Classic Shepherds Pie Recipe With Corn Recipe For Hand

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J. J.'S SHEPHERD'S PIE



J. J.'s Shepherd's Pie image

I got this simple recipe 20 years ago from my friend J.J. The secrets to this classic comfort-food are American cheese and creamed corn. I have tried every cheese on earth over the years, and American seems to work the best. Prepare the mashed potatoes to your liking--I season mine with milk, butter, and pepper. My kids and I go crazy for this!

Provided by mrsoofie

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

Time 1h

Yield 12

Number Of Ingredients 5

1 pound ground beef
1 (16 ounce) can cream-style corn
1 (10 ounce) package frozen corn niblets
16 slices American cheese
1 ½ pounds mashed potatoes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Stir cream-style corn and corn niblets together in a saucepan over medium heat; cook and stir until heated through, 5 to 10 minutes.
  • Spread ground beef out in the bottom of a casserole dish. Top with 8 slices American cheese, corn mixture, remaining cheese slices, and mashed potatoes, respectively.
  • Bake in the preheated oven until corn mixture bubbles along the edges of the dish, about 30 minutes. Cool briefly before slicing.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 22.2 g, Cholesterol 59.9 mg, Fat 18.4 g, Fiber 1.9 g, Protein 17.1 g, SaturatedFat 10 g, Sodium 863.2 mg, Sugar 3.1 g

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

CORNED BEEF SHEPHERD'S PIE



Corned Beef Shepherd's Pie image

Corned beef shepherd's pie is a delicious twist on a classic shepherd's pie recipe for St. Patrick's Day.

Provided by Linda Larsen

Categories     Dinner     Entree

Time 1h10m

Number Of Ingredients 21

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
4 carrots, sliced
2 cups green cabbage, chopped
1 pound corned beef , diced and cooked
3 tablespoons flour
1 1/2 cups beef broth
1/3 cup ketchup
2 tablespoons mustard
2 tablespoons Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
3 cups water
3 tablespoons butter
1/2 cup milk
3 cups instant mashed potato flakes
1/3 cup sour cream
1/2 cup Parmesan cheese, grated
1 cup frozen baby peas, thawed
1/2 teaspoon paprika

Steps:

  • Gather the ingredients. Preheat the oven to 375 F.
  • In a large skillet , melt 2 tablespoons butter over medium heat. Add the onion and garlic; cook and stir for 4 to 5 minutes until crisp-tender.
  • Add the carrots; cook and stir 4 minutes.
  • Then add cabbage; cook and stir 4 to 5 minutes longer until crisp-tender.
  • Then add the corned beef; cook and stir for 3 minutes.
  • Add the flour; cook and stir for 3 minutes to remove the raw flour taste.
  • Add the broth, ketchup, mustard, Worcestershire sauce, and salt and pepper to taste to the skillet and stir gently but thoroughly; simmer for 10 minutes.
  • Meanwhile, combine 3 cups water, 3 tablespoons butter, and 1/2 cup milk in large saucepan; bring just to a boil.
  • Remove from heat and beat in the potato flakes until combined. Add the sour cream and Parmesan cheese.
  • Add the peas to the beef mixture.
  • Pour the meat mixture into a 3-quart casserole dish. Top with the mashed potatoes and spread to cover, then run a fork over the potatoes to make shallow furrows. Sprinkle with paprika.
  • Bake for 25 to 35 minutes or until filling is bubbly and the potatoes are golden brown.
  • Let cool for 10 minutes, then serve.

Nutrition Facts : Calories 415 kcal, Carbohydrate 29 g, Cholesterol 98 mg, Fiber 5 g, Protein 18 g, SaturatedFat 13 g, Sodium 1372 mg, Sugar 7 g, Fat 26 g, ServingSize 1 casserole (6 to 8 servings), UnsaturatedFat 0 g

SOUTHWEST SHEPHERD'S PIE



Southwest Shepherd's Pie image

This a wonderfully portioned dish which can be served alone or with a side salad and cornbread. It has a delicious flavor with spice!-Veronica Greco, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

2 medium potatoes, peeled and cubed
1/2 pound lean ground beef (90% lean)
1/2 cup canned diced tomatoes
1/3 cup medium salsa
2 tablespoons canned chopped green chilies
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 cup shredded cheddar cheese, divided
1 cup frozen corn
2 tablespoons butter

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, green chilies and 1/4 teaspoon salt and pepper; heat through. Stir in 1/2 cup cheese. Transfer to a greased 4-cup baking dish; sprinkle with corn., Drain potatoes and place in a large bowl. Mash potatoes with butter and remaining salt and pepper. Spread over top; sprinkle with remaining cheese., Bake at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 694 calories, Fat 36g fat (23g saturated fat), Cholesterol 146mg cholesterol, Sodium 1365mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 5g fiber), Protein 40g protein.

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