Garlic Potato Topped Stroganoff Shepherds Pie Recipes

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SHEPHERD'S PIE WITH GARLIC POTATO TOPPING



Shepherd's Pie With Garlic Potato Topping image

I had a favorite recipe for Shepherds Pie that I have misplaced. I searched recipe sites like crazy trying to find it, or one similar to it, and this is what i came up with. Mine was not a garlicky topping but very similar in the fact that you beat egg into the topping(and a little cheddar cheese) and i would top it with a little bit of fine, dry breadcrumbs and a shake of parmesan once i spread it over the meat layer.If you are not a garlic fan you could probably just leave it out. Sometimes i would spread a can of cream corn over the meat layer,however this recipe calls for corn kernels to be mixed right in,you could probably still do either.My recipe also called for the thyme & savory which i like the flavor of. This recipe was credited to "New Canadian Basics"

Provided by Rhonda J

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 lbs ground beef
1 cup chopped onion
2 garlic cloves, minced
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon savory
2 cups beef stock (my original recipe called for consomme)
2 teaspoons Worcestershire sauce
1 bay leaf
1/2 cup finely diced carrot
1/2 cup corn kernel
5 -6 medium potatoes
6 garlic cloves, peeled & lightly crushed
3/4 cup 2% low-fat milk or 3/4 cup buttermilk
salt & pepper
1 egg, slightly beaten

Steps:

  • Brown ground beef,drain fat.
  • Add onions& garlic,cook until softened.
  • Stir in flour,salt,pepper,thyme& savory.
  • Add stock,worcestershire,bay leaf,& carrots.
  • Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.
  • Stir in corn.
  • Add salt to taste, remove bay leaf.
  • Spread in 11x7 baking dish,let cool slightly.
  • For the topping: In boiling salted water,cook potatoes with garlic until tender.
  • Drain well and mash,beat in milk,salt& pepper.
  • Reserve 1 tbsp beaten egg,beat remainder into potatoes.
  • Spread over meat mixture (easiest if you start from edges).
  • Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).
  • Bake at 400 for 20 minutes or until filling is bubbling.

GARLIC POTATO TOPPED STROGANOFF SHEPHERD'S PIE



Garlic Potato Topped Stroganoff Shepherd's Pie image

I found the basic idea for this recipe in one of those "checkout aisle" cookbooks. I changed a few things to suit my family's tastes.

Provided by Chef shapeweaver

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

8 slices bacon, cooked and crumbled (save half)
1 1/2 cups frozen sliced carrots
1 1/2 cups frozen peas
1 (12 ounce) jar beef gravy
2 teaspoons seasoning salt
2 teaspoons Worcestershire sauce
1/2 cup chopped onion
1/2 cup sour cream
1 lb ground beef
2 cups leftover mashed potatoes
1 1/2-2 teaspoons garlic powder

Steps:

  • Preheat oven to 375°F.
  • In a 12-inch skillet over medium heat, add beef, onion, Worcestershire sauce, and seasoning salt.
  • Cook until beef is brown and onions are tender, stirring often; drain.
  • Return to skillet and add half the bacon, and all the carrots and gravy.
  • Reduce heat to medium-low. Cook 5 minutes, stirring often.
  • Stir in peas and sour cream cook 2 minutes.
  • Spoon into an ungreased 8 x 8-inch glass baking dish.
  • Topping.
  • Take leftover potatoes and garlic powder mix together.
  • Border the edges of the pie with potatoes.
  • Sprinkle with remaining bacon.
  • Bake at 375°F for 30 to 40 minutes or until potatoes are lightly browned.

SHEPHERD'S PIE WITH GARLIC MASHED POTATOES



Shepherd's Pie with Garlic Mashed Potatoes image

I got this out of a magazine many years ago (can't remember which one). I try different shepherd's pie recipes but always come back to this one. The prep time is merely guess work as is the number it feeds (depends on the appetite of those eating).

Provided by Darlene10

Categories     Meat

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 1/2 lbs lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1/4 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon savory
1 can beef broth, plus
1 cup water
2 teaspoons Worcestershire sauce
1 bay leaf
1/2 cup finely diced carrot
1/2 cup canned corn kernel (frozen works)
5 -6 medium potatoes, peeled and cubed
6 cloves garlic, peeled and lightly crushed
3/4 cup buttermilk or 3/4 cup 2% low-fat milk
salt and pepper
2 eggs, lightly beaten

Steps:

  • In large nonstick skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks.
  • Add onions and garlic; cook until softened.
  • Stir in flour, pepper, salt, thyme and savory.
  • Add broth, water, worcestershire sauce, bay leaf and carrots.
  • Cover loosely and simmer, stirring occasionally, for about 20 minutes or until quite thick and carrots are tender.
  • Stir in corn.
  • Add salt to taste.
  • Remove bay leaf.
  • Spread mixture in 11 x 7 baking dish.
  • let cool slightly.
  • Garlic mashed potatoes: in boiling salted water, cook potatoes with garlic until tender.
  • Drain well and mash.
  • Beat in milk, salt and pepper.
  • Reserve 1 tbsp.
  • of beaten eagg; beat remainder into potatoes.
  • Spread over meat mixture; brush with reserved egg.
  • Bake in 400 oven for 29 minutes or until bubbling.

GARLIC SHEPHERD'S PIE



Garlic Shepherd's Pie image

Chili sauce adds a slightly sweet touch to this potato-topped meat and veggie pie.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups frozen baby beans and carrots (from 1-lb bag)
1 cup sliced mushrooms (3 oz)
2 cups diced tomatoes (from 28-oz can), undrained
1 jar (12 oz) beef gravy
2 tablespoons chili sauce
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Water, milk and butter called for on potatoes pouch
2 teaspoons shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
  • While beef mixture is simmering, make potatoes as directed on pouch, using water, milk and butter. Let stand 5 minutes.
  • Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
  • Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.

Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 1 g

EASY SHEPHERD'S PIE WITH GARLIC ROMANO POTATOES



Easy Shepherd's Pie with Garlic Romano Potatoes image

This is a very easy shepherd's (cottage) pie that's topped with wonderful garlic and Romano potatoes. You can change the ingredients to add almost anything you like. Kids love this, and it's even better after sitting for a day. You should have most of the ingredients on hand so no trips to the grocery! You can substitute any cheese for the Romano, as well.

Provided by HEATHER C

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

Time 1h

Yield 8

Number Of Ingredients 14

1 pound ground beef
½ cup chopped onion
1 teaspoon dried rosemary
1 teaspoon dried basil
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
2 (15 ounce) cans mixed vegetables, drained
2 pounds red potatoes
½ cup butter
½ cup grated Romano cheese
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon dried oregano
⅓ cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  • Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
  • Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.
  • Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

Nutrition Facts : Calories 392 calories, Carbohydrate 33.4 g, Cholesterol 73.5 mg, Fat 20.9 g, Fiber 6.2 g, Protein 18.2 g, SaturatedFat 11.4 g, Sodium 889 mg, Sugar 6.9 g

GARLIC-STROGANOFF SHEPHERD'S PIE RECIPE



Garlic-Stroganoff Shepherd's Pie Recipe image

Provided by HeatherS

Number Of Ingredients 13

Filling
6 slices bacon, cut into 1/2-inch pieces 1 lb. lean (at least 80%) ground beef
1 1/2 cups ready-to-eat baby-cut carrots, cut in half crosswise
1/4 cup chili sauce
1 (12-oz.) jar beef gravy
1 1/2 cups Green Giant Select® LeSueur® Frozen Baby Sweet Peas (from 1-1b. pkg.)
1/2 cup sour cream
Potatoes
1 pouch roasted garlic mashed potatoes (from 7.2-oz. pkg.)
1 1/4 cups hot water
2/3 cup milk
2 tablespoons butter or margarine
1 tablespoon chopped fresh chives

Steps:

  • 1 Heat oven to 375°F. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Discard drippings in skillet. 2 In same skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. 3 Stir in half of the bacon, the carrots, chili sauce and gravy. Reserve remaining bacon for topping. Reduce heat to medium-low; cook 5 minutes, stirring occasionally. Stir in peas and sour cream; cook 2 minutes. Spoon into ungreased 8-inch square (2-quart) glass baking dish. 4 Prepare mashed potatoes as directed on package using hot water, milk and butter. Spoon or pipe around edge of hot beef mixture. Sprinkle with reserved bacon. 5 Bake at 375°F. for 30 to 40 minutes or until carrots are tender. Sprinkle with chives. 6 (1'/3-cup) servings

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