Lambless Shepherds Pie Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

LAMB SHEPHERD'S PIE



Lamb Shepherd's Pie image

Provided by Shauna Ahern

Time 1h

Yield 8 servings

Number Of Ingredients 19

2 tablespoons water
6 medium Yukon gold potatoes, peeled and chopped
2 tablespoons butter, softened
1/3 cup cream
1 egg
1 tablespoon olive oil
2 tablespoons olive oil
1 1/2 pounds ground lamb
1/2 medium yellow onion, peeled and chopped
4 garlic cloves, peeled and thinly sliced
1/2 large red pepper, chopped
2 cups button mushrooms, quartered
1 cup carrots, peeled and chopped
1 teaspoon dried lavender
2 teaspoons dried rosemary
1/2 cup red wine
2 cups chicken stock
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Making the potatoes: Set a large saucepan filled with cold water over high heat. Add enough salt to the water to make it taste like the ocean. Add the potatoes. Bring to a boil, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10 to 15 minutes.
  • Ricing the potatoes: Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3 to 4 minutes to steam the potatoes dry. If you own a potato ricer or food mill, push the potatoes through. Or, you can push the potatoes through a fine-mesh sieve with the back of a ramekin or ladle.
  • Finishing the potatoes: Put the potatoes back into the pot you cooked them in. Stir the softened butter into the potatoes. Add the cream, egg, and olive oil and stir with a rubber spatula until the potato puree is silky smooth.
  • Browning the meat: Set a large skillet over medium-high heat. Pour in the oil, and then add the ground lamb. Cook, stirring occasionally, until the lamb is thoroughly browned. Remove from the pan and set aside.
  • Sauteing the vegetables: Add the onions to the pan in which you cooked the lamb, along with the garlic. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the pepper, mushrooms, and carrots and cook until the carrots are softened, about 5 minutes. Add the lavender and rosemary and cook until they release their fragrance, about 1 minute. Add the meat back to the vegetable mixture and remove from heat.
  • Making the sauce: Pour in the red wine. Cook, stirring occasionally, until the wine has reduced by half its volume. Add the chicken stock and bring it to a boil. Combine the cornstarch and water and stir until you have a thick slurry. After the chicken stock has simmered for a moment, pour in the slurry and stir the mixture thoroughly. This will thicken the liquid into gravy.
  • Finishing the shepherd's pie: Turn on the oven to broil. Transfer the meat and vegetable mixture to a large pie pan. Top with the potato puree. Cook under the broiler until the potatoes have turned a dark golden-brown, about 10 minutes.
  • Serve immediately.

EASY SHEPHERD'S PIE



Easy Shepherd's Pie image

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

1 lb. lean ground beef
4 cups frozen mixed vegetables (peas, carrots, corn and green beans), thawed
1 cup HEINZ HomeStyle Savory Beef Gravy
2 cups hot prepared ORE-IDA STEAM N' MASH Cut Russet Potatoes (1/2 of 24-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 cloves garlic, minced
1 cup KRAFT Shredded Cheddar Cheese, divided

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

SHEPHERD'S PIE



Shepherd's pie image

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

ROAST LAMB
1 small shoulder of lamb, bone in (2kg)
olive oil
FILLING
4 red onions
4 carrots
4 sticks of celery
1 medium swede
a few sprigs of fresh rosemary
1 heaped tablespoon plain flour
TOPPING, SIDES & BOTTOM
2.5 kg Maris Piper potatoes
2 good knobs of unsalted butter
100 g Cheddar cheese
2 sprigs of fresh rosemary
60 g fresh breadcrumbs

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

SHEPHERD'S PIE



Shepherd's Pie image

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

1-1/4 lb. red potatoes (about 4), cut into chunks
3 large cloves garlic
1 lb. extra-lean ground beef
2 Tbsp. flour
4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
3/4 cup fat-free reduced-sodium beef broth
2 Tbsp. HEINZ Tomato Ketchup
3/4 cup light sour cream
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

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

SUPER SHEPHERD'S PIE



Super shepherd's pie image

Lean minced lamb works a treat here, and gives us a bumper hit of vitamin B12, keeping our immune and nervous systems healthy and preventing a drop in our energy levels.

Provided by Jamie Oliver

Categories     Healthy dinner ideas     Super Food Family Classics

Time 2h15m

Yield 6

Number Of Ingredients 16

500 g lean minced lamb
2 sprigs of fresh rosemary
1 x 400 g tin of cannellini beans
2 onions
2 carrots
2 sticks of celery
250 g chestnut mushrooms
1 heaped tablespoon plain flour
800 ml organic chicken or veg stock
800 g swede
800 g potatoes
2 tablespoons semi-skimmed milk
15 g mature Cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon mint sauce
350 g frozen peas

Steps:

  • Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon.
  • Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it's all getting dark and gnarly.
  • Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor). Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally.
  • Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.
  • Meanwhile, preheat the oven to 180ºC/350ºF/gas 4.
  • Wash the swede and potatoes (leaving the skins on for extra nutritional benefit) and cut into 3cm chunks.
  • Cook just the swede in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.
  • Check the consistency of the mince - you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire and mint sauces, taste, and season to perfection.
  • Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much. Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits.
  • Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.

Nutrition Facts : Calories 436 calories, Fat 12.2 g fat, SaturatedFat 5 g saturated fat, Protein 31.2 g protein, Carbohydrate 51.2 g carbohydrate, Sugar 15.2 g sugar, Sodium 0.4 g salt, Fiber 11.8 g fibre

NO-FUSS SHEPHERD'S PIE



No-fuss shepherd's pie image

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

1 tbsp sunflower oil
1 large onion, chopped
2-3 medium carrots, chopped
500g pack lamb mince
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potatoes, cut into chunks
85g butter
3 tbsp milk

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

SHEPHERDS PIE



Shepherds Pie image

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

1 tablespoon olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
2 lbs ground veal (or lean beef)
2 carrots, minced
1/2 red pepper, minced
1/2 celery rib, minced
1/2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt (or to taste)
3 -4 dashes Worcestershire sauce
ground pepper (to taste)
3 tablespoons flour (or more if needed)
1 cup stock (chicken or beef)
1/2 cup red wine
8 cups potatoes, diced (I use 5 large russet potatoes)
2 tablespoons butter
1/4 cup milk (or cream)
salt and pepper (to taste)
1 (12 ounce) can corn niblets
1 (14 ounce) can peas

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.

LAMB SHEPHERD'S PIE



Lamb Shepherd's Pie image

This is what I call "comfort food". My grandmother used to make it.

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 2 servings.

Number Of Ingredients 11

1 teaspoon all-purpose flour
Dash pepper
1/2 pound lamb stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (8 ounces) tomato sauce
1-1/2 cups beef broth or water
1 bay leaf
4 to 8 frozen pearl onions
1 cup frozen cut green beans
1 medium carrot, sliced
1 cup mashed potatoes (with added milk and butter)

Steps:

  • In a large resealable plastic bag, combine the flour and pepper. Add lamb, a few pieces at a time, and shake to coat. , In a nonstick skillet, brown lamb in batches in oil over medium heat until no longer pink; drain. Add the tomato sauce, broth and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onions, beans and carrot; cover and cook 20-30 minutes longer or until meat and vegetables are tender. Discard bay leaf., Transfer stew to a greased 5-cup baking dish. Pipe or spoon mash potatoes around edges. Bake, uncovered, at 375° for 13-15 minutes or until potatoes are golden brown.

Nutrition Facts : Calories 416 calories, Fat 18g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 1603mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 6g fiber), Protein 30g protein.

LAMBLESS SHEPHERD'S PIE



Lambless Shepherd's Pie image

This dish takes some time to prepare, but it well worth the effort. It's an excellent vegetarian alternative at any holiday meal.

Provided by jen

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h35m

Yield 6

Number Of Ingredients 13

5 medium potatoes, peeled
4 tablespoons butter
1 ½ teaspoons salt
fresh ground black pepper to taste
2 cups milk, warmed
½ cup kasha (toasted buckwheat groats)
⅔ cup bulgar
2 cups minced onion
2 cloves garlic, minced
2 carrots, finely chopped
2 cups sliced mushrooms
1 ½ tablespoons all-purpose flour
1 cup corn kernels, blanched

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring 2 1/2 quarts of water to a boil in a large pot. Cut the potatoes into thirds and drop them into the water. Gently boil the potatoes for 20 minutes or until they are tender. Drain well and return the potatoes to the pot.
  • Place 2 tablespoons of the butter, 3/4 teaspoon salt and pepper into the potato-pot. Mash the potatoes with a potato masher, incorporating 1/2 cup of the warm milk, until they are fairly smooth.
  • In a saucepan, bring 1 1/2 cups water to a boil with 1/2 teaspoon salt and the kasha. Reduce the heat and simmer, uncovered, for 15 minutes.
  • Add 1 1/2 cups more water to the kasha, and bring the mixture to a boil. Then add the bulgur, cover the pan and take it off the heat. Let the grain stand undisturbed for 10 minutes. Transfer the contents to a large bowl.
  • In a large saucepan, heat the remaining 2 tablespoon butter. Mix in the onions, garlic, and carrots; saute them over medium heat, stirring frequently, until the onions soften. Mix in the mushrooms and continue cooking for 3 to 4 minutes; stirring frequently.
  • Sprinkle the flour over the vegetables, and stir constantly for 2 minutes or until the flour begins to brown. Pour the remaining 1 1/2 cups milk over the vegetables, and turn the heat to high. While the sauce boils stir it constantly with a whisk. Continue stirring until the mixture is smooth. Turn the heat to low and simmer for 5 minutes.
  • Mix the corn, 1/4 teaspoon salt, and black pepper to taste into the vegetable-flour mixture. Pour the vegetable-gravy mixture to the bowl of kasha and bugler. Stir well.
  • Grease a 10 inch round pie pan or casserole dish, and spoon the vegetable-grain mixture into it. Smooth the mixture with a plastic spatula. Spoon on the mashed potatoes over the vegetable mixture leaving an uneven top surface.
  • Bake the pie uncovered for 30 minutes. Garnish with the chopped parsley. Cut the pie into pieces, and serve.

Nutrition Facts : Calories 421.1 calories, Carbohydrate 73.4 g, Cholesterol 26.9 mg, Fat 10.8 g, Fiber 9.5 g, Protein 12.6 g, SaturatedFat 6.2 g, Sodium 775.1 mg, Sugar 10 g

THE BEST SHEPHERD'S PIE



The Best Shepherd's Pie image

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

2 lbs lean ground beef
1 yellow onion, diced
1/2 tsp salt
1/2 tsp pepper
3 cups water
1 cup milk
8 oz Butter & Herb Flavoured Instant Mashed Potato mix
2 tbsp margarine
1.74 oz brown gravy mix, (2 x 0.87oz packets)
1/2 cup water
15.25 oz canned corn

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

LAMBLESS SHEPHERD'S PIE



Lambless Shepherd's Pie image

This dish takes some time to prepare, but it well worth the effort. It's an excellent vegetarian alternative at any holiday meal.

Provided by jen

Categories     Vegetarian Pie

Time 1h35m

Yield 6

Number Of Ingredients 13

5 medium potatoes, peeled
4 tablespoons butter
1 ½ teaspoons salt
fresh ground black pepper to taste
2 cups milk, warmed
½ cup kasha (toasted buckwheat groats)
⅔ cup bulgar
2 cups minced onion
2 cloves garlic, minced
2 carrots, finely chopped
2 cups sliced mushrooms
1 ½ tablespoons all-purpose flour
1 cup corn kernels, blanched

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring 2 1/2 quarts of water to a boil in a large pot. Cut the potatoes into thirds and drop them into the water. Gently boil the potatoes for 20 minutes or until they are tender. Drain well and return the potatoes to the pot.
  • Place 2 tablespoons of the butter, 3/4 teaspoon salt and pepper into the potato-pot. Mash the potatoes with a potato masher, incorporating 1/2 cup of the warm milk, until they are fairly smooth.
  • In a saucepan, bring 1 1/2 cups water to a boil with 1/2 teaspoon salt and the kasha. Reduce the heat and simmer, uncovered, for 15 minutes.
  • Add 1 1/2 cups more water to the kasha, and bring the mixture to a boil. Then add the bulgur, cover the pan and take it off the heat. Let the grain stand undisturbed for 10 minutes. Transfer the contents to a large bowl.
  • In a large saucepan, heat the remaining 2 tablespoon butter. Mix in the onions, garlic, and carrots; saute them over medium heat, stirring frequently, until the onions soften. Mix in the mushrooms and continue cooking for 3 to 4 minutes; stirring frequently.
  • Sprinkle the flour over the vegetables, and stir constantly for 2 minutes or until the flour begins to brown. Pour the remaining 1 1/2 cups milk over the vegetables, and turn the heat to high. While the sauce boils stir it constantly with a whisk. Continue stirring until the mixture is smooth. Turn the heat to low and simmer for 5 minutes.
  • Mix the corn, 1/4 teaspoon salt, and black pepper to taste into the vegetable-flour mixture. Pour the vegetable-gravy mixture to the bowl of kasha and bugler. Stir well.
  • Grease a 10 inch round pie pan or casserole dish, and spoon the vegetable-grain mixture into it. Smooth the mixture with a plastic spatula. Spoon on the mashed potatoes over the vegetable mixture leaving an uneven top surface.
  • Bake the pie uncovered for 30 minutes. Garnish with the chopped parsley. Cut the pie into pieces, and serve.

Nutrition Facts : Calories 421.1 calories, Carbohydrate 73.4 g, Cholesterol 26.9 mg, Fat 10.8 g, Fiber 9.5 g, Protein 12.6 g, SaturatedFat 6.2 g, Sodium 775.1 mg, Sugar 10 g

SHEPHERD'S PIE



Shepherd's Pie image

Quick, Easy, and delicious. My girlfriend taught me this recipe years ago and my kids always ask for it when they come to visit with me and my boyfriend.

Provided by Shannon68

Categories     One Dish Meal

Time 1h

Yield 1 Casserole, 6 serving(s)

Number Of Ingredients 6

1 lb lean ground beef or 1 lb ground venison
1 (1 1/4 ounce) package onion soup mix
1 (10 1/2 ounce) can cream of mushroom soup
2 (7 ounce) cans mushroom pieces
2 cups shredded cheddar cheese
8 medium russet potatoes or 8 medium yukon gold potatoes, steamed and mashed

Steps:

  • Peel and Cut Potatoes.
  • Steam until Tender.
  • Mash with Milk and Butter.
  • In separate pan, Brown Meat and Drain off fat.
  • Add onion soup mix and mushroom soup.
  • Spoon into 2-Quart casserole dish.
  • Spread evenly and top with Mushrooms.
  • Top with Mashed Potatoes and then add Cheese to top.
  • Spread Cheese and put into 350 Degree oven for 30 Minutes.
  • Goes well with Garlic Green Beans.

Nutrition Facts : Calories 578.3, Fat 23.8, SaturatedFat 11.8, Cholesterol 89, Sodium 1102.4, Carbohydrate 59.2, Fiber 7.3, Sugar 5.4, Protein 33.5

More about "lambless shepherds pie food"

CLASSIC SHEPHERD'S PIE RECIPE - THE FOOD CHARLATAN
classic-shepherds-pie-recipe-the-food-charlatan image
Very good recipe. I do have to take note that as a Brit, this is technically not Shepherd’s Pie, this is Cottage Pie. A lot of non-English folks …
From thefoodcharlatan.com
4.7/5 (11)
Total Time 1 hr 10 mins
Category Main Course
Calories 726 per serving
  • Add the chopped potatoes and make sure the water covers them.Bring to a boil, covered, over high heat.
  • Reduce the heat to medium and continue boiling for about 20-25 minutes, until the potatoes are fork tender.Drain the potatoes and return to the pot.Add 1/2 cup butter.
  • Mash with a potato masher or mixer until they are as smooth as you like them.Stir in sour cream, milk, 1 teaspoon salt, 1/2 teaspoon pepper, seasoning salt, garlic powder, and onion powder.


HOW TO COOK THE PERFECT SHEPHERD’S PIE | FOOD | THE GUARDIAN
how-to-cook-the-perfect-shepherds-pie-food-the-guardian image
Perfect shepherd’s pie. Prep 15-20 min Cook 2hr 15 min Serves 4-6. 2 tbsp good beef dripping (or lamb, if you happen to have some) 800g minced …
From theguardian.com
Author Felicity Cloake
Estimated Reading Time 8 mins


HOW TO MAKE SHEPHERD'S PIE – RECIPE | FOOD | THE GUARDIAN
how-to-make-shepherds-pie-recipe-food-the-guardian image
Roughly chop the butter. Mash or pass the dry potatoes through a potato ricer back into the pan, then work in the butter and milk, until you have a …
From theguardian.com
Author Felicity Cloake
Estimated Reading Time 3 mins


LAMB SHEPHERD'S PIE RECIPE - GOOD FOOD
lamb-shepherds-pie-recipe-good-food image
Method. Season the lamb well with sea salt and dust lightly in flour. In a large frying pan, heat 2 tbsp oil over a high heat. Add the lamb to the hot oil in …
From goodfood.com.au
Servings 4-6
Total Time 2 hrs
Category Dinner


SHEPHERD'S PIE RECIPE - BBC FOOD
shepherds-pie-recipe-bbc-food image
Method. In a large saucepan, heat the dripping. Add the onion and cook for 5 minutes. Meanwhile, in a large frying pan, heat the olive oil and fry the mince, …
From bbc.co.uk
Cuisine British
Category Main Course
Servings 4


CLASSIC SHEPHERD'S PIE WITH LAMB - COOKING WITH CURLS
Place the potatoes and parsnips in a large pot. Cover with water and heat over high heat. Bring to a boil, reduce heat to medium and cook until fork tender, about 15 to 20 …
From cookingwithcurls.com
4.2/5 (8)
Total Time 1 hr 20 mins
Category Main Course
Calories 552 per serving
  • Place the potatoes and parsnips in a large pot. Cover with water and heat over high heat. Bring to a boil, reduce heat to medium and cook until fork tender, about 15 to 20 minutes. Remove from heat and drain.
  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until they begin to soften, about 3 to 4 minutes. Add the garlic, stir and cook for one minute.


SHEPHERDS PIES WITH LAMB RECIPE - COUNTRY LIVING
Directions. In a large skillet over medium heat, heat 1 tablespoon oil. Add lamb and cook until browned, about 8 minutes. Transfer lamb to a bowl and set aside. In same skillet, …
From countryliving.com
Cuisine American
Total Time 1 hr 35 mins
Servings 8
Calories 524 per serving
  • Transfer lamb to a bowl and set aside. In same skillet, add remaining oil, carrots, and leeks and cook until softened, about 5 minutes.


TRADITIONAL SHEPHERD'S PIE WITH LAMB | GIRL HEART FOOD®
Stir in garlic and cook for 1 minute. To onion/garlic mixture, add carrots and cook, stirring often, for 5 minutes. Season with ¼ teaspoon each of salt and black pepper. Add broth …
From girlheartfood.com
Ratings 13
Category Main Course
Servings 6
Total Time 1 hr 50 mins
  • Boil potatoes in a pot of salted water until fork-tender, about 15 minutes. Drain.Note: When boiling, there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water.


LAMB SHEPHERD'S PIE - THE HOME COOK'S KITCHEN
Add garlic and cook for 2-3 minutes. Add the lamb mince (ground lamb), and cook 5 minutes until the lamb starts to brown. Add the bay leaves and rosemary, and stir. Deglaze the …
From thehomecookskitchen.com
5/5 (5)
Total Time 25 hrs 20 mins
Category Main Course
Calories 415 per serving
  • Heat the olive oil in a large, oven-proof Dutch oven. Add the onion, celery and carrot and cook for 5 minutes until the onion starts to soften. Add garlic and cook for 2-3 minutes.


LAMB SHEPHERD’S PIE - A FAMILY FEAST®
Preheat oven to 375 degrees F. In a large skillet with high sides, or a medium Dutch oven, place oil, onion, carrot and celery and sauté over medium high for four minutes. Add …
From afamilyfeast.com
5/5 (1)
Category Casserole
Cuisine American
Total Time 4 hrs 40 mins
  • This recipe will need three cups of stock. If you have leftover lamb, use the pan drippings and make up the difference with vegetable stock to equal three cups. If you are roasting your lamb per these instructions, pour two cups of water into pan with the drippings and cooked vegetables from roasting and cook down and then strain. You should have about two cups. Add one more cup of vegetable stock to equal three cups. Discard any fat that floats to the top.
  • If roasting your lamb, preheat oven to 350 degrees F and place onion, carrots, celery, rosemary and thyme in bottom of roasting pan and set lamb roast over vegetables. Rub lamb with oil and coat with salt and pepper. Pour water in bottom of pan and roast uncovered for two hours. Cool lamb to room temperature and make pan drippings as described above.
  • Trim lamb of any fat or gristle and cut into large pieces. Place a few at a time in a food processor and pulse a few times to shred into pieces but not so much that it is ground too fine. Continue until all lamb has been shredded. I started with a four-pound boneless half lamb leg and after roasting, cooling and trimming, I had 2 ¼ pounds of usable meat, which when shredded with the food processor, yielded about seven cups of meat. Set this aside.


BEST SHEPHERD’S PIE RECIPE - BBC FOOD

From bbc.co.uk
Category Main Course
  • Preheat the oven to 180C/350F/Gas 4. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin.
  • Press the mixture into an ovenproof dish. Mash together the cooked potatoes with butter to taste and a dash of milk, and top the meat with the potatoes.
  • Cover the dish with foil and cook in the oven for 30 minutes. Then remove the foil and turn up the oven to 200C/400F/Gas 6 for a final 10 minutes so it’s piping hot and lightly golden-brown on top.
  • For the stir-fried cabbage, heat the oil in a wok until hot, then stir fry the ingredients together for a few minutes until cooked, but so it keeps its colour and stays crunchy.


VEGETARIAN LENTIL SHEPARDS PIE- LIGHT AND SIMPLE ...
Shepherds pie a history: Traditionally shepherd’s pie comes from Ireland and is full of ground beef or lamb. This version is ground beef and lambless and if we are getting technical, would be called a cottage pie. BUT we know and love this classic dish here in the states as a shepherd’s pie so we will stick with that.
From homemadebee.com
Cuisine American
Category Main Dish
Servings 6-8
Total Time 456611 hrs 31 mins


LAMBLESS SHEPHERD'S PIE | RECIPE | RAISIN CAKE, CAKE ...
Lambless Shepherd's Pie. 12 ratings · 1.5 hours · Vegetarian · Serves 6-8. Lyn Isaac. 141 followers . Sultana Cake. Spice Cake ... food. Holiday Baking. Christmas Baking. Cookie Desserts. Cookie Recipes. Recipes Using Cake Mix. Cupcakes Decorados. Cookies Et Biscuits. Sugar Cookies. Cake Cookies . Cake Batter Cookies Recipe. Cake Batter Cookies. Discover …
From pinterest.com.au
3.3/5 (11)
Total Time 1 hr 35 mins
Servings 6-8


SHEPHERD'S PIE - MRFOOD.COM
Add soup; cook, stirring constantly, 3 minutes or until slightly thickened. Stir in vegetable mix. Spoon mixture into a lightly greased 5-1/2- or 6-quart slow cooker. Add salt and pepper to potatoes. Spoon over beef mixture. Sprinkle with cheese. Cover and cook on LOW setting 4 hours. Let stand 10 minutes before serving.
From mrfood.com
4/5 (13)
Estimated Reading Time 1 min
Category Slow-Cooker


VEGAN SHEPHERD'S PIE - THE VEGGIE TABLE
This veg*n shepherd’s pie recipe is a simple yet delicious lambless version of the real thing. Yield: 6-8 servings: Time: 1 hour: Tools: large sauce pan or Dutch oven; wooden spoon; baking dish or deep pie plate; Ingredients: 2½ T olive or vegetable oil, divided; 2 cloves garlic, minced; ½ c onion, minced; 1 large tomato, chopped OR ½ c ...
From theveggietable.com
Time 1 hour
Estimated Reading Time 1 min
Yield 6-8 servings


SHEPHERD'S PIE - CAMPBELL SOUP COMPANY
Step 1. Heat the oven to 400°F. While the oven is heating, season the beef with salt and pepper. Cook the beef and onion in a 10-inch oven-proof skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Step 2. Stir in the soup, ketchup and peas and carrots.
From campbells.com
4.3/5 (97)
Total Time 30 mins
Servings 4
Calories 543 per serving


FOOD WISHES VIDEO RECIPES: SHEPHERD'S PIE - THE …
Shepherd's pie recipes are traditionally done with lamb, but are great with any ground meat - turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table. Enjoy! Ingredients: 1 lb lean ground beef 3 tbsp flour 3/4 cup beef broth or stock 1 tsp salt 1/2 tsp black pepper 3 tbsp ketchup (or Kraft red pepper …
From foodwishes.blogspot.com


RECIPES/LAMBLESS-SHEPHERDS-PIE.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


BEST COOKING BUTTER RECIPES: LAMBLESS SHEPHERD'S PIE
lambless shepherd's pie this dish takes some time to prepare, but it well worth the effort. it's an excellent vegetarian alternative at any holiday meal. Ingredients. Servings: 6; 5 medium potatoes, peeled ; 4 tablespoons butter ; 1 1/2 teaspoons salt ; fresh ground black pepper to taste ; 2 cups milk, warmed ; 1/2 cup kasha (toasted buckwheat groats) 2/3 cup bulgar ; 2 cups minced …
From worldbestbutterrecipe.blogspot.com


VEGETARIAN SHEPHERD'S PIE WITH MUSHROOMS RECIPE - FOOD NEWS
Classic Recipes / Colorful Recipes / Comfort Food / Flexible Recipes / Main Courses / Quickies / Vegan Recipes / Winter Shepherd’s Pie This vegetarian shepherd’s pie recipe is a simple yet delicious lambless version of the real thing. Add the mushrooms, thyme, and tarragon and simmer for another 10 minutes, or until all the liquid is reduced. Add the grape juice to deglaze …
From foodnewsnews.com


SHEPHERD'S PIE RECIPES - BBC GOOD FOOD
Vegan shepherd's pie. A star rating of 4.2 out of 5. 119 ratings. A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low calorie, low fat, and perfect for when the nights draw in. 1 hr 50 mins.
From bbcgoodfood.com


EASY SHEPHERD PIE RECIPES ALL YOU NEED IS FOOD
EASY SHEPHERDS' PIE | JAMIE OLIVER SUPER FOOD RECIPES. Lean minced lamb works a treat here, and gives us a bumper hit of vitamin B12, keeping our immune and nervous systems healthy and preventing a drop in our energy levels. Total Time 2 hours 15 minutes. Yield 6. Number Of Ingredients 16. Ingredients ; 500 g lean minced lamb : 2 sprigs of fresh rosemary : …
From stevehacks.com


LAMBLESS SHEPHERD'S PIE | OREGONIAN RECIPES
To make topping: Put the potatoes in a 4-quart saucepan; add 10 cups of cold water and the salt. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 minutes.
From recipes.oregonlive.com


ROUND 2 SHEPHERDS PIE RECIPE
Round 2 shepherds pie recipe. Learn how to cook great Round 2 shepherds pie . Crecipe.com deliver fine selection of quality Round 2 shepherds pie recipes equipped with ratings, reviews and mixing tips. Get one of our Round 2 shepherds pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


OTTAWA FOODIES - FORUM - SHEPHERD'S PIE
I've heard my MIL say a 'true' shepherds pie is always made with lamb, (but she's not British), and she didn't offer a name for the lambless shepherds pie we had made. Either way, shepherds pie or cottage pie, I picture the same yummy meal! AD_2. 2014 Mar 23. Shepherd's Pie is lamb, Cottage Pie is beef. This isn't a recent thing at all. PubGuy. 2014 Mar 23. Here's …
From ottawafoodies.com


SHEPHERDS PIE RECIPES - FOOD.COM
Turkey Sweet Potato Shepherd's Pie. “A twist on the shepherds pie. Sweet comfort food! This is made with sweet potatoes and ground turkey, and a good hint of curry! Good to make with your leftover Thanksgiving sweet potatoes and turkey!”. -Rita1652.
From food.com


SHEPHERDS PIE LAMB RECIPE ALLRECIPES
TRADITIONAL SHEPHERD'S PIE. This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table. Provided by NicoleMcmom. Time 1h25m. Yield 8. Number Of Ingredients 22. Ingredients ; 3 pounds Yukon Gold potatoes: 1 tablespoon kosher salt: ¼ cup …
From tfrecipes.com


LAMBLESS SHEPHERDS PIE RECIPES
Lambless Shepherd's Pie recipe All Recipes Main Dish Recipes Savory Pie Recipes Vegetarian Pie. Ingredients 5 medium potatoes, peeled . 4 tablespoons butter 1 ½ teaspoons salt fresh ground black pepper to taste 2 cups milk, warmed ½ cup kasha (toasted buckwheat groats) ⅔ cup bulgar 2 cups minced onion 2 cloves garlic, minced 2 carrots, finely chopped 2 cups sliced …
From tfrecipes.com


SHEPHERDS PIE RECIPES : FOOD NETWORK | FOOD NETWORK
Chicken Shepherd's Pie with Kale Mash. Recipe | Courtesy of Food Network Kitchen. Total Time: 1 hour 30 minutes. 2 Reviews.
From foodnetwork.com


LAMBLESS SHEPHERD'S PIE - OREGONLIVE.COM
DINNER TONIGHT Five days a week, The Oregonian FOODday staff offers a recipe from our archives for your consideration for dinner tonight. » Earlier Dinner Tonight recipes » Recipes database...
From oregonlive.com


SHORT-CUT SHEPHERDS PIE RECIPE
The secret ingredients in this recipe for the classic comfort food shepherd's pie are American chees... 10 Min; 12 Yield; Bookmark. 75% Lambless Shepherd's Pie Allrecipes.com This dish takes some time to prepare, but it well worth the effort. It's an excellent vegetarian alt... 1 Hour 5 Min; 6 Yield; Bookmark. 92% Shepherd's Pie II Allrecipes.com This is a savory pie with lots of …
From crecipe.com


SHEPHERD'S PIE - CANADIAN LIVING
Combine oil, garlic, thyme, salt and pepper; spread all over top and sides of roast. Pour 1-1/2 cups (375 mL) water into pan. Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast until thermometer inserted in centre registers 150°F (65°C) for medium-rare, about 1-1/4 hours, or until desired doneness.
From canadianliving.com


BEST SHEPHERDS PIE EVER - CANADIAN LIVING
Put mixture into 9x11 casserole and spread creamed corn over top then put niblets corn evenly over that. Carefully put the creamy mashed potatoes on top and sprinkle with a touch of paprika. Put in oven at 350 degrees until heated through and barbeque sauce comes up around edges and makes it a beautiful work of art, 20-30 minutes.
From canadianliving.com


VEGGIE SHEPHERD'S PIE RECIPE - FOOD NEWS
Classic Recipes / Colorful Recipes / Comfort Food / Flexible Recipes / Main Courses / Quickies / Vegan Recipes / Winter Shepherd’s Pie This vegetarian shepherd’s pie recipe is a simple yet delicious lambless version of the real thing. 13 hours agoPreparation 1. Preheat oven to 350 F. 2. Warm a skillet over medium heat and swirl in the vegetable oil. Add the onions and peppers …
From foodnewsnews.com


LAMBLESS SHEPHERD'S PIE - PLAIN.RECIPES
Grease a 10 inch round pie pan or casserole dish, and spoon the vegetable-grain mixture into it. Smooth the mixture with a plastic spatula. Spoon on the mashed potatoes over the vegetable mixture leaving an uneven top surface. Bake the pie uncovered for 30 minutes. Garnish with the chopped parsley. Cut the pie into pieces, and serve.
From plain.recipes


WHAT CAN I SERVE WITH SHEPARDS PIE? - HOME COOKING - CHOWHOUND
Some people also add a dash of malt vinegar to the peas, others use mint. Mushy peas, though delicious, are usually more traditionally served with fish and chips. Simple cooked mixed veg (peas, carrots, cauliflower, runner beans, etc) are usually served with Shepherd's pie, if you haven't got veggies already in the pie. Reply.
From chowhound.com


Related Search