Shepherdess Pie Recipes

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EASY SHEPHERD'S PIE



Easy Shepherd's Pie image

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Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 30m

Yield 6

Number Of Ingredients 7

1 pound ground beef
2 cups hot mashed potatoes
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

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

CLASSIC SHEPHERD'S PIE



Classic Shepherd's Pie image

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

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
1 pound lean ground beef
4 teaspoons all-purpose flour
¼ cup Heinz Tomato Ketchup
¾ cup Heinz® Tomato Juice
2 tablespoons Heinz Worcestershire Sauce
2 tablespoons Dijon mustard
1 cup frozen mixed vegetables (such as peas and carrots)
3 cups cooked, warm, mashed potatoes
2 tablespoons butter
1 clove garlic, minced
⅔ cup warm milk

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

30 MINUTE SHEPHERD'S PIE



30 Minute Shepherd's Pie image

Try Rachael Ray's 30-Minute Shepherd's Pie recipe, a layered casserole of mashed potatoes, veggies and beef, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

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 flameproof 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.

SHEPHERD'S PIE



Shepherd's Pie image

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

1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

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.

THE BEST SHEPHERD'S PIE



The Best Shepherd's Pie image

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

2 pounds russet potatoes, peeled and quartered (about 4 medium potatoes)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1/4 small head green cabbage, thinly sliced (about 6 ounces or 2 cups)
1 leek, white and light-green parts only, chopped
2 cloves garlic, chopped
3/4 cup heavy cream
1 cup shredded sharp white Cheddar (about 3 ounces)
3 large egg yolks
2 teaspoons extra-virgin olive oil
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
1 stalk celery, sliced
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 pounds ground lamb
1 cup frozen peas, thawed
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
  • Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
  • Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
  • Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
  • To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
  • Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

SHEPHERD'S PIE



Shepherd's Pie image

This is just the kind of dish we crave during cooler months. When the weather calls for comfort food, it's hard to beat a substantial stew of beef sirloin and vegetables, topped with creamy mashed potatoes and baked until everything is warm and bubbly. This shepherd's recipe has a couple of secret shortcuts that'll help you have it on the table in under an hour-perfect for a weeknight meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

1 teaspoon olive oil
1 small onion, finely chopped (1/3 cup)
1 1/2 lb ground beef sirloin
2 cups frozen mixed vegetables (from 12-oz bag)
3 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
2 tablespoons Gold Medal™ all-purpose flour
1 package (20 oz) refrigerated mashed potatoes

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
  • Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
  • Bake 20 minutes or until golden brown.

Nutrition Facts : Calories 370, Carbohydrate 27 g, Cholesterol 80 mg, Fat 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 5 g, TransFat 1 g

SHEPHERD'S PIE



Shepherd's Pie image

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

1 pound ground beef chuck
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
1 box (10 ounces) frozen mixed vegetables (no need to thaw)
Coarse salt and ground pepper
3 cups mashed potatoes

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

SHEPHERD'S PIE



Shepherd's Pie image

Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb's gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat. And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.

Provided by Samantha Seneviratne

Categories     casseroles, meat, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons kosher salt, plus more for seasoning
2 1/2 pounds (about 3 to 4 large) russet potatoes, peeled and quartered
8 tablespoons unsalted butter
1/2 cup whole milk
1 cup shredded aged white Cheddar
Freshly ground black pepper
1 small yellow onion, diced small (about 1 1/4 cups)
2 medium carrots, peeled and diced small (about 1 1/4 cups)
4 cloves garlic, minced
4 sprigs fresh thyme
2 4-inch sprigs fresh rosemary
3/4 pounds lean ground beef
3/4 pounds ground lamb
1/3 cup tomato paste
1 tablespoon all-purpose flour
3/4 cup beef stock
1 cup fresh parsley, chopped

Steps:

  • In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
  • In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture, just until blended. Stir in the Cheddar. Season to taste with salt and pepper. Cover and set aside.
  • Heat the oven to 375 degrees. Melt the remaining 2 tablespoons of the butter in a large oven-safe skillet with high sides or an enameled cast-iron braiser (at least 2 1/2-quart capacity) over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often with a wooden spoon, until the onions are translucent and the carrots are just tender, about 10 minutes. Add the beef and the lamb and cook, breaking the meat up with a spoon, until it is no longer pink. (At this point, you can drain off some of the excess fat if you like.) Season the mixture to taste with salt and pepper.
  • Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme and rosemary stems. Season to taste with salt and pepper.
  • Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Nutrition Facts : @context http, Calories 726, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 48 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 24 grams, Sodium 1073 milligrams, Sugar 6 grams, TransFat 2 grams

BEST SHEPHERD'S PIE



Best Shepherd's Pie image

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

2-1/2 pounds potatoes, peeled and cooked
1 cup sour cream
Salt and pepper to taste
2 pounds ground beef
1/2 cup chopped onion
1 medium sweet red pepper, chopped
1 teaspoon garlic salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (16 ounces) whole kernel corn, drained
1/2 cup milk
2 tablespoons butter, melted
Chopped fresh parsley, optional

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.

SIMPLE SHEPHERD'S PIE



Simple Shepherd's Pie image

If I know my day will be hectic, I'll pull the meat mixture for this convenient, family-pleasing pie out of the freezer to thaw. And if you use frozen or instant mashed potatoes to top the pie, it's even quicker to fix. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 9

2 pounds ground beef
2 cans (12 ounces each) home-style beef gravy
2 cups frozen corn
2 cups frozen peas and carrots
2 teaspoons dried minced onion
ADDITIONAL INGREDIENTS (for each casserole):
2 to 3 cups mashed potatoes
2 tablespoons butter, melted
Paprika

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the gravy, vegetables and onion. Spoon half into a greased 2-qt. baking dish or four oven-safe 2-cup dishes. Top with mashed potatoes. Drizzle with butter and sprinkle with paprika. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Place the remaining beef mixture in a freezer container and freeze for up to 3 months. , To prepare frozen casserole: Thaw in the refrigerator; transfer to a greased 2-qt. baking dish. Top with the potatoes, butter and paprika; bake as directed.

Nutrition Facts :

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

Instead of using a pastry crust, this recipe creates a savory crust with mashed potatoes. The bacon flavor in the filling is fabulous! I think you and your family will love this pleasing pie.-Chris Eschweiler, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 13

1 pound ground beef
3 bacon strips, diced
1 small onion, chopped
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/2 cup tomato sauce
1 can (4-1/4 ounces) chopped ripe olives, drained
5-1/2 cups hot mashed potatoes (prepared without milk and butter)
2 eggs, lightly beaten
2 tablespoons butter, softened
1 tablespoon minced fresh cilantro
1/4 teaspoon salt
Additional butter, melted

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon, onion, garlic and oregano until bacon is crisp; drain. Stir in the tomato sauce, olives and beef. Simmer, uncovered, for 10 minutes or until heated through. , Meanwhile, combine the mashed potatoes, eggs, butter, cilantro and salt. Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Layer with beef mixture and remaining potato mixture. , Bake at 375° for 20 minutes. Brush the pie with melted butter. Bake 10 minutes longer or until top is golden brown.

Nutrition Facts : Calories 288 calories, Fat 13g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 354mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 5g fiber), Protein 16g protein.

SHEPHERD'S PIE RECIPE BY TASTY



Shepherd's Pie Recipe by Tasty image

Here's what you need: olive oil, ground lamb, salt, pepper, large onion, large carrots, garlic, fresh thyme, fresh rosemary, tomato paste, worcestershire sauce, red wine, chicken stock, yukon gold potato, unsalted butter, large egg yolks, sour cream, grated parmesan cheese

Provided by Matthew Johnson

Categories     Dinner

Yield 12 servings

Number Of Ingredients 18

2 tablespoons olive oil
3 lb ground lamb
salt, to taste
pepper, to taste
1 large onion, chopped
3 large carrots
6 cloves garlic, grated
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
1 cup red wine
1 cup chicken stock
3 lb yukon gold potato, cubed
¼ cup unsalted butter, 1/2 stick
4 large egg yolks
1 cup sour cream
1 cup grated parmesan cheese

Steps:

  • Preheat the oven to 425°F (220˚C).
  • Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
  • Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
  • Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
  • Pour in the red wine and reduce until almost completely evaporated.
  • Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
  • Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
  • Transfer the potatoes to a large bowl and mash until smooth.
  • Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
  • Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
  • Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
  • Bake for 30 minutes, until the potatoes are golden brown.
  • Enjoy!

Nutrition Facts : Calories 655 calories, Carbohydrate 34 grams, Fat 40 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams

SHEPHERDESS' PIE



Shepherdess' Pie image

Saw a lot of great beefy brown-gravy based dishes here at the 'Zaar, but I have a really old recipe that I want to post here that is a little different, using bechamel or white sauce. It's closer to a potato covered meatloaf with a definite taste of parsley. I originally found this many years back in a generic recipe book whose title had something to do with "1001 Recipes" from around the world. I was skeptical the first time I made it but my family just loves it - I suspect it's one of those recipes that you either really love or don't like, nothing in between. Try this when you get bored with your regular shepherd's pie.

Provided by SpchTeachCooks

Categories     Meat

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 13

1 1/2 cups bechamel sauce (see note)
1 medium onion, minced
1 egg, beaten
1/4 cup cracker crumb (smash crackers in a small plastic bag)
1/4 cup fresh parsley, chopped (I like fresh best, but dried will work)
1 teaspoon salt
1 teaspoon thyme
1/4 teaspoon ground red pepper
1 teaspoon vinegar
1 lb ground beef (or lamb)
4 cups mashed potatoes
1/2 cup monterey jack cheese, shredded (orig. recipe called for kefalotyri but I've never found that, any cheese will work, but jack or font)
1 teaspoon paprika

Steps:

  • Start by making Bechamel Sauce: Melt 1/4 cup butter, then whisk in 3 tablespoons flour; cook for a minute, then slowly stir in 1 1/2 cups warm milk (can microwave milk a minute beforehand to warm it). Cook this, stirring constantly till it thickens and coats spoon. Set aside till ready to use.
  • Combine 3/4 cup of Bechamel Sauce with onion, egg, cracker crumbs, parsley, salt, thyme, red pepper, and vinegar.
  • Add this sauce mixture to meat and toss with two forks to mix lightly (don't overwork meat) Put this all into a casserole dish, level off top and make a slight indent with back of spoon (just like with meatloaf).
  • Bake at 350 degrees for about 30 minutes, occasionally using a spoon to remove fat that collects in the indentation.
  • Combine potatoes with remaining Bechamel Sauce.
  • Remove meat from oven, sprinkle with the cheese, top with potatoes. Sprinkle with the paprika. Bake an additional 20 minutes.

Nutrition Facts : Calories 530.9, Fat 23.9, SaturatedFat 10.4, Cholesterol 140.4, Sodium 1388.7, Carbohydrate 46.1, Fiber 4.2, Sugar 4.6, Protein 31.3

GROUND BEEF SHEPHERD'S PIE



Ground Beef Shepherd's Pie image

This hearty supper-in-one sent by Elaine Williams is ideal for small families. The Surrey, British Columbia cook uses ground beef, frozen veggies and canned gravy to hurry along the down-home dinner.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 pounds ground beef
1 small onion, chopped
2 garlic cloves, minced
1 can (10-1/2 ounces) beef gravy
1 cup frozen mixed vegetables
1/4 teaspoon Worcestershire sauce
Salt and pepper to taste
2-1/2 cups mashed potatoes

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the gravy, vegetables, Worcestershire sauce, salt and pepper. , Transfer to a greased 1-1/2-qt. baking dish. Spread potatoes over the top. Bake, uncovered, until heated through, 30 minutes.

Nutrition Facts : Calories 457 calories, Fat 18g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 890mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 36g protein.

SHEPHERD'S PIE VI



Shepherd's Pie VI image

This Shepherd's Pie is a layered casserole of beef, carrots, and potato.

Provided by Jacquie

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 50m

Yield 6

Number Of Ingredients 13

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
¼ cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
¾ cup beef broth
¼ cup shredded Cheddar cheese

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
  • Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  • Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  • Bake in the preheated oven for 20 minutes, or until golden brown.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 52.5 g, Cholesterol 64.5 mg, Fat 17 g, Fiber 7.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 294.6 mg, Sugar 5.8 g

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From netmums.com


SHEPHERDESS PIE - A FAMILY FAVOURITE GONE VEGAN - FOOD …
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2012-11-06 1 tbsp olive oil, or oil spray. Preheat oven to 200C/ 400F. Put the lentils in a large saucepan, cover with 3 times their volume of water and simmer gently until tender but not mushy (check after 35 minutes, but may need 45 …
From kelliesfoodtoglow.com


SHEPHERD'S PIE RECIPES | ALLRECIPES
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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! …
From allrecipes.com


SHEPHERD'S PIE RECIPE - PILLSBURY.COM
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2021-12-30 Heat oven to 375°F. Spray 2 1/2-quart round or oval baking dish with cooking spray. 2. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain. 3. …
From pillsbury.com


SHEPHERD'S PIE RECIPE - SPEND WITH PENNIES
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2020-03-16 Preheat oven to 400°F. Cook lamb or beef, onion, and garlic over medium heat until no pink remains. Drain any fat. Stir in mixed vegetables, soup, Worcestershire sauce, salt, basil, and pepper. Spread into the bottom of a 2 qt …
From spendwithpennies.com


SHEPHERD'S PIE RECIPE - AN EASY CLASSIC | DOWNSHIFTOLOGY
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2019-12-14 In a large pan, saute the onion and garlic first. Then add the carrots, celery, and lamb for 8 to 10 minutes until the meat is browned. Add in the aromatics. Drain the fat from the pan and add the chicken broth, tomato paste, …
From downshiftology.com


SHEPHERD'S PIE - ONCE UPON A CHEF
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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. Cook, stirring frequently, until softened and starting …
From onceuponachef.com


SHEPHERD'S PIE | RECIPETIN EATS
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2019-01-03 Preheat oven to 180C/350F. Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Allow to steam dry for 30 seconds or so (Note 3). Add butter and mash until melted, then add milk, …
From recipetineats.com


CLASSIC SHEPHERD'S PIE RECIPE | JAMIE OLIVER RECIPES
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Method. Preheat the oven to 170°C/325°F/gas 3. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and black pepper. Add a splash of water to the tray, then roast for 4 hours, or until …
From jamieoliver.com


19 BEST SHEPHERD'S PIE RECIPES - WAYS TO MAKE SHEPHERD'S PIE
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2020-02-04 2 of 19. Turkey Shepard's Pie. The turkey makes it just a little bit lighter. Get the recipe from Delish. Ethan Calabrese. 3 of 19. Barbecue Pulled Pork Shepherd's Pie. Ranch-seasoned mashed ...
From delish.com


SHEPHERD'S PIE RECIPE | BON APPéTIT
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2017-02-09 Step 5. Preheat oven to 375°. Place potatoes in a large saucepan and add water to cover by at least 2"; season generously with salt. Bring to a boil, reduce heat, and simmer until a paring knife ...
From bonappetit.com


VEGAN SHEPHERD'S PIE | VEGETABLES RECIPES | JAMIE OLIVER
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Method. Preheat the oven to 200°C/400°F/gas 6. Peel and chop all the potatoes into rough 2cm chunks. Place the Maris Pipers into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until …
From jamieoliver.com


EASY SHEPHERD'S PIE RECIPE | REAL SIMPLE
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Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes. Step 3. Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 …
From realsimple.com


THE BEST HOMEMADE SHEPHERD'S PIE RECIPE | THE RECIPE CRITIC
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2020-02-26 Add cubed potatoes to a large pot and fill with salted, cold water. Place over high heat and bring to a boil. Reduce heat to just maintain a rolling boil, and cook for 8-10 minutes until tender. Drain. Add in milk (start with ¼ cup, …
From therecipecritic.com


THE BEST AUTHENTIC SHEPHERD'S PIE RECIPE - SCRAMBLED CHEFS
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2022-01-19 Cook the potatoes for 20 minutes or until fork-tender. Drain the potatoes reserving ¼ cup of the water. Pour the potatoes back into the pan and add in the water then begin mashing. When the potatoes are mostly mashed, add in …
From scrambledchefs.com


VEGAN SHEPHERDESS PIE - BRAND NEW VEGAN
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2018-09-22 Peel and cube potatoes and either boil on the stove until fork tender, or cook in the Instant Pot with 1 cup of water for 5 minutes using the Quick Release method afterward. Mash potatoes until creamy adding veg broth or …
From brandnewvegan.com


SHEPHERD'S PIE - COOKING CLASSY
Reduce heat to low and let simmer until reduced by about 2/3 (and alcohol scent has cooked off), about 8 - 10 minutes. Add remaining greens: Stir in peas and parsley and heat through, about 1 minute. Season filling with salt and pepper to taste. Assemble shepard's pie: Spread beef filling into an even layer.
From cookingclassy.com


SHEPHERD'S PIE - GIMME SOME OVEN
2019-03-04 Instructions. Cook the mashed potatoes. Follow the instructions here to prepare a half batch of this mashed potatoes recipe . Once the mashed potatoes are ready to go, remove from heat and set aside until ready to use. Brown the beef (or lamb). Meanwhile, heat the oil in a large sauté pan over medium-high heat.
From gimmesomeoven.com


SHEPHERD'S PIE RECIPES | BBC GOOD FOOD
Vegan shepherd's pie. A star rating of 4.2 out of 5. 121 ratings. A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low calorie, low fat, and perfect for when the nights draw in.
From bbcgoodfood.com


CLASSIC SHEPHERD'S PIE RECIPE - ALTON BROWN
Heat the oil in an 11-inch saute pan over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes.
From altonbrown.com


RECIPE: SHEPHERDLESS PIE - RACHEL KHOO
2015-10-01 Drain the lentils, saving 200ml or 3/4 cup of the cooking liquid and discard the tea bags. Preheat the grill/broiler to medium-high. Put the oil into a large frying pan and add the onion, carrot, tomatoes, and paprika. Fry gently for 10 minutes, or until the onion is translucent. Add the mushrooms and cook for 5 minutes more, stirring frequently.
From rachelkhoo.com


EASY SHEPHERD'S PIE RECIPE - HOW TO MAKE BEEF SHEPHERD'S PIE
2022-01-07 Directions. Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes ...
From delish.com


BEST SHEPHERD'S PIE RECIPE - HOW TO MAKE BEEF SHEPHERD'S PIE
2016-02-29 Add the peas and corn, and cook for 2 minutes. Add butter to the pan and toss around until fully melted, then stir in flour, thyme leaves, and garlic. Stir for 1 minute, until flour disappears. Add beef stock, then bring liquid to a boil over high heat. Cook for a minute or two until broth thickens into a light sauce.
From thepioneerwoman.com


SHEPHERDESS PIE - SIMPLY FRESH | CONVENIENCE JUST GOT BETTER
Add tinned tomatoes, purée, herbs, sweetcorn and butter beans and bring to the boil. Reduce heat to medium and simmer for 10 minutes. Place vegetable mixture into a casserole or baking dish. Top with mashed potatoes to cover, and then sprinkle with grated cheese if using. Put in the oven on 180 C / Gas mark 4 for around half an hour (until ...
From simplyfresh.info


LAURIES SHEPHERDS PIE BEST RECIPES
Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie. Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown. See how to make a shortcut shepherd’s pie with leftover beef.
From findrecipes.info


THE BEST CLASSIC SHEPHERD'S PIE - THE WHOLESOME DISH
2019-02-09 Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well.
From thewholesomedish.com


SHEPHERD'S PIE RECIPES | TASTE OF HOME
Traditional Shepherd’s Pie. Instead of using a pastry crust, this recipe creates a savory crust with mashed potatoes. The bacon flavor in the filling is fabulous! I think you and your family will love this pleasing pie.—Chris Eschweiler, Dallas, Texas.
From tasteofhome.com


SHEPHERDS PIE RECIPES - FOOD.COM
23 Comforting Shepherd's Pie Recipes. For a hearty, filling main dish, look no further than shepherd’s pie! With recipes varying from vegetarian to Italian to the traditional Irish style, we’ve got you covered. recipe Traditional Irish Shepherd's Pie ”My english boyfriend went nuts over the cottage pie version of this. Enough said!” -CanadianRook. recipe Shortcut Shepherd's Pie" I …
From food.com


SHEPHERD'S PIE - CAMPBELL SOUP COMPANY
2019-08-12 Step 1. Heat the oven to 400°F. While the oven is heating, season the beef with salt and pepper. Cook the beef and onion in a 10-inch oven-proof skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Step 2. Stir in the soup, ketchup and peas and carrots.
From campbells.com


SHEPHERDS PIE RECIPES : FOOD NETWORK | FOOD NETWORK
2022-05-10 Chicken Shepherd's Pie with Kale Mash. Recipe | Courtesy of Food Network Kitchen. Total Time: 1 hour 30 minutes. 2 Reviews.
From foodnetwork.com


CLASSIC SHEPHERD'S PIE RECIPE - BBC FOOD
Method. Preheat the oven to 220C/425F/Gas 7. Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown.
From bbc.co.uk


OLD FASHIONED SHEPHERD'S PIE - THE STAY AT HOME CHEF
Instructions. Add potatoes to a large pot of boiling water. Boil the potatoes until soft, 15-20 minutes. Meanwhile, cook ground lamb (or ground beef) in a large saucepan over medium-high heat until browned, about 5 minutes. Add in onion and saute until onion is soft and translucent, about 5 to 7 minutes.
From thestayathomechef.com


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