NANA'S SHEPHERD'S PIE
This one dish meal is definately a comfort food. It has everything you need, meat, vegetable and potatoes.
Provided by Petdrwife
Categories One Dish Meal
Time 1h
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Brown ground beef and onion in skillet;drain.
- Boil, mash and season potatoes.
- Cook peas and carrots (you could also use canned peas and carrots if you wish).
- Bake pie crust according to package directions.
- Blend in soup with meat and onion.
- Layer ground meat in pie shell, if adding cheese put on top of meat layer then add vegetables and top with mashed potatoes.
- Place pie in preheated oven and bake until heated through.
NANA JOANN'S SHEPARD PIE
This is a delightful main course!!I got this from my daughter.
Provided by JoAnn Reyes @Buttercups1016
Categories Beef
Number Of Ingredients 12
Steps:
- In small bowl mix the corn bread mix according to directions+1/2 cup water.Heat oven too 400.Grease a rectangular baking pan pour in the mixture bake till done.In small sauce pan add 1 cup water add 2 beef cubes bring to a boil mix let stand till dissolved.In large skillet put in the butter melt add the chopped onion when gold stir in the beef and rest of seasonings.When beff is cooked add the flour little by little keep stiring well add the beef stock mix well.It will look like beef in gravy.Take the cornbread out of oven.Pour the meat mixture on top spread all over the cornbread.When done pour the vegtable on top of meat,pour the mashed potato's spread over the vegtable's when done sprinkle the cheese all over the top.Bake at 350 60 minutes.This serves anywhere from 1-6 depends on eaters.
30 MINUTE SHEPHERD'S PIE
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 16
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 flameproof 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.
BEST SHEPHERD'S PIE
This is the best shepherds pie recipe I've ever had, and it comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.-Valerie Merrill, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. , Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. , Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 378 calories, Fat 17g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 626mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein.
TRADITIONAL SHEPHERD'S PIE
This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.
Provided by NicoleMcmom
Time 1h25m
Yield 8
Number Of Ingredients 22
Steps:
- Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
- Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
- Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
- Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
- Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g
NANA CHASE'S "FAVORITE" SHEPHERD'S PIE
I lost my Nana April 2nd 2004; she made this dish for me every time I was sick. In my house we simply call it "Favorite"; that's its name.
Provided by Laci1093
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Brown and drain hamburger. Place hamburger in a 9x13 baking dish. Mix tomato soup with hamburger. Pour corn over hamburger mixture. Cover mixture with the mashed potatoes (leftover or freshly made is fine). Cover potato with cheese strips making sure to cover as much of it as you can.
- Bake at 350 degrees Fahrenheit until cheese starts to bubble, approximately 30 minutes. Be careful not to burn the cheese.
- We have a large family; this recipe can be cut in half to downsize it for a smaller family.
- Be warned this recipe is even better as a leftover!
Nutrition Facts : Calories 456, Fat 20.2, SaturatedFat 9.1, Cholesterol 96.6, Sodium 1004.4, Carbohydrate 37.2, Fiber 3.4, Sugar 7.7, Protein 32.3
NAN'S SHEPHERD'S PIE
We've perfected Tanya's English grandmother's version of a succulent mainstay. Leftovers can be reheated in the microwave, and you can even prepare the casserole a day ahead and pop it in the oven for a stress-free weekend dinner with friends.
Provided by Tanya Wenman Steel
Time 45m
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- 1. Peel the potatoes, cut in half lengthwise, and then thinly slice; place in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are tender, about 10 minutes.
- 2. Right after you put the potatoes on to cook, begin the filling: Cook the ground beef in a 12-inch skillet over medium-high heat, breaking up the meat with a wooden spoon and turning frequently until the meat is nicely browned, about 7 minutes. Transfer the beef to a plate. Preheat the oven to 500°F.
- 3. Add 2 tablespoons oil to the same skillet. Add the onions and garlic and cook over medium heat, stirring often, until golden and tender, about 6 minutes. Return the browned meat to the pan and stir in the tomato puree and cayenne. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened, about 10 minutes. Stir in the peas and cover to keep warm.
- 4. Drain the cooked potatoes well and return them to the pot. Mash well with a potato masher, and then stir in the half-and-half, salt, and pepper to taste. Spoon the warm meat mixture into a 2 1/2-to 3-quart baking dish and sprinkle the Cheddar on top. Spoon the potatoes on top of the cheese, spreading them over the meat, leaving a scant inch border around the edge.
- 5. Drizzle the remaining tablespoon of olive oil over the top and then bake until the potatoes are golden, about 10 minutes. Let cool for 5 minutes before serving.
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