Shepherds Pie Potatoes Recipes

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SHEPHERD'S PIE BAKED POTATOES



Shepherd's Pie Baked Potatoes image

Shepherd's Pie Baked Potatoes are everything you love about the classic shepherd's pie but served over a warm baked potato. A delicious shepherd's pie filling of ground turkey, seasonings, beef broth, and veggies gets loaded on top of a soft potato and topped with shredded cheese.

Provided by Jessica

Categories     Dinner

Time 1h45m

Number Of Ingredients 16

1 lb ground turkey
1 small onion (finely diced)
1 cup thinly sliced carrots
2 cloves garlic
1 teaspoon salt
½ teaspoon ground pepper
1/4 cup all-purpose flour
2 tablespoons tomato paste
2½ cups low-sodium beef broth
2 teaspoons worcestershire sauce
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1/2 cup frozen peas
1/2 cup frozen corn
2 cups shredded cheddar cheese
8 baked potatoes

Steps:

  • Bake 6-8 potatoes in the oven for 1 hour at 425°. See post above for my favorite way to bake them. Or just scrub the potatoes and wrap up in tin foil (to keep the skin soft), poke some holes in it and let it bake. You can also make baked potatoes in the instant pot or the slow cooker. See post above for links to great recipes.

Nutrition Facts : Carbohydrate 49 g, Protein 28 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 702 mg, Fiber 4 g, Sugar 4 g, Calories 398 kcal, ServingSize 1 serving

SHEPHERD'S PIE TWICE-BAKED POTATOES



Shepherd's Pie Twice-Baked Potatoes image

This recipe features the best of two classics-baked potatoes and shepherd's pie. Serve with a green salad, and satisfaction is guaranteed even for those with the heartiest appetites. -Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 26

6 large russet potatoes
2 tablespoons olive oil
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 package (16 ounces) frozen mixed vegetables
3 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon steak seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
2 teaspoons paprika, divided
1/2 cup butter, cubed
3/4 cup heavy whipping cream
1/4 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
2 tablespoons minced chives
TOPPINGS:
1/2 cup shredded cheddar cheese
1 tablespoon minced chives
1 teaspoon paprika

Steps:

  • Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour., In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika. , Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika. Freeze option: Wrap unbaked stuffed potatoes and freeze in a freezer container. To use, partially thaw in refrigerator overnight. Bake as directed, adding additional time until heated through.

Nutrition Facts : Calories 986 calories, Fat 56g fat (32g saturated fat), Cholesterol 183mg cholesterol, Sodium 1066mg sodium, Carbohydrate 86g carbohydrate (12g sugars, Fiber 11g fiber), Protein 37g protein.

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

SIMPLY POTATOES® EASY SHEPHERD'S PIE



Simply Potatoes® Easy Shepherd's Pie image

Hearty and delicious, this shepherd's pie preps in just 15 minutes by using Simply Potatoes® Mashed Potatoes.

Provided by Simply Potatoes

Categories     Trusted Brands: Recipes and Tips     Simply Potatoes®

Time 55m

Yield 6

Number Of Ingredients 9

1 ½ pounds lean ground beef
1 cup chopped onion
2 cups frozen green beans, thawed
1 cup frozen corn niblets, thawed
1 (14.5 ounce) can diced tomatoes, drained
1 (12 ounce) jar beef gravy
1 teaspoon dried thyme leaves
½ teaspoon salt
1 (24 ounce) package Simply Potatoes® Mashed Potatoes

Steps:

  • Heat oven to 375 degrees F. Spray 2-1/2 to 3 quart casserole baking dish with nonstick cooking spray.*
  • In 12-inch skillet cook ground beef and onion until browned; drain grease. Add beans, corn, tomatoes, gravy, thyme and salt. Cook until heated through. Spoon beef mixture into casserole dish. Spread Simply Potatoes® evenly over beef mixture. Bake 30 to 35 minutes or until edges are bubbly. Remove from oven.
  • Heat broiler. Broil casserole 4 to 6 inches from heat, 3 to 5 minutes, until Simply Potatoes® are lightly browned.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 28.9 g, Cholesterol 77.8 mg, Fat 23.2 g, Fiber 5.6 g, Protein 24.7 g, SaturatedFat 9.4 g, Sodium 1084.5 mg, Sugar 6.3 g

SHEPHERD'S PIE POTATO BOWLS



Shepherd's Pie Potato Bowls image

Don't be fooled. These aren't ordinary twice-baked potatoes: beneath the golden mashed potato top is a rich beef and vegetable filling. And unlike your casserole dish, the potato bowls are also edible.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

4 large russet potatoes (about 3 pounds)
4 tablespoons unsalted butter plus 1 tablespoon melted butter
1/4 cup whole milk
1/4 cup sour cream
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1 small carrot, chopped
12 ounces ground beef chuck
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
1/3 cup frozen peas, thawed

Steps:

  • Prick the potatoes all over with a fork and brush them with 1 tablespoon melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternately, bake in the oven at 400 degrees F on a baking sheet until cooked through and fork tender, about 1 hour.) Let cool slightly.
  • Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in the chives. Put the potato bowls on a baking sheet.
  • Preheat the oven to 400 degrees F. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute. Stir in the peas until heated through, 1 to 2 minutes more.
  • Spoon the beef mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 15 minutes. Cut the remaining tablespoon of butter into 4 slices and top each potato with one.

TWO-POTATO SHEPHERD'S PIE



Two-Potato Shepherd's Pie image

Shepherd's pie has another name, cottage pie, and mashed potatoes have another alternative - sweet potatoes. Whatever you call it, there's enough in the recipe to bake one casserole and freeze the other for up to three months. Did we mention Cumberland pie is a cousin, but with bread crumbs on top? -Marcie Brooks-Smith, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 17

5 large potatoes and/or sweet potatoes, peeled and cut into chunks
1 pound ground beef
1/2 pound bulk pork sausage
1/2 pound medium fresh mushrooms, quartered
2 large carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup orange juice
2 teaspoons grated orange zest
1 teaspoon ground nutmeg
1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup Dijon mustard
2 teaspoons brown sugar
2 teaspoons rice vinegar

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a large skillet, cook the beef, sausage, mushrooms, carrots, celery, onion and garlic over medium heat until meat is no longer pink and the vegetables are tender; drain., Stir orange juice, orange zest, nutmeg, Worcestershire sauce and 1/4 teaspoon each salt and pepper into skillet. Bring to a boil; cook until liquid is evaporated. , Preheat oven to 350°. Transfer meat mixture to two greased 8-in. square baking dishes., Drain potatoes and place in a large bowl. Add mustard, brown sugar, vinegar and remaining salt and pepper; mash until smooth. Spread over meat mixture., Bake, uncovered, 30-35 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 30 minutes. Uncover and bake 20-25 minutes longer or until heated through.

Nutrition Facts : Calories 410 calories, Fat 13g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 573mg sodium, Carbohydrate 54g carbohydrate (20g sugars, Fiber 8g fiber), Protein 19g protein.

SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY



Shepherd's Pie Twice-Baked Potato Recipe by Tasty image

This hearty meat and potato dish can be made using ingredients you probably already have in your pantry. Traditionally made with ground lamb or beef, our version of Shepherd's, or Cottage Pie includes an 85/15 ground beef blend, canned carrots and peas; is served in a baked potato, and topped with creamy cheddar mashed potatoes. Whatever you call it, it's sure to remain as a classic comfort food.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h18m

Yield 4 servings

Number Of Ingredients 19

4 russet potatoes, scrubbed clean and patted dry
1 tablespoon olive oil
1 ½ teaspoons kosher salt, divided, plus more to taste
3 tablespoons unsalted butter
¼ cup heavy cream, warm
½ teaspoon freshly ground black pepper, plus more to taste
½ cup shredded cheddar cheese
¼ cup fresh chives, thinly sliced
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlics, minced
1 lb ground beef, or ground lamb
2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon freshly ground black pepper, divided, plus more to taste
2 teaspoons worcestershire sauce
1 tablespoon tomato paste
½ cup beef stock
1 can carrot, drained
1 can peas, drained

Steps:

  • Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
  • Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
  • Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
  • While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
  • Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
  • When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
  • Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
  • Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
  • Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
  • Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
  • Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
  • Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
  • Top the potatoes with the chives and serve warm
  • Enjoy!

Nutrition Facts : Calories 917 calories, Carbohydrate 79 grams, Fat 47 grams, Fiber 9 grams, Protein 43 grams, Sugar 11 grams

EASY INSTANT POTATO SHEPHERDS PIE



Easy Instant Potato Shepherds Pie image

This is a great recipe thats easy to prepare with not many ingredients. Enjoy with a side salad for a complete meal.

Provided by cdn_gal

Categories     One Dish Meal

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 (20 ounce) box instant mashed potatoes (8 serving size)
2 cups frozen mixed vegetables
1 (8 ounce) can beef gravy
2 tablespoons garlic powder
salt
pepper
paprika

Steps:

  • Preheat Oven to 325'F.
  • Use vegetable spray on casserole dish.
  • Prepare instant mashed potatoes following box directions.
  • Boil frozen vegetables in saucepan.
  • Brown ground beef.
  • Add 1/2 can of beef gravy.
  • Add garlic powder.
  • Stir until well blended.
  • Drain vegetables.
  • Add the beef mixture to casserole dish.
  • Add the vegetables and spread evenly.
  • Add large spoonfuls of the mashed potatoes
  • over the vegetables.
  • Wait a few minutes for potatoes to cool before spreading.
  • Make a design with bottom of fork on the potatoes.
  • Sprinkle some paprika.
  • Bake for 30 minutes.
  • Cool for 15 minutes before slicing.
  • Add remaining warmed gravy to each serving.

SHEPHERD'S PIE POTATOES



Shepherd's Pie Potatoes image

Make and share this Shepherd's Pie Potatoes recipe from Food.com.

Provided by Sonya01

Categories     Meat

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

4 (240 g) potatoes
1 teaspoon olive oil
1 brown onion, finely chopped
50 g button mushrooms, chopped (about 10)
250 g extra lean beef, minced
1/2 cup grated carrot (60gm)
400 g canned diced tomatoes
1/4 cup low-fat milk (65ml)
1/4 cup finely grated parmesan cheese (20gm)
flaked sea salt
salt & pepper

Steps:

  • preheat the oven to 200c.
  • Prick each potato 6 times with a skewer.
  • Spray with oil and sprinkle with sea salt flakes.
  • Bake for 1 hr or until tender.
  • Cool.
  • Cut each potato in half length ways and scoop out the flesh, leaving a 1cm-thick shell
  • Transfer flesh to a bowl and set aside.
  • Spray inside of shells with oil.
  • Bake for 15mins or until crisp and golden.
  • Meanwhile, heat the oil in a non-stick frying pan over medium-high heat.
  • Add oil and mushrooms.
  • Cook, stirring, for 5 minutes or until softened.
  • Add mince and carrot.
  • Cook for a further 4 minutes
  • Stir in tomatoes and bring to the boil.
  • Reduce heat to medium-low.
  • Cook for 2 minutes or until sauce has thickened.
  • Season with salt & pepper.
  • Add milk to reserve potato flesh and mash.
  • Spoon mixture into potato shells.
  • Top with mash mixture and sprinkle with Parmesan.
  • Spray with olive oil spray.
  • Bake for 15 minutes or until cheese is golden.
  • Serve.

Nutrition Facts : Calories 363.2, Fat 7.4, SaturatedFat 2.9, Cholesterol 43.1, Sodium 383.8, Carbohydrate 53.6, Fiber 7.5, Sugar 8.4, Protein 22.2

SHEPHERD'S PIE POTATOES



Shepherd's pie potatoes image

A simple supper that's got all the elements of the ultimate comfort food. Easily scaled up if you've got more mouths to feed

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Snack, Supper

Time 1h

Number Of Ingredients 8

2 tsp butter
½ onion , chopped
140g lean minced beef
250ml beef stock
1 tsp Worcestershire sauce
1 tbsp tomato purée
1 large jacket potato , baked
small handful grated cheddar

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Melt half the butter in a non-stick pan. Cook the onion for 3-4 mins, then increase the heat and add the mince. Fry for a further 3-4 mins until the beef has browned. Stir in the stock, Worcestershire sauce, tomato purée and some seasoning. Gently bubble for 15-20 mins until the mince is tender and the sauce has thickened.
  • To assemble, cut the jacket potato in half lengthways and scoop the flesh into a small bowl, leaving the skin intact. Mash the potato with the remaining butter and season well. Divide the mince between the potato skins, then cover with the mash. Transfer the potatoes to a baking dish, sprinkle with cheese, then bake for 15-20 mins until golden. Serve with your favourite veg.

Nutrition Facts : Calories 779 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 2.43 milligram of sodium

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From dwellingtable.com


EASY SHEPHERD'S PIE RECIPE - HOW TO MAKE BEEF SHEPHERD'S PIE
2022-08-22 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 …
From delish.com


EASY SHEPHERD'S PIE FOR TWO - MADE WITH HASH BROWN POTATOES
Preheat the oven to 400°F (200°C) and spray a 1.5 quart oval baking dish with non-stick cooking spray, set aside. Add ground beef to a medium size skillet over medium-high heat. Cook until …
From icookfortwo.com


SWEET POTATO SHEPHERD'S PIE RECIPE | PARENTING PATCH
2022-08-23 15 ounces of peas. Directions. Preheat the oven to 425°. Peel, boil, and mash the sweet potatoes. Add the sour cream, butter, and 1/4 teaspoon of salt to the sweet potatoes …
From parentingpatch.com


EASY SHEPHERD'S PIE RECIPE - EATING ON A DIME
2022-05-13 Then Prepare the Casserole: Layer the Meat Mixture – Spread the meat mixture on the bottom of the 9X13 baking dish. Layer the Potatoes on the Meat – Then spoon the …
From eatingonadime.com


THE BEST CLASSIC SHEPHERD'S PIE - THE WHOLESOME DISH
2019-02-09 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 …
From thewholesomedish.com


ORIGINAL IMPOSSIBLE™ SHEPHERD'S PIE RECIPE
Preheat your oven to 400℉. Peel and cut the potatoes into 2 inch chunks. Place the potatoes into a pot and cover with water. Add a generous pinch of salt. Bring to a boil and cook for …
From impossiblefoods.com


CLASSIC SHEPHERD’S PIE | SCHNUCKS
Season with salt and pepper, if desired. Set aside and cover to keep warm. Meanwhile, heat oil in a large skillet over medium-high. Add beef and sauté 6–8 minutes or until cooked through, …
From nourish.schnucks.com


SHEPHERD’S PIE STUFFED POTATOES – SHEPHERDS IN JACKETS
Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika to the bowl …
From rachaelray.com


BEST SHEPHERD'S PIE WITH "SQUASHED" POTATOES RECIPES - FOOD …
2011-01-06 Bring to a boil. Add squash. Cook until both potatoes and squash are tender, about 12 to 14 minutes. Drain potatoes and squash in a colander. Return to pot. Sprinkle ½ cup …
From foodnetwork.ca


SHEPHERD'S PIE TWICE BAKED POTATOES - BELLY FULL
2021-10-26 Add the beef broth and simmer until the mixture is saucy, 4-5 minutes. Take off the heat and set aside. When potatoes are cool enough to handle, cut a thin slice off the top of …
From bellyfull.net


SHEPHERD'S PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2021-12-17 Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and …
From natashaskitchen.com


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