Best Darina Allens Shepherds Pie Recipes

SHEPHERD'S PIE

Shepherd's Pie image

Make and share this Shepherd's Pie recipe from Food.com.

Provided by Chef Sean 2

Categories Lunch/Snacks

Time 50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb minced cooked beef or 1 lb hamburger
2 tablespoons butter
1 cup chopped onion
2 tablespoons flour
1 2/3 cups combined stock and thick gravy (approximately)
1 teaspoon tomato puree
1 teaspoon chopped parsley
1 teaspoon thyme leaves (fresh preferably)
salt & freshly ground black pepper, to taste
1 lb mashed potatoes
1 (8 ounce) can peas or 1 (8 ounce) can corn

Steps:

Melt the butter in a frying pan and add the onion. Cover with the butter wrapper and cook over low heat for 5 minutes until soft but not colored.
Add the flour and cook until browned. Add the stock, bring to a boil and skim. Add the tomato puree, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.
Add the meat and peas/corn to the sauce and bring to a boil. Put in a pie dish, cover with the mashed potatoes and score the top with a fork. Reheat in a moderate oven (350 degrees Fahrenheit) for about 30 minutes. Garnish with parsley and serve with Irish Bread.

Nutrition Facts : Calories 453.4, Fat 20.1, SaturatedFat 8.8, Cholesterol 78.3, Sodium 1603.5, Carbohydrate 39.6, Fiber 4.3, Sugar 4.6, Protein 27.6

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

Ingredients

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.