Something Different Shepherds Pie Recipes

SOMETHING DIFFERENT SHEPHERD'S PIE

Something Different Shepherd's Pie image

I was craving Shepherd Pie but i wanted a little spice. My boy friend added hot sauce, I add sour cream. Add spice to your own taste.

Provided by Lonifer739

Categories Savory Pies

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 baking potatoes
1 lb ground turkey or 1 lb lean ground beef
1 (15 1/2 ounce) can Mexican-style corn
2 jalapenos, chopped
1/3 cup chopped red onion
2 tablespoons garlic powder, divided
2 tablespoons onion powder, divided
1 tablespoon taco seasoning
1 tablespoon season salt
1 (12 ounce) jar sausage gravy
1/4 cup shredded mexican cheese

Steps:

Cut 4 potatoes in half skin or no skin. Boil until potatoes are soft enough to mash. while mashing stir in half jar of sausage gravy, 1 tbs garlic powder, and 1 tbs onion powder. Set aside.
Preheat oven to 350°F.
Brown turkey or beef in large skillet. Stir in 1 tbs garlic, 1 tbs onion powder, taco seasoning, and season salt while meat is still raw. Add red onion and jalapeño.
In a 9x9-inch casserole dish or pan spread meat mixture on bottom of pan, spread corn with chilies on top of meat. Spread potato mixture on top of corn evenly. Spread the rest of the sausage gravy on top of potatoes evenly and sprinkle with cheese.
Cook for 15 minutes or until cheese is golden brown.

Nutrition Facts : Calories 289.4, Fat 8.5, SaturatedFat 2.9, Cholesterol 65.5, Sodium 393.3, Carbohydrate 36.9, Fiber 2.3, Sugar 3.1, Protein 18.6

ASIAN VERSION OF SHEPHERD'S PIE

Asian Version of Shepherd's Pie image

Adapted a shepherd's pie recipe so that it has a bit of a Asian taste to it. Something to try if you want something a little different.

Provided by KitchenManiac

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

300 g chicken thighs, deboned and cubed
1 big onion, sliced thinly
6 garlic cloves, chopped
2 tablespoons curry powder
250 g cauliflower, cut into pieces or chopped
250 g carrots, sliced
200 g button mushrooms, sliced thinly
3 tomatoes, chopped and pureed
2 tablespoons chili sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1 dash pepper
salt
1 teaspoon instant chicken bouillon granules
1 kg potato, parboiled and peeled
2 tablespoons sour cream
50 g butter
1 soft hard-boiled egg

Steps:

To make the topping: Mash the potatoes and mix in sour cream, soft boiled egg and butter.
Combine well.
Put mixture into a piping bag fitted with a star-shaped nozzle.
To make the filling: Heat about 2 tbsp oil in a wok and stir-fry (A) till onions turn limp and soft.
Add chicken meat and stir-fry well.
Add curry powder and mix well to blend.
Stir in (B), mix in pureed tomatoes and allow to simmer till vegetables are tender and the gravy is thick.
Add seasoning.
Dish out and leave aside to cool.
To make the pie: Spoon the cooled filling into an oven-proof 2.5 litre pie dish.
Pipe out the potato topping over the filling and bake the pie in an oven preheated at 200 to 210 ºC for about 25 to 30 minutes or until pie turns golden brown.

Nutrition Facts : Calories 1011.3, Fat 30.2, SaturatedFat 12.1, Cholesterol 139.6, Sodium 1291.1, Carbohydrate 152.6, Fiber 46.5, Sugar 45.4, Protein 57.9

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