Best Australian Shepherds Pie Recipes

AUSTRALIAN SHEPHERD'S PIE

Australian Shepherd's Pie image

I lived in Brisbane for 18 months in 1988-1989. While there I picked up a cookbook used in high schools to teach home ec. There I found the nicest shepherd's pie that my family still enjoys. Sometimes I make two, and freeze one, and I ALWAYS make a big one so we can have for lunch the next day.

Provided by jillybean1961

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 medium potatoes, cooked and mashed
600 g ground beef
1 small onion, chopped
1 large carrot, grated
1 chicken stock cube
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
2/3 cup water

Steps:

In large saucepan, cook mince, onion and carrot till mince is cooked through. Drain fat.
Add remaining ingredients and simmer for 10 minutes. If mixture is wetter than you light, add tablespoon of flour and stir.
Place meat mixture in casserole dish. Top with mashed potatoes.
Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 397.1, Fat 15.3, SaturatedFat 5.9, Cholesterol 68.1, Sodium 408.9, Carbohydrate 41.4, Fiber 5.2, Sugar 4, Protein 23.4

SARA'S SHEPHERDS PIE

Sara's Shepherds Pie image

I love making this. It's such a nice winter meal, and it's so easy and quick, and best of all..so economical!! Growing up, Mum made shepherds pie almost weekly. Over the years I have altered it, and this is the way my family enjoys it now. We don't serve this with anything, except maybe a nice bread roll.

Provided by Sara 76

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

500 g ground beef
1 medium onion, finely chopped
1 medium carrot, grated
1 tablespoon olive oil
2 tablespoons gravy mix
1 garlic clove, crushed
1 teaspoon cracked black pepper
1 teaspoon mixed herbs
6 potatoes
2 tablespoons butter
1/4 cup milk
2 eggs
1/2 cup cheese, grated

Steps:

Heat olive oil in a large saucepan. Cook onions untiil tender, add beef and carrots.
Stir in gravy powder, garlic, pepper, and herbs.
Add enough water to just cover the meat mixture, stir, cover, and simmer until thickened, stirring occasionally.
Remove from heat, and set aside to cool.
Boil the potatoes until tender. Drain, and mashe with butter and milk.
Using electric beaters, beat eggs into potato until creamy.
Pour the meat mixture into a casserole dish.
Top with mashed potatoes. You can spoon the potatoes on, or if you want a nicer presentation and you have the time, pipe on with a piping bag.
Top with grated cheese, and bake at 180C for around 30 minutes, or until cheese has melted and just started to brown.

Nutrition Facts : Calories 710, Fat 34.7, SaturatedFat 14.9, Cholesterol 204.5, Sodium 375.1, Carbohydrate 63, Fiber 8.1, Sugar 4.5, Protein 36.8

THE BEST SHEPHERD'S PIE

The Best Shepherd's Pie image

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

Ingredients

2 pounds russet potatoes, peeled and quartered (about 4 medium potatoes)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1/4 small head green cabbage, thinly sliced (about 6 ounces or 2 cups)
1 leek, white and light-green parts only, chopped
2 cloves garlic, chopped
3/4 cup heavy cream
1 cup shredded sharp white Cheddar (about 3 ounces)
3 large egg yolks
2 teaspoons extra-virgin olive oil
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
1 stalk celery, sliced
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 pounds ground lamb
1 cup frozen peas, thawed
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce

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.