LIGHTENED-UP SHEPHERD'S PIE
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
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
SHEPHERD'S PIE
When you're in the mood for a meaty, savory comfort-food classic, serve Alton Brown's Shepherd's Pie from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
- Preheat the oven to 400 degrees F.
- While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
- Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
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
SHEPHERD'S PIE
You'll like the convenience of this comforting dish. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can be made the day before. Shepherd's pie has never been so easy-or so tasty!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
- Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
- Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.
Nutrition Facts : Calories 431 g, Fat 26 g, Fiber 4 g, Protein 25 g
MICROWAVE SHEPHERDS PIE
Shepherds pie made entirely on the hob and in the microwave, essential when the oven broke !
Provided by jessbass
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the potatoes in a lidded microwave bowl with a little water and microwave on high for ten minutes.
- In the meantime, heat the oil in a large pan or wok, add the grated onion and carrot and fry for 2-3 minutes.
- Add the sliced mushroom and the minced lamb and fry until the lamb is brown.
- Add the wine, worcester sauce, tomato puree and rosemary and leave to simmer for 5-10 minutes, turn off the heat when the liquid has reduced to almost nothing.
- Mash the potatoes with a knob of butter and two egg whites.
- Put the lamb mixture into a large microwave dish. Spoon the mash on top and run a fork over the mash to make little peaks, top with the cheese.
- Microwave on hire for 5 minutes. For best results also grill for 2 minutes.
- Serve with mixed salad or seasonal greens. I usually make it for two and keep half in the fridge for lunch the following day.
MY SHEPHERD'S PIE
This was on the box of Hormel Homestyle Meat Loaf & Tomato Sauce. It is a microwave meatloaf. I liked the recipe but changed it and used my own homemade meatloaf for it. My topping for the meatloaf was a bit different than theirs as well. I used 4 tbsp. ketchup, 4 tbsp. brown sugar and 1/4 c water mixed together well. I also put my topping on when I put the meatloaf in the oven instead of half way through cooking. I know that most Shepherd's Pie recipes use regular ground beef but the taste with the meatloaf is so much more satisfying and you know for sure you are eating comfort food! The prep time and cooking time will be more if you use homemade meatloaf and home cooked potatoes. But since the meatloaf will be leftover, it shouldn't be that much longer.
Provided by OceanLuvinGranny
Categories Vegetable
Time 48m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- In large bowl, combine crumbled meatloaf, vegetables and soup.
- Place mixture into a 10 inch deep pie dish.
- Stir cheese into potatoes.
- Spoon potatoes over meat mixture.
- Place pie plate on baking sheet & bake for 25 minutes or until hot and potatoes are light golden brown.
- Remove from oven and top with 1/2 cup more of shredded cheese. Then, bake 5 minutes longer until cheese is melted.
Nutrition Facts : Calories 307.7, Fat 9.8, SaturatedFat 4.8, Cholesterol 19.8, Sodium 1034.4, Carbohydrate 47.6, Fiber 5, Sugar 16.2, Protein 10.5
SHEPHERD'S PIE
This is the version of shepher's pie that I grew up with my mom making. It's super easy and all you need is a stove top and a microwave. Very fast for the nights when you don't have a lot of time to fix a full meal. The ingerdients listed are more to taste and serving size it's more of a "however-much-you-feel" meal than an exact sicence.
Provided by Not Good but Trying
Categories One Dish Meal
Time 35m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Slice up the Polish Kielbasa into about 1/2 - 1" picecs. Spread over bottom of microwave safe casserole dish. Cover and microwave for 5 minutes.
- Drain the juice from cooking. Layer all the ingredients in the following order: polish kielbasa, sauerkraut, mashed potatoes, cheese.
- Leave uncovered and microwave for 15 minutes Let cool for 5 mins and enjoy.
Nutrition Facts : Calories 563.6, Fat 31.7, SaturatedFat 16, Cholesterol 107.5, Sodium 2107.8, Carbohydrate 41.9, Fiber 4.1, Sugar 4.2, Protein 28.1
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