Chocolate Gifts Recipe Recipe For Shepherds Pie

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SHEPHERD'S PIE IV



Shepherd's Pie IV image

Shepherd's Pie is a wonderful 'company meal' to share or to send for my husband's lunches. We like to pack it in disposable containers and share it with home bound friends who are recovering from an illness or with our grandma. Since everything is in one container, it is easy to transport and hearty to eat. If desired, replace the chives with parsley.

Provided by Kathleen Enick

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Yield 12

Number Of Ingredients 13

2 pounds ground sirloin
4 large onions, peeled and diced
1 pound frozen green beans, thawed
1 head cauliflower, chopped
8 ounces shredded Cheddar cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
12 potatoes, peeled and diced
4 ounces cream cheese, softened
¼ cup butter, softened
½ cup milk
⅛ teaspoon garlic powder
1 tablespoon dried chives
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15x2 inch baking dish.
  • Place ground sirloin in a large skillet over medium heat and saute 1 minute. Add chopped onion and continue to cook until meat is no longer pink and onion is beginning to brown. Pour mixture into greased baking dish.
  • Top meat layer with green beans and cauliflower. Sprinkle cheese over vegetables, then spread evenly with cream of mushroom soup.
  • Place potatoes in a large pot. Cover them with water and bring to a boil. Boil 10 minutes, or until tender. Drain.
  • To potatoes add softened cream cheese and butter or margarine. Whip until all ingredients are combined. Pour in milk and continue to whip until potatoes are smooth and fluffy. Add garlic powder, salt, and pepper to taste. Spread potatoes over soup layer. Sprinkle lightly with chives.
  • Bake uncovered in preheated oven for 35 to 45 minutes, until potatoes are golden brown.

Nutrition Facts : Calories 563.7 calories, Carbohydrate 51.3 g, Cholesterol 91.9 mg, Fat 28.2 g, Fiber 7.7 g, Protein 27.4 g, SaturatedFat 13.9 g, Sodium 573.9 mg, Sugar 7.2 g

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

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.

SHEPHERD'S PIES



Shepherd's Pies image

When you need a real meat-and-potatoes fix, try this hearty layered casserole that blends from-scratch mashed potatoes with cream cheese and a meat filling. Your favorite barbecue sauce gives the dish an extra tang. -Cindy Kliskey, Pepperell, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 11

5 pounds potatoes (about 10 medium), peeled and cubed
2 pounds ground beef
2 large onions, chopped
2 garlic cloves, minced
2 cans (15-1/2 ounces each) whole kernel corn, drained
1-1/2 cups barbecue sauce
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, cubed
1 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15 minutes., Meanwhile, cook beef, onions and garlic in a Dutch oven until meat is no longer pink; drain. Stir in corn and barbecue sauce., Drain potatoes; mash with cream cheese, butter, salt and pepper. Spoon meat mixture into 2 greased 13x9-in. baking dishes. Spread mashed potatoes over tops; sprinkle with cheese. , Bake, uncovered, until bubbly, 25-30 minutes. Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake until bubbly, about 1-1/4 hours. Uncover; bake until cheese is melted and a thermometer inserted in center reads 165°, 5-10 minutes longer.

Nutrition Facts : Calories 443 calories, Fat 25g fat (13g saturated fat), Cholesterol 88mg cholesterol, Sodium 820mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 3g fiber), Protein 18g protein.

THANKSGIVING-LEFTOVERS SHEPHERD'S PIE



Thanksgiving-Leftovers Shepherd's Pie image

Thanksgiving leftovers can be enjoyed all at once when combined in this delicious and creative take on a classic shepherd's pie.

Provided by Martha Stewart

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

Yield Serves 4 to 6

Number Of Ingredients 6

3 cups cooked stuffing
1 cup cranberry sauce, plus more for topping (optional)
1 pound sliced cooked turkey
10 ounces glazed carrots, (or another leftover vegetable)
4 to 6 tablespoons gravy
3 to 4 cups mashed potatoes

Steps:

  • Preheat oven to 350 degrees. In a 9- to 10-inch pie plate, mound stuffing on bottom; layer with cranberry sauce, turkey, and carrots. Drizzle with gravy; spread potatoes over surface to sides of dish. Top with more cranberry sauce, if desired.
  • Place pie on a baking sheet, and bake until heated through and potatoes are golden, 35 to 40 minutes. Let cool slightly.

SHEPHERD'S PIE



Shepherd's Pie image

Shepherd's Pie is one of those classic, traditional comfort foods that reminds me of my childhood. My grandmother used to make it for us all the time. She would use canned vegetables, but this is an updated version with all fresh vegetables, ground lamb instead of beef, and the extra bonus of aromatic rosemary and some horseradish for a kick.

Provided by Seamus Mullen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 26

2 pounds Yukon gold potatoes, peeled and quartered
3 tablespoons kosher salt
1 dried chili pepper
2 bay leaves
2 tablespoons unsalted butter
Zest of 1 lemon
2 tablespoons grated fresh horseradish
2 tablespoons extra-virgin olive oil
1 cup grated sharp Cheddar, preferably Cabot Clothbound
Salt and freshly ground pepper
1 Spanish onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
1 celery root, peeled and diced
2 tablespoons minced rosemary
2 sprigs thyme, leaves minced
2 cloves garlic, minced
1 pound ground lamb
1/4 cup olive oil
1 teaspoon mustard seed
1 teaspoon coriander seed
2 tablespoons tomato paste
1/2 cup red wine
2 tablespoons chopped parsley
2 tablespoons chopped mint
extra-virgin olive oil

Steps:

  • Mashed potatoes, part 1: Preheat the oven to 400 degrees F. Peel the potatoes, cut them into quarters, place them in a large pot, and cover with plenty of cold water. Add salt, dried chili pepper, and bay leaves. Cover and bring to a boil, then remove lid and reduce to a simmer. Cook all the way through, about 20 minutes. Strain, reserving some water, and discard bay leaf and dried chili.
  • Filling: Meanwhile, chop onion, carrots, celery, celery root, rosemary, thyme, and garlic as indicated above.
  • Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat. Add the lamb and begin to brown. Add mustard, coriander, onions, carrots, celery, celery root, rosemary, and thyme, and combine carefully with a rubber spatula.
  • When the vegetables have cooked slightly, add garlic and tomato paste. Mix carefully. Add red wine, reduce heat, and simmer 5-10 minutes, stirring occasionally, until everything is cooked through. Remove from heat and set aside.
  • Mashed potatoes, part 2: When the potatoes are done, drain them (reserving some cooking liquid and discarding the bay leaves and dried chili) and return them to the pot. Mash them with a potato masher, then mash in butter, lemon zest, olive oil, and horseradish. Stir in grated Cheddar. Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden and the lamb is hot, about 15 to 20 minutes.
  • Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden, about 15 to 20 minutes.
  • While the dish is baking, chop the parsley and mint for garnish.
  • Assembly: Garnish with parsley, mint, and a drizzle of extra-virgin olive oil. Serve immediately.

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