BETTY CROCKER SHEPHERD'S PIE RECIPES
MAKE-AHEAD SHEPHERD’S PIE RECIPE - BETTYCROCKER.COM
A make-ahead hack makes it even easier to enjoy this hearty classic any day of the week. The base of the pie can be made ahead and frozen in an easy-to-store container. To finish the dish, simply thaw, top with Betty Crocker™ creamy butter mashed potatoes, bake and serve!
Provided by Betty Crocker Kitchens
Total Time 55 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef over medium-high heat 4 minutes, stirring frequently. Add onion and carrots; cook 4 to 6 minutes, stirring occasionally, until beef is browned and onion and carrots are softened. Add flour, thyme, salt and pepper; cook 1 minute, stirring frequently.
- Gradually stir in broth; heat to boiling over medium-high heat. Cook until thickened, stirring frequently. Remove from heat; stir in frozen peas and corn; transfer mixture to baking dish.
- Make mashed potatoes as directed on pouch. Spread potatoes evenly over mixture in baking dish. Bake 20 to 25 minutes or until heated through (165°F in center) and top is lightly browned. Let stand 10 minutes before serving.
- To freeze: Cook beef filling as directed in recipe, but do not add frozen peas and corn. Cover and refrigerate 30 to 40 minutes. Transfer to 1-quart freezer container; freeze up to 2 months. To bake: Heat oven to 400°F. Spray microwavable 8-inch square (2-quart) glass baking dish with cooking spray. Place frozen beef filling container in large bowl filled with hot water about 5 minutes or until filling can be slid out of container into 8-inch square dish. Cover with plastic wrap; microwave on High 5 minutes; stir well. Cover and microwave 3 minutes longer; stir well. Continue heating another 3 to 4 minutes (checking and stirring every minute) until heated through. Stir in frozen peas and corn. Continue as directed in recipe.
Nutrition Facts : Calories 480 , CarbohydrateContent 42 g, CholesterolContent 90 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 25 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 1240 mg, SugarContent 7 g, TransFatContent 1 g
SLOW-COOKER SHEPHERD’S PIE RECIPE - BETTYCROCKER.COM
Mashed potatoes make this hearty and delicious slow-cooker shepherd’s pie even easier.
Provided by Stephanie Wise
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 11
Steps:
- In 10-inch skillet, cook beef over medium heat, stirring occasionally, until browned; drain. Stir in soup, garlic powder, salt and pepper. Spread mixture evenly in bottom of 6-quart slow cooker. Top evenly with frozen vegetables.
- In 2-quart saucepan, heat water and butter to a rapid boil. Remove from heat; stir in milk and dry potatoes until just combined. Let stand 1 minute, then stir again. Spread evenly over top of vegetables in slow cooker.
- Cover and cook on Low heat setting 4 to 5 hours or until warm and vegetables are cooked through.
- Serve warm sprinkled with herbs.
Nutrition Facts : Calories 852.4 , CarbohydrateContent 68.7 g, CholesterolContent 158.8 mg, FiberContent 3.8 g, ProteinContent 41.0 g, SaturatedFatContent 21.4 g, ServingSize 1 Serving, SodiumContent 2389.6 mg, SugarContent 10.9 g
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