Shepherds Pie With Cheesy Mashed Potatoes Recipes

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SHEPHERD'S PIE WITH CHEESY MASHED POTATOES



Shepherd's Pie With Cheesy Mashed Potatoes image

Easy to prepare. A great way to use up leftover mashed potatoes (just stir in some cheese). You can also add some thyme and/or rosemary to the meat mixture.

Provided by swissms

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon butter
1 tablespoon olive oil
1 onion, diced (I use a large white onion)
2 carrots, diced
2 -3 stalks celery, diced
3 -4 garlic cloves, minced
salt, to taste
freshly ground black pepper, to taste
1 tablespoon tomato paste
2 lbs lean ground beef or 2 lbs ground lamb
2 tablespoons Worcestershire sauce
1/2 cup beef stock
1 1/2 cups garden peas or 1 1/2 cups frozen peas
4 lbs potatoes, peeled and cubed
4 tablespoons butter
1/4 cup heavy cream
1 cup grated cheddar cheese
salt, to taste
freshly ground black pepper, to taste

Steps:

  • Cheesy Mashed Potatoes:.
  • Fill a large saucepan with cold water; season with salt (1-2 teaspoons). Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes.
  • Drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture, add cheese and mix well. Season with salt and pepper.
  • Shepherd's Pie:.
  • (Begin preparing while potatoes are boiling).
  • Preheat oven at 400 degrees F.
  • Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
  • Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.
  • Add the ground beef and cook until beef is no longer pink about 10 minutes.
  • Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.
  • Transfer mixture to an oven-proof baking dish and spread evenly. Place cheesy mashed potatoes on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes.

Nutrition Facts : Calories 775.7, Fat 37.4, SaturatedFat 18.9, Cholesterol 157.1, Sodium 501.2, Carbohydrate 65.8, Fiber 10.1, Sugar 7.7, Protein 44.4

MUMMY BOOME'S TRADITIONAL SHEPHERDS PIE



Mummy Boome's Traditional Shepherds Pie image

Provided by Danny Boome

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 18

1 tablespoon butter
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 tablespoon tomato paste
2 pounds lean ground beef or lamb
2 tablespoons Worcestershire sauce
1/2 cup beef stock
1 1/2 cups garden peas
Cheesy Mashed Potatoes, recipe follows
4 pounds Yukon gold potatoes, peeled, quartered
4 tablespoons butter
1/4 cup heavy cream
1 cup grated mature white Cheddar
Salt and freshly ground black pepper

Steps:

  • Preheat oven at 400 degrees F.
  • Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
  • Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

SHEPHERD'S PIE WITH CHEESY MASHED POTATOES



Shepherd's Pie With Cheesy Mashed Potatoes image

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

Provided by snobunny928

Categories     Meat

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

2 lbs potatoes, peeled and quartered
3/4 cup milk, hot
2 tablespoons butter
3/4 cup cheddar cheese, grated
salt and pepper
2 tablespoons vegetable oil
2 onions, chopped
2 garlic cloves, finely chopped
2 lbs lean ground beef
2 tablespoons all-purpose flour
1 cup milk
1 (19 ounce) can tomatoes, drained
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme
3/4 cup breadcrumbs
1/2 cup frozen peas
1 teaspoon paprika

Steps:

  • Cook potatoes in boiling salted water 20 minutes until tender. Mash. Combine with milk, butter, salt, pepper and cheese. Reserve.
  • Cook onions and garlic in oil until tender. Add beef. Brown lightly. Stir in flour, then milk. Bring to a boil. Cook 3 to 4 minutes.
  • Add tomatoes, breaking them up with a spoon. Cook until thickened slightly, about 10 minutes. Add seasonings, breadcrumbs and peas. Season to taste with salt and pepper.
  • Transfer mixture to a buttered 2-quart casserole dish. Spread or pipe mashed potatoes on top. Sprinkle lightly with paprika. Bake in a preheated 400-degree oven for 30 minutes.

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

CHEDDAR-TOPPED SHEPHERD'S PIE



Cheddar-Topped Shepherd's Pie image

Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

2 pounds baking potatoes (about 4), peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil, such as safflower
6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cups shredded sharp white cheddar (6 ounces)

Steps:

  • Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
  • Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
  • Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
  • Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Nutrition Facts : Calories 558 g, Fat 33 g, Fiber 4 g, Protein 29 g

BEEFY MASHED POTATO SHEPHERD'S PIE



Beefy Mashed Potato Shepherd's Pie image

A savory ground beef and tomato mixture is topped with cheesy mashed potatoes in this easy-to-make shepherd's pie.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 lb. lean ground beef
1/2 cup chopped onions
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
2 cups mashed potatoes

Steps:

  • Brown meat with onions in large skillet. Drain; return to skillet. Add mixed vegetables, tomatoes and 1 cup cheese; mix well.
  • Spread onto bottom of 8-inch square baking dish. Mix potatoes and remaining cheese until blended; spoon over meat mixture.
  • Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 570, Fat 30 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 39 g

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Provided by NicoleMcmom

Time 1h25m

Yield 8

Number Of Ingredients 22

3 pounds Yukon Gold potatoes
1 tablespoon kosher salt
¼ cup milk
3 tablespoons salted butter, divided
1 cup shredded white Cheddar cheese
¼ cup sour cream
1 large egg yolk
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 pound ground lamb
1 pound ground beef sirloin
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 cup beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen green peas
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
  • Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
  • Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
  • Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
  • Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g

QUICK SHEPHERD'S PIE



Quick Shepherd's Pie image

Shepherd's Pie is great with leftover homemade mashed potatoes, but it's tasty with ready-made mashed potatoes from the grocery store, too -Jennifer Early, East Lansing, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1 tub (24 ounces) refrigerated cheddar mashed potatoes
1 pound lean ground beef (90% lean)
1 envelope mushroom gravy mix
1-1/2 cups frozen mixed vegetables
1 cup water
1/8 teaspoon pepper

Steps:

  • Heat potatoes according to package directions., Meanwhile, in a large skillet, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in gravy mix. Add vegetables and water; bring to boil. Reduce heat; simmer until heated through, stirring occasionally. Transfer to a 9-in. square baking pan., Spread potatoes over top; sprinkle with pepper. Broil 4-6 in. from the heat for 10-15 minutes or until golden brown.

Nutrition Facts :

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