SHEPHERDS PIE EASY RECIPES

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CLASSIC SHEPHERD'S PIE - ALLRECIPES



Classic Shepherd's Pie - Allrecipes image

A savory base of ground beef and vegetables in tangy tomato gravy and topped with a layer of buttery mashed potatoes. It's the perfect comfort food for your hungry family.

Provided by Heinz

Categories     Heinzitup.com

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 18

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
1 pound lean ground beef
4 teaspoons all-purpose flour
¼ cup Heinz Tomato Ketchup
¾ cup Heinz® Tomato Juice
2 tablespoons Heinz Worcestershire Sauce
2 tablespoons Dijon mustard
1 cup frozen mixed vegetables (such as peas and carrots)
3 cups cooked, warm, mashed potatoes
2 tablespoons butter
1 clove garlic, minced
⅔ cup warm milk

Steps:

  • Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
  • Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
  • Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

Nutrition Facts : Calories 375.3 calories, CarbohydrateContent 44 g, CholesterolContent 56.5 mg, FatContent 17.4 g, FiberContent 4 g, ProteinContent 18.2 g, SaturatedFatContent 7.3 g, SodiumContent 1602.7 mg, SugarContent 3.5 g

VEGAN SHEPHERD'S PIE RECIPE - BBC GOOD FOOD



Vegan shepherd's pie recipe - BBC Good Food image

A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low calorie, low fat, and perfect for when the nights draw in

Provided by John Torode

Categories     Dinner, Main course, Supper

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield Serves 8 (makes eight individual or two large pies)

Number Of Ingredients 21

1.2kg floury potatoes, such as Maris Piper or King Edward
50ml vegetable oil
30g dried porcini mushrooms, soaked in hot water for 15 mins, then drained (reserve the liquid)
2 large leeks, chopped
2 small onions, chopped
4 medium carrots (about 300g), cut into small cubes
1 vegetable stock cube (make sure it's vegan - we used Kallo)
3 garlic cloves, crushed
2 tbsp tomato purée
2 tsp smoked paprika
1 small butternut squash, peeled and cut into small cubes
½ small pack marjoram or oregano, leaves picked and roughly chopped
½ small pack thyme, leaves picked
½ small pack sage, leaves picked and roughly chopped
4 celery sticks, chopped
400g can chickpeas
300g frozen peas
300g frozen spinach
20ml olive oil
small pack flat-leaf parsley, chopped
tomato ketchup, to serve (optional)

Steps:

  • Put the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and simmer for 40 mins until the skins start to split. Drain and leave to cool a little.
  • Meanwhile, heat the vegetable oil in a large heavy-based sauté pan or flameproof casserole dish. Add the mushrooms, leeks , onions, carrots and the stock cube and cook gently for 5 mins , stirring every so often. If it starts to stick, reduce the heat and stir more frequently, scraping the bits from the bottom. The veg should be soft but not mushy.
  • Add the garlic, tomato purée, paprika, squash and herbs. Stir and turn the heat up a bit, cook for 3 mins, add the celery, then stir and cook for a few more mins.
  • Tip in the chickpeas along with the water in the can and reserved mushroom stock. Add the peas and spinach and stir well. Cook for 5 mins, stirring occasionally, then season, turn off and set aside. There should still be plenty of liquid and the veg should be bright and a little firm.
  • Peel the potatoes and discard the skin. Mash 200g with a fork and stir into the veg. Break the rest of the potatoes into chunks, mix with the olive oil and parsley and season.
  • Divide the filling into the pie dishes and top with the potatotes. Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins. Best served with tomato ketchup – as all great shepherd’s pies are.

Nutrition Facts : Calories 348 calories, FatContent 11 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 13 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.5 milligram of sodium

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