Tres Shepherds Pie Recipes

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CLASSIC SHEPHERD'S PIE



Classic Shepherd's Pie image

A savory base of ground beef and vegetables in tangy tomato gravy and topped with a layer of buttery mashed potatoes. It's the perfect comfort food for your hungry family.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 1h

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
1 pound lean ground beef
4 teaspoons all-purpose flour
¼ cup Heinz Tomato Ketchup
¾ cup Heinz® Tomato Juice
2 tablespoons Heinz Worcestershire Sauce
2 tablespoons Dijon mustard
1 cup frozen mixed vegetables (such as peas and carrots)
3 cups cooked, warm, mashed potatoes
2 tablespoons butter
1 clove garlic, minced
⅔ cup warm milk

Steps:

  • Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
  • Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
  • Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 44 g, Cholesterol 56.5 mg, Fat 17.4 g, Fiber 4 g, Protein 18.2 g, SaturatedFat 7.3 g, Sodium 1602.7 mg, Sugar 3.5 g

BEST CLASSIC SHEPHERD'S PIE RECIPE



Best Classic Shepherd's Pie Recipe image

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

2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef (-or ground lamb)
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves (-minced)
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels
1 1/2 - 2 lb. russet potatoes (-about 2 large potatoes peeled and cut into 1 inch cubes)
8 tablespoons unsalted butter (-1 stick)
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese

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



Shepherd's Pie image

This is just the kind of dish we crave during cooler months. When the weather calls for comfort food, it's hard to beat a substantial stew of beef sirloin and vegetables, topped with creamy mashed potatoes and baked until everything is warm and bubbly. This shepherd's recipe has a couple of secret shortcuts that'll help you have it on the table in under an hour-perfect for a weeknight meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

1 teaspoon olive oil
1 small onion, finely chopped (1/3 cup)
1 1/2 lb ground beef sirloin
2 cups frozen mixed vegetables (from 12-oz bag)
3 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
2 tablespoons Gold Medal™ all-purpose flour
1 package (20 oz) refrigerated mashed potatoes

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
  • Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
  • Bake 20 minutes or until golden brown.

Nutrition Facts : Calories 370, Carbohydrate 27 g, Cholesterol 80 mg, Fat 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 5 g, TransFat 1 g

SHEPHERD'S PIE



Shepherd's Pie image

Here is a shepherd's pie, made easy, that your family will love.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 35m

Yield 4

Number Of Ingredients 9

1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 tablespoon ketchup
⅛ teaspoon ground black pepper
1 cup frozen peas and carrots
1 cup milk
2 tablespoons butter
1 ⅓ cups instant mashed potato flakes or buds

Steps:

  • Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
  • Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
  • Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
  • Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 29.1 g, Cholesterol 92.9 mg, Fat 28.6 g, Fiber 4.1 g, Protein 24.4 g, SaturatedFat 12.3 g, Sodium 755.4 mg, Sugar 6 g

SHEPHERD'S PIE



Shepherd's Pie image

Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb's gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat. And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.

Provided by Samantha Seneviratne

Categories     casseroles, meat, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons kosher salt, plus more for seasoning
2 1/2 pounds (about 3 to 4 large) russet potatoes, peeled and quartered
8 tablespoons unsalted butter
1/2 cup whole milk
1 cup shredded aged white Cheddar
Freshly ground black pepper
1 small yellow onion, diced small (about 1 1/4 cups)
2 medium carrots, peeled and diced small (about 1 1/4 cups)
4 cloves garlic, minced
4 sprigs fresh thyme
2 4-inch sprigs fresh rosemary
3/4 pounds lean ground beef
3/4 pounds ground lamb
1/3 cup tomato paste
1 tablespoon all-purpose flour
3/4 cup beef stock
1 cup fresh parsley, chopped

Steps:

  • In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
  • In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture, just until blended. Stir in the Cheddar. Season to taste with salt and pepper. Cover and set aside.
  • Heat the oven to 375 degrees. Melt the remaining 2 tablespoons of the butter in a large oven-safe skillet with high sides or an enameled cast-iron braiser (at least 2 1/2-quart capacity) over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often with a wooden spoon, until the onions are translucent and the carrots are just tender, about 10 minutes. Add the beef and the lamb and cook, breaking the meat up with a spoon, until it is no longer pink. (At this point, you can drain off some of the excess fat if you like.) Season the mixture to taste with salt and pepper.
  • Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme and rosemary stems. Season to taste with salt and pepper.
  • Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Nutrition Facts : @context http, Calories 726, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 48 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 24 grams, Sodium 1073 milligrams, Sugar 6 grams, TransFat 2 grams

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.

PUERTO RICAN SHEPHERD PIE (PASTELON)



Puerto Rican Shepherd Pie (Pastelon) image

A sweet and salty mix of Spanish flavors! Delicious!

Provided by Leticia

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h10m

Yield 8

Number Of Ingredients 16

1 onion, cut into chunks
1 green bell pepper, cut into chunks
1 bunch fresh parsley
1 bunch fresh cilantro
1 bunch culantro
3 cloves garlic
1 tablespoon water, or as needed
1 pound ground beef
1 (1.41 ounce) package sazon seasoning
ground black pepper to taste
1 pinch adobo seasoning, or to taste
olive oil
8 ripe plantains, peeled and cut on the bias
4 eggs, beaten
2 (15 ounce) cans green beans, drained
4 eggs, beaten

Steps:

  • To make sofrito: Place the onion, bell pepper, parsley, cilantro, culantro, garlic, and water into a blender. Cover, and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use.
  • Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. Drain and discard any excess grease; set aside.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat a skillet over medium heat. Arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes. Remove from heat. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. Pour 4 beaten eggs over the plantains, then spread the beef on top. Layer the green beans over the beef, then arrange the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning.
  • Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.

Nutrition Facts : Calories 439.2 calories, Carbohydrate 63.8 g, Cholesterol 221.5 mg, Fat 14.4 g, Fiber 6.8 g, Protein 19.8 g, SaturatedFat 4.8 g, Sodium 1043.5 mg, Sugar 28.9 g

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

THE BEST SHEPHERD'S PIE



The Best Shepherd's Pie image

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

2 pounds russet potatoes, peeled and quartered (about 4 medium potatoes)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1/4 small head green cabbage, thinly sliced (about 6 ounces or 2 cups)
1 leek, white and light-green parts only, chopped
2 cloves garlic, chopped
3/4 cup heavy cream
1 cup shredded sharp white Cheddar (about 3 ounces)
3 large egg yolks
2 teaspoons extra-virgin olive oil
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
1 stalk celery, sliced
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 pounds ground lamb
1 cup frozen peas, thawed
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
  • Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
  • Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
  • Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
  • To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
  • Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

EASY SHEPHERD'S PIE



Easy Shepherd's Pie image

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Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 30m

Yield 6

Number Of Ingredients 7

1 pound ground beef
2 cups hot mashed potatoes
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Steps:

  • Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
  • Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 435.3 calories, Carbohydrate 31.6 g, Cholesterol 88.8 mg, Fat 24.6 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 771.5 mg, Sugar 1.1 g

30 MINUTE SHEPHERD'S PIE



30 Minute Shepherd's Pie image

Try Rachael Ray's 30-Minute Shepherd's Pie recipe, a layered casserole of mashed potatoes, veggies and beef, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Steps:

  • Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
  • While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
  • Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

TOP RATED SHEPHERD'S PIE



Top Rated Shepherd's Pie image

There are a number of shepherd's pie recipes out there and this recipe takes the best elements and creates, what I believe to be the World's Best...

Provided by MarkG

Categories     Meat

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 20

6 medium potatoes
6 tablespoons butter, divided
1 tablespoon salt
1/2 cup heavy cream
1 1/2 lbs lean ground beef
1 (2 ounce) package onion soup mix
1 (4 ounce) can sliced mushrooms
1 cup cut green beans
1 cup corn niblets
1 cup peas
1 cup carrot, diced
1 small onion, chopped
1 1/2 cups beef broth
4 tablespoons flour
4 tablespoons ketchup
4 tablespoons Worcestershire sauce
1 tablespoon garlic, minced
1 teaspoon thyme
1 teaspoon cayenne pepper
1/2 cup cheddar cheese, shredded (optional)

Steps:

  • Preheat oven to 350°F.
  • Peel potatoes and slice into 1" cubes and add to medium sauce pan and cover with water. Bring to boil and simmer until soft.
  • In large skillet, add onions, garlic and 3 tbsp butter and saute until translucent.
  • Drain water from potatoes and add 3 tbsp butter, heavy cream, cheddar cheese and salt. Whip until smooth and creamy.
  • Add ground beef to onions and garlic and brown thoroughly.
  • Add flour and onion soup mix. Mix well and cook for 2 -3 minutes. Add broth, ketchup, Worcestershire sauce, thyme and cayenne pepper and combine thoroughly.
  • Add vegetables and bring to a simmer for 5 minutes.
  • Pour meat and vegetable mixture into casserole dish and top with mashed potato mixture. Place in oven. Cook for 30 minutes or until golden brown.

QUICK & EASY SHEPHERD'S PIE RECIPE (MADE WITH GROUND BEEF)



Quick & Easy Shepherd's Pie Recipe (Made with Ground Beef) image

Looking for quick and easy dinner recipes for the family? This is the BEST easy Shepherd's Pie recipe made with simple and cheap ingredients! The sauce is made with just a seasoning packet and tomato soup, taking out all of the hassle. Even your picky eaters will love this declicious dinner recipe. It's hearty, comforting and serves a large family.

Provided by Lilly

Categories     Main Course

Number Of Ingredients 7

1/2 (13oz) box of mashed potatoes ((plus the ingredients required to make them on the box-- butter, milk & salt))
1 lb ground beef
1 (12oz) bag frozen mixed veggies
1 (10.75oz) can tomato soup
1 (1.5oz) packet of beef stew seasoning mix
1/2 cup water
1-2 cups shredded cheddar cheese

Steps:

  • Preheat your oven to 400 degrees.
  • Prepare the mashed potatoes according to the package directions (about half of a 13 ounce box; more if you like a lot of potatoes or are feeding a large family).
  • Meanwhile, brown the ground beef on medium heat in a large skillet; drain any excess grease.
  • Add the can of tomato soup, frozen mixed veggies, beef stew seasoning mix and 1/2 cup of water to the browned beef; stir and simmer for 5-10 minutes on low heat.
  • Spread the ground beef mixture onto the bottom of a greased 9x13 baking dish, evenly spread the prepared mashed potatoes over top, and then sprinkle with cheese.
  • Bake uncovered in the center rack for about 30 minutes, or until the cheese starts to brown.

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.

More about "tres shepherds pie recipes"

THE BEST SHEPHERD'S PIE (COTTAGE PIE) RECIPE EVER ...
the-best-shepherds-pie-cottage-pie-recipe-ever image
2019-10-04 Preheat the oven 350 F degrees. Prepare the mashed potatoes: Drain the potatoes then add them to a large bowl. Add in the butter and using …
From salads4lunch.com
Reviews 172
Calories 581 per serving
Category Main Course
  • 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 onion soup mix, beef broth and stir.
  • Stir in the corn and carrots and cook for a couple more minutes. Set aside. Be sure to drain the corn before adding to the meat mixture.


THE BEST AUTHENTIC SHEPHERD'S PIE RECIPE - SCRAMBLED …
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2020-05-11 How to Make a Shepherd's Pie. Pour the meat mixture into a 9"x9" baking pan or deep-dish pie plate. Spread the potato mixture over the top in …
From scrambledchefs.com
Reviews 27
Calories 716 per serving
Category Main Dish
  • In a large skillet, heat oil, onions, carrots, rosemary, thyme, and garlic over medium heat cooking for 1-2 minutes;
  • Add in the beef and continue cooking for 5-7 minutes, stirring occasionally, until cooked through;
  • 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;


BEST SHEPARDS PIE RECIPE 2022 ️ - JOJO RECIPES
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Shepards pie (also known as Shepherd's pie or Cottage Pie) is a meat pie with a crust or topping of mashed potato. In early cookery books, the dish was a …
From jojorecipes.com
4.9/5
Category Easy Dinners Recipes
Cuisine British Food
Total Time 1 hr 10 mins


LARGE BATCH SHEPHERDS PIE - THRIFTY FOODS
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Method. Preheat oven to 350 degrees F. Cook beef in a pot over medium heat until no longer pink. Drain fat, then add onions, carrot, garlic and thyme and …
From thriftyfoods.com
Servings 16
Total Time 1 hr 40 mins


OUR TOP 12 SHEPHERD'S PIE RECIPES | ALLRECIPES
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2020-08-13 "Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern …
From allrecipes.com
Author Carl Hanson
Estimated Reading Time 4 mins


10 BEST SHEPARDS PIE RECIPES | YUMMLY
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The Best Shepards Pie Recipes on Yummly | 21 Day Fix Shepards Pie, 21 Day Fix Shepards Pie, 21 Day Fix Shepards Pie
From yummly.com


SHEPHERD'S PIE RECIPES | ALLRECIPES
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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 …
From allrecipes.com


MARY BERRY'S SHEPHERD'S PIE RECIPE - LOVEFOOD.COM
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Add the beef stock and the Worcestershire sauce. Season with salt and pepper. Bring to a boil, cover, and simmer gently for 30 minutes. Meanwhile, cook the potatoes in boiling salted water for 15–20 minutes until tender. Drain. Add the …
From lovefood.com


HEALTHY SHEPHERD'S PIE RECIPE L PANNING THE GLOBE
2019-12-04 With a slotted spoon, transfer to a bowl and pour off fat from the skillet. Add 2 tablespoons olive oil to the skillet. Cook onions, carrots and bell pepper over medium heat, …
From panningtheglobe.com
4.7/5 (9)
Total Time 1 hr 15 mins
Category Dinner
Calories 558 per serving
  • Cover potatoes with cold water in a large pot and add 1 teaspoon of salt. Bring to a boil and cook for 15 minutes or until just tender. Drain and mash with ¾ cup broth, 3 tablespoons olive oil, 1½ teaspoons salt and several grinds of black pepper, to taste.
  • While potatoes are cooking, preheat oven to 400ºF. Heat 2 teaspoons olive oil in a large (preferably cast iron) skillet, over medium heat. Cook lamb (or other ground meat), stirring, until it loses its pinkness. With a slotted spoon, transfer to a bowl and pour off fat from the skillet.
  • Add 2 tablespoons olive oil to the skillet. Cook onions, carrots and bell pepper over medium heat, stirring occasionally, until fairly dry and starting to brown, 5-7 minutes. Add garlic and zucchini and cook, stirring, for a minute or so. Return lamb to the skillet. Add 1 cup broth, 3 tablespoons tomato paste, ½ teaspoon thyme, 1 teaspoon salt, black pepper and cayenne to taste, and bay leaf. Simmer over medium-low heat for 5 minutes, stirring occasionally. Stir in the corn and peas and remove from heat. Correct the seasoning with more salt and pepper, if desired.
  • To assemble the pie, use a spatula to smooth out the meat filling in the bottom of the skillet or casserole. Spread the mashed potatoes out evenly on top and use the tines of a fork to make swirly patterns in the potatoes, if you like.


MINI SHEPHERD'S PIES RECIPE - EATINGWELL
2016-06-03 Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato …
From eatingwell.com
4.4/5 (8)
Total Time 40 mins
Category Healthy Pie Recipes
Calories 310 per serving
  • Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.
  • Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet.
  • Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.


DELICIOUS EASY SHEPHERDS PIE RECIPE | GROUND BEEF RECIPES
2013-05-19 For the topping, mash the potatoes, using butter and a bit of milk to flavor them. Season with salt and pepper. Preheat the oven to 350ºF. Move the meat and vegetable …
From cookingnook.com
Cuisine British
Total Time 1 hr
Category Main Course
Calories 294 per serving
  • For the filling, brown the meat and onion in a frying pan, seasoning with the salt and pepper. Add the beef broth and Worcestershire sauce. Cook for 5 minutes. Add the butter to the pan and let it melt. Stir it all together. Add the flour, gradually and stir to thicken the broth into a gravy. Add the frozen vegetables to the meat mixture and cook for 5 minutes.
  • For the topping, mash the potatoes, using butter and a bit of milk to flavor them. Season with salt and pepper.
  • Move the meat and vegetable mixture to a baking dish. Cover it all with the potatoes. Bake for 1/2 hour at 350ºF until the top is brown and the pie is heated through evenly.


CLASSIC BEEF SHEPHERD'S PIE - IT'S WHAT'S FOR DINNER
Prepare Classic Beef Gravy. Melt 1/4 cup butter in large nonstick skillet over medium heat until melted. Stir in 1/4 cup all-purpose flour; cook 5 to 7 minutes until mixture is deep brown, …
From beefitswhatsfordinner.com
Cuisine American
Category Entrée
Servings 4
Total Time 45 mins
  • Prepare Classic Beef Gravy.Classic Beef Gravy: Melt 1/4 cup butter in large nonstick skillet over medium heat until melted. Stir in 1/4 cup all-purpose flour; cook 5 to 7 minutes until mixture is deep brown, stirring often. Whisk in 2 cups reduced-sodium beef broth until smooth; simmer 3 minutes, stirring often. Reduce heat to medium-low heat; cook 2 to 3 minutes until thickened. Stir in 1 teaspoon beef bouillon granules and 1/4 teaspoon pepper. Season with salt, as desired.
  • Preheat oven to 450°F. Heat 10 to 12 inch cast iron or nonstick skillet over medium heat until hot. Add Ground Beef and onions; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Stir in gravy, frozen vegetables and pepper.
  • Top beef mixture with potatoes, spreading evenly; sprinkle with cheese, if desired. Bake in 450°F oven 20 to 25 minutes or until bubbly and cheese begins to brown. Let stand 10 minutes before serving.


SHEPHERD'S PIE RECIPES - TASTE OF HOME

From tasteofhome.com


SHEPHERD'S PIE RECIPES - BBC GOOD FOOD
Vegan shepherd's pie. A star rating of 4.2 out of 5. 118 ratings. A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low calorie, low fat, and perfect for when the nights draw in. 1 hr 50 mins.
From bbcgoodfood.com


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