SHEPHERD'S PIE VI
This Shepherd's Pie is a layered casserole of beef, carrots, and potato.
Provided by Jacquie
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 52.5 g, Cholesterol 64.5 mg, Fat 17 g, Fiber 7.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 294.6 mg, Sugar 5.8 g
SCOTTISH SHEPHERD'S PIE
This pie was made by my Nana, and my whole family loves it!
Provided by Emtmom
Categories World Cuisine Recipes European UK and Ireland Scottish
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place ham in a 2 quart casserole dish and top with corn. Heat in preheated oven 10 minutes. Remove and top with mashed potatoes. Heat in oven for 20 more minutes, then remove.
- Turn oven to "broil" setting. Dot potatoes with butter or margarine, then place pie under broiler just until golden brown on top, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 53.7 g, Cholesterol 48.7 mg, Fat 12.2 g, Fiber 5.3 g, Protein 15 g, SaturatedFat 5.7 g, Sodium 1100.4 mg, Sugar 4.8 g
QUICK AND EASY SHEPHERDS PIE
This is a quick and easy casserole I made up. It's great for people on the go. Everyone I have made it for has enjoyed it.
Provided by hippieshiek
Categories One Dish Meal
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare potato flakes according to package directions, using 1-2 packages depending on how thick you want them to be on top of casserole.
- Mix ground beef, vegetable stew, and mixed vegetables in large mixing bowl.
- Layer ground beef/ veggie mixture on bottom of large baking dish.
- Spread layer of potatoes on top of beef mixture making as thick as you would like.
- Top with 1-2 cups cheese according to taste.
- Bake at 350F 15-20 minutes or until cheese on top is melted and casserole is heated through.
Nutrition Facts : Calories 388.3, Fat 12.5, SaturatedFat 6.1, Cholesterol 61.2, Sodium 355.3, Carbohydrate 44.8, Fiber 4.6, Sugar 2.8, Protein 24.1
CHICKEN SUCCOTASH POT PIE
Enjoy this chicken pot pie for dinner made using corn, Cascadian Farm® organic edamame, Progresso® broth and Bisquick® mix - perfect for Thanksgiving.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 10-inch cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add onion, bell pepper and garlic; cook 6 to 8 minutes or until tender. Add corn and edamame; cook 2 minutes. Stir in broth; cook 1 minute. Stir in chicken, 1/4 teaspoon of the pepper and the soup. Keep chicken mixture warm.
- In medium bowl, place Bisquick mix; cut in 1/4 cup butter with pastry blender until mixture looks like coarse meal. Stir in cheese, sour cream, basil and remaining 1/4 teaspoon pepper until stiff dough forms. Drop by slightly heaping 1/3 cupfuls into 8 mounds on chicken mixture.
- Bake 30 to 35 minutes or until topping is golden brown.
Nutrition Facts : Calories 379, Carbohydrate 37 g, Fat 3, Fiber 4 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1037 mg
A SCOTSMAN'S SHEPHERD PIE
Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.
Provided by Larry Short
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
- Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
- Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
- Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
- Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
- Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
- Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 385.9 calories, Carbohydrate 30.4 g, Cholesterol 96.5 mg, Fat 21.4 g, Fiber 3.4 g, Protein 17 g, SaturatedFat 11.1 g, Sodium 560.8 mg, Sugar 4.5 g
SUCCOTASH SHEPHERDS PIE
Ready, Set, Cook! Special Edition Contest Entry: This is my take on a shepherds pie. I wanted a dish that included potatoes, but I also wanted succotash. So, I came up with this recipe, which included my favorite ingredients.
Provided by edna.davis
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven at 350.
- In a large pot over medium-low heat stir in heavy whipping cream milk, butter and remaining salt and black pepper, stir, then add Simply Mashed Potatoes, stir to combine until it thickens, about 7-10 minutes, turn off heat and set aside.
- Cook the beacon in a medium size skillet over medium heat until its crispy and golden brown, remove and set aside on a paper towel. In the same skillet with the beacon fat, add onions, bell pepper, carrots, celery and garlic, stir and cook for 3 minutes, then add ground beef, 1 tablespoon salt and black pepper and cumin, continue to stir and break down the meat and cook 6-7 minutes. Drain off fat from the meat by using a strainer, then place the ground beef mixture back into a larger skillet or pot, add the beacon, crush tomatoes, stir in chicken broth, white wine vinegar, corn, lima beans, and okra, lower heat, cover with lid and cook an additional 15-20 minutes. Turn off heat, and then stir in the parsley, then evenly spread the parmesan cheese on top, Pour the mashed potatoes over the beef mixture, then layer with cheese slices and bake in the oven for 5 minutes. Sprinkle with paprika.
Nutrition Facts : Calories 975.5, Fat 77.5, SaturatedFat 42.7, Cholesterol 277.7, Sodium 3263.8, Carbohydrate 34.4, Fiber 6.7, Sugar 5.5, Protein 40.3
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
GARDENER'S PIE
I got this recipe out of the guidebook supplied in the 'Quick Cleanse 15 day detox'. This is like a vegetarian shepherds pie. I usually make it without the mushrooms (don't like them) and add some zucchini or whatever is on hand. I also tend to use red lentils because they don't need to be soaked. Prep time does not include time taken for soaking the lentils.
Provided by Sazza
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Soak the lentils for 2 hours or overnight, drain and rinse.
- Add fresh water and bring to the boil in a large saucepan with the onion powder.
- Simmer 15 minutes or until tender. Drain.
- Heat oil in a large saucepan and saute onion, garlic and mushrooms for 5 minutes.
- Add remaining vegetables and saute a further 5 minutes.
- Add lentils, seasoning, tamari, vegetable stock, herbs and tomato paste.
- Stir over heat until combined and simmer 5 minutes. Mixture should be fairly thick.
- Turn into a 5cm deep dish, top with mashed potato.
- If you're not a strict vegetarian sprinkle some grated cheese on top.
- Mark attractively with a fork and brown in a hot oven 15 minutes.
- Serve with side salad or vegetables.
MEAT EATING HUSBANDS LOVE THIS SHEPHERDS PIE!
A hearty meatless, dairy free shepherds pie! I got a version of this recipe from my friend Becky. I've altered it a bit to my own tastes. Her meat eating husband loves it so I figured mine will too. Made it last night and got many compliments from my husband!
Provided by kimmouse
Categories Savory Pies
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mash cooked potatoes with as much soy milk as you need and lots of vegan buttery spread to make them nice and creamy.
- Add some salt and pepper and a sprinkle of garlic powder.
- Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent.
- Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt.
- Add the broth and soy milk along with the cornstarch and flour.
- Let the mixture come to a boil, stirring frequently.
- Sauce will thicken up a bit.
- Season with salt and pepper if you need to.
- When all the vegetables are cooked, remove from heat.
- Spray a 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom.
- Cover with the potatoes and smooth them down.
- Sprinkle the top with nutritional yeast and French fried onions.
- Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.
- Serve with garlic toast or fresh bread. Enjoy!
- Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies.
- Either way it is delicious!
Nutrition Facts : Calories 241.2, Fat 3, SaturatedFat 0.4, Sodium 90.1, Carbohydrate 47.2, Fiber 8.9, Sugar 6, Protein 10.7
SHEPHERDESS PIE
Ready, Set, Cook! Special Edition Contest Entry. Shepherd's Pie is a great rustic dish, but not everyone eats beef (I know, but it's true) or wants beef all the time. Here's a variation that uses chicken for a change of pace.
Provided by TheSlyBear
Categories Chicken Thigh & Leg
Time 45m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Submerge chicken breasts in 2c chicken broth and 1t salt in a saucepan. Add a little water if necessary to cover meat. Bring to a simmer and poach chicken until it reaches 160ºF. Do not overcook or let the broth boil vigorously. Set aside to cool slightly.
- In a saucier or saucepan, melt the butter. Add the flour and whisk vigorously to form a roux. Cook until about the color of peanut butter.
- Add 2c chicken broth and whisk vigorously to avoid lumps. Add cream, pepper, celery salt, Old Bay, and Worcestershire sauce. Bring to a boil and whisk until thickened; about 5 minutes. Set aside.
- When the chicken is cool enough to handle, shred the chicken into bite-sized pieces. You could just dice it, but shredding it gives it a much more interesting texture that holds onto the sauce.
- Place the shredded chicken into an 8" to 9" round high-side casserole or soufflé dish.
- Pour sauce over chicken, add half of the crumbled bacon bits, and mix well.
- Heat the frozen corn in the microwave oven until hot (about 5 minutes) and make a layer on top of the chicken.
- Prepare the Simply Potatoes Traditional Mashed Potatoes according to package directions. Stir in the green onions and 3/4 of the remaining bacon bits until thoroughly mixed. Top the corn layer with the mashed potatoes and even it out to create a "top crust" for the casserole. Leaving little peaks that will get extra-browned in the oven is a good idea.
- Sprinkle the cheddar cheese and the remainder of the crumbled bacon over the top of the potatoes.
- Bake the casserole in a preheated 400ºF oven until heated through and potatoes begin to brown, about 20 to 25 minutes. Let rest for about 10 minutes before serving.
- NOTE: The chicken and the sauce can be prepared ahead of time and refrigerated until ready to assemble. If refrigerated, heat the sauce to just boiling before assembling the casserole.
Nutrition Facts : Calories 1078.1, Fat 62.2, SaturatedFat 27, Cholesterol 335.1, Sodium 2441.5, Carbohydrate 35.7, Fiber 3.4, Sugar 1.5, Protein 92.8
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