Shawarma Spiced Shepherds Cottage Pie Recipes

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SHAWARMA SPICED SHEPHERDS COTTAGE PIE



Shawarma Spiced Shepherds Cottage Pie image

I got this recipe from a local hole in the wall Lebanese restaurant and tweaked it a bit. Best of both the sweet and savory worlds. As a time saver I keep a jar of this spice blend (Shawarma spice blend) on hand and just measure out 2 1/2 tsp of the combined mixture in order to make this recipe. For the frozen vegetables I use a combo of corn, peas, green beans and carrots.

Provided by Banriona

Categories     Savory Pies

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs sweet potatoes
1 lb ground turkey
1 large onion, diced
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1 cup beef broth
2 teaspoons Worcestershire sauce
32 ounces frozen mixed vegetables
2 cups sharp cheddar cheese, shredded

Steps:

  • Peel and quarter potatoes, boil until tender.
  • while potatoes are boiling, brown ground meat until no longer pink.
  • Add onion, seasonings, beef broth and worcestershire;simmer over low heat for 10 minutes or until onions are crisp tender.
  • Remove meat from heat and stir in frozen vegetables. Set aside.
  • Mash potatoes in bowl with butter, add milk to taste.
  • Place beef & veg in 9x11 casserole dish. Top with shredded cheddar.
  • Spread mashed potatoes on top. Use a fork to make peaks in the potatoes if you wish.
  • Bake uncovered in 400 degree F oven until bubbling and brown. (about 40 minutes).

Nutrition Facts : Calories 387.9, Fat 14.6, SaturatedFat 7.3, Cholesterol 68.8, Sodium 601.3, Carbohydrate 42.4, Fiber 8.9, Sugar 5.9, Protein 24.7

SPICY SHEPHERD'S PIE



Spicy Shepherd's Pie image

Taco seasoning adds zip to this hearty main dish. It's easy to top with instant mashed potatoes, which I stir up while browning the beef. -Mary Malchow, Neenah, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

3 cups mashed potato flakes
1 pound ground beef
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 envelope taco seasoning
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 cup shredded cheddar cheese, divided

Steps:

  • Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes. , Transfer to a greased 2-1/2-qt. baking dish. Top with 3/4 cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted.

Nutrition Facts : Calories 516 calories, Fat 25g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1337mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 5g fiber), Protein 24g protein.

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

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