GARLIC-STROGANOFF SHEPHERD'S PIE RECIPE
Provided by HeatherS
Number Of Ingredients 13
Steps:
- 1 Heat oven to 375°F. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Discard drippings in skillet. 2 In same skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. 3 Stir in half of the bacon, the carrots, chili sauce and gravy. Reserve remaining bacon for topping. Reduce heat to medium-low; cook 5 minutes, stirring occasionally. Stir in peas and sour cream; cook 2 minutes. Spoon into ungreased 8-inch square (2-quart) glass baking dish. 4 Prepare mashed potatoes as directed on package using hot water, milk and butter. Spoon or pipe around edge of hot beef mixture. Sprinkle with reserved bacon. 5 Bake at 375°F. for 30 to 40 minutes or until carrots are tender. Sprinkle with chives. 6 (1'/3-cup) servings
INSTANT POT® SHEPHERD'S PIE
This family friendly shepherd's pie uses ground beef (instead of the traditional lamb), and your Instant Pot® or multi-cooker pressure cooker to prepare the filling and potatoes.
Provided by fabeveryday
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add ground beef, onion, garlic, salt, and pepper. Cook until ground beef has browned and onions are soft and translucent, about 5 minutes. Stir in tomato paste, Worcestershire sauce, and thyme. Pour in beef broth and add frozen peas and carrots. Stir until everything is well blended and turn off Saute function.
- Place your Instant Pot's® metal collapsible trivet in the pot so that it rests a little bit above the meat mixture. Place the peeled potatoes on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 15 minutes if potatoes are on the smaller side or 20 minutes if they are medium or large. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open the lid and transfer potatoes to a bowl. Turn off Instant Pot® and carefully remove the metal trivet (it will be hot).
- Add half-and-half, butter, and garlic salt to bowl with the potatoes. Mash until well blended.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Assemble the pie by pouring the meat mixture from the Instant Pot® into an 8-inch square baking pan. Spoon the mashed potatoes over the meat mixture and spread out evenly.
- Broil the shepherd's pie in the preheated oven until the top starts to golden and brown, about 3 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 29.4 g, Cholesterol 64.9 mg, Fat 18 g, Fiber 4.7 g, Protein 18.2 g, SaturatedFat 7.9 g, Sodium 576.4 mg, Sugar 2.7 g
MAKE-AHEAD SHEPHERD'S PIE
A make-ahead hack makes it even easier to enjoy this hearty classic any day of the week. The base of the pie can be made ahead and frozen in an easy-to-store container. To finish the dish, simply thaw, top with Betty Crocker™ creamy butter mashed potatoes, bake and serve!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef over medium-high heat 4 minutes, stirring frequently. Add onion and carrots; cook 4 to 6 minutes, stirring occasionally, until beef is browned and onion and carrots are softened. Add flour, thyme, salt and pepper; cook 1 minute, stirring frequently.
- Gradually stir in broth; heat to boiling over medium-high heat. Cook until thickened, stirring frequently. Remove from heat; stir in frozen peas and corn; transfer mixture to baking dish.
- Make mashed potatoes as directed on pouch. Spread potatoes evenly over mixture in baking dish. Bake 20 to 25 minutes or until heated through (165°F in center) and top is lightly browned. Let stand 10 minutes before serving.
- To freeze: Cook beef filling as directed in recipe, but do not add frozen peas and corn. Cover and refrigerate 30 to 40 minutes. Transfer to 1-quart freezer container; freeze up to 2 months. To bake: Heat oven to 400°F. Spray microwavable 8-inch square (2-quart) glass baking dish with cooking spray. Place frozen beef filling container in large bowl filled with hot water about 5 minutes or until filling can be slid out of container into 8-inch square dish. Cover with plastic wrap; microwave on High 5 minutes; stir well. Cover and microwave 3 minutes longer; stir well. Continue heating another 3 to 4 minutes (checking and stirring every minute) until heated through. Stir in frozen peas and corn. Continue as directed in recipe.
Nutrition Facts : Calories 480, Carbohydrate 42 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 4 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 7 g, TransFat 1 g
GARLIC POTATO TOPPED STROGANOFF SHEPHERD'S PIE
I found the basic idea for this recipe in one of those "checkout aisle" cookbooks. I changed a few things to suit my family's tastes.
Provided by Chef shapeweaver
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a 12-inch skillet over medium heat, add beef, onion, Worcestershire sauce, and seasoning salt.
- Cook until beef is brown and onions are tender, stirring often; drain.
- Return to skillet and add half the bacon, and all the carrots and gravy.
- Reduce heat to medium-low. Cook 5 minutes, stirring often.
- Stir in peas and sour cream cook 2 minutes.
- Spoon into an ungreased 8 x 8-inch glass baking dish.
- Topping.
- Take leftover potatoes and garlic powder mix together.
- Border the edges of the pie with potatoes.
- Sprinkle with remaining bacon.
- Bake at 375°F for 30 to 40 minutes or until potatoes are lightly browned.
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ULTIMATE BEEF SHEPHERD'S PIE - THE CHUNKY CHEF
From thechunkychef.com
4.9/5 (28)Total Time 55 minsCategory Entree, Main CourseCalories 507 per serving
- Preheat oven to 375 F degrees. Heat a BIG oven safe skillet over MED heat. Add oil and ground beef and cook about 4 minutes, or until cooked through, breaking it up into small crumbles as it cooks. Once browned, transfer to a plate. If needed, drain excess grease before adding the beef to a plate.
- Add butter to same skillet. Once melted, add onion, carrots, mushrooms, garlic, dried oregano, and 1/2 the salt. Cook, stirring occasionally, about 8-10 minutes.
- Add in tomato paste, stirring to combine, and cook 5-7 minutes, until tomato paste is a dark, brick red color (this really brings out the tomato flavor).
- Return cooked ground beef to the skillet, then stir in beef stock, Worcestershire sauce remaining salt, and black pepper. Simmer for a few minutes, until mixture is slightly thickened.
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