ZIPPY SHEPHERD'S PIE
Gather the family round with this quick and easy shepherd's pie recipe. The meat mixture can be made ahead and frozen. You can also substitute instant potatoes for the real thing if you're in a hurry. I especially love to use white cheddar in this recipe!
Provided by LAURA BELA
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
- While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.
- Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese.
- Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 31.8 g, Cholesterol 90.1 mg, Fat 31.3 g, Fiber 5.6 g, Protein 23.7 g, SaturatedFat 13.2 g, Sodium 1093.5 mg, Sugar 5.6 g
TODDLER RECIPE: MINI SHEPHERD'S PIES
Make these shepherd's pies for your toddler and see how they wolf them down. As well as lamb, they're packed with lentils, carrots, courgette and pepper
Provided by Caroline Hire - Food writer
Time 1h40m
Yield Makes 8 individual pies for young children
Number Of Ingredients 16
Steps:
- Heat the oil in a medium saucepan, add the onion and cook for around 5 mins until softened. Stir in the garlic, carrots, celery, pepper and cumin. Cook for a further two mins, then add the lamb. Brown the meat, tipping off any excess fat. Add the courgette and tomato purée, then fry for a few mins more. Pour in the stock, add the lentils and bring to a simmer. Cook for 40 mins, stirring from time to time.
- Heat the oven to 180C/fan 160C/gas 4. Boil the potatoes for 10-15 mins until tender. Drain, then mash with the butter and milk.
- Remove the lamb mixture from the heat and use a stick blender to purée. Stir as you purée, blending down the pieces of vegetables. Spoon into 8 largish individual ramekins. Top with the mash and grated cheese. The pie can now be chilled and frozen for up to a month.
- Bake for 30 mins until the top is golden and the mince is bubbling up at the sides. (Cook from frozen at 160C/fan 140C/gas 3 for about 40 mins, then turn up to 180C/fan 160C/gas 4 for 20-30 mins or until golden on top and piping hot in the centre.) Leave to stand for at least 10 mins before serving. Check it has cooled down sufficiently in the centre before giving it to young children.
Nutrition Facts : Calories 337 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.45 milligram of sodium
KID-APPROVED SHEPPARD'S / SHEPHERD'S PIE
We were tired of eating the same-old things and I didn't want to go to the grocery store, so I basically just pulled the ingredients out of the pantry. The result......a meal that everyone loved. I made this two weeks ago and my family wants it again!!!
Provided by Mizz Sha-REE
Categories Meat
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the potatoes for approximately 15 minutes and then mash to your preference.
- While the potatoes are boiling, brown the beef with onion, and garlic.
- Drain the meat mixture.
- While the beef is draining, prepare the gravy mix according to the package using the same skillet used to brown the beef.
- Stir the mushroom soup into the gravy.
- Add the beef, and vegetables to the gravy/soup mixture.
- Season the mixture with steak seasoning to taste (2-3 tsp).
- Add approximately 1 cup of the shredded cheese and heat.
- Place the meat mixture in a greased 13X9X2 pan.
- Top with remaining cheese.
- Top with mashed potatoes.
- Bake at 350 degrees for 30-45 minutes or until potatoes are golden brown.
Nutrition Facts : Calories 786, Fat 40.6, SaturatedFat 18.4, Cholesterol 143.8, Sodium 1276.8, Carbohydrate 61.8, Fiber 8.2, Sugar 6.9, Protein 46.2
MY MOTHER'S SHEPHERD'S PIE
Geoffrey Zakarian ate this dish often as a kid, but he didn't know it as shepherd's pie, just as a tasty use of leftovers. "My mom, Viola, served it whenever there was extra meat," he says. "It's the best comfort food." The recipe is easy to adjust based on what you have: You can substitute ground beef or turkey for the lamb or swap the potato for cauliflower or turnip purée.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the potatoes: Peel and cube the potatoes into a 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
- For the filling: Preheat the oven to 375˚ F. In a medium sauté pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
- In a large shallow ovenproof braising pan, heat the canola oil over medium-high heat. Add the diced onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Cook, stirring, until the lamb is cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Spoon off any excess fat. Season with salt and pepper and stir in the parsley.
- Top the lamb mixture with an even layer of the potatoes. For the topping: Drizzle the potatoes with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the potatoes are lightly browned, about 40 minutes. Garnish with additional parsley.
PERFECT SHEPHERD'S PIE
This is a mix combining what I love most about 3 different recipes. this truly makes the best shepherd's pie ever!!! Very quick to make! Kids LOVE it!
Provided by AZRoxy63
Categories One Dish Meal
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 400 dregrees.
- Grease bottom and sides of two 8x8 inch baking dishes.
- In a fry pan, combine ground beef, eggs, worcestershire, 2 tablespoons crushed red pepper, chopped onion, 2 teaspoons garlic powder,and some salt and pepper to taste.
- Drain fat and put into large mixing bowl.
- .
- Add 1 can of tomato paste, 1 can cheese soup and the remaining 3 tablespoons crushed red pepper and mix until evenly coated in sauce and soup mix.
- Stir in 1 1/2 cups shredded cheddar cheese, and all vegetables; mix well.
- In a seperate bowl, combine mashed potatoes, 1 1/2 cups shredded cheddar cheese, 1 can tomato paste, 1 can soup, and 2 tbsp, garlic powder.
- Stir together until mixed completely.
- Pour half of meat and veggies mixture into the bottom of each pan and spread evenly.
- Do the same with the potato topping onto the top of the meat layer.
- Sprinkle remaining cheddar cheese evenly over the tops of each pan.
- Bake for 20-30 minutes or until cheese is melted and potatoes lightly brown just a little.
- Serve and enjoy!
- Recipe can be cut in half for smaller serving.
Nutrition Facts : Calories 617.9, Fat 30.8, SaturatedFat 16, Cholesterol 199.7, Sodium 1408.6, Carbohydrate 44.6, Fiber 6.2, Sugar 8.8, Protein 42.4
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