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 OAMC
I just made my first batch of this and it smells great. I made homemade gravy and plan on freezing from-scratch mashed potatoes separately. I also think that this would be great to have on hand for when you do have leftover mashed potatoes.
Provided by Margie99
Categories One Dish Meal
Time 55m
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a dutch oven or stockpot, cook the beef over medium heat.
- About halfway through add the onion.
- Cook until the beef is no longer pink, drain off the grease.
- Microwave the carrots for 2 minutes.
- Add the gravy and veggies.
- Cool and put into 2 freezer containers. I put them in freezer bags.
- To prepare: Thaw frozen beef mixture in the refrigerator.
- Put into a greased 2 quart baking dish.
- Top with mashed potatoes, melted butter and sprinkle with paprika.
- Bake uncovered at 350F for 30-35 minutes or until heated through.
Nutrition Facts : Calories 453.4, Fat 22.7, SaturatedFat 9.6, Cholesterol 88, Sodium 706.6, Carbohydrate 35.7, Fiber 4.8, Sugar 3.3, Protein 28.9
SHEPHERD'S PIE
The epitome of simple, homey comfort food, shepherd's pie is a casserole consisting of creamy mashed potatoes atop a rich and bubbly stew.
Provided by Jennifer Segal
Categories Dinner
Time 1h30m
Yield 4 to 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 375°F and set an oven rack in the middle position.
- Place the beef, baking soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl. Mash with your hand to combine. Set aside for 20 minutes.
- While the meat tenderizes, place the potatoes in medium saucepan and add just enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft and fork-tender, 8 to 10 minutes. Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry and fluffy, about 3 minutes. Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt. Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set the mashed potatoes aside.
- Heat a 12-in oven-proof skillet over medium heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the onions and carrots to the bacon fat and cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the wine and increase the heat to high; bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add the flour and stir until dissolved. Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce; continue cooking on high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes. Add the chicken broth; bring to a simmer, reduce the heat to low, and cook, scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes. Stir in the thyme, pepper, peas, and reserved bacon, and cook until the peas are warmed through. Taste and adjust seasoning, if necessary.
- Dollop the mashed potatoes evenly over the filling. Use a rubber or offset spatula to spread the potatoes evenly over the stew and all the way to the edges of the skillet. Drag a fork across the top to make ridges. Place the skillet on a baking sheet or large sheet of foil to catch any drips and bake until the filling is hot, the topping is lightly browned, and the edges are bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.) Sprinkle with chives and serve.
- Note: If you don't have an oven-safe skillet, you can transfer the meat mixture to a 2.5-qt casserole dish and then spread the mashed potatoes overtop.
- Make-Ahead Instructions: The stew portion of the recipe can be made several days ahead of time and refrigerated. Before assembling the pie, reheat the stew, adding a little broth if necessary if it seems dry. The mashed potatoes should be made right before assembling and baking the pie.
Nutrition Facts : Calories 650, Fat 33 g, Carbohydrate 50 g, Protein 33 g, SaturatedFat 15 g, Sugar 7 g, Fiber 5 g, Sodium 1243 mg, Cholesterol 122 mg
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.
ANNABEL KARMEL'S VEGETARIAN SHEPHERD'S PIE FOR KIDS
This is very popular with my kids, although I admit that I don't always make them in individual portions. We always add the peas & use half the sugar called for. Sometimes we add a little finely chopped celery too. Annabell says about this recipe "Lentils are a good source of protein and iron for vegetarians and green lentils make a savoury and satisfying base for this shepherd's pie." These freeze well so you can double up on the recipe and do some OAMC cooking.
Provided by Um Safia
Categories < 4 Hours
Time 1h50m
Yield 6 pies, 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan and sauté the onion and carrot for 8-10 minutes stirring occasionally until soft and starting to brown. Add the garlic and cook 1 minute then stir in the lentils, tomatoes, stock, water, tomato puree, soy sauce and sugar.
- Bring to a boil, reduce the heat and simmer for 40-45 minutes, until the lentils are soft (older lentils will take a little longer). Add a little extra water if the pan gets too dry.
- Meanwhile, boil the potatoes in plenty of salted water for around 15 minutes, until just tender. Drain the potatoes then mash well. Beat in the butter and milk and season to taste with salt and pepper.
- Season the lentils to taste with pepper then divide them between small baking dishes or ramekins. I used 6 ramekin dishes 9cm diameter and 4 cm depth. Spread the mashed potato over the lentils and mark in ridges with a fork. Refrigerate until needed.
- Preheat the oven to 200c/400G/Gas 6/ Fan 180c. Put the pies on a baking sheet, brush the tops with the beaten egg and bake for 25-30 minutes, until the potato is golden on top and the pie is piping hot. Cool slightly and check temperature before serving.
- Pies can be wrapped in clingfilm and frozen. Defrost overnight in fridge.
Nutrition Facts : Calories 286.9, Fat 6.7, SaturatedFat 2.6, Cholesterol 43.8, Sodium 226.5, Carbohydrate 46.6, Fiber 11.8, Sugar 7.8, Protein 11.7
EASY SHEPHERD'S PIE
.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
- Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 31.6 g, Cholesterol 88.8 mg, Fat 24.6 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 771.5 mg, Sugar 1.1 g
VELVEETA SHEPHERD'S PIE CASSEROLE
Buttery mashed potatoes, skillet-browned ground beef plus corn make this crowd-pleasing VELVEETA Shepherd's Pie Casserole your new in-house pub favorite.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings, about 1-1/4 cups each
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Brown meat in large skillet; drain. Return meat to skillet; stir in water. Add Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Reduce heat to medium-low; simmer 5 min., stirring frequently. Stir in corn. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.
- Microwave Mashed Potatoes, milk and butter in microwaveable bowl on HIGH 3 min.; stir. Spoon over cheese sauce.
- Bake 18 to 20 min. or until filling is heated through and topping is golden brown.
Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 100 mg, Sodium 1050 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 11 g, Protein 32 g
CHEF JOHN'S SHEPHERD'S PIE
Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
- Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
- Transfer beef mixture into an oven-proof casserole dish.
- Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
- Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
- Sprinkle with remaining 1/4 cup of grated cheese.
- Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 23.5 g, Cholesterol 58.8 mg, Fat 17.2 g, Fiber 3.2 g, Protein 16.2 g, SaturatedFat 8 g, Sodium 546.4 mg, Sugar 1.4 g
SHEPHERD'S PIE - MAKE-AHEAD, FREEZE AHEAD, OAMC
This recipe is the merge of two Zaar recipes. The base is close to Dana's Sloppy Joes # 32576 and well, any basic recipe for mashed potatoes will do. You might try recipe #349421 Basic Crock Pot Mashed Potatoes for an overnight jump on your Shepherd's Pie. For mothers this recipe will be a joy to have on hand in the freezer. Adjust seasonings and ingredients to suit your family and share your ideas please!
Provided by Chef Two Hearts
Categories Meat
Time 1h30m
Yield 3 dinners, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large pot, brown beef with onions (I boil my beef, drain to reduce fat content, then add onions I've already sauteed).
- Mix remaining BASE ingredients in large bowl.
- Add beef and onions.
- At this point I placed 1/3 of meat mixture in a cassarole dish, added 1 cup of each frozen veggie and layered on 1/3 of mashed potatoes.
- Bake at 350F for an hour, or until heated through.
- While dinner is baking up, I pack up the cooled remaining meat mixture dividing meat mixture left into 2 labeled gallon ziplock bags.
- Divide remaining veggies into labled 2 qt freezer bags.
- Divide remaining mashed potatoes into 2 labeled gallon freezer bags.
- For convenience, I actually staple the bag of meat mixture, veggies and mashed potatoes together into 2 dinner groups to make it all easier to find in my freezer. Obviously, staple above the zip on the bag when stapling together. :-).
Nutrition Facts : Calories 2534, Fat 106.1, SaturatedFat 40.6, Cholesterol 462.7, Sodium 4510.2, Carbohydrate 249.7, Fiber 28.4, Sugar 51.7, Protein 155.9
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