SHEPHERD'S PIE
Here is a shepherd's pie, made easy, that your family will love.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
- Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
- Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
- Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 29.1 g, Cholesterol 92.9 mg, Fat 28.6 g, Fiber 4.1 g, Protein 24.4 g, SaturatedFat 12.3 g, Sodium 755.4 mg, Sugar 6 g
MEATLOAF SHEPHERD'S PIE
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. In a large skillet, melt the butter over medium heat.
- Add the onion and garlic and sauté for 4 to 5 minutes, or until the onions are turning translucent.
- Add the carrots and sauté for 4 minutes, or until the carrots thaw.
- Add the crumbled meatloaf and sauté for 4 to 5 minutes longer until the mixture is hot and combined.
- Add the flour and sauté for 3 more minutes.
- Add the broth, ketchup, mustard, Worcestershire sauce, marjoram, and salt and pepper to taste. Stir. Simmer the mixture for 10 minutes, stirring occasionally.
- Meanwhile, heat the refrigerated potatoes as directed on the package, or use leftover mashed potatoes, if available.
- Add the peas and sour cream to the beef mixture in the skillet and stir to combine.
- Pour into a 2 1/2-quart casserole dish and spread the mixture level.
- Top with the mashed potatoes and spread to cover, then run a fork over the potatoes to make small peaks that will brown in the oven. Sprinkle with the Parmesan cheese.
- Bake the shepherd's pie for 25 to 35 minutes or until the filling is bubbly and the potatoes are golden brown on top. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 429 kcal, Carbohydrate 41 g, Cholesterol 83 mg, Fiber 5 g, Protein 20 g, SaturatedFat 8 g, Sodium 1357 mg, Sugar 13 g, Fat 21 g, ServingSize 6 servings, UnsaturatedFat 0 g
SHEPHERD'S PIE RECIPE
A homey and comforting Shepherd's Pie recipe with a meat and vegetable gravy sauce under a crown of creamy parmesan mashed potatoes.
Provided by Natasha Kravchuk
Categories Medium
Time 1h15m
Number Of Ingredients 19
Steps:
- Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don't overcook potatoes. Drain and mash potatoes in the same pot.
- Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.
- Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).
- Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.
- Sprinkle with 2 Tbsp flour and stir for 1 minute. You'll see a film form on the bottom of your pan.
- Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.
- Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.
- Transfer meat and veggie mixture to a deep pie dish, or 11x7 or 9x9 casserole dish.
- Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn't bubble up.
- Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.
Nutrition Facts : Calories 403 kcal, Carbohydrate 30 g, Protein 17 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 99 mg, Sodium 857 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving
MEAT LOAF SHEPHERD'S PIE
"I'm a new wife and mom, so I don't have a lot of time to spend cooking," relates Jennifer Haines of Redford, Michigan. "This meal-in-one is quick and easy to make, plus it tastes so much better than plain warmed-up meat loaf."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place meat loaf slices in a greased 2-1/2-qt. baking dish. Cover with gravy; top with corn. Combine potatoes, 1/2 cup cheese, sour cream and onions; spread over corn. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 559 calories, Fat 35g fat (17g saturated fat), Cholesterol 81mg cholesterol, Sodium 1322mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 24g protein.
BAKED MEATLOAF SHEPHERD'S PIE
After doing a search, I couldn't find a decent Shepherd's Pie recipe... I did find recipes for meatloaf and mashed potato bake, however. And thus, Baked Meatloaf Shepherd Pie was birthed. This recipe is an adaptation of two highly rated recipes, Meatloaf #54257 and Mashed Potato Bake #41344. It is comfort food and a great dish to bring to someone who needs a meal, as it doubles easily, and freezes well. Enjoy!
Provided by bryan.family
Categories Savory Pies
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Prepare meatloaf: Combine first eight ingredients in a large bowl.
- Smooth into a loaf baking dish.
- Bake uncovered for 1 hour.
- While meatloaf is baking, prepare potatoes: Boil potatoes until tender, drain water.
- Mash potatoes with fork, stirring in 1/3 cup of half & half.
- In skillet melt margarine and brown slices of onions.
- Put on lid and cook, stirring occasionally, making sure all of the onions get brown (usually about 10 minutes).
- Mix potatoes and onions in a medium-size bowl.
- Place mixture in 2-qt baking dish and top with cheese.
- Bake at 350 for 20 minutes.
- When meatloaf and potatoes are done, remove from oven.
- Assemble shepherd's pie: Drain the meatloaf of grease and spoon into a 3-qt casserole dish (The meatloaf will break apart as you spoon it out.) Mash the meatloaf down into a flat layer.
- Mix peas and carrots together and add them on top of the beef.
- Spoon mashed potato mixture on top of the vegetables. The potatoes should form the top layer, so be careful not to mix the vegetables with the potatoes.
- Bake at 350 degrees for 20 minutes.
Nutrition Facts : Calories 599.9, Fat 25.4, SaturatedFat 12.8, Cholesterol 156, Sodium 699.4, Carbohydrate 58.3, Fiber 9.6, Sugar 11, Protein 35.3
SHEPHERD'S PIE MEATLOAF WITH PARMESAN POTATO CRUST AND STILTON SAUCE RECIPE
Provided by MooK
Number Of Ingredients 30
Steps:
- For the Potatoes: Cover potatoes with water in a large saucepan and place over medium-high heat. Bring to a boil and simmer until tender when pierced with a fork, about 20 minutes. Drain and return to pan. Add 3 tablespoons butter, Parmesan, and milk. Season with salt and pepper and whip potatoes using a hand-held mixer until airy, but do not over-mix. For the Meatloaf: Heat olive oil in a medium skillet over medium heat until shimmering. Add onion, celery, and garlic and cook, stirring often, until tender and translucent, about 7 minutes. Transfer to a large bowl and let cool. Adjust oven rack to lower-middle position and preheat oven to 375°F. Whisk eggs and chicken stock in a medium bowl. Sprinkle with gelatin and let stand for 5 minutes. Add the beef, pork, veal, Worcestershire sauce, mustard, tomato paste, paprika, thyme, 3/4 teaspoon salt, 1/2 teaspoon black pepper, saltines, and Parmesan cheese to bowl with cooled onion mixture. Add egg mixture and combine using hands. Do not over-mix. Spray loaf pan with cooking spray. Pack half of the meat lightly and evenly into the loaf pan, creating a well lengthwise down the center and leaving about an inch not indented on either end. Fill well with peas and carrots. Top with remaining meat, pressing gently to fuse top and bottom halves. Evenly spread mashed potatoes on the top and make a crosshatch pattern using the tines of a fork. Cut remaining 2 tablespoons of butter into small pieces and dot them on top of the potatoes. Transfer meatloaf to the oven to cook. For the Cheese Sauce: While meatloaf cooks, combine cheese, cream, and pepper in a small saucepan. Heat over medium-low heat, stirring frequently, until cheese is melted and sauces has thickened, about 10 minutes. Cover and keep warm. The meatloaf is done cooking when the potatoes are browned and an instant-read thermometer inserted into center of loaf reads 135°F to 140°F, 55 to 65 minutes.Remove from oven and let rest for 15 minutes before slicing. Serve immediately, passing Stilton sauce at table.
MEATLOAF SHEPHERD'S PIE
This is my favorite Shepherds Pie recipe. Using leftover meatloaf gives it a great flavor. We like it so much I've made meatloaf just to fix this. :) The prep time is with using leftover meatloaf and instant potatoes.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place meatloaf slices in a greased 2 1/2 quart baking dish.
- Cover with gravy; top with corn.
- Combine potatoes, 1/2 cup cheese, sour cream, and onions.
- Spread over corn.
- Bake, uncovered, at 375° for 25 to 30 minutes or until heated through.
- Sprinkle with remaining cheese.
- Bake 2 minutes longer or until the cheese is melted.
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