SINGLE SERVING SHEPHERD'S PIE RECIPES

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VEGETARIAN SHEPHERDS PIE (FOR ONE) RECIPE - FOOD.COM



Vegetarian Shepherds Pie (For One) Recipe - Food.com image

This hearty vegetarian dish is a single serving. I bake it in a disposable mini loaf pan. I'm not sure if anyone is interested in single serving dishes, but I'm putting it online for my own personal use. This is my first recipe I've shared, and I'm posting it to use my ingredient list on supercook.com. I've never honestly measured any of the ingredients to make this, except for when making the instant mashed potatoes. You may notice that those ingredients differ slightly from what your package says. Since I use skim milk, I increase the milk and decrease the water, so it's the same amount of liquid without being too watered down. You could also use leftover mashed potatoes. As for the vegetables, you can really use whatever sounds good to you. This is my favorite combination for this dish, and sometimes I throw in a bit of frozen corn. Also, I prefer portabella mushrooms, but have used white mushrooms. Lastly, I usually make a few of these at a time and freeze whatever I'm not eating right away. I just let it all cool in the loaf pan and then put the whole thing in a quart-size freezer bag. If cooking from frozen, I recommend covering with foil and baking for about 30 minutes, then uncovering and adding the parmesan at this point and baking for an additional 10-15 minutes.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 1 serving(s)

Number Of Ingredients 18

3/4 cup water
1 teaspoon salt
1 teaspoon black pepper
2 1/2 tablespoons butter
1 cup skim milk
1 1/3 cups potato flakes
2 teaspoons olive oil
1 teaspoon garlic (minced)
1/2 teaspoon thyme
2 tablespoons dry red wine
2 teaspoons balsamic vinegar
1/8 teaspoon Worcestershire sauce
1/2 cup zucchini (1/2 inch slices)
1/2 cup yellow squash (1/2 inch slices)
1/4 cup yellow onion (1/8 inch rings)
1/4 cup baby carrots
1/2 cup mushroom
1 tablespoon parmesan cheese

Steps:

  • Preheat oven to 350.
  • Heat water, milk and 2 tablespoons butter on stove or in microwave, just to a boil.
  • Stir in potato flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. (Do not over-mix).
  • Heat olive oil and 1/2 tablespoon butter in saute pan over med heat.
  • Add onions and caramelize.
  • Add mushrooms to saute. When mushrooms are about halfway finished, add garlic and thyme.
  • Once mushrooms are nicely sauteed, add zucchini, yellow squash and carrots, in that order, stirring a bit between adding ingredients.
  • Add red wine balsamic vinegar and worcestershire sauce, and reduce to a nicely thickened sauce.
  • Spread potatoes in mini loaf pan along bottom and sides.
  • Spoon in vegetable mixture.
  • Top with remaining mashed potatoes, spread from edge to edge. (You may have a bit extra potatoes or veggies depending on the size of your pan.).
  • Top with parmesan cheese and bake until golden.

Nutrition Facts : Calories 834.7, FatContent 40.9, SaturatedFatContent 21.1, CholesterolContent 85.7, SodiumContent 2937.2, CarbohydrateContent 94, FiberContent 9, SugarContent 11.6, ProteinContent 22.2

HEARTY SHEPHERD'S PIE RECIPE | MARTHA STEWART



Hearty Shepherd's Pie Recipe | Martha Stewart image

If you want to give beef a break, try our recipe for this comfort-food classic that's made with lamb. Another twist on tradition: Shepherd's pie is usually made in a single dish but you can streamline family dinner by making individual ramekins.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Number Of Ingredients 15

2 pounds russet potatoes, peeled and cut into large chunks
Coarse salt
3 tablespoons olive oil
1 medium yellow onion, peeled and finely chopped
1 clove garlic, minced
1 stalk celery, finely chopped
2 medium carrots, peeled and cut into B -inch dice
1 pound button mushrooms, cleaned, trimmed, and cut into 1/2 -inch pieces
1 pound cooked lamb, finely diced
1 six-ounce can tomato paste (8 tablespoons)
1 2/3 cups homemade or low-sodium canned beef stock
1 teaspoon dried oregano
Freshly ground pepper
1 cup milk
6 tablespoons unsalted butter

Steps:

  • Preheat oven to 400 degrees. Have ready six 1 1/2-cup (12-ounce) ramekins or a 2 1/2-quart casserole. Place potatoes in a large saucepan; cover with cold water. Bring to a boil over high heat; add salt. Reduce heat to medium-high; cook until tender, about 25 minutes. Drain in a colander. Pass through a potato ricer or a food mill and into a large bowl. Cover and keep warm.
  • While potatoes cook, pour oil into a large skillet; place over medium heat. Add onion, garlic, celery, and carrots; cook, stirring frequently, until the onions are translucent, about 10 minutes. Add mushrooms; cook until softened, about 7 minutes. Stir in lamb, tomato paste, beef stock, and oregano; season with salt and pepper. Cook until mixture bubbles and thickens, 12 to 15 minutes. Remove from heat; divide mixture among ramekins. Set aside.
  • Warm milk and butter in a small saucepan over low heat. Pour into potatoes; season with salt and pepper, and stir until combined and smooth. Divide, spread, and swirl about 1 cup of potatoes in each ramekin, over lamb mixture, covering surface. Place ramekins on a baking pan, and bake until potatoes are golden, 40 to 45 minutes. Remove from oven; let stand about 5 minutes, and serve.

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