WORLDS BEST SHEPHERDS PIE
Shepherds Pie is my favorite dish. I make it multiple ways. This way is the easiest and most tasty. Don't be afraid to add or subtract ingredients to suit your taste buds. The key ingredient for this is the cream of corn. Unless you absolutely hate cream of corn i wouldn't recommend omitting it. But that's up to you. Enjoy!!
Provided by Shano Mac
Categories Savory Pies
Time 55m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Start by boiling 4-6 cups of water. Enough to accommodate the potatoes.
- When water is boiling add the chopped potatoes. Boil for 10-12 mins while you are cooking the hamburger.
- Put the hamburger into a pan and cook on medium high until it begins to brown.
- Add the chopped onion and garlic.
- Cook until the onions become soft and the hamburger is almost done. Maybe 8-10 mins?.
- Add the creamed corn,regular corn, and the green beans.
- Mix all together thoroughly.
- Season the mixture with the garlic salt, onion salt, salt & pepper.
- Cook for another 4-6 mins mixing often.
- At this point strain the finished potatoes and put them back in the pot u cooked them inches Add the 3 tbsp butter and a little bit of the warm milk. Use an electric beater and start to whip them. Slowly adding the rest of the milk.
- Put the hamburger mixture into a medium sized cooking pot 8-10 inch's in diameter, 3-4 inches deep. Spread it evenly in the pot.
- Using a spatula scrape out the mashed potatoes and spread them evenly over the top of the meat mixture.
- Sprinkle the top with the Montreal steak seasoning and paprika.
- Bake at 350 for 25-30 mins or until the juices start bubbling out the sides.
- Enjoy!
TOP RATED SHEPHERD'S PIE
There are a number of shepherd's pie recipes out there and this recipe takes the best elements and creates, what I believe to be the World's Best...
Provided by MarkG
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Peel potatoes and slice into 1" cubes and add to medium sauce pan and cover with water. Bring to boil and simmer until soft.
- In large skillet, add onions, garlic and 3 tbsp butter and saute until translucent.
- Drain water from potatoes and add 3 tbsp butter, heavy cream, cheddar cheese and salt. Whip until smooth and creamy.
- Add ground beef to onions and garlic and brown thoroughly.
- Add flour and onion soup mix. Mix well and cook for 2 -3 minutes. Add broth, ketchup, Worcestershire sauce, thyme and cayenne pepper and combine thoroughly.
- Add vegetables and bring to a simmer for 5 minutes.
- Pour meat and vegetable mixture into casserole dish and top with mashed potato mixture. Place in oven. Cook for 30 minutes or until golden brown.
THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
- Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
- Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
- To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
- Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.
SHEPHERD'S PIE
When you're in the mood for a meaty, savory comfort-food classic, serve Alton Brown's Shepherd's Pie from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
- Preheat the oven to 400 degrees F.
- While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
- Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
CHICKEN SHEPHERD'S PIE
Provided by Food Network Kitchen
Time 55m
Number Of Ingredients 11
Steps:
- 1. For the topping: Put the potatoes in a large pot with enough cold water to cover by about 1 inch, add 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are very tender, about 15 minutes
- 2. For the filling: Meanwhile, preheat the oven to 375 degrees F. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring often ,until soft, 3 to 5 minutes. Stir in the flour and cook 1 minute longer. Add the tomatoes and broth. Cook, stirring often, until reduced and thickened, 7 to 10 minutes.
- 3. Remove the meat from the chicken, discarding all skin and bones. Cut or shred the meat into small pieces. (You should have about 2 cups.)
- 4. Stir the chicken and spinach into the sauce and season with salt and pepper. Transfer the filling to a 2-quart casserole dish or 4 to 6 individual oven safe ramekins.
- 5. Drain the potatoes well and force through a ricer or food mill. (You should have about 2 cups). Add the remaining 4 tablespoon butter, the cheese, and season with salt and pepper. Stir in the egg yolk. Spread the potatoes over the chicken or transfer to a large pastry bag fitted with a wide tip and pipe evenly over the chicken. Bake until the topping is lightly browned, and the chicken is heated through, about 20 to 30 minutes.
Nutrition Facts : Calories 598, Fat 33 grams, SaturatedFat 19 grams, Cholesterol 190 milligrams, Sodium 624 milligrams, Carbohydrate 35 grams, Fiber 5 grams, Protein 37 grams
BEST SHEPHERD'S PIE
This is the best shepherds pie recipe I've ever had, and it comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.-Valerie Merrill, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. , Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. , Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 378 calories, Fat 17g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 626mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein.
CHEF JOHN'S SHEPHERD'S PIE
Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
- Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
- Transfer beef mixture into an oven-proof casserole dish.
- Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
- Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
- Sprinkle with remaining 1/4 cup of grated cheese.
- Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 23.5 g, Cholesterol 58.8 mg, Fat 17.2 g, Fiber 3.2 g, Protein 16.2 g, SaturatedFat 8 g, Sodium 546.4 mg, Sugar 1.4 g
BEST EVER AMERICAN SHEPHERD'S PIE RECIPE
The tastiest, and easy recipe. I would not have posted unless I tried it and found it delicious and different from the other sheperd pie recipes on this site. Will be a regular during the chili months in buffalo! Deelicios!!!
Provided by jellyko
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In skillet, brown beef and onion. Drain fat.
- Add garlic, salt, pepper, worcestershire and flour. Cook for 1 minute.
- Add beef broth/stock and then heavy cream.
- Stir in beans.
- Pour into 11x17 inch pan. top with 1 cup cheese.
- Top with mashed potatoes. Sprinkle with the rest of shredded cheese.
- Bake at 375 for 40 minutes. Remove from oven and rest 5-10 minutes.
- I serve with salad, apple sauce and dessert of course!
Nutrition Facts : Calories 631.9, Fat 42.8, SaturatedFat 22.8, Cholesterol 163.9, Sodium 891.9, Carbohydrate 25.9, Fiber 3.9, Sugar 5.5, Protein 36.2
BEST SHEPHERDS PIE!
Found on a Disney site. I modified it a bit. Chose to use boxed butter and herb mashed potatoes because its quicker (could use homemade but be sure to also add milk) This is the best one ive tried yet. Tons of flavour!!
Provided by Tabby Bartley
Categories Savory Pies
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 16
Steps:
- Cook the corn according to the package instructions. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes.
- Add ground beef and brown. Drain any excess fat! set the heat to medium low, Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, the herbs, corn, and Worcestershire sauce.
- Gently simmer the mixture for several minutes, partially covered, then add salt and pepper to taste. Transfer the mixture to a large casserole. Set the oven to 400°
- Cook mashed potatoes according to package instructions. When done add 1/2 cup sour cream. Spoon on to top of meat mix. Sprinkle with cheese and paprika.
- Bake on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving.
Nutrition Facts : Calories 461.5, Fat 27.2, SaturatedFat 12.4, Cholesterol 101.3, Sodium 409.6, Carbohydrate 30.9, Fiber 3.4, Sugar 3.6, Protein 26.4
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