Cream Caramel Recipe Recipe For Shepherds Pie

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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

CARAMEL CREAM PIE



Caramel Cream Pie image

Make and share this Caramel Cream Pie recipe from Food.com.

Provided by Goddessamy2003

Categories     Pie

Time 3h5m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 4

1 (9 inch) graham cracker crust
2 (14 ounce) cans sweetened condensed milk
1 (7 ounce) jar marshmallow cream
1 (8 ounce) container whipped topping

Steps:

  • Boil the cans of sweetened condensed milk (labels off, unopened) in a large pot for 3 hours. Make sure the water stays above the cans.
  • Let cool 1 hour.
  • CAREFULLY open the cans and pour into large bowl.
  • Fold in marshmallow cream.
  • Pour into pie shell.
  • Chill in refrigerator overnight.
  • Top with whipped topping and enjoy!

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.

30 MINUTE SHEPHERD'S PIE



30 Minute Shepherd's Pie image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

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.

CREAM SOUP SHEPHERD'S PIE



Cream Soup Shepherd's Pie image

A twist on classic Shepherd's pie using ground beef and cream of mushroom soup.

Time 20m

Yield 4

Number Of Ingredients 7

1 pound ground beef
1 medium onion, chopped
1 can (10 ounce size) cream of mushroom soup or beef gravy
chopped, cooked vegetables, optional (peas and carrots, mushrooms, etc)
salt and pepper, as needed
3 cups cooked mashed potatoes, or more if desired
2 tablespoons cold butter, cut in bits

Steps:

  • Preheat the oven broiler. Brown the ground beef and onion in a cast iron or other oven-proof skillet over medium-high heat. Drain off any excess grease. Stir the soup (or gravy) into the skillet. Mix well. Add any desired vegetables. Season to taste with salt and pepper. Remove the pan from the heat and spread the mashed potatoes over the top. Dot the top of the potatoes with the butter. Place the pan under the broiler and broil until browned. Serve hot.

Nutrition Facts :

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

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

CREAMY SHEPHERD'S PIE



Creamy Shepherd's Pie image

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

1 lb hamburger
1 small onion, diced
1 large potato, sliced thinly
1 (14 1/2 ounce) can green beans (use 1-2 cans)
1 (10 ounce) can cream of mushroom soup
1/4 cup sour cream
4 tablespoons milk
1/2 cup grated cheddar cheese
1/2 teaspoon mustard powder
salt
pepper

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.

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

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2005-06-17 Microwave condensed milk in deep container on 40% power for 12 to 18 minutes, stirring several times, until milk caramelizes. Let cool completely.
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5 INGREDIENT EASY SHEPHERD'S PIE - PRUDENT PENNY PINCHER
2022-03-26 Instructions. Preheat oven to 425 and spray a 9x13 casserole-inch glass baking dish with nonstick cooking spray. Add ground beef to a medium sized skillet and cook on medium-high heat, breaking up the meat with a spatula as you cook it. Season the meat with salt, pepper, onion powder and garlic powder.
From prudentpennypincher.com


TRADITIONAL SHEPHERD’S PIE (GROUND BEEF CASSEROLE WITH POTATOES)
2017-09-22 Boil the potatoes for mashed potato topping. Sauté the mushrooms. Separately sauté the carrots and mushrooms. Season and brown the ground beef and transfer to a bowl. In the same pan, make a roux (melted butter with flour) until a thick paste forms. Whisk in the beef broth to make the gravy. Add the gravy to the ground beef and vegetables and ...
From garlicandzest.com


DELICIOUS SHEPHERD'S PIE RECIPE - THE SPRUCE EATS
2021-07-18 This Shepherd's pie recipe is super quick and flavorful recipe using just five ingredients including ground beef and frozen vegetables. ... especially when dressed up with some sour cream. Ingredients. 1 pound lean ground beef. 1 onion, chopped. 2 cups frozen mixed vegetables. 1 (10-ounce) can cream of mushroom soup with roasted garlic. 1 teaspoon dried …
From thespruceeats.com


SHEPHERD'S PIE RECIPE - AMANDA'S COOKIN' - GROUND BEEF
2020-02-23 How to Make Shepherd’s Pie. To make this recipe, preheat your oven to 375 F. Have a baking pan and a casserole dish at the ready. In a large skillet, brown the beef until no longer pink. Drain off excess grease. Next, add onion, garlic, and zucchini and saute for 3 …
From amandascookin.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 1 minute. Season filling with salt and pepper to taste. Assemble shepard's pie: Spread beef filling into an even layer.
From cookingclassy.com


EASY SHEPHERD'S PIE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2019-03-07 Simmer and cook until tender and easy to crush, for about 15-20 minutes. Once tender, drain the potatoes and keep in the saucepan. Combine cream and butter in a bowl and microwave for about 40 seconds until just warm. Add to …
From sweetandsavorymeals.com


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 skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well.
From thewholesomedish.com


EASY MEAT LOVERS SHEPHERD'S PIE - THE RECIPE REBEL
2014-10-29 In an oven-safe dutch oven or cast iron pan, cook bacon, sausage, and onion until the meat is browned. While the meat is cooking, start your potatoes in boiling, salted water. Boil for 8-10 minutes or until they can be easily pierced with a knife. To the meat mixture, add oregano and garlic, then cook for 1 minute.
From thereciperebel.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 3). Add butter and mash until melted, then add milk, salt and pepper.
From recipetineats.com


EASY SHEPHERD'S PIE WITH CREAM CORN RECIPE - YOUTUBE
Made with a pound of ground beef, one can creamed corn, and garlic mashed potatoes
From youtube.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 mashing. When the potatoes are mostly mashed, add in the melted butter, heavy cream, and sour cream. Stir and mash to combine.
From scrambledchefs.com


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