Granny Ruths Shepherds Pie Recipes

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30 MINUTE SHEPHERD'S PIE



30 Minute Shepherd's Pie image

Try Rachael Ray's 30-Minute Shepherd's Pie recipe, a layered casserole of mashed potatoes, veggies and beef, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Steps:

  • Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
  • While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
  • Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

GRAMMY'S SHEPHERD'S PIE



Grammy's Shepherd's Pie image

"The secret to this recipe is searing the meat substitute to develop some caramelized flavor and texture. It also doesn?t hurt that the whole thing is covered in mashed potatoes!" says Damaris.

Provided by Damaris Phillips

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 20

3 large russet potatoes (about 2 pounds), peeled and coarsely diced
Kosher salt
3/4 cup sour cream
1 large egg
Freshly ground black pepper
1/2 bunch scallions, green parts only, sliced
4 tablespoons unsalted butter
2 carrots, finely diced
2 ribs celery, finely diced
1 onion, finely diced
1 pound ground beef substitute (such as soy crumbles)
2 tablespoons all-purpose flour
1 cup porter beer, at room temperature
1 cup vegetable stock, warmed
1/2 cup frozen corn
1/2 cup frozen shelled edamame
2 tablespoons vegetarian steak sauce
1 to 2 teaspoons garlic powder
1/4 to 1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Make the potatoes: Put the potatoes in a large saucepan and cover with cold salted water. Bring to a boil. Cook until the potatoes are tender, 12 to 14 minutes. Reserve 1 cup of the cooking water, then drain and place the potatoes in a stand mixer fitted with the whisk attachment.
  • Combine the sour cream and egg, then add to the potatoes; season with a pinch of salt and 1/2 teaspoon pepper. Whip, adding 1/4 cup of the reserved cooking water at a time, until smooth and fluffy, 2 to 3 minutes. Taste and adjust the seasoning as needed. Fold in all but 1 tablespoon of the scallions and set aside.
  • Make the filling: Melt the butter in a large cast-iron skillet over medium heat. Add the carrots, celery, onion and beef substitute and saute until tender, 4 to 6 minutes. Sprinkle the flour over the top and saute to cook off the flour flavor, about 1 minute. Whisk in the beer and stock until combined. Stir in the corn, edamame, steak sauce, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 2 to 4 minutes. Remove from the heat and season with salt and pepper.
  • Fill six 4-inch cast-iron skillets (or ramekins) halfway with the filling. Divide the mashed potatoes among the pans. Place the skillets on a baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 25 minutes. Top with the remaining scallions.

SHEPHERD'S PIE VI



Shepherd's Pie VI image

This Shepherd's Pie is a layered casserole of beef, carrots, and potato.

Provided by Jacquie

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

Time 50m

Yield 6

Number Of Ingredients 13

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
¼ cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
¾ cup beef broth
¼ cup shredded Cheddar cheese

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
  • Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  • Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  • Bake in the preheated oven for 20 minutes, or until golden brown.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 52.5 g, Cholesterol 64.5 mg, Fat 17 g, Fiber 7.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 294.6 mg, Sugar 5.8 g

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

Instead of using a pastry crust, this recipe creates a savory crust with mashed potatoes. The bacon flavor in the filling is fabulous! I think you and your family will love this pleasing pie.-Chris Eschweiler, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 13

1 pound ground beef
3 bacon strips, diced
1 small onion, chopped
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/2 cup tomato sauce
1 can (4-1/4 ounces) chopped ripe olives, drained
5-1/2 cups hot mashed potatoes (prepared without milk and butter)
2 eggs, lightly beaten
2 tablespoons butter, softened
1 tablespoon minced fresh cilantro
1/4 teaspoon salt
Additional butter, melted

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon, onion, garlic and oregano until bacon is crisp; drain. Stir in the tomato sauce, olives and beef. Simmer, uncovered, for 10 minutes or until heated through. , Meanwhile, combine the mashed potatoes, eggs, butter, cilantro and salt. Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Layer with beef mixture and remaining potato mixture. , Bake at 375° for 20 minutes. Brush the pie with melted butter. Bake 10 minutes longer or until top is golden brown.

Nutrition Facts : Calories 288 calories, Fat 13g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 354mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 5g fiber), Protein 16g protein.

GRANNY'S SHEPHERD'S PIE



Granny's Shepherd's Pie image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 8

1 lb ground beef
1 can creamed corn
1 can tomato soup
5-6 medium potatoes
1/4 cup milk
3 Tbsp butter or margarine
Salt and pepper to taste
Butter or extra virgin olive oil (evoo)

Steps:

  • Preheat oven to 350 degrees F. Boil ground beef until done. Drain grease from meat, then put into bottom of casserole dish. Add a can of creamed corn over hamburger. Add soup over corn.
  • Quarter potatoes and boil until tender. Whip together milk and butter/margarine and potatoes with hand mixer/kitchen aid wisp. Add salt and pepper to taste. Lay potatoes over first 3 ingredients. Brush melted butter or EVOO on potatoes to brown.
  • Cook pie for 15-20 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GORDON RAMSAY'S SHEPHERD'S PIE



Gordon Ramsay's Shepherd's Pie image

I found this on a blog on the internet site I can do that. This is a recipe that author "Oggi" adapted from Gordon Ramsay's show "Kitchen Nightmares" where he tried to save the restaurant. This recipe ended up being the signature dish of the restaurant.

Provided by chefRD

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs extra lean ground beef (or lamb)
2 tablespoons olive oil
1 large onion, grated
1 large carrot, grated
3 garlic cloves, finely minced
2 tablespoons Worcestershire sauce
1 1/2 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon chopped rosemary
1 cup red wine
1 1/2 lbs yukon gold potatoes, peeled and quartered
water
1/2 teaspoon salt
1/4 cup heavy cream or 1/4 cup half-and-half cream
2 tablespoons butter
salt
1 cup chicken broth
2 teaspoons salt (to taste)
3 tablespoons parmesan cheese (grated-for mashed potato topping)

Steps:

  • Prepare the mashed potatoes:.
  • Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
  • Prepare the filling:.
  • Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
  • In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
  • Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning.
  • Transfer beef to a deep dish.
  • Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
  • Bake in a 400° F oven for 20 minutes or broil until top is brown.

Nutrition Facts : Calories 734.1, Fat 31.1, SaturatedFat 13.9, Cholesterol 179.5, Sodium 2057.9, Carbohydrate 45.4, Fiber 4.5, Sugar 6.1, Protein 55.8

SHEPHERD'S PIE RECIPE BY TASTY



Shepherd's Pie Recipe by Tasty image

Here's what you need: olive oil, ground lamb, salt, pepper, large onion, large carrots, garlic, fresh thyme, fresh rosemary, tomato paste, worcestershire sauce, red wine, chicken stock, yukon gold potato, unsalted butter, large egg yolks, sour cream, grated parmesan cheese

Provided by Matthew Johnson

Categories     Dinner

Yield 12 servings

Number Of Ingredients 18

2 tablespoons olive oil
3 lb ground lamb
salt, to taste
pepper, to taste
1 large onion, chopped
3 large carrots
6 cloves garlic, grated
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
1 cup red wine
1 cup chicken stock
3 lb yukon gold potato, cubed
¼ cup unsalted butter, 1/2 stick
4 large egg yolks
1 cup sour cream
1 cup grated parmesan cheese

Steps:

  • Preheat the oven to 425°F (220˚C).
  • Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
  • Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
  • Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
  • Pour in the red wine and reduce until almost completely evaporated.
  • Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
  • Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
  • Transfer the potatoes to a large bowl and mash until smooth.
  • Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
  • Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
  • Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
  • Bake for 30 minutes, until the potatoes are golden brown.
  • Enjoy!

Nutrition Facts : Calories 655 calories, Carbohydrate 34 grams, Fat 40 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams

GRANNY'S SHEPARDS PIE BY FREDA



Granny's Shepards Pie By Freda image

Definately Comfort Food at its Best. . This was always a staple in our home while growing up. This was considered a fancy meal back then, in the 50's. Its Ready in less than 30 Min. Actually was made From leftovers or staples in your Pantry. My Grandmother used to Call this a "cottage Pie", But My Mom always called this...

Provided by FREDA GABLE

Categories     Savory Pies

Time 30m

Number Of Ingredients 16

GRANNYS SHEPERDS PIE FAMILY FAVORITE IN 30 MIN OR LESS
potatoes boiled and mashed ( use 1 med potato per person)
1 Lb ground beef or sub left over pot roast,
1 med onion, (chopped and diced)
1- 1 1/2 C carrots ( chopped and diced ) fresh or frozen
1 -1/2 C frozen peas
season: with salt pepper and garlic pdr to your taste.
GRAVY
2 Tbs butter melted
2 Tbs flour
1- 1 1/2 C cups beef stock
1 Tbs or 2 of worchestershire sauce, or kitchen bouquet.
ADD TO MASHED POTATOES; THE FOLLOWING
2 Tbs sour cream
1 lg egg yolk
sprinkle of paprika

Steps:

  • 1. Boil and Mash Potatoes as Normal. Set aside. (I use 1 Med Potato per Person, This usually works well)
  • 2. In a large Skillet, Brown Beef. Or heat your Left over pot roast. Add seasonings Add Onions Add Carrots
  • 3. In Seperate Skillet; add Butter to melt over med heat. add flour and whisk well into a smooth paste.(This is called a Rue) now add Beef stock and whisk till smooth and gravy consistency. Add worchestershire sauce or Kitchen Bouquet for color and additional flavor.
  • 4. Pour Gravy over the Browned beef & Vegies in skillet. Mix well. Pour into Pam sprayed Casserole Dish. spread evenly.
  • 5. To your Mashed Potatoes; add Sour Cream and the 1 egg yolk. Mix well. Spread over top of the Beef & Vegie Mixture. Sprinkle with Paprika Place under Broiler Just Long enough to See a Golden Brown Top, and its ready to serve. Enjoy with Fresh baked Bread or Garlic bread.

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