CHILI SHEPHERD'S PIE RECIPE BY TASTY
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
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
CHILLI BEEF SHEPHERD'S PIE
The family favourite with a spicy kick and parsnip mash topping
Provided by Good Food team
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan, then soften the onion with 1 tsp cumin for a few mins. Push the onion to the edge of the pan, add the beef, then brown well, breaking up the lumps as you go. Add the garlic, kidney beans, chopped tomatoes and half a can of water, season and cover, then simmer for 20 mins.
- Meanwhile, cook the parsnips in boiling salted water until tender, drain well, then mash with some freshly milled black pepper and a little salt. Heat the grill to high. Tip the chilli mince into a large ovenproof dish, spoon over the mash, scatter with the remaining cumin seeds, then grill for 5 mins until golden.
Nutrition Facts : Calories 518 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 22 grams sugar, Fiber 18 grams fiber, Protein 39 grams protein, Sodium 1.48 milligram of sodium
CHICKEN SHEPHERD'S PIE
This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice.
Provided by Karyn Knight
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Yield 6
Number Of Ingredients 12
Steps:
- To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
- Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 60.1 g, Cholesterol 99 mg, Fat 20.7 g, Fiber 7.5 g, Protein 33.7 g, SaturatedFat 10.9 g, Sodium 446.4 mg, Sugar 5.1 g
EASY CHEESY SHEPHERD'S PIE
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
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 BEEF SHEPHERD'S PIE
Shepherd's pie is always easy to make, usually to easy. Add just a few extra minutes and ton's of extra flavor. This is good fresh out of the oven or re-heated as leftovers.
Provided by JohnnyRay
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, add extra virgin olive oil to saute chopped onion until translucent. Add garlic and stir, then add meat to brown and crumble. Drain excess fat.
- Dissolve 1 boullion cube in 3/4 water and add to meat mixture and simmer about 10 minutes.
- Warm frozen corn and butter, just until butter is melted.
- Blend mashed potatoes. I use instant, with salt and pepper.
- In an 8x11 casserole dish, layer meat mixture, corn and mashed potatoes. Top with blended cheddar cheeses and sprinke with parmesan.
- Bake in a pre-heated 350 degree oven for 20-30 minutes or until cheese is melted and begins to brown.
Nutrition Facts : Calories 707.9, Fat 45.2, SaturatedFat 22.4, Cholesterol 130.7, Sodium 1290.6, Carbohydrate 47.7, Fiber 6.6, Sugar 4.2, Protein 30.9
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