BEST SHEPHERD'S PIE
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
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.
SAUERKRAUT PIE
An amazing mix of sauerkraut hidden in custard and topped with whipped cream. Don't tell them what their eating until after the pie is gone, and it will be.
Provided by Bruce Gurnick
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- In a large bowl, mix milk, well drained chopped sauerkraut, brown and white sugars, eggs, vanilla, salt, cinnamon, and nutmeg.
- Pour mixture into 9 inch pie shell.
- Bake at 425 degrees F for about 30 - 35 minutes or until a knife inserted into filling about half way between edge and center, comes out clean.
- Serve topped with a tablespoon or two of whipped cream.
Nutrition Facts : Calories 352.5, Fat 18.4, SaturatedFat 7, Cholesterol 127.6, Sodium 423.1, Carbohydrate 38, Fiber 1.6, Sugar 18.6, Protein 8.8
SLOW-COOKED SHEPHERD'S PIE
Shepherd's pie is to the British as meat loaf is to Americans, so when I was a young child living in the U.K., I had it almost once a week. This is my go-to recipe when I'm longing for the sights and smells of my mother's kitchen. Turns out people here love it just as much! -Mari Sitkiewicz, Downers Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 5 servings.
Number Of Ingredients 18
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, then shake potatoes over low heat for 1 minute to dry. Mash potatoes, gradually adding butter and enough milk to reach desired consistency. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper., Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. , Add tomato paste; cook for 2 minutes. Add the mushrooms, carrots, broth, wine, Worcestershire sauce and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until most of the liquid is evaporated. Stir in peas. Season with remaining salt and pepper., Transfer beef mixture to a greased 4-qt. slow cooker. Spread mashed potatoes over top. Cover and cook on low for 5-6 hours or until bubbly. Sprinkle with cheese. Cover and cook 10 minutes longer or until cheese is melted. Just before serving, sprinkle with parsley.
Nutrition Facts : Calories 419 calories, Fat 19g fat (9g saturated fat), Cholesterol 79mg cholesterol, Sodium 746mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.
THE BEST SHEPHERD'S PIE
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
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.
SHEPHERD'S PIE
This is the version of shepher's pie that I grew up with my mom making. It's super easy and all you need is a stove top and a microwave. Very fast for the nights when you don't have a lot of time to fix a full meal. The ingerdients listed are more to taste and serving size it's more of a "however-much-you-feel" meal than an exact sicence.
Provided by Not Good but Trying
Categories One Dish Meal
Time 35m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Slice up the Polish Kielbasa into about 1/2 - 1" picecs. Spread over bottom of microwave safe casserole dish. Cover and microwave for 5 minutes.
- Drain the juice from cooking. Layer all the ingredients in the following order: polish kielbasa, sauerkraut, mashed potatoes, cheese.
- Leave uncovered and microwave for 15 minutes Let cool for 5 mins and enjoy.
Nutrition Facts : Calories 563.6, Fat 31.7, SaturatedFat 16, Cholesterol 107.5, Sodium 2107.8, Carbohydrate 41.9, Fiber 4.1, Sugar 4.2, Protein 28.1
REUBEN-STYLE SHEPHERD'S PIE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 400 degrees F. For the potato topper: Boil the potatoes in salted water until just tender. Drain and transfer to a large bowl. Heat the butter and EVOO in a small skillet over medium heat and toast the caraway seeds. Pour the caraway mixture over the potatoes and season with salt and pepper. Spread the potatoes on a baking sheet and squish them with the bottom of a water glass to flatten them. Roast until crisp, 25 to 30 minutes. Leave the oven on. Meanwhile, for the casserole filling: Heat the EVOO in a large Dutch oven over medium-high heat. Add the corned beef and cook until browned, and then remove to a plate. Add the ground beef and cook until browned. Add the garlic, celery, bay leaf, carrots and onions and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes. Return the corned beef to the skillet. Heat the butter in a small skillet over medium heat. Whisk in the flour and cook, whisking, until light golden. Whisk in the beer, Worcestershire, mustard and consomme; season with pepper. Pour the gravy over the corned beef mixture and stir to combine. Transfer to a casserole dish and top with the sauerkraut, cheeses and potatoes. Bake until the cheese is melted and the casserole is heated through. Meanwhile, for the Russian dressing topper: Combine the sour cream, ketchup, relish and hot sauce and season with salt and pepper. Drizzle the casserole with the dressing and garnish with watercress just before serving. Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Reheat in the oven before serving.
SKILLET SHEPHERD'S PIE
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
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.
SAUERKRAUT SHEPHERD'S PIE
Found this recipe in an old cookbook about 20 years ago. It had no name of contributor. It was called, simply, Old Sauerkraut Dish. My family,mostly, likes Sauerkraut and even the ones who didn't liked this!It was easy and cheap and became a fast "go to" dish. Great because the kids could easily make it, if need be.
Provided by Barbara AGNEW
Categories Savory Pies
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 350, and spray 2 casseroles , a 9x13 and 9x9 with non stick spray. Set aside.
- 2. Brown ground beef with chopped onion and seasonings. Drain and divide between the 2 casserole dishes.
- 3. Top with frozen corn, then add the layer of sauerkraut again divided into the pans.
- 4. Mix 1 cup of cheese into the potatoes. If the potatoes are not seasoned, season with salt and pepper and garlic. You can use instant mashed potatoes, I often do.
- 5. Spread the potatoes, onto both dishes and top with remaining cheese.
- 6. Bake until bubbly and cheese is well melted. Serve with salad of choice for a hearty meal. Seldom had any leftovers. : < ((
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