BEST CLASSIC SHEPHERD'S PIE RECIPE
The Best Classic Shepherd's Pie - AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes and baked.
Provided by Amanda Finks
Categories Dinner Entree Main Course
Time 1h10m
Number Of Ingredients 22
Steps:
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
- Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
- Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside. Preheat oven to 400 degrees F.
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
- Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
- Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
- Add the parmesan cheese to the potatoes. Stir until well combined.
- Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
Nutrition Facts : ServingSize 1 /6th of the recipe, Calories 400 kcal, Carbohydrate 13 g, Protein 19 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 97 mg, Sodium 751 mg, Fiber 2 g, Sugar 2 g
GARLIC SHEPHERD'S PIE
Chili sauce adds a slightly sweet touch to this potato-topped meat and veggie pie.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
- While beef mixture is simmering, make potatoes as directed on pouch, using water, milk and butter. Let stand 5 minutes.
- Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
- Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.
Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 1 g
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.
UPDATED SHEPHERDS PIE
An easy shepherd's pie made with lean ground beef has a light but flavorful layer of creamy mashed potatoes on top.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
- Heat oven to 375 degrees F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
- Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
- BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 36 g, Cholesterol 68.5 mg, Fat 9.6 g, Fiber 6.1 g, Protein 26 g, SaturatedFat 5 g, Sodium 284.7 mg, Sugar 4 g
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- Follow the instructions here to prepare a half batch of this mashed potatoes recipe. Once the mashed potatoes are ready to go, remove from heat and set aside until ready to use.
- Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the ground beef (or lamb) and cook until browned, crumbling it with a wooden spoon as it cooks. Transfer the cooked beef to a separate plate with a wooden spoon and set aside, reserving any grease in the sauté pan that it has left behind. (Or if there is no leftover grease, add an extra tablespoon of oil to the pan.)
- Add the onion and sauté for 5 minutes, stirring occasionally. Add the carrots, celery, mushrooms, garlic and sauté for 5-7 more minutes, stirring occasionally, until softened.
- Stir the flour in with the veggie mixture until evenly combined, then continue to sauté for 1 minute more, stirring frequently. Stir in the wine, then use a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan.
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Reviews 31Calories 716 per servingCategory Main Dish
- In a large skillet, heat oil, onions, carrots, rosemary, thyme, and garlic over medium heat cooking for 1-2 minutes;
- Add in the beef and continue cooking for 5-7 minutes, stirring occasionally, until cooked through;
- Reduce the heat to medium-low, and add the Worcestershire sauce, salt pepper, green peas, and corn. Add the tomato paste at this time if desired, and stir to combine well;
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