Best 4 Shepherds Pie With Garlic Potato Topping Recipes

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Shepherd's pie is a classic British comfort food that is enjoyed by people of all ages. It is a hearty and flavorful dish that is perfect for a cold winter night. This recipe for Shepherd's Pie with Garlic Potato Topping takes the traditional dish to the next level with a delicious and crispy potato topping. The filling is made with ground lamb, vegetables, and a rich gravy, while the topping is made with mashed potatoes, garlic, and cheese. This dish is sure to please everyone at your table.

The article also includes recipes for:

- **Classic Shepherd's Pie**: This recipe is a traditional take on the classic dish. It is made with ground beef or lamb, vegetables, and a rich gravy, and is topped with a simple mashed potato topping.
- **Cottage Pie**: This recipe is a variation on the traditional shepherd's pie, but it is made with ground beef instead of lamb. It is also topped with a mashed potato topping.
- **Vegetarian Shepherd's Pie**: This recipe is a vegetarian take on the classic dish. It is made with a variety of vegetables, such as lentils, mushrooms, and carrots, and is topped with a mashed potato topping.
- **Garlic Mashed Potato Topping**: This recipe is for a simple and delicious mashed potato topping that is perfect for shepherd's pie. It is made with mashed potatoes, garlic, and butter.

Here are our top 4 tried and tested recipes!

GARLIC SHEPHERD'S PIE



Garlic Shepherd's Pie image

Chili sauce adds a slightly sweet touch to this potato-topped meat and veggie pie.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups frozen baby beans and carrots (from 1-lb bag)
1 cup sliced mushrooms (3 oz)
2 cups diced tomatoes (from 28-oz can), undrained
1 jar (12 oz) beef gravy
2 tablespoons chili sauce
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Water, milk and butter called for on potatoes pouch
2 teaspoons shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
  • While beef mixture is simmering, make potatoes as directed on pouch, using water, milk and butter. Let stand 5 minutes.
  • Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
  • Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.

Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 1 g

SHEPHERD'S PIE



Shepherd's Pie image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 25

4 large russet potatoes, peeled and quartered
10 whole garlic cloves, peeled
1/2 cup sour cream
1/4 to 1/2 cup beef broth
4 tablespoons butter, softened
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Nonstick cooking spray
4 slices bacon, cut into thin strips
1 tablespoon vegetable oil
2 medium onions, chopped
1/2 teaspoon salt, plus 1/2 teaspoon
1 teaspoon sugar
1 pound ground beef
2 to 3 medium carrots, roughly chopped, (about 1 cup)
3/4 cups frozen peas, thawed
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle light or dark beer
1/2 cup beef broth
1 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon freshly ground black pepper
1/2 cup grated Swiss or Cheddar
2 tablespoons chopped fresh parsley leaves

Steps:

  • Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.
  • Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
  • Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.
  • Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
  • Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.

SHEPHERD'S PIE WITH GARLIC MASHED POTATOES



Shepherd's Pie with Garlic Mashed Potatoes image

I got this out of a magazine many years ago (can't remember which one). I try different shepherd's pie recipes but always come back to this one. The prep time is merely guess work as is the number it feeds (depends on the appetite of those eating).

Provided by Darlene10

Categories     Meat

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 1/2 lbs lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1/4 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon savory
1 can beef broth, plus
1 cup water
2 teaspoons Worcestershire sauce
1 bay leaf
1/2 cup finely diced carrot
1/2 cup canned corn kernel (frozen works)
5 -6 medium potatoes, peeled and cubed
6 cloves garlic, peeled and lightly crushed
3/4 cup buttermilk or 3/4 cup 2% low-fat milk
salt and pepper
2 eggs, lightly beaten

Steps:

  • In large nonstick skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks.
  • Add onions and garlic; cook until softened.
  • Stir in flour, pepper, salt, thyme and savory.
  • Add broth, water, worcestershire sauce, bay leaf and carrots.
  • Cover loosely and simmer, stirring occasionally, for about 20 minutes or until quite thick and carrots are tender.
  • Stir in corn.
  • Add salt to taste.
  • Remove bay leaf.
  • Spread mixture in 11 x 7 baking dish.
  • let cool slightly.
  • Garlic mashed potatoes: in boiling salted water, cook potatoes with garlic until tender.
  • Drain well and mash.
  • Beat in milk, salt and pepper.
  • Reserve 1 tbsp.
  • of beaten eagg; beat remainder into potatoes.
  • Spread over meat mixture; brush with reserved egg.
  • Bake in 400 oven for 29 minutes or until bubbling.

EASY SHEPHERD'S PIE WITH GARLIC ROMANO POTATOES



Easy Shepherd's Pie with Garlic Romano Potatoes image

This is a very easy shepherd's (cottage) pie that's topped with wonderful garlic and Romano potatoes. You can change the ingredients to add almost anything you like. Kids love this, and it's even better after sitting for a day. You should have most of the ingredients on hand so no trips to the grocery! You can substitute any cheese for the Romano, as well.

Provided by HEATHER C

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 14

1 pound ground beef
½ cup chopped onion
1 teaspoon dried rosemary
1 teaspoon dried basil
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
2 (15 ounce) cans mixed vegetables, drained
2 pounds red potatoes
½ cup butter
½ cup grated Romano cheese
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon dried oregano
⅓ cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  • Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
  • Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.
  • Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

Nutrition Facts : Calories 392 calories, Carbohydrate 33.4 g, Cholesterol 73.5 mg, Fat 20.9 g, Fiber 6.2 g, Protein 18.2 g, SaturatedFat 11.4 g, Sodium 889 mg, Sugar 6.9 g

Tips:

  • Use fresh, high-quality ingredients: The quality of your ingredients will directly impact the flavor of your shepherd's pie. Use fresh, grass-fed ground beef, organic vegetables, and flavorful herbs and spices.
  • Brown the beef well: Browning the beef is an essential step that helps to develop flavor and depth of color. Be sure to brown the beef in a hot skillet over medium-high heat, stirring frequently to prevent clumping.
  • Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook the vegetables just until they are tender-crisp.
  • Use a flavorful broth: The broth you use to make the gravy will add a lot of flavor to the shepherd's pie. Use a good-quality beef broth or chicken broth, or make your own broth using beef bones or chicken carcasses.
  • Season the dish well: Don't be afraid to season the shepherd's pie generously with salt, pepper, and herbs. Taste the dish as you go and adjust the seasonings as needed.
  • Let the shepherd's pie rest before serving: This will allow the flavors to meld and the pie to set. Let the pie rest for at least 15 minutes before serving.

Conclusion:

Shepherd's pie is a classic comfort food that is perfect for a cold night. It is a hearty and flavorful dish that is sure to please everyone at the table. With a few simple tips, you can make a shepherd's pie that is even better than the ones you get at your favorite restaurant.

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