SHEPHERD'S POT PIE RECIPES

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SHEPHERD'S POT PIE - FORKS OVER KNIVES



Shepherd's Pot Pie - Forks Over Knives image

A close friend of mine loves to eat my vegetable pot pie with mashed potatoes on top. This recipe is a great way to find out why. From The Forks Over Knives Plan

Provided by FORKSOVERKNIVES.COM

Total Time 90 minutes

Number Of Ingredients 12

4 large russet potatoes (about 2 pounds), peeled and cut into large chunks
Sea salt
2 large yellow onions, finely diced
3 large carrots, diced
3 cups frozen peas
3 cups frozen corn
4 cups frozen broccoli florets
6 tablespoons arrowroot powder
4 cups unsweetened, unflavored plant milk
1/4 cup nutritional yeast
Freshly ground black pepper
Chopped fresh chives, for serving (optional)

Steps:

  • Preheat the oven to 350°F.
  • Place the potatoes in a large pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium, cover the pot, and cook until the potatoes are tender when pierced with the tip of a sharp knife, 12 to 14 minutes. Remove the pot from the heat and drain off all but 2/3 cup of the cooking water. Use a masher to mash the potatoes well. Season with salt to taste, and set aside.
  • Cook the onions and carrots in a large sauté pan over medium-high heat, stirring occasionally, until the onions are translucent and beginning to brown, 8 to 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
  • Add the peas, corn, and broccoli. Cook until heated through, about 5 minutes.
  • Meanwhile, combine the arrowroot powder with the plant milk in a medium bowl, and whisk until well blended. Add the mixture to the vegetables along with the nutritional yeast, and cook until thickened, about 5 minutes. Season with salt and pepper to taste.
  • Transfer the vegetable mixture to a 9×13-inch pan. Spoon the mashed potatoes evenly over the top.
  • Bake until bubbly and lightly browned, about 1 hour. Sprinkle with the chopped chives, if desired, and serve hot.

INSTANT POT® SHEPHERD'S PIE RECIPE | ALLRECIPES



Instant Pot® Shepherd's Pie Recipe | Allrecipes image

This family friendly shepherd's pie uses ground beef (instead of the traditional lamb), and your Instant Pot® or multi-cooker pressure cooker to prepare the filling and potatoes.

Provided by fabeveryday

Categories     World Cuisine    European    UK and Ireland    Irish

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 pound ground beef
1 cup onion, diced
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon thyme
1 cup beef broth
2 cups frozen peas and carrots
3 medium potatoes, peeled
½ cup half-and-half
2 tablespoons butter
¼ teaspoon garlic salt

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add ground beef, onion, garlic, salt, and pepper. Cook until ground beef has browned and onions are soft and translucent, about 5 minutes. Stir in tomato paste, Worcestershire sauce, and thyme. Pour in beef broth and add frozen peas and carrots. Stir until everything is well blended and turn off Saute function.
  • Place your Instant Pot's® metal collapsible trivet in the pot so that it rests a little bit above the meat mixture. Place the peeled potatoes on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 15 minutes if potatoes are on the smaller side or 20 minutes if they are medium or large. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open the lid and transfer potatoes to a bowl. Turn off Instant Pot® and carefully remove the metal trivet (it will be hot).
  • Add half-and-half, butter, and garlic salt to bowl with the potatoes. Mash until well blended.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Assemble the pie by pouring the meat mixture from the Instant Pot® into an 8-inch square baking pan. Spoon the mashed potatoes over the meat mixture and spread out evenly.
  • Broil the shepherd's pie in the preheated oven until the top starts to golden and brown, about 3 minutes.

Nutrition Facts : Calories 346.8 calories, CarbohydrateContent 29.4 g, CholesterolContent 64.9 mg, FatContent 18 g, FiberContent 4.7 g, ProteinContent 18.2 g, SaturatedFatContent 7.9 g, SodiumContent 576.4 mg, SugarContent 2.7 g

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