BARBECUE BEEF AND CORN SHEPHERD'S PIE
Round up the family for a pie full of flavor that's ready in 30 minutes! This skillet version features Cheddar-bacon mashed potatoes surrounded with corn chips on top a zesty beef mixture.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm.
- Meanwhile, cook potatoes as directed on package using water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes.
- Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.
Nutrition Facts : Calories 460, Carbohydrate 52 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 16 g, TransFat 1 g
BARBECUE SHEPHERD'S PIE
Barbecue beef topped with cheesy mashed potatoes
Provided by Kate @ I Heart Eating
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F.
- In a large saucepan cook potatoes in enough lightly salted boiling water to cover for 15-20 minutes, or until tender; drain.
- Mash with a potato masher.
- Add sour cream, milk, salt, and pepper, and mash to combine.
- Stir in 1/2 cup cheese.
- Meanwhile, in a large skillet cook ground beef until browned.
- Drain grease, and return meat to skillet.
- Stir in corn, onion, tomatoes with juice, barbecue sauce, spice mixture, and liquid smoke.
- Bring to boil.
- Reduce heat, and simmer, uncovered, for 5 minutes.
- Spoon beef mixture into a 2.5-quart baking dish.
- Sprinkle remaining 1/2 cup cheese over beef mixture.
- Spoon mashed potatoes in 6 mounds over beef mixture.
- Bake about 20 minutes, or until heated through and cheese melts.
Nutrition Facts : ServingSize 1 g, Calories 497 kcal, Carbohydrate 54 g, Protein 34 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 100 mg, Sodium 1001 mg, Fiber 3 g, Sugar 19 g
CORNED BEEF AND CABBAGE SHEPHERD'S PIE
This is a combination of my favorite corned beef and cabbage recipe, and my favorite shepherd's pie recipe. It involves a few extra steps when compared to your traditional boiled beef dinner, but the payoff at the end is well worth the extra effort. By layering the ingredients in a casserole dish, each serving has the perfect proportions of beef, cabbage, carrots, and potatoes.
Provided by Chef John
Time 5h40m
Yield 8
Number Of Ingredients 14
Steps:
- Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
- Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
- Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
- Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
- While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
- Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
- Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
- Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
- Remove from the oven and let rest for 10 minutes.
- Meanwhile, warm any remaining broth over medium-low heat.
- Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.
Nutrition Facts : Calories 664 calories, Carbohydrate 59 g, Cholesterol 143.5 mg, Fat 35.3 g, Fiber 9.8 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 1330 mg, Sugar 9 g
CORNED BEEF SHEPHERD'S PIE
My "Day After St. Patrick's Day" recipe for a corned beef and vegetable pie, topped with a mashed potato and French-fried onion crust.
Provided by The Spice Guru
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- PREPARE your favorite recipe for seasoned mashed potatoes, to yield 2 1/2 to 3 cups (TIPS: Keep it basic: Butter, milk, salt and pepper); BEAT one large egg yolk then fold well into potato mixture; SET aside; PREHEAT oven to 375 F; SPRAY a 2.5 quart casserole dish (or a deep-dish 10-inch pie plate, or an 8" x 8" square baking dish) with non-stick cooking spray.
- STRAIN 1 cup leftover corned beef broth into a small mixing bowl; RESERVE approximately 2 cups corned beef, 1 cup cabbage, and 1 cup carrot (set aside); INTO strained broth, add 1/2 teaspoon spicy brown mustard, 1/4 teaspoon prepared horseradish, 1/4 teaspoon ground coriander, and salt and freshly ground white (or black) pepper to taste; VIGOROUSLY whisk 2 1/2 tablespoons cornstarch into broth to make a slurry, until dissolved and smooth.
- TRIM fat from reserved corned beef; CUT corned beef and reserved vegetables into bite-sized pieces, to yield 2 cups each; PEEL and chop one small onion; MINCE 1 1/2 tablespoons parsley.
- MELT 2 tablespoons salted real butter in a saucepan over medium-low heat; STIR in the chopped onion and one tablespoon of the parsley (reserving 1/2 tablespoon for the garnish); SAUTE until onions have softened.
- VIGOROUSLY whisk in the prepared broth slurry all at once into the saucepan mixture until consistently blended; RAISE heat to medium-high and bring to a boil while whisking until slurry is thickened; ADD meat and vegetable mixture to saucepan; FOLD ingredients together without disturbing, just until evenly blended;.
- SPREAD mixture levelly into prepared baking dish.
- TOP evenly with mashed potatoes, decorating into swirls using a flexible spatula (or use a fork if desired, to create grooved swirls); DOT with grated cold butter if desired, for a golden, buttery top crust.
- SPRINKLE remaining 1/2 tablespoon minced parsley over casserole.
- BAKE casserole for 30 minutes; SPRINKLE French-fried onions over top and bake for just 2 minutes longer (be careful not to burn French-fried onions!); ALLOW to cool and set for 5-7 minutes before cutting.
- SLICE, serve and enjoy!
Nutrition Facts : Calories 164.6, Fat 5.3, SaturatedFat 3.1, Cholesterol 39.9, Sodium 524.5, Carbohydrate 26.2, Fiber 2.9, Sugar 3.8, Protein 3.5
SHEPHERD'S PIE
This recipe came from one of my best friends, Its very easy to make and is even better the next day.
Provided by saracrocker
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground beef and drain fat.
- put in a 9x13 dish.
- drain corn and add in dish with the BBQ sauce.
- mix well.
- prepare the mashed potatoes as directed on box making 12 servings.
- layer on top then add cheese
- bake in 350 degree oven until cheese is melted.
Nutrition Facts : Calories 611.3, Fat 19.5, SaturatedFat 8.7, Cholesterol 71.2, Sodium 599, Carbohydrate 84.2, Fiber 7.6, Sugar 6.6, Protein 28.1
BARBECUE SHEPHERD'S PIE
Have a wholesome meal even on hectic nights. I like to add leftover veggies, like green beans, sweet potatoes or corn, and zip it up with chipotle powder. -Angela Buchanan, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add turkey and onion; cook 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in carrots, peas, barbecue sauce and ketchup., Transfer to a greased 1-1/2-qt. baking dish. Spread mashed potatoes over top; sprinkle with paprika. Bake, uncovered, 30-35 minutes or until filling is bubbly. Freeze Option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 405 calories, Fat 21g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 870mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 4g fiber), Protein 16g protein.
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