EASY SHEPHERD'S PIE WITH GARLIC ROMANO POTATOES
This is a very easy shepherd's (cottage) pie that's topped with wonderful garlic and Romano potatoes. You can change the ingredients to add almost anything you like. Kids love this, and it's even better after sitting for a day. You should have most of the ingredients on hand so no trips to the grocery! You can substitute any cheese for the Romano, as well.
Provided by HEATHER C
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
- Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.
- Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.
Nutrition Facts : Calories 392 calories, Carbohydrate 33.4 g, Cholesterol 73.5 mg, Fat 20.9 g, Fiber 6.2 g, Protein 18.2 g, SaturatedFat 11.4 g, Sodium 889 mg, Sugar 6.9 g
SHEPHERD'S PIE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.
- Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
- Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.
- Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
- Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.
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
CHEDDAR-TOPPED SHEPHERD'S PIE
Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
- Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
- Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
- Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 33 g, Fiber 4 g, Protein 29 g
VEGETABLE SHEPHERD'S PIE
A delicious and savory meatless meal that sticks to your ribs!
Provided by Sparkles
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (175 degrees C).
- Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
- While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
- In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside
- In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
- Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 686.2 calories, Carbohydrate 119.6 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 21.5 g, Protein 24.1 g, SaturatedFat 8.1 g, Sodium 932.8 mg, Sugar 10.5 g
SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY
This hearty meat and potato dish can be made using ingredients you probably already have in your pantry. Traditionally made with ground lamb or beef, our version of Shepherd's, or Cottage Pie includes an 85/15 ground beef blend, canned carrots and peas; is served in a baked potato, and topped with creamy cheddar mashed potatoes. Whatever you call it, it's sure to remain as a classic comfort food.
Provided by Tikeyah Whittle
Categories Dinner
Time 1h18m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
- Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
- Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
- While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
- Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
- When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
- Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
- Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
- Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
- Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
- Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
- Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
- Top the potatoes with the chives and serve warm
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 79 grams, Fat 47 grams, Fiber 9 grams, Protein 43 grams, Sugar 11 grams
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.
SHEPHERD'S PIE WITH GARLIC POTATO TOPPING
I had a favorite recipe for Shepherds Pie that I have misplaced. I searched recipe sites like crazy trying to find it, or one similar to it, and this is what i came up with. Mine was not a garlicky topping but very similar in the fact that you beat egg into the topping(and a little cheddar cheese) and i would top it with a little bit of fine, dry breadcrumbs and a shake of parmesan once i spread it over the meat layer.If you are not a garlic fan you could probably just leave it out. Sometimes i would spread a can of cream corn over the meat layer,however this recipe calls for corn kernels to be mixed right in,you could probably still do either.My recipe also called for the thyme & savory which i like the flavor of. This recipe was credited to "New Canadian Basics"
Provided by Rhonda J
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Brown ground beef,drain fat.
- Add onions& garlic,cook until softened.
- Stir in flour,salt,pepper,thyme& savory.
- Add stock,worcestershire,bay leaf,& carrots.
- Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.
- Stir in corn.
- Add salt to taste, remove bay leaf.
- Spread in 11x7 baking dish,let cool slightly.
- For the topping: In boiling salted water,cook potatoes with garlic until tender.
- Drain well and mash,beat in milk,salt& pepper.
- Reserve 1 tbsp beaten egg,beat remainder into potatoes.
- Spread over meat mixture (easiest if you start from edges).
- Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).
- Bake at 400 for 20 minutes or until filling is bubbling.
GARLIC POTATO TOPPED STROGANOFF SHEPHERD'S PIE
I found the basic idea for this recipe in one of those "checkout aisle" cookbooks. I changed a few things to suit my family's tastes.
Provided by Chef shapeweaver
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a 12-inch skillet over medium heat, add beef, onion, Worcestershire sauce, and seasoning salt.
- Cook until beef is brown and onions are tender, stirring often; drain.
- Return to skillet and add half the bacon, and all the carrots and gravy.
- Reduce heat to medium-low. Cook 5 minutes, stirring often.
- Stir in peas and sour cream cook 2 minutes.
- Spoon into an ungreased 8 x 8-inch glass baking dish.
- Topping.
- Take leftover potatoes and garlic powder mix together.
- Border the edges of the pie with potatoes.
- Sprinkle with remaining bacon.
- Bake at 375°F for 30 to 40 minutes or until potatoes are lightly browned.
SHEPHERD'S PIE WITH SQUASH AND POTATO TOPPING
A twist on a classic! The squash adds a bit of color and a nice flavor to the topping. Good old comfort food.
Provided by MA HIKER
Categories Meat
Time 1h40m
Yield 1 1/2 cup, 8 serving(s)
Number Of Ingredients 21
Steps:
- prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
- drain squash and potatoes; return to pot.
- Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
- Preheat oven to 375 degrees.
- Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
- Add garlic, saute 1 minute.
- Remove to plate.
- Crumble beef to skillet; cook until browned about 5 minutes.
- Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
- Add tomatoes and green beans.
- Bring to boiling.
- Lower heat; cover and cook 10 minutes.
- Spoon into 13 x 9 x 2 inch glass baking dish.
- Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
- Sprinkle with paprika if desired.
- Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
- Transfer baking dish to wire rack and cool for 15 minutes before serving.
Nutrition Facts : Calories 408.9, Fat 17.7, SaturatedFat 5.9, Cholesterol 85.4, Sodium 820.1, Carbohydrate 43.6, Fiber 8, Sugar 10.1, Protein 22.5
SPICY SHEPHERD'S PIE WITH FETA POTATO TOPPING
Make and share this Spicy Shepherd's Pie With Feta Potato Topping recipe from Food.com.
Provided by Olha7397
Categories Oven
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cut eggplants into 1-inch cubes.
- Place in sieve and sprinkle lightly with salt; set aside.
- In large nonstick skillet, cook beef, onion and half of the garlic over medium heat, breaking up beef with spoon, for 5 minutes or until beef is no longer pink.
- Drain off any fat.
- Stir in tomatoes, cumin, oregano, cinnamon, allspice, and salt and pepper to taste.
- Transfer to 12 cup (3L) casserole.
- Rinse and pat eggplant dry.
- In same skillet, heat oil over medium heat; cook eggplant, mushrooms, carrots, hot pepper flakes and remaining garlic for 10 minutes, stirring often.
- Stir in parsley.
- Spoon evenly over meat mixture.
- Meanwhile, in saucepan of boiling salted water, cook potatoes for 20 minutes or until tender.
- Reserving water, drain well.
- Return potatoes to saucepan and dry out slightly over low heat.
- Remove from heat.
- Add feta cheese, Parmesan cheese, egg, and salt and pepper to taste; beat until smooth, adding about 2 tablespoons.
- cooking water to make fluffy.
- Spread over vegetables.
- (Casserole can be prepared to this point, cooled, covered and refrigerated for up to 6 hours. Remove from refrigerator 30 minutes before heating.) Bake, uncovered, in 400 degrees F.
- (200C) oven for 45 to 60 minutes or until bubbly, covering top with foil if it gets too brown.
- Makes 6 servings.
- Bonnie Stern Cookbook.
Nutrition Facts : Calories 646.8, Fat 28.4, SaturatedFat 14.3, Cholesterol 160.8, Sodium 860.2, Carbohydrate 58.4, Fiber 13, Sugar 11.6, Protein 42.4
TRADITIONAL SHEPHERD'S PIE
This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.
Provided by NicoleMcmom
Time 1h25m
Yield 8
Number Of Ingredients 22
Steps:
- Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
- Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
- Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
- Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
- Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g
More about "shepherds pie with garlic potato topping recipes"
TRADITIONAL SHEPHERD’S PIE (GROUND BEEF CASSEROLE WITH …
From garlicandzest.com
BEEF PIE WITH GARLIC-THYME MASHED POTATOES • THE …
From theheritagecook.com
10 BEST SHEPHERDS PIE WITH MASHED POTATOES RECIPES
From yummly.com
CLEAN SHEPHERD'S PIE WITH GARLIC-CHIVE POTATOES
From wholefully.com
SHEPHERD'S PIE WITH ROASTED GARLIC CREAM CHEESE …
From iamafoodblog.com
SHEPHERD’S PIE WITH GROUND BEEF & GARLIC MASHED PEI …
From garlicrecipes.ca
EASY SHEPHERD'S PIE RECIPE - BUBBAPIE
From bubbapie.com
SHEPHERD'S PIE WITH POTATO CRUST RECIPE | MYRECIPES
From myrecipes.com
SHEPHERD'S PIE WITH GARLIC MASHED POTATOES
From keeprecipes.com
CHEESY POTATO-TOPPED BEEF & VEGETABLE SHEPHERD’S PIE
From dairyfarmersofcanada.ca
SHEPHERD'S PIE WITH POTATO TOPPING - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (9)Total Time 1 hr 5 minsCategory EntreeCalories 512 per serving
SWEET POTATO SHEPHERD’S PIE – MY ROI LIST
From myroilist.com
SHEPHERD'S PIE WITH ROASTED GARLIC MASHED POTATOES
From joskitchenlarder.com
THE BEST CLASSIC SHEPHERD’S PIE WITH MASHED POTATOES - RECIPES BITE
From recipesbite.com
SHEPHERD’S PIE WITH CHEESY POTATO TOPPING - INSTANT HOME
From instanthome.com
SHEPHERD'S PIE WITH GARLIC POTATOES RECIPE LIST - SALEWHALE.CA
From salewhale.ca
SHEPHERD'S PIE WITH ROASTED GARLIC MASHED POTATOES IS THE #1 …
From parade.com
SHEPHERD’S PIE - THE BEST OF BRIDGE
From bestofbridge.com
10 BEST TOPPING FOR SHEPHERDS PIE RECIPES | YUMMLY
From yummly.com
SHEPHERD'S PIE WITH CHEESY LEEK TOPPING - HEALTHY FOOD GUIDE
From old.healthyfood.com
SHEPHERD'S PIE WITH GARLIC POTATOES RECIPE LIST - SALEWHALE.CA
From salewhale.ca
SHEPHERD'S PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CRAVINGS | ONE POTATO, TWO POTATO SHEPHERD’S PIE
From cravingsbychrissyteigen.com
BRITISH SHEPHERDS PIE BEST RECIPES
From findrecipes.info
EASY SHEPHERD'S PIE WITH GARLIC ROMANO POTATOES RECIPE
From recipes.net
SHEPHERD'S PIE WITH GARLIC POTATO TOPPING RECIPE - FOOD NEWS
From foodnewsnews.com
SHEPHERD'S PIE WITH GARLIC POTATO TOPPING - CHAMPSDIET.COM
From champsdiet.com
SMASHED POTATO SHEPHERD'S PIE - THE LITTLE POTATO COMPANY
From littlepotatoes.com
UPDATED SHEPHERD'S PIE WITH GARLIC-CHEDDAR MASHED POTATO …
From recipelink.com
SHEPHERD'S PIE WITH GARLIC POTATO TOPPING RECIPE - FOOD NEWS
From foodnewsnews.com
SHEPHERD’S PIE WITH “SQUASHED” POTATOES - FOOD NETWORK CANADA
From foodnetwork.ca
SHEPHERD’S PIE WITH CARAMELIZED ONION MASHED POTATO TOPPING
From garlicrecipes.ca
THE BEST CLASSIC SHEPHERD'S PIE - THE WHOLESOME DISH
From thewholesomedish.com
SHEPHERD'S PIE WITH SWEET POTATO - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
VEGETARIAN SHEPHERD’S PIE WITH CHEESE AND POTATO TOPPING
From foodnetwork.ca
You'll also love