SPEEDY SHEPHERD'S PIE
Turn mashed potatoes and a few pantry staples into cozy comfort food. This recipe is really flexible, so if you have extra veggies on hand, stir them into the beef mixture for even more goodness. -Sharon Tipton, Winter Garden, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large ovenproof skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles; drain. Stir in water and taco seasoning; heat through. Stir in 1 cup cheese. Remove from heat., In a bowl, mix mashed potatoes and remaining cheese; spread over beef mixture. Broil 4-6 in. from heat 5-6 minutes or until top is golden brown.
Nutrition Facts : Calories 782 calories, Fat 45g fat (24g saturated fat), Cholesterol 206mg cholesterol, Sodium 1756mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 52g protein.
SPICY SHEPHERD'S PIE
Taco seasoning adds zip to this hearty main dish. It's easy to top with instant mashed potatoes, which I stir up while browning the beef. -Mary Malchow, Neenah, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes. , Transfer to a greased 2-1/2-qt. baking dish. Top with 3/4 cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted.
Nutrition Facts : Calories 516 calories, Fat 25g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1337mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 5g fiber), Protein 24g protein.
SHORTCUT SHEPHERD'S PIE
This isn't the traditional Shepherd's Pie with lamb, but a quick and easy version my family loves.
Provided by STP
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
- In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.
- Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 33.7 g, Cholesterol 49.9 mg, Fat 16.3 g, Fiber 5 g, Protein 14.1 g, SaturatedFat 6.8 g, Sodium 1063.4 mg, Sugar 2.4 g
CALIFORNIA SHERRY CHICKEN
Chicken with a hint of lemon, sherry and garlic served with veggies like zucchini and carrots. Like, totally California Sherry Chicken, dude! Serve with roasted potatoes or Fettuccine Alfredo, if desired.
Provided by Nikki
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal bag and shake to coat. Remove chicken from bag, shaking off excess flour.
- Heat oil in a large skillet over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from skillet and set aside.
- In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink inside.
- In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 26.5 g, Cholesterol 71.9 mg, Fat 7.8 g, Fiber 5.2 g, Protein 30.6 g, SaturatedFat 1.6 g, Sodium 893.5 mg, Sugar 7 g
CURRIED SHEPHERD'S PIE
This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, casseroles, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
- As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
- Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.
- Meanwhile, preheat the broiler.
- Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
- Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
- Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
- Run the mixture under the broiler until the top is golden brown. Serve immediately.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams
SHERRY COCKTAIL
Steps:
- Shake vodka, sherry, and orange juice with ice cubes in a cocktail shaker. Strain into a cocktail glass filled with ice. Garnish with an orange peel.
CHICKEN SAUTé WITH SHERRY
Provided by James Beard
Categories Chicken Poultry Sauté Quick & Easy Sherry Winter House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in skillet and sauté chicken pieces, turning to color on all sides-do not let them get too brown, the chicken should be just a delicate golden color. Reduce flame and add salt, pepper, and ginger. Add 1/2 cup sherry and cook gently for 15 to 20 minutes, turning chicken once or twice to bathe it evently in the juices. When tender remove to a hot platter. Add remaining sherry to pan, turn up heat, cook, and stir, scraping up the brown crust from the pan and blending it into the sauce. When blended and hot, pour sauce over chicken. Serve with sautéed or fried potatoes and a green salad. With this, drink a dry white wine.
CHOCOLATE WHOOPIE PIES
Make and share this Chocolate Whoopie Pies recipe from Food.com.
Provided by Aroostook
Categories Drop Cookies
Time 40m
Yield 24 whoopie pies
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- In a medium-sized bowl, sift together flour, baking powder, baking soda and salt.
- In another bowl cream shortening, sugar, eggs and vanilla.
- Add dry flour mixture to creamed mixture and beat well.
- Slowly add 1/2 cup milk and mix well.
- Mix cocoa and hot water and incorporate into batter.
- Drop batter by heaping teaspoons, about 2 inches apart, on an ungreased cookie sheet.
- Bake for 8 minutes.
- Cool thoroughly on a baking rack.
- Filling: Heat and whisk until thick flour and milk.
- Cool completely and beat in sugar, shortening and salt.
- Lastly beat in vanilla and marshmallow.
- Sandwich this filling between two cookies and serve.
Nutrition Facts : Calories 277.3, Fat 14.2, SaturatedFat 4.3, Cholesterol 19.8, Sodium 137.6, Carbohydrate 35.7, Fiber 1, Sugar 21.5, Protein 3
REVERSE WHOOPIE PIES
I got this recipe from a Hannaford "Fresh" magazine. I haven't tried it yet, but I wanted to post it for safe keeping.
Provided by Abbs lt3
Categories Dessert
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF. Coat two baking sheets with cooking spray or line with parchement paper and set aside.
- In a large mixing bowl, use an electric mixer on medium speed to mix butter and sugar until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract.
- In a separate bowl, stir together flour, baking soda, and salt. Add half the flour mixture to the butter mixture and mix on medium speed until combined. Add half the buttermilk and mix again on medium speed until smooth and slightly fluffy in texture. Repeat with remaining flour and buttermilk and mix until smooth. Batter will be thick and slightly springy.
- Drop 2 tbsp portions of batter onto prepared baking sheets, leaviing 2 inches between each portion to allow for spreading. Bake for 11-13 minutes, until puffed and set, but still soft when touch lightly with fingertops. Let cakes cool for 3 minutes on baking sheets before tansferring them to wire racks to finish cooling, about 15-20 minute Repeat with remaining batter.
- Prepare filling while cakes are baking and cooling. In a medium bowl, sift together cocoa powder and confectioner's sugar and set aside. In a large mixing bpwl, use an electric mixture on medium speed to cream butter. Add milk, vanilla extract, salt, and half the cocoa mixture. Mix on low speed firstt o combine, then on high until smooth, Add remaining cocoa mixture and mix again. Scrape down sides of bowl, add marshmallow creme, and mix on medium-high until filling is smooth and fluffy, about 3-4 minutes.
- Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly among cakes. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temperature for up to two days, or in freezer for up to two months.
Nutrition Facts : Calories 388.4, Fat 13.2, SaturatedFat 7.9, Cholesterol 63, Sodium 293.3, Carbohydrate 64.6, Fiber 1.6, Sugar 37.6, Protein 4.7
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