CLASSIC SHEPHERD'S PIE
A savory base of ground beef and vegetables in tangy tomato gravy and topped with a layer of buttery mashed potatoes. It's the perfect comfort food for your hungry family.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
- Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
- Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 44 g, Cholesterol 56.5 mg, Fat 17.4 g, Fiber 4 g, Protein 18.2 g, SaturatedFat 7.3 g, Sodium 1602.7 mg, Sugar 3.5 g
V'S KICKED-UP SHEPHERD'S PIE
I remember this comfort food as a child. Been making this for ages. My boys recently requested it and when I came to get the recipe from my cookbook on zaar -- I realized I hadn't posted it yet :) This is a spicy flavorful warm you up on a chilly day pie! If you can't stand the heat, get out of the kitchen.... just kidding.... cut back on the white pepper and cayenne! One of our family favorites. Mmmmm Good
Provided by Vseward Chef-V
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Cook potatoes in water just like you would for mashed potatoes. (I chop the potatoes small so they cook faster).
- Once potatoes are cooked: cream with a hand mixer, adding 3 Tbl butter (or margarine) add cream, 2/3 cup shredded cheddar cheese and white pepper and salt. Whip until creamy, cover to keep warm while preparing the rest of the pie.
- In large skillet, add onions, garlic and 3 tbsp butter and saute until translucent and fragrant. Add ground beef and brown until no longer pink, making small crumbles. (Drain off half of the drippings).
- Add flour and onion soup mix. (this makes a roux) Mix well and simmer. Add beef broth, ketchup, Worcestershire sauce, Italian seasoning and cayenne pepper and combine thoroughly (will thicken) .
- Add Peas and corn and continue to simmer for about 4 minutes.
- Pour meat and vegetable mixture into casserole dish, 9x 13 casserole or large pie pan, top with mashed potato mixture and carefully spread to cover to edges, sprinkle remaining cheddar cheese. Place on baking sheet (just in case it spills over) in oven. Cook for 25 minutes or until golden brown.
- Let sit for 5 minutes and serve!
- Take in the great raves and Enjoy!
- Don't forget to leave your review ;) I would love to hear how your family enjoyed this dish!
Nutrition Facts : Calories 785, Fat 35, SaturatedFat 18.2, Cholesterol 141.7, Sodium 2867.1, Carbohydrate 86.3, Fiber 10.3, Sugar 11.9, Protein 36.2
LIGHTENED-UP SHEPHERD'S PIE
Lean ground beef keeps the fat and calories low here. Cauliflower is mashed with the potatoes to keep carbs down, but still results in a creamy mash. Scallions add a pop of fresh flavor to the topping and tomato paste gives the filling a rich depth of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Put the potatoes in a large saucepan and add enough cold water to cover by 2 inches. Bring to a boil, cover and reduce the heat to maintain a steady simmer. Cook until a knife just pierces through the potatoes, about 7 minutes. Add the cauliflower, bring to a boil and simmer until a knife easily slides through the vegetables, about 20 minutes. Reserve 1 cup of the cooking water before draining.
- Return the potatoes and cauliflower to the saucepan. Add the scallions and mash with a potato masher. Add 1/ 4 cup of the broth and continue mashing until almost smooth. If the mixture is dry and falling apart, add a few spoonfuls of the cooking water and continue mashing. The mixture should be thick and hold together. Season with salt and pepper.
- Meanwhile, preheat the oven to 425 degrees F. Heat a large skillet over medium-high heat until hot. Add the beef and spread out in a single layer. Sprinkle with salt and pepper. Cook, stirring and breaking into small bits, until browned, about 3 minutes. Transfer to a dish with a slotted spoon.
- Add the oil to the same skillet and reduce the heat to medium. Add the carrots, garlic, celery, onions and some salt and pepper. Cook, stirring occasionally, until the vegetables are browned and tender, about 10 minutes. Add the flour and tomato paste and cook, stirring, for 1 minute. Stir in the Worcestershire sauce and remaining 1 cup broth. Bring to a boil, and then stir in the peas and the beef and its accumulated juices. Remove from the heat.
- In a 3-quart ceramic flameproof baking dish, spread the beef mixture in an even layer. Spoon the potato mixture evenly on top. Bake until the beef mixture is bubbling, about 20 minutes. Turn the oven to broil and broil until the top is golden brown, about 5 minutes more. Let rest 5 minutes before serving.
Nutrition Facts : Calories 305 calorie, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 37 milligrams, Sodium 372 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 23 grams, Sugar 11 grams
SHEPHERD'S PIE V
Ground beef and frozen vegetables are seasoned and topped with mashed potatoes. This is a handy, quick dinner casserole!
Provided by Christine
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- In a large heavy skillet, saute meat until browned on all sides, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef and chicken bouillon, rosemary, salt, pepper, steak seasoning and onion flakes. Stir in frozen vegetables. Cook, stirring occasionally, until most of the water has evaporated.
- Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes. Bake in preheated oven for 20 to 30 minutes, or until top begins to brown.
Nutrition Facts : Calories 189 calories, Carbohydrate 25.1 g, Cholesterol 23.9 mg, Fat 5.1 g, Fiber 3.7 g, Protein 11.1 g, SaturatedFat 2 g, Sodium 416.6 mg, Sugar 1.2 g
MIXED UP SHEPHERD'S PIE
When I was a kid, my dad would make meatloaf, mashed potatoes and corn. I would just mix it all together and it tasted great! This is my take on that by turning it into a quick, easy casserole
Provided by Princess Peggy
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- peel potatoes and boil until tender.
- meanwhile, brown ground beef with chopped onion.
- season ground beef mixture with garlic powder.
- once potatoes are done, mash with sour cream, milk, butter, cheese, garlic powder, and onion powder. It is your judgement as to how much to add until it is creamy.
- once potatoes are mashed and creamy, mix in ground beef mixture.
- mix in canned corn and peas.
- put entire mixture into casserole dish.
- top with shredded cheese and bread crumbs or crushed Ritz crackers.
- bake at 350F for 10 minutes or until browned.
Nutrition Facts : Calories 354.1, Fat 8.6, SaturatedFat 3.2, Cholesterol 49.1, Sodium 67.2, Carbohydrate 48.3, Fiber 7.2, Sugar 7, Protein 22.8
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
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