Elizabeths Shepherds Pie Recipes

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EASY SHEPHERD'S PIE



Easy Shepherd's Pie image

This easy shepherd's pie recipe (aka cottage pie) with ground beef is simple, gluten free, and uses only 6 ingredients! A cheap, make ahead freezer meal.

Provided by Elizabeth Lindemann

Categories     Dinner

Time 50m

Number Of Ingredients 7

2 lbs. yukon gold potatoes (washed, cut into 2" chunks)
8 tablespoons butter (divided)
3/4 cup whole milk (or heavy cream)
1 onion (diced)
1.5-2 lbs lean ground beef (or turkey)
3 cups frozen mixed vegetables (peas, carrots, corn, and/or green beans)
kosher salt and black pepper (to taste)

Steps:

  • Cover potatoes with cold water and 1 tablespoon of kosher salt in a large pot, and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes.
  • While potatoes are cooking, sauté the diced onion in 2 tablespoons of the butter in a large skillet until softened (about 2 minutes). Add the ground beef and sauté until JUST fully cooked, breaking it up with a spoon into small pieces (about 5-7 minutes). Season with salt and pepper to taste. Don't overcook it or it will be dry (see notes).
  • When potatoes are soft enough to pierce easily with a fork, drain, and mash with 4 tablespoons butter and the milk (3/4 cup). Season with salt and pepper to taste.
  • Layer ground beef mixture, frozen vegetables, and mashed potatoes in a 9x13 baking dish. Alternatively, divide the ingredients into two smaller baking dishes to freeze one (see notes).
  • Use the back of a spoon to smooth the potatoes, leaving some ridges, or use a fork to "rake" a ridged pattern into the potatoes.
  • Melt remaining tablespoon butter and drizzle evenly on top of potatoes.
  • Bake at 425° F for approximately 30 minutes, or until potatoes begin to brown. Run the broiler for the last 5 minutes for extra crispy potatoes.

Nutrition Facts : Calories 346 kcal, Carbohydrate 26 g, Protein 24 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 85 mg, Sodium 210 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

SHEPHERD'S PIE



Shepherd's Pie image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

1/4 cup unsalted butter
1 pound chopped lamb shoulder or lamb fillet
1 cup chopped yellow onions
2 carrots, chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces button mushrooms, wiped clean and sliced
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 1/4 cups lamb or beef stock
1 teaspoon Worcestershire sauce
1 pound potatoes
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
1/2 cup white cheddar, grated

Steps:

  • Lightly grease a 6-cup baking dish and set aside.
  • Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
  • Preheat the oven to 400 degrees F.
  • Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate. Add the heavy cream and mix well. Remove from the heat.
  • Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes. Remove from the oven and serve immediately.

SHEPHERD'S PIE



Shepherd's Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h55m

Yield 6 servings

Number Of Ingredients 26

4 cups Beef Stew with Beer and Paprika, recipe follows
Horseradish Mashed Potatoes, recipe follows, to cover the stew
3 tablespoons olive oil
1 tablespoon salted butter
2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, minced
2 heaping tablespoons all-purpose flour
3 cups beef stock
One 12-ounce can beer
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
Minced fresh parsley, optional, for serving
5 pounds russet or Yukon gold potatoes, peeled and cut into chunks
2 sticks salted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
1 cup heavy cream
1 tablespoon horseradish cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.
  • 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.
  • Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.
  • Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
  • Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
  • Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
  • Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.

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

ELIZABETH'S SHEPHERDS PIE



Elizabeth's Shepherds Pie image

My mom is British and has been making this for years. My favorite meal growing up and now it's turned into my teenagers favorite as well. OXO cubes are an English bouillon cube which you can crumble in your fingers. They come in a red box and can be found where English foods are bought. NOTE: If you don't use OXO brand cubes, it completely changes the taste and the salt content !

Provided by PrimQuilter

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
1 medium onion, diced
2 carrots, sliced very thin
1 (1 ounce) package instant brown gravy mix
2 teaspoons Worcestershire sauce
1 1/2 cups cheddar cheese, shredded
6 large potatoes
1/4 cup butter
1/2 cup milk
1 cup potato water

Steps:

  • Peel and dice potatoes.
  • Add to pot of cold water, bringing to a boil.
  • Boil 25 minutes or until soft.
  • Drain potatoes, reserving 1 cup of potato water.
  • Mash with butter and milk adding salt and pepper to taste.
  • Set aside.
  • Meanwhile, fry your ground beef, carrots and onion together until beef is browned.
  • Drain grease.
  • Add meat mixture back to pan.
  • To your meat mixture add 2 crumbled OXO cubes, brown gravy powder, Worcestershire and 1 cup potato water.
  • Mix all together and simmer 20 minutes or until carrots are soft.
  • Place meat mix in large greased oven proof bowl, topping with mashed potatoes.
  • Using a fork, make criss-cross lines on top of your potatoes.
  • Bake 25 minutes.
  • Add cheese to top and bake another 5 minutes or until cheese melts.
  • Serve with HP sauce or any English brown sauce.
  • Any leftovers are great fried up with a bit of butter.

Nutrition Facts : Calories 628.9, Fat 31, SaturatedFat 15.3, Cholesterol 116.8, Sodium 467.8, Carbohydrate 54.6, Fiber 6.8, Sugar 3.7, Protein 33.2

HEARTY SHEPHERD'S PIE



Hearty Shepherd's Pie image

This delicious recipe sticks to the ribs and will please the whole family. My own personal version of the traditional English classic. High altitude tested.

Provided by Elizabeth H.

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 tablespoon olive oil
1/4 cup chopped onion
3 celery ribs, chopped
1 can peas, drained
1 can cream of celery soup
1 can cream of chicken soup
1 tablespoon Worcestershire sauce
1 envelope Lipton Onion Soup Mix
to taste ground black pepper
3/4 cup milk
3/4 cup water
5 cups soft mashed potatoes, real or instant
to taste paprika

Steps:

  • Heat olive oil in frying pan.
  • Add onion and celery and saute for 3 minutes.
  • Add ground beef and cook until brown.
  • Drain, if necessary.
  • Add peas and toss gently.
  • In a bowl, combine the two cans of soup, worcestershire sauce, onion soup mix, pepper, milk and water.
  • Whisk until well-mixed.
  • (Should be the consistency of gravy.) Add soup mixture to beef mixture and stir well.
  • Pour beef mixture into greased 13x9x2 pan.
  • Gently spoon (or pipe) mashed potatoes over all.
  • Sprinkle lightly with paprika.
  • Bake at 350F for 45-60 minutes, or until potatoes are lightly browned and beef mixture is bubbly.

Nutrition Facts : Calories 456.2, Fat 21.3, SaturatedFat 7.3, Cholesterol 69.2, Sodium 1877.7, Carbohydrate 45, Fiber 3.8, Sugar 5.8, Protein 21

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