Best My Favorite Shepherds Pie Recipes

MY FAVOURITE SHEPHERD'S PIE

My Favourite Shepherd's Pie image

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

Provided by Dannygirl

Categories One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs ground beef
1 small cooking onion, chopped
1 tablespoon garlic salt
2 tablespoons Worcestershire sauce
1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
2 cups frozen corn
6 large potatoes (or 2 packages instant mashed potatoes)
6 slices processed cheese

Steps:

In a skillet brown ground beef with onion, garlic salt, and Worcestershire.
In a bowl combine soup and corn, then add the ground beef mixture and stir thoroughly.
Spread the mixture on the bottom of a 9x12-inch glass baking dish.
Prepare mashed potatoes and layer on top of meat mixture.
Bake at 375°F for 45 minutes.
Take out of oven, then cover with the cheese slices and place back in oven for an additional 15 minutes.

Nutrition Facts : Calories 618.7, Fat 23.6, SaturatedFat 9.5, Cholesterol 86.2, Sodium 625.3, Carbohydrate 71.6, Fiber 8.3, Sugar 4.6, Protein 32.9

MY MOTHER'S SHEPHERD'S PIE

My Mother's Shepherd's Pie image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 24

Ingredients

3 pounds russet potatoes
Kosher salt
3/4 cup milk
1/2 cup sour cream
6 tablespoons unsalted butter, melted
2 large egg yolks
Freshly cracked black pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup pearl onions, fresh or frozen
2 tablespoons canola oil
1/2 yellow onion, diced
2 sprigs fresh rosemary, minced
2 pounds ground lamb
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
1 tablespoon sherry vinegar
1 cup chicken stock
1 cup frozen peas and carrots
1/2 cup fresh parsley, chopped
3 tablespoons unsalted butter, melted
1/4 cup grated Parmesan
Chopped fresh parsley, for garnish

Steps:

For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
For the filling: Preheat the oven to 375 degrees F.
In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley.
For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.

MY FAVORITE SHEPHERD'S PIE

My Favorite Shepherd's Pie image

This is my spicy twist on a recipe I got from an old friend's mom. She used to make this for our sleepovers when I was a kid.

Provided by Victoria Fincher @CaptainMommy

Categories Beef

Number Of Ingredients 7

Ingredients

6 large russet potatoes
1 package(s) taco seasoning
1 pound(s) ground turkey
2 small cans of corn
2 cup(s) shredded cheese
4 tablespoon(s) hot sauce
1 tablespoon(s) chili powder

Steps:

Chop and boil potatoes until soft. Drain, mash & set aside.
Brown turkey in large skillet with taco seasoning, and chili powder. Drain & return to skillet.
Add corn and hot sauce to meat, mix together heat through. Spread meat mixture into baking dish.
Sprinkle with 1 cup of cheese. Smooth potatoes on top.
Bake at 375 until potatoes start to brown. Remove.
Sprinkle with 1 cup of cheese, cover with foil and return to oven. Bake another 5-10 minutes.
Remove from oven, uncover, and let stand 5 minutes. Serve.