Best Super Quick Parsnip Shepherds Pie Recipes

Quick & Easy Shepherd's Pie Recipe (Made with Ground Beef) image

Provided by Lilly

Number Of Ingredients 7

1/2 (13oz) box of mashed potatoes ((plus the ingredients required to make them on the box-- butter, milk & salt))
1 lb ground beef
1 (12oz) bag frozen mixed veggies
1 (10.75oz) can tomato soup
1 (1.5oz) packet of beef stew seasoning mix
1/2 cup water
1-2 cups shredded cheddar cheese

Steps:

Preheat your oven to 400 degrees.
Prepare the mashed potatoes according to the package directions (about half of a 13 ounce box; more if you like a lot of potatoes or are feeding a large family).
Meanwhile, brown the ground beef on medium heat in a large skillet; drain any excess grease.
Add the can of tomato soup, frozen mixed veggies, beef stew seasoning mix and 1/2 cup of water to the browned beef; stir and simmer for 5-10 minutes on low heat.
Spread the ground beef mixture onto the bottom of a greased 9x13 baking dish, evenly spread the prepared mashed potatoes over top, and then sprinkle with cheese.
Bake uncovered in the center rack for about 30 minutes, or until the cheese starts to brown.

Parsnip Topped Shepherd's Pie image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 8

Number Of Ingredients 13

1 lb parsnips, peeled, cut into 2-inch pieces
3 Yukon Gold potatoes (1 lb), cut into 1-inch pieces
2 lb ground beef round
4 1/2 teaspoons all-purpose flour
1 cup beef-flavored broth
1 box (9 oz) frozen sweet peas and pearl onions, thawed
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
4 oz Gruyère cheese, shredded (1 cup)
6 tablespoons butter or margarine
1/3 cup milk
2 tablespoons chopped fresh rosemary leaves

Steps:

Heat oven to 350°F. Spray 11x7-inch glass baking dish with cooking spray. In 2-quart saucepan, place parsnips and potatoes; cover with water. Heat to boiling over medium-high heat. Reduce heat; simmer uncovered 15 to 20 minutes or until tender; drain. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add flour; cook 1 minute, stirring constantly. Add broth; heat to boiling. Cook 1 to 2 minutes, stirring constantly, until slightly thickened. Stir in peas and onions, tomato paste, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 2 minutes. Spoon into baking dish.
In food processor, place parsnips, potatoes, 1/2 cup of the cheese, the butter, milk, rosemary, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; process until smooth. Spoon onto beef mixture to within 1 inch of edge. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until bubbly.

Nutrition Facts : Calories 401, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 800 mg

Quick Shepherd's Pie image

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1 tub (24 ounces) refrigerated cheddar mashed potatoes
1 pound lean ground beef (90% lean)
1 envelope mushroom gravy mix
1-1/2 cups frozen mixed vegetables
1 cup water
1/8 teaspoon pepper

Steps:

Heat potatoes according to package directions., Meanwhile, in a large skillet, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in gravy mix. Add vegetables and water; bring to boil. Reduce heat; simmer until heated through, stirring occasionally. Transfer to a 9-in. square baking pan., Spread potatoes over top; sprinkle with pepper. Broil 4-6 in. from the heat for 10-15 minutes or until golden brown.

Nutrition Facts :