BEEF SHEPHERD'S PIE CASSEROLE
Savory beef cooked with onions, corn and peas, baked with a potato topping for a savory, comforting meal.
Provided by Cooking Chat
Categories Main
Time 55m
Number Of Ingredients 12
Steps:
- Preheat an oven to 350.
- Start boiling a large pan of water, and add the potatoes when the water has come to a boil. The potatoes cook for about 20 minutes until soft.
- Meanwhile, heat the olive oil in a large skillet on medium heat. Add the onions, and cook for 5 minutes, stirring occasionally. Add the carrots, cook for another 5 minutes.
- Stir the ground beef into the skillet, stirring occasionally. After about 5 minutes, add the corn, peas, ketchup and soy sauce to the skillet. Stir to combine. Cook for another 5 minutes or so until the beef is about cooked through. Lower heat to keep warm as you mash the potatoes.
- When the potatoes are soft, drain them and return the potatoes to the pan. Add the milk and butter, stirring and mashing the potatoes to combine them with the milk and butter. Add salt and pepper to taste. Set the potatoes aside for a moment.
- Spread the beef mixture over the bottom of a large casserole dish. Use a large spoon to scoop the mashed potatoes on top of the beef, and use the back of the spoon to spread the potatoes evenly to cover the beef.
- Bake the shepherd's pie covered for 10 minutes, then remove the cover and bake for another 10 minutes. Put the oven onto a broil setting, and broil for a few minutes to brown the top of the pie.
- Carefully remove the shepherd's pie from the oven. Scoop out a serving, taking care to get beef mixture and potatoes. Plate the beef shepherd's pie casserole and enjoy!
Nutrition Facts : ServingSize 1 scoop of casserole, Calories 392 calories, Sugar 6.2 g, Sodium 200.3 mg, Fat 10.8 g, SaturatedFat 5.1 g, TransFat 0.1 g, Carbohydrate 43.2 g, Fiber 4.6 g, Protein 30.1 g, Cholesterol 81.1 mg
30 MINUTE SHEPHERD'S PIE
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
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.
GROUND BEEF SHEPHERD'S PIE
Here's a quick, throw together recipe for shepherd's pie. Browned meat smothered in rich mashed potatoes with your favorite vegetables. A quick and easy dinner to make for your family.
Provided by GINGER P
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degree F (175 degree C). Coat a 2 quart casserole dish with cooking spray.
- Heat oil in a large skillet over medium heat. Cook onion in oil for 5 minutes, stirring frequently. Stir in the ground beef and basil, and cook and stir for 5 more minutes. Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes. Transfer beef mixture to prepared dish.
- In a mixing bowl, mix together the mashed potatoes, egg, and water. Spread evenly over meat mixture.
- Bake in a preheated oven for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, and continue cooking for 5 minutes.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 25.1 g, Cholesterol 128.3 mg, Fat 21.1 g, Fiber 4.3 g, Protein 28.2 g, SaturatedFat 7.8 g, Sodium 228.7 mg, Sugar 3.6 g
SHEPHERD'S PIE VI
This Shepherd's Pie is a layered casserole of beef, carrots, and potato.
Provided by Jacquie
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 52.5 g, Cholesterol 64.5 mg, Fat 17 g, Fiber 7.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 294.6 mg, Sugar 5.8 g
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 :
SHEPHERD'S PIE - A BEEF AND MASHED POTATO CASSEROLE
In our household we called this Shepherd's Pie, although I'm not sure that this recipe is truly a "Shepherd's pie" as it is made with ground beef.
Provided by Heather N.
Categories One Dish Meal
Time 50m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In skillet, brown the ground beef and saute with onion.
- Drain beef.
- Stir in tomato sauce, salt, pepper, and celery salt.
- Pour mixture into a 1.5 quart (8x10) dish.
- Spread mashed potatoes over the beef mixture.
- Sprinkle top with cheese.
- Bake at 375°F for 30-35 minutes.
Nutrition Facts : Calories 523.8, Fat 27.4, SaturatedFat 13, Cholesterol 109.9, Sodium 1026.6, Carbohydrate 36.3, Fiber 3.8, Sugar 6.7, Protein 32.3
SHEPHERD'S PIE CASSEROLE
Shepherd's Pie Casserole is a hearty dish that is filled with onions, carrots, ground beef, potatoes, milk, garlic, rosemary, and mushrooms.
Provided by Lindsey Morales
Categories Beef
Time 1h40m
Number Of Ingredients 12
Steps:
- Saute onion and carrots with some olive oil over medium heat for 3-4 minutes.
- Add mushrooms and cook for 5 minutes, until excess moisture evaporates.
- Combine vegetables and mushrooms with minced meat, breaking it up with a fork. Cook for 10 minutes.
- Season meat with salt, pepper, and rosemary. Add garlic, tomato paste, and 1 cup of stock. Stir until combined, then pour in another cup of stock and stew beef over low heat for 10 minutes.
- Meanwhile, mash cooked potatoes with milk and butter. Season with salt and pepper to taste.
- Spread meat filling on the bottom of the baking pan, then pipe mashed potatoes on top.
- Bake at 190C/375F for 45 minutes.
Nutrition Facts : Calories 111 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 160 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BEEF SHEPHERD'S PIE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
- Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
- Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
- Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.
SHEPHERD'S PIE WITH ZUCCHINI
We enjoy this casserole made with zucchini, beef, and mashed potatoes. It reheats beautifully and can be made ahead. Hope you like it!
Provided by quikgourmet
Categories Vegetable
Time 1h15m
Yield 6-7 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large fry pan over medium heat. Saute onion, red pepper, and garlic 3 minutes. Add zucchini and beef, breaking up beef with spoon. Cook stirring often, until meat loses red color (4 minutes). Stir in half the cheddar cheese, 1 t. salt, basil, and pepper. Reserve.
- Preheat oven to 450. Lightly grease 9 x 13 casserole. Bring water, milk, and 1 t. salt to boil. Stir in potato flakes; then beat in egg and rest of cheese. Remove from heat.
- Spread half of potato mixture in bottom of casserole. Spoon meat mixture over potatoes; spoon rest of potatoes on top. Sprinkle with parmesan cheese.
- Bake at 450 for 15 minutes. Broil for 3-5 to brown top; then let sit 5 minutes before cutting. (If made ahead, heat for 30 minutes at 350 or until center is warm. Then heat at 450 for 15 minutes to brown the top.).
SHEPHERD'S PIE V
Ground beef and frozen vegetables are seasoned and topped with mashed potatoes. This is a handy, quick dinner casserole!
Provided by Christine
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- In a large heavy skillet, saute meat until browned on all sides, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef and chicken bouillon, rosemary, salt, pepper, steak seasoning and onion flakes. Stir in frozen vegetables. Cook, stirring occasionally, until most of the water has evaporated.
- Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes. Bake in preheated oven for 20 to 30 minutes, or until top begins to brown.
Nutrition Facts : Calories 189 calories, Carbohydrate 25.1 g, Cholesterol 23.9 mg, Fat 5.1 g, Fiber 3.7 g, Protein 11.1 g, SaturatedFat 2 g, Sodium 416.6 mg, Sugar 1.2 g
BEEF SHEPHERD'S PIE
Make and share this Beef Shepherd's Pie recipe from Food.com.
Provided by Valerie in Florida
Categories Meat
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F.
- For Beef Mixture:.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
- Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
- For Mashed Potatoes:.
- Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
- Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.
SHEPHERD'S PIE (GROUND BEEF)
This is a simple recipe that my wife designed to get our kids to eat more vegetables. My son loves it so much that he eats it for breakfast, lunch, and dinner!
Provided by carolen
Categories Savory Pies
Time 1h45m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Dice peeled potatoes and garlic and boil together in a large pot until potatoes are soft enough to mash. Drain potatoes and mash. Add butter and milk and continue to mash until soft. Season with salt and pepper to taste. Set aside.
- Brown ground beef in a large skillet. Add carrots and onions and cook until softened. Salt and pepper to taste.
- Using 2 litre casserole dish, pack ground beef mixture onto bottom of casserole dish. Spread creamed and kernel corn onto ground beef and top with dollops of mashed potatoes until they cover the corn completely. Smooth off the top of the mashed potatoes and sprinkle parmesan cheese over the potatoes.
- Cook the Shepherd's Pie in a 350F oven for 45 minutes or until bubbles appear along the sides.
Nutrition Facts : Calories 383.2, Fat 15.9, SaturatedFat 7.7, Cholesterol 57.3, Sodium 389, Carbohydrate 45.7, Fiber 5.3, Sugar 6.3, Protein 17.4
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
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