Best 10 Sheppard Pie Easy Recipes

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

30 MINUTE SHEPHERD'S PIE

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

SHEPHERD'S PIE

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.

QUICK AND EASY SHEPHERD'S PIE

Steps:

• Heat oven to 400°F.
• Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes.
• Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon into a baking dish.
• Mix the cheese (if desired) with the potatoes in a bowl. Spread over the beef and bake until heated through, 10 minutes. Divide among plates.

SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F.
• Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.
• Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.
• Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.
• Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
• Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
• Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.

EASY SHEPHERD'S PIE

Steps:

• Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
• Preheat the oven: Preheat the oven to 400°F.

SIMPLE SHEPHERD'S PIE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the gravy, vegetables and onion. Spoon half into a greased 2-qt. baking dish or four oven-safe 2-cup dishes. Top with mashed potatoes. Drizzle with butter and sprinkle with paprika. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Place the remaining beef mixture in a freezer container and freeze for up to 3 months. , To prepare frozen casserole: Thaw in the refrigerator; transfer to a greased 2-qt. baking dish. Top with the potatoes, butter and paprika; bake as directed.

SHEPHERD'S PIE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
• Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
• Bake 20 minutes or until golden brown.

EASY INSTANT POTATO SHEPHERDS PIE

Steps:

• Preheat Oven to 325'F.
• Use vegetable spray on casserole dish.
• Prepare instant mashed potatoes following box directions.
• Boil frozen vegetables in saucepan.
• Brown ground beef.
• Add 1/2 can of beef gravy.
• Add garlic powder.
• Stir until well blended.
• Drain vegetables.
• Add the beef mixture to casserole dish.
• Add the vegetables and spread evenly.
• Add large spoonfuls of the mashed potatoes
• over the vegetables.
• Wait a few minutes for potatoes to cool before spreading.
• Make a design with bottom of fork on the potatoes.
• Sprinkle some paprika.
• Bake for 30 minutes.
• Cool for 15 minutes before slicing.
• Add remaining warmed gravy to each serving.

GROUND BEEF SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degree F (175 degree C). Coat a 2 quart casserole dish with cooking spray.
• Heat oil in a large skillet over medium heat. Cook onion in oil for 5 minutes, stirring frequently. Stir in the ground beef and basil, and cook and stir for 5 more minutes. Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes. Transfer beef mixture to prepared dish.
• In a mixing bowl, mix together the mashed potatoes, egg, and water. Spread evenly over meat mixture.
• Bake in a preheated oven for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, and continue cooking for 5 minutes.