J. J.'S SHEPHERD'S PIE
I got this simple recipe 20 years ago from my friend J.J. The secrets to this classic comfort-food are American cheese and creamed corn. I have tried every cheese on earth over the years, and American seems to work the best. Prepare the mashed potatoes to your liking--I season mine with milk, butter, and pepper. My kids and I go crazy for this!
Provided by mrsoofie
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir cream-style corn and corn niblets together in a saucepan over medium heat; cook and stir until heated through, 5 to 10 minutes.
- Spread ground beef out in the bottom of a casserole dish. Top with 8 slices American cheese, corn mixture, remaining cheese slices, and mashed potatoes, respectively.
- Bake in the preheated oven until corn mixture bubbles along the edges of the dish, about 30 minutes. Cool briefly before slicing.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 22.2 g, Cholesterol 59.9 mg, Fat 18.4 g, Fiber 1.9 g, Protein 17.1 g, SaturatedFat 10 g, Sodium 863.2 mg, Sugar 3.1 g
CORNED BEEF SHEPHERD'S PIE
Steps:
- Gather the ingredients. Preheat the oven to 375 F.
- In a large skillet , melt 2 tablespoons butter over medium heat. Add the onion and garlic; cook and stir for 4 to 5 minutes until crisp-tender.
- Add the carrots; cook and stir 4 minutes.
- Then add cabbage; cook and stir 4 to 5 minutes longer until crisp-tender.
- Then add the corned beef; cook and stir for 3 minutes.
- Add the flour; cook and stir for 3 minutes to remove the raw flour taste.
- Add the broth, ketchup, mustard, Worcestershire sauce, and salt and pepper to taste to the skillet and stir gently but thoroughly; simmer for 10 minutes.
- Meanwhile, combine 3 cups water, 3 tablespoons butter, and 1/2 cup milk in large saucepan; bring just to a boil.
- Remove from heat and beat in the potato flakes until combined. Add the sour cream and Parmesan cheese.
- Add the peas to the beef mixture.
- Pour the meat mixture into a 3-quart casserole dish. Top with the mashed potatoes and spread to cover, then run a fork over the potatoes to make shallow furrows. Sprinkle with paprika.
- Bake for 25 to 35 minutes or until filling is bubbly and the potatoes are golden brown.
- Let cool for 10 minutes, then serve.
Nutrition Facts : Calories 415 kcal, Carbohydrate 29 g, Cholesterol 98 mg, Fiber 5 g, Protein 18 g, SaturatedFat 13 g, Sodium 1372 mg, Sugar 7 g, Fat 26 g, ServingSize 1 casserole (6 to 8 servings), UnsaturatedFat 0 g
SHEPHERD'S PIE
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Cook ground beef until well done. Strain to remove grease. Saute the green pepper, corn, onion, roasted peppers, and steak seasoning in butter until tender. Strain off any excess butter. Mix with the ground beef and add tomatoes. Layer this mixture in bottom of baking dish. Cover with warm mashed potatoes. Top with cheddar cheese. Bake until the cheese melts.
CORNED BEEF AND CABBAGE SHEPHERD'S PIE
This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.
Provided by Chef John
Categories Shepherd's Pie
Time 5h40m
Yield 8
Number Of Ingredients 14
Steps:
- Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
- Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
- Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
- Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
- While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
- Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
- Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
- Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
- Remove from the oven and let rest for 10 minutes.
- Meanwhile, warm any remaining broth over medium-low heat.
- Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.
Nutrition Facts : Calories 664 calories, Carbohydrate 59 g, Cholesterol 143.5 mg, Fat 35.3 g, Fiber 9.8 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 1330 mg, Sugar 9 g
CORNED BEEF AND CABBAGE SHEPHERD'S PIE
This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.
Provided by Chef John
Time 5h40m
Yield 8
Number Of Ingredients 14
Steps:
- Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
- Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
- Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
- Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
- While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
- Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
- Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
- Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
- Remove from the oven and let rest for 10 minutes.
- Meanwhile, warm any remaining broth over medium-low heat.
- Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.
Nutrition Facts : Calories 664 calories, Carbohydrate 59 g, Cholesterol 143.5 mg, Fat 35.3 g, Fiber 9.8 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 1330 mg, Sugar 9 g
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
CORNED BEEF SHEPHERD'S PIE
My "Day After St. Patrick's Day" recipe for a corned beef and vegetable pie, topped with a mashed potato and French-fried onion crust.
Provided by The Spice Guru
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- PREPARE your favorite recipe for seasoned mashed potatoes, to yield 2 1/2 to 3 cups (TIPS: Keep it basic: Butter, milk, salt and pepper); BEAT one large egg yolk then fold well into potato mixture; SET aside; PREHEAT oven to 375 F; SPRAY a 2.5 quart casserole dish (or a deep-dish 10-inch pie plate, or an 8" x 8" square baking dish) with non-stick cooking spray.
- STRAIN 1 cup leftover corned beef broth into a small mixing bowl; RESERVE approximately 2 cups corned beef, 1 cup cabbage, and 1 cup carrot (set aside); INTO strained broth, add 1/2 teaspoon spicy brown mustard, 1/4 teaspoon prepared horseradish, 1/4 teaspoon ground coriander, and salt and freshly ground white (or black) pepper to taste; VIGOROUSLY whisk 2 1/2 tablespoons cornstarch into broth to make a slurry, until dissolved and smooth.
- TRIM fat from reserved corned beef; CUT corned beef and reserved vegetables into bite-sized pieces, to yield 2 cups each; PEEL and chop one small onion; MINCE 1 1/2 tablespoons parsley.
- MELT 2 tablespoons salted real butter in a saucepan over medium-low heat; STIR in the chopped onion and one tablespoon of the parsley (reserving 1/2 tablespoon for the garnish); SAUTE until onions have softened.
- VIGOROUSLY whisk in the prepared broth slurry all at once into the saucepan mixture until consistently blended; RAISE heat to medium-high and bring to a boil while whisking until slurry is thickened; ADD meat and vegetable mixture to saucepan; FOLD ingredients together without disturbing, just until evenly blended;.
- SPREAD mixture levelly into prepared baking dish.
- TOP evenly with mashed potatoes, decorating into swirls using a flexible spatula (or use a fork if desired, to create grooved swirls); DOT with grated cold butter if desired, for a golden, buttery top crust.
- SPRINKLE remaining 1/2 tablespoon minced parsley over casserole.
- BAKE casserole for 30 minutes; SPRINKLE French-fried onions over top and bake for just 2 minutes longer (be careful not to burn French-fried onions!); ALLOW to cool and set for 5-7 minutes before cutting.
- SLICE, serve and enjoy!
Nutrition Facts : Calories 164.6, Fat 5.3, SaturatedFat 3.1, Cholesterol 39.9, Sodium 524.5, Carbohydrate 26.2, Fiber 2.9, Sugar 3.8, Protein 3.5
SOUTHWEST SHEPHERD'S PIE
This a wonderfully portioned dish which can be served alone or with a side salad and cornbread. It has a delicious flavor with spice!-Veronica Greco, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, green chilies and 1/4 teaspoon salt and pepper; heat through. Stir in 1/2 cup cheese. Transfer to a greased 4-cup baking dish; sprinkle with corn., Drain potatoes and place in a large bowl. Mash potatoes with butter and remaining salt and pepper. Spread over top; sprinkle with remaining cheese., Bake at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 694 calories, Fat 36g fat (23g saturated fat), Cholesterol 146mg cholesterol, Sodium 1365mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 5g fiber), Protein 40g protein.
SOUTHWEST-STYLE SHEPHERD'S PIE
I was born in Montreal and lived in New England and the Southwest, so I've merged these influences into recipes like this shepherd's pie with turkey, corn and green chiles. -Lynn Price, Millville, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large skillet, cook turkey, onion, garlic and 1/4 teaspoon salt over medium heat 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Stir in corn, green chiles and, if desired, pepper sauce. Transfer to a greased 8-in. square baking dish. , Meanwhile, in a saucepan, bring water, butter, cream, pepper and remaining salt to a boil. Remove from heat. Stir in potato flakes. Spoon over turkey mixture, spreading to cover. Bake until bubbly and potatoes are light brown, 25-30 minutes., Freeze Option: Thaw unbaked casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake at 425° as directed until a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 312 calories, Fat 12g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
SKILLET SHEPHERD'S PIE
This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.
Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.
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