AUTUMN SWEET POTATO SHEPHERD'S PIE
I've been making variations of this shepherd's pie recipe for over 10 years, and it's still a requested favorite!
Provided by Angela Sackett Superhotmama
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Cook ground turkey until browned, about 5 minutes. Reduce heat to medium. Stir in onion, bell pepper, garlic, salt, pepper, oregano, cumin, ancho chile powder, and cinnamon. Cook, stirring occasionally, until onion and peppers have softened, about 5 minutes. Stir in tomatoes and pumpkin. Top with mashed sweet potatoes and sprinkle with smoked paprika.
- Bake in the preheated oven until flavors are well combined and sweet potatoes are browned, about 30 minutes.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 48.1 g, Cholesterol 111.7 mg, Fat 14.3 g, Fiber 5.5 g, Protein 34.6 g, SaturatedFat 3.4 g, Sodium 765.6 mg, Sugar 12.5 g
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
CURRIED SHEPHERD'S PIE
This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, casseroles, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
- As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
- Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.
- Meanwhile, preheat the broiler.
- Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
- Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
- Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
- Run the mixture under the broiler until the top is golden brown. Serve immediately.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams
SHEPHERD'S PIE WITH SQUASH AND POTATO TOPPING
A twist on a classic! The squash adds a bit of color and a nice flavor to the topping. Good old comfort food.
Provided by MA HIKER
Categories Meat
Time 1h40m
Yield 1 1/2 cup, 8 serving(s)
Number Of Ingredients 21
Steps:
- prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
- drain squash and potatoes; return to pot.
- Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
- Preheat oven to 375 degrees.
- Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
- Add garlic, saute 1 minute.
- Remove to plate.
- Crumble beef to skillet; cook until browned about 5 minutes.
- Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
- Add tomatoes and green beans.
- Bring to boiling.
- Lower heat; cover and cook 10 minutes.
- Spoon into 13 x 9 x 2 inch glass baking dish.
- Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
- Sprinkle with paprika if desired.
- Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
- Transfer baking dish to wire rack and cool for 15 minutes before serving.
Nutrition Facts : Calories 408.9, Fat 17.7, SaturatedFat 5.9, Cholesterol 85.4, Sodium 820.1, Carbohydrate 43.6, Fiber 8, Sugar 10.1, Protein 22.5
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