LAURIE'S SHEPHERD'S PIE RECIPE | ALLRECIPES
This savory beef pie is so easy to make and is one of my husband's favorites. The leftovers are perfect for lunch the next day. For added flavor, you could top the potatoes with a cup of shredded Cheddar cheese, if desired.
Provided by PHEBES
Categories Shepherd's Pie
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.
- Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.
- Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
- Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.
Nutrition Facts : Calories 548 calories, CarbohydrateContent 54 g, CholesterolContent 64.1 mg, FatContent 29.1 g, FiberContent 4.1 g, ProteinContent 19.1 g, SaturatedFatContent 11.1 g, SodiumContent 466.2 mg, SugarContent 6.8 g
IRISH SHEPHERD'S PIE - ALLRECIPES
This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.
Provided by Chef John
Categories Irish Recipes
Total Time 1 hours 35 minutes
Prep Time 25 minutes
Cook Time 1 hours 10 minutes
Yield 1 9x13-inch casserole
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
- Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
- Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
- Remove lamb mixture from heat and stir in peas and carrots until combined.
- Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
- Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
- Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
- Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
- Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
- Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.
Nutrition Facts : Calories 516.5 calories, CarbohydrateContent 37.2 g, CholesterolContent 132.3 mg, FatContent 28.3 g, FiberContent 4.3 g, ProteinContent 29.2 g, SaturatedFatContent 13.3 g, SodiumContent 301 mg, SugarContent 1.3 g
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