Shepherds Pie Skillet Scramble Recipes
SKILLET SHEPHERD'S PIE
This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.
Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.
SKILLET SHEPHERD'S PIE
How to make shepherd's pie in a cast iron skillet! Baked recipe has beef filling with peas and corn, topped with mashed potatoes and grated cheddar cheese.
Provided by Steve Cylka
Categories Main
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven for 400F.
- Brown the ground beef, onion and garlic, on high heat, in a cast iron skillet. Stir often, ensuring that the beef does not stick to the bottom of the skillet. Once fully cooked, remove from the hot element and drain the grease drippings. Stir in the Worcestershire sauce, flour, salt, pepper, peas and corn.
- Spread the mashed potatoes on top of the beef mixture.
- Sprinkle the grated cheese on top.
- Bake in the oven until the cheese is melted and the beef filling is starting to bubble around the sides of the skillet. It should take 15-25 minutes.
- Let the pie rest about 5 minutes before serving.
JUMBUTT SKILLET SCRAMBLE
My grandmother used to make Jumbutt when we were young (I am sure I spelled it wrong). It is so easy, the amounts are very flexible and you can make a lot of substitutions based on taste -- pretty much goof-proof. We used hot dogs instead of sausage when we were kids. You can also use kielbasa.
Provided by Julie
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat, and cook and stir the sausage until browned and crumbly, about 5 minutes. Remove from skillet, drain off the excess fat, and set aside.
- Place the potatoes, green peppers, and red peppers into the skillet, and cook, stirring occasionally, until the potatoes are browned and the peppers are softened, about 15 minutes. Return the sausage to the skillet, and pour the eggs over the top. Cook and stir 3 to 5 minutes until the eggs are set, and serve.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 58.4 g, Cholesterol 208.1 mg, Fat 19.4 g, Fiber 5.8 g, Protein 20.7 g, SaturatedFat 5.8 g, Sodium 555.8 mg, Sugar 6.3 g
BEST CLASSIC SHEPHERD'S PIE RECIPE
The Best Classic Shepherd's Pie - AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes and baked.
Provided by Amanda Finks
Categories Dinner Entree Main Course
Time 1h10m
Number Of Ingredients 22
Steps:
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
- Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
- Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside. Preheat oven to 400 degrees F.
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
- Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
- Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
- Add the parmesan cheese to the potatoes. Stir until well combined.
- Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
Nutrition Facts : ServingSize 1 /6th of the recipe, Calories 400 kcal, Carbohydrate 13 g, Protein 19 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 97 mg, Sodium 751 mg, Fiber 2 g, Sugar 2 g
SHEPHERD'S PIE SKILLET SCRAMBLE
Make and share this Shepherd's Pie Skillet Scramble recipe from Food.com.
Provided by Mr.MojoRisin
Categories One Dish Meal
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Dice potatoes into bite size pieces. Rinse in water and pat dry. Dice Onion into bite size pieces and dice pepper (I prefer red for visual effect) into small 1/4 inch pieces.
- In a large skillet, cast iron pan, or electric skillet, begin browning your ground beef add Worcestershire sauce, brown sugar, salt, pepper, & minced garlic. When meat is fully browned, remove beef and set aside while leaving fat in pan. (As best you can).
- Over Med-low heat, add potatoes to pan and stir to coat in pan drippings. Add oil (or bacon fat) if pan is too dry. Add Granulated Garlic, Onion Powder, White Pepper, Garlic Salt, Chili Powder, Oregano, & Celery Salt to potatoes and toss again.
- Cook over med-low heat uncovered and untouched for 5min, then cover for 5min.
- Add onions and peppers and stir. Cook for 5min uncovered, then 5 more minutes covered. Repeat 5min uncovered/5min covered.
- Return beef to skillet and add cooked corn. Stir and warm through covered for 5-10.
- Serve and enjoy an easy weeknight meal.
More about "shepherds pie skillet scramble recipes"
SKILLET SHEPHERD'S PIE - JO COOKS
From jocooks.com
4.5/5
- Boil the potatoes: Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture.
- Prepare the meat mixture: Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet, season it with the salt and pepper and cook it for abut 5 minutes or until it's no longer pink, breaking it up as you go along.
- Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the frozen veggies and cook for a couple more minutes. Set aside.
SKILLET SHEPHERD'S PIE - IOWA GIRL EATS
From iowagirleats.com
5/5 (16)Category Entree, Kid Friendly, Skillet DinnerServings 4-5Estimated Reading Time 8 mins
- Place a baking sheet on the bottom rack of the oven to catch any spillovers from skillet then preheat oven to 400 degrees.
- Place an 12" or larger oven-safe skillet over medium high heat then add ground beef and shallots. Season with homemade seasoned salt and pepper, then brown. Add garlic and dried herbs then saute for 1 minute or until garlic is very fragrant. Add tomato paste and worcestershire sauce then stir to combine. Sprinkle in flour then stir to combine and cook for 1 minute.
- Gradually add splashes of beef broth while stirring to avoid clumps then simmer, stirring often, until mixture has thickened, 3-4 minutes. Taste then add more seasoned salt and/or pepper if necessary. Remove skillet from heat then stir in frozen vegetables.
- Spoon mashed potatoes on top of meat and vegetables then spread into an even layer. Combine butter and garlic powder in a small dish then use a pastry brush or spoon to brush or drizzle the garlic butter on top. Run a fork around the mashed potatoes like recipe photos.
HEALTHY SKILLET SHEPHERD'S PIE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Estimated Reading Time 7 mins
- Place potatoes in a medium saucepan and cover with cold water. Add ½ teaspoon salt and bring to a boil over high heat. Reduce heat to simmer, and cook until the potatoes are tender and a knife or fork can easily slip in and out when they are probed, 13 to 15 minutes. Drain thoroughly and return to the saucepan. Add buttermilk, butter, pepper and ¼ teaspoon salt and mash until smooth. Cover and keep warm.
- Meanwhile, heat oil in a large oven-proof skillet over high heat. Add beef and cook, breaking up with a wooden spoon until browned, and no longer pink, 5 to 7 minutes. Add garlic, onion, carrot, celery and ½ teaspoon salt. Cook, stirring often until the vegetables are just starting to soften and brown slightly, about 7 minutes.
- Add paprika and thyme and stir to coat. Add red wine and tomato paste and bring to a simmer stirring until the tomato paste is incorporated into the mixture and the wine is almost evaporated, 3 to 4 minutes. Add 1 cup broth and bring to a boil, stirring often.
SKILLET SHEPHERD'S PIE RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
Estimated Reading Time 4 mins
- Heat large, 12-inch, cast iron skillet over medium-high heat. Add ground beef and season with 1/2 tsp of salt and 1/2 tsp pepper. Cook until browned, about 5 minutes. Remove from heat and drain excess fat.
ULTIMATE BEEF SHEPHERD'S PIE - THE CHUNKY CHEF
From thechunkychef.com
- Preheat oven to 375 F degrees. Heat a BIG oven safe skillet over MED heat. Add oil and ground beef and cook about 4 minutes, or until cooked through, breaking it up into small crumbles as it cooks. Once browned, transfer to a plate. If needed, drain excess grease before adding the beef to a plate.
- Add butter to same skillet. Once melted, add onion, carrots, mushrooms, garlic, dried oregano, and 1/2 the salt. Cook, stirring occasionally, about 8-10 minutes.
- Add in tomato paste, stirring to combine, and cook 5-7 minutes, until tomato paste is a dark, brick red color (this really brings out the tomato flavor).
- Return cooked ground beef to the skillet, then stir in beef stock, Worcestershire sauce remaining salt, and black pepper. Simmer for a few minutes, until mixture is slightly thickened.
THE EASIEST CAST IRON SKILLET SHEPHERDS PIE | …
From themrsinglink.com
Cuisine EuropeanCategory Date Night RecipesServings 6Total Time 35 mins
EASY SKILLET SHEPHERD'S PIE - EVERYDAYMAVEN™
From everydaymaven.com
Estimated Reading Time 5 mins
- Peel potaotes and cut into evenly sized cubes (about 2" x 2" each). Place in a pot, add 1 T kosher salt and cover with cold water by at least 2".Bring to a boil, cover, immediately reduce heat to a simmer and cook for 18 to 20 minutes or until potatoes are fork tender.(begin cooking meat and vegetable mixture below while potatoes are boiling)Immediately drain potatoes and use a large fork or potato masher to mash with 4T butter, 2T non-dairy milk, salt and white pepper. Set aside.
- Preheat oven to 425.Heat a large (12") cast iron skillet over medium heat.Once hot, add 2T butter and chopped onion and carrot along with a pinch of kosher salt and black pepper.Sauté for 8 to 10 minutes until vegetables have softened and onions are beginning to be translucent.
CAST IRON SKILLET SHEPHERD'S PIE - COOKING FOR MY SOUL
From cookingformysoul.com
Estimated Reading Time 6 mins
- Mashed potatoes: Make the mashed potatoes per the recipe instructions (links to my fluffy mashed potatoes recipe). This recipe makes about 5 to 6 cups.
- Heat about 2 tablespoon of olive oil in an 10-inch cast iron skillet over medium-high heat. In batches, cook the beef until browned and cooked through, about 6-8 minutes. Drain excess fat. Transfer the cooked beef to a plate and set aside.
- Spoon the mashed potatoes over the filling. Brush with melted butter. Decorate the mashed potatoes by creating patterns with a rubber spatula or run a fork around (like in the pictures). You can also pipe in the mashed potatoes through a large decorative piping tip. Note: if you're using cold mashed potatoes, reheat them before assembling to make it easy to spread and to give them a head start.
ONE SKILLET SHEPHERD'S PIE (SHEPHERD'S POT PIE) - THE …
From thefoodcharlatan.com
Estimated Reading Time 8 mins
- Begin by making the pie crust. (Of course you can skip this step and use a pre-made pie crust from the store!)In a medium bowl, stir together flour and 3/4 teaspoon salt.Use your hands, a fork, or a pastry cutter to cut in the butter and shortening.
- There should be butter chunks the size of peas.Add 1/4 cup ice water and combine with a fork until it has mostly come together.
- Dust your hands with flour and knead it together in the in bowl a couple times, until it has come together.
THE BEST AUTHENTIC SHEPHERD'S PIE RECIPE - SCRAMBLED …
From scrambledchefs.com
4.6/5 (24)Category Main DishCuisine EnglishTotal Time 1 hr
- In a large skillet, heat oil, onions, carrots, rosemary, thyme, and garlic over medium heat cooking for 1-2 minutes;
- Reduce the heat to medium-low, and add the Worcestershire sauce, salt pepper, green peas, and corn. Add the tomato paste at this time if desired, and stir to combine well;
SKILLET SHEPHERD'S PIE - THE COOKING JAR
From thecookingjar.com
Estimated Reading Time 3 mins
- Over medium high heat bring a pot of salted water to boil. Add potatoes and simmer until fork tender, about 20 minutes
- In a 10″ cast iron pan over medium heat, brown the beef until fully cooked. Drain off any fat. Remove beef and set aside
SKILLET SHEPHERD'S PIE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
- Peel the potatoes and cut into quarters. Place in a good sized pot and cover with cold water. Set over HIGH heat, cover and bring to a boil. Once boiling, reduce heat to LOW and allow potatoes to simmer until tender when pierced with a fork, approximately 15 to 20 minutes.
- Meanwhile, get started on the filling. Add olive oil to a 12-inch oven-proof skillet and place over MEDIUM heat. Add ground beef and cook, stirring to break up. Season with ½ teaspoon salt and ½ teaspoon freshly ground black pepper and continue to cook until meat is no longer pink. Drain grease and transfer cooked beef to a plate.
- Add remaining olive oil to empty skillet and return to MEDIUM heat. Add onion and carrot and sauté until slightly softened, about 3 minutes. Add garlic and sauté for a minute or two until fragrant. Add tomato paste and stir well to combine with veggies. Add cooked ground beef back to the skillet and season with remaining salt, pepper, rosemary, thyme, and Worcestershire sauce. Reduce heat to MEDIUM-LOW and allow to simmer for 2 to 3 minutes.
SHEPHERDS PIE RECIPE - COOKITVLOG
From cookitvlog.com
Estimated Reading Time 1 min
HOW TO COOK DELICIOUS EASY SHEPHERDS PIE | …
From goodrecipe.info
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