SHEPHERD'S PIE WITH ZUCCHINI
We enjoy this casserole made with zucchini, beef, and mashed potatoes. It reheats beautifully and can be made ahead. Hope you like it!
Provided by quikgourmet
Categories Vegetable
Time 1h15m
Yield 6-7 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large fry pan over medium heat. Saute onion, red pepper, and garlic 3 minutes. Add zucchini and beef, breaking up beef with spoon. Cook stirring often, until meat loses red color (4 minutes). Stir in half the cheddar cheese, 1 t. salt, basil, and pepper. Reserve.
- Preheat oven to 450. Lightly grease 9 x 13 casserole. Bring water, milk, and 1 t. salt to boil. Stir in potato flakes; then beat in egg and rest of cheese. Remove from heat.
- Spread half of potato mixture in bottom of casserole. Spoon meat mixture over potatoes; spoon rest of potatoes on top. Sprinkle with parmesan cheese.
- Bake at 450 for 15 minutes. Broil for 3-5 to brown top; then let sit 5 minutes before cutting. (If made ahead, heat for 30 minutes at 350 or until center is warm. Then heat at 450 for 15 minutes to brown the top.).
SHEPHERD'S PIE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Prepare the topping: Put the potatoes and turnips in a large pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 25 minutes; drain, reserving the pot.
- Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 10 minutes.Drain all but 1 tablespoon of the fat; add the beef to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the onion, carrots and celery and cook, stirring, until the vegetables begin to soften, about 4 minutes. Add the mushrooms, thyme and tomato paste and cook, stirring occasionally, until incorporated, about 3 minutes.
- Stir the flour into the vegetables until incorporated, about 2 minutes. Add the broth, Worcestershire sauce, 3/4 teaspoon salt and a few grinds of pepper. Cook until slightly thickened, about 3 more minutes. Stir in the parsley.
- Preheat the oven to 375 degrees F. Finish the topping: Combine the butter and milk in the reserved pot and cook over medium heat until the butter is melted. Return the potatoes and turnips to the pot and mash with a potato masher or wooden spoon until smooth. Stir in the parmesan and chives and season with salt and pepper.
- Transfer the filling to a 2 1/2-quart baking dish and cover with the topping, spreading evenly. Bake until the topping is golden, about 35 minutes. Let rest 15 minutes before serving.
SHEPHERD'S PIE
I created this recipe by accident while trying to make something with what was in the pantry...but it turned out fabulous and I will never make Shepherd's pie differently.
Provided by lmj9476
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 400°F.
- Saute onions, add beef and brown.
- Meanwhile, boil potatoes and mash (with butter and milk to your liking); set aside.
- Mix Bisquick, milk, and eggs.
- Grease a deep dish pie pan (I actually use a deep spring form pan).
- Layer, beef and onions, then corn, then peas, then mashed potatoes, then cheese, then pour the Bisquick mix over the top. The cheese will end up rising over the Bisquick mix.
- Bake for 30-45 minutes until golden.
- *Make sure you put a baking sheet on the bottom rack, because this will bubble over.
BISCUIT-TOPPED SHEPHERD'S PIES
Here's a moist, hearty, comforting and cozy meal-in-one to warm your family on chilly fall days. No ramekins? Just spoon into an 8-in. square baking dish. You'll love this. -Josephine D. Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the peas and carrots, tomato sauce and pepper; cook and stir until heated through, 5-6 minutes. Spoon into six 8-oz. ramekins coated with cooking spray; set aside., In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. , Bake until golden brown, 10-12 minutes.
Nutrition Facts : Calories 311 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 771mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
ITALIAN SHEPHERD'S PIE
For a stick-to-your-ribs main dish that's deliciously different, give this pie a try! The Italian sausage goes so well with mashed potatoes, and both get a new twist served in a crust and cut into wedges. My family is always glad to see me preparing this dish. -Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 7 minutes. Remove from the oven and remove foil; set aside. Reduce heat to 350°. , In a large skillet, cook sausage until no longer pink; drain well on paper towels. Place cottage cheese and egg in a blender; cover and process until smooth. Transfer to a large bowl; stir in potatoes, sour cream, oregano, salt and pepper., Place sausage in pastry shell; top with potato mixture. Drizzle with butter. Bake for 50-60 minutes or until a thermometer reads 160°. Sprinkle with cheese; let stand until melted. Garnish with tomatoes tossed with minced parsley if desired.
Nutrition Facts : Calories 353 calories, Fat 23g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 743mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
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
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
SHEPHERD'S PIE
Shepherd's Pie is one of those classic, traditional comfort foods that reminds me of my childhood. My grandmother used to make it for us all the time. She would use canned vegetables, but this is an updated version with all fresh vegetables, ground lamb instead of beef, and the extra bonus of aromatic rosemary and some horseradish for a kick.
Provided by Seamus Mullen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Mashed potatoes, part 1: Preheat the oven to 400 degrees F. Peel the potatoes, cut them into quarters, place them in a large pot, and cover with plenty of cold water. Add salt, dried chili pepper, and bay leaves. Cover and bring to a boil, then remove lid and reduce to a simmer. Cook all the way through, about 20 minutes. Strain, reserving some water, and discard bay leaf and dried chili.
- Filling: Meanwhile, chop onion, carrots, celery, celery root, rosemary, thyme, and garlic as indicated above.
- Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat. Add the lamb and begin to brown. Add mustard, coriander, onions, carrots, celery, celery root, rosemary, and thyme, and combine carefully with a rubber spatula.
- When the vegetables have cooked slightly, add garlic and tomato paste. Mix carefully. Add red wine, reduce heat, and simmer 5-10 minutes, stirring occasionally, until everything is cooked through. Remove from heat and set aside.
- Mashed potatoes, part 2: When the potatoes are done, drain them (reserving some cooking liquid and discarding the bay leaves and dried chili) and return them to the pot. Mash them with a potato masher, then mash in butter, lemon zest, olive oil, and horseradish. Stir in grated Cheddar. Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden and the lamb is hot, about 15 to 20 minutes.
- Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden, about 15 to 20 minutes.
- While the dish is baking, chop the parsley and mint for garnish.
- Assembly: Garnish with parsley, mint, and a drizzle of extra-virgin olive oil. Serve immediately.
SHEPHERD'S PIE-STYLE STUFFED ZUCCHINI
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large skillet set over high heat, heat 1 tablespoon of oil until very hot. Add the lamb, season it lightly with salt and pepper and cook, stirring and breaking up the chunks of meat, until lightly browned, 7 to 8 minutes. Remove the lamb from the skillet, drain and set aside.
- Preheat the oven to 400 degrees. Slice the zucchini in half, lengthwise, and use a spoon to scoop out the flesh from its center, leaving "boats" with sides that are about 1/3 of an inch thick. Place the boats in a large roasting pan and set aside. Dice the zucchini flesh and set it aside.
- Return the skillet in which the lamb has cooked to medium-high heat and add the remaining tablespoon of oil, the diced zucchini flesh, onions, garlic, thyme, coriander and cinnamon. Cook until the vegetables are soft, about 10 minutes. Add the wine and cook until all the liquid has evaporated. Add the lamb and season to taste with salt and pepper.
- Sprinkle the zucchini boats with salt and divide the lamb mixture between the boats, packing it gently in and mounding slightly if necessary. Cover the top of each boat with a layer of mashed potatoes and dust with bread crumbs. Pour the chicken stock into the roasting pan, being careful not to wet the tops of the zucchini. Bake until the boats are soft and the potatoes are browned on top, about 40 minutes. Remove from the pan and serve.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 20 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 6 grams, TransFat 0 grams
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