FIESTA-STYLE SHEPHERD'S PIE
Putting a Southwest-style spin on your next shepherd's pie is as easy as adding fajita seasoning. Let the fiesta begin!
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Microwave, then mash potatoes as directed on package.
- Meanwhile, brown meat in large skillet sprayed with cooking spray on medium-high heat; drain. Return meat to skillet. Stir in fajita seasoning; cook and stir 1 min. Add corn and gravy, cook 3 min., stirring occasionally. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Stir garlic into potatoes; spoon over meat mixture. Top with cheese.
- Bake 20 to 25 min. or until heated through. Top with tomatoes and onions.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 690 mg, Carbohydrate 26 g, Fiber 4 g, Sugar 3 g, Protein 18 g
TRADITIONAL SHEPHERD'S PIE
This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.
Provided by NicoleMcmom
Time 1h25m
Yield 8
Number Of Ingredients 22
Steps:
- Place potatoes in large saucepan and add enough water to cover by 2 inches. 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 to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
- Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
- Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
- Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g
SOUTHWEST-STYLE SHEPHERD'S PIE
I was born in Montreal and lived in New England and the Southwest, so I've merged these influences into recipes like this shepherd's pie with turkey, corn and green chiles. -Lynn Price, Millville, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large skillet, cook turkey, onion, garlic and 1/4 teaspoon salt over medium heat 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Stir in corn, green chiles and, if desired, pepper sauce. Transfer to a greased 8-in. square baking dish. , Meanwhile, in a saucepan, bring water, butter, cream, pepper and remaining salt to a boil. Remove from heat. Stir in potato flakes. Spoon over turkey mixture, spreading to cover. Bake until bubbly and potatoes are light brown, 25-30 minutes., Freeze Option: Thaw unbaked casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake at 425° as directed until a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 312 calories, Fat 12g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
DIVINE FILO SHEPHERD'S PIES
A fun way to turn a delicious shepherd's pie filling into crispy, individual filo pies.
Provided by Marilena Leavitt
Categories Main Course
Number Of Ingredients 14
Steps:
- Remove your defrosted filo dough from the refrigerator and place it on your counter. Chop the vegetables and set aside.
- Heat a large skillet, add the olive oil and then add the vegetables. Sauté until lightly brown, stirring frequently. Push the vegetables to the sides of the skillet and add the ground meat. Cook over medium-high heat until brown. Season with sea salt and pepper, stir in the tomato sauce and the Worcestershire sauce and cook for 2-3 more minutes. Pour the beef stock over the mixture, bring to a boil, reduce to simmer, cover the skillet and cook for about 10-15 minutes, or until most of the water is evaporated. Stir in the peas, cover the skillet and let it sit off heat for 10 minutes. Uncover, taste and adjust the seasoning if necessary. Let the mixture cool completely.
- Open the filo dough package and unroll it. Cut the filo in half cross-wise. You should have two stacks of filo sheets, each one about 14"x9". Keep the filo sheets covered while you work on the recipe.
- Preheat the oven to 350°F.
- Place one filo sheet on a work surface, the shortest side in front of you. Brush lightly with the melted butter. Place a second one on top of the first and brush with some more butter. Repeat with a third filo sheet. Place ¼ cup of mashed potatoes onto the filo, about one-inch above the boarder closest to you. Spread it slightly to the right and the left, making sure there is still a two-inch boarder on either side. Top with ½ cup of the meat mixture and spread it over the mashed potatoes. Fold both sides of filo over the filling and brush those folded edges with butter. Roll the filo upwards to completely enclose the mixture, just as you would with a burrito. Place pie on a sheet pan lined with parchment paper. Repeat with the rest of the fillo sheets, until you run out of mashed potatoes and meat mixture. (Wrap the unused filo tightly with plastic wrap and refrigerate for another use.)
- Brush some butter over the enclosed filo pies and bake for 30-35 minutes or until golden brown. Remove from the oven and sprinkle with some sea salt and freshly ground pepper.
- Let the filo pies cool slightly, and then serve with some tzatziki sauce.
MEXICAN SHEPHERD'S PIE
You're only 30 minutes away from a fiesta of flavors in an easy ground beef, skillet dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
- Meanwhile, make potatoes as directed on pouch, using water, milk and butter.
- Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.
Nutrition Facts : Calories 610, Carbohydrate 68 g, Cholesterol 100 mg, Fat 3, Fiber 4 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1620 mg, Sugar 4 g, TransFat 1/2 g
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