Weeknight Shepherds Pie Recipes

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FREEZER FIX SHEPHERD'S PIE



Freezer Fix Shepherd's Pie image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 13

Nonstick cooking spray, for the baking dish
3 tablespoons unsalted butter
1 onion, diced
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 cup all-purpose flour
One 16-ounce bag frozen peas and carrots, thawed
2 1/2 cups low-sodium chicken broth
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
3 cups leftover shredded braised pork or rotisserie chicken
4 cups leftover or frozen mashed potatoes, thawed
3 tablespoons grated Parmesan

Steps:

  • Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
  • Melt the butter in a large skillet over medium heat. Add the onion, sage, and thyme and saute until tender, 4 to 5 minutes. Stir in the flour and cook out the raw flour flavor, an additional 3 minutes. Add the peas and carrots, chicken broth and Dijon mustard and season with salt and pepper. Bring the mixture to a simmer and allow to begin thickening, 5 to 7 minutes. Stir in the pork or chicken and transfer to prepared baking dish. Top with the mashed potatoes (if using store-bought frozen, follow the instructions included on the bag) and spread evenly over the filling. Sprinkle with Parmesan and sprinkle with more pepper.
  • Bake until the potatoes are lightly golden brown and the filling is hot and bubbly, 50 to 60 minutes.

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

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