GRAMMY'S SHEPHERD'S PIE
"The secret to this recipe is searing the meat substitute to develop some caramelized flavor and texture. It also doesn?t hurt that the whole thing is covered in mashed potatoes!" says Damaris.
Provided by Damaris Phillips
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F. Make the potatoes: Put the potatoes in a large saucepan and cover with cold salted water. Bring to a boil. Cook until the potatoes are tender, 12 to 14 minutes. Reserve 1 cup of the cooking water, then drain and place the potatoes in a stand mixer fitted with the whisk attachment.
- Combine the sour cream and egg, then add to the potatoes; season with a pinch of salt and 1/2 teaspoon pepper. Whip, adding 1/4 cup of the reserved cooking water at a time, until smooth and fluffy, 2 to 3 minutes. Taste and adjust the seasoning as needed. Fold in all but 1 tablespoon of the scallions and set aside.
- Make the filling: Melt the butter in a large cast-iron skillet over medium heat. Add the carrots, celery, onion and beef substitute and saute until tender, 4 to 6 minutes. Sprinkle the flour over the top and saute to cook off the flour flavor, about 1 minute. Whisk in the beer and stock until combined. Stir in the corn, edamame, steak sauce, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 2 to 4 minutes. Remove from the heat and season with salt and pepper.
- Fill six 4-inch cast-iron skillets (or ramekins) halfway with the filling. Divide the mashed potatoes among the pans. Place the skillets on a baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 25 minutes. Top with the remaining scallions.
FRENCH ONION SHEPHERD'S PIE
Easy shepherd's pie with ground beef and French onion soup that tastes great.
Provided by SandyH
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Mash potatoes and add 1/2 cup Cheddar cheese, milk, green onion, and butter. Stir until mixed well.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet with flour and pepper until browned and crumbly, 5 to 7 minutes. Stir in French onion soup and water.
- Warm frozen peas in a small, microwave-safe bowl in the microwave for 1 minute. Stir peas into the beef and soup mixture.
- Pour the meat and soup mixture into the bottom of a glass casserole dish. Spread potatoes over the top using a rubber spatula. Top with remaining Cheddar cheese and sprinkle with more pepper.
- Bake in the preheated oven until hot and bubbly, about 20 minutes.
Nutrition Facts : Calories 638.9 calories, Carbohydrate 62.2 g, Cholesterol 111.8 mg, Fat 27.7 g, Fiber 8.3 g, Protein 36 g, SaturatedFat 13.6 g, Sodium 965.5 mg, Sugar 7.6 g
EASY SHEPHERD'S PIE
.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
- Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 31.6 g, Cholesterol 88.8 mg, Fat 24.6 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 771.5 mg, Sugar 1.1 g
FRENCH ONION SHEPHERD'S PIE
This hearty casserole has all of the rich flavor of the French onion soup my family loves. The cheese-topped mashed potatoes over the hearty combination of beef and onions make it ideal for an autumn dinner. It doubles and freezes easily, so make one for tonight, and one for the freezer.-Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook for 35-40 minutes or until deep golden brown, stirring occasionally., Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in flour and salt until well blended; cook 1 minute longer. Combine the broth, brandy, Worcestershire sauce and mustard. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in onions; heat through. , Transfer beef mixture to a greased 8-in. square baking dish. Spread with potatoes; sprinkle with cheese. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and cheese is melted. If desired, increase heat to 475° and bake an additional 8-10 minutes until top is golden brown.
Nutrition Facts : Calories 563 calories, Fat 27g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1150mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.
FRENCH ONION SHEPHERD'S PIE SKILLET
Brothy, richly flavored French onion soup meets shepherd's pie in this comfort food mashup that couldn't be easier. Ground beef and Progresso™ beef flavored broth create a deeply savory base for this meal, so there's no need to spend hours stewing meat and making broth. Betty Crocker™ roasted garlic mashed potatoes make for a fluffy and cheesy topping that's a perfect replacement for the cheese toast of French onion soup. So next time you need a cozy weeknight meal full of flavor and low on fuss, you know what's on the menu.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. In 12-inch ovenproof skillet, heat oil over medium-high heat until hot; add beef, and cook 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain; clean out skillet, and set beef aside. Add butter to same skillet, and melt over medium-high heat. Add onions; cook 5 to 7 minutes or until softened and browned. Stir in garlic, thyme and pepper; cook and stir 30 seconds. Stir in broth and soy sauce; heat to simmering. Return beef to skillet, and simmer 2 to 4 minutes or until sauce is thickened slightly. Remove from heat.
- Make potatoes as directed on pouch. Stir cheeses into potatoes. Spoon mixture over beef mixture in skillet. Bake 18 to 22 minutes or until heated through (at least 165°F in center) and top is slightly puffed and golden brown. Garnish with parsley.
Nutrition Facts : Calories 650, Carbohydrate 34 g, Cholesterol 135 mg, Fat 4 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 20 g, ServingSize About 1 1/2 Cups, Sodium 1380 mg, Sugar 6 g, TransFat 1 1/2 g
SHEPHERD'S PIE RECIPE BY TASTY
Here's what you need: olive oil, ground lamb, salt, pepper, large onion, large carrots, garlic, fresh thyme, fresh rosemary, tomato paste, worcestershire sauce, red wine, chicken stock, yukon gold potato, unsalted butter, large egg yolks, sour cream, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425°F (220˚C).
- Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
- Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
- Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
- Pour in the red wine and reduce until almost completely evaporated.
- Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
- Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
- Transfer the potatoes to a large bowl and mash until smooth.
- Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
- Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
- Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
- Bake for 30 minutes, until the potatoes are golden brown.
- Enjoy!
Nutrition Facts : Calories 655 calories, Carbohydrate 34 grams, Fat 40 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams
SHEPHERD'S PIE WITH CARAMELIZED ONIONS
This is an old recipe that my children loved when they were younger--fresh simple flavors--especially if you caramelize the onions right! Family favorite from "Farmhouse Cookbook". You can simplify it by using instant mashed potatoes, but fresh is definitely better. (I just recently made this and thought I'd up the nutritional value by throwing in a bag of fresh spinach and stirring it in just before I put mixture in pan to bake. Mmm -- great addition.)
Provided by SharleneW
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Steam potatoes in a steamer basket over boiling water until they are soft, 20 to 25 minutes.
- Meanwhile, mix ground beef in a bowl with allspice, salt and pepper to taste.
- Brown seasoned ground beef in a large skillet until it is almost cooked through, but still somewhat pink.
- Transfer to a medium-size bowl with a slotted spoon.
- Add the onions to the fat in the skillet, cover and cook, stirring frequently, until they are a deep golden to dark brown, about 10 minutes.
- The onions should get quite dark brown and caramelized. (Don't cook at too high of a heat, or they will burn).
- Add the water and stir, scraping browned bits from bottom of skillet.
- Add onions and the cooking liquid to the ground beef and stir until combined. Season to taste and set aside.
- Preheat the oven to 350°F.
- Mash the potatoes until they are completely smooth, adding the milk and cream as you mash them.
- Season to taste with salt and pepper. (The potatoes will be quite soft)
- Add corn to the meat mixture.
- Press mixture into a 9-inch glass pie plate or 8x8-inch glass baking pan.
- Spoon or pipe potatoes evenly over the mixture, making sure you completely and evenly cover the meat (don't pile in center).
- Bake until it is hot through, about 30 minutes.
- Remove from oven while you heat broiler.
- Broil about 2 inches from the heat until potatoes are golden brown on top, 3 to 4 minutes.
- Serve immediately.
MY MOTHER'S SHEPHERD'S PIE
Geoffrey Zakarian ate this dish often as a kid, but he didn't know it as shepherd's pie, just as a tasty use of leftovers. "My mom, Viola, served it whenever there was extra meat," he says. "It's the best comfort food." The recipe is easy to adjust based on what you have: You can substitute ground beef or turkey for the lamb or swap the potato for cauliflower or turnip purée.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the potatoes: Peel and cube the potatoes into a 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
- For the filling: Preheat the oven to 375˚ F. In a medium sauté pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
- In a large shallow ovenproof braising pan, heat the canola oil over medium-high heat. Add the diced onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Cook, stirring, until the lamb is cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Spoon off any excess fat. Season with salt and pepper and stir in the parsley.
- Top the lamb mixture with an even layer of the potatoes. For the topping: Drizzle the potatoes with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the potatoes are lightly browned, about 40 minutes. Garnish with additional parsley.
FRENCH ONION TURKEY SHEPHERD'S PIE
In this healthier version of a traditional recipe, I punch up the flavor of turkey with caramelized onions and brandy, cut saturated fat with heart-healthy canola oil, and save a few calories for a sprinkling of gooey cheese. Serve with a side of lemony green beans and everyone's happy! -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onions and 1/4 teaspoon salt in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown., Drain potatoes. Mash with 1/4 cup broth and pepper; set aside and keep warm., In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Add the flour, brandy, mustard, Worcestershire sauce and remaining broth and salt. Cook and stir for 5-7 minutes or until thickened. Stir in peas and onion mixture., Transfer to a 1-1/2-qt. baking dish coated with cooking spray; spread with potato mixture. Bake, covered, at 375° for 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until golden brown.
Nutrition Facts : Calories 360 calories, Fat 9g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 803mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges
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