THE BEST SHEPHERD'S PIE
The Best Shepherd's Pie is an easy ground beef dinner recipe. A base of ground beef tossed in brown gravy is topped with corn and creamy mashed potatoes.
Provided by Erin
Categories Ground Beef Recipes
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- Brown the ground beef in a large frying pan, over medium-high heat, with a dab of butter or margarine.
- Add the diced onions, salt and pepper to the beef while it's cooking.
- While the ground beef is cooking, bring 3 cups of water and 1 cup milk to boil in a large saucepan.
- Once the liquid is boiling, remove the pan from the heat and add the instant mashed potatoes to the pot. Stir well.
- Add the 2 tbsp of margarine to the potatoes and continue stirring until smooth. Set aside.
- Once the ground beef is fully cooked, spoon of the excess grease and then add the beef gravy mix and 1/2 cup of water to the frying pan. Stir until all of the meat is coated in gravy.
- Dump the ground beef mixture into a greased 9 x 13 inch baking dish. Spread it out evenly.
- Spoon the canned corn over the beef and spread it out evenly.
- Spread the mashed potatoes over the corn.
- Place the dish in the oven and bake until the mashed potatoes are starting to brown around the edges. 37-40 minutes.
- Remove the shepherd's pie from the oven and allow to rest for a few minutes before serving.
- Enjoy!
Nutrition Facts : Calories 487 calories
THE BEST SHEPHERD'S PIE (COTTAGE PIE)
With tons of flavor from herbs, vegetables and meat, you'll instantly fall in love with The Best Shepherd's Pie. Satisfying, filling and delicious for the whole family.
Provided by Brandie @ The Country Cook
Categories Main Course
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Add the olive oil and diced onion to a 12" skillet and cook on medium heat.
- Once the onions have become soft and translucent (about 5 minutes) add the ground meat, dried parsley, rosemary, dried thyme and black pepper.
- Cook and crumble the meat until it is no longer pink.
- If you are using a lean ground beef, you shouldn't have much excess grease. However, if your meat did produce a lot of grease, be sure to drain most of it out and put it back into your pan.
- Then add the minced garlic and cook for another 2 minutes.
- Stir in the flour and tomato paste. Cook 5 minutes on medium heat.
- Add the frozen peas and carrots and the beef broth and combine well. At this point I like to taste it and see if it needs any additional salt and pepper.
- Cover pan and turn heat to low and start peeling potatoes. Cut them into small 1-2" pieces.
- Add to water and bring to a boil. Boil potatoes for approximately 15-20 minutes (or until potatoes are fork tender).
- Drain potatoes and add the sour cream, butter and ranch seasoning. Mash well until no lumps remain.
- Remove rosemary stalk and add meat mixture to a 9x13 casserole dish and top with the mashed potatoes evenly.
- Bake in the oven for 25-30 minutes, until the pie starts to bubble at the sides. I place a piece of foil or large baking sheet on the shelf underneath to catch any overspill.
- Remove from the oven and allow to cool for 10 minutes before serving. Garnish with chopped parsley.
Nutrition Facts : Calories 674 kcal, Carbohydrate 44 g, Protein 27 g, Fat 44 g, SaturatedFat 19 g, TransFat 2 g, Cholesterol 118 mg, Sodium 674 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
- Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
- Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
- To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
- Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.
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
NO-FUSS SHEPHERD'S PIE
We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
- When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
- Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
- Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
- Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
- Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
- Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
- Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 663 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.35 milligram of sodium
More about "country fried shepherds pie food"
25 COMFORTING SHEPHERD'S PIE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
FAMILY FAVORITE SHEPHERDS PIE - BUY THIS COOK THAT
From buythiscookthat.com
SHEPHERD'S PIE RECIPE - COUNTRY LIVING
From countryliving.com
SHEPHERD'S PIE | RECIPETIN EATS
From recipetineats.com
THE BEST COUNTRY SHEPHERD'S PIE - SOUTHERN FELLOW
From southernfellow.com
Cuisine AmericanCategory Main CourseServings 8
SKILLET SHEPHERD'S PIE - JO COOKS
From jocooks.com
4.5/5 (616)Uploaded Jul 11, 2022Category Main CoursePublished Mar 16, 2023
TRADITIONAL SHEPHERD'S PIE WITH GROUND BEEF - THE FOOD CHARLATAN
From thefoodcharlatan.com
EASY SHEPHERD'S PIE RECIPE | MODERNMEALMAKEOVER.COM
From modernmealmakeover.com
BEST SHEPHERD'S PIE RECIPE - HOW TO MAKE CLASSIC SHEPHERD'S PIE
From food52.com
RECIPE: CLASSIC SHEPHERD'S PIE (A COMFORT FOOD RECIPE) - DON'T …
From dontwastethecrumbs.com
CLASSIC SHEPHERD'S PIE RECIPE - BBC FOOD
From bbc.co.uk
WEIRD DEEP FRIED-FOOD ON CARNIVAL EATS - COOKING CHANNEL
From cookingchanneltv.com
CLASSIC SHEPHERD'S PIE | COOK'S COUNTRY RECIPE
From americastestkitchen.com
EASY SHEPHERD'S PIE RECIPE - BBC FOOD
From bbc.co.uk
THE BEST SHEPHERD’S PIE FROM SCRATCH - FARMHOUSE ON BOONE
From farmhouseonboone.com
FUSS-FREE SHEPHERD’S PIE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
SHEPHERD'S PIE AND SUNDAY DINNER SUNDAES - COOKING …
From cookingchanneltv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love