Steffs Shepherd Pie Recipes

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SHEPHERD'S PIE



Shepherd's Pie image

You'll like the convenience of this comforting dish. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can be made the day before. Shepherd's pie has never been so easy-or so tasty!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 35m

Number Of Ingredients 9

1 pound ground beef chuck
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
1 box (10 ounces) frozen mixed vegetables (no need to thaw)
Coarse salt and ground pepper
3 cups mashed potatoes

Steps:

  • Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
  • Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
  • Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.

Nutrition Facts : Calories 431 g, Fat 26 g, Fiber 4 g, Protein 25 g

SHEPHERD'S PIE



Shepherd's Pie image

When you're in the mood for a meaty, savory comfort-food classic, serve Alton Brown's Shepherd's Pie from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 21

1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Steps:

  • Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  • Preheat the oven to 400 degrees F.
  • While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  • Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

SHEPHERD'S PIE



Shepherd's Pie image

For a real meat-and-potatoes meal, try this satisfying layered casserole. It's easy to assemble with lean ground beef and fresh or leftover mashed potatoes.

Provided by tmvigneau

Categories     Main Dish

Time 30m

Yield 6

Number Of Ingredients 12

6 each potatoes
1 package Mixed Vegetables
1 1/2 pound Ground beef (90% lean)
1 can (12 oz) Beef gravy
1 teaspoon salt divided
1/2 teaspoon Rubbed sage
1/2 teaspoon Dried thyme
1/4 teaspoon Dried rosemary crushed
1/4 teaspoon Black pepper
1/3 cup Milk
1 tablespoon Butter
2 tablespoons Parmesan cheese shredded

Steps:

  • * Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1 in. of water to another saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain. * In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 teaspoon salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3-qt. baking dish coated with cooking spray. * Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 375? for 40-45 minutes or until heated through. Yield: 6 servings.

Nutrition Facts : Calories 888 calories, Fat 59.65042881 g, Carbohydrate 44.59542164 g, Cholesterol 176.918743583333 mg, Fiber 6.92003760035833 g, Protein 42.5244198643333 g, SaturatedFat 23.1689087900167 g, ServingSize 1 1 Serving (496g), Sodium 227.99412445 mg, Sugar 37.6753840396417 g, TransFat 14.7321718661667 g

STEFF'S SHEPHERD'S PIE



Steff's Shepherd's Pie image

Make and share this Steff's Shepherd's Pie recipe from Food.com.

Provided by SteffofMS

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 (10 3/4 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can green beans, drained (can use english peas)
1/2 diced onion
1 cup shredded cheddar cheese
2 cups prepared mashed potatoes (I normally use instant with good results.)

Steps:

  • Brown ground beef with onions and drain.
  • Add green beans and soup.
  • You may need to add a little milk if too thick.
  • Pour into a greased 9-inch square casserole dish.
  • Sprinkle with cheese.
  • Spread potatoes on top.
  • Bake at 350 for 20 minutes.

STEFF'S SHEPHERD PIE



Steff's Shepherd Pie image

This is something I made up that my whole family enjoys.

Provided by STEFF71

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

Time 50m

Yield 6

Number Of Ingredients 6

1 pound ground beef
1 (14.5 ounce) can green beans, drained
1 (10.5 ounce) can cream of mushroom soup
½ onion, diced
1 cup shredded Cheddar cheese
2 cups mashed potatoes

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion.
  • Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top.
  • Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 19.7 g, Cholesterol 71.4 mg, Fat 19.9 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 9.2 g, Sodium 895.9 mg, Sugar 2.8 g

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