SPICY SHEPHERD'S PIE WITH CHORIZO
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
- Meanwhile, heat the olive oil in a large ovenproof skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until slightly browned, about 5 minutes. Add the beef and cook, breaking it up, until browned, about 5 minutes. Add all but 1 tablespoon of the scallions to the skillet along with the corn, poblano, tomato paste, cumin, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are slightly softened, about 5 more minutes. Add the tomatoes and chicken broth. Bring to a simmer, then reduce the heat to medium low; cook, stirring occasionally, until slightly thickened, about 10 minutes.
- Drain the potatoes and let cool slightly. Return to the pot, add the sour cream and butter and mash well. Stir in the cheese and season with salt and pepper. Dollop the mashed potatoes on top of the meat mixture in the skillet, then spread with the back of a spoon. Transfer the skillet to the oven. Bake until bubbling around the edges and the topping is browned in spots, 25 to 30 minutes. Let rest 10 minutes, then sprinkle with the reserved scallions before serving.
ZIPPY SHEPHERD'S PIE
Gather the family round with this quick and easy shepherd's pie recipe. The meat mixture can be made ahead and frozen. You can also substitute instant potatoes for the real thing if you're in a hurry. I especially love to use white cheddar in this recipe!
Provided by LAURA BELA
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
- While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.
- Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese.
- Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 31.8 g, Cholesterol 90.1 mg, Fat 31.3 g, Fiber 5.6 g, Protein 23.7 g, SaturatedFat 13.2 g, Sodium 1093.5 mg, Sugar 5.6 g
ITALIAN SHEPHERD'S PIE
For a stick-to-your-ribs main dish that's deliciously different, give this pie a try! The Italian sausage goes so well with mashed potatoes, and both get a new twist served in a crust and cut into wedges. My family is always glad to see me preparing this dish. -Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 7 minutes. Remove from the oven and remove foil; set aside. Reduce heat to 350°. , In a large skillet, cook sausage until no longer pink; drain well on paper towels. Place cottage cheese and egg in a blender; cover and process until smooth. Transfer to a large bowl; stir in potatoes, sour cream, oregano, salt and pepper., Place sausage in pastry shell; top with potato mixture. Drizzle with butter. Bake for 50-60 minutes or until a thermometer reads 160°. Sprinkle with cheese; let stand until melted. Garnish with tomatoes tossed with minced parsley if desired.
Nutrition Facts : Calories 353 calories, Fat 23g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 743mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g 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
VEGETARIAN SHEPHERD'S PIE
This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin.
Provided by Ben S.
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
- Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
- In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
- Bake 15 minutes. Brown in broiler. Serve.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 31.4 g, Cholesterol 8.4 mg, Fat 8 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 2.4 g, Sodium 307.4 mg, Sugar 8.3 g
BISCUIT-TOPPED SHEPHERD'S PIES
Here's a moist, hearty, comforting and cozy meal-in-one to warm your family on chilly fall days. No ramekins? Just spoon into an 8-in. square baking dish. You'll love this. -Josephine D. Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the peas and carrots, tomato sauce and pepper; cook and stir until heated through, 5-6 minutes. Spoon into six 8-oz. ramekins coated with cooking spray; set aside., In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. , Bake until golden brown, 10-12 minutes.
Nutrition Facts : Calories 311 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 771mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
SHEPHERD'S PIE-STYLE STUFFED ZUCCHINI
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large skillet set over high heat, heat 1 tablespoon of oil until very hot. Add the lamb, season it lightly with salt and pepper and cook, stirring and breaking up the chunks of meat, until lightly browned, 7 to 8 minutes. Remove the lamb from the skillet, drain and set aside.
- Preheat the oven to 400 degrees. Slice the zucchini in half, lengthwise, and use a spoon to scoop out the flesh from its center, leaving "boats" with sides that are about 1/3 of an inch thick. Place the boats in a large roasting pan and set aside. Dice the zucchini flesh and set it aside.
- Return the skillet in which the lamb has cooked to medium-high heat and add the remaining tablespoon of oil, the diced zucchini flesh, onions, garlic, thyme, coriander and cinnamon. Cook until the vegetables are soft, about 10 minutes. Add the wine and cook until all the liquid has evaporated. Add the lamb and season to taste with salt and pepper.
- Sprinkle the zucchini boats with salt and divide the lamb mixture between the boats, packing it gently in and mounding slightly if necessary. Cover the top of each boat with a layer of mashed potatoes and dust with bread crumbs. Pour the chicken stock into the roasting pan, being careful not to wet the tops of the zucchini. Bake until the boats are soft and the potatoes are browned on top, about 40 minutes. Remove from the pan and serve.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 20 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 6 grams, TransFat 0 grams
SHEPHERD'S PIE WITH ZUCCHINI
We enjoy this casserole made with zucchini, beef, and mashed potatoes. It reheats beautifully and can be made ahead. Hope you like it!
Provided by quikgourmet
Categories Vegetable
Time 1h15m
Yield 6-7 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large fry pan over medium heat. Saute onion, red pepper, and garlic 3 minutes. Add zucchini and beef, breaking up beef with spoon. Cook stirring often, until meat loses red color (4 minutes). Stir in half the cheddar cheese, 1 t. salt, basil, and pepper. Reserve.
- Preheat oven to 450. Lightly grease 9 x 13 casserole. Bring water, milk, and 1 t. salt to boil. Stir in potato flakes; then beat in egg and rest of cheese. Remove from heat.
- Spread half of potato mixture in bottom of casserole. Spoon meat mixture over potatoes; spoon rest of potatoes on top. Sprinkle with parmesan cheese.
- Bake at 450 for 15 minutes. Broil for 3-5 to brown top; then let sit 5 minutes before cutting. (If made ahead, heat for 30 minutes at 350 or until center is warm. Then heat at 450 for 15 minutes to brown the top.).
SHEPHERD'S PIE WITH SQUASH AND POTATO TOPPING
A twist on a classic! The squash adds a bit of color and a nice flavor to the topping. Good old comfort food.
Provided by MA HIKER
Categories Meat
Time 1h40m
Yield 1 1/2 cup, 8 serving(s)
Number Of Ingredients 21
Steps:
- prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
- drain squash and potatoes; return to pot.
- Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
- Preheat oven to 375 degrees.
- Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
- Add garlic, saute 1 minute.
- Remove to plate.
- Crumble beef to skillet; cook until browned about 5 minutes.
- Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
- Add tomatoes and green beans.
- Bring to boiling.
- Lower heat; cover and cook 10 minutes.
- Spoon into 13 x 9 x 2 inch glass baking dish.
- Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
- Sprinkle with paprika if desired.
- Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
- Transfer baking dish to wire rack and cool for 15 minutes before serving.
Nutrition Facts : Calories 408.9, Fat 17.7, SaturatedFat 5.9, Cholesterol 85.4, Sodium 820.1, Carbohydrate 43.6, Fiber 8, Sugar 10.1, Protein 22.5
SHEPHERD'S PIE
Shepherd's Pie is one of those classic, traditional comfort foods that reminds me of my childhood. My grandmother used to make it for us all the time. She would use canned vegetables, but this is an updated version with all fresh vegetables, ground lamb instead of beef, and the extra bonus of aromatic rosemary and some horseradish for a kick.
Provided by Seamus Mullen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Mashed potatoes, part 1: Preheat the oven to 400 degrees F. Peel the potatoes, cut them into quarters, place them in a large pot, and cover with plenty of cold water. Add salt, dried chili pepper, and bay leaves. Cover and bring to a boil, then remove lid and reduce to a simmer. Cook all the way through, about 20 minutes. Strain, reserving some water, and discard bay leaf and dried chili.
- Filling: Meanwhile, chop onion, carrots, celery, celery root, rosemary, thyme, and garlic as indicated above.
- Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat. Add the lamb and begin to brown. Add mustard, coriander, onions, carrots, celery, celery root, rosemary, and thyme, and combine carefully with a rubber spatula.
- When the vegetables have cooked slightly, add garlic and tomato paste. Mix carefully. Add red wine, reduce heat, and simmer 5-10 minutes, stirring occasionally, until everything is cooked through. Remove from heat and set aside.
- Mashed potatoes, part 2: When the potatoes are done, drain them (reserving some cooking liquid and discarding the bay leaves and dried chili) and return them to the pot. Mash them with a potato masher, then mash in butter, lemon zest, olive oil, and horseradish. Stir in grated Cheddar. Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden and the lamb is hot, about 15 to 20 minutes.
- Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden, about 15 to 20 minutes.
- While the dish is baking, chop the parsley and mint for garnish.
- Assembly: Garnish with parsley, mint, and a drizzle of extra-virgin olive oil. Serve immediately.
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