Best 6 Updated Shepherds Pie Recipes

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.

UPDATED SHEPHERDS PIE

Steps:

• Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
• Heat oven to 375 degrees F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
• Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
• BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

UPDATED SHEPHERD'S PIE

Steps:

• In a large saucepan, cover potatoes and garlic with water. Bring to a boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are very tender. Drain; return to saucepan with sour cream. Mash to desired consistency. Stir in 1/4 cup cheddar cheese.
• Preheat oven to 375 degrees.
• Brown meat in large non-stick skillet. Stir in flour; cook 1 minute. Add vegetables, broth, and ketchup; continue cooking 5 minutes.
• Spoon meat mixture into 8-inch square baking dish. Cover with mashed potatoes.
• Bake 18 minutes; sprinkle with remaining cheese.
• Bake an additional 2 minutes or until heated through and cheese is melted.

UPDATED SHEPHERD'S PIE

Steps:

• Cover potatoes and garlic with water in large saucepan.
• Bring to a boil.
• Reduce heat to low and simmer for 20 minutes or until potatoes are very tender.
• Drain and return potatoes and garlic to saucepan.
• Puree the cottage cheese until smooth and thick.
• Add to the potatoes in the saucepan and mash to desired consistency (I mash my potatoes with a hand held electric mixer).
• Stir in 1/4 cup of the shredded cheese.
• Preheat the oven to 375.
• Brown the ground beef in large frying pan.
• Stir in the flour and cook for 1 minute.
• Add the vegetables, beef broth and ketchup and continue cooking for 5 minutes, or until the vegetables are cooked through.
• Spread the meat mixture evenly along the bottom of an 8 inch square baking dish.
• Cover with the mashed potatoes and top with the remaining 1/4 cup shredded cheese.
• Bake for 20 minutes or until heated through and the cheese is melted.

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:

• Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook and stir 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
• Heat oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
• Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
• Bake 18 min. Top with remaining cheese; bake 2 min. or until melted.