SHEPHERD'S PIE WITH BACON, BEEF AND HORSERADISH BLUE CHEESE POTATOES RECIPE - (4.6/5)
Provided by á-25252
Number Of Ingredients 25
Steps:
- Pat the meat dry after chopping and before cooking. Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot. Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust. Remove meat to the plate with bacon. To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper. Cook partially covered 10-12 minutes to soften, stirring occasionally. Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes. Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer. Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes. Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve.
STEAKHOUSE SHEPHERD'S PIE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
- Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.
- While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
- Pour gravy over meat and turn on broiler.
- Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately right from the hot skillet.
MEATLESS SHEPHERD'S PIE WITH HORSERADISH-CHEDDAR POTATOES
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the broiler and put a rack in the middle of the oven. Arrange individual casseroles or a large casserole dish on a baking sheet and set near the stove.
- Put the potatoes and the parsnips in a medium pot and cover with water. Bring to a boil, over high heat, then salt the water and cook until the potatoes and parsnips are tender, 15 minutes or so. Drain and return the potatoes and parsnips to the hot pot. Add the horseradish, milk, chives, salt and pepper, to taste, and mash to desired consistency. Stir in 1 cup of the cheese and the egg.
- Meanwhile, heat a Dutch oven or large skillet over high heat with extra-virgin olive oil (4 turns of the pan). Add the mushrooms, and the rosemary leaves and cook for 10 minutes. Stir in the carrot and onion and season liberally with salt and pepper, to taste. Cook for 5 minutes more, then stir in the garlic and the kale and season with nutmeg. Cook until the kale wilts, about 2 minutes. Stir in the Worcestershire sauce and the stock and bring to a boil. In a small skillet, over low heat, melt the butter, whisk in the flour and cook for 1 minute, then stir it into the sauce to thicken. Transfer the vegetable mixture to the individual flameproof dishes or a large flameproof casserole. Top with the mashed potatoes, sprinkle with the remaining cheese, and brown under the broiler for 2 to 3 minutes. Remove from the oven and serve.
GROUND BEEF SHEPHERD'S PIE
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
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.
LAURA O'CONNELL'S BEEF AND BACON SHEPHERD'S PIE
A great family pie. Easy to make, cook and eat--great for when friends drop in. Just add veggies and you are in business. This recipe came from a friend of mine (hence the title).
Provided by scaldwell7
Categories Savory Pies
Time 1h45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- THE BEEF & BACON.
- Sauté the onion and garlic on a low heat until cooked.
- Add bacon and fry (turn up to a medium heat to lightly cook bacon),.
- Remove all ingredients from the pan,.
- Add the mince to the empty pan; cook until browned and liquid has reduced.
- Add the onion, garlic and diced bacon into the pan with the mince. Add the grated carrot, grated potato, mixed herbs, parsley, beef stock with Worcestershire sauce, salt and pepper.
- Add water; mix well and then cook on low heat until liquid has reduced by half.
- Add cornflour and water until sauce thickens. Remove from pan and cool.
- THE POTATO MASH: Cook potatoes and heat milk. Mash all together when potatoes are cooked and nearly falling apart.
- THE PIE:.
- Grease a large semi deep (about 10 - 12 cm deep) baking tray and line with puff pastry . Place beef and bacon mixture (once cool) in tray lined with pastry.
- Cook in oven on 180°C until pastry is lightly browned. Remove from oven.
- Place the potato mash over the mince; smooth out and sprinkle with grated tasty cheese to satisfaction.
- Heat oven to 220°C Place on middle shelf and bake for approximately 20 - 30 minutes.
- Allow to sit for 5 minutes and then it's ready to be portioned, served and enjoyed.
Nutrition Facts : Calories 758.8, Fat 40.9, SaturatedFat 15.8, Cholesterol 123.2, Sodium 479.6, Carbohydrate 61.9, Fiber 7.8, Sugar 4, Protein 35.6
HORSERADISH MASHED POTATO SHEPHERD'S PIE BY RACHAEL RAY
A recipe that I received in an edition of Rachel Ray's magazine. A wonderful way to make Shepherd's pie that gets everything put together quickly.
Provided by Petite Mommy
Categories Meat
Time 30m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 16
Steps:
- Place the potatoes in large pot of cold water and bring to boil. Salt water, lower heat, and simmer until fork tender, about 15 minutes.
- Drain, mash with milk until smooth.
- Stir in egg and horseradish and season with salt and pepper.
- In large skillet, heat oil over medium heat. Add veggies and bay leaf.
- Season with salt and pepper. Cook 8-10 minutes.
- Crumble beef into pan and cook for about 5 minutes. Sprinkle flour on top and cook 1 minute, stirring.
- Stir in beef broth and cook for 1-2 minutes until thickened.
- Season with worcestershire sauce and plenty of salt and pepper.
- Discard bay leaf.
- Preheat oven to 450. Grease medium casserole dish and add meat mixture and top with potatoes.
- Bake until golden, about 5-10 minutes.
- Sprinkle chives on top.
Nutrition Facts : Calories 704.6, Fat 32.3, SaturatedFat 11.4, Cholesterol 198.2, Sodium 500.4, Carbohydrate 48.4, Fiber 5, Sugar 5.6, Protein 53.2
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! Just add a tossed salad or green vegetable and dessert, and you'll have a complete meal that's sure to please your family.-Chris Eschweiler, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook the bacon, onion and oregano until bacon is crisp. Add garlic; cook 1 minute longer. Stir in the tomato sauce, corn and reserved beef. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, combine the mashed potatoes, eggs, butter, parsley and salt. Spread half of potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Top with beef mixture and remaining potato mixture. , Bake at 375° for 20 minutes. Brush with butter. Bake 10 minutes longer or until top is golden brown.
Nutrition Facts : Calories 299 calories, Fat 12g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 514mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 5g fiber), Protein 16g protein.
HORSERADISH POTATO SHEPHERD'S PIE
Get out the prepared horseradish and sour cream to make this mashed potato-topped shepherd's pie. We predict it will be a new family favorite.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Microwave potatoes as directed on package. (Do not mash.)
- Meanwhile, cook and stir bacon in large skillet on medium heat 3 to 4 min. or just until bacon is lightly browned but not crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Add steak pieces to reserved drippings in skillet; cook on medium-high heat until evenly browned, stirring frequently. Stir in onions; cook 1 min., stirring occasionally. Add mixed vegetables, gravy, beef broth and bacon; mix well. Bring to boil, stirring occasionally. Simmer on medium-low heat 2 min., stirring constantly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Place potatoes in large bowl. Add milk, sour cream and horseradish; mash until ingredients are well blended and potatoes are mashed to desired consistency. Stir in remaining ingredients; spoon over meat mixture.
- Bake 30 to 40 min. or until heated through.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
SAUCY SHEPHERD'S PIE
Ground beef, onions, and carrots with tomato-basil sauce topped with mashed potatoes are baked for a delicious and easy comfort-food meal.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the potatoes and carrots in a large pot with enough water to cover. Bring to a boil and cook until tender, about 15 minutes; drain. Separate the potatoes and carrots. Place the drained potatoes back into the pot. Add milk and 2 tablespoons butter. Mash the potatoes, adding salt and pepper to taste.
- Melt the remaining 4 tablespoons butter in a large frying pan over medium heat. Stir in the onions and saute until softened, about 10 minutes.
- Increase heat to medium-high and add the ground beef. Cook and stir until meat is no longer pink and begins to brown; drain excess fat. Stir in the tomato-basil sauce.
- Place the carrots in the bottom of an ungreased pie dish. Add the beef mixture evenly over the top of the carrots. Spread the mashed potatoes evenly over the top of the beef mixture.
- Bake uncovered until the internal temperature reaches 165 degrees F, about 20 minutes.
Nutrition Facts : Calories 801.5 calories, Carbohydrate 74.3 g, Cholesterol 153.6 mg, Fat 39.4 g, Fiber 10.9 g, Protein 38.4 g, SaturatedFat 19.3 g, Sodium 591.8 mg, Sugar 12.4 g
BACON CHEESEBURGER SHEPHERD'S PIE
Load this shepherd's pie with your favorite bacon cheeseburger toppings for a fun twist on dinner the whole family will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In 12-inch skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
- Stir in soup, ketchup, mustard and Worcestershire sauce. Heat to boiling, stirring occasionally; reduce heat. Cover; simmer about 10 minutes, stirring occasionally.
- Meanwhile, make potatoes as directed on box for 6 servings, using water, milk and butter. Spoon beef mixture into serving dish; spoon and gently spread mashed potatoes over beef mixture. Sprinkle with cheese. Cover; let stand about 5 minutes or until cheese is melted. Sprinkle with bacon and green onions.
Nutrition Facts : Calories 700, Carbohydrate 42 g, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1690 mg
AMERICAN SHEPHERD'S PIE
This is an 'Americanized' version of that old standard, Shepherd's Pie. My family loves it! You can prepare your mashed potatoes as you normally would -- adding butter, milk, sour cream, whatever!
Provided by EEYOREASIL
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
- In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
- Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.
Nutrition Facts : Calories 342 calories, Carbohydrate 25.3 g, Cholesterol 69.6 mg, Fat 16.7 g, Fiber 2.2 g, Protein 22 g, SaturatedFat 7.8 g, Sodium 817.5 mg, Sugar 4.1 g
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