UPSIDE-DOWN SHEPHERD'S PIE
To keep things lightning-fast, we forego the layered-in-a-skillet approach to shepherd's pie and instead serve the veggie-flecked beef mixture on top of a bed of mashed potatoes. A little bit of flour thickens the sauce so that it's more of a rich, luscious gravy. We love the touch of sweetness that turnips offer, but you can substitute any other root vegetable you have on hand-try parsnip, rutabaga, or more carrot. And though we go for ground beef here, you can try the recipe with ground lamb (more traditional), ground turkey, or ground chicken.
Provided by Robin Bashinsky
Yield Serves 4 (serving size: about 1/2 cup potatoes and about 1 cup beef mixture)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick skillet over medium-high. Add beef; cook 6 to 7 minutes or until browned, stirring to crumble. Add onion, turnip, carrot, rosemary, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring occasionally. Whisk together stock and flour. Add stock mixture to pan; bring to a boil. Reduce heat to medium, and simmer 4 minutes or until thickened. Stir in peas, pepper, and salt.
- Place potatoes in a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 6 minutes. Add milk to potatoes; mash to desired consistency. Divide potato mixture among 4 shallow bowls. Top evenly with beef mixture.
Nutrition Facts : Calories 325, Carbohydrate 34 g, Cholesterol 48 mg, Fat 11.2 g, Fiber 5 g, Protein 21 g, SaturatedFat 3.6 g, Sodium 632 mg, Sugar 6 g
UPSIDE DOWN SHEPHERDS PIE
Yield 4
Number Of Ingredients 8
Steps:
- Season meat with salt and pepper. In a medium skillet over medium high heat, crumble and brown ground beef.
- In a second small skillet, over medium heat, cook butter and flour together 2 minutes. Whisk in beef broth and Worcestershire sauce until thickened. Add gravy to beef.
- While beef is cooking, microwave or steam the vegetables until tender. Season to taste.
- Prepare Idahoan® Golden Selects® according to package instructions.
- Divide potatoes between four plates. Top with beef and gravy mixture.
- Top each serving with vegetables.
MY MOTHER'S SHEPHERD'S PIE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the potato topping: Peel and cube the potatoes into 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 degrees F.
- In a medium saute 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 ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the 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. Continue to cook until the lamb 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. Season with salt and pepper and stir in the parsley.
- For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.
UPSIDE-DOWN SHEPHERD'S PIE
Switch things up with this Upside-Down Shepherd's Pie. It's got everything you like-the meat, the cheese, the corn-only with mashed potatoes on the bottom.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Microwave potatoes and water in 2-qt. microwaveable ovenproof casserole on HIGH 10 to 12 min. or until potatoes are tender. Let stand 5 min. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add meat and onions; stir. Cook 10 min. until meat is browned, stirring occasionally. Stir in corn and tomatoes.
- Drain potatoes; return to casserole. Flatten potatoes with bottom of small cup or bowl; top with meat mixture and cheese. Cover.
- Bake 25 min. or until ingredients are heated through and top is golden brown, uncovering for the last 5 min.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
MOM'S SHEPHERD'S PIE
This recipe is simple and affordable. It's made up of common ingredients from the pantry- ground beef, green beans, tomato sauce, potatoes and seasonings. I'm not sure where it came from, but I know there are many variations. This is Mom's! Try serving with cranberry sauce or other fruit of your choice.
Provided by Missy
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
- To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
- Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.
Nutrition Facts : Calories 637.8 calories, Carbohydrate 63.5 g, Cholesterol 96.9 mg, Fat 30.7 g, Fiber 9.4 g, Protein 27.3 g, SaturatedFat 12.4 g, Sodium 651 mg, Sugar 3.9 g
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.
UPSIDE-DOWN SHEPHERD'S PIE
Make and share this Upside-Down Shepherd's Pie recipe from Food.com.
Provided by franrobson
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In saucepan, cook potatoes for 15 minutes or until tender.
- Drain, mash with milk, butter and half the salt.
- Spread in 8 cup casserole dish.
- In nonstick skillet cook beef, onion and garlic stirring often for 5 minutes.
- Spoon off any fat.
- Sprinkle with flour and cook stirring for 2 minutes.
- Stir in com, stock, ketchup, Worcestershire, pepper and remaining salt.
- Cook for 10 minutes over medium heat.
- Spoon over potatoes.
- Sprinkle with cheese and broil until melted.
- Sprinkle with green pepper.
MAMAWS UPSIDE DOWN SHEPARD'S PIE
Ready, Set, Cook! Special Edition Contest Entry: Hey y'all. When I decided to come up with a recipe for this contest and I was looking at the mandatory ingredients, I automatically thought of a Shepard's pie. Although I am sure like myself, everyone has had a traditional Shepard's pie. So I got to thinking, how would my mamaw Bessie make this dish if I gave her all the ingredients. Then it hit me. She never made a meal without having a cornbread fresh baked in a cast iron skillet. So what about putting the cornbread on top of the Shepard's pie? I think the cornbread and potatoes would be rather dry next to one another, so I decided to flip the Shepard's pie upside down, and put the cornbread on top. Sounded like a good idea. Well as it turns out, it tasted even better than I could have imagined.
Provided by GregsKitchen
Categories Potato
Time 1h
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large sauté pan over medium heat, sauté your ground sirloin, pepper, onion and carrots. Once meat is cooked through (about 10 minutes) and onions are translucent, add the flour and mix and cook for additional 2 minutes. Then add the garlic, corn, beef broth, catsup, and worstershire sauce. Cover and cook at a low simmer for about 10 minutes.
- Meanwhile, make your cornbread mix. In large bowl combine the cornmeal and flour together with the egg and buttermilk. Stir in the melted butter and salt, and mix well.
- Oil a large cast iron skillet (or 9x13 baking dish) and spread your mashed potatoes in it entirely covering bottom. Spread the meat mixture once thickened over the potatoes. Sprinkle the pepper jack cheese over the meat mixture, and then cover with your cornbread mixture.
- Bake at 375°F for about 30-45 minutes until cornbread is cooked through and lightly browned. (a toothpick into the center of the cornbread that comes out clean shows its done).
- Let sit for about 15 minutes before dishing out.
Nutrition Facts : Calories 359.4, Fat 17.2, SaturatedFat 8.4, Cholesterol 87.9, Sodium 578.5, Carbohydrate 33.8, Fiber 3.4, Sugar 6.8, Protein 19.1
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