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
SHEPHERD'S PIE POTATO SKINS
Make and share this Shepherd's Pie Potato Skins recipe from Food.com.
Provided by Jazz6581
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Prick the potatoes with a fork and microwave on high for 5 minutes. Rotate and cook another 5 minutes. Test with a knife to make sure they're done.
- Cut the tops off the potatoes and scoop the insides into a bowl, leaving a ¼-inch wall around the skin.
- Add the milk, butter and salt to the bowl of potato and mash until smooth. If you'll be piping the potatoes, place them into a piping bag fitted with a large star tip and reserve for later.
- In a sauté pan, heat the oil over medium-high heat. Add the onion and sauté until translucent.
- Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through.
- Sprinkle the flour over the beef and stir to combine. Add the beef broth, Worcestershire sauce, salt, pepper and frozen veggies to the pan. Bring to a simmer and cook until the sauce has thickened and become glossy. Remove from the heat.
- Fill each potato evenly with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture completely. (You might not have to use all of the potatoes.).
- Bake for 15 to 20 minutes, or until the tops of the potatoes start to brown.
- In step 2, you don't have to microwave the potatoes if you don't want to- just bake them instead! Rub olive oil, salt and pepper all over the cleaned potatoes. Place potatoes directly on an oven rack and bake at 425 degree Fahrenheit for 40 to 50 minutes until done.
EASY CHEESY SHEPHERD'S PIE
Make and share this Easy Cheesy Shepherd's Pie recipe from Food.com.
Provided by Parkers Mom
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Grease an oblong baking dish with non stick spray.
- Brown beef with onion and garlic; drain grease.
- Stir in 1/2 can of cheddar soup, corn and Parmesan cheese to meat mix.
- Add remaining cheese soup and ranch to prepared potatoes; blend well.
- Pour meat mix into baking dish and top with potatoes and sprinkle with cheddar cheese.
- Poke 6 holes into pie with the end of a wooden spoon (So the pie can breathe).
- Bake for 20 minutes or until golden brown.
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- Brown ground beef and onion in a large skillet over medium-high heat. Add the peas and carrots and continue to cook over medium heat for about 5 minutes; stir in the gravy, cover and set aside. It may be necessary to reheat this at the time of the assembly.
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- Prick the potatoes with a fork (about 6 times on each potato) and microwave on high for 5 minutes. Then turn and microwave for a further 5 minutes. Pierce with a knife to check if they are cooked.
- Fill each potato with the Filling so it is slightly heaped. Push down lightly to pack the filling in well.
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