CLASSIC SHEPHERD'S PIE
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
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
30 MINUTE SHEPHERD'S PIE
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
- While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
- Preheat broiler to high. Fill a small rectangular flameproof casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
WORLD'S BEST SHEPHERD'S PIE
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
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
IMPOSSIBLE™ SHEPHERD'S PIE
Impossible™ ground meatless burger is easily whipped up into a comforting shepherd's pie that is sure to please the whole family!
Provided by Liz Dalton 'Lizzie'
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat 1 tablespoon butter in a 10-inch skillet over medium to medium-high heat. Cook and stir the meatless ground beef with shallots and garlic until browned and crumbly and shallots are soft, about 10 minutes. Add peas and carrots, gravy, Worcestershire sauce, salt, and pepper. Saute for 5 minutes.
- Spread the mixture onto the bottom of a 10-inch round baking dish. Spread mashed potatoes evenly over the top. Sprinkle with Cheddar cheese and dot with remaining butter.
- Bake in the center of the preheated oven until the cheese and butter have fully melted, about 20 minutes. Top with parsley and serve.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 36.4 g, Cholesterol 71.1 mg, Fat 29.1 g, Fiber 4.6 g, Protein 13.6 g, SaturatedFat 15.2 g, Sodium 1387.2 mg, Sugar 3 g
TRADITIONAL SHEPHERD'S PIE
Instead of using a pastry crust, this recipe creates a savory crust with mashed potatoes. The bacon flavor in the filling is fabulous! I think you and your family will love this pleasing pie.-Chris Eschweiler, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon, onion, garlic and oregano until bacon is crisp; drain. Stir in the tomato sauce, olives and beef. Simmer, uncovered, for 10 minutes or until heated through. , Meanwhile, combine the mashed potatoes, eggs, butter, cilantro and salt. Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Layer with beef mixture and remaining potato mixture. , Bake at 375° for 20 minutes. Brush the pie with melted butter. Bake 10 minutes longer or until top is golden brown.
Nutrition Facts : Calories 288 calories, Fat 13g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 354mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 5g fiber), Protein 16g protein.
EASY SHEPHERD'S PIE
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Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 30m
Yield 6
Number Of Ingredients 7
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
FANTASTIC AUTHENTIC SHEPHERD'S PIE
I've done this recipe for years and always goes down well. Its great comfort food. Decided to post this recipe because friends keep asking for it. I'm happy to share my recipe for everyone to try for themselves. I'm sure you'll agree this is a fantastic tasting shepherd's pie that will leave you satisfied in making time and time again.
Provided by Chef Punchin
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Pre- heat the oven to 200°C.
- Heat the olive oil in a saucepan and fry the onions, garlic carrots until golden. Season then add the rosemary, cook for approx 5 minutes. In a separate pan cook the minced meat until browned, add the thyme leaves, stirring constantly to break up the meat and ensure it cooks evenly. When the mince is browned, remove from the pan and place on a lined plate to remove excess fat, add the mushrooms to this pan and sauté for approx 5 minutes or until lightly golden.
- Add the tomato puree and the cooked mince to the carrots and onions pour over the red wine and reduce by approx half. Season with a little salt and pepper then add the stock and a good dash of Worcestershire sauce. Gently simmer for 20 minutes or so, until the meat is cooked and the mixture has thickened. Spoon the mixture into an ovenproof serving dish.
- Boil the potatoes and cook for about 20 minutes until softened. Drain and cover with a lid to steam 'dry' and reduce any excess moisture. Add the butter and egg yolks and mash thoroughly, grate half the parmesan into the potato and mix well. Don't allow the potato to become too wet or they won't crisp up nicely in the oven. Season.
- Spoon the potato mixture over the meat, sprinkle with the remaining parmesan and finish with a drizzle of olive oil.
- Bake for 25-30 minutes or until the top is golden.
Nutrition Facts : Calories 1038.2, Fat 76, SaturatedFat 33.7, Cholesterol 266.7, Sodium 503, Carbohydrate 47.6, Fiber 6.4, Sugar 6.3, Protein 38.9
SHEPHERD'S PIE RECIPE BY TASTY
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
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
THE HUMBLE SHEPHERD
Ground turkey stands in for ground beef or the more traditional lamb in this simple version of shepherd's pie. Frozen vegetables make assembly simple; you can even use instant mashed potatoes instead of making your own to cut down on preparation time.
Provided by Amanda Fetters
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or until fork-tender. Drain and beat until smooth with an electric mixer. Add butter, milk, and salt and pepper to taste; beat to desired consistency.
- Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir turkey and onion until turkey is fully cooked. Add gravy mix and water; stir often, until gravy is thick and bubbly. Season with salt and pepper.
- Add turkey mixture to the baking dish. Next, layer the peas and carrots, and top with the mashed potatoes. Top with a layer of shredded cheese.
- Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the potatoes are golden on the top.
Nutrition Facts : Calories 566.5 calories, Carbohydrate 36 g, Cholesterol 129.7 mg, Fat 34.4 g, Fiber 5.6 g, Protein 30.5 g, SaturatedFat 18 g, Sodium 1037.6 mg, Sugar 6.8 g
SHEPHERD'S PIE (THE REAL THING!)
This is a traditional English pub style recipe. I can make this anywhere in the world and it will evoke memories of pub lunches! This is no way a diet item! Its a robust & hearty dish!
Provided by KaffirLime
Categories Savory Pies
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
- In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
- Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
- Add the cooked mince into this pan and mix well.
- Add dried marjoram, rosemary and thyme and mix well.
- Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
- Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
- Add salt & pepper to taste.
- Cook potatoes in salted water till soft enough to mash.
- Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
- Pour cooked mince mixture in a big enough pyrex dish.
- Layer the mash potato on top and seal the edges.
- Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
- Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!
CREAMY SHEPHERD'S PIE
This creamy shepherds pie is delicious. My hubby loves it and calls it gourmet shepherds pie. Wonderful on a cold day!
Provided by Miss Diggy
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown hamburger with onion.
- Add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk.
- Let simmer for about 2 minutes.
- Then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce.
- Repeat.
- Sprinkle on the cheese and bake at 375 for 45 minutes.
BEST 30 MINUTE SHEPHERD'S PIE
Make and share this Best 30 Minute Shepherd's Pie recipe from Food.com.
Provided by LMillerRN
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
- While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
- Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
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- Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots, celery, thyme and rosemary. Cook for 3 minutes or until softened and sweet.
- Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and bay leaves. Stir well.
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