THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
- Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
- Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
- To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
- Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.
EVERYONE'S FAVORITE SHEPHERD'S PIE
I grew up eating this shepherd's pie, and now my family loves it just as much! Its very easy to make and makes a wonderful meal including meat, potatoes and veggies all in one scoop!
Provided by Picky_eaters_mom
Categories One Dish Meal
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- To make the mashed potatoes peel and cube the potatoes. Boil until tender. Mash with butter (a couple tbsp) and milk (about 1/4 cup) until desired texture.
- Preheat the oven to 350°F.
- Brown the ground beef and drain. In a 8x8 casserole dish add ground beef, then top with American cheese, then top with cream style corn, then top with mashed potatoes and spread evenly. Bake in the oven about 30 minutes or until bubbly hot.
- (More mashed potatoes can be added to make it thicker if desired!).
Nutrition Facts : Calories 364.9, Fat 12.7, SaturatedFat 5, Cholesterol 55.6, Sodium 795.3, Carbohydrate 43.9, Fiber 3.6, Sugar 4.4, Protein 18.8
NANA'S SHEPHERD'S PIE
This one dish meal is definately a comfort food. It has everything you need, meat, vegetable and potatoes.
Provided by Petdrwife
Categories One Dish Meal
Time 1h
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Brown ground beef and onion in skillet;drain.
- Boil, mash and season potatoes.
- Cook peas and carrots (you could also use canned peas and carrots if you wish).
- Bake pie crust according to package directions.
- Blend in soup with meat and onion.
- Layer ground meat in pie shell, if adding cheese put on top of meat layer then add vegetables and top with mashed potatoes.
- Place pie in preheated oven and bake until heated through.
NANA CHASE'S "FAVORITE" SHEPHERD'S PIE
I lost my Nana April 2nd 2004; she made this dish for me every time I was sick. In my house we simply call it "Favorite"; that's its name.
Provided by Laci1093
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Brown and drain hamburger. Place hamburger in a 9x13 baking dish. Mix tomato soup with hamburger. Pour corn over hamburger mixture. Cover mixture with the mashed potatoes (leftover or freshly made is fine). Cover potato with cheese strips making sure to cover as much of it as you can.
- Bake at 350 degrees Fahrenheit until cheese starts to bubble, approximately 30 minutes. Be careful not to burn the cheese.
- We have a large family; this recipe can be cut in half to downsize it for a smaller family.
- Be warned this recipe is even better as a leftover!
Nutrition Facts : Calories 456, Fat 20.2, SaturatedFat 9.1, Cholesterol 96.6, Sodium 1004.4, Carbohydrate 37.2, Fiber 3.4, Sugar 7.7, Protein 32.3
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