CLASSIC SHEPHERD'S PIE
A savory base of ground beef and vegetables in tangy tomato gravy and topped with a layer of buttery mashed potatoes. It's the perfect comfort food for your hungry family.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
- Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
- Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 44 g, Cholesterol 56.5 mg, Fat 17.4 g, Fiber 4 g, Protein 18.2 g, SaturatedFat 7.3 g, Sodium 1602.7 mg, Sugar 3.5 g
SPRING SHEPHERD'S PIE
I made this last night with some leftovers and it was just wonderful comfort food; my favorite vegetables and just what I needed to welcome spring the second time around.
Provided by chia2160
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a pan on stovetop, heat oil and butter; add onions and garlic; saute until softened; add mushrooms, cook until liquid is released.
- Season with salt, pepper, parsley and tarragon.
- Add asparagus; cook until crisp tender; add peas; stir until cooked through; remove from heat.
- In a 2 quart casserole, add cooked lamb and vegetables; add gravy; stir to coat; top with a layer of mashed potatoes; dot with 1 tablespoon butter.
- Bake, uncovered, for 30 minutes; remove from oven.
- Preheat broiler.
- Sprinkle casserole with grated parmesan cheese; place under broiler 2-4 minutes until top browns.
- Cool 10 minutes, slice and serve.
Nutrition Facts : Calories 356.7, Fat 17.7, SaturatedFat 7.4, Cholesterol 78.6, Sodium 427.9, Carbohydrate 25.4, Fiber 3.5, Sugar 3.8, Protein 24.7
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.
BEST 30 MINUTE SHEPHERD'S PIE
Make and share this Best 30 Minute Shepherd's Pie recipe from Food.com.
Provided by LMillerRN
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
- While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
- Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
MARIE'S SHEPHERD'S PIE
A twist on the traditional shepherd's pie. I gathered ideas from family and friends and other recipes and came up with my own different and very tasty version of an old time favorite. Everyone eats this up likes it's a dessert!
Provided by Marie Catalano
Categories Shepherd's Pie
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with 1 tablespoon butter using a potato masher or fork; season with salt and pepper.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion soup mix, chicken bouillon, and beef bouillon into ground beef; simmer until flavors blend, about 2 minutes. Add water if mixture is too dry.
- Spread ground beef mixture into the bottom of a 2-quart casserole dish; top with corn, carrots, and peas. Spoon mashed potato mixture over vegetable layer; sprinkle with paprika.
- Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese over mashed potato layer; continue baking until cheese is melted and bubbling, about 10 more minutes.
Nutrition Facts : Calories 564.4 calories, Carbohydrate 65.6 g, Cholesterol 76.5 mg, Fat 23.1 g, Fiber 9.8 g, Protein 26.4 g, SaturatedFat 11.3 g, Sodium 1415.3 mg, Sugar 5.7 g
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