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
BEST SHEPHERDS PIE!
Found on a Disney site. I modified it a bit. Chose to use boxed butter and herb mashed potatoes because its quicker (could use homemade but be sure to also add milk) This is the best one ive tried yet. Tons of flavour!!
Provided by Tabby Bartley
Categories Savory Pies
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 16
Steps:
- Cook the corn according to the package instructions. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes.
- Add ground beef and brown. Drain any excess fat! set the heat to medium low, Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, the herbs, corn, and Worcestershire sauce.
- Gently simmer the mixture for several minutes, partially covered, then add salt and pepper to taste. Transfer the mixture to a large casserole. Set the oven to 400°
- Cook mashed potatoes according to package instructions. When done add 1/2 cup sour cream. Spoon on to top of meat mix. Sprinkle with cheese and paprika.
- Bake on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving.
Nutrition Facts : Calories 461.5, Fat 27.2, SaturatedFat 12.4, Cholesterol 101.3, Sodium 409.6, Carbohydrate 30.9, Fiber 3.4, Sugar 3.6, Protein 26.4
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.
JARED'S SHEPHERD'S PIE
I like to serve the veggie part on the side, so maybe this isn't really Shepherd's Pie, but this is what I call it.
Provided by msbluerasp
Categories Potato
Time 1h5m
Yield 1 pan, 9 serving(s)
Number Of Ingredients 17
Steps:
- Start a large dutch oven or large pot to boil on high. Add the 2 pounds of potatoes along with the 2 teaspoons salt while the water is still cold. Once it starts to boil, cook til a fork inserted into the largest potato falls off the fork inserted into it, about 15-20 minutes.
- Meanwhile, heat a skillet to medium heat and add lean ground beef, along with onions, Worcestershire and Italian seasoning. Once the meat is no longer pink, add the garlic and cook for another minute until you smell the garlic. Put the meat into a 9X13 pan (which is akin to a brownie pan).
- Don't rinse the skillet, but instead, add the butter and melt it down over medium heat. Add the flour, bouillon, salt and pepper and stir to combine, making a roux. Its important to add the milk in 1/4 cup increments at this time, making sure to stir until it comes back together, to avoid lumping. Once you have added all the milk, you should have the 'cream soup' portion of this recipe. Pour overtop of your meat mixture.
- Once the potatoes are cooked, drain them, then, with the skins on, mash them well. Add the sour cream and Parmesan, along with the salt. Layer the potatoes on top of the creamy meat and then top with cheese.
- Bake in a 375° F oven until the cheese is golden brown and melty, about 20 minutes.
- Serve with veggie of your choice and enjoy.
Nutrition Facts : Calories 392.6, Fat 23.5, SaturatedFat 8.8, Cholesterol 57.9, Sodium 1235.1, Carbohydrate 25.6, Fiber 2.6, Sugar 1.7, Protein 19.6
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SHEPHERD'S PIE IN A JAR RECIPE | LIVESTRONG.COM
From livestrong.com
Servings 5Calories 421 per servingTotal Time 1 hr 35 mins
- Make the parsnip puree. Boil chopped parsnips in water for 10 minutes or until soft. Drain. In a food processor or blender, combine peeled parsnips, parmesan cheese, almond milk, salt and pepper until smooth and creamy. Set aside
- Heat a large, non-stick frying pan over medium high heat. Spray with cooking spray. Once hot, add ground beef and thyme. Saute 8 minutes or so or until almost cooked. Stir in garlic, worcestershire sauce and tomato paste and sauté another 2 minutes or until combined. Season with a pinch or two of sea salt and black pepper. With a slotted spoon remove the cooked beef from the pan, leaving as much fat as possible in the pan. Set beef aside in a bowl.
- In the same frying pan, sauté the leeks and carrots in the beef fat for about 7 minutes or until carrots are soft. Add peas and corn and sauté another 2 to 3 minutes. Season with a pinch of sea salt.
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