Vs Moms Version Of Shepherds Pie Recipes

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...VS. MOM'S VERSION OF SHEPHERD'S PIE

This was my mom's recipe for shepherd's pie. She never really held with using a lot of herbs and spices (I think she only ever kept paprika, garlic salt, and onion salt in the house), so it's simple, and it's sweet, and goodness knows this can be improvised upon heavily. Try adding some tabasco sauce for some zing!

Provided by Bill Gary

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7



...Vs. Mom's Version of Shepherd's Pie image

Steps:

  • Boil the potatoes until cooked through.
  • Save 1 cup of the potato water.
  • Drain potatoes and mash or rice them.
  • Add the butter and stir until the butter is melted.
  • Add enough water to make the potatoes smooth and fluffy.
  • In a frying pan, brown the beef; drain.
  • Return the meat to the pan and add both cans of corn, cooking over medium heat until cooked through.
  • Pour the beef mixture into a 1.5 qt casserole dish.
  • Smooth the mixture using a rubber spatula.
  • Spoon the potatoes over the beef mixture.
  • Smooth over with a rubber spatula.
  • Sprinkle salt and pepper over the top, to taste.
  • Bake in a 400 F oven until heated through, about 30 minutes, then turn on the broiler and remove the casserole just as the potatoes start to brown.

4 potatoes, peeled and cubed
1 tablespoon butter
1 lb ground beef
1 can cream-style corn
1 can whole kernel corn
salt
pepper

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



Classic Shepherd's Pie image

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

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
1 pound lean ground beef
4 teaspoons all-purpose flour
¼ cup Heinz Tomato Ketchup
¾ cup Heinz® Tomato Juice
2 tablespoons Heinz Worcestershire Sauce
2 tablespoons Dijon mustard
1 cup frozen mixed vegetables (such as peas and carrots)
3 cups cooked, warm, mashed potatoes
2 tablespoons butter
1 clove garlic, minced
⅔ cup warm milk

MY VERSION OF SHEPHERD'S PIE......

This is my favorite kind of shepherd's pie. It's probably closer to what true English shepherd's pie is, but if not I'm not worried. I didn't know there was any other way to make it, I thought it was always made like my mom made it (which is the next recipe I'm posting, 'Vs. Mom's version of Shepherd's Pie).

Provided by Bill Gary

Categories     Meat

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 15



MY version of Shepherd's Pie...... image

Steps:

  • Combine the herbs and grind in a mortar (If you don't have a mortar and pestle, sort of crush them into your palm with your thumb, but be careful with the rosemary, it's pointy!).
  • Boil potatoes until cooked through.
  • Drain; mash or rice the potatoes.
  • Add the butter and stir until the butter has melted.
  • Add the heavy/sour cream.
  • Stir until the potatoes are very smooth.
  • In a frying pan, heat the bacon fat until hot but not smoking.
  • Add the carrot, onion, and celery, stirring occasionally, until the carrots are tender.
  • Add the ground beef and cook over medium heat, breaking up the meat as it cooks, until browned.
  • Skim off all the fat but reserve any juices.
  • Sprinkle the flour over the beef and cook, stirring, until the flour has dissolved.
  • Add the beef stock, peas (I use the whole can, you may want to use less), rosemary and thyme, and a pinch each of the cloves and nutmeg.
  • Simmer, stirring occasionally, until the sauce has thickened.
  • Turn the meat mixture into a 1 1/2 qt casserole, and even the mixture out with a rubber spatula.
  • Gently spoon the potatoes over the top and smooth with a rubber spatula, using gentle sweeping motions.
  • Sprinkle a little heavy cream over the top and bake in a 400 degree F oven for about 1/2 hour to heat through.
  • The cream should brown over the potatoes.
  • Serve warm.

Nutrition Facts : Calories 571.9, Fat 31.4, SaturatedFat 15.5, Cholesterol 125.5, Sodium 334.7, Carbohydrate 45.2, Fiber 6, Sugar 3.8, Protein 27.5

4 -5 medium potatoes, peeled and cubed
1 tablespoon butter
1/2 cup heavy cream or 1/2 cup sour cream (or a combination)
3 tablespoons bacon fat
1 1/2 tablespoons flour
1 cup beef stock or 1 cup beef broth
1 stalk celery, finely sliced
1 medium onion, finely chopped
1 carrot, peeled and finely sliced
1 can drained peas (type of peas to your preference)
1 lb ground beef (the leaner, the better)
1 teaspoon dried thyme
1 teaspoon dried rosemary
ground nutmeg
ground cloves

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