Lean Shepherds Pie Recipes

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LEAN SHEPHERD'S PIE



Lean Shepherd's Pie image

I've tried several Shepherd Pie recipes but I keep coming back to this one. This is one of the few that calls for cream corn & worcestershire to add a different twist to the recipe. Adapted from 'Cooking for the Rushed' cookbook. The original recipe uses instant mashed potatoes but I prefer to use regular ones.

Provided by Mustang Sally 54269

Categories     Savory Pies

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs ground beef
2/3 cup ketchup
4 teaspoons Worcestershire sauce
1 1/2 teaspoons Mrs. Dash seasoning mix
1 cup frozen corn
1 (14 ounce) can creamed corn
3 cups prepared mashed potatoes (or instant)
1/2 teaspoon paprika

Steps:

  • Preheat oven to 375°F.
  • In a large fry pan, brown meat until it is no longer pink.
  • Add ketchup, worcestershire sauce & seasoning to cooking meat. Stir well.
  • Pour meat mixture into a large rectangular pan.
  • Rinse frozen corn & spread it evenly over the meat mixture.
  • Spread the creamed corn next.
  • Top casserole with mashed potatoes and sprinkle with paprika.
  • Bake uncovered for 40 minutes. If you like the top abit crunchy, broil a few minutes before removing from the oven.

LIGHTENED-UP SHEPHERD'S PIE



Lightened-Up Shepherd's Pie image

Lean ground beef keeps the fat and calories low here. Cauliflower is mashed with the potatoes to keep carbs down, but still results in a creamy mash. Scallions add a pop of fresh flavor to the topping and tomato paste gives the filling a rich depth of flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 15

1 pound all-purpose potatoes, peeled and quartered
1 medium head cauliflower (about 2 pounds), cored and cut into 1-inch florets
1 bunch scallions, finely chopped
1 1/4 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 pound lean ground beef
1 teaspoon extra-virgin olive oil
3 carrots, halved lengthwise and cut into thin half-moons
3 cloves garlic, finely chopped
2 stalks celery, finely chopped
2 medium onions, finely chopped
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
One 10-ounce package frozen peas, thawed

Steps:

  • Put the potatoes in a large saucepan and add enough cold water to cover by 2 inches. Bring to a boil, cover and reduce the heat to maintain a steady simmer. Cook until a knife just pierces through the potatoes, about 7 minutes. Add the cauliflower, bring to a boil and simmer until a knife easily slides through the vegetables, about 20 minutes. Reserve 1 cup of the cooking water before draining.
  • Return the potatoes and cauliflower to the saucepan. Add the scallions and mash with a potato masher. Add 1/ 4 cup of the broth and continue mashing until almost smooth. If the mixture is dry and falling apart, add a few spoonfuls of the cooking water and continue mashing. The mixture should be thick and hold together. Season with salt and pepper.
  • Meanwhile, preheat the oven to 425 degrees F. Heat a large skillet over medium-high heat until hot. Add the beef and spread out in a single layer. Sprinkle with salt and pepper. Cook, stirring and breaking into small bits, until browned, about 3 minutes. Transfer to a dish with a slotted spoon.
  • Add the oil to the same skillet and reduce the heat to medium. Add the carrots, garlic, celery, onions and some salt and pepper. Cook, stirring occasionally, until the vegetables are browned and tender, about 10 minutes. Add the flour and tomato paste and cook, stirring, for 1 minute. Stir in the Worcestershire sauce and remaining 1 cup broth. Bring to a boil, and then stir in the peas and the beef and its accumulated juices. Remove from the heat.
  • In a 3-quart ceramic flameproof baking dish, spread the beef mixture in an even layer. Spoon the potato mixture evenly on top. Bake until the beef mixture is bubbling, about 20 minutes. Turn the oven to broil and broil until the top is golden brown, about 5 minutes more. Let rest 5 minutes before serving.

Nutrition Facts : Calories 305 calorie, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 37 milligrams, Sodium 372 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 23 grams, Sugar 11 grams

CHILI SHEPHERD'S PIE RECIPE BY TASTY



Chili Shepherd's Pie Recipe by Tasty image

Here's what you need: olive oil, small yellow onion, garlic, lean ground beef, McCormick® Original Chili Seasoning, tomato, tomato sauce, red kidney bean, kosher salt, shredded cheddar cheese, idaho potatoes, sour cream, unsalted butter, half & half, McCormick® Garlic Powder, ground white pepper, kosher salt

Provided by McCormick

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
½ small yellow onion, diced
1 ½ teaspoons garlic, minced
1 lb lean ground beef
1 packet McCormick® Original Chili Seasoning
1 can tomato, diced
⅓ cup tomato sauce
15 oz red kidney bean
2 teaspoons kosher salt
1 cup shredded cheddar cheese
4 idaho potatoes, large
¾ cup sour cream
½ stick unsalted butter, melted
¼ cup half & half
2 teaspoons McCormick® Garlic Powder
½ teaspoon ground white pepper
2 teaspoons kosher salt

Steps:

  • Make the chili: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 6 minutes. Add the ground beef and McCormick® Original Chili Seasoning, and stir with a wooden spoon to break up the ground beef into small pieces. Add the diced tomatoes and cook for 5 minutes, or until the beef is fully cooked through. Stir in the tomato sauce and salt, and cook for another 2 minutes, until thickened slightly. Add the canned kidney beans and mix until combined.
  • Pour the ground beef mixture into a 9x13-inch baking dish, spreading evenly. Sprinkle the cheddar cheese on top.
  • Make the mashed potatoes: Peel and quarter the potatoes. Place in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 20-30 minutes. Drain the potatoes and transfer to a large bowl.
  • Add sour cream and melted butter to the bowl with the potatoes. Using an electric hand mixer on medium-low speed, whip the potatoes until smooth. Add the half-and-half, McCormick® Garlic Powder, white pepper, and salt, and mix on low speed until combined.
  • Spread the mashed potatoes evenly over the chili.
  • Turn the broiler on high. Broil the shepherd's pie for 10 minutes, or until the top is light golden brown. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 944 calories, Carbohydrate 86 grams, Fat 42 grams, Fiber 12 grams, Protein 53 grams, Sugar 6 grams

UPDATED SHEPHERDS PIE



Updated Shepherds Pie image

An easy shepherd's pie made with lean ground beef has a light but flavorful layer of creamy mashed potatoes on top.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 55m

Yield 6

Number Of Ingredients 9

1 ¼ pounds red potatoes, cut into chunks
3 large cloves garlic
1 pound extra-lean ground beef
2 tablespoons flour
4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
¾ cup fat-free reduced-sodium beef broth
2 tablespoons ketchup
¾ cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
½ cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Steps:

  • Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
  • Heat oven to 375 degrees F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
  • Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
  • BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

Nutrition Facts : Calories 326.5 calories, Carbohydrate 36 g, Cholesterol 68.5 mg, Fat 9.6 g, Fiber 6.1 g, Protein 26 g, SaturatedFat 5 g, Sodium 284.7 mg, Sugar 4 g

GROUND TURKEY SHEPHERD'S PIE



Ground Turkey Shepherd's Pie image

Lean ground turkey has significantly less saturated fat than beef. It tastes rich and earthy when simmered with chipotle chili powder. Carrots and peas brighten the filling, while yogurt, stirred into the mashed potatoes and parsnips, adds calcium.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 15

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large onion, finely chopped (about 1 1/2 cups)
3 celery stalks, finely chopped
2 medium carrots, finely chopped
2 garlic cloves, minced
2 pounds lean ground turkey
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme
3/4 teaspoon chipotle or regular chili powder
2 tablespoons plus 1 1/2 teaspoons cornstarch
6 ounces frozen peas (about 1 1/2 cups)
1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
3 parsnips (6 ounces), peeled and cut into 1/2-inch pieces
1 cup plain fat-free yogurt
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.
  • Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
  • Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for 1 minute. Stir in peas. Transfer to a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.

Nutrition Facts : Calories 287 g, Cholesterol 46 g, Fiber 4 g, Protein 33 g, Sodium 459 g

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