Loaded Beef And Vegetables Shepherds Pie Recipes

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BEEF-AND-ROOT-VEGETABLE SHEPHERD'S PIE



Beef-and-Root-Vegetable Shepherd's Pie image

Cook the components of this hearty shepherd's pie up to five days in advance, and then assemble and bake.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Time 4h20m

Number Of Ingredients 20

4 pounds beef chuck, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3 tablespoons all-purpose flour
3 tablespoons extra-virgin olive oil, plus more as needed
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
4 cups chicken or beef broth
1 cup pitted prunes (about 14)
1-inch piece cinnamon stick
10 whole cloves
4 large strips orange zest
1/2 teaspoon whole peppercorns
10 ounces pearl onions (preferably red)
3 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
Coarse salt and freshly ground pepper
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
1 cup whole milk
1 stick unsalted butter
1 1/4 cups grated aged Gouda or sharp cheddar cheese

Steps:

  • Stew:Preheat oven to 300 degrees with rack in lowest position. Season beef with salt and pepper; toss with flour to coat. Heat 2 tablespoons oil in a 6-quart Dutch oven over medium-high heat until shimmering. Brown beef in 3 batches, scraping and wiping out pot and adding just enough oil to coat pot between batches. Transfer beef to a plate.
  • Reduce heat to medium. Add 1 tablespoon oil, the ginger, and garlic to pot; cook until beginning to soften, about 3 minutes. Return beef to pot; add broth and prunes. Wrap cinnamon, cloves, zest, and peppercorns in cheesecloth, tie with kitchen twine, and add to pot. Bring to a simmer. Cover, and cook in oven until beef is almost tender, about 2 hours.
  • Meanwhile, cook onions in boiling water 2 minutes. Drain, peel, and add to stew. Cover, and cook until beef is fork-tender, about 30 minutes. Break up prunes; remove spice bundle. Let cool completely; refrigerate up to 5 days.
  • Topping:Place potatoes in a saucepan, cover with 2 inches of water, and add 2 1/2 teaspoons salt. Combine carrots and parsnips in another pan; cover with 2 inches of water, and add 1 1/2 teaspoons salt. Bring vegetables to a boil, reduce heat, and simmer until fork-tender, about 20 minutes. Drain potatoes; dry out in pan on stovetop 5 minutes. Drain carrots and parsnips.
  • Heat milk and butter until butter is melted. Mash vegetables together; stir in milk mixture. Season with salt and pepper. Let cool completely; refrigerate up to 5 days.
  • Preheat oven to 375 degrees. Spoon stew into ovenproof heavy skillets or baking dishes. Cover with vegetable mash; sprinkle cheese on top. Bake until stew is bubbling and cheese is melted, about 50 minutes, depending on pan size.

VEGETABLE SHEPHERD'S PIE



Vegetable Shepherd's Pie image

A delicious and savory meatless meal that sticks to your ribs!

Provided by Sparkles

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Yield 6

Number Of Ingredients 19

8 large potatoes, peeled and quartered
2 carrots, sliced
1 (16 ounce) package frozen mixed vegetables, thawed
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried parsley
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons milk
1 onion, chopped
1 teaspoon vegetable oil
1 (19 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon soy sauce
½ teaspoon white sugar
1 cup shredded Cheddar cheese
½ teaspoon paprika

Steps:

  • Preheat oven to 375 degrees F (175 degrees C).
  • Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
  • While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
  • In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside
  • In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
  • Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 686.2 calories, Carbohydrate 119.6 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 21.5 g, Protein 24.1 g, SaturatedFat 8.1 g, Sodium 932.8 mg, Sugar 10.5 g

GROUND BEEF SHEPHERD'S PIE



Ground Beef Shepherd's Pie image

This hearty supper-in-one sent by Elaine Williams is ideal for small families. The Surrey, British Columbia cook uses ground beef, frozen veggies and canned gravy to hurry along the down-home dinner.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 pounds ground beef
1 small onion, chopped
2 garlic cloves, minced
1 can (10-1/2 ounces) beef gravy
1 cup frozen mixed vegetables
1/4 teaspoon Worcestershire sauce
Salt and pepper to taste
2-1/2 cups mashed potatoes

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the gravy, vegetables, Worcestershire sauce, salt and pepper. , Transfer to a greased 1-1/2-qt. baking dish. Spread potatoes over the top. Bake, uncovered, until heated through, 30 minutes.

Nutrition Facts : Calories 457 calories, Fat 18g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 890mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 36g protein.

SHEPHERD'S PIE V



Shepherd's Pie V image

Ground beef and frozen vegetables are seasoned and topped with mashed potatoes. This is a handy, quick dinner casserole!

Provided by Christine

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

Time 1h30m

Yield 12

Number Of Ingredients 11

7 potatoes, peeled and cubed
1 pound ground round
1 cup water
2 cubes beef bouillon
1 cube chicken bouillon
1 teaspoon dried rosemary
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon steak seasoning
1 tablespoon dried minced onion flakes
1 ½ cups frozen mixed vegetables

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  • In a large heavy skillet, saute meat until browned on all sides, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef and chicken bouillon, rosemary, salt, pepper, steak seasoning and onion flakes. Stir in frozen vegetables. Cook, stirring occasionally, until most of the water has evaporated.
  • Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes. Bake in preheated oven for 20 to 30 minutes, or until top begins to brown.

Nutrition Facts : Calories 189 calories, Carbohydrate 25.1 g, Cholesterol 23.9 mg, Fat 5.1 g, Fiber 3.7 g, Protein 11.1 g, SaturatedFat 2 g, Sodium 416.6 mg, Sugar 1.2 g

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