SHEPHERD'S PIE VI
This Shepherd's Pie is a layered casserole of beef, carrots, and potato.
Provided by Jacquie
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 52.5 g, Cholesterol 64.5 mg, Fat 17 g, Fiber 7.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 294.6 mg, Sugar 5.8 g
SHEPHERD'S PIE POTATO BOWLS
Don't be fooled. These aren't ordinary twice-baked potatoes: beneath the golden mashed potato top is a rich beef and vegetable filling. And unlike your casserole dish, the potato bowls are also edible.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prick the potatoes all over with a fork and brush them with 1 tablespoon melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternately, bake in the oven at 400 degrees F on a baking sheet until cooked through and fork tender, about 1 hour.) Let cool slightly.
- Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in the chives. Put the potato bowls on a baking sheet.
- Preheat the oven to 400 degrees F. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute. Stir in the peas until heated through, 1 to 2 minutes more.
- Spoon the beef mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 15 minutes. Cut the remaining tablespoon of butter into 4 slices and top each potato with one.
SHEPHERD'S PIE WITH GARLIC MASHED POTATOES
I got this out of a magazine many years ago (can't remember which one). I try different shepherd's pie recipes but always come back to this one. The prep time is merely guess work as is the number it feeds (depends on the appetite of those eating).
Provided by Darlene10
Categories Meat
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In large nonstick skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks.
- Add onions and garlic; cook until softened.
- Stir in flour, pepper, salt, thyme and savory.
- Add broth, water, worcestershire sauce, bay leaf and carrots.
- Cover loosely and simmer, stirring occasionally, for about 20 minutes or until quite thick and carrots are tender.
- Stir in corn.
- Add salt to taste.
- Remove bay leaf.
- Spread mixture in 11 x 7 baking dish.
- let cool slightly.
- Garlic mashed potatoes: in boiling salted water, cook potatoes with garlic until tender.
- Drain well and mash.
- Beat in milk, salt and pepper.
- Reserve 1 tbsp.
- of beaten eagg; beat remainder into potatoes.
- Spread over meat mixture; brush with reserved egg.
- Bake in 400 oven for 29 minutes or until bubbling.
SHEPHERD'S PIE POTATOES
A simple supper that's got all the elements of the ultimate comfort food. Easily scaled up if you've got more mouths to feed
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Melt half the butter in a non-stick pan. Cook the onion for 3-4 mins, then increase the heat and add the mince. Fry for a further 3-4 mins until the beef has browned. Stir in the stock, Worcestershire sauce, tomato purée and some seasoning. Gently bubble for 15-20 mins until the mince is tender and the sauce has thickened.
- To assemble, cut the jacket potato in half lengthways and scoop the flesh into a small bowl, leaving the skin intact. Mash the potato with the remaining butter and season well. Divide the mince between the potato skins, then cover with the mash. Transfer the potatoes to a baking dish, sprinkle with cheese, then bake for 15-20 mins until golden. Serve with your favourite veg.
Nutrition Facts : Calories 779 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 2.43 milligram of sodium
SHEPHERD'S PIE WITH CHEESY MASHED POTATOES
Easy to prepare. A great way to use up leftover mashed potatoes (just stir in some cheese). You can also add some thyme and/or rosemary to the meat mixture.
Provided by swissms
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cheesy Mashed Potatoes:.
- Fill a large saucepan with cold water; season with salt (1-2 teaspoons). Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes.
- Drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture, add cheese and mix well. Season with salt and pepper.
- Shepherd's Pie:.
- (Begin preparing while potatoes are boiling).
- Preheat oven at 400 degrees F.
- Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
- Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.
- Add the ground beef and cook until beef is no longer pink about 10 minutes.
- Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.
- Transfer mixture to an oven-proof baking dish and spread evenly. Place cheesy mashed potatoes on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes.
Nutrition Facts : Calories 775.7, Fat 37.4, SaturatedFat 18.9, Cholesterol 157.1, Sodium 501.2, Carbohydrate 65.8, Fiber 10.1, Sugar 7.7, Protein 44.4
COTTAGE PIE BAKED POTATOES
This family-friendly dish turns cottage pie on its head. Instead of capping the saucy mixture of simmered meat and vegetables with mashed potatoes, the filling becomes the topper for baked potato boats.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pierce the potatoes with a fork in a few spots. Put on a microwave-safe plate and microwave until tender, 14 to 16 minutes.
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic, onion, thyme and 1/4 teaspoon salt. Cook, stirring, until the onion is soft, about 4 minutes. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes.
- Stir in the beef broth, ketchup and Worcestershire sauce and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in the peas and carrots and warm through, about 1 minute; season with salt and pepper.
- Preheat the broiler. Halve the potatoes lengthwise and fluff the flesh with a fork; top each potato half with 1/2 tablespoon butter and season with salt and pepper. Place on a baking sheet. Divide the meat mixture among the potato halves, then top with the cheese. Broil until melted, about 2 minutes.
Nutrition Facts : Calories 650, Fat 36 grams, SaturatedFat 20 grams, Cholesterol 122 milligrams, Sodium 842 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 29 grams, Sugar 5 grams
SHEPHERD'S PIE POTATOES
Make and share this Shepherd's Pie Potatoes recipe from Food.com.
Provided by Sonya01
Categories Meat
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- preheat the oven to 200c.
- Prick each potato 6 times with a skewer.
- Spray with oil and sprinkle with sea salt flakes.
- Bake for 1 hr or until tender.
- Cool.
- Cut each potato in half length ways and scoop out the flesh, leaving a 1cm-thick shell
- Transfer flesh to a bowl and set aside.
- Spray inside of shells with oil.
- Bake for 15mins or until crisp and golden.
- Meanwhile, heat the oil in a non-stick frying pan over medium-high heat.
- Add oil and mushrooms.
- Cook, stirring, for 5 minutes or until softened.
- Add mince and carrot.
- Cook for a further 4 minutes
- Stir in tomatoes and bring to the boil.
- Reduce heat to medium-low.
- Cook for 2 minutes or until sauce has thickened.
- Season with salt & pepper.
- Add milk to reserve potato flesh and mash.
- Spoon mixture into potato shells.
- Top with mash mixture and sprinkle with Parmesan.
- Spray with olive oil spray.
- Bake for 15 minutes or until cheese is golden.
- Serve.
Nutrition Facts : Calories 363.2, Fat 7.4, SaturatedFat 2.9, Cholesterol 43.1, Sodium 383.8, Carbohydrate 53.6, Fiber 7.5, Sugar 8.4, Protein 22.2
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
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 WITH GARLIC POTATO TOPPING
I had a favorite recipe for Shepherds Pie that I have misplaced. I searched recipe sites like crazy trying to find it, or one similar to it, and this is what i came up with. Mine was not a garlicky topping but very similar in the fact that you beat egg into the topping(and a little cheddar cheese) and i would top it with a little bit of fine, dry breadcrumbs and a shake of parmesan once i spread it over the meat layer.If you are not a garlic fan you could probably just leave it out. Sometimes i would spread a can of cream corn over the meat layer,however this recipe calls for corn kernels to be mixed right in,you could probably still do either.My recipe also called for the thyme & savory which i like the flavor of. This recipe was credited to "New Canadian Basics"
Provided by Rhonda J
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Brown ground beef,drain fat.
- Add onions& garlic,cook until softened.
- Stir in flour,salt,pepper,thyme& savory.
- Add stock,worcestershire,bay leaf,& carrots.
- Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.
- Stir in corn.
- Add salt to taste, remove bay leaf.
- Spread in 11x7 baking dish,let cool slightly.
- For the topping: In boiling salted water,cook potatoes with garlic until tender.
- Drain well and mash,beat in milk,salt& pepper.
- Reserve 1 tbsp beaten egg,beat remainder into potatoes.
- Spread over meat mixture (easiest if you start from edges).
- Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).
- Bake at 400 for 20 minutes or until filling is bubbling.
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