SHEPHERDS PIE WITH HAM RECIPES

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EASY INSTANT POTATO SHEPHERDS PIE RECIPE - FOOD.COM



Easy Instant Potato Shepherds Pie Recipe - Food.com image

This is a great recipe thats easy to prepare with not many ingredients. Enjoy with a side salad for a complete meal.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 (20 ounce) box instant mashed potatoes (8 serving size)
2 cups frozen mixed vegetables
1 (8 ounce) can beef gravy
2 tablespoons garlic powder
salt
pepper
paprika

Steps:

  • Preheat Oven to 325'F.
  • Use vegetable spray on casserole dish.
  • Prepare instant mashed potatoes following box directions.
  • Boil frozen vegetables in saucepan.
  • Brown ground beef.
  • Add 1/2 can of beef gravy.
  • Add garlic powder.
  • Stir until well blended.
  • Drain vegetables.
  • Add the beef mixture to casserole dish.
  • Add the vegetables and spread evenly.
  • Add large spoonfuls of the mashed potatoes
  • over the vegetables.
  • Wait a few minutes for potatoes to cool before spreading.
  • Make a design with bottom of fork on the potatoes.
  • Sprinkle some paprika.
  • Bake for 30 minutes.
  • Cool for 15 minutes before slicing.
  • Add remaining warmed gravy to each serving.

Nutrition Facts : Calories 1149.7, FatContent 26, SaturatedFatContent 10.1, CholesterolContent 105.1, SodiumContent 798, CarbohydrateContent 181.6, FiberContent 20, SugarContent 8.2, ProteinContent 52.7

SHEPHERD'S PIE RECIPE | ELLIE KRIEGER - FOOD NETWORK



Shepherd's Pie Recipe | Ellie Krieger - Food Network image

Provided by Ellie Krieger

Categories     main-dish

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings, serving size: 1 3/4 cups

Number Of Ingredients 15

1 pound lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
2 medium onions, chopped (about 3 cups)
3 medium carrots, diced (about 1 1/2 cups)
1/2 pound white mushrooms, sliced
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 tablespoons all-purpose flour
1 cup low-sodium beef broth
1 teaspoon salt
Freshly ground black pepper
1 cup frozen peas
1 1/2 pounds Yukon gold or creamery potatoes
1 small head cauliflower (about 2 pounds), cut into florets
2/3 cup 1 percent lowfat milk
2 tablespoons butter

Steps:

  • In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
  • Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
  • Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
  • Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
  • Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
  • Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus

Nutrition Facts : Calories 340 calorie, FatContent 9 grams, SaturatedFatContent 4 grams, CholesterolContent 50 milligrams, SodiumContent 540 milligrams, CarbohydrateContent 42 grams, FiberContent 7 grams, ProteinContent 24 grams

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