Shepherds Pie The Real Thing Recipes

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CLASSIC SHEPHERD'S PIE (COTTAGE PIE)



Classic Shepherd's Pie (Cottage Pie) image

Shepherd's Pie is warm, hearty, and oh so delicious! This is a recipe the entire family will beg for time and time again!

Provided by Rachel Farnsworth

Categories     Main Course     Main Dish

Time 1h

Number Of Ingredients 15

4 large Russet potatoes (peeled and cubed)
1/4 cup butter
1/4 cup cream cheese
1/4 teaspoon salt
1 to 1 1/2 pounds ground lamb or ground beef
2 tablespoons butter
1 medium white onion (diced)
1/4 cup all-purpose flour
2 cups beef broth
1/4 cup Worcestershire sauce
Salt and Pepper to taste
1 cup frozen peas and carrots
1/2 cup frozen corn kernels
1/4 teaspoon thyme
2 cups cheddar cheese (to top)

Steps:

  • Add potatoes to a large pot of boiling water. Boil the potatoes until soft, 15-20 minutes.
  • Meanwhile, cook ground lamb (or ground beef) in a large saucepan over medium-high heat until browned, about 5 minutes. Add in onion and saute until onion is soft and translucent, about 5 to 7 minutes.
  • Add in 2 tablespoons butter and let fully melt before adding in the flour, stir until well mixed and let cook for 1-2 minutes. Pour in the beef broth and Worcestershire sauce and bring to a simmer. Add in frozen peas, carrots, corn, and thyme. Stir occasionally until the sauce thickens.
  • At this point the potatoes should be done. Drain and mash using either a potato masher or hand mixer. Mix in the butter, cream cheese, and salt until everything is melted.
  • Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 pan. Spread meat and vegetable mixture into the bottom of the pan. Top with a layer of mashed potatoes. Sprinkle cheddar cheese on top.
  • Bake in a 350 degree oven, uncovered, for about 15-20 minutes., until cheese is warm and bubbly.

Nutrition Facts : Calories 864 kcal, Carbohydrate 58 g, Protein 37 g, Fat 54 g, SaturatedFat 29 g, Cholesterol 163 mg, Sodium 996 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

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

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Provided by NicoleMcmom

Time 1h25m

Yield 8

Number Of Ingredients 22

3 pounds Yukon Gold potatoes
1 tablespoon kosher salt
¼ cup milk
3 tablespoons salted butter, divided
1 cup shredded white Cheddar cheese
¼ cup sour cream
1 large egg yolk
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 pound ground lamb
1 pound ground beef sirloin
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 cup beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen green peas
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
  • Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
  • Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
  • Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
  • Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g

SHEPHERD'S PIE (THE REAL THING!)



Shepherd's Pie (The Real Thing!) image

This is a traditional English pub style recipe. I can make this anywhere in the world and it will evoke memories of pub lunches! This is no way a diet item! Its a robust & hearty dish!

Provided by KaffirLime

Categories     Savory Pies

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 14

700 g ground lamb
half a can Guinness stout (to marinade ground lamb)
1 large onion, diced
1 carrot, diced (optional)
2 garlic cloves, chopped
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup chopped english parsley
75 ml Worcestershire sauce
2 teaspoons flour (for thickening)
2 tablespoons olive oil
salt & pepper
1 kg potato (peel, boil, mash & season)

Steps:

  • Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
  • In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
  • Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
  • Add the cooked mince into this pan and mix well.
  • Add dried marjoram, rosemary and thyme and mix well.
  • Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
  • Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
  • Add salt & pepper to taste.
  • Cook potatoes in salted water till soft enough to mash.
  • Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
  • Pour cooked mince mixture in a big enough pyrex dish.
  • Layer the mash potato on top and seal the edges.
  • Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
  • Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!

ZIPPY SHEPHERD'S PIE



Zippy Shepherd's Pie image

Gather the family round with this quick and easy shepherd's pie recipe. The meat mixture can be made ahead and frozen. You can also substitute instant potatoes for the real thing if you're in a hurry. I especially love to use white cheddar in this recipe!

Provided by LAURA BELA

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

Time 45m

Yield 6

Number Of Ingredients 18

1 pound potatoes, peeled and chopped
1 tablespoon canola oil
1 pound ground beef
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, finely chopped
1 (14 ounce) can beef broth
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon mild curry powder
1 tablespoon cornstarch
2 tomatoes, coarsely chopped
1 (16 ounce) package frozen mixed peas and carrots
¼ cup milk
1 tablespoon butter
1 cup shredded extra-sharp Cheddar cheese
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
  • While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.
  • Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese.
  • Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.

Nutrition Facts : Calories 493.4 calories, Carbohydrate 31.8 g, Cholesterol 90.1 mg, Fat 31.3 g, Fiber 5.6 g, Protein 23.7 g, SaturatedFat 13.2 g, Sodium 1093.5 mg, Sugar 5.6 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.

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