Vs Kicked Up Shepherds Pie Recipes

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CLASSIC SHEPHERD'S PIE (COTTAGE PIE)



Classic Shepherd's Pie (Cottage Pie) image

Shepherd's Pie is warm, hearty, and oh so delicious! This is a recipe the entire family will beg for time and time again!

Provided by Rachel Farnsworth

Categories     Main Course     Main Dish

Time 1h

Number Of Ingredients 15

4 large Russet potatoes (peeled and cubed)
1/4 cup butter
1/4 cup cream cheese
1/4 teaspoon salt
1 to 1 1/2 pounds ground lamb or ground beef
2 tablespoons butter
1 medium white onion (diced)
1/4 cup all-purpose flour
2 cups beef broth
1/4 cup Worcestershire sauce
Salt and Pepper to taste
1 cup frozen peas and carrots
1/2 cup frozen corn kernels
1/4 teaspoon thyme
2 cups cheddar cheese (to top)

Steps:

  • 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 soft and translucent, about 5 to 7 minutes.
  • Add in 2 tablespoons butter and let fully melt before adding in the flour, stir until well mixed and let cook for 1-2 minutes. Pour in the beef broth and Worcestershire sauce and bring to a simmer. Add in frozen peas, carrots, corn, and thyme. Stir occasionally until the sauce thickens.
  • At this point the potatoes should be done. Drain and mash using either a potato masher or hand mixer. Mix in the butter, cream cheese, and salt until everything is melted.
  • Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 pan. Spread meat and vegetable mixture into the bottom of the pan. Top with a layer of mashed potatoes. Sprinkle cheddar cheese on top.
  • Bake in a 350 degree oven, uncovered, for about 15-20 minutes., until cheese is warm and bubbly.

Nutrition Facts : Calories 864 kcal, Carbohydrate 58 g, Protein 37 g, Fat 54 g, SaturatedFat 29 g, Cholesterol 163 mg, Sodium 996 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

BEST CLASSIC SHEPHERD'S PIE RECIPE



Best Classic Shepherd's Pie Recipe image

The Best Classic Shepherd's Pie - AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes and baked.

Provided by Amanda Finks

Categories     Dinner     Entree     Main Course

Time 1h10m

Number Of Ingredients 22

2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef (-or ground lamb)
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves (-minced)
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels
1 1/2 - 2 lb. russet potatoes (-about 2 large potatoes peeled and cut into 1 inch cubes)
8 tablespoons unsalted butter (-1 stick)
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese

Steps:

  • Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
  • Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
  • Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  • Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  • Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  • Set the meat mixture aside. Preheat oven to 400 degrees F.
  • Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
  • Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
  • Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  • Add the parmesan cheese to the potatoes. Stir until well combined.
  • Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
  • If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

Nutrition Facts : ServingSize 1 /6th of the recipe, Calories 400 kcal, Carbohydrate 13 g, Protein 19 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 97 mg, Sodium 751 mg, Fiber 2 g, Sugar 2 g

V'S KICKED-UP SHEPHERD'S PIE



V's Kicked-Up Shepherd's Pie image

I remember this comfort food as a child. Been making this for ages. My boys recently requested it and when I came to get the recipe from my cookbook on zaar -- I realized I hadn't posted it yet :) This is a spicy flavorful warm you up on a chilly day pie! If you can't stand the heat, get out of the kitchen.... just kidding.... cut back on the white pepper and cayenne! One of our family favorites. Mmmmm Good

Provided by Vseward Chef-V

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

8 medium potatoes, peeled and chopped
6 tablespoons butter or 6 tablespoons margarine, divided
1 tablespoon salt
2/3 cup heavy cream
2/3 cup shredded cheddar cheese
1/3 cup shredded cheddar cheese
1 pinch white pepper
1 small onion, chopped
2 garlic cloves, minced
1 1/2 lbs lean ground beef
4 tablespoons flour
1 (2 ounce) package onion soup mix
1 (14 1/2 ounce) can beef broth
4 tablespoons ketchup
3 tablespoons Worcestershire sauce
1 teaspoon italian seasoning (or 1/2 tsp oregano & 1/2 tsp thyme)
1 teaspoon cayenne pepper
1 cup frozen peas
3 cups frozen sweet corn

Steps:

  • Preheat oven to 350°F.
  • Cook potatoes in water just like you would for mashed potatoes. (I chop the potatoes small so they cook faster).
  • Once potatoes are cooked: cream with a hand mixer, adding 3 Tbl butter (or margarine) add cream, 2/3 cup shredded cheddar cheese and white pepper and salt. Whip until creamy, cover to keep warm while preparing the rest of the pie.
  • In large skillet, add onions, garlic and 3 tbsp butter and saute until translucent and fragrant. Add ground beef and brown until no longer pink, making small crumbles. (Drain off half of the drippings).
  • Add flour and onion soup mix. (this makes a roux) Mix well and simmer. Add beef broth, ketchup, Worcestershire sauce, Italian seasoning and cayenne pepper and combine thoroughly (will thicken) .
  • Add Peas and corn and continue to simmer for about 4 minutes.
  • Pour meat and vegetable mixture into casserole dish, 9x 13 casserole or large pie pan, top with mashed potato mixture and carefully spread to cover to edges, sprinkle remaining cheddar cheese. Place on baking sheet (just in case it spills over) in oven. Cook for 25 minutes or until golden brown.
  • Let sit for 5 minutes and serve!
  • Take in the great raves and Enjoy!
  • Don't forget to leave your review ;) I would love to hear how your family enjoyed this dish!

Nutrition Facts : Calories 785, Fat 35, SaturatedFat 18.2, Cholesterol 141.7, Sodium 2867.1, Carbohydrate 86.3, Fiber 10.3, Sugar 11.9, Protein 36.2

THE BEST SHEPHERD'S PIE



The Best Shepherd's Pie image

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

2 pounds russet potatoes, peeled and quartered (about 4 medium potatoes)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1/4 small head green cabbage, thinly sliced (about 6 ounces or 2 cups)
1 leek, white and light-green parts only, chopped
2 cloves garlic, chopped
3/4 cup heavy cream
1 cup shredded sharp white Cheddar (about 3 ounces)
3 large egg yolks
2 teaspoons extra-virgin olive oil
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
1 stalk celery, sliced
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 pounds ground lamb
1 cup frozen peas, thawed
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
  • Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
  • Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
  • Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
  • To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
  • Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

LIGHTENED-UP SHEPHERD'S PIE



Lightened-Up Shepherd's Pie image

Lean ground beef keeps the fat and calories low here. Cauliflower is mashed with the potatoes to keep carbs down, but still results in a creamy mash. Scallions add a pop of fresh flavor to the topping and tomato paste gives the filling a rich depth of flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 15

1 pound all-purpose potatoes, peeled and quartered
1 medium head cauliflower (about 2 pounds), cored and cut into 1-inch florets
1 bunch scallions, finely chopped
1 1/4 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 pound lean ground beef
1 teaspoon extra-virgin olive oil
3 carrots, halved lengthwise and cut into thin half-moons
3 cloves garlic, finely chopped
2 stalks celery, finely chopped
2 medium onions, finely chopped
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
One 10-ounce package frozen peas, thawed

Steps:

  • Put the potatoes in a large saucepan and add enough cold water to cover by 2 inches. Bring to a boil, cover and reduce the heat to maintain a steady simmer. Cook until a knife just pierces through the potatoes, about 7 minutes. Add the cauliflower, bring to a boil and simmer until a knife easily slides through the vegetables, about 20 minutes. Reserve 1 cup of the cooking water before draining.
  • Return the potatoes and cauliflower to the saucepan. Add the scallions and mash with a potato masher. Add 1/ 4 cup of the broth and continue mashing until almost smooth. If the mixture is dry and falling apart, add a few spoonfuls of the cooking water and continue mashing. The mixture should be thick and hold together. Season with salt and pepper.
  • Meanwhile, preheat the oven to 425 degrees F. Heat a large skillet over medium-high heat until hot. Add the beef and spread out in a single layer. Sprinkle with salt and pepper. Cook, stirring and breaking into small bits, until browned, about 3 minutes. Transfer to a dish with a slotted spoon.
  • Add the oil to the same skillet and reduce the heat to medium. Add the carrots, garlic, celery, onions and some salt and pepper. Cook, stirring occasionally, until the vegetables are browned and tender, about 10 minutes. Add the flour and tomato paste and cook, stirring, for 1 minute. Stir in the Worcestershire sauce and remaining 1 cup broth. Bring to a boil, and then stir in the peas and the beef and its accumulated juices. Remove from the heat.
  • In a 3-quart ceramic flameproof baking dish, spread the beef mixture in an even layer. Spoon the potato mixture evenly on top. Bake until the beef mixture is bubbling, about 20 minutes. Turn the oven to broil and broil until the top is golden brown, about 5 minutes more. Let rest 5 minutes before serving.

Nutrition Facts : Calories 305 calorie, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 37 milligrams, Sodium 372 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 23 grams, Sugar 11 grams

TRADITIONAL IRISH SHEPHERD'S PIE



Traditional Irish Shepherd's Pie image

Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)

Provided by GrumpyIrishLady

Categories     One Dish Meal

Time 40m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 teaspoon black pepper
1 lb lamb or 1 lb ground beef
1 large onion, finely diced
3 -4 large carrots, finely diced
1 cup frozen peas
3 -4 sprigs fresh thyme, finely chopped
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup chicken stock
1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
1 egg, beaten
grated parmesan cheese (optional)

Steps:

  • Pre-heat oven to 200C/400°F.
  • Saute carrots in the olive oil until starting to get tender.
  • Add in the onions and saute for a minute or two then add the meat.
  • Season with black pepper and thyme.
  • Cook until browned then drain fat.
  • Add the butter and peas.
  • Sprinkle with flour and stir through.
  • Add tomato paste, wine and Worcestershire sauce.
  • Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
  • Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
  • Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
  • Bake for about 20 minutes or until the potato is nice and browned on top.
  • Serve as is or with some crusty bread to mop up that yummy sauce!

Nutrition Facts : Calories 387.2, Fat 19.8, SaturatedFat 7.6, Cholesterol 115.9, Sodium 397.3, Carbohydrate 22.9, Fiber 4.2, Sugar 8.9, Protein 22.6

ZIPPY SHEPHERD'S PIE



Zippy Shepherd's Pie image

Gather the family round with this quick and easy shepherd's pie recipe. The meat mixture can be made ahead and frozen. You can also substitute instant potatoes for the real thing if you're in a hurry. I especially love to use white cheddar in this recipe!

Provided by LAURA BELA

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

Time 45m

Yield 6

Number Of Ingredients 18

1 pound potatoes, peeled and chopped
1 tablespoon canola oil
1 pound ground beef
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, finely chopped
1 (14 ounce) can beef broth
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon mild curry powder
1 tablespoon cornstarch
2 tomatoes, coarsely chopped
1 (16 ounce) package frozen mixed peas and carrots
¼ cup milk
1 tablespoon butter
1 cup shredded extra-sharp Cheddar cheese
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
  • While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.
  • Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese.
  • Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.

Nutrition Facts : Calories 493.4 calories, Carbohydrate 31.8 g, Cholesterol 90.1 mg, Fat 31.3 g, Fiber 5.6 g, Protein 23.7 g, SaturatedFat 13.2 g, Sodium 1093.5 mg, Sugar 5.6 g

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From cookingclassy.com


SHEPHERD'S PIE RECIPE - AN EASY CLASSIC | DOWNSHIFTOLOGY
2019-12-14 In a large pan, saute the onion and garlic first. Then add the carrots, celery, and lamb for 8 to 10 minutes until the meat is browned. Add in the aromatics. Drain the fat from the pan and add the chicken broth, tomato paste, Worcestershire sauce, rosemary, thyme, salt …
From downshiftology.com


SHEPHERD'S PIE | RECIPETIN EATS
2019-01-03 Preheat oven to 180C/350F. Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Allow to steam dry for 30 seconds or so (Note 3). Add butter and mash until melted, then add milk, salt and pepper.
From recipetineats.com


SHEPHERD'S PIE (A KICK ASS RECIPE VIDEO) | POPSCREEN
Shepherd's Pie - (Makes 2 nine inch pie pans) 2 pounds of lean ground beef 1 cup of chopped onions 2 12 ounce jars of beef gravy 2 teaspoons of worcestershire sauce 2 cups of cooked peas 4 cups of mashed potatoes 2 tablespoons of butter 1 cup of sour cream 1 cup of cheddar cheese (more if you like a lot of cheese like me!) 2 9
From popscreen.com


V'S KICKED-UP SHEPHERD'S PIE RECIPE - FOOD.COM | RECIPE IN 2021 ...
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From pinterest.com


SHEPHERD'S PIE RECIPE - ADD A PINCH
2019-03-15 Place potatoes into large saucepan and add enough water to cover, plus about 1 inch. Cook over medium-low heat until fork tender, about 15-20 minutes. In a medium saucepan, melt ¼ cup butter, add half and half. Heat until simmering. Drain potatoes and pour potatoes back into saucepan used to cook them.
From addapinch.com


SHEPHERD'S PIE - GIMME SOME OVEN
2019-03-04 Instructions. Cook the mashed potatoes. Follow the instructions here to prepare a half batch of this mashed potatoes recipe . Once the mashed potatoes are ready to go, remove from heat and set aside until ready to use. Brown the beef (or lamb). Meanwhile, heat the oil in a large sauté pan over medium-high heat.
From gimmesomeoven.com


EXTRA BEEFY SHEPHERD'S PIE - THE COOKING JAR
2013-05-22 Season with 1 tablespoon parsley, salt and pepper to taste. Cook ground beef over medium high heat until fully cooked, making sure to remove lumps so the beef crumbles nicely. Push the beef off to one side and skim off fat. Remove beef and set aside. Saute onions until translucent then season with pepper.
From thecookingjar.com


SHEPHERD’S PIE VS COTTAGE PIE | KICK-ASS COOKING
Shepherd’s Pie – with rosemary and butternut puree February 2, 2014 September 5, 2015 / Charlotte / 5 Comments Lovely dinner with friends yesterday, and I thoroughly enjoyed spending the whole afternoon cooking and chatting with the man.
From kickasscooking.wordpress.com


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