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
STEAKHOUSE SHEPHERD'S PIE
We saw this on Rachael Ray's 30 Minute meals. My DH got a sparkle in his eye and a big grin on his face. He even helped me make it last night for dinner. Now if your expecting a Steak and Baked Potato you are sadly mistaken. Its a great dish. Simple and tasty. A comfort dish for a cold winter night. Season according to taste.
Provided by barefootmommawv
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place potatoes in a pot; cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to 15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
- Heat a skillet with high sides over medium high heat.
- Add extra-virgin olive oil, half a turn of the pan and add the bacon.
- Crisp bacon and remove to paper towel lined plate.
- Add sirloin to the pan and caramelize the meat, 4 to 5 minutes.
- Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more; season with salt and pepper.
- While meat cooks heat a small sauce pot over medium heat and melt butter; whisk the flour into butter; cook 2 minutes; whisk beef stock into flour; add Worcestershire sauce.
- Season sauce with salt and pepper, to taste.
- Thicken 6 to 7 minutes.
- Pour gravy over meat.
- Turn on broiler.
- Temper egg yolk by beating it with the starchy potato cooking water.
- Place drained potatoes back into the pot you cooked them in to dry them out a little.
- Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives.
- Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
- Garnish the potatoes with paprika.
- Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
- Serve immediately right from the hot skillet.
STEAK SHEPHERDS PIE
Your traditional meat and veg mix with mashed potatoes on top. I took a few different recipes and combined them to make this one that we love! My advice is always to pre-chop everything. It makes it so much easier. This way also you can enjoy a glass of the wine you're cooking with while you're cooking!
Provided by Erin May
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- heat oil and cook steak in large saucepan for ten min on medium heat stirring occasionally.
- The goal is to cook the meat slowly to seal in the flavor.
- In a separate saucepan cube all potatoes, cover with water and boil until soft - usually 15 to 20 min if you cube small enough.
- Add all onions, carrots and scallions to the steak and saute about 5-10 minute.
- Add Herbs, corn to the meat/veg mixture and saute another 5 minutes.
- Add 1 cup wine and saute on med low heat 10-15 minute.
- Meanwhile drain the potatoes, mash (by hand - it tastes better) and add butter and milk to soften.
- Set aside.
- Pour Meat mixture into a casserole dish, add mashed potatoes on top and cover the entire thing with cheese.
- Cook at 350F for 30 minutes or until potatoes look crispy.
- Enjoy.
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.
SIRLOIN SHEPHERD'S PIE
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- To make the potato topping: Boil the yams and russet potatoes in salted water until fork tender, about 15 minutes. Strain the potatoes and transfer to a large bowl. Add the butter, milk, sea salt, freshly ground black pepper and mash together.
- To make the meat: In a pan, heat the extra-virgin olive oil over medium heat. Add the red onion and saute for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt, and freshly ground pepper to the pan. Mix and saute for 10 minutes. Turn the heat up to medium-high and saute for a few more minutes, until some crispy bits develop.
- To make the creamed corn: Boil the corn in salted water for about 5 minutes. Remove from the water and slice off the corn niblets. Heat the unsalted butter in a pan over medium heat. Add the corn niblets, sea salt, pepper, and saute for a few minutes. Pour in the heavy cream and bring to a boil. Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes. Transfer the creamed corn to a food processor, add a handful of minced chives and pulse.
- Evenly distribute the crisped beef into the bottom of a baking dish. Cover it with a layer of creamed corn. Top the pie off with the yam and russet mash. Sprinkle with a handful of crumbled potato chips and pinch of smoked paprika. Broil for a few minutes, until edges are golden and crispy.
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.
STEAKHOUSE SHEPHERD'S PIE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
- Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.
- While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
- Pour gravy over meat and turn on broiler.
- Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately right from the hot skillet.
BEEF SHEPHERD'S PIE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
- Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
- Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
- Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.
SHEPHERD'S PIE I
This is a savory meat pie.
Provided by Gaby
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in frying pan. Add chopped onions, and fry until golden brown. Add ground beef, and keep stirring until meat is browned. Add crushed tomatoes, and continue to cook until liquid from the tomatoes evaporates. Salt to taste.
- In the meantime, prepare the mashed potatoes as directed on the packet.
- Spread the meat mixture into the bottom of an oven proof dish. Cover with a layer of mashed potatoes, and top with grated cheese.
- Bake for 10 minutes at 400 degrees F (205 degrees C), or until cheese has melted and browned.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 17.6 g, Cholesterol 57.4 mg, Fat 20.3 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 8.2 g, Sodium 268 mg, Sugar 0.8 g
HOME-STYLE SHEPHERD'S PIE RECIPE
Make our Home-Style Shepherd's Pie Recipe to warm the cockles of your heart. Share this Home-Style Shepherd's Pie Recipe with your family tonight!
Provided by My Food and Family
Categories Home
Time 2h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt 1 Tbsp. butter in Dutch oven or large deep skillet on medium heat. Add meat; cook 5 min. or until evenly browned on all sides, stirring frequently. Add onions, carrots and celery; cook and stir 2 min. Add gravy mix and bouillon granules; mix well. Stir in water and wine. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours or until meat is tender, stirring occasionally.
- Microwave potatoes as directed on package; place in large bowl. Add remaining butter and milk; mash until of desired consistency.
- Heat broiler. Spoon meat mixture into 1-1/2 qt. casserole sprayed with cooking spray; top with potatoes and cheese. Broil, 6 inches from heat, 2 to 4 min. or until cheese is melted.
Nutrition Facts : Calories 440, Fat 17 g, SaturatedFat 9 g, TransFat 2 g, Cholesterol 110 mg, Sodium 1040 mg, Carbohydrate 32 g, Fiber 4 g, Sugar 6 g, Protein 36 g
PHILLY-CHEESESTEAK SHEPHERD'S PIE WITH SPAGHETTI SQUASH TOPPING
An healthy one-dish meal that I came up with while trying to cut back on carbs. Originally developed as a way to utilize leftover steak.
Provided by Victoria Noel Hines
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 10h
Yield 4
Number Of Ingredients 23
Steps:
- Whisk beer, extra-virgin olive oil, garlic, 2 dashes Worcestershire sauce, thyme, red pepper flakes, salt, and black pepper together in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- Remove steak from the marinade and shake off excess. Discard the remaining marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat oven to 350 degrees F (175 degrees C).
- Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let steak rest; cut into 1x1/2-inch strips.
- Place squash, cut-side down, on a rimmed baking sheet. Pour enough water into baking sheet to reach 1/4-inch up the side of squash.
- Bake in the preheated oven until squash is tender, about 30 minutes. Remove from baking sheet and cool until easily handled. Scoop and discard seeds and shred the squash meat into a bowl using a fork.
- Mix egg into shredded squash. Whisk 1/4 cup flour, garlic powder, onion powder, salt, and black pepper in a separate bowl; mix into squash mixture.
- Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, and yellow bell pepper until beginning to brown, 5 to 10 minutes. Add broth, 4 dashes Worcestershire sauce, and thyme; bring to a simmer. Slowly stir 1 tablespoon flour into mixture until thickened, adding more flour if needed. Stir steak into mixture and remove from heat.
- Spray a 9-inch square casserole dish with cooking spray. Add beef mixture to dish and carefully spread squash mixture over steak.
- Bake in the oven for 30 minutes. Sprinkle Swiss cheese over squash layer. Increase temperature to 425 degrees F (220 degrees C) and cook until cheese begins to brown, checking every 5 minutes, about 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 24.9 g, Cholesterol 106.9 mg, Fat 34.2 g, Fiber 1.7 g, Protein 31.7 g, SaturatedFat 9.8 g, Sodium 229.7 mg, Sugar 3.7 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
SAUCY SHEPHERD'S PIE
Ground beef, onions, and carrots with tomato-basil sauce topped with mashed potatoes are baked for a delicious and easy comfort-food meal.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the potatoes and carrots in a large pot with enough water to cover. Bring to a boil and cook until tender, about 15 minutes; drain. Separate the potatoes and carrots. Place the drained potatoes back into the pot. Add milk and 2 tablespoons butter. Mash the potatoes, adding salt and pepper to taste.
- Melt the remaining 4 tablespoons butter in a large frying pan over medium heat. Stir in the onions and saute until softened, about 10 minutes.
- Increase heat to medium-high and add the ground beef. Cook and stir until meat is no longer pink and begins to brown; drain excess fat. Stir in the tomato-basil sauce.
- Place the carrots in the bottom of an ungreased pie dish. Add the beef mixture evenly over the top of the carrots. Spread the mashed potatoes evenly over the top of the beef mixture.
- Bake uncovered until the internal temperature reaches 165 degrees F, about 20 minutes.
Nutrition Facts : Calories 801.5 calories, Carbohydrate 74.3 g, Cholesterol 153.6 mg, Fat 39.4 g, Fiber 10.9 g, Protein 38.4 g, SaturatedFat 19.3 g, Sodium 591.8 mg, Sugar 12.4 g
OLD FASHIONED SHEPHERD'S PIE
I do not have the exact measurement of the ingredients, but my Mom made it like this and before her my grand-maman made it the same way, so here it is if you care to try. PATE CHINOIS (our shepherd's pie)
Provided by Lise Peter
Categories Low Cholesterol
Time 2h
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- In a frying pan that can go in the oven, saute the onions and the garlic until wilted, remove. Add the beef to the pan and cook it until done. Remove the fat. Return the onions and the garlic, add salt, pepper and thyme, add the gravy and stir evenly.
- Cover the whole thing with corn.
- Spread the hot mashed potatoes on top of the corn, making grooves.
- put little dashes of butter all over and sprinkle some paprika all over.
- Set in the oven about 1 hour at 300F or until the potatoes are all brown and crispy all around the rim We use an iron frying pan and it's just great.
- The longer you leave it in the oven, the better because all the flavours marry and it is just nice. You can lower the heat in order to leave it in longer.
Nutrition Facts : Calories 2738, Fat 99.3, SaturatedFat 43, Cholesterol 370.2, Sodium 1760.9, Carbohydrate 345.9, Fiber 42, Sugar 29.8, Protein 128.5
RACHAEL RAY'S STEAKHOUSE SHEPHERD'S PIE - 30 MINUTE MEAL
This from the Rachael Ray Show. This is a variation from the original as our family does not like bleu cheese. Otherwise it was the same.
Provided by brian48195
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Following the directions will allow everything to come together at the end.
- Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes.
- Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil.
- Add bacon. Crisp bacon and remove to paper towel lined plate.
- Add sirloin to the pan and caramelize the meat, 7 to 8 minutes.
- Add in the mushrooms and onions and cook until tender, 8 to 10 minutes more.
- Then season with salt and pepper.
- While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
- Turn on broiler and have top rack 6 inches away from broiler flame.
- Pour gravy over meat and cook until the gravy thickens.
- Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
- Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream.
- Stir egg yolk into the potatoes.
- Stir Ranch Dressing into the potatoes.
- Stir shredded cheese into the potatoes.
- Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
- Garnish the potatoes with paprika.
- Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
- Serve immediately.
PHILLY CHEESE STEAK SHEPHERD'S PIE
Packed with Philly cheese steak flavors, this comforting twist on shepherd's pie is loaded with seasoned ground beef, mushrooms, onion and green bell pepper in a cheesy sauce, topped with Betty Crocker™ mashed potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In 12-inch nonstick skillet, cook beef, onions and bell pepper over medium-high heat 6 to 8 minutes or until beef is no longer pink; drain.
- Add mushrooms and grill seasoning to skillet. Cook 3 to 5 minutes, stirring occasionally, until mushrooms start to soften. Reduce heat to medium-low; stir in Velveeta™ cheese and broth. Cook and stir 1 to 2 minutes or until cheese is melted; transfer to ungreased 2-quart casserole or glass baking dish.
- Make potatoes as directed on pouch. Spoon potatoes onto hot beef mixture in casserole. Bake 25 to 30 minutes or until bubbly around edges. Sprinkle with Cheddar cheese; bake 2 to 5 minutes or until cheese is melted. Garnish with parsley before serving.
Nutrition Facts : Calories 320, Carbohydrate 21 g, Cholesterol 75 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 6 g, TransFat 1/2 g
EASY BUTTERY SHEPHERDS PIE
This recipe is so easy, yet so delicious. You can change up the type of meat (I have used a combo of beef, chicken and/or sausage) and use whatever veges you choose. It always comes out a winner! Whenever I bring it to a carry-in, I am inevitably asked for the recipe! I highly recommend you use Certified Angus Beef when preparing this dish ... you will taste the difference!
Provided by Cook4_6
Categories Meat
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Saute beef, onion, celery and garlic in a large pan until well done.
- Strain off fat, leaving meat in the strainer and reserving pan for later use.
- Boil potatoes until fork tender, about 20 minutes.
- Drain and mash with butter.
- Blanch carrots (or microwave until al dente) and add to beef mixture.
- Whisk broth with flour to thicken, and add to the pan. When gravy comes to a boil, add beef and carrot mixture.
- Reduce heat and simmer for 5 minutes.
- Spoon meat mixture into a 2-quart casserole. Spoon potatoes on top.
- Bake for 20 minutes at 350 degrees.
- Top with cheese and let sit until cheese melts from the radiated heat; approximately 5 minutes.
Nutrition Facts : Calories 376.7, Fat 22.2, SaturatedFat 10.7, Cholesterol 85.8, Sodium 355.2, Carbohydrate 20.9, Fiber 2.7, Sugar 1.9, Protein 22.7
More about "steak shepherds pie recipes"
STEAKHOUSE SHEPHERD'S PIE RECIPE | RACHAEL RAY
From rachaelray.com
- Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12-15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
- Heat a skillet with high sides over medium high heat. Add EVOO, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4-5 minutes. Add in the mushrooms and onions and cook until tender, 6-7 minutes more then season with salt and pepper.
- While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6-7 minutes.
CHUCK ROAST SHEPHERD’S PIE - RACHEL SCHULTZ
From rachelschultz.com
OLD FASHIONED SHEPHERD'S PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
EASY WEEKNIGHT SHEPHERD'S PIE WITH LEFTOVER ROAST BEEF
From saladinajar.com
SHEPHERDS PIE RECIPE | KANSAS CITY STEAKS - STEAK DELIVERY
From kansascitysteaks.com
BEST SHEPHERD'S PIE RECIPE - GREAT WAY TO USE LEFTOVERS!
From livingonadime.com
SHEPHERD'S PIE - ONCE UPON A CHEF
From onceuponachef.com
WHAT TO SERVE WITH SHEPHERD’S PIE: 25+ BEST SIDE DISH RECIPES
From cookingchatfood.com
PHILLY CHEESE STEAK SHEPHERD'S PIE - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
SHEPHERD'S PIE WITH STEAK - THERESCIPES.INFO
From therecipes.info
SALISBURY STEAK SHEPHERD’S PIE | 12 TOMATOES
From 12tomatoes.com
SHEPHERD'S PIE | RECIPETIN EATS
From recipetineats.com
SALISBURY STEAK SHEPARD'S PIE - EVERYDAY MADE FRESH
From everydaymadefresh.com
BEST SHEPHERDS PIE RECIPE WITH STEAK | DEPORECIPE.CO
From deporecipe.co
STEAK-UMM® SHEPHERD’S PIE
From steakumm.com
EVERYPLATE: THE AFFORDABLE MEAL KIT FOR EVERYONE | EVERYPLATE
From everyplate.com
SHEPHERD'S PIE | ARCTIC GARDENS
From arcticgardens.ca
THE BEST CLASSIC SHEPHERD'S PIE - THE WHOLESOME DISH
From thewholesomedish.com
SEAFOOD SHEPHERD’S PIE – AS SEEN ON RESTAURANT: IMPOSSIBLE
From chefirvine.com
PHILLY CHEESESTEAK SHEPHERD'S PIE - DINNER, THEN DESSERT
From dinnerthendessert.com
STEAK SHEPHERD'S PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHEPHERD'S PIE WITH LEFTOVER ROAST BEEF OR LAMB RECIPE
From thespruceeats.com
VENISON SHEPHERD’S PIE | MEATEATER COOK
From themeateater.com
CHEESY STEAK SHEPHERD'S PIE - A SAVORY FEAST
From asavoryfeast.com
BEEF TIPS SHEPHERD'S PIE - A SOUTHERN SOUL
From asouthernsoul.com
WHAT TO SERVE WITH SHEPHERD’S PIE? 13 SAVORY SIDE DISHES
From eatdelights.com
BEEF SHEPHERD'S PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
PUB-STYLE IRISH SHEPHERD’S PIE (CLASSIC RECIPE!)
From giveitsomethyme.com
SHEPHERD'S PIE RECIPES | FOOD & WINE
From foodandwine.com
HOMEPAGE - A SIMPLE TWEAK
From asimpletweak.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beef #vegetables #european #irish #dietary #one-dish-meal #low-sodium #low-in-something #meat #steaks #4-hours-or-less
You'll also love
Related Search