CHEDDAR-TOPPED SHEPHERD'S PIE
Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
- Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
- Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
- Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 33 g, Fiber 4 g, Protein 29 g
CRESCENT TOPPED SHEPHERD'S PIE
Enjoy this hearty pie made using steak, sweet peas and veggies topped with Pillsbury™ Crescent Dough Sheet - a hearty dinner.
Provided by Pillsbury Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots; sprinkle with salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
- Stir in pasta sauce, mushrooms, peas and 1/2 teaspoon of the Italian seasoning. Heat to boiling; reduce heat to medium. Cook 5 minutes, stirring occasionally. Spoon into baking dish.
- Unroll dough; sprinkle with remaining 1 teaspoon Italian seasoning and the cheese. Roll up starting with long side; cut into 12 portions. Place rolls, cut sides down, over pasta mixture; brush tops evenly with egg white.
- Bake 18 to 20 minutes or until bubbly and crescents are golden brown.
Nutrition Facts : Calories 310, Carbohydrate 29 g, Fat 1, Fiber 3 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg
CRESCENT-TOPPED SHEPHERD'S PIE
No potatoes to peel! The classic British comfort food is updated with a topping of cheesy, flaky crescents.
Provided by Pillsbury Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- Heat 12-inch nonstick skillet over medium-high heat. Add beef, onions and carrots to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
- Stir in Italian seasoning, mushrooms, peas and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spoon into baking dish.
- Open can of dough; do not unroll. With serrated knife, cut dough into 1-inch slices. Arrange slices cut side down around edges of casserole. Brush with melted butter; sprinkle with Parmesan cheese.
- Bake 18 to 23 minutes or until bubbly and crescents are golden brown.
Nutrition Facts : Calories 540, Carbohydrate 52 g, Cholesterol 80 mg, Fiber 4 g, Protein 36 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 19 g, TransFat 0 g
SHEPHERD'S PIE WITH TATER TOT TOPPING
Steps:
- Preheat the oven to 425 degrees F. Butter a 9-by-13-inch casserole dish.
- Heat the olive oil and 2 tablespoons of the butter in a small saucepan over medium heat until the butter has melted.
- Shred the potatoes and add to a medium bowl. Pour the butter-oil mixture over the potatoes, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine. Set aside.
- In a large saute pan over medium heat, melt the remaining 4 tablespoons butter. Add the spring onions and garlic; stir, and cook until the onions are soft and translucent, 3 to 5 minutes. Add the ground beef and cook, stirring occasionally, until browned. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper and the chili powder.
- Add the tomatoes, beef broth and flour. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Reduce the heat and simmer until thickened, 6 to 8 minutes. Reduce the heat further and stir in the peas and Cheddar; cook until the cheese is melted. Transfer to the prepared casserole dish.
- Evenly cover the top of the casserole with the grated potato mixture and sprinkle with the Parmesan. Bake, uncovered, until crisp on top and bubbling, about 20 minutes. Let rest for 5 minutes before serving.
SIRLOIN SHEPHERD'S PIE
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- To make the potato topping: Boil the yams and russet potatoes in salted water until fork tender, about 15 minutes. Strain the potatoes and transfer to a large bowl. Add the butter, milk, sea salt, freshly ground black pepper and mash together.
- To make the meat: In a pan, heat the extra-virgin olive oil over medium heat. Add the red onion and saute for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt, and freshly ground pepper to the pan. Mix and saute for 10 minutes. Turn the heat up to medium-high and saute for a few more minutes, until some crispy bits develop.
- To make the creamed corn: Boil the corn in salted water for about 5 minutes. Remove from the water and slice off the corn niblets. Heat the unsalted butter in a pan over medium heat. Add the corn niblets, sea salt, pepper, and saute for a few minutes. Pour in the heavy cream and bring to a boil. Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes. Transfer the creamed corn to a food processor, add a handful of minced chives and pulse.
- Evenly distribute the crisped beef into the bottom of a baking dish. Cover it with a layer of creamed corn. Top the pie off with the yam and russet mash. Sprinkle with a handful of crumbled potato chips and pinch of smoked paprika. Broil for a few minutes, until edges are golden and crispy.
CRESCENT-TOPPED SHEPHERD'S PIE
Make and share this Crescent-Topped Shepherd's Pie recipe from Food.com.
Provided by Pillsbury Crescent
Categories Breads
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°F Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- Heat 12-inch nonstick skillet over medium-high heat. Add beef, onions and carrots to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
- Stir in Italian seasoning, mushrooms, peas and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spoon into baking dish.
- Open can of dough; do not unroll. With serrated knife, cut dough into 1-inch slices. Arrange slices cut side down around edges of casserole. Brush with melted butter; sprinkle with Parmesan cheese.
- Bake 18 to 23 minutes or until bubbly and crescents are golden brown.
Nutrition Facts : Calories 407.7, Fat 24.2, SaturatedFat 9.7, Cholesterol 84.7, Sodium 914.9, Carbohydrate 21, Fiber 2.5, Sugar 13.3, Protein 26.1
More about "crescent topped shepherds pie recipes"
SHEPHERD'S PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (61)Total Time 1 hrCategory EntreeCalories 350 per serving
- In 12-inch nonstick skillet, cook beef and onion over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain.
- Reduce heat to medium. Add frozen mixed vegetables, tomato paste, Italian seasoning, salt and pepper. Cook 4 to 5 minutes, stirring frequently, until thoroughly heated.
- Meanwhile, in small bowl, mix broth and flour with whisk until well blended. Add broth mixture to beef mixture. Cook 2 to 3 minutes, stirring occasionally, until thickened. Spoon beef mixture into baking dish.
UPSIDE-DOWN SHEPHERD'S PIE RECIPE - PILLSBURY.COM
From pillsbury.com
CRESCENT-TOPPED BEEF POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
OUR TOP 12 SHEPHERD'S PIE RECIPES
From allrecipes.com
MODERN SHEPHERD'S PIE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary McCartneySteps 10Difficulty Easy
SHEPHERD'S PIE WITH PILLSBURY BISCUITS RECIPES - STEVEHACKS
From stevehacks.com
SIMPLE SHEPHERD'S PIE RECIPE | LAND O’LAKES
From landolakes.com
SHEPHERD'S PIE POCKETS - REAL FOOD BY DAD
From realfoodbydad.com
CRESCENT-TOPPED SHEPHERDS PIE | RESCOOKING.COM
From rescooking.com
CRESCENT ROLL SHEPHERD'S PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHEPHERD'S PIE WITH CRESCENT ROLL CRUST ON BOTTOM …
From stevehacks.com
CRESCENT-TOPPED SHEPHERD’S PIE – RECIPES NETWORK
From recipenet.org
CHICKEN POT PIE WITH CRESCENT ROLLS RECIPE | ALL THINGS MAMMA
From allthingsmamma.com
CRESCENT-TOPPED SHEPHERD'S PIE | PUNCHFORK
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love