Black And Blue Shepherds Pie Recipes

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BLUE RIBBON SHEPHERD'S PIE



Blue Ribbon Shepherd's Pie image

I got this recipe on a card attached to a wedding gift from a neighbor. It quickly became our favorite comfort food supper. It's easy and just plain GOOD!

Provided by BamaKathy

Categories     Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef
1 small yellow onion, diced
1 cup whole kernel corn, drained
4 baking potatoes, peeled and cubed
1 (12 ounce) can evaporated milk
salt
pepper
2 (10 1/2 ounce) cans cream of mushroom soup
1/4 cup butter
2 cups cheddar cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Cover potato cubes with water in saucepan and simmer until tender. Meanwhile, in large skillet, saute hamburger with onion until meat is browned and onion is translucent; drain. Add soup, can of corn, drained, 1/2 tsp salt, 1/4 tsp pepper to meat mixture and mix well. Pour into 2 quart casserole.
  • Drain potatoes, add butter, 1/2 tsp salt and 1/4 tsp pepper. Mash while adding evaporated milk, a little at a time, until they are mashed and smooth (it may not take the whole can of milk).
  • Spread mashed potatoes over the top of the meat mixture, making sure to get all the way to the edges. Sprinkle cheese over top. Bake 30-40 minutes until hot and bubbly.

Nutrition Facts : Calories 1094.6, Fat 71.5, SaturatedFat 35.2, Cholesterol 230.2, Sodium 1734.2, Carbohydrate 56, Fiber 3.5, Sugar 5.4, Protein 57.8

BLACK AND BLUE SHEPHERD'S PIE



Black and Blue Shepherd's Pie image

This I got from Rachael Ray. I modified it to fit my own tastes so feel free to modify for your own also.

Provided by Shawn C

Categories     One Dish Meal

Time 50m

Yield 5 serving(s)

Number Of Ingredients 15

2 lbs potatoes, peeled and cut into chunks
salt & pepper
1/2 tablespoon extra virgin olive oil
6 slices apple-smoked bacon, thick sliced chopped up
2 lbs ground sirloin
1 onion, chopped
1 lb button mushroom, quartered
6 tablespoons butter
4 tablespoons all-purpose flour
3 cups beef stock
3 tablespoons Worcestershire sauce
3 tablespoons sour cream
1/2 lb blue cheese (buy the triangle and crumble by hand)
4 tablespoons chives
1 teaspoon paprika

Steps:

  • Place potatoes in a pot and cover with cold salted water.
  • Bring to boil cook 15-20 minutes while cooking meat mixture.
  • Use a very deep heavy pan/skillet such as cast iron. Also must be oven proof. Heat pan to a medium high, add oil and bacon cook until done.
  • Drain bacon on paper towels.
  • Add sirloin to the pan and cook 5 minutes.
  • Add in the mushrooms and onions and cook until meat is done and onions and mushrooms are tender.
  • Season with salt and pepper to taste, and add any seasonings you like at this time.
  • While meat cooks heat a small sauce pot over medium heat and melt 4T butter, whisk the flour into butter.
  • Cook 2 minutes then whisk beef stock into flour, add Worcestershire and season to taste. Let thicken on low heat until meat is done.
  • Pour gravy into meat pan and mix thoroughly, taste and season if necessary.
  • Drain potatoes well and let dry in hot pot they cooked in while you prepare to make them. I prefer using a ricer to eliminate all lumps, but if you don't have one then mash well with what you have (fork masher, etc.).
  • Stir in the sour cream, 2 Tbsp butter until well mixed. Taste for seasoning needs.
  • Then fold in crumbled blue cheese and chives.
  • Spread potatoes on top of the meat mixture.
  • Sprinkle top with paprika for color and broil for a few minutes until golden brown on top.
  • Crumble reserved bacon over top. Serve immediately.

Nutrition Facts : Calories 913.1, Fat 57.9, SaturatedFat 29.5, Cholesterol 195.4, Sodium 1416.8, Carbohydrate 45.3, Fiber 5.6, Sugar 5.2, Protein 53.9

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