Herbed Shepherds Pie Recipes

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THE BEST SHEPHERD'S PIE (COTTAGE PIE)



The Best Shepherd's Pie (Cottage Pie) image

With tons of flavor from herbs, vegetables and meat, you'll instantly fall in love with The Best Shepherd's Pie. Satisfying, filling and delicious for the whole family.

Provided by Brandie @ The Country Cook

Categories     Main Course

Time 1h

Number Of Ingredients 18

1/4 cup olive oil
1 sweet onion (diced)
2 Tablespoons dried parsley
1 sprig fresh rosemary (( or 1 Tablespoon dried rosemary))
1 Tablespoon dried thyme
1 teaspoon black pepper
2 pounds lean ground beef (or lamb)
2 garlic cloves (minced)
2 Tablespoons Worcestershire sauce
4 Tablespoons all-purpose flour
2 Tablespoon tomato paste
12 ounce bag frozen peas and carrots
2 cups beef broth
6-8 russet potatoes ((or Yukon gold))
1/2 cup sour cream
1/2 cup (1 stick) salted butter
1 Tablespoon ranch seasoning mix (optional)
1-2 Tablespoons chopped parsley, (optional garnish)

Steps:

  • Preheat oven to 350°F.
  • Add the olive oil and diced onion to a 12" skillet and cook on medium heat.
  • Once the onions have become soft and translucent (about 5 minutes) add the ground meat, dried parsley, rosemary, dried thyme and black pepper.
  • Cook and crumble the meat until it is no longer pink.
  • If you are using a lean ground beef, you shouldn't have much excess grease. However, if your meat did produce a lot of grease, be sure to drain most of it out and put it back into your pan.
  • Then add the minced garlic and cook for another 2 minutes.
  • Stir in the flour and tomato paste. Cook 5 minutes on medium heat.
  • Add the frozen peas and carrots and the beef broth and combine well. At this point I like to taste it and see if it needs any additional salt and pepper.
  • Cover pan and turn heat to low and start peeling potatoes. Cut them into small 1-2" pieces.
  • Add to water and bring to a boil. Boil potatoes for approximately 15-20 minutes (or until potatoes are fork tender).
  • Drain potatoes and add the sour cream, butter and ranch seasoning. Mash well until no lumps remain.
  • Remove rosemary stalk and add meat mixture to a 9x13 casserole dish and top with the mashed potatoes evenly.
  • Bake in the oven for 25-30 minutes, until the pie starts to bubble at the sides. I place a piece of foil or large baking sheet on the shelf underneath to catch any overspill.
  • Remove from the oven and allow to cool for 10 minutes before serving. Garnish with chopped parsley.

Nutrition Facts : Calories 674 kcal, Carbohydrate 44 g, Protein 27 g, Fat 44 g, SaturatedFat 19 g, TransFat 2 g, Cholesterol 118 mg, Sodium 674 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

SHEPHERD'S PIE



Shepherd's Pie image

If you're craving a savory comfort-food casserole, it truly doesn't get any better than this easy, classic Shepherd's Pie recipe.

Provided by Jennifer Farley

Categories     Main Course

Time 1h15m

Number Of Ingredients 20

2 tablespoons unsalted butter
1 medium or large yellow onion, (chopped (about 2 cups))
2 medium carrots, (peeled and chopped (a little over 1/2 cup))
2 medium cloves garlic, (minced (about 1 tablespoon))
1 teaspoon kosher salt, (plus more as needed)
1/2 teaspoon ground black pepper, (plus more as needed)
1 3/4 - 2 pounds 85-90% lean ground beef or lamb ((I used beef))
1/4 cup + 2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup heavy cream
1 3/4 cups homemade or low-sodium chicken or beef stock
1 1/2 teaspoons Worcestershire sauce
2 teaspoons minced thyme leaves
1 cup frozen or fresh peas
2 - 2 1/2 pounds russet potatoes (about 3 large), (peeled and cut into 2-inch pieces (see notes))
1 teaspoon kosher salt, (plus more to taste)
1/2 cup heavy cream
2 tablespoons unsalted butter, (melted)
1 large egg yolk
Ground black pepper to taste

Steps:

  • In a large skillet (preferably nonstick), heat the butter over medium-high heat until bubbly. Add the onions, carrots and garlic. Cook, stirring occasionally, until the vegetables are soft, about 8-10 minutes. If you aren't using a nonstick pan, you can optionally allow the ingredients to brown on the bottom of the pan, deglazing periodically with a splash of water and scraping the brown bits up with a spatula. This will enhance the flavors.
  • Add the meat, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, using a spatula or wooden spoon to break up meat, until browned, about 12 minutes. You can optionally continue deglazing with water during this time.
  • Stir in the flour and tomato paste and cook for an additional 2-3 minutes, stirring frequently. Add the cream and cook for about 1 minute. Add the stock, Worcestershire sauce, and thyme. Simmer over medium heat, stirring frequently, until the gravy is thick, 15 to 20 minutes. Remove from the heat, stir in peas, and taste the gravy to see if it needs more salt and pepper. Transfer the filling to a 3-quart casserole dish. (2 1/2 quarts will be fine as well).
  • Adjust an oven rack to the upper-middle position, then preheat the oven to 375 degrees F.
  • In a large saucepan, cover the potatoes with cold water and 1 teaspoon salt. Bring to a boil over high heat, then cook until the potatoes are tender, about 15 minutes. Drain and return the potatoes to the saucepan, then mash with the cream, butter and yolk until smooth. Season with salt and pepper to taste.
  • Spoon dollops of mashed potatoes over the filling, then use a spatula to create a smooth, even layer. Drag a fork across top to add texture.
  • Bake until filling is bubbling around the sides, about 15 minutes. Turn on the broiler and let the top develop a brown crust (this can take anywhere from 1 to 5 minutes, depending on your oven. Watch closely to prevent burning).
  • Remove from oven and cool for at least 10 minutes before serving. For best results, cover and refrigerate for a couple hours or prepare the night beforehand, so the flavors have a chance to mingle. Reheat in a 350 degree F oven for about 25-35 minutes, or until warmed through (cover the top of the casserole dish with foil to prevent drying out). You can also reheat individual servings in the microwave. Enjoy leftovers within 1 week.

Nutrition Facts : Calories 241 kcal, Carbohydrate 12 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 91 mg, Sodium 860 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

HERBED CHICKEN SHEPHERD'S PIE



Herbed Chicken Shepherd's Pie image

Green beans, chicken, herbs, a creamy sauce, and mashed potatoes are the foundation of this variation of a classic comfort food. I have made this my wife and for her family and all have enjoyed it.

Provided by Catman-do

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
⅔ cup diced onion
1 clove garlic, minced
1 pound cooked, shredded chicken
1 (6 ounce) can chopped green chilies
1 ½ teaspoons chopped rosemary leaves
½ teaspoon ground thyme
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup evaporated milk
2 cups canned green beans
4 cups mashed potatoes
¼ cup grated Parmesan cheese
1 teaspoon dried basil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until onion is soft and translucent, 5 to 7 minutes. Stir chicken, chiles, rosemary, and thyme into onion mixture. Cook and stir until chicken is heated through, about 5 minutes.
  • Stir cream of chicken soup and evaporated milk together in a saucepan over medium-high heat until mixture is warm, 3 to 5 minutes.
  • Spread green beans into the bottom of an 8-inch square baking dish and pour chicken mixture over the beans. Top chicken layer with cream of chicken soup mixture and spoon mashed potatoes over the top. Sprinkle Parmesan cheese and basil over the mashed potatoes.
  • Bake in the preheated oven until potatoes are lightly golden and casserole is heated through, about 20 minutes.

Nutrition Facts : Calories 429.4 calories, Carbohydrate 37 g, Cholesterol 78 mg, Fat 18.9 g, Fiber 4 g, Protein 27.1 g, SaturatedFat 6.2 g, Sodium 1342.1 mg, Sugar 7.6 g

HERBED SHEPHERD'S PIE



Herbed Shepherd's Pie image

"This one-dish meal pleases the meat-and-potato lovers in my family...and they also get their veggies," writes field editor Margaret Wagner Allen of Abingdon, Virginia.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4-6 servings.

Number Of Ingredients 17

1 pound ground beef
1 can (14-1/2 ounces) beef broth, divided
3 to 4 bay leaves
2 whole cloves
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 pound potatoes, peeled and cubed
1/4 to 1/2 cup whole milk
2 tablespoons butter
1 tablespoon minced chives
1 teaspoon salt, divided
1 cup shredded part-skim mozzarella cheese
2 medium onions, sliced
2 celery ribs, diced
1 large carrot, sliced
1 cup frozen corn, thawed
2 tablespoons all-purpose flour

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm., Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves., Transfer beef mixture to a greased 11x7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through.

Nutrition Facts :

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

CLASSIC, SAVORY SHEPHERD'S PIE (WITH BEEF AND/OR LAMB) RECIPE



Classic, Savory Shepherd's Pie (With Beef and/or Lamb) Recipe image

Shepherd's pie, the British casserole of minced meat and vegetables topped with buttery mashed potatoes, delivers perfection in every bite. This version features extra-rich and creamy mashed potatoes and a hearty, carrot- and pea-studded meat sauce, made ever so slightly in the style of a classic Italian ragù.

Provided by Daniel Gritzer

Categories     Mains

Time 1h40m

Yield 8

Number Of Ingredients 25

For the Mashed Potatoes:
3 1/2 pounds (1.6kg) russet potatoes (about 4 large), peeled and cut into 1-inch pieces
Kosher salt
6 tablespoons (85g) unsalted butter, cubed
For the Meat Sauce:
1 1/2 cups (360ml) homemade or store-bought low-sodium chicken stock
2 packets unflavored gelatin (about 5 teaspoons; 1/2 ounce; 14g)
2 tablespoons (30ml) vegetable oil
2 1/2 pounds (1kg) ground beef or lamb, or some combination (see note)
1 large yellow onion (about 14 ounces; 400g), diced
3 medium carrots (about 8 ounces; 225g), diced
2 ribs celery (about 4 ounces; 110g), diced
2 medium cloves garlic, minced
2 tablespoons (30ml) tomato paste
1 cup (240ml) dry red wine
2 sprigs thyme
1 bay leaf
1 tablespoon (15ml) Worcestershire sauce
1 teaspoon (5ml) Marmite (optional)
2 tablespoons (15g) all-purpose flour
8 ounces (225g) frozen peas
Kosher salt and freshly ground black pepper
To Assemble:
1 1/2 cups (360ml) heavy cream
Grated Parmigiano-Reggiano cheese, for topping (optional)

Steps:

  • For the Mashed Potatoes: Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until almost as salty as the sea. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds. Transfer potatoes to a large bowl.
  • Meanwhile, for the Meat Sauce: Place stock in a 2-cup liquid measuring cup, sprinkle with gelatin, and set aside.
  • To Assemble and Bake: Adjust oven rack to center position and preheat oven to 425°F (220°C). Before assembling, heat cream in a large saucepan until simmering. Add potatoes and stir gently until completely incorporated. Season with salt and pepper. Potatoes are now ready for assembly.
  • Transfer to oven and bake until top is browned and casserole is fully heated through, about 20 minutes. For deeper browning, place casserole on a rack set about 6 inches under a hot broiler for the last few moments of cooking. (Monitor closely to prevent potatoes from burning.)
  • Let stand 15 to 20 minutes before serving. Casserole can be assembled, wrapped with plastic, and refrigerated up to 2 days. Reheat in a 350°F (180°C) oven for about 35 minutes, then use broiler to brown top.

Nutrition Facts : Calories 865 kcal, Carbohydrate 51 g, Cholesterol 195 mg, Fiber 7 g, Protein 41 g, SaturatedFat 26 g, Sodium 467 mg, Sugar 8 g, Fat 53 g, ServingSize Serves 8, UnsaturatedFat 0 g

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