BISCUIT-TOPPED SHEPHERD'S PIES
Here's a moist, hearty, comforting and cozy meal-in-one to warm your family on chilly fall days. No ramekins? Just spoon into an 8-in. square baking dish. You'll love this. -Josephine D. Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the peas and carrots, tomato sauce and pepper; cook and stir until heated through, 5-6 minutes. Spoon into six 8-oz. ramekins coated with cooking spray; set aside., In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. , Bake until golden brown, 10-12 minutes.
Nutrition Facts : Calories 311 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 771mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
SHORTCUT SHEPHERD'S PIE
How many times have you made mashed potatoes just so you'll have leftovers for shepherd's pie? Using potato tots instead not only saves you time but makes for a crispy topping that's a nice contrast to the beef filling.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Heat a large skillet over high heat for 2 minutes, then add the oil. (It will shimmer and lightly smoke; that's OK.) When you start to see wisps of smoke, crumble the ground beef evenly into the pan. Let the beef cook undisturbed until browned on one side, 3 minutes, then start breaking it up and turning it to brown any remaining pink spots, about 4 minutes more. Transfer the beef with a slotted spoon to a medium bowl; set aside.
- Turn the heat down to medium and discard all but 2 tablespoons of fat from the skillet. Add the onions, garlic and thyme, stir to combine and cook until the onions are soft and translucent, about 5 minutes. Add the flour and tomato paste and cook, stirring, for 2 minutes. Add the cooked beef, beef stock, Worcestershire sauce, soy sauce, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat and simmer until the sauce has thickened, about 4 minutes. Remove the thyme sprigs if using. Fold in the peas and carrots.
- Transfer the mixture to an 8-inch square casserole pan, and top with the potato tots and Cheddar. Bake until the potato tots are crisp and the meat layer is bubbling up the sides, 20 to 25 minutes.
CHEDDAR-TOPPED SHEPHERD'S PIE
Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
- Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
- Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
- Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 33 g, Fiber 4 g, Protein 29 g
SHEPHERD'S PIE
Provided by Ellie Krieger
Categories main-dish
Time 1h45m
Yield 6 servings, serving size: 1 3/4 cups
Number Of Ingredients 15
Steps:
- In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
- Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
- Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
- Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
- Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
- Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus
Nutrition Facts : Calories 340 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 540 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 24 grams
MINI SHEPHERD'S PIE
Provided by Aaron McCargo Jr.
Categories appetizer
Time 55m
Yield 12 mini pies
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
- Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
- Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
- Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
- Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.
AMERICAN SHEPHERD'S PIE
This is an 'Americanized' version of that old standard, Shepherd's Pie. My family loves it! You can prepare your mashed potatoes as you normally would -- adding butter, milk, sour cream, whatever!
Provided by EEYOREASIL
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
- In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
- Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.
Nutrition Facts : Calories 342 calories, Carbohydrate 25.3 g, Cholesterol 69.6 mg, Fat 16.7 g, Fiber 2.2 g, Protein 22 g, SaturatedFat 7.8 g, Sodium 817.5 mg, Sugar 4.1 g
MINI SHEPHERD'S PIE-SO GOOD!
A great recipe from Aaron McCargo on Big Daddys' House. On Food Network, this recipe has 52 outstanding reviews! You can sub turkey or even veggie crumbles for the ground beef! Kids can help make this dish and have fun doing it! This can also be made in a 9x13" pan. This is good frozen and microwaved. Great to take in your lunch bag, to a picnic, or to a tailgate party! Enjoy! A little history: The key to dating Shepherd's pie is the introduction (and acceptance) of potatoes in England. Potatoes are a new world food. They were first introduced to Europe in 1520 by the Spanish. Potatoes did not appeal to the British palate until the 18th Century. (Foods America Gave the World, A. Hyatt Verrill, page 28). Shepherd's Pie, a dish of minced meat (usually lamb, when made with beef it is called "Cottage Pie") topped with mashed potatoes was probably invented sometime in the 18th Century by frugal peasant housewives looking for creative ways to serve leftover meat to their families. It is generally agreed that it originated in the north of England and Scotland where there are large numbers of sheep--hence the name. The actual phrase "Shepherd's Pie" dates back to the 1870s, when mincing machines made the shredding of meat easy and popular."
Provided by Sharon123
Categories Potato
Time 1h10m
Yield 12 mini pies
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. You will probably need to smash them down with the back of a spoon.
- Heat the 2 tbls. oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
- Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
- Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
- Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar cheese.
- Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife. Enjoy!
MINI SHEPHERD'S PIES RECIPE BY TASTY
Here's what you need: cauliflower florets, garlic, olive oil, salt, black pepper, yellow onion, carrots, garlic, lean ground turkey, salt, pepper, dried rosemary, dried thyme, flour, tomato paste, chicken broth, frozen peas, frozen corn
Provided by Melissa Boyajian
Categories Dinner
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350˚F (180˚C).
- Steam the cauliflower for 8 minutes, or until softened. Let cool and drain.
- With a potato masher or hand blender, mash the cauliflower, garlic, olive oil, salt, and pepper. Set aside.
- In a cast-iron pan, heat a little olive oil and sauté the onions and carrots until they begin to soften, about 3-4 minutes. Add the garlic and sauté for 1 minute.
- Add the ground turkey, salt, pepper, thyme, and rosemary and cook until turkey is browned and cooked through, about 3-4 minutes.
- Add flour and stir to combine.
- Add the tomato paste and broth while whisking.
- Add the peas and corn and cook until hot, about 5 minutes.
- In a lined 12-cup muffin tray, evenly portion out the turkey mixture, followed by the mashed cauliflower.
- Sprinkle with cheese, as desired.
- Bake for 10-15 minutes, or until the cheese is melted and has started to brown.
- Enjoy!
Nutrition Facts : Calories 104 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, Sugar 2 grams
BISCUIT-TOPPED STEAK PIE
This recipe is so versatile. You can pretty much throw in whatever you have in left-overs. I have used leftover roast beef or London broil, plus have changed the veggies around, etc. It is great comfort food that helps you clean out the fridge!
Provided by Karen..
Categories Stew
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F and spray or grease a 2 quart casserole dish.
- Combine beef, frozen vegetables and potato in prepared dish.
- Stir in gravy, thyme and pepper.
- Bake uncovered for 40 minutes and remove from oven.
- Increase temperature to 400°F and top the casserole with biscuits.
- Bake for 8-10 minutes more or until golden brown.
Nutrition Facts : Calories 689.7, Fat 30.1, SaturatedFat 10.6, Cholesterol 107.6, Sodium 1910.4, Carbohydrate 55.3, Fiber 5.9, Sugar 9.4, Protein 49
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