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
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.
THE ULTIMATE MAKEOVER: SHEPHERD'S PIE
Angela Nilsen works her magic on a classic and gives Shepherd's pie a superhealthy face-lift
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 15
Steps:
- Heat the oil in a large, deep sauté pan or saucepan. Tip in the onion and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together for 5-8 mins, stirring occasionally until the vegetables start to brown. Stir in the mince to break it down. Fry for 1-2 mins until no longer pink. Stir in the flour, scraping the bottom of the pan in case the meat sticks, then cook for another 1-2 mins. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato purée, lentils and Worcestershire sauce and season with pepper. Reduce the heat and simmer, covered, for 45 mins, stirring occasionally.
- Meanwhile, prepare the topping. Drop all the potatoes into a large pan of boiling water. Bring back to the boil, then simmer for 12-15 mins or until the potatoes are tender. Drain well in a colander then tip back into the pan. Mash with a masher or, briefly, with an electric hand mixer until smooth. Beat in the crème fraîche and milk with a wooden spoon until light and fluffy. Heat oven to 200C/180C fan/gas 6.
- Spoon the meat into a 1.5 litre pie dish and remove the thyme sprigs. Top with the mash and smooth over with a knife. Use a fork to create a ridged pattern on top. Place the dish on a baking sheet and bake for about 20-25 mins until piping hot and the filling starts to bubble around the edges. If the top is not brown enough, pop it under the grill for 5 mins or so until the mash is crisp and golden. Let it sit for 5 mins then serve.
Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.51 milligram of sodium
SHEPHERD'S PIE
Provided by Ellie Krieger
Categories main-dish
Time 1h45m
Yield 6 servings, serving size: 1 3/4 cups
Number Of Ingredients 15
Steps:
- In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
- Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
- Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
- Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
- Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
- Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus
Nutrition Facts : Calories 340 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 540 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 24 grams
ULTIMATE SHEPHERD'S PIE
Great old Irish stand-by... Additional Information: You can also make a "bottom crust" of mashed potatoes too (look for recipe).
Provided by Gaelige Coinnaigh
Categories Savory Pies
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook ground beef in frying pan until brown. Add onion, carrots, celery, garlic, salt, pepper and nutmeg.
- Lower heat and cook for 10 minutes or until vegetables are wilted. Add beef broth and bring to a boil.
- Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into large shallow baking pan and cool. The filling should be about 1-1/2 inches deep.
- Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. Smooth potatoes evenly, brush surface with butter. Bake at 325°F for 35-40 minutes.
Nutrition Facts : Calories 375.6, Fat 15.2, SaturatedFat 6.6, Cholesterol 81.6, Sodium 347.4, Carbohydrate 33.1, Fiber 4.3, Sugar 3.6, Protein 27.4
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.
GORDON RAMSAY'S SHEPHERD'S PIE WITH CHEESE CHAMP TOPPING
If I had to choose my all-time favourite family recipe, it would be this.
Provided by Gordon Ramsay
Categories Dinner Winter Potato Lamb Cheese Onion Wheat/Gluten-Free Peanut Free
Yield Serves 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 350° F/ 180° C/Gas 4. Place a large, wide frying pan or hob-proof casserole dish over a medium-high heat. Add a dash of oil and fry the mince in batches, seasoning each lot, until well browned. Add the garlic for the last 2 minutes. Transfer to a plate.
- Put a little more oil in the same pan and cook the onion and leeks over a medium heat for 5-7 minutes, until completely softened. Add Worcestershire sauce to taste, then stir in the tomato purée.
- Return the mince to the pan and stir well. Pour in the wine, scraping up any bits from the bottom. Bubble for a couple of minutes to burn off the alcohol, then add the stock and bring to the boil. Reduce to a simmer, then add the rosemary and adjust the seasoning as necessary. Cook gently for 10-15 minutes, until the sauce has reduced slightly and the flavours are well-combined. Set aside to cool.
- Meanwhile, prepare the topping. Boil the potatoes until tender, then drain and mash until smooth. Mix in the butter and seasoning, then add the spring onions and three-quarters of the cheese and mix again. Taste and adjust the seasoning as necessary. If the mash is too dry add a splash of milk to loosen.
- Put the lamb mixture into a 28 x 22cm baking dish and top with the mashed potato. Sprinkle with the remaining cheese and little salt and pepper. Bake for 15 to 20 minutes or until the potato is golden brown and the meat is bubbling underneath, and serve.
TOP RATED SHEPHERD'S PIE
There are a number of shepherd's pie recipes out there and this recipe takes the best elements and creates, what I believe to be the World's Best...
Provided by MarkG
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Peel potatoes and slice into 1" cubes and add to medium sauce pan and cover with water. Bring to boil and simmer until soft.
- In large skillet, add onions, garlic and 3 tbsp butter and saute until translucent.
- Drain water from potatoes and add 3 tbsp butter, heavy cream, cheddar cheese and salt. Whip until smooth and creamy.
- Add ground beef to onions and garlic and brown thoroughly.
- Add flour and onion soup mix. Mix well and cook for 2 -3 minutes. Add broth, ketchup, Worcestershire sauce, thyme and cayenne pepper and combine thoroughly.
- Add vegetables and bring to a simmer for 5 minutes.
- Pour meat and vegetable mixture into casserole dish and top with mashed potato mixture. Place in oven. Cook for 30 minutes or until golden brown.
More about "ultimate shepherds pie recipes"
THE BEST AUTHENTIC SHEPHERD'S PIE RECIPE - SCRAMBLED …
From scrambledchefs.com
ULTIMATE BEEF SHEPHERD'S PIE - THE CHUNKY CHEF
From thechunkychef.com
HOW TO COOK THE PERFECT SHEPHERD’S PIE | FOOD | THE …
From theguardian.com
EASY SHEPHERD'S PIE RECIPE - BBC FOOD
From bbc.co.uk
CLASSIC SHEPHERD'S PIE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
SHEPHERD'S PIE RECIPES: THE ULTIMATE SHEPHERD'S PIE RECIPE …
From amazon.ca
Reviews 5Format Kindle EditionAuthor Danielle Dixon
RECIPE OF ULTIMATE BEST SHEPHERDS PIE | DELICIOUS RECIPE
From deliciouscook.art
EASY SHEPHERD'S PIE RECIPE - GREATIST
From greatist.com
ULTIMATE SHEPHERDS PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE SHEPHERD'S PIE | THE PERFECT COMFORT FOOD!
From pieladybakes.com
EASY TRADITIONAL SHEPHERD'S PIE RECIPE - SOUTHSIDE KITCHEN
From southsidekitchen.com
BEST SHEPHERD'S PIE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
COTTAGE PIE RECIPE (BEST SHEPHERDS PIE) - A SPICY PERSPECTIVE
From aspicyperspective.com
SHEPHERD'S PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
THE ULTIMATE SHEPHERD'S PIE | GIZZI ERSKINE - IN 2K - YOUTUBE
From youtube.com
COOKLYBOOKLY: ULTIMATE SHEPHERDS PIE
From cooklybookly.com
SHEPHERDS PIE - THE ULTIMATE COMFORT FOOD - YOUTUBE
From youtube.com
RUSSELL NORMAN: HOW TO COOK THE ULTIMATE SHEPHERD'S PIE
From esquire.com
THE 15 BEST PLACES FOR SHEPHERD'S PIE IN TORONTO - FOURSQUARE
From foursquare.com
WHAT TO SERVE WITH SHEPHERD’S PIE: 25+ BEST SIDE DISH RECIPES
From cookingchatfood.com
TRADITIONAL SHEPHERD'S PIE - THE PETITE COOK™
From thepetitecook.com
SHEPHERD’S PIE - KITCHEN ULTIMATE
From kitchenultimate.com
OUR TOP 12 SHEPHERD'S PIE RECIPES | ALLRECIPES
From allrecipes.com
OLD FASHIONED SHEPHERD'S PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
ULTIMATE SHEPHERD'S PIE - THE WOODEN SKILLET
From thewoodenskillet.com
VEGAN SHEPHERD’S PIE WITH LENTILS (MY FAVORITE RECIPE) - YOUTUBE
From youtube.com
PHIL VICKERY'S ULTIMATE SHEPHERD'S PIE | THIS MORNING - ITV
From itv.com
BEST SHEPHERD’S PIE RECIPE - BBC FOOD
From bbc.co.uk
ULTIMATE SHEPHERD’S PIE - FOODISTS
From foodists.ca
THE ULTIMATE SHEPHERD'S PIE VIDEO | JAMIE OLIVER
From jamieoliver.com
RECIPE OF ULTIMATE SHEPHERDS PIE | COOK RECIPES
From cookrecipes.netlify.app
SHEPHERD'S PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THE ULTIMATE HEARTY AND FLAVOURFUL VEGAN SHEPHERD'S PIE
From nzherald.co.nz
TRADITIONAL SHEPHERD'S PIE WITH LAMB | GIRL HEART FOOD®
From girlheartfood.com
THE ULTIMATE CLASSIC SHEPHERD’S PIE - WHISK & SHAKE
From whiskandshake.com
THE BEST CLASSIC SHEPHERD'S PIE - THE WHOLESOME DISH
From thewholesomedish.com
WEEKNIGHT SHEPHERD’S PIE | 12 TOMATOES
From 12tomatoes.com
WHAT TO SERVE WITH SHEPHERD’S PIE? 13 SAVORY SIDE DISHES
From eatdelights.com
24 SHEPHERD’S PIE RECIPES: DIFFERENT WAYS TO ENJOY THE ULTIMATE …
From homestratosphere.com
EASY SHEPHERD'S PIE RECIPE | MODERNMEALMAKEOVER.COM
From modernmealmakeover.com
You'll also love
Related Search