Best shepard's pie recipe?

Question

Anyone know a really good recipe for shepards pie?

Answer 1

It is a really good one !

Vegetarian Sheppard Pie

4 medium potatoes, peeled and quartered
1/2 cup potato water
1/4 teaspoon salt
1/4 teaspoon onion powder
8 ounces black beans or
1 1/2 cups garbanzo beans, cooked
1 cup frozen corn, thawed
1 cup frozen peas, thawed
1/3 cup peanut butter
1/2 cup water
paprika

Preheat oven to 350. Place potatoes in a large saucepan, and add just enough water to cover. Boil for 15-20 minutes, or until tender.
Drain potatoes, reserving liquid. Mash cooked potatoes with hot water, salt, and onion powder.
Add additional liquid if desired. Set aside. Combine beans, corn, and peas in a 9 inch pie pan. In a separate bowl, whisk together peanut butter and water, until smooth. Pour sauce evenly over vegetables. Top with mounds of mashed potatoes. Sprinkle with paprika. Bake for 30-40 minutes, or until potatoes start to brown.
Serve hot or at room temperature.

Answer 2

Herer is a delicious/easy/inexpensive/quick recipie:
1 lb - 1 1/2 lb burger (veggie or turkey or meat),1Package taco seasoning mix, can of corn, real mashed potatoes or instant mashed potatoes.

Cook burger meat in a frying pay, when it is almost done, add taco seasoning mix and amt of water designated on package. Cook for a few more minutes. Drain burger mix and put as first layer in 2 qt casserole. Open can of corn, add butter/salt/pepper to taste (not too much butter, you don't want of pool of it when it melts). Put on top of burger mix in dish. Mash the potaotes or make instant with butter/salt/milk/water/pepper to taste. Put this on the top of the corn. Sprinkle a little oregano or basil on the top for color. Bake in oven for about 30-45 minutes until the top of the potatoes turn brown. Put a piece of bread (garlic or any kind) on the plate and then put a scoop or two of the shepard's pie on the plate. Make sure you scoop all the way to the bottom so you get all the ingredients in each scoop! This will make 4 servings. You can also add a green vegetable or salad on the side.

Answer 3

4 potatoes, mashed
2 cans diced tomatoes
2 lbs ground beef, browned
1/2 a medium onion, chopped
1 package of frozen mixed vegetables
1 1/2 c sharp Cheddar cheese, shredded
salt and pepper to taste

Cook and mash potatoes first. In frying pan brown ground beef with onion. Put beef mix in oven proof casserole dish. Next, layer the frozen veggies and top with diced tomatoes ( do not drain). Then top with the mashed potatoes and finally add the shredded cheese to the top. Bake at 350 for 40-45 minutes

Answer 4

I find this very tasty.

500grms mince
1 large onion
1small tin baked beans
3 tbls HP sauce
salt pepper
potaoes for mash
1 tabls oil
1 knob butter
milk

Heat oil in frying pan. Lightly fry mince, finely chop onion and add to mince. Add salt and pepper. Add HP sauce them when mince has cooked add baked beans. Cook for another 5 mins. In another pan boil potatoes till tender than mash, add butter and a dash of milk. Bake in oven untill golden.

The baked beans prevents the mince from going dry. Tastes great
Enjoy

Answer 5

pink meat Pie ingredients 200g undeniable flour 60g butter 45g lard a pinch of salt a million egg yolk 500g stable high quality braising steak a million super onion a million pink meat inventory cube gravy granules steak seasoning or direction floor pepper a million tsp mustard technique Trim any gristle off the pink meat and cube. Fry till brown then place in a casserole coated in water, inventory cube onions seasoning and mustard. prepare dinner at one hundred sixty stages c for 2.30 hours then stir in a tbsp of gravy granules till it thickens then enable to relax for an hour or till only heat. meanwhile cube the butter and lard and rub into flour and salt alongside with your fingertips till it resembles breadcrumbs. Rub the egg yolk in then upload adequate water to bind the mixture. shrink in 0.5 and roll out on a floured floor then place in a greased pie dish, trimming the excess edges. upload meat mixture then use the different 0.5 of the pastry to make a lid. Brush with a overwhelmed egg then put in an oven pre heated to a hundred ninety stages c. Bake for 40 5 minutes or untill the pie is the colour of a varnished o.ok.table. bypass away to relax for quarter-hour earlier serving with potatoes and veg.

Answer 6

Here's a couple yummy recipes I've tried and they turned out great.

30 Minute Shepherd Pie

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
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 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.

Beef Shepherd's Pie

2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 tablespoon kosher salt
3/4 teaspoon dried oregano
3 tablespoons tomato paste
1 pound ground beef
1/4 cup canned low sodium beef broth
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
4 cups Mashed Potatoes, recipe follows
1/4 cup grated Parmesan, optional
Preheat oven to 375 degrees F.

Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.

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Mashed Potatoes:
1 1/2 pounds russet potatoes, peeled quartered
2 teaspoons kosher salt, plus more for seasoning
3/4 cup whole milk
6 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.

Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

Shepherd's Pie

1 small onion
1 1/2 pounds ground beef
2 (8-ounce) cans tomato sauce
1 1/2 cups mixed vegetables or niblet corn, prepared
Salt and freshly ground black pepper
8 to 10 medium red new potatoes
1 1/2 cups milk
12 tablespoons butter
1/2 cup sour cream
2 cups instant biscuit mix
Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.
Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Preheat oven to 350 degrees F.

Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.

Note: Leftovers make this dish easy to put together. So if you have leftover pork roast or beef roast with gravy and mashed potatoes from Sunday dinner then this is an easy mid- week meal that will take only a few minutes.