Best Savory Shepherds Pie Recipes

SHEPHERD'S PIE

Steps:

• In a large skillet (preferably nonstick), heat the butter over medium-high heat until bubbly. Add the onions, carrots and garlic. Cook, stirring occasionally, until the vegetables are soft, about 8-10 minutes. If you aren't using a nonstick pan, you can optionally allow the ingredients to brown on the bottom of the pan, deglazing periodically with a splash of water and scraping the brown bits up with a spatula. This will enhance the flavors.
• Add the meat, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, using a spatula or wooden spoon to break up meat, until browned, about 12 minutes. You can optionally continue deglazing with water during this time.
• Stir in the flour and tomato paste and cook for an additional 2-3 minutes, stirring frequently. Add the cream and cook for about 1 minute. Add the stock, Worcestershire sauce, and thyme. Simmer over medium heat, stirring frequently, until the gravy is thick, 15 to 20 minutes. Remove from the heat, stir in peas, and taste the gravy to see if it needs more salt and pepper. Transfer the filling to a 3-quart casserole dish. (2 1/2 quarts will be fine as well).
• Adjust an oven rack to the upper-middle position, then preheat the oven to 375 degrees F.
• In a large saucepan, cover the potatoes with cold water and 1 teaspoon salt. Bring to a boil over high heat, then cook until the potatoes are tender, about 15 minutes. Drain and return the potatoes to the saucepan, then mash with the cream, butter and yolk until smooth. Season with salt and pepper to taste.
• Spoon dollops of mashed potatoes over the filling, then use a spatula to create a smooth, even layer. Drag a fork across top to add texture.
• Bake until filling is bubbling around the sides, about 15 minutes. Turn on the broiler and let the top develop a brown crust (this can take anywhere from 1 to 5 minutes, depending on your oven. Watch closely to prevent burning).
• Remove from oven and cool for at least 10 minutes before serving. For best results, cover and refrigerate for a couple hours or prepare the night beforehand, so the flavors have a chance to mingle. Reheat in a 350 degree F oven for about 25-35 minutes, or until warmed through (cover the top of the casserole dish with foil to prevent drying out). You can also reheat individual servings in the microwave. Enjoy leftovers within 1 week.

SHEPHERD'S PIE VI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
• Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
• Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
• Bake in the preheated oven for 20 minutes, or until golden brown.

CLASSIC, SAVORY SHEPHERD'S PIE (WITH BEEF AND/OR LAMB) RECIPE

Steps:

• For the Mashed Potatoes: Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until almost as salty as the sea. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds. Transfer potatoes to a large bowl.
• Meanwhile, for the Meat Sauce: Place stock in a 2-cup liquid measuring cup, sprinkle with gelatin, and set aside.
• To Assemble and Bake: Adjust oven rack to center position and preheat oven to 425°F (220°C). Before assembling, heat cream in a large saucepan until simmering. Add potatoes and stir gently until completely incorporated. Season with salt and pepper. Potatoes are now ready for assembly.
• Transfer to oven and bake until top is browned and casserole is fully heated through, about 20 minutes. For deeper browning, place casserole on a rack set about 6 inches under a hot broiler for the last few moments of cooking. (Monitor closely to prevent potatoes from burning.)
• Let stand 15 to 20 minutes before serving. Casserole can be assembled, wrapped with plastic, and refrigerated up to 2 days. Reheat in a 350°F (180°C) oven for about 35 minutes, then use broiler to brown top.

SHEPHERD'S PIE

Steps:

• Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
• Preheat the oven to 400 degrees F.
• While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

SAVORY SHEPHERD'S PIE

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• In a large heavy skillet, saute meat until browned on all sides, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef and chicken bouillon, rosemary, salt, pepper, steak seasoning and onion flakes. Stir in frozen vegetables. Cook, stirring occasionally, until most of the water has evaporated.
• Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes. Bake in preheated oven for 20 to 30 minutes, or until top begins to brown.

SKILLET SHEPHERD'S PIE

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.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.