Recipes for "shepherd's pie"

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.

Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.

Add ground beef and basil. Cook and stir until beef is crumbly and browned, about 5 minutes.

Mix in green beans, tomatoes, and garlic; cook until beans are slightly softened, about 5 minutes more.

Transfer to the prepared casserole dish.

Mix together mashed potatoes, water, and beaten egg in a medium bowl until smooth. Spread evenly over beef mixture.

Bake in the preheated oven until potatoes start to brown on top, 15 to 20 minutes.

Sprinkle with cheese and continue baking until cheese is melted, about 5 more minutes.

Serve and enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Place potatoes and water to cover in a large pot. Bring to a boil over high heat; lower heat and simmer until tender, about 15 minutes.

Meanwhile, brown ground beef in a large skillet over medium-high heat; drain excess fat.

Add tomato sauce, parsley, Worcestershire sauce, salt, ground black pepper, and green beans to the skillet.

In a small bowl, mix water and flour together; stir into the skillet.

Drain and mash potatoes. Spread potatoes over beef mixture. Poke 2 to 3 vent holes through top to release steam as casserole bakes.

Bake in the preheated oven for 20 minutes. Brush milk over potatoes and bake 5 minutes longer.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish with cooking spray.

Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and celery in the hot skillet until beef is browned and crumbly. Drain and discard grease.

Pour beef mixture into the prepared baking dish. Add condensed soup and thyme; stir well. Spread mashed potatoes evenly on top.

Bake in the preheated oven for 20 minutes. Sprinkle with cheese and continue baking until cheese has melted, about 5 minutes more.

Preheat the oven to 375 degrees F (175 degrees C).

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash; set aside.

While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.

Melt butter in a small saucepan over medium heat. Cook and stir garlic powder, basil, and parsley in hot butter for about 20 seconds. Stir into mashed potatoes in the pot; season with salt and pepper. Gradually beat in milk until potatoes are light and fluffy; add more milk to reach desired consistency. Set aside.

Heat oil in a medium saucepan over medium-high heat. Cook and stir onion in hot oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and carrot-vegetable mixture. Cook until heated through and bubbly.

Transfer mixture to an 8x8-inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.

Bake uncovered in the preheated oven for 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with 1 tablespoon butter using a potato masher or fork; season with salt and pepper.

Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion soup mix, chicken bouillon, and beef bouillon into ground beef; simmer until flavors blend, about 2 minutes. Add water if mixture is too dry.

Spread ground beef mixture into the bottom of a 2-quart casserole dish; top with corn, carrots, and peas. Spoon mashed potato mixture over vegetable layer; sprinkle with paprika.

Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese over mashed potato layer; continue baking until cheese is melted and bubbling, about 10 more minutes.

To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.

Reduce oven temperature to 350 degrees F (175 degrees C).

Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.

Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.

Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot. Cook and stir ground beef, onion, garlic, salt, and pepper in hot oil until beef is browned and crumbly and onion is soft and translucent, about 5 minutes. Stir in tomato paste, Worcestershire sauce, and thyme. Pour in broth. Stir in frozen peas and carrots until well blended. Turn off Sauté function.

Place the collapsible metal trivet in the pot so it rests just above meat-vegetable mixture. Place potatoes on the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set the timer for 15 minutes if potatoes are on the smaller side or 20 minutes if they are medium or large. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open the lid and transfer potatoes to a bowl. Turn off the Instant Pot and carefully remove the hot trivet.

Add half-and-half, butter, and garlic salt to potatoes in the bowl; mash until well blended.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Pour meat-vegetable mixture from the Instant Pot into an 8-inch square baking dish. Spoon mashed potatoes on top and spread out evenly.

Broil in the preheated oven until the top starts to turn golden and brown, about 3 minutes.

Gather all ingredients.

Place potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil potatoes until tender, about 25 minutes; drain.

Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside.

Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.

Heat vegetable oil in a large skillet over medium heat. Add onion, carrots, celery, frozen peas, and tomato; cook and stir until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper.

Reduce heat to medium-low and crumble plant-based ground beef into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.

Spread vegetarian meat substitute mixture into the bottom of the baking dish.

Top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.

Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Enjoy!

Select the Sauté setting on the Instant Pot and heat the avocado oil. Add the lamb and sauté, breaking it up with a wooden spoon or spatula, for about 7 minutes, until cooked through and no traces of pink remain.

Set a colander in a bowl. Wearing heat-resistant mitts, lift out the inner pot and pour the lamb into the colander, letting it drain. Return the inner pot to the Instant Pot housing. (Note from Emma: I just scooped out the meat with a slotted spoon and then poured off all but a tablespoon of fat, which I used for sauteing the vegetables.)

Add the onion, celery, carrot, garlic, and 1/2 teaspoon of the salt to the pot and sauté for about 4 minutes, until the onion is translucent. (Note from Emma: As the onions release moisture, use that to scrape up any browned bits from the bottom of the pan. More flavor!)

Stir in the thyme, pepper, Worcestershire, and tomato paste. Return the lamb to the pot, then add the vegetable broth and peas.

Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bot­tom. Place the potatoes in a single layer on the rack.

Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual program and set the cooking time for 15 minutes at high pressure. (The pot will take about 15 minutes to come up to pres­sure before the cooking program begins.)

When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting.

Using tongs, transfer the potatoes to a bowl. Add the milk and remaining 3/4 teaspoon salt, then use a potato masher to mash the potatoes until smooth. (Note from Emma: If the filling seems a little liquidy at this point, put the Instant Pot on the Sauté function and let it simmer while you mash the potatoes.)

Wearing heat-resistant mitts, remove the steam rack from the pot. Stir 1/2 cup of the mashed potatoes into the lamb mixture in the pot. (Note from Emma: Taste both the mashed potatoes and the filling at this point, and add more salt if needed.)

Transfer the lamb mixture to a broiler-safe 8-inch square baking dish, dollop the mashed potatoes on top, and spread them out with a fork, creating a surface texture.

Note: If you like, instead of assembling and broiling the pie, you can simply serve the lamb mixture with the mashed potatoes on the side.

Broil the shepherd’s pie in a toaster oven (or a conventional oven) for about 5 minutes, checking often, until the potatoes are lightly browned.

Spoon the shepherd’s pie onto plates and serve immediately.

Note from Emma: Leftovers will keep for about a week in the fridge and can be warmed in a low oven or in the microwave.

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).

While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.

If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

Simply Recipes / Cambrea Gordon

Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). Season with salt and pepper.

Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Taste the cooked filling and, if needed, add more salt, pepper, Worcestershire, or other seasonings of your choice.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter. Mash with a fork or potato masher, taste, and adjust seasonings with salt and pepper.

Simply Recipes / Cambrea Gordon

Spread the cooked filling in an even layer in a large baking dish (such as a 9 x 13-inch casserole.

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

(Be careful when broiling using Pyrex or glass dishes, they have been known to shatter under the high heat of the broiler. It's not a worry if you are using a ceramic or metal casserole dish.)

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Simply Recipes / Cambrea Gordon

Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Meanwhile, cook ground beef in a skillet over medium heat. Stir flour into beef and drippings; stir in vegetables, beef broth, ketchup, salt, and black pepper until combined. Cook until thick, about 5 minutes, then transfer to an oven-proof casserole dish.

Drain potatoes; return them to the pot. Slightly smash potatoes with a potato masher; add sour cream and 1/4 cup Cheddar cheese. Mash until smooth.

Top beef mixture with potatoes, spreading from center of casserole to edges to form top layer. Sprinkle with remaining 1/4 cup Cheddar cheese.

Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Cool before serving, 15 minutes.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Brown meat in a large skillet.

While the meat is browning, mix potatoes, cream cheese, 1/2 cup shredded cheese, and garlic until well blended.

Drain meat. Return to skillet; stir in vegetables and gravy.

Spoon into a 9-inch square baking dish.

Cover with potato mixture and remaining 1/2 cup shredded cheese.

Bake in the preheated oven until heated through, about 20 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).

Heat oil in a skillet set over medium heat. Add onion, garlic, thyme, rosemary, and 1/2 of the salt and pepper. Cook, stirring often, for 5 to 7 minutes.

Crumble ground beef into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables.

Transfer to a 9-inch baking dish.

Whip mashed potatoes with warm milk, remaining salt and pepper, butter, and garlic until very fluffy. Spread potatoes evenly over meat mixture.

Bake in the preheated oven until potatoes are golden on top, about 35 minutes.

Start the topping: Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.

While the potatoes are cooking, preheat the oven to 375 degrees F (190 degrees C).

At the same time, make the filling: Heat olive oil in a skillet over medium heat; stir in onion. Sauté onion until soft and translucent, about 5 minutes. Stir in ground turkey, mushrooms, carrot, parsley, garlic, bouillon powder, and thyme. Cook and stir until meat is broken up and cooked through, 5 to 7 minutes. Season with salt and pepper. Stir in flour and cook for 1 minute more. Remove from the heat and set aside.

Finish the topping: Drain potatoes and transfer to a bowl. Add milk and butter and mash to desired consistency. Season with salt and pepper.

Transfer filling to a deep-dish pie pan or casserole dish. Spread topping over filling and swirl with a fork.

Bake in the preheated oven until the topping is lightly browned, about 30 minutes.

Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.

While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomatoes, peas and carrots. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.

Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese.

Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.

Preheat the oven to 375 degrees F (190 degrees C).

Place potatoes into a large saucepan with enough water to cover; bring to a boil. Cook until potatoes are tender, 8 to 10 minutes. Drain, then mash.

While potatoes are cooking, crumble beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease, then stir in condensed soup until well combined.

Transfer beef mixture to an 8-inch square baking dish and cover with cheese. Spread mashed potatoes evenly over the top. Dot with butter.

Bake in the preheated oven until the top is golden brown, 20 to 25 minutes.

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.

Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.

In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.

Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.

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.

Put the potatoes into a medium saucepan and cover by 2 inches with cold water. Add enough salt so the water tastes pleasantly of the sea (about 2 teaspoons). Bring to a boil over high heat.

After 3 minutes at a full boil, add cauliflower and cook until the vegetables are tender enough to easily slide a knife through, another 4 to 6 minutes. Drain well and return to the cooking pot.

Add the olive oil, milk, salt, and several grinds of black pepper. Use a potato masher to blend everything into a creamy mash. Taste and add more salt or pepper as needed.

Heat the olive oil in a large skillet over medium high. Add the onion, carrots, and celery, and sauté until they begin to soften, about 4 minutes.

Add the garlic, thyme, beef, salt, and a generous shower of freshly ground black pepper. Sauté until the meat is crumbly and no longer pink. Add the peas, tomato paste, wine, chicken broth, and Worcestershire sauce. Adjust the heat so the liquid simmers.

Simmer, stirring occasionally, until the liquid reduces slightly and the flavors brighten, about 10 minutes. Taste and add more salt if needed.

Transfer the meat and vegetable mixture to a baking dish, such as an 8-inch square baking pan, 9-inch round cake pan, or 1 to 1 1/2-quart oval baking dish. Spoon the cauliflower/potato mash evenly over the beef. Scatter the cheese on top.

Set on a baking sheet and bake until the juices bubble and the top is lightly browned, about 25 minutes. Feel free to set briefly under a broiler to brown further.

Remove from the oven and serve.

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Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That’s what I do.)

Make the veggies: In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.

Make the gravy: Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzzzle) and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.

Bake: Remove the herbs. Stir in the peas, spread the mashed potatoes on top (brush with butter to be extra awesome), and bake for 15 minutes at 350. I finished mine on the broil setting for a few minutes to get it nice and brown on top.

Scoop up a hearty serving and live your best cozy life.

In a small bowl, stir the butter and flour together until blended and set aside.

In a large pot, bring the stock and wine to a simmer. Add the carrots, mushrooms, celery, bay leaf, salt, and pepper. Cook at a low boil for 15 minutes. Add the green beans to the pot and cook for 5 minutes longer, or until the vegetables are tender.

Grease a 9x13-inch baking dish, or a 3-quart shallow baking dish.

With a slotted spoon, transfer the celery, carrots, green beans, and mushrooms to the baking dish, blotting each spoonful on a folded paper towel to drain excess liquid. Leave the broth in the pan.

Distribute the frozen onions and frozen peas over the vegetables in the baking dish. Remove the bay leaf.

Bring the reserved broth in the pot to a boil over medium heat. Stir in the beurre manié. Simmer the sauce, whisking often, until it has thickened. The beurre manié will look clumpy at first but will quickly smooth out as the butter melts into the sauce.

If you would like a richer sauce, stir in the optional milk or cream. Taste and add more salt and pepper, if you like.

Pour the sauce over the vegetables in the baking dish. Stir gently to coat and set aside while you finish the topping.

Adjust the oven rack to the middle position and preheat the oven to 400°F.

In a large pot, cover the potatoes with cold water and add 2 teaspoons of salt. Bring to a boil over high heat. When the water boils, adjust the heat to a simmer.

Simmer the potatoes for 12 to 14 minutes, or until tender when pierced with the tip of a knife. Drain the potatoes in a colander. Return the potatoes to the pot and set it over medium heat.

Stir the potatoes constantly for about 1 minute, or until the liquid in the pot evaporates and the potatoes look dry. Push them to one side of the pot and pour 1/2 cup of the milk into the empty space. Cook until the milk is hot, then add the butter pieces. (Hot milk makes the mashed potatoes fluffier.)

Mash the potatoes, milk, and butter with a potato masher. Gradually add enough additional milk to achieve a creamy consistency. Beat with a whisk to lighten the potatoes and smooth them out.

Add the remaining 1/2 teaspoon salt and the pepper. Stir in 2 cups of the cheese, scallions, and parsley. Taste and add more salt and pepper, if you like.

Spoon the potatoes over the vegetables in the baking dish. Use a fork to make swirls in the potatoes to create peaks and valleys. Sprinkle the top with the remaining 1/3 cup grated cheese.

Bake for 30 minutes, or until the filling bubbles and the potatoes are golden. Let rest for 10 minutes and serve.

Preheat an oven to 350 degrees F (175 degrees C).

Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion.

Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top.

Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.

Gather all ingredients.

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. Serve hot and enjoy!