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
BBQ BRISKET SHEPHERD'S PIE
Provided by Patrick and Gina Neely : Food Network
Time 5h25m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 325 degrees F.
- Add the Neelys' BBQ Sauce, garlic, onions and diced tomatoes to a food processor and blend until smooth.
- Sprinkle the brisket on both sides with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the oil and once hot, add the brisket and brown, 5 minutes per side. Transfer the brisket to a plate. Pour the beer into the Dutch oven, scraping up any browned bits on the bottom of the pan. Stir in the chicken broth and pureed tomato mixture. Add the brisket back into the pot and bring to a simmer. Cover with a lid and transfer to the oven until the brisket is incredibly tender and the meat is beginning to fall apart, about 3 hours. Shred the meat in the pot with tongs and place the mixture into a 2-quart casserole dish. Add the peas in a layer on top of the brisket.
- Meanwhile, add the potatoes to a large pot of cold salted water. Bring up to a boil, reduce to a simmer and cook until tender. Drain in a colander, then mash in a large bowl. Stir in milk and butter, and season with salt and pepper.
- Spread the potatoes evenly on top of the meat and pea layer. Use a spoon to create some texture on the layer of mashed potatoes. Bake until golden and brown, 30 to 35 minutes.
- In a medium saucepan, combine the ketchup, 1 cup water, vinegar, brown sugar, granulated sugar, mustard, onion powder, pepper, lemon juice and Worcestershire sauce. Bring the mixture to a boil, and then reduce the heat to a simmer. Cook uncovered, stirring frequently, 1 hour 15 minutes.
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.
TRADITIONAL IRISH SHEPHERD'S PIE
Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)
Provided by GrumpyIrishLady
Categories One Dish Meal
Time 40m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat oven to 200C/400°F.
- Saute carrots in the olive oil until starting to get tender.
- Add in the onions and saute for a minute or two then add the meat.
- Season with black pepper and thyme.
- Cook until browned then drain fat.
- Add the butter and peas.
- Sprinkle with flour and stir through.
- Add tomato paste, wine and Worcestershire sauce.
- Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
- Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
- Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
- Bake for about 20 minutes or until the potato is nice and browned on top.
- Serve as is or with some crusty bread to mop up that yummy sauce!
Nutrition Facts : Calories 387.2, Fat 19.8, SaturatedFat 7.6, Cholesterol 115.9, Sodium 397.3, Carbohydrate 22.9, Fiber 4.2, Sugar 8.9, Protein 22.6
BARBECUE BEEF AND CORN SHEPHERD'S PIE
Round up the family for a pie full of flavor that's ready in 30 minutes! This skillet version features Cheddar-bacon mashed potatoes surrounded with corn chips on top a zesty beef mixture.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
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 barbecue 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 using 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-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. Sprinkle corn chips around edge of skillet.
Nutrition Facts : Calories 460, Carbohydrate 52 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 16 g, TransFat 1 g
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PULLED PORK SHEPHERD'S PIE - THE ENDLESS MEAL®
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4.8/5 (19)Calories 661 per servingCategory Dinner
- Place all ingredients for pulled pork in a medium pot. Add water to the pot so that the liquid is about 3/4 of the way to the top of the pork. Bring to a boil then reduce the temperature to very low. Keep at a low simmer, covered, for 2 hours. 2. After 2 hours remove the lid and shred the pork with 2 forks. There will still be a lot of liquid left. Return the pot to medium-low heat and simmer until most of the liquid has evaporated. Season generously with salt and pepper and set aside.
- In a large pot, boil peeled potatoes until they are very soft, about 15 minutes. Drain water and mash the potatoes with a potato masher or with an electric mixer. Add butter or cream if desired and season generously with salt. Set aside.
- Saute onions with a splash of oil in a large pan over medium high heat for about 3 minutes. Add garlic and sauté for 1 more minute. remove from heat and stir in peas and corn.
- Place a thick layer of pulled pork on the bottom of your casserole pan. Next add the corn mixture in another thick layer. Drop large spoonfuls of mashed potatoes over the top of the casserole then gently spread the mashed potatoes so they cover the entire top surface. Top with grated cheddar cheese.
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