facts : Calories 631.9, Fat 42.8, SaturatedFat 22.8, Cholesterol 163.9, Sodium 891.9, Carbohydrate 25.9, Fiber 3.9, Sugar 5.5, Protein 36.2

EASY SHEPHERD'S PIE



Easy Shepherd's Pie image

.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 30m

Yield 6

Number Of Ingredients 7

1 pound ground beef
2 cups hot mashed potatoes
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Steps:

  • Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
  • Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 435.3 calories, Carbohydrate 31.6 g, Cholesterol 88.8 mg, Fat 24.6 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 771.5 mg, Sugar 1.1 g

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Provided by NicoleMcmom

Time 1h25m

Yield 8

Number Of Ingredients 22

3 pounds Yukon Gold potatoes
1 tablespoon kosher salt
¼ cup milk
3 tablespoons salted butter, divided
1 cup shredded white Cheddar cheese
¼ cup sour cream
1 large egg yolk
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 pound ground lamb
1 pound ground beef sirloin
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 cup beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen green peas
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
  • Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
  • Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
  • Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
  • Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g

BEST SHEPHERD'S PIE



Best Shepherd's Pie image

This is the best shepherds pie recipe I've ever had, and it comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.-Valerie Merrill, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 12

2-1/2 pounds potatoes, peeled and cooked
1 cup sour cream
Salt and pepper to taste
2 pounds ground beef
1/2 cup chopped onion
1 medium sweet red pepper, chopped
1 teaspoon garlic salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (16 ounces) whole kernel corn, drained
1/2 cup milk
2 tablespoons butter, melted
Chopped fresh parsley, optional

Steps:

  • Preheat oven to 350°. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. , Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. , Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.

Nutrition Facts : Calories 378 calories, Fat 17g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 626mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein.

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

GROUND BEEF SHEPHERD'S PIE



Ground Beef Shepherd's Pie image

This hearty supper-in-one sent by Elaine Williams is ideal for small families. The Surrey, British Columbia cook uses ground beef, frozen veggies and canned gravy to hurry along the down-home dinner.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 pounds ground beef
1 small onion, chopped
2 garlic cloves, minced
1 can (10-1/2 ounces) beef gravy
1 cup frozen mixed vegetables
1/4 teaspoon Worcestershire sauce
Salt and pepper to taste
2-1/2 cups mashed potatoes

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the gravy, vegetables, Worcestershire sauce, salt and pepper. , Transfer to a greased 1-1/2-qt. baking dish. Spread potatoes over the top. Bake, uncovered, until heated through, 30 minutes.

Nutrition Facts : Calories 457 calories, Fat 18g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 890mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 36g protein.

More about "best shepherds pie recipes"

OUR TOP 12 SHEPHERD'S PIE RECIPES | ALLRECIPES
our-top-12-shepherds-pie-recipes-allrecipes image
2020-08-13 Paleo Shepherd's Pie served out of a red casserole dish. Credit: Bibi. These shepherd's pie recipes run the range from the traditional …
From allrecipes.com
Author Carl Hanson
Estimated Reading Time 4 mins


SHEPHERD'S PIE RECIPES | ALLRECIPES
shepherds-pie-recipes-allrecipes image
Find the best recipes for the classic shepherd's pie. Learn how to make it with ground beef, turkey, chicken, and lamb recipes. Staff Picks. a serving of shepherd's pie on a white plate with the rest of the casserole in the …
From allrecipes.com


25 BEST SHEPHERD'S PIE RECIPES | EASY SHEPHERD'S PIE RECIPE IDEAS ...
2021-08-26 Meat and Potatoes, Perfected: Best Shepherd's Pie Recipes. Comforting Cookie Recipes. Comforting Casserole Recipes 47 Photos. Thanksgiving Leftover Recipes Day 5: …
From foodnetwork.com
Author By


THE BEST LOW CALORIE SHEPHERD'S PIE RECIPE - LOSE WEIGHT BY EATING
Preheat oven to 400° and lightly spray a 9×13 casserole dish with olive oil. Add the potatoes to large pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until fork …
From loseweightbyeating.com


DELUXE SHEPHERD'S PIE RECIPE | I HEART RECIPES
2017-01-15 Grease a 9x13 bake dish, then add in meat & vegetable mixture, and smooth it out into a even layer. Top the meat & veggie mixture with the creamy potato mixture and smooth …
From iheartrecipes.com


EASY SHEPHERD'S PIE RECIPE - EATING ON A DIME
2022-05-13 Prepare the Meat Mixture: Prepare the Oven – Preheat the oven to 400 degrees F. Cook the Meat – Then in a large skillet, add the ground beef and add the onion. Brown the …
From eatingonadime.com


HOMEMADE SHEPHERD'S PIE RECIPE (WITH TIPS TO MAKE IT PERFECT!)
2020-06-04 Steps to make a shepherd’s pie: 1) Brown ground beef, then 2) stir in diced vegetables and sauté until softened. 3) Stir in seasoning and flour, then stir in tomato paste. 4) …
From savorynothings.com


CLASSIC SHEPHERD'S PIE RECIPE | JAMIE OLIVER RECIPES
Method. Preheat the oven to 170°C/325°F/gas 3. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and black pepper. Add a splash of …
From jamieoliver.com


THE BEST SHEPHERD'S PIE RECIPE - HOUSE OF NASH EATS
2019-03-02 Sprinkle with the flour, then stir in to the meat mixture until evenly dispersed, cooking for 1-2 minutes. Add the beef broth and cook for 3-5 minutes until most of the liquid is …
From houseofnasheats.com


SHEPHERD'S PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2021-12-17 Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and mash …
From natashaskitchen.com


AMERICAN SHEPHERDS PIE RECIPES
Steps: In skillet, brown beef and onion. Drain fat. Add garlic, salt, pepper, worcestershire and flour. Cook for 1 minute. Add beef broth/stock and then heavy cream.
From recipes.servegame.org


THE BEST SHEPHERD'S PIE (COTTAGE PIE) - THE COUNTRY COOK
2021-03-17 Instructions. Preheat oven to 350°F. Add the olive oil and diced onion to a 12” skillet and cook on medium heat. Once the onions have become soft and translucent (about 5 …
From thecountrycook.net


BEST SHEPHERD'S PIE RECIPE - HOW TO MAKE BEEF SHEPHERD'S PIE
2016-02-29 Add the peas and corn, and cook for 2 minutes. Add butter to the pan and toss around until fully melted, then stir in flour, thyme leaves, and garlic. Stir for 1 minute, until flour …
From thepioneerwoman.com


SHEPHERD'S PIE - COOKING CLASSY
Reduce heat to low and let simmer until reduced by about 2/3 (and alcohol scent has cooked off), about 8 - 10 minutes. Add remaining greens: Stir in peas and parsley and heat through, about …
From cookingclassy.com


SHEPHERD'S PIE - THE BEST BLOG RECIPES
2021-08-19 FIRST STEP: Preheat the oven to 350 degrees. SECOND STEP: Boil the potatoes in water to cover until fork tender and then drain the water. THIRD STEP: Add the butter, sour …
From thebestblogrecipes.com


OLD FASHIONED SHEPHERD'S PIE - THE STAY AT HOME CHEF
Instructions. Add potatoes to a large pot of boiling water. Boil the potatoes until soft, 15-20 minutes. Meanwhile, cook ground lamb (or ground beef) in a large saucepan over medium …
From thestayathomechef.com


THE BEST HOMEMADE SHEPHERD'S PIE RECIPE - THE RECIPE CRITIC
2020-02-26 Instructions. In a large, deep, oven safe skillet, heat oil over medium high heat and cook carrots, celery and onion until softened. Add in beef and cook, stirring often, until …
From therecipecritic.com


SHEPHERD'S PIE - SPEND WITH PENNIES
2022-05-28 Preheat oven to 400°F. Peel potatoes and cut into 1-inch chunks. Place in a large pot of cold salted water. Bring the potatoes to a gentle boil and cook 13-16 minutes or until …
From spendwithpennies.com


EASY SHEPHERD'S PIE RECIPE - SIMPLY RECIPES
2022-01-05 Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). Season with salt and pepper. Add the Worcestershire sauce and beef broth. Bring the broth to a …
From simplyrecipes.com


SHEPHERD'S PIE | RECIPETIN EATS
2019-01-03 Preheat oven to 180C/350F. Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Allow to steam dry for 30 seconds or so (Note …
From recipetineats.com


BEST 5 SHEPHERD'S PIE RECIPES | FN DISH - FOOD NETWORK
1: 30-Minute Shepherd’s Pie: Easy enough for a weeknight meal yet impressive enough to serve guests, Rachael’s quick-fix recipe lets you create your own ideal meal: Pick either ground beef …
From foodnetwork.com


THE BEST SHEPHERDS PIE RECIPES
2-1/2 pounds potatoes, peeled and cooked: 1 cup sour cream: Salt and pepper to taste: 2 pounds ground beef: 1/2 cup chopped onion: 1 medium sweet red pepper, chopped
From recipes.servegame.org


EVERYONES FAVORITE SHEPHERDS PIE RECIPES
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.
From recipes.servegame.org


THE BEST AUTHENTIC SHEPHERD'S PIE RECIPE - SCRAMBLED CHEFS
2022-01-19 Cook the potatoes for 20 minutes or until fork-tender. Drain the potatoes reserving ¼ cup of the water. Pour the potatoes back into the pan and add in the water then begin …
From scrambledchefs.com


SHEPHERD’S PIE – THE BEST OF BRIDGE
BEAT IN BUTTERMILK, SALT AND PEPPER. RESERVE 1 TBSP. (15 mL) OF BEATEN EGG AND ADD REMAINDER TO MIXTURE. SPREAD POTATO MIXTURE OVER MEAT AND …
From bestofbridge.com


SHEPHERD'S PIE - ONCE UPON A CHEF
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. …
From onceuponachef.com


SHEPHERD'S PIE RECIPES | BBC GOOD FOOD
Vegan shepherd's pie. A star rating of 4.2 out of 5. 121 ratings. A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low …
From bbcgoodfood.com


SHEPHERD'S PIE RECIPES | TASTE OF HOME
This is the best shepherd's pie recipe I've ever had, and it comes from a friend who was a whiz... Easy Shepherd’s Pie. 4 reviews. Lorraine's chunky beef mix add heartiness to this quick …
From tasteofhome.com


10 BEST SHEPHERDS PIE WITH GROUND BEEF RECIPES - YUMMLY
2022-05-21 Cottage (Shepherds) Pie cast iron redhead. garlic, Dijon mustard, ground beef, salt, shredded cheddar, mashed potatoes and 11 more.
From yummly.com


BEST-EVER SHEPHERD'S PIE RECIPE
2021-12-20 Heat half the oil in a large heavy bottomed casserole dish over a medium-high heat. Fry the mince in batches, browning well all over before transferring to a bowl.
From delish.com


BEST SHEPHERDS PIE EVER | CANADIAN LIVING
2008-12-04 Put mixture into 9x11 casserole and spread creamed corn over top then put niblets corn evenly over that. Carefully put the creamy mashed potatoes on top and sprinkle with a …
From canadianliving.com


CLASSIC SHEPHERD'S PIE RECIPE - BBC FOOD
Method. Preheat the oven to 220C/425F/Gas 7. Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown.
From bbc.co.uk


BEST SHEPARDS PIE RECIPE 2022 ️ - JOJO RECIPES
How To Make Shepards Pie - #7 Step. Top it with the cheesy mashed potatoes. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are …
From jojorecipes.com


THE BEST SHEPHERD'S PIE RECIPE - MARIA'S MIXING BOWL
Preheat the oven to 350 degrees F. In a pot over medium heat, melt together the cream, sour cream, and butter. While the meat is cooking boil the peeled potatoes in slightly salted water …
From mariasmixingbowl.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #savory-pies     #main-dish     #beef     #potatoes     #vegetables     #easy     #kid-friendly     #dietary     #one-dish-meal     #low-sodium     #low-carb     #inexpensive     #ground-beef     #low-in-something     #meat

Related Search