Cowherds Pies Recipes

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COW PIES



Cow Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 36 cookies

Number Of Ingredients 12

2 cups sugar
2 1/2 sticks (1 1/4 cups) butter, softened
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup good semisweet chocolate chips, plus extra for topping if desired
1 cup milk chocolate chips, plus extra for topping if desired
1/2 cup white chocolate chips, plus extra for topping if desired
16 ounces semisweet chocolate

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a mixer, cream the sugar and butter until fluffy, scraping the sides once. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
  • Sift together the flour, cocoa, baking soda and salt in a bowl, then add in batches to the mixer, mixing until just combined after each addition. Gently mix in the semisweet, milk and white chocolate chips.
  • Using a cookie scoop, add generous 1-tablespoon portions of dough to a baking sheet (about 12 portions). Repeat with the remaining dough and additional baking sheets. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake until the cookies are barely done and are still soft and chewy, 9 to 11 minutes. Don't overbake! Let cool on a baking rack.
  • Melt the semisweet chocolate in a bowl over a pan of simmering water.
  • Dip the cookies one by one into the melted chocolate to coat, then transfer to parchment-lined baking sheets to set.

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.

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

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

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

COWHERD'S PIES



Cowherd's Pies image

Only cooking for 1 or 2? No problem - these savoury pies will last very well (unbaked) in the freezer

Provided by Millereg

Categories     Lunch/Snacks

Time 1h25m

Yield 8 pies, 8 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground sirloin
1 teaspoon soy sauce
2 beef bouillon cubes or 2 teaspoons powdered beef bouillon
salt and pepper, to taste
12 fluid ounces water
1 pinch nutmeg
2 tablespoons plain flour
2 fluid ounces water, additional
2 cups plain flour
2/3 cup water
1/2 teaspoon salt
2 ounces meat drippings
1 (12 ounce) package puff pastry
1 egg yolk
1 teaspoon water

Steps:

  • ---To Make The Filling---.
  • Place the meat into a pan, stir over low heat until it is well browned; drain off any surplus fat.
  • Add crumbled stock cubes, 12 fluid ounces water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, and simmer gently for 20 minutes, and then remove from the heat.
  • Combine extra 2 fluid ounces water and flour, stir or whisk until the flour mixture is smooth.
  • Add the flour mixture to the meat, stir until combined.
  • Return to the heat, stir until the meat boils and thickens.
  • Add soy sauce (to give brown colour), stir until combined.
  • Simmer, uncovered, 5 to 10 minutes, and then remove from the heat and allow to become cold.
  • ---To Make The Pie Bases---.
  • Sift the flour and salt into a bowl.
  • Place the water and drippings into a saucepan, stir until the drippings melt; remove from heat.
  • Make a well in the centre of the dry ingredients, add the liquid, stir until combined.
  • Turn out onto a lightly floured surface, knead lightly.
  • Roll out the pastry to line eight greased single-serving pie tins.
  • Cut the excess pastry around the sides using a sharp knife.
  • Fill the centres with the cold meat filing.
  • ---To Make The Pie Crusts---.
  • Roll out the puff pastry on a lightly floured surface, cut out rounds for the tops of pies, using a saucer as a guide.
  • Wet the edges of the base pastry, and then gently press the tops into place; trim around the edges with a sharp knife.
  • Brush the tops with combined egg-yolk and water.
  • ---Down To The Wire---.
  • Bake the pies at 425°F for 5 minutes or until golden brown, and thenreduce the heat to 350°F and cook for a further 10 minutes.
  • ---The Extra Pies---.
  • Freeze unbaked pies individually.
  • To cook, allow to thaw completely and bake as above.

Nutrition Facts : Calories 548.3, Fat 29.9, SaturatedFat 9.5, Cholesterol 80.7, Sodium 494.1, Carbohydrate 44.8, Fiber 1.5, Sugar 0.6, Protein 23.3

NO BAKE COW PIES



No Bake Cow Pies image

These are the easiest cookies and require no baking. Great for gift trays during the holidays.

Provided by Cindy Carnes

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 12

Number Of Ingredients 4

2 cups milk chocolate chips
1 tablespoon shortening
½ cup raisins
½ cup blanched slivered almonds

Steps:

  • Melt the chocolate and shortening together over medium-low heat. Stir until smooth. Remove the mixture from heat and stir in raisins and nuts. Drop cookies by tablespoon onto waxed paper. Chill and serve.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 23.9 g, Cholesterol 6.1 mg, Fat 11.5 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.5 g, Sodium 1.2 mg, Sugar 19.9 g

COW PIES



Cow Pies image

Yields 36 cookies.

Provided by Ree Drummond

Categories     bake,chocolate,cookies,dessert

Time 1h10m

Yield 36 servings

Number Of Ingredients 12

2 cups sugar
2 ½ sticks (1 ¼ cups) butter, softened
2 large eggs
1 Tbsp vanilla extract
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking soda
1 tsp kosher salt
1 cup good semisweet chocolate chips, plus extra for topping if desired
1 cup milk chocolate chips, plus extra for topping if desired
½ cup white chocolate chips, plus extra for topping if desired
16 oz semisweet chocolate

Steps:

  • Preheat the oven to 350ºF.
  • Using a mixer, cream the sugar and butter until fluffy, scraping the sides once. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
  • Sift together the flour, cocoa, baking soda and salt in a bowl, then add in batches to the mixer, mixing until just combined after each addition. Gently mix in the semisweet, milk and white chocolate chips.
  • Using a cookie scoop, add generous 1-tablespoon portions of dough to a baking sheet (about 12 portions). Repeat with the remaining dough and additional baking sheets. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake until the cookies are barely done and are still soft and chewy, 9 to 11 minutes. Don't overbake! Let cool on a baking rack.
  • Melt the semisweet chocolate in a bowl over a pan of simmering water.
  • Dip the cookies one by one into the melted chocolate to coat, then transfer to parchment-lined baking sheets to set.

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.

ENGLISH COTTAGE-SHEPHERD'S PIE WITH HERBS



English Cottage-Shepherd's Pie With Herbs image

True comfort food at it's finest, and one of our all-time favorites! Perfect for a chilly autumn or winter's day, and goes great with a glass of cider or Guinness. Recipe is from my sis-in-law Ellen, who happens to be married to an Englishman. I hope you enjoy as much as we do!

Provided by BecR2400

Categories     One Dish Meal

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 12

1 lb lean ground beef
1 large onion, diced
12 ounces fresh mushrooms, sliced
16 ounces frozen peas and carrots (or cooked fresh carrot slices)
6 cups prepared instant mashed potatoes (or leftover mashed potatoes)
1 ounce herb & beef gravy mix (1 packet McCormick Herb & Mushroom gravy mix)
1/8 teaspoon rosemary
1/4 teaspoon thyme
1 1/4 cups water or 1 1/4 cups dry red wine
1/2 teaspoon ground black pepper
1 cup shredded sharp cheddar cheese
1 large tomatoes, sliced

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium saucepan, cook ground beef and onion over medium-high heat until beef is very well browned, about 10-15 minutes. Stir in the sliced mushrooms and package of frozen peas & carrots. Stir well and heat through.
  • To the meat mixture, add the gravy packet and 1 1/4 cups water or dry red wine, the rosemary & thyme, and the black pepper. Stir well to combine. Bring mixture to the boil over medium-high heat. Boil and stir for 2-3 minutes (gravy mixture will thicken when cool).
  • Turn beef mixture into a greased large and deep casserole dish (I use the crock liner of my 4 quart crock pot). Top with potatoes, cheese and tomato slices.
  • Cover and bake at 350 degrees for 30 minutes. Uncover, and cook an additional 10-15 minutes, until hot and bubbly.
  • Serve with Parmesan cheese for topping at the table, along with a glass of cider or ale (we like Guinness Extra Stout), if desired!
  • Note: To freeze, omit the cheese and tomato. Do not bake. To cook, defrost in refrigerator overnight, add cheese and tomato, and bake as directed, adding about 20 minutes to the baking time to compensate for the chilled food.

Nutrition Facts : Calories 523.5, Fat 25.4, SaturatedFat 13.8, Cholesterol 98.9, Sodium 1011.5, Carbohydrate 47.5, Fiber 8.7, Sugar 3.4, Protein 29.5

SHEPHEDS, COTTAGE OR CUMBERLAND PIE



Shepheds, Cottage or Cumberland Pie image

This was one of my favourite meals when I was a kid and I still love it now. Really comforting and satisfying traditional British food. I've tried other versions but this 1 with the carrots is my favourite. Serve with boiled cabbage or peas and plenty of gravy. Can also be made with lamb mince Yum! The recipe given is for shepherds pie. For cottage pie, add a sprinkling of grated cheese over the top before baking. For cumberland pie, add a sprinkling of breadcrumbs on top before adding the cheese but personally, I don't think it needs either of these. I'm a shepherds man through and through!

Provided by robd16

Categories     Meat

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

500 g beef mince (ground)
1 large onion, chopped
2 medium carrots, chopped quite small
1 beef stock cube
1 tablespoon Worcestershire sauce (can use brown HP sauce)
1 tablespoon beef gravy granules
1 tablespoon vegetable oil
1 teaspoon mixed herbs
500 ml water
salt
pepper
5 large potatoes (boiled and mashed with salt, pepper, butter and milk)

Steps:

  • Fry the mince in the oil over a high heat until completely browned and broken down, add the onion half way through.
  • Now add the carrots and the crumbled beef stock cube, mix well, add the Worcestershire sauce and the water along with the herbs and cook until almost all of the water has evaporated and the carrots are soft.
  • Add the gravy granules and mix well. You should now have quite a thick mixture. You don't want it too thick so add a little more water if needed.
  • Add salt and pepper to taste and put into an ovenproof dish.
  • Top with the mash potatoes and bake in a preheated oven for about 30 minutes until browned on top.

AMERICAN SHEPHERD'S PIE (COWHERD'S PIE)



American Shepherd's Pie (Cowherd's Pie) image

A variation on Alton Brown's highly-regarded Shepherd's Pie recipe, substituting ground beef for lamb. You will find the original recipe here: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2/index.html This is my to-try selection for the week of January 2, 2012.

Provided by Cranky Ex-Chef

Categories     Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 20

1 1/2 lbs potatoes
1/4 cup heavy cream
2 ounces butter, unsalted
3/4 teaspoon salt, kosher
1/4 teaspoon ground black pepper
1 egg yolk
2 tablespoons oil
1 cup onion, chopped
2 carrots, peeled and diced small
2 garlic cloves, mashed
2 lbs lean ground beef
1 teaspoon salt, kosher
1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons fresh thyme, chopped
1/2 cup frozen corn kernels
1/2 cup frozen peas

Steps:

  • Make the Mashed Potatoes:.
  • Peel the potatoes and cut into a large dice. Place in pot and cover with cold water. Bring to a boil over medium-high heat and then reduce heat to a simmer, cooking the potatoes until a fork inserted in a potato dice causes it to break apart. Drain the potatoes and then return to the pot, adding the cream and butter. Mash the potatoes until smooth then season with the salt and pepper. Add the egg yolk, stirring until well combined. Set the mashed potatoes aside.
  • Make the Meat Filling.
  • (If you are a confident kitchen multi-tasker, you can prepare the meat filling while the potatoes are cooking to decrease the total prep time on the meal).
  • Preheat the oven to 400 degrees F.
  • Heat a large saute pan or dutch oven (for a one-pot meal) over medium-high heat. Add the oil, allow it to heat for a moment then add the onion and carrots. Saute the veggies about four minutes, or until the onions just begin to brown. Stir in the crushed garlic, then crumble in the ground beef and stir to brown. Cook the meat 3-5 minutes, or until the beef is cooked through. Season with the salt and pepper, then sprinkle on the flour, tossing to coat the meat. Cook the floured meat for another minute. Stir in the tomato paste, chicken broth, Worcestershire sauce, and thyme. Allow the mix to come to a boil, stirring to keep the mixture from sticking to the bottom of the pot. Reduce the heat and simmer until the sauce thickens slightly.
  • If you prepared the meat in a dutch oven or similar casserole you may leave the meat mixture in that dish and continue with the recipe. Otherwise, to bake the dish in a casserole pan spread the meat mixture evenly into an 11" by 7" glass baking dish. The glass baking dish is prone to boil-overs so set it on a foil- or parchment-lined cookie sheet when baking.
  • Spread the peas and corn on top of the meat mixture then gently top with the mashed potatoes, starting at the edges and smoothing the potatoes towards the middle of the dish with an offset metal or rubber spatula.
  • Place the casserole on a rack in the middle of the oven and backe for 25 minutes, or until the potatoes begin to brown. Remove to a cooling rack for 15 minutes before serving.

Nutrition Facts : Calories 433.1, Fat 24.3, SaturatedFat 10.7, Cholesterol 119.9, Sodium 775.3, Carbohydrate 26.6, Fiber 3.6, Sugar 3, Protein 27.3

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2020-03-16 Upside-Down Shepherd's Pie Recipe. This super-speedy dish flips traditional shepherd's pie on its head — literally. Simply simmer cooked ground beef with root …
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EASY SHEPHERD'S PIE RECIPE - HOW TO MAKE BEEF SHEPHERD'S PIE
2022-01-07 Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 …
From delish.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


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


SUPER SHEPHERD'S PIE - ART AND THE KITCHEN
2012-12-14 Peel and cut potatoes; cook in salted water until tender, about 20 minutes, drain. Add butter, milk and mash; set aside. In large sauté pan add ground beef, salt, pepper and …
From artandthekitchen.com


CLASSIC SHEPHERD'S PIE - OH SWEET BASIL
2021-02-23 Instructions. Make our favorite mashed potatoes. You need about 4 cups of mashed potatoes to top off the casserole, set aside. Heat the oil over medium high heat in a large, …
From ohsweetbasil.com


CLASSIC SHEPHERDS PIE RECIPE - A FARMGIRL'S KITCHEN®
2020-09-17 Step 2: In a large cast iron skillet over medium heat cook the onions, carrots, and celery in the oil. Cook until translucent. Season with salt and black pepper to taste. Step 3: …
From afarmgirlskitchen.com


BEST THE PIONEER WOMAN'S SHEPHERD'S PIE RECIPES | FOOD NETWORK …
2017-09-20 Step 3. Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate. Step 4. Add the onions to the pot. …
From foodnetwork.ca


13 SHEPHERD'S PIE RECIPES - DELICIOUS. MAGAZINE
Find deep satisfaction in plunging a spoon into our comforting shepherd’s pie recipes. We’ve got classic, vegetarian and healthier alternatives as well as our ever-popular recipe using leftover …
From deliciousmagazine.co.uk


SHEPHERD'S PIE | ARCTIC GARDENS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. In the meantime, in a large saucepan, heat oil on high and brown ground beef. Add onion, …
From arcticgardens.ca


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


HOW TO MAKE SHEPHERD'S PIE | ALLRECIPES
2021-03-04 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 …
From allrecipes.com


SHEPHERD'S PIE - IMMACULATE BITES
2019-12-16 Add the ground meat and brown for 6-8 minutes, breaking into bits so the beef doesn’t form large chunks. Remove any fatty oil from the beef, use a spoon or ladle. Add …
From africanbites.com


COOKISTRY: COW-HERDER'S PIE
2010-03-15 New dinner from leftovers. Why cow-herder's pie? Because there was no lamb to make it shepherd's pie. Yum. Freshly posted at 8:02 PM by Donna Currie. Donna Currie. …
From cookistry.com


SHEPHERD'S PIE - GIMME SOME OVEN
2019-03-04 Instructions. Cook the mashed potatoes. Follow the instructions here to prepare a half batch of this mashed potatoes recipe . Once the mashed potatoes are ready to go, …
From gimmesomeoven.com


SHEPHERDS PIE RECIPE (OR IS IT COWBOYS PIE ... - SHE WEARS MANY HATS
2019-02-24 Preheat oven to 400-degrees F and line a baking sheet with parchment paper. You'll need one 11x7-inch baking dish or approximate. Place diced potatoes in medium saucepan, …
From shewearsmanyhats.com


WORLD BEST GARLIC COOKING RECIPES : AMERICAN SHEPHERD'S PIE …
Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins Ingredients. Servings: 8 1 1/2 lbs potatoes ; 1/4 cup heavy cream ; 2 ounces butter, unsalted ; 3/4 teaspoon salt, …
From worldbestgarlicrecipes.blogspot.com


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


GREAT PIES - THE COWHERDS, SOUTHAMPTON TRAVELLER REVIEWS
2016-08-05 The Cowherds: Great pies - See 1,521 traveler reviews, 213 candid photos, and great deals for Southampton, UK, at Tripadvisor.
From tripadvisor.ca


THE BEST CLASSIC SHEPHERD'S PIE - THE WHOLESOME DISH
2019-02-09 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 …
From thewholesomedish.com


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