SHEPHERD'S PIE BAKED POTATOES
Shepherd's Pie Baked Potatoes are everything you love about the classic shepherd's pie but served over a warm baked potato. A delicious shepherd's pie filling of ground turkey, seasonings, beef broth, and veggies gets loaded on top of a soft potato and topped with shredded cheese.
Provided by Jessica
Categories Dinner
Time 1h45m
Number Of Ingredients 16
Steps:
- Bake 6-8 potatoes in the oven for 1 hour at 425°. See post above for my favorite way to bake them. Or just scrub the potatoes and wrap up in tin foil (to keep the skin soft), poke some holes in it and let it bake. You can also make baked potatoes in the instant pot or the slow cooker. See post above for links to great recipes.
Nutrition Facts : Carbohydrate 49 g, Protein 28 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 702 mg, Fiber 4 g, Sugar 4 g, Calories 398 kcal, ServingSize 1 serving
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.
SHEPHERD'S PIE TWICE-BAKED POTATOES
This recipe features the best of two classics-baked potatoes and shepherd's pie. Serve with a green salad, and satisfaction is guaranteed even for those with the heartiest appetites. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 26
Steps:
- Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour., In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika. , Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika. Freeze option: Wrap unbaked stuffed potatoes and freeze in a freezer container. To use, partially thaw in refrigerator overnight. Bake as directed, adding additional time until heated through.
Nutrition Facts : Calories 986 calories, Fat 56g fat (32g saturated fat), Cholesterol 183mg cholesterol, Sodium 1066mg sodium, Carbohydrate 86g carbohydrate (12g sugars, Fiber 11g fiber), Protein 37g protein.
SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY
This hearty meat and potato dish can be made using ingredients you probably already have in your pantry. Traditionally made with ground lamb or beef, our version of Shepherd's, or Cottage Pie includes an 85/15 ground beef blend, canned carrots and peas; is served in a baked potato, and topped with creamy cheddar mashed potatoes. Whatever you call it, it's sure to remain as a classic comfort food.
Provided by Tikeyah Whittle
Categories Dinner
Time 1h18m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
- Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
- Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
- While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
- Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
- When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
- Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
- Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
- Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
- Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
- Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
- Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
- Top the potatoes with the chives and serve warm
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 79 grams, Fat 47 grams, Fiber 9 grams, Protein 43 grams, Sugar 11 grams
SHEPHERDS PIE JACKET POTATOES
A fun teatime treat for the whole family; jacket potatoes baked in the oven and filled with a delicious shepherds pie filling
Provided by Ciara @ My Fussy Eater
Categories Main Meal
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 180c. Wash the potatoes and pierce them several times with a fork. Place on a baking tray and bake in the oven for 50-60 minutes until cooked through.
- Meanwhile, heat the oil in a frying pan. Add the onions and garlic and gently cook for 3-4 minutes. Add the lamb mince and cook until brown.
- Add the carrots, celery, water and dried herbs and cook on a simmer for 10 minutes. Add the frozen peas and gravy granules and mix well. Cook for a further 3-4 minutes before taking off the heat.
- When the potatoes are cooked slice the top off each of the potatoes. Scoop out about 3/4 of the filling inside the potatoes and put this into a bowl. Add the butter and mash it with a fork.
- Spoon the shepherds pie filling into each of the baked potatoes and top with a large dollop of the mashed potato. Top with cheese and serve.
Nutrition Facts : ServingSize 1 Serving (not including optional cheese to top), Calories 432, Sugar 6 g, Sodium 145.8 mg, Fat 22.6 g, SaturatedFat 10.3 g, TransFat 0 g, Carbohydrate 42.3 g, Fiber 7.7 g, Protein 15.9 g, Cholesterol 60.9 mg
SHEPHERD'S PIE JACKETS
A jacket potato with a difference - these bake so quickly in the microwave, and the mince and cheese make a filling and tasty supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Put the potatoes in the microwave on high (750W) for 20 minutes until cooked through. While they're cooking, tip the mince and onion into a pan and cook on the hob for 10 minutes until the onion is golden and the mince has lost its pink colour. Splash in the Worcestershire sauce and cook for 1 minute, then pour in the stock and squeeze in the tomato purée.Give a good stir to dissolve the purée, then cover and simmer for 20 minutes or until the meat is tender.
- Cut each potato in half and scoop the flesh into a bowl, leaving a thin layer inside the potato skin. Break up the flesh with a fork, then season and mash in the milk and butter until smooth and creamy.
- Preheat the grill to high. Put the potatoes skin side down in a shallow roasting tin and spoon in the meat mixture. Top with the mash and sprinkle with the cheese. Grill until the cheese has melted and the filling is hot. Serve with steamed green vegetables.
Nutrition Facts : Calories 453 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
SWEET POTATO SHEPHERD'S PIE
Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In pot of boiling water, cook potatoes for about 15 minutes or until tender.
- Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
- In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
- Stir in flour and cook, stirring, for 1 minute.
- Add stock to skillet; bring to a boil.
- Add peas, corn, carrots, and remaining ground pepper.
- Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
- Bake in the preheated oven for about 15 minutes or until bubbly around edges.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 50.9 g, Fat 8.4 g, Fiber 10.6 g, Protein 19.3 g, SaturatedFat 1 g, Sodium 729.2 mg, Sugar 12.9 g
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