SHEPHERD'S PIE WITH CHEESY MASHED POTATOES
Easy to prepare. A great way to use up leftover mashed potatoes (just stir in some cheese). You can also add some thyme and/or rosemary to the meat mixture.
Provided by swissms
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cheesy Mashed Potatoes:.
- Fill a large saucepan with cold water; season with salt (1-2 teaspoons). Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes.
- Drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture, add cheese and mix well. Season with salt and pepper.
- Shepherd's Pie:.
- (Begin preparing while potatoes are boiling).
- Preheat oven at 400 degrees F.
- Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
- Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.
- Add the ground beef and cook until beef is no longer pink about 10 minutes.
- Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.
- Transfer mixture to an oven-proof baking dish and spread evenly. Place cheesy mashed potatoes on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes.
Nutrition Facts : Calories 775.7, Fat 37.4, SaturatedFat 18.9, Cholesterol 157.1, Sodium 501.2, Carbohydrate 65.8, Fiber 10.1, Sugar 7.7, Protein 44.4
CHEESY SHEPHERD'S PIE POTATO SKINS
These crispy potato skins are packed with the classic shepherd's pie filling and get their kick from sharp cheddar cheese and a dollop of sour cream.
Provided by Arlyn Osborne
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prick the potatoes all over with a fork. Working in two batches, place the potatoes directly on the microwave turntable and microwave for 10-15 minutes or until soft when pricked with a knife.
- When the potatoes are cool enough to handle, cut them in half horizontally. Scoop the flesh into a bowl, leaving a small layer of potato in the skins.
- Place the potato skins, flesh side down on two parchment-lined baking sheets.
- Reserve the potato flesh for another use.
- Preheat oven to 400°F.
- Heat about a tablespoon of olive oil in a skillet over medium heat. Add onions, garlic, and thyme. Sauté until softened, about 5-7 minutes.
- Add the ground beef. Cook until browned, breaking up with a wooden spoon.
- Sprinkle the flour over and stir, cooking for 1 minute.
- Add the beef broth and Worcestershire. Bring to a boil, then simmer for 2 minutes.
- Add the peas and carrots and let simmer for 5-7 minutes.
- Season with salt and pepper. Turn heat to low, cover, and keep warm.
- Brush the potato skins with vegetable oil and bake for 7-10 minutes until the skin is crispy.
- Flip potato skins over and fill each skin with about 2 tablespoons of cheese.
- Top the cheese with 2 tablespoons of the meat mixture.
- Bake for 7-10 minutes until the cheese is melted.
- Top with a dollop of sour cream and a sprinkle of parsley.
Nutrition Facts : Calories 414.7, Fat 13.4, SaturatedFat 7, Cholesterol 48.8, Sodium 290.3, Carbohydrate 55.2, Fiber 7.4, Sugar 2.7, Protein 19.7
CHEESY SHEPHERD'S PIE
Cheesy potatoes top a classic shepherd's pie made with ground beef, gravy and mixed veggies. It's good, easy comfort food at its best!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings, about 1-1/4 cups each
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Prepare Potatoes as directed on package. Meanwhile, brown meat in large skillet; drain.
- Add vegetables and gravy to meat; mix well. Spoon into 8-inch square baking dish; cover with potatoes.
- Bake 20 to 25 min. or until potatoes are heated through and lightly browned.
Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 85 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
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