Simple Ground Beef Shepherds Pie Recipes

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GROUND BEEF SHEPHERD'S PIE



Ground Beef Shepherd's Pie image

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

1-1/2 pounds ground beef
1 small onion, chopped
2 garlic cloves, minced
1 can (10-1/2 ounces) beef gravy
1 cup frozen mixed vegetables
1/4 teaspoon Worcestershire sauce
Salt and pepper to taste
2-1/2 cups mashed potatoes

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.

SIMPLE GROUND BEEF SHEPHERD'S PIE



Simple Ground Beef Shepherd's Pie image

"Our son Charlie loves to help in the kitchen," relates Lera Joe Bayer from Wirtz, Virginia. "When we have leftover mashed potatoes, Charlie fixes this dish. It's a great meal with a green salad."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 5

1 pound ground beef
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups frozen peas, thawed
1-1/2 cups frozen sliced carrots, thawed
4 cups mashed potatoes (with added milk and butter)

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Add soup, peas and carrots. Pour into a greased 11x7-in. baking dish. Top with potatoes., Bake, uncovered, 30-40 minutes or until heated through.

Nutrition Facts : Calories 522 calories, Fat 22g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1371mg sodium, Carbohydrate 56g carbohydrate (8g sugars, Fiber 9g fiber), Protein 29g protein.

GROUND BEEF SHEPHERD'S PIE



Ground Beef Shepherd's Pie image

Here's a quick, throw together recipe for shepherd's pie. Browned meat smothered in rich mashed potatoes with your favorite vegetables. A quick and easy dinner to make for your family.

Provided by GINGER P

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
1 teaspoon dried basil
1 clove garlic, minced
1 cup green beans
1 cup tomatoes, diced
2 potatoes, cooked and mashed
1 egg, beaten
½ cup water
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degree F (175 degree C). Coat a 2 quart casserole dish with cooking spray.
  • Heat oil in a large skillet over medium heat. Cook onion in oil for 5 minutes, stirring frequently. Stir in the ground beef and basil, and cook and stir for 5 more minutes. Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes. Transfer beef mixture to prepared dish.
  • In a mixing bowl, mix together the mashed potatoes, egg, and water. Spread evenly over meat mixture.
  • Bake in a preheated oven for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, and continue cooking for 5 minutes.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 25.1 g, Cholesterol 128.3 mg, Fat 21.1 g, Fiber 4.3 g, Protein 28.2 g, SaturatedFat 7.8 g, Sodium 228.7 mg, Sugar 3.6 g

BEEF SHEPHERD'S PIE



Beef Shepherd's Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 tablespoon kosher salt
3/4 teaspoon dried oregano
3 tablespoons tomato paste
1 pound ground beef
1/4 cup canned low sodium beef broth
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
4 cups Mashed Potatoes, recipe follows
1/4 cup grated Parmesan, optional
1 1/2 pounds russet potatoes, peeled quartered
2 teaspoons kosher salt, plus more for seasoning
3/4 cup whole milk
6 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
  • Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
  • Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
  • Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

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

SHEPHERD'S PIE (GROUND BEEF)



Shepherd's Pie (Ground Beef) image

This is a simple recipe that my wife designed to get our kids to eat more vegetables. My son loves it so much that he eats it for breakfast, lunch, and dinner!

Provided by carolen

Categories     Savory Pies

Time 1h45m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 11

3 large potatoes (diced into 1 inch squares)
6 garlic cloves (thinly sliced)
1/4 cup butter
1/2 cup 1% low-fat milk
1 (398 ml) can creamed corn
1 (398 ml) can kernel corn
1 lb ground beef (Extra Lean)
2 large carrots (Finely chopped)
1 large onion (Finely chopped)
1/4 cup parmesan cheese
salt and pepper

Steps:

  • Dice peeled potatoes and garlic and boil together in a large pot until potatoes are soft enough to mash. Drain potatoes and mash. Add butter and milk and continue to mash until soft. Season with salt and pepper to taste. Set aside.
  • Brown ground beef in a large skillet. Add carrots and onions and cook until softened. Salt and pepper to taste.
  • Using 2 litre casserole dish, pack ground beef mixture onto bottom of casserole dish. Spread creamed and kernel corn onto ground beef and top with dollops of mashed potatoes until they cover the corn completely. Smooth off the top of the mashed potatoes and sprinkle parmesan cheese over the potatoes.
  • Cook the Shepherd's Pie in a 350F oven for 45 minutes or until bubbles appear along the sides.

Nutrition Facts : Calories 383.2, Fat 15.9, SaturatedFat 7.7, Cholesterol 57.3, Sodium 389, Carbohydrate 45.7, Fiber 5.3, Sugar 6.3, Protein 17.4

SHEPHERD'S PIE



Shepherd's Pie image

Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb's gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat. And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.

Provided by Samantha Seneviratne

Categories     casseroles, meat, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons kosher salt, plus more for seasoning
2 1/2 pounds (about 3 to 4 large) russet potatoes, peeled and quartered
8 tablespoons unsalted butter
1/2 cup whole milk
1 cup shredded aged white Cheddar
Freshly ground black pepper
1 small yellow onion, diced small (about 1 1/4 cups)
2 medium carrots, peeled and diced small (about 1 1/4 cups)
4 cloves garlic, minced
4 sprigs fresh thyme
2 4-inch sprigs fresh rosemary
3/4 pounds lean ground beef
3/4 pounds ground lamb
1/3 cup tomato paste
1 tablespoon all-purpose flour
3/4 cup beef stock
1 cup fresh parsley, chopped

Steps:

  • In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
  • In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture, just until blended. Stir in the Cheddar. Season to taste with salt and pepper. Cover and set aside.
  • Heat the oven to 375 degrees. Melt the remaining 2 tablespoons of the butter in a large oven-safe skillet with high sides or an enameled cast-iron braiser (at least 2 1/2-quart capacity) over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often with a wooden spoon, until the onions are translucent and the carrots are just tender, about 10 minutes. Add the beef and the lamb and cook, breaking the meat up with a spoon, until it is no longer pink. (At this point, you can drain off some of the excess fat if you like.) Season the mixture to taste with salt and pepper.
  • Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme and rosemary stems. Season to taste with salt and pepper.
  • Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Nutrition Facts : @context http, Calories 726, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 48 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 24 grams, Sodium 1073 milligrams, Sugar 6 grams, TransFat 2 grams

OLD FASHIONED SHEPHERD'S PIE



Old Fashioned Shepherd's Pie image

I do not have the exact measurement of the ingredients, but my Mom made it like this and before her my grand-maman made it the same way, so here it is if you care to try. PATE CHINOIS (our shepherd's pie)

Provided by Lise Peter

Categories     Low Cholesterol

Time 2h

Yield 1 serving(s)

Number Of Ingredients 12

1 lb ground beef
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, chopped
1/4 cup gravy (from a previous roastbeef if possible)
4 large potatoes, boiled, mashed with salt, butter, savory and milk
2 cups corn (enough to cover the meat)
salt
to taste pepper
to taste thyme
to taste savory
to taste paprika

Steps:

  • In a frying pan that can go in the oven, saute the onions and the garlic until wilted, remove. Add the beef to the pan and cook it until done. Remove the fat. Return the onions and the garlic, add salt, pepper and thyme, add the gravy and stir evenly.
  • Cover the whole thing with corn.
  • Spread the hot mashed potatoes on top of the corn, making grooves.
  • put little dashes of butter all over and sprinkle some paprika all over.
  • Set in the oven about 1 hour at 300F or until the potatoes are all brown and crispy all around the rim We use an iron frying pan and it's just great.
  • The longer you leave it in the oven, the better because all the flavours marry and it is just nice. You can lower the heat in order to leave it in longer.

Nutrition Facts : Calories 2738, Fat 99.3, SaturatedFat 43, Cholesterol 370.2, Sodium 1760.9, Carbohydrate 345.9, Fiber 42, Sugar 29.8, Protein 128.5

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SHEPHERD'S PIE - COOKING CLASSY
Reduce heat to low and let simmer until reduced by about 2/3 (and alcohol scent has cooked off), about 8 - 10 minutes. Add remaining greens: Stir in peas and parsley and heat through, about 1 minute. Season filling with salt and pepper to taste. Assemble shepard's pie: Spread beef filling into an even layer.
From cookingclassy.com
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EASY SHEPHERD'S PIE WITH GROUND BEEF - PERSNICKETY PLATES
2021-09-09 STEP TWO: Make the meat filling. Season and brown the ground sirloin then add the chopped carrots and onions and cook until tender. STEP THREE: Make the gravy. In a small saucepan, whisk together the butter and flour. Whisk in the beef broth and Worcestershire sauce. Let it thicken and then pour over the meat filling.
From persnicketyplates.com
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OLD FASHIONED SHEPHERD'S PIE - THE STAY AT HOME CHEF
Add potatoes to a large pot of boiling water. Boil the potatoes until soft, 15-20 minutes. Meanwhile, cook ground lamb (or ground beef) in a large saucepan over medium-high heat until browned, about 5 minutes. Add in onion and saute until onion is …
From thestayathomechef.com
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KANSAS BEEF COUNCIL - 7 BUDGET BEEF RECIPES
Place beef and 1/4 cup stir-fry sauce in food-safe plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Heat large nonstick skillet over medium heat until hot; add vegetables and water. Cover and cook 7 to 8 minutes or until crisp-tender, stirring occasionally.
From kansasbeef.org
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ULTIMATE BEEF SHEPHERD'S PIE - THE CHUNKY CHEF
2017-11-05 Simmer for a few minutes, until mixture is slightly thickened. Top with mashed potatoes (see recipe notes section), and Parmesan cheese. Use a fork to rough up the top of the potatoes, then dot with the butter pieces. Bake 40-45 minutes, until bubbly and potatoes are browned. Let cool 5-10 minutes before serving.
From thechunkychef.com
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Top Asked Questions

What is the best recipe for Shepherd's pie?
Easy Shepherd's Pie Recipe (Only 5 Ingredients!) Preheat oven to 350ºF. In a large skillet, brown ground beef. Drain if needed. Pour tomato soup and drained green beans into the ground beef and stir. Do not add extra water.
How much ground beef do I need to make Shepherd’s Pie?
1 lb organic ground beef, no more than 5% fat (to make Cottage Pie) (for authentic Shepherd’s Pie, use ground lamb instead of beef) Sauté the diced onion for a few minutes over medium high heat, stirring occasionally. Close the lid for another few minutes, and continue to cook.
What kind of meat is in a beef Shepherd's pie?
It is a savory pie with ground red meat (usually either ground lamb or ground beef) in a vegetable gravy sauce, topped with a layer of mashed potatoes. The potatoes seal in the saucy gravy filling and develop a golden crust as the pie bakes in the oven.
Can you make Shepherd’s pie with biscuits instead of meat?
You may even hear Shepherd’s Pie being called Cottage Pie because it is traditionally served with ground beef. Top with Biscuit – Try using canned biscuits on top instead of mashed potatoes. Change the Meat – Instead of using ground beef, use ground chicken or ground turkey.

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