SHEPHERDS PIE RECIPE WITH BEEF RECIPES

Name: Beef Shepherd's Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 2 tablespoons extra-virgin olive oil; 3 tablespoons unsalted butter; 1 medium onion, diced; 3 medium carrots, peeled and sliced; 1 rib celery, sliced; 1/2 pound cremini mushrooms, quartered; 2 cloves garlic, minced; 1 tablespoon kosher salt; 3/4 teaspoon dried oregano; 3 tablespoons tomato paste; 1 pound ground beef; 1/4 cup canned low sodium beef broth; 1/2 teaspoon Worcestershire sauce; Freshly ground black pepper; 4 cups Mashed Potatoes, recipe follows; 1/4 cup grated Parmesan, optional; 1 1/2 pounds russet potatoes, peeled quartered; 2 teaspoons kosher salt, plus more for seasoning; 3/4 cup whole milk; 6 tablespoons unsalted butter; 2 tablespoons chopped fresh flat-leaf parsley; Freshly ground black pepper

BEEF SHEPHERD'S PIE RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Beef Shepherd's Pie Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 tablespoon kosher salt
3/4 teaspoon dried oregano
3 tablespoons tomato paste
1 pound ground beef
1/4 cup canned low sodium beef broth
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
4 cups Mashed Potatoes, recipe follows
1/4 cup grated Parmesan, optional
1 1/2 pounds russet potatoes, peeled quartered
2 teaspoons kosher salt, plus more for seasoning
3/4 cup whole milk
6 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps:

Preheat oven to 375 degrees F.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

AMERICAN SHEPHERD'S PIE RECIPE | ALLRECIPES

American Shepherd's Pie Recipe | Allrecipes image

This is an 'Americanized' version of that old standard, Shepherd's Pie. My family loves it! You can prepare your mashed potatoes as you normally would -- adding butter, milk, sour cream, whatever!

Provided by EEYOREASIL

Categories Shepherd's Pie

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 1 - 2 quart dish

Number Of Ingredients 7

Ingredients

1 pound lean ground beef
½ cup chopped onion
½ cup chopped celery
1 (10.5 ounce) can condensed vegetable soup
½ teaspoon dried thyme
3 cups mashed cooked potatoes
1 cup shredded Colby longhorn cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.

Nutrition Facts : Calories 342 calories, CarbohydrateContent 25.3 g, CholesterolContent 69.6 mg, FatContent 16.7 g, FiberContent 2.2 g, ProteinContent 22 g, SaturatedFatContent 7.8 g, SodiumContent 817.5 mg, SugarContent 4.1 g

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