Please share your shepherd's pie recipe?

Question

I don't need exact measurements, just ingredients that you use....if that makes it easier.
Thanks people!

Answer 1

Shepherds Pie

Ingredients

1 1/2 pounds ground beef
1 cup carrot -- diced
1/2 cup onion -- diced
1 cup corn
2 cloves garlic -- crushed
1 cup beef stock
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1/2 cup gravy, dry mix, brown
2 pounds potato -- mashed
1 cup water

Brown ground beef with onions. In a skillet on medium high heat Add garlic, beef stock, Worcestershire sauce, steak sauce and vegetables. Finish cooking.

Add Salt & Pepper to taste.

Cook potatoes in water with a dash of salt, mash cooked potatoes and set aside.

Pour the dry gravy mix into bowl & mix with 1 cup of cold water. Mix gravy mix back into pan containing beef and vegetables, stirring continuously till thickened.

Pour mix into a baking dish and allow to cool. When cool spoon mashed potato over mixture,
Bake in Oven till golden brown approx. 20-25 minutes at 350 degrees.

Serving Ideas: Serve with Peas and crusty bread, you can also finish this off by topping with Grated cheddar cheese and sliced tomatoes

Answer 2

shepherds pie!!!


INGREDIENTS
9 potatoes - peeled and cubed
1 1/2 pounds ground beef
1 (6 ounce) can tomato sauce
2 tablespoons chopped fresh parsley
1 dash Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (15 ounce) cans green beans, drained
2 tablespoons all-purpose flour
2 tablespoons milk


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.

Answer 3

Shepherd's Pie Recipe
This is a tasty shepherd's pie made with ground beef, mashed potatoes, and seasonings. Scroll down for more Shepherd's Pie Recipes, including several using leftover beef.
1 1/2 pounds lean ground beef
2 tablespoon butter
1 teaspoon Worcestershire sauce
2 eggs, separated
6 tablespoons butter
8 potatoes, peeled, boiled, and mashed
1 cup finely chopped onion
1 tablespoon ketchup
beef broth
1/2 cup heavy cream
1/4 teaspoon garlic powder
Parmesan cheese




Brown ground beef and sauté onions in 2 tablespoons butter until golden. Mix ground beef with onions, ketchup, Worcestershire sauce, salt, and pepper. Add a few tablespoons of beef broth and cook, covered, over low heat for 15 to 20 minutes, adding more beef broth as necessary to keep moist. Beat egg yolks until light, then in another bowl, beat whites until stiff. Beat the yolks, cream, 6 tablespoons butter, and garlic powder into hot mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into a casserole then top with potato mixture. Sprinkle with Parmesan cheese and bake at 350° until potato topping is puffed and browned, about 25 to 35 minutes.

Answer 4

If its made with beef its Cottage Pie; Shepherds Pie is made with minced lamb!
For both recipies I use;

1lb mince
small amount minced onion sauteed.
salt and pepper.
Bay leaf, parsley, thyme. Dab of mustard. Pinch of cinnamon for beef.
Few mushrooms if theres any in the fridge, sliced and fried.
Chopped carrots, any other root veg.

Put the cooked veg in a pan with a little stock and the herbs, gently warm through, brown the meat, add to the stock and cook through.
Cook a pound of spuds and mash with butter, parsley, salt, pepper and a dab of mustard.
Put the meat in a dish, put the mash over the top, dot on some butter and grated cheese and cook at gas 6 for 20 mins to brown.

Answer 5

Shepherd's Pie Recipe
This is a tasty shepherd's pie made with ground beef, mashed potatoes, and seasonings. Scroll down for more Shepherd's Pie Recipes, including several using leftover beef.
1 1/2 pounds lean ground beef
2 tablespoon butter
1 teaspoon Worcestershire sauce
2 eggs, separated
6 tablespoons butter
8 potatoes, peeled, boiled, and mashed
1 cup finely chopped onion
1 tablespoon ketchup
beef broth
1/2 cup heavy cream
1/4 teaspoon garlic powder
Parmesan cheese



Brown ground beef and sauté onions in 2 tablespoons butter until golden. Mix ground beef with onions, ketchup, Worcestershire sauce, salt, and pepper. Add a few tablespoons of beef broth and cook, covered, over low heat for 15 to 20 minutes, adding more beef broth as necessary to keep moist. Beat egg yolks until light, then in another bowl, beat whites until stiff. Beat the yolks, cream, 6 tablespoons butter, and garlic powder into hot mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into a casserole then top with potato mixture. Sprinkle with Parmesan cheese and bake at 350° until potato topping is puffed and browned, about 25 to 35 minutes.

Answer 6

HI-, All shepards pie recipes,are very much the same but vary slitely, this one is a bit more simple but very tasty, 1lb mince, 1 onion, 3 carrots, diced & all ingredients put in 2 to 3 ltr pan cover with water & boil & put in 1/2 t/spoon of black pepper & a little salt, boil untill cooked, then mix in 1to 2 table spoons of gravy granules, & stare untill a nice creamy consistants leave on oven top, iff this pie is for four or more do enough potatoes to cover meat when done cream with butter to a nice soft fluffy texture, place on top of meat & leval off, grate some mild cheddar cheese & sprinkle over pots, place in oven on seconed shelf from bottom, & enjoy,

Answer 7

Shepherd's Pie favourite made with minced beef or lamb. This vegetarian version uses a healthy winter vegetable stew and stock.

Vegetarian Shepherd's Pie
Serves 6
Sauce
2 medium onions
3 cloves garlic
1oz(25g) butter
1 tbs virgin olive oil
1 bay leaf
1 pint (570ml) vegetable stock
1 glass red wine
3 tbs flour
4 tbs chopped parsley
Salt and freshly ground black pepper

Stew
4 medium carrots
1 celeriac
2 tsps lemon juice
10oz (275g) parsnips
10oz (275g) mushrooms
1 small cauliflower
2 Cloves garlic
5oz (150g) brussels sprouts
11/2oz (40g) butter
2 tbs olive oil
1 tbs chopped fresh thyme
1/4 pint (150ml) vegetable stock

Topping
4 medium potatoes
1oz (25g) butter
4 tbs whole or semi-skimmed milk
Saltand freshly ground black pepper

To make the sauce, dice the onion into 1/2in(15mm) squares, and finely chop the garlic. Heat the butter and oil gently in a casserole, then add the diced onion, bay leaf and a pinch of salt. Cook over a medium heat for 10 minutes, stiring frequently, until the onion has turned golden. Heat the stock.
Add the garlic and wine to the onions and simmer for 5 minutes. Slowly stir in the flour and simmer for another 2 minutes. Whisk in the hot stock and bring to the boil. Half cover the casserole and simmer for 25 minutes. Add the parsley, season to taste, and remover from the heat.
For the stew, peel the carrots and cut them into pieces 11/2in(40mm) long. Peel the celeriac, cut into large cubes and place in a bowl of water with the lemon juice. Peel, quarter, core and roughly chop the parsnips. Clean the mushrooms, and leave them whole if small, or roughly chop them. Break the cauliflower into large florets. Finely chop the garlic.
Boil a pan of water and add the cauliflower. Blanch for 30 seconds, then remove and rinse under cold water and put to one side. Add the brussels sprouts to the boiling water for 1 minute, rinse and reserve.
Melt half the butter and 1 tbs of olive oil in a large pan or casserole, and add the sticks of carrot. Cook over a medium heat for 3-4 minutes, then add the chopped thyme and all but 2 or 3 tbs of the vegetable stock. Lower the heat, cover the pan, and cook for 4-5 minutes.
In a second pan, heat the remaining butter and oil and add the mushrooms. Saute them over a high heat until brown, then add the rest of the stock and the garlic. Cook for 2 more minutes, then add to the carrot sticks in the pan or casserole along with the mushrooms and garlic, the drained celeriac and the parsnips. Cover tightly and cook over a low heat for 3 minutes, then stir in the sauce, cauliflower, sprouts and fresh herbs. Season to taste. Transfer to a casserole, cover and bake for 40 minutes.
To make the topping, boil or steam the potatoes in chunks and lightly mash with a fork. Mix in the butter and milk and season to taste. Raise the oven temperature to 200 degreesC(400 degreesF,gas mark6). Put the stew in a baking dish and spread the potato over the top. Bake for 40 minutes until the potato browns and the sauce bubbles to the surface. Serve immediately.

You will love it.... Enjoy!
Happy Holidays!

Answer 8

In my shepards pie I brown the ground hamburger meat add salt , pepper ,a nd garlic powder to that. When that is done I add two cans of veg. beef soup to that and let it simmer a min. I put all that in a dish and top it with mashed potatoes and put sandwich cheese on top of that and bake at 350 for about 30 min. or so untill cheese is a little brown.

Answer 9

Mashed potatos
Corn
Onion
cooked ground beef
salt and pepper

After the potatos are mashed and the beef/onion is cooked, layer in a square pan,: beef, corn and potatos. Lightly butter the top of the potatos, add paprika and bake for 30 minutes at 350.

Answer 10

1 1/2 pounds lean ground beef
2 tablespoon butter
1 teaspoon Worcestershire sauce
2 eggs, separated
6 tablespoons butter
8 potatoes, peeled, boiled, and mashed
1 cup finely chopped onion
1 tablespoon ketchup
beef broth
1/2 cup heavy cream
1/4 teaspoon garlic powder
Parmesan cheese