SHEPHERD'S PIE
The epitome of simple, homey comfort food, shepherd's pie is a casserole consisting of creamy mashed potatoes atop a rich and bubbly stew.
Provided by Jennifer Segal
Categories Dinner
Time 1h30m
Yield 4 to 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 375°F and set an oven rack in the middle position.
- Place the beef, baking soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl. Mash with your hand to combine. Set aside for 20 minutes.
- While the meat tenderizes, place the potatoes in medium saucepan and add just enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft and fork-tender, 8 to 10 minutes. Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry and fluffy, about 3 minutes. Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt. Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set the mashed potatoes aside.
- Heat a 12-in oven-proof skillet over medium heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the onions and carrots to the bacon fat and cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the wine and increase the heat to high; bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add the flour and stir until dissolved. Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce; continue cooking on high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes. Add the chicken broth; bring to a simmer, reduce the heat to low, and cook, scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes. Stir in the thyme, pepper, peas, and reserved bacon, and cook until the peas are warmed through. Taste and adjust seasoning, if necessary.
- Dollop the mashed potatoes evenly over the filling. Use a rubber or offset spatula to spread the potatoes evenly over the stew and all the way to the edges of the skillet. Drag a fork across the top to make ridges. Place the skillet on a baking sheet or large sheet of foil to catch any drips and bake until the filling is hot, the topping is lightly browned, and the edges are bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.) Sprinkle with chives and serve.
- Note: If you don't have an oven-safe skillet, you can transfer the meat mixture to a 2.5-qt casserole dish and then spread the mashed potatoes overtop.
- Make-Ahead Instructions: The stew portion of the recipe can be made several days ahead of time and refrigerated. Before assembling the pie, reheat the stew, adding a little broth if necessary if it seems dry. The mashed potatoes should be made right before assembling and baking the pie.
Nutrition Facts : Calories 650, Fat 33 g, Carbohydrate 50 g, Protein 33 g, SaturatedFat 15 g, Sugar 7 g, Fiber 5 g, Sodium 1243 mg, Cholesterol 122 mg
LEFTOVER LAMB SHEPHERD'S PIE
On the lookout for leftover lamb recipes? The best way to use up the leftovers from your Easter roast is in our ultimate leftover lamb shepherd's pie! Looking for something else? This tomato butter bean recipe uses leftover lamb and lots of feta.
Provided by Recipe by Donal Skehan.
Categories Alternative barbecue recipes
Time 1h10m
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a large frying pan, then gently cook the onion, carrots, celery and garlic for 10-12 minutes until tender.
- Add the thyme and red wine, then simmer for 2-3 minutes. Add the leftover lamb, stock, Worcestershire sauce, ketchup and tomato purée, then season. Simmer gently for 15 minutes until the mixture has reduced.
- Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender when pierced with a fork. Drain, return the potatoes to the pan and mash until smooth. Beat in the butter and egg yolks, then stir through the grated parmesan.
- Spread the lamb mixture in a 1.5 litre ovenproof dish and top with the mash. Sprinkle over a little extra parmesan and season. Bake in the oven for 20-25 minutes until golden on top and bubbling.
Nutrition Facts : Calories 553kcals, Fat 30.1g (14.1g saturated), Protein 33.6g, Carbohydrate 35.4g (7.9g sugars), Fiber 4.8g
THE SUPREME SHEPHERD'S PIE
This is a great way to breathe new life into your leftovers! Just add onions to your leftover roast beef, gravy, and mashed potatoes.
Provided by Sunny
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place roast beef in an even layer in bottom of a 2 quart casserole dish. Cover with sliced onions, then gravy. Spread mashed potatoes over top.
- Bake in preheated oven for 1 hour, until potatoes are browned.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 43.8 g, Cholesterol 52.3 mg, Fat 12.4 g, Fiber 4.2 g, Protein 19.2 g, SaturatedFat 4.8 g, Sodium 862.9 mg, Sugar 5.5 g
SHEPHERD'S PIE RECIPE WITH BEEF OR LAMB
Steps:
- Gather the ingredients.
- Heat the oven to 400 F. Grease a 2 1/2-quart baking dish.
- In a heavy skillet , melt the butter over medium heat. Add the onion and sauté until tender.
- Add the diced beef or lamb to the skillet along with the prepared gravy, carrots, and peas . Stir to blend.
- Heat through and season with salt and pepper, to taste.
- Transfer the meat and vegetable mixture to the prepared baking dish.
- Put the mashed potatoes in a large bowl. Add the egg yolk to the mashed potatoes and beat until well blended.
- Spoon the potatoes evenly over the shepherd's pie meat and vegetables.
- Bake the shepherd's pie in the oven for about 30 minutes, or until mashed potatoes are browned and the gravy is bubbling.
Nutrition Facts : Calories 623 kcal, Carbohydrate 34 g, Cholesterol 215 mg, Fiber 5 g, Protein 39 g, SaturatedFat 15 g, Sodium 1294 mg, Sugar 6 g, Fat 36 g, ServingSize 4 servings, UnsaturatedFat 0 g
SHEPHERD'S PIE FROM LEFTOVER BEEF ROAST AND MASHED POTATOES
Make and share this Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Pot Roast Layer:.
- In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.
- Potato Layer:.
- Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.
- Biscuit Layer:.
- Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
- Spray a 9x9x2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions with gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.
ROAST BEEF POT PIE
Roast Beef Pot Pie is an easy, delicious dinner recipe with leftover beef! Flaky pie crust with savory filling of roast beef, potatoes, veggies, and gravy.
Provided by Sabrina Snyder
Categories Dinner
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Add potatoes to a large pot with water and boil them for 10 minutes.
- Drain and set aside.
- Add butter to skillet along with onions and cook for 4-5 minutes until translucent.
- Whisk in the flour until combined then add the broth and whisk well until smooth.
- Cook for 4-5 minutes until thickened.
- Add in the potatoes, mixed vegetables, roast beef, salt and pepper and stir well.
- Line pie plate with pie crust.
- Pour mixture into pie plate (if your plate is shallow and it will overfill stop filling it).
- Cover with seconds pie crust and seal around the edges.
- Cut two small slits into the top of the pie and gently press out any air stuck inside.
- Brush with beaten egg and top with kosher salt and pepper if desired.
- Bake for 30 minutes then lower temperature to 325 and bake an additional 30 minutes.
Nutrition Facts : Calories 537 kcal, Carbohydrate 54 g, Protein 24 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 2034 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
SHEPHERD'S PIE WITH LEFTOVER POT ROAST
Shepherd's Pie with leftover pot roast recipe. If you have leftover pot roast, try a delicious leftover pot roast recipe today for a pot roast remix. Typically, when I make a slow cooker pot roast I cook an extra large beef roast for leftovers. There are so many wonderful ways to use leftover pot roast and this Shepherd's Pie recipe is one of my favorites.
Provided by About a Mom
Categories Dinner
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Saute onion in butter until tender.
- Add the shredded beef, gravy, peas and carrots.
- Heat through and season with salt and pepper to taste.
- Pour into a 9x13 greased casserole dish.
- Add beaten egg into the potatoes, and spoon over the meat and vegetable mixture.
- Bake at 400 degrees for approximately 30 minutes, until bubbly.
Nutrition Facts : ServingSize 1 g, Calories 177 kcal, Carbohydrate 14 g, Protein 14 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 62 mg, Sodium 76 mg, Fiber 1 g, Sugar 2 g
SHEPHERD PIE WITH LEFTOVER ROAST BEEF AND POTATOES BY PAULA DEEN
I watched a video on the Food Network by Paula Deen for this recipe. But when I searched the recipes for this it was different than what she did in the video. So here is my guess at the amounts she used in the video.
Provided by diner524
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Beef Layer:.
- In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add beef and cook until browned, add the gravy to heat up. Season with salt and pepper, to taste. Set aside.
- Biscuit Layer:.
- Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
- Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of meat and gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.
Nutrition Facts : Calories 371.3, Fat 17, SaturatedFat 8.4, Cholesterol 31.8, Sodium 1096.6, Carbohydrate 48.2, Fiber 2.9, Sugar 6.6, Protein 7.7
SHEPHERD'S PIE FROM LEFTOVER BEEF ROAST AND MASHED POTATOES
Leftovers don't have to be boring! Turn leftover pot roast and potatoes, mashed or otherwise, into a richly flavored shepherd's pie. You'll need a few more ingredients like onion, corn or mixed veggies.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 350 °F.
- Pot Roast Layer:
- In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add pot roast and cook until browned. Season with salt and pepper, to taste. Set aside.
- Potato Layer:
- Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.
- Biscuit Layer:
- Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
- Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of pot roast and onions with gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.
SHEPHERD PIE WITH LEFTOVER ROAST BEEF AND POTATOES
I watched a video on the Food Network by Paula Deen for this recipe. But when I searched the recipes for this it was different than what she did in the video. So here is my guess at the amounts she used in the video.
Provided by Lynn Dine
Categories Casseroles
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Beef Layer: In a large skillet over medium-high heat, saute onion in 2 tablespoons butter. Add beef and cook until browned, add the gravy to heat up. Season with salt and pepper, to taste. Set aside.
- 2. Biscuit Layer:. Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.
- 3. Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of meat and gravy. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.
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- Start the potatoes to boil (see note below) and then continue with the rest of the recipe. In the pan the potatoes were cooked in, while potatoes are still hot, mash the potatoes. Add 2 tablespoons butter and the milk and continue to mash. Add salt and pepper. The mash should be stiff and heavy but a texture that’s spreadable. Add a little more milk if needed. Cover to keep warm while the rest of the dish is assembled.
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- 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.
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