Gouda Cheesy Shepherds Pie Recipes

SUMMER VEGGIE SHEPHERD'S PIE WITH GOUDA

Summer Veggie Shepherd's Pie With Gouda image

My nontraditional shepherd's pie. It comes out creamy because of the gouda and can use up some of the summer vegetables from the garden. Isn't too unhealthy either, as far as comfort food goes :)

Provided by likethebird

Categories Savory Pies

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground beef (lean 93/7)
1 large yellow squash, sliced into quarter inch slices
1 lb fresh green beans, trimmed and cut into 2 inch lengths
1 vidalia onion, diced
2 garlic cloves, chopped
6 slices gouda cheese
1 (8 ounce) package instant roasted garlic mashed potatoes
1 egg, beaten
2 cups water
olive oil
salt
pepper
crushed red pepper flakes
sriracha sauce (or other hot sauce)
low calorie butter substitute (or you can use the real thing)

Steps:

Preheat oven to 350 degrees.
Heat olive oil over medium high heat. Add garlic and onion and cook until translucent. Add ground beef, and season (S&P, crushed red pepper and hot sauce) and cook until browned. Drain off liquid. Set aside.
Cook instant mashed potatoes according to directions.
Meanwhile, put cooked beef into baking dish sprayed with cooking spray. (I use a large oval corningware).
Place one layer of squash. Season with S&P.
Layer the gouda cheese.
Place another layer of squash. Season with S&P and put a few pats of butter substitute on top.
Top with green beans, season with S&P and a few more pads of butter substitute.
Mix part of the beaten egg (reserving a tablespoon) into the prepared instant mashed potatoes. Spread mixture on top of casserole. Brush the remaining egg on the top.
Bake at 350 for 30 minutes, or until browned. (I have had to turn the heat up to brown the top).
Serve and enjoy!

Nutrition Facts : Calories 574.7, Fat 19, SaturatedFat 7.3, Cholesterol 123.6, Sodium 184.5, Carbohydrate 71.1, Fiber 9.1, Sugar 9.3, Protein 32

CHEESY SHEPHERD'S PIE

Cheesy Shepherd's Pie image

Browned ground beef with carrots, peas, and onions in a creamy sauce is topped with mashed potatoes, baked until hot, then topped with shredded Cheddar cheese.

Provided by Allrecipes Member

Time 1h5m

Yield 6

Number Of Ingredients 15

Ingredients

2 ½ pounds russet potatoes, peeled and cut into chunks
½ teaspoon salt
3 tablespoons butter
⅓ cup milk
½ teaspoon salt
¼ teaspoon black pepper
2 pounds lean ground beef
1 large onion, chopped
3 medium carrots, peeled and chopped
1 (8 ounce) package cream cheese, cut into cubes
⅓ cup milk
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
1 cup frozen peas
1 cup shredded Cheddar cheese

Steps:

Place potatoes into a large pot and cover with water; stir in the 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Place drained potatoes, butter, the 1/3 cup milk, the 1/2 teaspoon salt, and pepper in a large bowl. Mix well with an electric mixer on medium speed until smooth. Cover and set aside until ready to use.
Preheat oven to 375 degrees F. Cook ground beef over medium heat in extra-large skillet for 8 to 10 minutes or until browned, stirring frequently. Drain off fat. Add onions and carrots to skillet. Cook, stirring occasionally, for 5 minutes or until carrots are just tender. Add cream cheese, the remaining 1/3 cup milk, Worcestershire sauce, and basil. Reduce heat to low. Cover and cook for 5 minutes or until cubes of cheese are soft. Stir to combine. Stir in peas.
[Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*.]
Spoon the beef mixture into a 2-quart casserole dish. Top with the mashed potato mixture. Bake, uncovered, for 25 minutes. Top with cheese. Let stand 5 minutes before serving.

Nutrition Facts : Calories 752.4 calories, Carbohydrate 45.6 g, Cholesterol 177.4 mg, Fat 44.4 g, Fiber 6.6 g, Protein 43 g, SaturatedFat 23.5 g, Sodium 875.1 mg, Sugar 7.4 g

EASY CHEESY SHEPHERD'S PIE

Easy Cheesy Shepherd's Pie image

Make and share this Easy Cheesy Shepherd's Pie recipe from Food.com.

Provided by Parkers Mom

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground beef
1 (10 ounce) can condensed cheddar cheese soup (undiluted)
1 (14 3/4 ounce) can cream-style corn (optional)
1 small onion, chopped
1 tablespoon minced garlic clove
2 cups shredded cheddar cheese
1/4 cup parmesan cheese
4 cups instant mashed potatoes (8 servings prepared)
1 1/2 tablespoons dry ranch dressing mix

Steps:

Preheat oven to 400°F.
Grease an oblong baking dish with non stick spray.
Brown beef with onion and garlic; drain grease.
Stir in 1/2 can of cheddar soup, corn and Parmesan cheese to meat mix.
Add remaining cheese soup and ranch to prepared potatoes; blend well.
Pour meat mix into baking dish and top with potatoes and sprinkle with cheddar cheese.
Poke 6 holes into pie with the end of a wooden spoon (So the pie can breathe).
Bake for 20 minutes or until golden brown.

CHEESY SHEPHERD'S PIE

Cheesy Shepherd's Pie image

Browned ground beef with carrots, peas, and onions in a creamy sauce is topped with mashed potatoes, baked until hot, then topped with shredded Cheddar cheese.

Provided by Allrecipes Member

Time 1h5m

Yield 6

Number Of Ingredients 15

Ingredients

2 ½ pounds russet potatoes, peeled and cut into chunks
½ teaspoon salt
3 tablespoons butter
⅓ cup milk
½ teaspoon salt
¼ teaspoon black pepper
2 pounds lean ground beef
1 large onion, chopped
3 medium carrots, peeled and chopped
1 (8 ounce) package cream cheese, cut into cubes
⅓ cup milk
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
1 cup frozen peas
1 cup shredded Cheddar cheese

Steps:

Place potatoes into a large pot and cover with water; stir in the 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Place drained potatoes, butter, the 1/3 cup milk, the 1/2 teaspoon salt, and pepper in a large bowl. Mix well with an electric mixer on medium speed until smooth. Cover and set aside until ready to use.
Preheat oven to 375 degrees F. Cook ground beef over medium heat in extra-large skillet for 8 to 10 minutes or until browned, stirring frequently. Drain off fat. Add onions and carrots to skillet. Cook, stirring occasionally, for 5 minutes or until carrots are just tender. Add cream cheese, the remaining 1/3 cup milk, Worcestershire sauce, and basil. Reduce heat to low. Cover and cook for 5 minutes or until cubes of cheese are soft. Stir to combine. Stir in peas.
[Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*.]
Spoon the beef mixture into a 2-quart casserole dish. Top with the mashed potato mixture. Bake, uncovered, for 25 minutes. Top with cheese. Let stand 5 minutes before serving.

Nutrition Facts : Calories 752.4 calories, Carbohydrate 45.6 g, Cholesterol 177.4 mg, Fat 44.4 g, Fiber 6.6 g, Protein 43 g, SaturatedFat 23.5 g, Sodium 875.1 mg, Sugar 7.4 g

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