BARBECUE SHEPHERD'S PIE
Barbecue beef topped with cheesy mashed potatoes
Provided by Kate @ I Heart Eating
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F.
- In a large saucepan cook potatoes in enough lightly salted boiling water to cover for 15-20 minutes, or until tender; drain.
- Mash with a potato masher.
- Add sour cream, milk, salt, and pepper, and mash to combine.
- Stir in 1/2 cup cheese.
- Meanwhile, in a large skillet cook ground beef until browned.
- Drain grease, and return meat to skillet.
- Stir in corn, onion, tomatoes with juice, barbecue sauce, spice mixture, and liquid smoke.
- Bring to boil.
- Reduce heat, and simmer, uncovered, for 5 minutes.
- Spoon beef mixture into a 2.5-quart baking dish.
- Sprinkle remaining 1/2 cup cheese over beef mixture.
- Spoon mashed potatoes in 6 mounds over beef mixture.
- Bake about 20 minutes, or until heated through and cheese melts.
Nutrition Facts : ServingSize 1 g, Calories 497 kcal, Carbohydrate 54 g, Protein 34 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 100 mg, Sodium 1001 mg, Fiber 3 g, Sugar 19 g
CORNED BEEF AND CABBAGE SHEPHERD'S PIE
This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.
Provided by Chef John
Time 5h40m
Yield 8
Number Of Ingredients 14
Steps:
- Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
- Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
- Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
- Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
- While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
- Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
- Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
- Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
- Remove from the oven and let rest for 10 minutes.
- Meanwhile, warm any remaining broth over medium-low heat.
- Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.
Nutrition Facts : Calories 664 calories, Carbohydrate 59 g, Cholesterol 143.5 mg, Fat 35.3 g, Fiber 9.8 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 1330 mg, Sugar 9 g
BBQ BEEF-CORNBREAD PIE
Meet your family's new favorite meat pie-made with ground beef, cheddar and BBQ sauce and baked until the cornbread topping turns golden brown.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Heat oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 5 min. Add meat; mix well. Cook 10 min. or until browned, stirring occasionally; drain. Stir in barbecue sauce; simmer on medium-low heat 10 min., stirring occasionally.
- Spoon into 9-inch pie plate; sprinkle with cheese. Prepare muffin batter as directed on package; spoon over cheese, completely covering cheese layer.
- Bake 20 min. or until golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 510, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1120 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 28 g, Protein 22 g
EASY SHEPHERD'S PIE
Put this Easy Shepherd's Pie on the table tonight in just 40 minutes. This Easy Shepherd's Pie includes mashed potatoes, veggies, meat and more.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Brown meat in large skillet; drain. Return meat to skillet. Add mixed vegetables and gravy; mix well.
- Spoon into 9-inch square baking dish sprayed with cooking spray.
- Mix potatoes, cream cheese, garlic and 1/2 cup cheddar until blended; spoon over meat mixture. Sprinkle with remaining cheddar.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 580 mg, Carbohydrate 19 g, Fiber 7 g, Sugar 1 g, Protein 24 g
SHEPHERD'S PIES
When you need a real meat-and-potatoes fix, try this hearty layered casserole that blends from-scratch mashed potatoes with cream cheese and a meat filling. Your favorite barbecue sauce gives the dish an extra tang. -Cindy Kliskey, Pepperell, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15 minutes., Meanwhile, cook beef, onions and garlic in a Dutch oven until meat is no longer pink; drain. Stir in corn and barbecue sauce., Drain potatoes; mash with cream cheese, butter, salt and pepper. Spoon meat mixture into 2 greased 13x9-in. baking dishes. Spread mashed potatoes over tops; sprinkle with cheese. , Bake, uncovered, until bubbly, 25-30 minutes. Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake until bubbly, about 1-1/4 hours. Uncover; bake until cheese is melted and a thermometer inserted in center reads 165°, 5-10 minutes longer.
Nutrition Facts : Calories 443 calories, Fat 25g fat (13g saturated fat), Cholesterol 88mg cholesterol, Sodium 820mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 3g fiber), Protein 18g protein.
SEASHELLS' BBQ BEEF AND CORN SHEPHERD'S PIE
This is very flavorful, my hubby loves it. He went back for thirds! Quick and easy to fix, ready in 30 minutes!
Provided by seashells63
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook ground beef and 1/4 cup of the onions in 10 inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown, drain well.
- Stir in bbq sauce, 3/4 cup of the corn and the chilies.
- Heat to boiling, reduce heat to low to keep warm.
- Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter.
- Stir in remaining onions and corn; let stand 5 minutes.
- Spoon potatoes onto center of beef mixture, leaving 2 1/2 to 3 inches rim around edge of skillet.
- Sprinkle cheese over potatoes and beef mixture.
- Cover and let stand about 5 minutes or until cheese is melted.
- Sprinkle corn chips around edge of skillet.
Nutrition Facts : Calories 301.2, Fat 16.2, SaturatedFat 8, Cholesterol 71.1, Sodium 487.3, Carbohydrate 19.4, Fiber 2.3, Sugar 2.9, Protein 20.8
BARBECUE SHEPHERD'S PIE
A new take on shepherd's pie--zesty barbecue-sauced meat, topped with creamy potatoes and crunchy barbecue multigrain sweet potato chips.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In 10-inch nonstick skillet, cook beef and 1/4 cup of the green onions over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce and frozen vegetables. Heat to boiling; reduce heat to low to keep warm.
- Meanwhile, cook 1 potatoes as directed on pouch using water, milk and butter. Stir in remaining green onions; let stand 5 minutes.
- Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Coarsely crush chips; sprinkle around edge of skillet.
Nutrition Facts : Calories 510, Carbohydrate 59 g, Cholesterol 70 mg, Fat 2, Fiber 3 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 17 g, TransFat 1 g
BARBECUE SHEPHERD'S PIE
Have a wholesome meal even on hectic nights. I like to add leftover veggies, like green beans, sweet potatoes or corn, and zip it up with chipotle powder. -Angela Buchanan, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add turkey and onion; cook 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in carrots, peas, barbecue sauce and ketchup., Transfer to a greased 1-1/2-qt. baking dish. Spread mashed potatoes over top; sprinkle with paprika. Bake, uncovered, 30-35 minutes or until filling is bubbly. Freeze Option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 405 calories, Fat 21g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 870mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 4g fiber), Protein 16g protein.
CORNED BEEF SHEPHERD'S PIE
My "Day After St. Patrick's Day" recipe for a corned beef and vegetable pie, topped with a mashed potato and French-fried onion crust.
Provided by The Spice Guru
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- PREPARE your favorite recipe for seasoned mashed potatoes, to yield 2 1/2 to 3 cups (TIPS: Keep it basic: Butter, milk, salt and pepper); BEAT one large egg yolk then fold well into potato mixture; SET aside; PREHEAT oven to 375 F; SPRAY a 2.5 quart casserole dish (or a deep-dish 10-inch pie plate, or an 8" x 8" square baking dish) with non-stick cooking spray.
- STRAIN 1 cup leftover corned beef broth into a small mixing bowl; RESERVE approximately 2 cups corned beef, 1 cup cabbage, and 1 cup carrot (set aside); INTO strained broth, add 1/2 teaspoon spicy brown mustard, 1/4 teaspoon prepared horseradish, 1/4 teaspoon ground coriander, and salt and freshly ground white (or black) pepper to taste; VIGOROUSLY whisk 2 1/2 tablespoons cornstarch into broth to make a slurry, until dissolved and smooth.
- TRIM fat from reserved corned beef; CUT corned beef and reserved vegetables into bite-sized pieces, to yield 2 cups each; PEEL and chop one small onion; MINCE 1 1/2 tablespoons parsley.
- MELT 2 tablespoons salted real butter in a saucepan over medium-low heat; STIR in the chopped onion and one tablespoon of the parsley (reserving 1/2 tablespoon for the garnish); SAUTE until onions have softened.
- VIGOROUSLY whisk in the prepared broth slurry all at once into the saucepan mixture until consistently blended; RAISE heat to medium-high and bring to a boil while whisking until slurry is thickened; ADD meat and vegetable mixture to saucepan; FOLD ingredients together without disturbing, just until evenly blended;.
- SPREAD mixture levelly into prepared baking dish.
- TOP evenly with mashed potatoes, decorating into swirls using a flexible spatula (or use a fork if desired, to create grooved swirls); DOT with grated cold butter if desired, for a golden, buttery top crust.
- SPRINKLE remaining 1/2 tablespoon minced parsley over casserole.
- BAKE casserole for 30 minutes; SPRINKLE French-fried onions over top and bake for just 2 minutes longer (be careful not to burn French-fried onions!); ALLOW to cool and set for 5-7 minutes before cutting.
- SLICE, serve and enjoy!
Nutrition Facts : Calories 164.6, Fat 5.3, SaturatedFat 3.1, Cholesterol 39.9, Sodium 524.5, Carbohydrate 26.2, Fiber 2.9, Sugar 3.8, Protein 3.5
WESTERN BEEF AND CORNMEAL PIE
With this hearty main dish recipe, the bread is baked right in the casserole. The meal covers all four food groups, and it's a guaranteed family pleaser. -Darlene Alexander, Nekoosa, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a skillet, brown ground beef; drain. Stir in remaining filling ingredients; set aside. , In a large bowl, combine all crust ingredients except 1/2 cup cheddar cheese; mix well. Spread on the bottom and up the sides of a greased 2-1/2-qt. baking dish or 10-in. ovenproof skillet. , Pour filling into prepared crust. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes.
Nutrition Facts : Calories 452 calories, Fat 23g fat (13g saturated fat), Cholesterol 113mg cholesterol, Sodium 1195mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 4g fiber), Protein 23g protein.
J. J.'S SHEPHERD'S PIE
I got this simple recipe 20 years ago from my friend J.J. The secrets to this classic comfort-food are American cheese and creamed corn. I have tried every cheese on earth over the years, and American seems to work the best. Prepare the mashed potatoes to your liking--I season mine with milk, butter, and pepper. My kids and I go crazy for this!
Provided by mrsoofie
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir cream-style corn and corn niblets together in a saucepan over medium heat; cook and stir until heated through, 5 to 10 minutes.
- Spread ground beef out in the bottom of a casserole dish. Top with 8 slices American cheese, corn mixture, remaining cheese slices, and mashed potatoes, respectively.
- Bake in the preheated oven until corn mixture bubbles along the edges of the dish, about 30 minutes. Cool briefly before slicing.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 22.2 g, Cholesterol 59.9 mg, Fat 18.4 g, Fiber 1.9 g, Protein 17.1 g, SaturatedFat 10 g, Sodium 863.2 mg, Sugar 3.1 g
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