SHEPHERD'S PIE CASSEROLE
Meet the Cook: As the second oldest of eight children in a busy farm family, I had plenty of opportunity to practice cooking while I was growing up. Now that our three children are grown, I am cooking just for my husband and me - though few weeks pass without visitors. For "country eaters", this hearty pie is perfect! -Diane Gillingham, Carman, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, brown beef, onion and garlic in 2 tablespoons of oil. Add the mushrooms. Cook and stir for 3 minutes; drain. Place the tomato paste in a bowl. Gradually whisk in broth until smooth. Stir in horseradish, mustard, 1 teaspoon salt and pepper. Add to meat mixture. Pour into a greased 11x7-in. baking pan; set aside. , In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes. Drain and spoon over meat mixture. Cook potatoes in boiling salted water until tender; drain. Mash with milk, cheese and remaining salt. Beat egg whites until stiff peaks form; gently fold into potatoes. Spoon over pepper layer. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until meat layer is bubbly.
Nutrition Facts :
GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE
Steps:
- Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
- In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
- Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
BEEF POTATO HOUSE PIE CASSEROLE
This is a quick, easy, and inexpensive dish that my family loves. I serve it with corn and blueberry muffins.
Provided by Pat
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth.
- In a large, deep skillet over medium high heat, combine ground beef, onion and green pepper. Cook until beef is evenly brown. Drain excess fat. Season with salt and pepper.
- In a deep casserole dish, spoon a layer of beef mixture. Spread a layer of mashed potato over the beef. Continue alternating layers until the dish is full. Top with cheese.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 711.5 calories, Carbohydrate 51.5 g, Cholesterol 131.6 mg, Fat 42.4 g, Fiber 6.6 g, Protein 31.5 g, SaturatedFat 19.9 g, Sodium 538.4 mg, Sugar 4 g
POTATO AND BEEF PIE
Make and share this Potato and Beef Pie recipe from Food.com.
Provided by Karen..
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until they are soft when pierced with a fork; Drain and place in a large bowl.
- Beat with a mixer on medium speed while adding milk; Do not overbeat as you want them mashed but still a little lumpy.
- Add garlic powder, salt and pepper to the potatoes (I also add some butter).
- Put half of the potatoes in the bottom of a greased casserole dish.
- Combine meat with onions and evenly distribute on top of potatoes and sprinkle cheese on top of meat.
- Spread the rest of the potatoes on top of the cheese.
- Sprinkle all with bread crumbs to cover and dot with butter pats.
- Bake at 350° for 30 minutes.
BEEF AND RED WINE PIE WITH CHEESY POTATO TOP
Steps:
- For the beef and gravy: Preheat the oven to 300 degrees F. Trim excess fat from the beef and cut it into about 3-inch cubes.
- Measure out all the dry spices (garlic powder, mustard powder, onion powder, salt, celery seed, ginger powder and pepper) and mix together in a large mixing bowl. Coat the beef cubes liberally in the spice mix.
- Bring a saute pan to medium heat and add the oil (a sufficient amount to shallow fry the beef). Fry the beef cubes, 2 or 3 pieces at a time, turning onto each side, until a deep golden brown. Place the browned beef in a deep casserole dish.
- Sprinkle 1/4 cup of the leftover spice mix over the cooked beef (omit this step if all the spice mix was used to coat the beef before cooking).
- Roughly chop the garlic and onion and add to the casserole dish with the beef. Tie the thyme, bay leaves and rosemary together with kitchen string (or you can use one of the thyme sprigs to do this).
- Pour the red wine over the beef (enough to submerge all the beef, and reserving 1/3 cup for later). Wrap plastic film over the casserole dish and then wrap in aluminum foil and ensure a tight seal all around. Place the beef in the oven and cook until tender, about 3 hours.
- Remove the beef and roughly chop into about 1/2-inch cubes. Remove the fresh herbs and discard.
- Place the liquid from the casserole dish, including the onions and garlic, into a food processor and blend until smooth; this will become the gravy for the pies. Return the liquid to a saucepan and bring to a slow boil. Add the cornstarch to the water and whisk. Add to the boiling gravy, whisking while adding to avoid lumps forming. Add the reserved 1/3 cup red wine and cook the gravy, stirring regularly to avoid burning, for about 10 minutes. The gravy should be relatively thick in consistency. Add more cornstarch and water mixture if the gravy is not thick enough.
- Pour the gravy over the chopped beef to liberally coat the beef cubes; you may not need all the gravy you have made. Allow to cool.
- Meanwhile, for the pie dough: Add the flour and salt to an electric food mixer with a paddle attachment. Mix on slow speed so the flour doesn't spray out of the bowl, about 1 minute.
- Cut the butter into 1/2-inch cubes and add several cubes at a time to the flour with the mixer on slow speed. Mix until pea-size crumbs have formed.
- Mix the water and vinegar together in a small bowl. Change the attachment to the dough hook on the mixer and mix on slow speed while pouring in the water and vinegar mixture. Continue mixing until a dough ball has formed on the hook, 1 to 2 minutes. Remove the dough ball, wrap in plastic film and chill in the refrigerator at least 30 minutes.
- Remove the dough ball and sprinkle liberally with flour, as well as the work surface (countertop). Roll out the dough with a rolling pin until it is approximately 1/16-inch thick.
- Use a 10-inch ring cutter to cut out circles of dough. Take the dough circles and place into six to eight 4 1/2-to- 5-inch foil pie tins (at least 1-inch deep). Work the dough around to ensure it is neatly covering the pie tin and slightly overlaps the edges.
- For the cheesy potato top: Peel and cube the potatoes. Boil until soft, then drain the water and mash while adding the cubed butter. When at a smooth consistency, add the cheeses and mix thoroughly to incorporate. Add some cream if needed to ensure the mash is of a smooth consistency. Add salt to desired taste.
- Spoon the beef and gravy into the dough-lined pie tins.
- Using a large cooking spoon, spoon the mashed potato over the filled pies, scraping down against the rim of the foil pie tin to ensure a smooth surface of the potato topping.
- Place the pies onto a baking tray and place the oven on fan or convection setting (if available) and cook for 15 minutes. Turn the tray and continue cooking until the pastry is cooked all the way through, 10 to 15 minutes (gently lift the pie out of the foil pie tin to check that the bottom of the pastry is fully cooked).
BEEF POTATO CASSEROLE
"I sometimes add chopped onion when browning the ground beef for this fast-to-fix main dish," relates Shirley Goering of New Ulm, Minnesota. "I often serve this comforting casserole for dinner or double the recipe to take to potlucks," she comments.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until potatoes are tender.
Nutrition Facts : Calories 277 calories, Fat 11g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 947mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.
YUMMY BEEF AND POTATO CASSEROLE
My daughter gets so excited when she knows I'm making this. A comfort food to be enjoyed by young and old alike. It is known as Shepherd's Pie or to be more accurate, Cottage Pie. (Shepherd's Pie is made with ground lamb.) Recipe is from Country Cooking recipe book and submitted by Valerie Merrill. This dish really stays hot after removing from oven. I usually dish my DD's out before serving to give it a chance to cool off a bit.
Provided by ckambic
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Put the potatoes in a large pot, cover with water, and cook over medium-high heat until soft.
- While potatoes are cooking; in a skillet, cook beef, red pepper, and onion until meat is browned and vegetables are tender; drain.
- Add corn, soup, milk, and garlic salt.
- Mix well.
- Once the potatoes are soft, drain and mash with sour cream.
- Add salt and pepper.
- Spread meat mixture into a baking dish.
- Top with mashed potatoes.
- Drizzle with butter.
- Bake, uncovered, at 350 degrees for 30 minutes.
- For additional browning, place under broiler for a couple of minutes.
- Sprinkle with parsley.
RICH BEEF POT PIE/CASSEROLE
A rich flavoured, hearty meal--easy to prepare. Can also be used as a great filling for a meat pie - real comfort food!!!
Provided by JoyfulCook
Categories Savory Pies
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Trim and cube meat, brown in large saucepan in the oil, in batches. Remove beef from the pan. Add the onions, ham or bacon, celery and mushrooms to the pan and sauté until soft.
- Add the wine, tomatoes, stock cubes, water, herbs and a few shakes of cayenne.
- Bring to the boil. Return meat to the saucepan and simmer, covered, for 1 hour. 10 minutes before its cooked add the seasoning.
- Thicken with corn flour.
- Serve with hot vegetables or can be used as a filling for a Pot Pie. It is real nice either way.
Nutrition Facts : Calories 269.8, Fat 19.8, SaturatedFat 5.5, Cholesterol 21.6, Sodium 935.7, Carbohydrate 12.5, Fiber 2.5, Sugar 6.4, Protein 6.7
BEEF MUSHROOM & POTATO CASSEROLE
Amount Per Serving - approximate only Calories 347 Total Fat 11.9g18% Saturated Fat 4.4g22% Cholesterol 86mg29% Sodium 554mg23% Total Carbohydrates 25.2g8% Dietary Fiber 3.2g13% Protein 33.7 w.w= 7.93.
Provided by Dennis Gagnon
Categories Beef
Time 2h30m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350.
- 2. Spray a med. casserole dish with spray.
- 3. In a med. pan, saute onions and garlic in cooking spray until tender.
- 4. Add mushrooms and ground beef. Cook until beef is browned and cooked through.
- 5. Season mixture with salt, pepper, garlic salt and paprika to taste. You may add a bit of worcestershire and/or tabasco if desired.
- 6. When cooked through, remove from heat.
- 7. Place layer of potatoes on bottom of casserole. Spoon 1/3 beef mixture over top. (Season with a bit more salt and pepper if you wish)
- 8. Mix mushroom soup and water. Spoon 1/3 over top of meat mixture. Repeat layers. Cover casserole and bake for 1 to 1-1/2 hours or until potatoes are tender and cooked through. Sprinkle cheese on top and bake uncovered until cheese is melted
BEEF POTATO HOUSE PIE CASSEROLE
This is a quick, easy, and inexpensive dish that my family loves. I serve it with corn and blueberry muffins.
Provided by Pat
Categories Vegetable Casserole
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth.
- In a large, deep skillet over medium high heat, combine ground beef, onion and green pepper. Cook until beef is evenly brown. Drain excess fat. Season with salt and pepper.
- In a deep casserole dish, spoon a layer of beef mixture. Spread a layer of mashed potato over the beef. Continue alternating layers until the dish is full. Top with cheese.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 711.5 calories, Carbohydrate 51.5 g, Cholesterol 131.6 mg, Fat 42.4 g, Fiber 6.6 g, Protein 31.5 g, SaturatedFat 19.9 g, Sodium 538.4 mg, Sugar 4 g
BEEF POTATO HOUSE PIE CASSEROLE
This is a quick, easy, and inexpensive dish that my family loves. I serve it with corn and blueberry muffins.
Provided by Pat
Categories Vegetable Casserole
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth.
- In a large, deep skillet over medium high heat, combine ground beef, onion and green pepper. Cook until beef is evenly brown. Drain excess fat. Season with salt and pepper.
- In a deep casserole dish, spoon a layer of beef mixture. Spread a layer of mashed potato over the beef. Continue alternating layers until the dish is full. Top with cheese.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 711.5 calories, Carbohydrate 51.5 g, Cholesterol 131.6 mg, Fat 42.4 g, Fiber 6.6 g, Protein 31.5 g, SaturatedFat 19.9 g, Sodium 538.4 mg, Sugar 4 g
BEEF POTATO HOUSE PIE CASSEROLE
This is a quick, easy, and inexpensive dish that my family loves. I serve it with corn and blueberry muffins.
Provided by Pat
Categories Vegetable Casserole
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth.
- In a large, deep skillet over medium high heat, combine ground beef, onion and green pepper. Cook until beef is evenly brown. Drain excess fat. Season with salt and pepper.
- In a deep casserole dish, spoon a layer of beef mixture. Spread a layer of mashed potato over the beef. Continue alternating layers until the dish is full. Top with cheese.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 711.5 calories, Carbohydrate 51.5 g, Cholesterol 131.6 mg, Fat 42.4 g, Fiber 6.6 g, Protein 31.5 g, SaturatedFat 19.9 g, Sodium 538.4 mg, Sugar 4 g
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