CHUNKY SHEPHERDS PIE
This recipe is a sort of hybrid between beef stew and shepherds (or cottage) pie. It's great for cold winter nights!
Provided by Elsee03
Categories Savory Pies
Time 50m
Yield 1 bake, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Boil peeled and chopped potatoes.
- 2. Melt 4 tablespoons of butter in a medium saucepan.
- 3. Saute onions in butter (10 minutes over medium heat). Add all other vegetables. Cover, lower heat.
- 4. Melt 1 tablespoon of butter in a large saucepan.
- 5. Brown pre-cut pieces of meat on each side.
- 6. Add vegetables to meat and saute.
- 7. Add salt, pepper and worcestershire sauce.
- 8. Add beef broth and cook uncovered on low for 10 minutes.
- 9. Mash potatoes with remaining butter and milk. You can add milk gradually to make potatoes as creamy as you'd like.
- 10. Place beef and vegetables in bottom of baking dish. Add potatoes on top. Create peaks with the mashed potatoes (they will brown nicely).
- 11. Cook at 400 degrees for 30-40 minutes until bubbly and browned.
QUICK SHEPHERD'S PIE
Shepherd's Pie is great with leftover homemade mashed potatoes, but it's tasty with ready-made mashed potatoes from the grocery store, too -Jennifer Early, East Lansing, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Heat potatoes according to package directions., Meanwhile, in a large skillet, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in gravy mix. Add vegetables and water; bring to boil. Reduce heat; simmer until heated through, stirring occasionally. Transfer to a 9-in. square baking pan., Spread potatoes over top; sprinkle with pepper. Broil 4-6 in. from the heat for 10-15 minutes or until golden brown.
Nutrition Facts :
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
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