Asparagus Shepherds Pie Recipes

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SHEPHERD'S PIE



Shepherd's Pie image

Shepherd's Pie - hearty casserole meal with a layer of saucy cooked meat and vegetables topped with buttery creamy mashed potatoes and baked until topping is golden and slightly crispy on top. Always a crowd-pleasing comfort food!

Provided by Imma

Categories     Main Course

Number Of Ingredients 24

1 ½ pounds (680.39g) russet potatoes (, peeled and cubed)
salt to season boiled potatoes
1-2 tablespoons (15g-30g) whole milk
4 tablespoons (56g) unsalted butter
⅓ cup (76.67g) sour cream
salt and pepper
2 tablespoons (28 ml) canola oil
1 ½ pounds (680.39) lean ground beef
2 teaspoons (1.6g) fresh thyme
1-2 dried bay leaves
1 medium carrot (, diced (about ½ cup or 2.5 oz))
1 celery stalk (, diced (about ½ cup or 2oz))
1 medium onion (, diced (about 1 cup))
1 tablespoon (8g) garlic (, minced)
1 cup (235ml) red wine
3-4 tablespoons (48g-64g) tomato paste
2 tablespoons (20g) flour
1 tablespoon (17g) Worcestershire sauce
1 cup (250ml) beef broth
1 teaspoon (2g) beef or chicken bouillon (, (optional))
1 cup (150g) frozen sweet peas (, rinsed and drained)
1 cup (165g) frozen sweet corn kernels (, rinsed and drained)
salt and pepper to taste
parsley to garnish

Steps:

  • Rinse potatoes under cold water and transfer to a large saucepan and add cold water, covering by at least 3 inches.
  • Season with a generous amount of salt. Bring to a boil over high heat then reduce heat to medium and simmer until potatoes are tender - about 12-15 minutes.
  • Drain potatoes and rinse with hot water, then transfer potatoes to a large mixing bowl.
  • Use a potato or a hand mixer to combine milk, butter, sour cream, salt, and pepper until creamy. Set aside.
  • Heat the oil in a large skillet (preferably cast iron) over high heat. Add the ground meat and brown for 6-8 minutes, breaking into bits so the beef doesn't form large chunks. Remove any fatty oil from the beef, use a spoon or ladle.
  • Add thyme, bay leaf, carrot, celery, onions, and garlic to the skillet and stir to combine for 4-6 minutes, until contents start to soften.
  • Decrease the heat to medium and add red wine, tomato paste, and keep cooking on low, until most of the liquid has evaporated.
  • Add flour, Worcestershire sauce, beef broth and beef bouillon or chicken cube or powder, this is optional.
  • Bring mixture to a low simmer, then lower heat to low until sauce has slightly thickened, about 10-15 minutes.
  • Add peas and corn and stir until thoroughly combined and heated through. Season to taste with salt and pepper. The beef mixture should have some sauce to it before placing it in the baking pan. Set aside.
  • Set oven to 425 °F.
  • Spray a generous amount of nonstick coating onto a 9x13 casserole dish. Add the meat filling. Top with mashed potatoes and evenly spread out the mashed potatoes using a spatula until the entire dish is coated.
  • Transfer to oven and bake until potatoes start to brown slightly around the edges, around 18-20 minutes.
  • Let cool for about 10 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 496 kcal, Carbohydrate 39 g, Protein 31 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 278 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

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

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

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.

ASPARAGUS SHEPHERD'S PIE RECIPE - (4.4/5)



Asparagus Shepherd's Pie Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 13

6 potatoes, peeled and quartered
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
10-3/4 oz. can cream of asparagus soup
1/4 t. pepper
1 lb. asparagus, trimmed and cut into 1-inch pieces
1/2 c. milk
1/4 c. butter
1 t. dried sage
3/4 t. salt
1/2 c. shredded mozzarella cheese
paprika to taste

Steps:

  • Add potatoes to a saucepan; cover with water. Cook over medium heat until tender, about 15 minutes. Drain and set aside; cover to keep warm. Brown beef in a skillet over medium heat; drain. Add onion and garlic; cook until tender. Stir in soup and pepper. Pour mixture into a greased 2-quart casserole dish. Cook asparagus in a small amount of water over medium heat until crisp-tender, about 3 to 4 minutes. Drain and arrange over beef mixture. Mash potatoes with milk, butter, sage and salt. Spread potatoes over asparagus. Sprinkle with cheese and paprika. Bake, uncovered, at 350 degrees for 20 minutes. Makes 4 to 6 servings.

SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

This is a quick and easy version of a classic, and the guys in my family raved about it. I'm posting here for safe keeping. It's based on a recipe from America's Test Kitchen.

Provided by PanNan

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

8 cups frozen hash brown potatoes (not the cubed type)
4 tablespoons butter, melted (divided)
salt
pepper
1 1/2 lbs ground beef (or ground lamb)
1 onion, chopped fine
1 1/2 teaspoons minced fresh thyme
1/4 cup flour
2 cups beef broth
2 teaspoons Worcestershire sauce
2 cups frozen peas and carrots

Steps:

  • Move oven rack to the upper-middle position and heat the broiler.
  • Place the frozen hash browns in a large microwavable bowl and separate the shreds. (I pound them lightly with the back of a wooden spoon and they fall apart.) Toss them with 2 tbsp of the melted butter, 1 tsp salt and 1/4 tsp pepper. Microwave the potatoes, covered, until tender - 7 - 10 minutes on high.
  • Cook ground meat and onion in a large oven safe skillet until it is cooked, about 5 minutes. Drain fat off.
  • Stir thyme and flour into beef/onion mixture and cook about 1 minute. Add broth and Worcestershire sauce and cook about 6 - 8 minutes until thickened.
  • Add peas and carrots to beef mixture and simmer until heated, about a minute, and season with salt and pepper.
  • Scatter the cooked hash browns over the top of the beef mixture and brush with the rest of the butter.
  • Place the skillet unter the broiler and broil 3 - 5 minutes or until the potatoes have golden brown tips.
  • Remove from oven and serve.

Nutrition Facts : Calories 899.4, Fat 40.3, SaturatedFat 18.2, Cholesterol 146.2, Sodium 836.8, Carbohydrate 91.4, Fiber 9, Sugar 1.5, Protein 45.3

HEALTHY SHEPHERD'S PIE



Healthy Shepherd's Pie image

Recipe from Women's Health magazine: http://recipes.womenshealthmag.com/Recipe/healthy-shepherds-pie.aspx. Note: In the photos, I forgot to add the asparagus before topping with the remaining squash, so I just added it on top.

Provided by MissingWhiteWings

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 acorn squash
1/2 lb asparagus, trimmed and cut into 1-inch pieces
1 lb 90% extra lean ground beef
1 cup frozen corn kernels
1 teaspoon onion powder
salt
ground black pepper

Steps:

  • Preheat the oven to 350°F Coat a baking sheet and an 8" x 8" baking dish with cooking spray.
  • Slice the acorn squash in half lengthwise, and use a spoon to scrape out the seeds from its center. Lay the 2 halves face down on the prepared baking sheet and bake for 35 minutes, or until the squash is very tender. Remove from the oven and let rest for 10 to 15 minutes.
  • Place a large nonstick skillet over medium-high heat and add the asparagus and 1/4 cup of water. Cover and let the asparagus steam for 5 minutes, or until the asparagus is bright green. Use a slotted spoon to transfer the asparagus to a small bowl. Drain the pan and wipe it clean.
  • Brown the beef over medium heat in the same skillet you used for the asparagus, breaking it up with the back of a wooden spoon as it cooks.
  • Remove the beef from the heat and drain any fat that has accumulated in the bottom of the pan. Add the corn and stir to combine. Season to taste with salt and pepper.
  • When the squash is cool enough to handle, scoop out the flesh with a spoon, and mash it with the back of a fork until it's smooth. Stir in the onion powder and season to taste with salt and pepper.
  • To assemble, spread half of the squash over the bottom of the casserole dish, followed by the ground beef mixture and then the asparagus. Top with the remaining squash.
  • Bake uncovered for 20 minutes, or until warmed through.

Nutrition Facts : Calories 251.6, Fat 6.2, SaturatedFat 2.7, Cholesterol 70.3, Sodium 88, Carbohydrate 23.2, Fiber 3.6, Sugar 0.9, Protein 27.8

SHEPHERD'S PIE



Shepherd's Pie image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

1/4 cup unsalted butter
1 pound chopped lamb shoulder or lamb fillet
1 cup chopped yellow onions
2 carrots, chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces button mushrooms, wiped clean and sliced
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 1/4 cups lamb or beef stock
1 teaspoon Worcestershire sauce
1 pound potatoes
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
1/2 cup white cheddar, grated

Steps:

  • Lightly grease a 6-cup baking dish and set aside.
  • Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
  • Preheat the oven to 400 degrees F.
  • Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate. Add the heavy cream and mix well. Remove from the heat.
  • Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes. Remove from the oven and serve immediately.

WINTER VEGETABLE SHEPHERD'S PIE



Winter Vegetable Shepherd's Pie image

We seem to eat for comfort during the holidays...but comfort foods aren't necessarily healthy. To make a classic comfort food dish more healthy, I came up with this lovely take: turkey shepherd's pie. It's perfect for putting out on your holiday buffet table. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 15

3 cups cubed peeled butternut squash (1-inch pieces)
1 large potato, peeled and cut into 1-inch cubes (about 2 cups)
2 medium carrots, thinly sliced
2 cups vegetable broth
1/2 teaspoon plus 3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 pounds ground turkey
1 large onion, chopped
1 tablespoon olive oil
3/4 pound sliced fresh mushrooms
3 garlic cloves, minced
1/2 cup white wine
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups frozen peas (about 8 ounces)

Steps:

  • Preheat oven to 350°. Place first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper., In 2 batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan., In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through., Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 314 calories, Fat 11g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 654mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

3 CHEESE TOMATO & ASPARAGUS PIE



3 Cheese Tomato & Asparagus Pie image

A variation from the original recipe (Fresh Tomato Pie, from Goose Berry Patch's Made From Scratch cookbook), this serves well with a salad and crusty bread for a luncheon or a company dinner. The fresh herbs only enhance the this delectable dish!

Provided by sharflan

Categories     Lunch/Snacks

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
3 tablespoons butter
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2/3 cup 2% buttermilk
3 large tomatoes, peeled and sliced thin
8 asparagus spears, lightly steamed
salt and pepper, to taste
2 teaspoons basil, fresh chopped
2 teaspoons chives, fresh chopped
1 1/2 teaspoons oregano, fresh chopped
1 cup low-fat mayonnaise, Hellman's
2/3 cup cheddar cheese, grated
1/2 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 375°F.
  • In a medium sized bowl, mix together the flour, baking powder, salt and cream of tartar.
  • Cut in the butter.
  • Swiftly add the buttermilk to the dry mixture but be careful not to 'over mix'.
  • Pat the dough evenly into a greased 9" pie plate.
  • Layer the tomato slices and sprinkle with the salt, pepper and fresh herbs.
  • In a large bowl, mix together the mayonnaise and the three cheeses.
  • Spread the cheese mixture over the tomato slices.
  • Arrage the asparagus spears on top as wheel spokes with the asparagus tops to the center. Gently press them into the topping.
  • Place the pie on the middle rack and bake at 375F for 40 minutes or until the cheese crust is golden.

Nutrition Facts : Calories 250.1, Fat 10.6, SaturatedFat 6.4, Cholesterol 30.4, Sodium 535.4, Carbohydrate 29.2, Fiber 2, Sugar 3.2, Protein 10

PORK SHEPHERD'S PIE



Pork Shepherd's Pie image

Of all the shepherd's pie recipes I've tried through the years, this version is my favorite. Although I live alone, I enjoy cooking and baking for friends and family. -Mary Arthurs, Etobicoke, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 19

PORK LAYER:
1 pound ground pork
1 small onion, chopped
2 garlic cloves, minced
1 cup cooked rice
1/2 cup pork gravy or 1/4 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme
CABBAGE LAYER:
1 medium carrot, diced
1 small onion, chopped
2 tablespoons butter or margarine
6 cups chopped cabbage
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
POTATO LAYER:
2 cups mashed potatoes
1/4 cup shredded cheddar cheese

Steps:

  • In a skillet over medium heat, brown pork until no longer pink. Add onion and garlic. Cook until vegetables are tender; drain. Stir in rice, gravy, salt and thyme. Spoon into a greased 11x7-in. baking dish. , In the same skillet, saute carrot and onion in butter over medium heat for 5 minutes. Stir in cabbage; cook for 1 minute. Add broth, salt and pepper; cover and cook for 10 minutes. Spoon over pork layer. , Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until browned.

Nutrition Facts : Calories 365 calories, Fat 19g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 1045mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

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