CLASSIC SHEPHERD'S PIE (COTTAGE PIE)
Shepherd's Pie is warm, hearty, and oh so delicious! This is a recipe the entire family will beg for time and time again!
Provided by Rachel Farnsworth
Categories Main Course Main Dish
Time 1h
Number Of Ingredients 15
Steps:
- Add potatoes to a large pot of boiling water. Boil the potatoes until soft, 15-20 minutes.
- Meanwhile, cook ground lamb (or ground beef) in a large saucepan over medium-high heat until browned, about 5 minutes. Add in onion and saute until onion is soft and translucent, about 5 to 7 minutes.
- Add in 2 tablespoons butter and let fully melt before adding in the flour, stir until well mixed and let cook for 1-2 minutes. Pour in the beef broth and Worcestershire sauce and bring to a simmer. Add in frozen peas, carrots, corn, and thyme. Stir occasionally until the sauce thickens.
- At this point the potatoes should be done. Drain and mash using either a potato masher or hand mixer. Mix in the butter, cream cheese, and salt until everything is melted.
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 pan. Spread meat and vegetable mixture into the bottom of the pan. Top with a layer of mashed potatoes. Sprinkle cheddar cheese on top.
- Bake in a 350 degree oven, uncovered, for about 15-20 minutes., until cheese is warm and bubbly.
Nutrition Facts : Calories 864 kcal, Carbohydrate 58 g, Protein 37 g, Fat 54 g, SaturatedFat 29 g, Cholesterol 163 mg, Sodium 996 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
MUMMY BOOME'S TRADITIONAL SHEPHERDS PIE
Steps:
- 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 potato 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. Spoon out the shepherd's pie and serve.
- Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, 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.
SOUTHWEST-STYLE SHEPHERD'S PIE
I was born in Montreal and lived in New England and the Southwest, so I've merged these influences into recipes like this shepherd's pie with turkey, corn and green chiles. -Lynn Price, Millville, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large skillet, cook turkey, onion, garlic and 1/4 teaspoon salt over medium heat 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Stir in corn, green chiles and, if desired, pepper sauce. Transfer to a greased 8-in. square baking dish. , Meanwhile, in a saucepan, bring water, butter, cream, pepper and remaining salt to a boil. Remove from heat. Stir in potato flakes. Spoon over turkey mixture, spreading to cover. Bake until bubbly and potatoes are light brown, 25-30 minutes., Freeze Option: Thaw unbaked casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake at 425° as directed until a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 312 calories, Fat 12g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
BEST SHEPHERD'S PIE
This is the best shepherds pie recipe I've ever had, and it comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.-Valerie Merrill, Topeka, Kansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. , Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. , Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 378 calories, Fat 17g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 626mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein.
SHEPHERD'S PIE
Provided by Ellie Krieger
Categories main-dish
Time 1h45m
Yield 6 servings, serving size: 1 3/4 cups
Number Of Ingredients 15
Steps:
- In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
- Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
- Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
- Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
- Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
- Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus
Nutrition Facts : Calories 340 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 540 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 24 grams
EASY SHEPHERD'S PIE
Favorite shepherd's pie recipe, a classic casserole of Britain and Ireland done American-style. Cook ground beef and savory vegetables, top with mashed potatoes, and bake to perfection.
Provided by Elise Bauer
Categories Dinner Budget Casserole Comfort Food Pantry Meal Beef Casserole Cottage Pie Ground Beef Shepherd's Pie
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
- Preheat the oven: Preheat the oven to 400°F.
Nutrition Facts : Calories 865 kcal, Carbohydrate 51 g, Cholesterol 212 mg, Fiber 7 g, Protein 54 g, SaturatedFat 25 g, Sodium 1031 mg, Sugar 6 g, Fat 50 g, ServingSize Serves 4, UnsaturatedFat 0 g
SHEPHERD'S PIE
Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb's gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat. And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.
Provided by Samantha Seneviratne
Categories casseroles, meat, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
- In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture, just until blended. Stir in the Cheddar. Season to taste with salt and pepper. Cover and set aside.
- Heat the oven to 375 degrees. Melt the remaining 2 tablespoons of the butter in a large oven-safe skillet with high sides or an enameled cast-iron braiser (at least 2 1/2-quart capacity) over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often with a wooden spoon, until the onions are translucent and the carrots are just tender, about 10 minutes. Add the beef and the lamb and cook, breaking the meat up with a spoon, until it is no longer pink. (At this point, you can drain off some of the excess fat if you like.) Season the mixture to taste with salt and pepper.
- Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme and rosemary stems. Season to taste with salt and pepper.
- Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
Nutrition Facts : @context http, Calories 726, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 48 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 24 grams, Sodium 1073 milligrams, Sugar 6 grams, TransFat 2 grams
NEW ENGLAND SHEPHERD'S PIE
Steps:
- Brown onions, mushrooms and spices in E.V.O.O. Mix together with uncooked beef or turkey. Add BBQ sauce, bread crumbs and eggs and mix together well, cover and put in fridge for overnight if possible to marinate. (Will work fine if you can't wait.)
- Next, brown meat mixture in frying pan with olive oil until well cooked. Put in whatever pan you plan to use for the oven. Steam the corn and strip from the cobs. Pour the corn over the meat. Boil potatoes, drain and add crumbled up bacon, sour cream, garlic and mash well. Spread over the top of the corn.
- Place in the oven on 375 degrees F for 25 minutes or when desired browning has occurred.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DARINA ALLEN'S SHEPHERD'S PIE
This is an adaptation of an irresistibly homey recipe from the Irish chef Darina Allen's cookbook "Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes." She devised it for leftover roast duck and gravy, but here, meaty duck legs are braised especially for the dish (they may be cooked up to 2 days in advance). The topping is an earthy blend of potato and parsnip, a brilliant counterpart to the rich saucy filling. To be true to the spirit of the recipe, you should feel free to replace the duck with other combinations of cooked meats, vegetables or mushrooms. You'll need 5 to 6 cups of filling in total.
Provided by David Tanis
Categories dinner, casseroles, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Cook the duck: Heat oven to 400 degrees. Season duck generously with salt and pepper. Place in a roasting pan in one layer. Scatter with onion, carrot and celery, thyme sprig, bay leaf and allspice, then add broth and wine (liquid will not cover). Roast, uncovered about 30 minutes, until skin has browned nicely. Turn legs over, cover pan tightly and return to oven. Reduce temperature to 350 degrees. Cook 1 hour, or until meat is quite tender when probed with a fork.
- Remove legs from pan and set aside to cool on a baking sheet. Pour liquid from roasting pan into a measuring cup. There should be about 3 cups; add broth if necessary. Spoon off any rising fat (save if you wish for another use). When duck meat is cool enough to handle, pull it off the bones and roughly chop, discarding gristle and skin. (This step may be done up to 2 days in advance, if desired.)
- Make the filling: In a wide, heavy skillet or Dutch oven, melt butter over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and beginning to color, about 5 minutes. Add flour, stir well to coat and continue cooking until mixture is a nutty brown, about 5 minutes more. Slowly whisk in 2 cups of the braising liquid, whisking well as mixture thickens and reducing heat to a simmer. Taste and add more liquid as needed until you have a medium-thick gravy. Adjust the seasonings to taste. Off the heat, carefully fold in chopped duck meat and parsley. Transfer mixture to a 9-by-13-inch baking dish or 4-quart casserole.
- Meanwhile, make the topping: Bring a large pot of well-salted water to a boil over high heat. Add potatoes and parsnips. When water returns to the boil, adjust heat to a brisk simmer and cook until completely tender, 10 to 15 minutes. Drain in a colander, reserving 1 cup cooking liquid. Return potatoes and parsnips to pot and mash with 6 tablespoons butter. Season to taste with salt and pepper, thinning with a little cooking liquid if mixture seems dry.
- When ready to bake, heat oven to 350 degrees. Drop large spoonfuls of the mash evenly over filling. Use a knife or spatula to spread mixture until it evenly covers the top. Cut the 2 tablespoons butter into small chunks, dot over the top, and sprinkle with Parmesan. Bake until bubbling at the edges and well browned on top, 30 to 40 minutes. Let cool at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 1060, UnsaturatedFat 46 grams, Carbohydrate 46 grams, Fat 84 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 33 grams, Sodium 1313 milligrams, Sugar 9 grams, TransFat 1 gram
More about "new england shepherds pie recipes"
CLASSIC NEW ENGLAND FISH PIE RECIPE - THE VIEW FROM …
From theviewfromgreatisland.com
4.6/5 (25)Total Time 55 minsCategory Main CourseCalories 356 per serving
- Put the milk and bayleaf in a saucepan over medium heat. Cut the fish into 4 or 5 pieces and add to the milk along with 1/2 tsp salt. Bring to a gentle boil, then turn down the heat and simmer for a few minutes. Remove from the heat, cover, and set aside.
- In a large pot melt 2 tablespoons of the butter and saute the parsnips and leeks for about 10 minutes over medium heat until softened. Stir often and don't allow them to burn.
SHEPHERD'S PIE (COTTAGE PIE) - TRADITIONAL ENGLISH …
From 196flavors.com
4/5 (4)Category Main CourseCuisine English, Irish, ScottishTotal Time 1 hr 45 mins
- In a large Dutch oven, heat 3 tablespoons of butter and brown the onion over medium heat for 2 minutes, stirring regularly.
12 CLASSIC PIE RECIPES FROM THE YANKEE ARCHIVES - NEW ENGLAND …
From newengland.com
CLASSIC SHEPHERD'S PIE RECIPE - BBC FOOD
From bbc.co.uk
TEX-MEX SHEPHERD'S PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BAKING POWER | PIE RECIPES TO SAVOR – NEW ENGLAND
From staging.newengland.com
HARRISVILLE GENERAL STORE’S SHEPHERD’S PIE - NEW ENGLAND TODAY
From newengland.com
HOMEMADE SHEPHERD'S PIE RECIPE (WITH TIPS TO MAKE IT PERFECT!)
From savorynothings.com
NEW ENGLAND SHEPHERDS PIE - THE FRUGAL CHEF
From thefrugalchef.com
SHEPHERD'S PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
PUERTO RICAN–STYLE SHEPHERD’S PIE - NEW ENGLAND TODAY
From newengland.com
BEEF SHEPHERD'S PIE - NEW ENGLAND TODAY
From newengland.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