Cottageshepherdspie Recipes

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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

COTTAGE PIE (OR SHEPHERD'S PIE)



Cottage Pie (or Shepherd's Pie) image

Easy Cottage Pie made with a mixture of ground beef, ground sausage, and mixed vegetables in a delicious gravy and baked under a layer of fluffy mashed potatoes.

Provided by Lauren Allen

Categories     Main Course

Time 1h30m

Number Of Ingredients 25

1 lb lean ground beef
1 lb ground sausage ((I use Jimmy Dean pork sausage))
1 teaspoon salt
1/2 teaspoon black pepper
1 small yellow onion (, chopped)
2 ribs celery (, chopped)
1-2 carrots (, chopped (about 1 cup))
3 cloves garlic (, minced)
1/4 cup white flour
2 1/2 cups beef broth
2 tablespoons tomato paste
1 cube beef bouillon
2 tablespoons Worcestershire sauce
1 teaspoon fresh thyme (, chopped (or ¼ teaspoon dried thyme))
1 teaspoon fresh rosemary (, chopped (or ¼ teaspoon dried rosemary))
2 bay leaves
½ cup frozen corn
½ cup frozen peas
2 1/2 pounds potatoes (, Yukon gold or russet potatoes)
¼ cup sour cream
½ cup milk
4 tablespoons butter
Salt and pepper (, to taste)
½ cup freshly shredded parmesan cheese
½ cup shredded cheddar cheese (, for topping)

Steps:

  • Preheat the oven to 375 degrees F.
  • Make mashed potatoes: Add potatoes to a saucepan with 3 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes.
  • Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes.
  • Mash the potatoes lightly with a potato masher (avoid over-mixing the potatoes). Add butter, sour cream, milk, parmesan cheese and salt and pepper and stir just until smooth. Set aside.
  • Make the meat filling: In a large, oven-safe* 12 inch skillet with sides, add the ground beef and ground sausage (or ground lamb, to make shepherd's pie). Season with salt and pepper.
  • Cook over medium heat until browned, breaking the meat into small pieces with a wooden spoon as it cooks. Drain some of the grease (reserving some in the pan) and remove meat to a plate.
  • Add the onion, celery and carrots to the pan and saute for about 5-8 minutes, until tender. Add garlic and flour and toss to combine. Cook for 1 minute.
  • Add the beef broth, tomato paste, Worcestershire sauce, herbs and bay leaves and stir to combine.
  • Bring to a simmer and cook for 5 minutes. Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas, corn and cooked meat.
  • Assemble the pie: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.
  • Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the gravy sauce in the meat mixture to cool and thicken.

Nutrition Facts : ServingSize 8 g, Calories 524 kcal, Carbohydrate 33 g, Protein 34 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 106 mg, Sodium 1162 mg, Fiber 5 g, Sugar 4 g

COTTAGE PIE (SHEPHERD'S PIE)



Cottage Pie (Shepherd's Pie) image

What most of us think of as Shepherd's Pie is actually Cottage Pie. This easy recipe is very adaptable and perfect for a comforting dinner.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 1h

Number Of Ingredients 11

4 c mashed potatoes*
1 ½ lbs ground beef, 85% lean
1 onion, small diced
2 carrots, small diced
2 garlic cloves, minced
2 Tbsp unbleached all purpose flour
1 Tbsp tomato paste
1 c beef stock, (we prefer low sodium)
2 tsp Worcestershire
1 tsp thyme sprigs
½ tsp salt (or to taste)

Steps:

  • Preheat your oven to 400F.
  • Saute your beef over medium high heat until browned, 7-10 min. Remove the beef from the skillet.
  • Add the vegetables** and garlic to the beef juices in the pan. Cook until soft, 7-10 min.
  • Reduce the heat to medium and add the tomato paste and flour. Saute until the flour is completely moistened.
  • Return the cooked beef to pan. Add the stock, Worcestershire sauce, and thyme. Simmer 5-10 min, until the gravy thickens.
  • Taste the mixture and season with salt and pepper to taste.
  • Transfer the meat mixture into a greased, 8x8 baking dish. Spoon or pipe the mashed potatoes over the meat mixture.
  • Place the dish in the oven at 400F and cook for 20-30 min or until the top is golden and the filling is bubbly.
  • Let stand 5-10 min before serving.

Nutrition Facts : Calories 596 calories, ServingSize 1/5 of recipe

TURKEY SHEPHERD'S PIE



Turkey Shepherd's Pie image

A healthy twist on an old favorite.

Provided by ANGCHICK

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h

Yield 6

Number Of Ingredients 15

3 large potatoes, peeled
2 tablespoons butter, room temperature
¼ cup warm milk
1 tablespoon olive oil
1 onion, chopped
1 pound ground turkey
1 large carrot, shredded
1 (4.5 ounce) can sliced mushrooms
1 tablespoon chopped fresh parsley
¼ teaspoon dried thyme
1 clove garlic, minced
1 teaspoon chicken bouillon powder
1 tablespoon all-purpose flour
salt to taste
ground black pepper to taste

Steps:

  • Boil potatoes until tender, 15 to 20 minutes. While potatoes are cooking, gather other ingredients.
  • Mash potatoes with butter and milk. Season with salt and pepper to taste. Set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a skillet over medium heat; stir in onion. Saute onion until it has softened and turned translucent, about 5 minutes. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. Cook and stir until meat is broken up and cooked through. Add salt and pepper to taste. Stir in flour and cook for 1 minute more.
  • Transfer meat mixture to a deep dish pie pan or casserole dish. Spread mashed potatoes over meat, and swirl with a fork.
  • Bake in preheated oven until tops of mashed potatoes are lightly browned, about 30 minutes.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 38 g, Cholesterol 70.9 mg, Fat 12.9 g, Fiber 5.3 g, Protein 18.3 g, SaturatedFat 4.7 g, Sodium 342.4 mg, Sugar 3.8 g

COTTAGE PIE



Cottage Pie image

A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a shepherd's pie, use lamb. Or, try a turkey twist: Add 2 cups finely minced turkey meat along with the peas.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 11

3 tablespoons unsalted butter, melted
1 large yellow onion, diced medium
2 large carrots, cut into 3/4-inch pieces
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef or lamb
2 teaspoons fresh thyme leaves
1 cup dark (porter) beer
2 tablespoons all-purpose flour
3/4 cup frozen peas
1 large russet potato (3/4 pound), very thinly sliced

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.
  • Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 355 g, Fat 21 g, Fiber 3 g, Protein 16 g

SHEPHERD'S PIE



Shepherd's Pie image

You'll like the convenience of this comforting dish. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can be made the day before. Shepherd's pie has never been so easy-or so tasty!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 35m

Number Of Ingredients 9

1 pound ground beef chuck
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
1 box (10 ounces) frozen mixed vegetables (no need to thaw)
Coarse salt and ground pepper
3 cups mashed potatoes

Steps:

  • Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
  • Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
  • Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.

Nutrition Facts : Calories 431 g, Fat 26 g, Fiber 4 g, Protein 25 g

NO-FUSS SHEPHERD'S PIE



No-fuss shepherd's pie image

We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!

Provided by Good Food team

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 10

1 tbsp sunflower oil
1 large onion, chopped
2-3 medium carrots, chopped
500g pack lamb mince
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potatoes, cut into chunks
85g butter
3 tbsp milk

Steps:

  • Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
  • When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
  • Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
  • Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
  • Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
  • Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
  • Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
  • Leave to stand for 5 mins before serving.

Nutrition Facts : Calories 663 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.35 milligram of sodium

COTTAGE/ SHEPHERD'S PIE



Cottage/ Shepherd's Pie image

I know, I know, traditional 'Shepard's pie' is made with lamb. I don't like lamb. So technically, this is called 'Cottage Pie'. Make it with lamb if you prefer. But that's gross. I guess you could also use a mixture of pork, beef and lamb. I mostly just use beef. Sometimes I add fried panceta, but that's just me. I say this is a "Canadian" dish. It's a British Isles/ Scottish thing. But I'm Canadian, so I'm stealing credit for my home team. My kids love this. I love how easy it is to make, freeze, reheat and eat. I might make five of them at once and pop them into the freezer for fast meals on cool nights. Also, I like mashed potatoes. A lot. The 'prep' time is how long it takes me to peel potatoes and chop an onion. The cooking time is from the time the onion hits the pan until the whole deal is out of the oven.

Provided by GondolaQueen

Categories     One Dish Meal

Time 1h

Yield 2 quart cassarole dish, 4-6 serving(s)

Number Of Ingredients 15

1 lb lean ground beef or 1 lb ground lamb
1/2 small onion, chopped finely
1 teaspoon olive oil, for frying
1 -2 garlic clove, minced
salt, to taste
pepper, to taste
2 beef bouillon cubes
1/4 cup flour
1/2-1 cup water
1 1/2 cups corn niblets or 1 1/2 cups frozen mixed vegetables
5 -10 potatoes, peeled (depending how much you love potato)
1/8 cup butter
1/2 cup milk, more as needed
salt, to taste
1 egg, beaten (optional)

Steps:

  • Peel and quarter potatoes and set them in a pot of water to boil (on high).
  • In a large pan on the stove, quick fry the onions in the olive oil (maybe 2 minutes), until they are translucent- NOT burned.
  • Add the minced garlic to the onions and fry for 30 sec to 1 minute longer.
  • Add the lean (or extra lean) ground beef.
  • Fry the beef/ onions until the beef is BROWN. Not gray. BROWN. Some bits might stick to the bottom. That's flavour, that's good. If there is a lot of fat, try to drain some off.
  • In a bowl mix a couple teaspoons of water with the Oxo packets (or just use fresh beef stock), and deglaze the pan with the beef stock.
  • Add your salt and pepper now too- I find it takes quite a lot of salt. Almost half a teaspoon.
  • Next, add the flour to the remaining water and blend it well.
  • Pour it into the beef/onion/stock mixture and let it thicken for a few minutes. I stir vigorously here so that there aren't any "lumps" in the gravy.
  • Once the 'gravy' is thick, I add the veggies. Usually I use frozen, and just keep adding them until I think there are enough.
  • By this time, your potatoes should be ready to mash.
  • Salt, butter, milk and mash, until your potatoes are thick and creamy.
  • Then, here's my trick (Thank You, Alton Brown)- I add a raw egg and mash the heck out of all of it. The egg helps the potatoes stay 'together' and brown nicely. Try it one time, and if you don't like it, leave the egg out next time.
  • Pour the meat mixture into a cassarole dish (size depends on whether you like a "deep" pie).
  • Top with the potatoes. I have a friend who puts some shredded cheese on top. I've had it, it's pretty good, but I prefer plain potatoes with a smidgen of butter smeared around the top.
  • Bake at 400F for 20 minutes, or until the top is nice and golden brown. Or, freeze it unbaked, well wrapped in saran wrap and tinfoil. Just remember to take the saran wrap off, because I forgot once, and that's a mess you just don't want to think about.

ENGLISH COTTAGE-SHEPHERD'S PIE WITH HERBS



English Cottage-Shepherd's Pie With Herbs image

True comfort food at it's finest, and one of our all-time favorites! Perfect for a chilly autumn or winter's day, and goes great with a glass of cider or Guinness. Recipe is from my sis-in-law Ellen, who happens to be married to an Englishman. I hope you enjoy as much as we do!

Provided by BecR2400

Categories     One Dish Meal

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 12

1 lb lean ground beef
1 large onion, diced
12 ounces fresh mushrooms, sliced
16 ounces frozen peas and carrots (or cooked fresh carrot slices)
6 cups prepared instant mashed potatoes (or leftover mashed potatoes)
1 ounce herb & beef gravy mix (1 packet McCormick Herb & Mushroom gravy mix)
1/8 teaspoon rosemary
1/4 teaspoon thyme
1 1/4 cups water or 1 1/4 cups dry red wine
1/2 teaspoon ground black pepper
1 cup shredded sharp cheddar cheese
1 large tomatoes, sliced

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium saucepan, cook ground beef and onion over medium-high heat until beef is very well browned, about 10-15 minutes. Stir in the sliced mushrooms and package of frozen peas & carrots. Stir well and heat through.
  • To the meat mixture, add the gravy packet and 1 1/4 cups water or dry red wine, the rosemary & thyme, and the black pepper. Stir well to combine. Bring mixture to the boil over medium-high heat. Boil and stir for 2-3 minutes (gravy mixture will thicken when cool).
  • Turn beef mixture into a greased large and deep casserole dish (I use the crock liner of my 4 quart crock pot). Top with potatoes, cheese and tomato slices.
  • Cover and bake at 350 degrees for 30 minutes. Uncover, and cook an additional 10-15 minutes, until hot and bubbly.
  • Serve with Parmesan cheese for topping at the table, along with a glass of cider or ale (we like Guinness Extra Stout), if desired!
  • Note: To freeze, omit the cheese and tomato. Do not bake. To cook, defrost in refrigerator overnight, add cheese and tomato, and bake as directed, adding about 20 minutes to the baking time to compensate for the chilled food.

Nutrition Facts : Calories 523.5, Fat 25.4, SaturatedFat 13.8, Cholesterol 98.9, Sodium 1011.5, Carbohydrate 47.5, Fiber 8.7, Sugar 3.4, Protein 29.5

EASY SHEPHERD'S PIE



Easy Shepherd's Pie image

.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 30m

Yield 6

Number Of Ingredients 7

1 pound ground beef
2 cups hot mashed potatoes
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Steps:

  • Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
  • Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 435.3 calories, Carbohydrate 31.6 g, Cholesterol 88.8 mg, Fat 24.6 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 771.5 mg, Sugar 1.1 g

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From rivercottage.net


COTTAGESHEPHERDSPIE RECIPES
COTTAGE/SHEPHERD'S PIE RECIPE BY IRADA KITCHEN - COOKPAD. Cottage/Shepherd's Pie Irada Kitchen @cook_13365812 Maryland, USA. 1 cooksnap. Ingredients. 4 Tbsp Extra Virgin Olive Oil 2 lb Ground Beef or Lamb (I used Ground Beef) 1 Large Onion, diced 2 Cups Carrots, peeled and diced 3 Cloves Garlic, minced 1 Tbsp Worcestershire Sauce 2 Tbsp Ketchup 2 tsp Paprika 1 tsp Dried …
From tfrecipes.com


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