Indulge in comforting flavors with Nana's Shepherd's Pie, a classic dish that combines ground beef or lamb with a rich gravy, topped with a luscious layer of creamy mashed potatoes. This hearty and flavorful meal is perfect for a satisfying family dinner or a cozy night in.
In this culinary adventure, you'll discover a collection of delectable recipes that showcase the versatility and charm of Shepherd's Pie. From the classic version featuring succulent ground beef and aromatic vegetables, to variations that introduce unique twists like sweet potatoes or even a vegetarian filling, each recipe offers a delightful twist on this timeless comfort food.
Nana's Shepherd's Pie is a dish that's steeped in tradition and warmth. The combination of savory meat, hearty gravy, and fluffy mashed potatoes creates a harmonious symphony of flavors that will tantalize your taste buds. Whether you prefer the classic recipe or are enticed by the creative variations, this collection of Shepherd's Pie recipes promises a satisfying culinary experience.
NANA'S SHEPHERD'S PIE
This one dish meal is definately a comfort food. It has everything you need, meat, vegetable and potatoes.
Provided by Petdrwife
Categories One Dish Meal
Time 1h
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Brown ground beef and onion in skillet;drain.
- Boil, mash and season potatoes.
- Cook peas and carrots (you could also use canned peas and carrots if you wish).
- Bake pie crust according to package directions.
- Blend in soup with meat and onion.
- Layer ground meat in pie shell, if adding cheese put on top of meat layer then add vegetables and top with mashed potatoes.
- Place pie in preheated oven and bake until heated through.
SHEPHERD'S PIE VI
This Shepherd's Pie is a layered casserole of beef, carrots, and potato.
Provided by Jacquie
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 52.5 g, Cholesterol 64.5 mg, Fat 17 g, Fiber 7.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 294.6 mg, Sugar 5.8 g
NAN'S SHEPHERD'S PIE
We've perfected Tanya's English grandmother's version of a succulent mainstay. Leftovers can be reheated in the microwave, and you can even prepare the casserole a day ahead and pop it in the oven for a stress-free weekend dinner with friends.
Provided by Tanya Wenman Steel
Time 45m
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- 1. Peel the potatoes, cut in half lengthwise, and then thinly slice; place in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are tender, about 10 minutes.
- 2. Right after you put the potatoes on to cook, begin the filling: Cook the ground beef in a 12-inch skillet over medium-high heat, breaking up the meat with a wooden spoon and turning frequently until the meat is nicely browned, about 7 minutes. Transfer the beef to a plate. Preheat the oven to 500°F.
- 3. Add 2 tablespoons oil to the same skillet. Add the onions and garlic and cook over medium heat, stirring often, until golden and tender, about 6 minutes. Return the browned meat to the pan and stir in the tomato puree and cayenne. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened, about 10 minutes. Stir in the peas and cover to keep warm.
- 4. Drain the cooked potatoes well and return them to the pot. Mash well with a potato masher, and then stir in the half-and-half, salt, and pepper to taste. Spoon the warm meat mixture into a 2 1/2-to 3-quart baking dish and sprinkle the Cheddar on top. Spoon the potatoes on top of the cheese, spreading them over the meat, leaving a scant inch border around the edge.
- 5. Drizzle the remaining tablespoon of olive oil over the top and then bake until the potatoes are golden, about 10 minutes. Let cool for 5 minutes before serving.
SHEPHERD'S PIE
Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb's gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat. And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.
Provided by Samantha Seneviratne
Categories casseroles, meat, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
- In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture, just until blended. Stir in the Cheddar. Season to taste with salt and pepper. Cover and set aside.
- Heat the oven to 375 degrees. Melt the remaining 2 tablespoons of the butter in a large oven-safe skillet with high sides or an enameled cast-iron braiser (at least 2 1/2-quart capacity) over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often with a wooden spoon, until the onions are translucent and the carrots are just tender, about 10 minutes. Add the beef and the lamb and cook, breaking the meat up with a spoon, until it is no longer pink. (At this point, you can drain off some of the excess fat if you like.) Season the mixture to taste with salt and pepper.
- Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme and rosemary stems. Season to taste with salt and pepper.
- Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
Nutrition Facts : @context http, Calories 726, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 48 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 24 grams, Sodium 1073 milligrams, Sugar 6 grams, TransFat 2 grams
NANA CHASE'S "FAVORITE" SHEPHERD'S PIE
I lost my Nana April 2nd 2004; she made this dish for me every time I was sick. In my house we simply call it "Favorite"; that's its name.
Provided by Laci1093
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Brown and drain hamburger. Place hamburger in a 9x13 baking dish. Mix tomato soup with hamburger. Pour corn over hamburger mixture. Cover mixture with the mashed potatoes (leftover or freshly made is fine). Cover potato with cheese strips making sure to cover as much of it as you can.
- Bake at 350 degrees Fahrenheit until cheese starts to bubble, approximately 30 minutes. Be careful not to burn the cheese.
- We have a large family; this recipe can be cut in half to downsize it for a smaller family.
- Be warned this recipe is even better as a leftover!
Nutrition Facts : Calories 456, Fat 20.2, SaturatedFat 9.1, Cholesterol 96.6, Sodium 1004.4, Carbohydrate 37.2, Fiber 3.4, Sugar 7.7, Protein 32.3
Tips:
- Use a variety of vegetables in your shepherd's pie, such as carrots, peas, and corn. This will add flavor and texture to the dish.
- For a richer flavor, use ground lamb or beef instead of ground turkey.
- If you don't have any leftover mashed potatoes, you can make your own by boiling potatoes until they are tender and then mashing them with butter, milk, and salt and pepper.
- To make the shepherd's pie ahead of time, assemble it and then bake it for 30 minutes. Let it cool completely and then store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a 350°F oven for 30-40 minutes, or until heated through.
- Serve the shepherd's pie with a side of gravy or ketchup.
Conclusion:
Shepherd's pie is a classic comfort food that is easy to make and can be enjoyed by people of all ages. It is a hearty and filling dish that is perfect for a cold winter night. With its simple ingredients and delicious flavor, shepherd's pie is sure to become a favorite in your household.
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