Best Criss Cross Shepherds Pie Recipes

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SHEPHERDS PIE WITH PUFF PASTRY CRUST



Shepherds Pie With Puff Pastry Crust image

This is just a compilation of things I had in the fridge that needed to be used up. DH loved it and ate two big helpings. Note: I didn't include the thawing time for the puff pastry.

Provided by Chef Joey Z.

Categories     Savory Pies

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 19

3 large yukon gold potatoes (cut in cubes)
3 medium carrots (chopped)
2 tablespoons tamari soy sauce (add to the cooking water for the potatoes and carrots)
1/4 cup vegan margarine
2 tablespoons coconut oil (to cook all the veggies in)
1 medium onion (chopped)
2 cups cabbage (cut thin)
6 button mushrooms (chopped)
1 small head broccoli (chopped)
1/4 medium head cauliflower (chopped)
1 tablespoon garlic powder
1 cup broth (chicken or veggie whatever you like)
3 tablespoons spike seasoning
1/2 teaspoon fresh ground black pepper
1 (10 5/8 ounce) package quorn meatballs (meatless)
1 (4 1/2 ounce) can cream of mushroom soup
1 (17 1/3 ounce) package puff pastry (I used only one sheet)
1/2 cup breadcrumbs (I used Italian)
1 egg (beaten)

Steps:

  • Thaw the puff pastry for about 40 minutes, once thawed, do not roll it out!
  • Spray a 9x9 inch casserole dish with oil and set aside.
  • Cook the meatballs for 2 minutes in the microwave. Once they are cool cut them in half.
  • Now cook the potatoes and carrots -- and while they are cooking saute the vegetables --.
  • Put the cut up potatoes and carrots in a medium saucepan. Cover with water and add the tamari sauce. Bring to a boil and simmer on medium for about 15- 20 minutes or until they are just soft. When they are done drain off the tamari water and add the 1/4 cup vegan margarine and using a hand blender or potato masher combine all together until the potato/carrot mixture is mashed.
  • Preheat your oven to 350'F.
  • I use coconut oil to saute the vegetables in because it doesn't go rancid when heated on high temperatures. Add all the cut up vegetables to the saute Pan.
  • Once the vegetables are just tender (about 15-20 minutes) add the Spike seasoning, garlic powder and pepper to the cooking vegetables. Taste to see if your seasonings are to your liking. Add the meatballs, broth and mushroom soup. Give it a good stir and cook for an additional 2 minutes.
  • When done, scoop the vegetables out of the saute pan with a slotted spoon into the oiled casserole dish. There should be some gravy left in the saute pan. Add the bread crumbs to this. If it's too thick add more broth. This mixture should be like gravy.
  • Then put the gravy over the vegetables in the casserole dish and spread it all over the vegetables.
  • Then put the mashed potato/carrot mixture over the gravy covered vegetables and spread it over all the vegetables. I used an off set spatula for this and it worked great.
  • Then place your thawed puff pastry over top and tuck the sides down into the casserole dish. Beat the egg and brush it over the puff pastry.
  • Cut steam holes in the top of the puff pastry. Bake for 40 minutes or until the puff pastry is golden brown and the vegetables are bubbling hot.
  • Serve with a little ketchup, it does add.
  • Bon Appetit!

Nutrition Facts : Calories 701.6, Fat 39.1, SaturatedFat 12.6, Cholesterol 35.4, Sodium 1050.7, Carbohydrate 76.2, Fiber 8.2, Sugar 8.3, Protein 15.5

ELIZABETH'S SHEPHERDS PIE



Elizabeth's Shepherds Pie image

My mom is British and has been making this for years. My favorite meal growing up and now it's turned into my teenagers favorite as well. OXO cubes are an English bouillon cube which you can crumble in your fingers. They come in a red box and can be found where English foods are bought. NOTE: If you don't use OXO brand cubes, it completely changes the taste and the salt content !

Provided by PrimQuilter

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
1 medium onion, diced
2 carrots, sliced very thin
1 (1 ounce) package instant brown gravy mix
2 teaspoons Worcestershire sauce
1 1/2 cups cheddar cheese, shredded
6 large potatoes
1/4 cup butter
1/2 cup milk
1 cup potato water

Steps:

  • Peel and dice potatoes.
  • Add to pot of cold water, bringing to a boil.
  • Boil 25 minutes or until soft.
  • Drain potatoes, reserving 1 cup of potato water.
  • Mash with butter and milk adding salt and pepper to taste.
  • Set aside.
  • Meanwhile, fry your ground beef, carrots and onion together until beef is browned.
  • Drain grease.
  • Add meat mixture back to pan.
  • To your meat mixture add 2 crumbled OXO cubes, brown gravy powder, Worcestershire and 1 cup potato water.
  • Mix all together and simmer 20 minutes or until carrots are soft.
  • Place meat mix in large greased oven proof bowl, topping with mashed potatoes.
  • Using a fork, make criss-cross lines on top of your potatoes.
  • Bake 25 minutes.
  • Add cheese to top and bake another 5 minutes or until cheese melts.
  • Serve with HP sauce or any English brown sauce.
  • Any leftovers are great fried up with a bit of butter.

Nutrition Facts : Calories 628.9, Fat 31, SaturatedFat 15.3, Cholesterol 116.8, Sodium 467.8, Carbohydrate 54.6, Fiber 6.8, Sugar 3.7, Protein 33.2

SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.

BEST SHEPHERD'S PIE



Best Shepherd's Pie image

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

2-1/2 pounds potatoes, peeled and cooked
1 cup sour cream
Salt and pepper to taste
2 pounds ground beef
1/2 cup chopped onion
1 medium sweet red pepper, chopped
1 teaspoon garlic salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (16 ounces) whole kernel corn, drained
1/2 cup milk
2 tablespoons butter, melted
Chopped fresh parsley, optional

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.

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

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.

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