HOW TO MAKE A SHEPHERDS PIE RECIPES

Name: Make-Ahead Shepherd’s Pie
Prep time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1 lb lean (at least 80%) ground beef; 1 medium onion, chopped (1 cup); 2 medium carrots, peeled, chopped (1 cup); 2 tablespoons Gold Medal™ all-purpose flour; 1 1/2 teaspoons finely chopped fresh thyme leaves; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup Progresso™ chicken broth (from 32-oz carton); 1/2 cup Cascadian Farm™ organic frozen peas (from 10-oz bag); 1/2 cup Cascadian Farm™ organic frozen corn (from 10-oz bag); 1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes; Water, milk and butter called for on potatoes pouch

MAKE-AHEAD SHEPHERD’S PIE RECIPE - BETTYCROCKER.COM

Make-Ahead Shepherd’s Pie Recipe - BettyCrocker.com image

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

Ingredients

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1 cup)
2 medium carrots, peeled, chopped (1 cup)
2 tablespoons Gold Medal™ all-purpose flour
1 1/2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup Cascadian Farm™ organic frozen peas (from 10-oz bag)
1/2 cup Cascadian Farm™ organic frozen corn (from 10-oz bag)
1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes
Water, milk and butter called for on potatoes pouch

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

SKILLET SHEPHERD'S PIE RECIPE: HOW TO MAKE IT

Skillet Shepherd's Pie Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 448 calories, FatContent 20g fat (12g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 781mg sodium, CarbohydrateContent 45g carbohydrate (8g sugars, FiberContent 7g fiber), ProteinContent 24g protein.

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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!
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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
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