Best 5 Scalloped Potato Shepherds Pie Recipes

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Indulge in a culinary journey with our delectable Scalloped Potato Shepherd's Pie, a harmonious blend of classic comfort food flavors. This hearty dish features layers of creamy scalloped potatoes, succulent ground beef filling, and a golden brown cheese topping, all baked to perfection. We also present variations to tantalize your taste buds, including a vegetarian version with roasted vegetables, a gluten-free option with almond flour, and a mini shepherd's pie for individual servings. Get ready to embark on a culinary adventure with our diverse and flavorful shepherd's pie recipes.

Let's cook with our recipes!

SCALLOPED POTATO SHEPHERD'S PIE



Scalloped Potato Shepherd's Pie image

To make this classic old dish different i have added soy sauce and Tabasco to the mince for a real kick, and have layers of sliced potato cooked until crisp and golden.

Provided by Lene8655

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

500 g floury potatoes, thinly sliced
1 teaspoon vegetable oil
2 carrots, diced
1 onion, finely chopped
500 g ground lamb
300 ml hot lamb stock
1 tablespoon brown sauce
2 tablespoons soy sauce
1 tablespoon cornflour
100 g frozen peas
1/2 teaspoon Tabasco sauce
3 tomatoes, thinly sliced
50 g cheddar cheese, finely grated
salt & freshly ground black pepper

Steps:

  • Cook the potatoes in a large pan of boiling, salted water for 3-4 minutes.
  • Drain well.
  • Preheat the oven to 200°C.
  • Meanwhile, heat the oil in a large frying pan and cook the carrot and onion for about 1 minute over a medium high heat, then add the lamb mince and stir fry until well browned.
  • Pour in the hot stock and stir in the brown sauce and soy sauce.
  • Bring to the boil and simmer rapidly for 3-4 minutes.
  • Mix the cornflour and a little water to a paste, and stir into the lamb mixture with the peas; bring back to the boil, stirring, until slightly thickened.
  • Season with salt, pepper and Tabasco, to taste.
  • Spoon the mince mixture into a heatproof dish and top with overlapping slices of potato and tomato to cover the mince mixture completely.
  • Sprinkle over the grated cheese, if using.
  • Bake for 25 minutes until golden.

SHEPHERD'S PIE



Shepherd's Pie image

When you're in the mood for a meaty, savory comfort-food classic, serve Alton Brown's Shepherd's Pie from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 21

1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Steps:

  • Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  • Preheat the oven to 400 degrees F.
  • While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  • Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY



Shepherd's Pie Twice-Baked Potato Recipe by Tasty image

This hearty meat and potato dish can be made using ingredients you probably already have in your pantry. Traditionally made with ground lamb or beef, our version of Shepherd's, or Cottage Pie includes an 85/15 ground beef blend, canned carrots and peas; is served in a baked potato, and topped with creamy cheddar mashed potatoes. Whatever you call it, it's sure to remain as a classic comfort food.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h18m

Yield 4 servings

Number Of Ingredients 19

4 russet potatoes, scrubbed clean and patted dry
1 tablespoon olive oil
1 ½ teaspoons kosher salt, divided, plus more to taste
3 tablespoons unsalted butter
¼ cup heavy cream, warm
½ teaspoon freshly ground black pepper, plus more to taste
½ cup shredded cheddar cheese
¼ cup fresh chives, thinly sliced
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlics, minced
1 lb ground beef, or ground lamb
2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon freshly ground black pepper, divided, plus more to taste
2 teaspoons worcestershire sauce
1 tablespoon tomato paste
½ cup beef stock
1 can carrot, drained
1 can peas, drained

Steps:

  • Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
  • Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
  • Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
  • While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
  • Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
  • When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
  • Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
  • Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
  • Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
  • Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
  • Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
  • Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
  • Top the potatoes with the chives and serve warm
  • Enjoy!

Nutrition Facts : Calories 917 calories, Carbohydrate 79 grams, Fat 47 grams, Fiber 9 grams, Protein 43 grams, Sugar 11 grams

SHEPHERD'S PIE TWICE-BAKED POTATOES



Shepherd's Pie Twice-Baked Potatoes image

This recipe features the best of two classics-baked potatoes and shepherd's pie. Serve with a green salad, and satisfaction is guaranteed even for those with the heartiest appetites. -Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 26

6 large russet potatoes
2 tablespoons olive oil
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 package (16 ounces) frozen mixed vegetables
3 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon steak seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
2 teaspoons paprika, divided
1/2 cup butter, cubed
3/4 cup heavy whipping cream
1/4 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
2 tablespoons minced chives
TOPPINGS:
1/2 cup shredded cheddar cheese
1 tablespoon minced chives
1 teaspoon paprika

Steps:

  • Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour., In a large skillet, cook the beef, onion, peppers and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika. , Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika. Freeze option: Wrap unbaked stuffed potatoes and freeze in a freezer container. To use, partially thaw in refrigerator overnight. Bake as directed, adding additional time until heated through.

Nutrition Facts : Calories 986 calories, Fat 56g fat (32g saturated fat), Cholesterol 183mg cholesterol, Sodium 1066mg sodium, Carbohydrate 86g carbohydrate (12g sugars, Fiber 11g fiber), Protein 37g protein.

SCALLOPED POTATO PIE



Scalloped Potato Pie image

This is a very tasty recipe and different. You could serve it with some sort of meat if you wish, but we never do, we are always totally satisfied just with this and a salad.

Provided by MarieRynr

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 ready-made pie crusts (or your own two crust pie crust recipe, prepared)
5 medium potatoes
1/3 cup butter
1/2 cup thinly sliced green onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
3 tablespoons flour
1 1/2 cups half-and-half or 1 1/2 cups whole milk
1 cup shredded sharp cheddar cheese

Steps:

  • Heat oven to 375*F.
  • Peel potatoes.
  • Thinly slice them to make 4 cups.
  • Cover with water.
  • Melt butter, saute onions in this.
  • Stir in salt, pepper, dry mustard, and flour until blended.
  • Stir in half and half or milk and cook, stirring constantly, over medium heat until thickened.
  • Stir and boil one minute.
  • Remove from heat.
  • Line a 9 inch pie tin with pastry.
  • Drain potatoes.
  • Pat dry.
  • Using 1/3 cup each, layer potatoes, cheese and sauce in crust.
  • Repeat layers twice.
  • Cover with top crust.
  • Flue edge and vent top.
  • Glaze with a little milk or beaten egg yolk if desired.
  • Cover edge with foil.
  • Bake 25 minutes.
  • Remove foil and bake 30 to 35 minutes longer.

Nutrition Facts : Calories 461.7, Fat 28.1, SaturatedFat 12.7, Cholesterol 51.9, Sodium 678, Carbohydrate 43.9, Fiber 3.5, Sugar 1.4, Protein 9.5

Tips:

  • For a crispy topping, use a combination of grated Parmesan and cheddar cheese.
  • To make the dish more flavorful, add some chopped fresh herbs, such as thyme or rosemary, to the potato mixture.
  • If you don't have a baking dish, you can also make this dish in a large skillet.
  • To save time, you can use pre-cooked ground beef or lamb.
  • To make the dish vegetarian, substitute the ground beef or lamb with lentils or black beans.

Conclusion:

Scalloped potato shepherd's pie is a hearty and comforting dish that is perfect for a family meal. It is easy to make and can be customized to suit your taste. With its creamy potato topping, flavorful meat filling, and cheesy crust, this dish is sure to be a hit with everyone who tries it.

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