anyone have a good shephard pie recipe?

Answer 1

Shepard's Pie

1 cup dried lentils (green or brown), or 2 cups cooked lentils
1 large yellow onion, chopped
2 carrots, chopped
1/2 cup celery, sliced
2 cloves garlic, chopped
Olive oil for sauteing
1 tsp mixed dried herbs (marjoram, thyme, basil, sage--your choice)
One 8-oz can tomato sauce or one 15-oz can tomatoes, chopped
2 tablespoons soy sauce
2-3 tablespoons chopped parsley
Salt and black pepper
4 medium potatoes, cooked and mashed
Paprika
2 tablespoons nutritional yeast flakes

If the lentils are uncooked, boil them in water for 45 minutes. Drain.Preheat oven to 350 degrees. Saute onion, carrots, celery, and garlic in a little olive oil until softened.
Add herbs, tomatoes, soy sauce, lentils, parsley, and salt and pepper to taste. Stir.
Spoon mixture into a lightly oiled baking dish. Spread mashed potatoes evenly over the top, drawing a fork over the surface to make ridges. Sprinkle paprika and nutritional yeast flakes on top of potatoes.
Bake 45 minutes, until golden brown.

Answer 2

Found your question when searching for same. This is from memory. I have just made it and it worked out fine.My measurements are approx, I tend to cook by feel.My family loves it! Its really simple

800g Mince
2 Medium onions diced
1 Tbsp Vegetable oil
2 teasp Italian Mixed Herbs
200g Chutney
1 Tbsp Vegemite
1 -2 cups Frozen Mixed Vegies ( I use Peas, Corn, Capsicum and Winter Mix (broccoli, Cauliflower, Carrot and bean) To taste - Iike a lot of vegies in mine
4 Medium to Large potatos, cooked and mashed
1/4 cup grated cheese
Method
In a large saucepan
Brown onion in oil
Add Italian Herb mix
Add mince and cook unitl completely browned
Add Vegemite then Chutney
Once combined add frozen vegetables
Simmer a further 10 mins to allow vegies to cook
Transfer to ovenproof dish. Sread evenly and top with mashed potato then cheese
Bake until cheese is melted and slightly golden.

Answer 3

Shepards Pie

Ingredients

(4 servings)

1 lb Cold, leftover roast, lamb,
Beef, veal, pork orn
Combination of these meats
1 1/2 lb Potatoes
1 1/2 oz 1 1/2 T butter or margarine
1/2 oz Flour
1/4 pt Meat stock or milk
Salt and pepper to taste
Milk


Instructions

Mince the cold meat, removing all fat, skin and gristle first. Cook potatoes, peeled and cut in halves, until soft enough for mashing.
Melt 1 tablespoon butter or maragrine in a saucepan and stir in the four. To this add slowly stirring, 1/4 pint meat stock or milk. When smooth and fairly thick and just to the point of boiling, stir in the minced meat. Stir over a low heat for 3 minutes, seaoning with the salt and pepper to taste. Pour into a flat oven proof dish and refrigerate.
Meanwhile, mash the potatoes, season and stir in 1/2 teaspoon butter or margarine, and a little milk and whick with a fork until smooth. Set aside until the minced meat is cool enough to have solidified and formed a solid surface. If you add the potatoes to hot mince, it will sink into it.
When cool, spread the potatoes about an inch thick all over the dish, working lightly with a fork. Dot with pieces of butter or cover with grated cheese, if liked. Bkae in a 400 degree oven for 30 minutes.
This dish may be prepared in the morning and left for cooking in the evening wothout harm. Cabbage is the best vegetable to accompany this dish.

Answer 4

There is SOOOOOOOO many versions for Shepards Pie, some people uses lamb, pork ground beef. I make one that my mom used to make when I was growing up and my kids devoures it everytime. I have to make 2 pans of it when I do make it and its an easy potluck dish to make for paries, picnics or whatever here it is:
2 pounds of ground beef cooked with a large chopped onion. Place in a 2 quart casserole dish top it with 2 cans of creamed style corn and one can whole kernal corn mixed together, top that with Cheese or garlic flavored instant potatoes and ad a couple pads of butter over the top of potatoes and bake at 350 degrees for about 35-40 till bubbley abd lightly browned on top.

Answer 5

I guess it's only good if you like it. I layer a loaf pan with ground beef,seasoned however you like, then put a layer of whole kernel corn, and the top layer is mashed potatoes. Place in the oven til the potatoes get a little brown on the edges. Sometimes instead of corn,you can use mixed vegetables,what I like to do is use campbell's vegetable soup,don't add the water though,just right from the can.Tastes good to me.Gives the beef and everything a nice flavor.Can't hurt to try it. ENJOY!

Answer 6

SHEPHERD'S PIE

1 lb. ground beef
1 onion, chopped
1 (10 oz.) can tomatoes
Salt and pepper
1 (16 oz.) can mixed vegetables, drained
4 med. potatoes, cooked and mashed
3/4 c. cheddar cheese, grated

Brown ground beef and onion. Drain grease. In casserole, combine tomatoes, salt, pepper, mixed vegetables and beef mixture. Top with mashed potatoes and grated cheese. Cook, uncovered at 350 degrees until cheese melts, about 15 to 20 minutes. Freezes well.

Answer 7

Sheppards pie, as it sounds should be made from lamb, but my daughter uses hamburg, cooked first.

Brown anonion, add the cooked meat, add gravy(can or home made) add can of creamed corn, add cooked potatoes. Bake in an oven with a topping of biscuits, home mede or canned. My daughter varies this by putting tater tots on top instead of potatoes in it. It can be flavored with salt, pepper, worchestershire sauce before baking

Answer 8

Try asking a Shephards Wife

Answer 9

A shephard's pie traditionally has lamb, not beef but you are probably looking for a recipe using beef so here are a few easy but yummy ones.

World's Best Shepherd's Pie
RECIPE INGREDIENTS:
Filling:
1 1/2 cups frozen corn kernels
2 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
1 1/4 pounds ground beef
1 clove garlic, minced
2 tablespoons flour
1 cup beef broth
1 cup diced canned tomatoes or crushed tomatoes in puree
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 teaspoons Worcestershire sauce
Salt and pepper to taste


Mashed Potato Topping:
6 cups peeled and chopped potatoes
2 teaspoons salt, plus salt to taste
4 tablespoons butter
1/2 cup sour cream
1/4 to 1/2 cup milk
1 to 1 1/2 cups grated white Cheddar cheese
Paprika
1. Cook the corn according to the package instructions. Drain and set aside.

2. Start the potatoes for the topping. Put them in a large pot with enough water to cover them by a couple of inches. Add about 2 teaspoons of salt to the water. Bring the potatoes to a boil, uncovered, over high heat. Cook them for 10 to 13 minutes. Meanwhile, make the meat filling.

3. Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes.

4. Add the ground beef to the pan and break it up with a wooden spoon as it browns. Remove the skillet from the stove and, resting it on a heatproof surface so it won't feel so heavy, tilt the pan so that the excess fat runs to the side. Carefully spoon out the fat and discard it (this will make the dish leaner and healthier, as well as lighter tasting).

5. Put the skillet back on the burner and set the heat to medium low. Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, then the herbs, reserved corn, and Worcestershire sauce.

6. Gently simmer the mixture for several minutes, partially covered, then add salt (1/4 teaspoon, give or take a little) and pepper to taste. Transfer the mixture to a large buttered casserole. Set the oven to 400°, and while it heats, check to see if your boiling potatoes are done.

7. To test the potatoes, use a slotted spoon to transfer a cube from the water to a cutting board and allow it to cool for 30 seconds or so. If you can slice through the chunk easily with a butter knife, the potatoes are done.

8. Set a large colander in the sink and drain the potatoes in it (this job can generate a lot of steam, so it is best done by an adult or under adult supervision). Transfer the drained potatoes to a large mixing bowl and scatter the butter pieces over them. Spoon the sour cream here and there over the hot potatoes as well. Wait several minutes for the butter to melt and the sour cream to warm so the ingredients will be easier to blend, then partially mash the potatoes with a hand masher.

9. Switch to an electric mixer set at medium speed and continue to mash, adding enough milk to make medium-soft mashed potatoes. Don't make them too soft, however; you want them to have some body.

10. Salt the potatoes to taste and spoon them evenly over the filling. Sprinkle the cheese over the top, then sprinkle on some paprika (be sure to wash your hands right afterward so you don't accidentally rub any of the spice in your eyes). Bake the pie on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving. Makes 5 to 6 servings.

Here is another even easier one:
Shepherd's Pie
INGREDIENTS
1 pound lean ground beef
1 onion, chopped
1 (28 ounce) can peeled and crushed tomatoes
2 tablespoons vegetable oil
salt to taste
2 cups instant mashed potato flakes
1 cup shredded Cheddar cheese
DIRECTIONS
Heat oil in frying pan. Add chopped onions, and fry until golden brown. Add ground beef, and keep stirring until meat is browned. Add crushed tomatoes, and continue to cook until liquid from the tomatoes evaporates. Salt to taste.
In the meantime, prepare the mashed potatoes as directed on the packet.
Spread the meat mixture into the bottom of an oven proof dish. Cover with a layer of mashed potatoes, and top with grated cheese.
Bake for 10 minutes at 400 degrees F (205 degrees C), or until cheese has melted and browned.

This could also work. I often use my slow cooker for recipes like this.
Slow Cooker Shepherd's Pie
3 medium russet potatoes
salt, pepper, garlic powder to taste
1 pound ground beef
1/2 cup chopped onion
1 can cream of mushroom soup
1 teaspoon beef flavor concentrate
1 can (14-15 oz) green beans, drained
shredded cheddar cheese, for topping
PREPARATION:
Spray slow cooker/Crock Pot with cooking spray. Scrub about 3 medium russet potatoes and cut into smallish chunks, leaving the skin on. (If you cut the spuds into too large a size pieces, they will take too long to cook since everything else is basically done.) This made one layer on the bottom of my 5-quart slow cooker/Crock Pot. Season spuds with salt, pepper and garlic powder to your own taste.
Brown 1 pound of ground beef with 1/2 chopped onion, drain fat. Put on top of spuds. Mix one can of Campbell's Cream of Mushroom soup with 1 tsp beef concentrate flavor or base. Drain one 14 or 15 ounce can of cut green beans and put in slow cooker/Crock Pot. Cover and cook on high for 3 hours, stirring a couple of times. Turn to low and sprinkle shredded cheddar cheese on top and cook for 30 minutes or so.

Here is one more with lamb just in case:
Shepherds Pie
Recipe Ingredients
500g Minced Lamb
800g Potatoes
1 large Carrot
1 large Onion
60ml Milk
30g Butter
50g Cheddar (Mature)
200ml Beef Stock
1 tablespoon Tomato Puree
1 tablespoon Vegetable Oil
1 tablespoon Flour (plain)
1/2 teaspoon Rosemary (dried)
1/2 teaspoon Thyme (dried)
Salt
Black Pepper
1. Preheat the oven to 200°C (gas mk 6, 400°F). Dice the onion and carrot. Heat the oil in a large saucepan and add the onion and carrot. Fry for 5-8 minutes stirring occasionally until the onion is lighlty browned. Meanwhile, skin quarter and boil the potatoes in water until softened.

2. Add the minced lamb to the onion and carrot and fry for a further 10 minutes, stirring and breaking up the mince with a wooden spoon.

3. Stir in the flour. Add the beef stock, rosemary, thyme and tomato puree. Season with black pepper. Simmer for 15 minutes until most of the liquid has evaporated.

4. Mash the potatoes with the butter and milk until smooth. Grate the cheddar and mix into the potato with a pinch of salt.

5. Check the lamb for seasoning, adding salt if necessary (be careful with the salt as your beef stock will already contain salt). Spoon the lamb into a baking dish, and cover with the mashed potato. Use a fork to draw ridges across the top if desired.

6. Bake the shepherds pie for 35 - 40 minutes until the potato is lightly browned.

Enjoy!

Answer 10

SHEPHERD'S PIE
The ultimate dish for a cold winter day, this hearty pie couldn't be more satisfying. Picard uses venison along with pork to create an amazingly tender and sauce-rich filling.
For meat filling
3 lb boneless venison shoulder*, trimmed and cut into 1-inch pieces
3 pork shanks** (3 lb total), trimmed of any skin and excess fat, boned, and cut into 1-inch pieces
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 medium onions, chopped
5 garlic cloves, finely chopped
1 cup water

For potato topping
1 head of garlic (2 inches in diameter), cloves separated and left unpeeled
2 lb large yellow-fleshed potatoes such as Yukon Gold (about 4)
3/4 cup heavy cream
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, cut into bits
1 teaspoon salt
1/4 teaspoon black pepper
1/2 lb cheese curds***, crumbled, or haloumi, coarsely grated (about 2 cups)
1 large egg, lightly beaten

For corn filling
2 medium onions, chopped
5 garlic cloves, finely chopped
1 tablespoon olive oil
2 cups dry white wine
2 cups heavy cream
3 (4-inch) sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-oz) package frozen corn

Special equipment: a potato ricer or a food mill fitted with medium disk

Make meat filling:
Pat venison and pork dry, then sprinkle with salt and pepper. Heat a dry 5- to 6-quart wide heavy pot (not nonstick) over moderately high heat until hot but not smoking, then sauté one third of meat in 1 tablespoon oil, stirring and turning occasionally, until browned all over, 2 to 3 minutes. Transfer browned meat with a slotted spoon to a bowl. Sauté remaining meat in 2 batches in same manner, using 1 tablespoon oil per batch and transferring to bowl as cooked.

Add remaining tablespoon oil to pot, then sauté onions and garlic, stirring, until browned, about 6 minutes. Return meat with any juices in bowl to pot, then add water and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/4 hours. Transfer meat to a 3 1/2- to 4-quart shallow baking dish (13 by 10 by 2 inches). If cooking liquid measures more than 1/2 cup, boil in pot until reduced to 1/2 cup, then add to meat in baking dish.

Make potato topping while meat simmers:
Put oven rack in middle position and preheat oven to 400°F.

Wrap garlic in a double thickness of foil and seal well. Roast until very soft, about 45 minutes.

While garlic roasts, peel potatoes and cut into 1-inch pieces. Cook in a 4- to 5-quart pot of boiling water, uncovered, until tender, about 10 minutes, then drain.

Heat cream, milk, and butter in same pot over moderate heat, stirring occasionally, until butter is melted. Remove from heat and stir in salt and pepper.

Unwrap garlic and cool slightly, then peel cloves. Force hot potatoes and garlic through ricer into hot cream mixture and stir to combine. Stir in cheese and keep warm, covered.

Make corn filling:
Cook onions and garlic in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until golden, about 5 minutes. Add wine and boil, uncovered, until almost all of wine is evaporated, 10 to 15 minutes. Stir in cream, rosemary, salt, and pepper and simmer, uncovered, stirring occasionally, until mixture is reduced to about 1 1/2 cups, about 30 minutes. Add corn and simmer 5 minutes. Discard rosemary.

Blend 2 cups corn mixture in a blender until almost smooth, about 30 seconds (use caution when blending hot liquids), then stir into remaining corn filling.

Assemble pie:
Reduce oven temperature to 375°F.

Top meat filling with corn filling, then spread potato mixture on top and brush with egg. Put baking dish in a foil-lined shallow baking pan (to catch drips) and bake until fillings are bubbling and potato mixture is browned around edge, about 40 minutes. Let stand 10 minutes.

Cooks' note:
Fillings and topping can be made 1 day ahead and cooled, uncovered, then chilled separately, covered. Bring to room temperature to assemble pie.

*Venison shoulder available at underhillfarms.com.
**Pork shanks, listed as "pork osso buco," at nimanranch.com.
***Cheese curds available at hilmarcheese.com and rockcheese.com.

Makes 10 servings.