SHEPHERD'S PIE RECIPE
This Classic Shepherd's Pie Recipe is the ultimate comfort food. Hearty ground beef is mixed with all sorts of goodies and topped with a rich garlic potato topping. It can keep you warm on even the coldest days!
Provided by Kathy
Categories Main Course
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees and prepare a 9x13 baking dish by spraying with nonstick cooking spray.
- Fill a large pot with water and bring to a boil. Add the diced potatoes and cook until tender. Remove from water and set aside.
- While the potatoes are cooking, brown the ground beef in a large skillet with the diced onion and minced garlic. Season with salt, pepper, parsley, thyme, and rosemary.
- Stir in the frozen corn, peas, and carrots.
- In a small bowl or measuring cup, whisk together the beef broth and corn starch until well combined. Pour over the beef mixture and simmer over medium low heat until thickened.
- Pour the meat mixture in the prepared baking dish and set aside.
- Prepare the potato topping by seasoning the cooked potatoes with salt, pepper and garlic.
- Stir in the butter, milk, and parmesan cheese. Use a potato masher to mash the potatoes until smooth.
- Spread the potato mixture over the top of the meat mixture.
- Place the baking dish in the preheated oven and bake for 45 to 50 minutes, until the potatoes have begun to brown and the sauce is bubbling.
- Remove from oven and allow to rest for five to 10 minutes before serving.
Nutrition Facts : Calories 331 kcal, ServingSize 1 serving
SHEPHERD'S PIE
With crispy potato all the way round and gorgeous tender meat in the middle, this is incredible.
Provided by Jamie Oliver
Categories Mains Jamie's Comfort Food Dinner Party Easter treats St. George's Day British Bread
Time 6h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 170°C/325°F/gas 3.
- In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and black pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone.
- Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones.
- Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
- For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly.
- Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you've got a loose, stew-like consistency, stirring occasionally.
- To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan.
- Separately freeze half the cool meat and gravy for another day.
- For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely.
- Preheat the oven to 200°C/400°F/gas 6.
- Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs - they'll stick to the fat and add an incredible crunch.
- A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges.
- Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden.
- Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
Nutrition Facts : Calories 508 calories, Fat 19.9 g fat, SaturatedFat 9.9 g saturated fat, Protein 21.8 g protein, Carbohydrate 64.2 g carbohydrate, Sugar 5.8 g sugar, Sodium 0.7 g salt, Fiber 4.4 g fibre
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
EASY SHEPHERD'S PIE
Put this Easy Shepherd's Pie on the table tonight in just 40 minutes. This Easy Shepherd's Pie includes mashed potatoes, veggies, meat and more.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Brown meat in large skillet; drain. Return meat to skillet. Add mixed vegetables and gravy; mix well.
- Spoon into 9-inch square baking dish sprayed with cooking spray.
- Mix potatoes, cream cheese, garlic and 1/2 cup cheddar until blended; spoon over meat mixture. Sprinkle with remaining cheddar.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 580 mg, Carbohydrate 19 g, Fiber 7 g, Sugar 1 g, Protein 24 g
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
SHEPHERD'S PIE
Try our creamy, cheesy Shepherd's Pie. Made with better-for-you lean ground beef, this take on the classic shepherd's pie recipe is a crowd-pleaser.
Provided by My Food and Family
Categories European
Time 58m
Yield 6 servings, about 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook and stir 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
- Heat oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
- Spoon meat mixture into 8-inch square baking dish sprayed with cooking spray; cover with potato mixture.
- Bake 18 min. Top with remaining cheese; bake 2 min. or until melted.
Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
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.
THE "GOOD SHEPHERDS" PIE
Shepherd's Pie is such a comfort. I have read many recipes and there are countless ways to make it. Last night I decided to change it. Instead of making it my usual way, I have here a pie filled with so much flavor, and it was ingredients I had on hand. I hope you enjoy!!
Provided by Kimi Gaines
Categories Savory Pies
Time 1h
Number Of Ingredients 14
Steps:
- 1. Fry hamburger, onion and garlic. Add soup, carrots, peas and milk; simmer on low while your potatoes are boiling. Sprinkle some garlic powder, salt & pepper.
- 2. Peel and cut potaoes and cook till done;drain. With a mixer combine potatoes, sour cream, 1/2 cup of cheese, butter, salt, pepper and garlic powder. You may need more sour cream if you want.
- 3. Preheat oven to 350F. In a 9x13 pan, place the meat mixture (with veggies) on the bottom, sprinkle 1 cup of cheese on top. Place potatoes on top, add the rest of the cheese. Bake for 40 minutes. Cover with foil. The last 5 minutes remove foil and bake for 5 more minutes.
SHEPHERD'S PIE ROLL UPS #5FIX
5-Ingredient Fix Contest Entry. A fun and delicious way to enjoy Shepherd's Pie. All rolled up! Your kids will love it.
Provided by Christina.Scott
Categories One Dish Meal
Time 30m
Yield 4 roll ups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain canned peas and carrots.
- In a bowl Mix Mashed Potatoes with cheese, peas and carrots.
- Spoon veggie mixture onto each thin rolling steak.
- Roll up the steaks and secure with toothpicks.
- In a non-stick frying pan brown the rolling steaks on each side approximately 1 minute per side.
- Once the rolling steaks are browned on each side pour the jar of brown gravy on top and let cook until hot and bubbly 15 minutes.
Nutrition Facts : Calories 523.5, Fat 27.8, SaturatedFat 15.6, Cholesterol 142, Sodium 1133, Carbohydrate 18.1, Fiber 4.1, Sugar 0.5, Protein 51.4
SHEPHERDS PIE
Make and share this Shepherds Pie recipe from Food.com.
Provided by Chef Gorete
Categories One Dish Meal
Time 1h50m
Yield 1 large casserole, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- Heat oil in large frying pan and saute the onions until softened, then add the garlic and heat for 2 minutes.
- Raise the heat and add the ground beef. Cook quickly to brown, stirring occasionally. Once browned, add the carrots, celery, and pepper, paprika, garlic powder, worchestershire sauce, salt & pepper and cook several minutes.
- Stir in the flour, then add the stock and wine. Heat until simmering and thickened.
- Transfer the meat to a large casserole dish and cook in the oven for about 1 hour. Check the consistency from time to time and add a little more stock or wine if required. The meat mixture should be quite thick but not dry. Taste and season with more salt and pepper if required.
- While meat is cooking, make the mashed potatoes. Cook the peeled potatoes in salted water for approximately 15 - 20 min or until tender. Drain well and mash with a potato masher until smooth. Add the butter and milk. If the mixture is too dry, add milk a little at a time.
- On top of the meat mixture, spread the peas on half of the casserole and the corn on the other half (or whichever vegetables you prefer). Pipe or spread the potatoes on top of the vegetables.
- Increase the oven to 400F and cook for 15 - 20 minutes until till golden brown. You can choose to finish it off under the broiler for a few minutes for a really crisp brown topping.
SUMMER VEGGIE SHEPHERD'S PIE WITH GOUDA
My nontraditional shepherd's pie. It comes out creamy because of the gouda and can use up some of the summer vegetables from the garden. Isn't too unhealthy either, as far as comfort food goes :)
Provided by likethebird
Categories Savory Pies
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Heat olive oil over medium high heat. Add garlic and onion and cook until translucent. Add ground beef, and season (S&P, crushed red pepper and hot sauce) and cook until browned. Drain off liquid. Set aside.
- Cook instant mashed potatoes according to directions.
- Meanwhile, put cooked beef into baking dish sprayed with cooking spray. (I use a large oval corningware).
- Place one layer of squash. Season with S&P.
- Layer the gouda cheese.
- Place another layer of squash. Season with S&P and put a few pats of butter substitute on top.
- Top with green beans, season with S&P and a few more pads of butter substitute.
- Mix part of the beaten egg (reserving a tablespoon) into the prepared instant mashed potatoes. Spread mixture on top of casserole. Brush the remaining egg on the top.
- Bake at 350 for 30 minutes, or until browned. (I have had to turn the heat up to brown the top).
- Serve and enjoy!
Nutrition Facts : Calories 574.7, Fat 19, SaturatedFat 7.3, Cholesterol 123.6, Sodium 184.5, Carbohydrate 71.1, Fiber 9.1, Sugar 9.3, Protein 32
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