American Shepherds Pie Recipes

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AMERICAN SHEPHERD'S PIE



American Shepherd's Pie image

This is an 'Americanized' version of that old standard, Shepherd's Pie. My family loves it! You can prepare your mashed potatoes as you normally would -- adding butter, milk, sour cream, whatever!

Provided by EEYOREASIL

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

Time 40m

Yield 6

Number Of Ingredients 7

1 pound lean ground beef
½ cup chopped onion
½ cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
½ teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
  • In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
  • Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.

Nutrition Facts : Calories 342 calories, Carbohydrate 25.3 g, Cholesterol 69.6 mg, Fat 16.7 g, Fiber 2.2 g, Protein 22 g, SaturatedFat 7.8 g, Sodium 817.5 mg, Sugar 4.1 g

BEST EVER AMERICAN SHEPHERD'S PIE RECIPE



Best Ever American Shepherd's Pie Recipe image

The tastiest, and easy recipe. I would not have posted unless I tried it and found it delicious and different from the other sheperd pie recipes on this site. Will be a regular during the chili months in buffalo! Deelicios!!!

Provided by jellyko

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs ground beef
1 cup chopped onion
4 garlic cloves, chopped or 2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
2 tablespoons flour
1 cup beef broth or 1 cup stock
1 cup heavy cream
24 ounces canned green beans (cut in half)
3 cups ready made mashed potatoes (fresh or made like bob evans brand)
3 cups cheddar cheese, shredded (or a blend)

Steps:

  • In skillet, brown beef and onion. Drain fat.
  • Add garlic, salt, pepper, worcestershire and flour. Cook for 1 minute.
  • Add beef broth/stock and then heavy cream.
  • Stir in beans.
  • Pour into 11x17 inch pan. top with 1 cup cheese.
  • Top with mashed potatoes. Sprinkle with the rest of shredded cheese.
  • Bake at 375 for 40 minutes. Remove from oven and rest 5-10 minutes.
  • I serve with salad, apple sauce and dessert of course!

Nutrition Facts : Calories 631.9, Fat 42.8, SaturatedFat 22.8, Cholesterol 163.9, Sodium 891.9, Carbohydrate 25.9, Fiber 3.9, Sugar 5.5, Protein 36.2

SHEPHERD'S PIE



Shepherd's Pie image

When you're in the mood for a meaty, savory comfort-food classic, serve Alton Brown's Shepherd's Pie from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 21

1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Steps:

  • Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  • Preheat the oven to 400 degrees F.
  • While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  • Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

AMERICAN SHEPHERD'S PIE WITH HASH BROWNS



American Shepherd's Pie With Hash Browns image

A comfort food favorite, ground beef and vegetables in a savory gravy are topped with cheese-topped hash brown potatoes.

Provided by Peggy Trowbridge Filippone

Categories     Entree

Time 1h20m

Number Of Ingredients 16

1 pound chuck ground beef
8 ounces mushrooms (chopped)
1/2 cup onion (chopped)
2 large cloves garlic (pressed or finely minced)
2 teaspoons kosher salt, divided
Black pepper, to taste
1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour
1/2 cup beef broth
1/2 cup heavy cream
1/2 cup peas (frozen)
2 cups hash brown potatoes (frozen or deli-packed, shredded, packed)
1/8 cup chives (chopped)
2 cups finely shredded cheddar cheese, divided
1/4 cup mayonnaise
Sweet Hungarian​ paprika, for garnish

Steps:

  • Gather the ingredients. Preheat oven to 375 F.
  • Place ground beef, mushrooms, onion, garlic, 1 teaspoon salt, and pepper in a large heavy skillet.
  • Sauté, breaking up ground beef, until the juices have almost evaporated.
  • Stir in Worcestershire, then flour.
  • Cook 1 minute, stirring often.
  • Add beef broth, stirring to combine, then heavy cream.
  • Simmer until the gravy thickens.
  • Pour into a glass baking dish .
  • Let cool slightly, then sprinkle green peas evenly on top of beef.
  • In a mixing bowl, combine hash brown potatoes, chives, 1 cup of cheddar cheese, the remaining teaspoon of salt, and mayonnaise.
  • Spread evenly on top of the beef layer.
  • Spread the remaining cup of cheddar cheese on top and sprinkle lightly with paprika.
  • Bake for about 45 minutes until cheese has melted and is slightly browned.
  • Let rest 15 minutes before serving.

Nutrition Facts : Calories 734 kcal, Carbohydrate 32 g, Cholesterol 131 mg, Fiber 4 g, Protein 34 g, SaturatedFat 20 g, Sodium 1339 mg, Sugar 4 g, Fat 53 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

AMERICAN SHEPHERD'S PIE (COWHERD'S PIE)



American Shepherd's Pie (Cowherd's Pie) image

A variation on Alton Brown's highly-regarded Shepherd's Pie recipe, substituting ground beef for lamb. You will find the original recipe here: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2/index.html This is my to-try selection for the week of January 2, 2012.

Provided by Cranky Ex-Chef

Categories     Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 20

1 1/2 lbs potatoes
1/4 cup heavy cream
2 ounces butter, unsalted
3/4 teaspoon salt, kosher
1/4 teaspoon ground black pepper
1 egg yolk
2 tablespoons oil
1 cup onion, chopped
2 carrots, peeled and diced small
2 garlic cloves, mashed
2 lbs lean ground beef
1 teaspoon salt, kosher
1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons fresh thyme, chopped
1/2 cup frozen corn kernels
1/2 cup frozen peas

Steps:

  • Make the Mashed Potatoes:.
  • Peel the potatoes and cut into a large dice. Place in pot and cover with cold water. Bring to a boil over medium-high heat and then reduce heat to a simmer, cooking the potatoes until a fork inserted in a potato dice causes it to break apart. Drain the potatoes and then return to the pot, adding the cream and butter. Mash the potatoes until smooth then season with the salt and pepper. Add the egg yolk, stirring until well combined. Set the mashed potatoes aside.
  • Make the Meat Filling.
  • (If you are a confident kitchen multi-tasker, you can prepare the meat filling while the potatoes are cooking to decrease the total prep time on the meal).
  • Preheat the oven to 400 degrees F.
  • Heat a large saute pan or dutch oven (for a one-pot meal) over medium-high heat. Add the oil, allow it to heat for a moment then add the onion and carrots. Saute the veggies about four minutes, or until the onions just begin to brown. Stir in the crushed garlic, then crumble in the ground beef and stir to brown. Cook the meat 3-5 minutes, or until the beef is cooked through. Season with the salt and pepper, then sprinkle on the flour, tossing to coat the meat. Cook the floured meat for another minute. Stir in the tomato paste, chicken broth, Worcestershire sauce, and thyme. Allow the mix to come to a boil, stirring to keep the mixture from sticking to the bottom of the pot. Reduce the heat and simmer until the sauce thickens slightly.
  • If you prepared the meat in a dutch oven or similar casserole you may leave the meat mixture in that dish and continue with the recipe. Otherwise, to bake the dish in a casserole pan spread the meat mixture evenly into an 11" by 7" glass baking dish. The glass baking dish is prone to boil-overs so set it on a foil- or parchment-lined cookie sheet when baking.
  • Spread the peas and corn on top of the meat mixture then gently top with the mashed potatoes, starting at the edges and smoothing the potatoes towards the middle of the dish with an offset metal or rubber spatula.
  • Place the casserole on a rack in the middle of the oven and backe for 25 minutes, or until the potatoes begin to brown. Remove to a cooling rack for 15 minutes before serving.

Nutrition Facts : Calories 433.1, Fat 24.3, SaturatedFat 10.7, Cholesterol 119.9, Sodium 775.3, Carbohydrate 26.6, Fiber 3.6, Sugar 3, Protein 27.3

J. J.'S SHEPHERD'S PIE



J. J.'s Shepherd's Pie image

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

1 pound ground beef
1 (16 ounce) can cream-style corn
1 (10 ounce) package frozen corn niblets
16 slices American cheese
1 ½ pounds mashed potatoes

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

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