shepherds pie recipes

Shepherd's Pie

Beef Stew

Horseradish Mashed Potatoes, recipe follows,

olive oil

salted butter

beef stew meat,

onion,

garlic,

all-purpose flour

beef stock

beer

tomato paste

Worcestershire sauce

sugar

paprika

salt

black pepper

parsley, optional,

salted butter,

package cream cheese,

heavy cream

horseradish cream

parsley

Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.

Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.

Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.

Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.

Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.

Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.

Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.

Couldn't care less what you call it.  Call it Shepottage Pie for all I care.  It's scrumptious. I had been looking forward to this for about a month after I saw it on an episode of Pioneer Woman.  For me it took about 4.5 hours.  I used a beef chuck roast and beer was a light American lager. Nobody likes horseradish at my house so I left that out.  I added 2 cups of frozen (thawed) peas &amp; carrots to the dish right before it went into the oven.  After 2 hours of simmering my sauce had not thickened.  It's possible I didn't add enough flour, but those tablespoons were definitely heaping. Five pounds was A LOT of potatoes and in a 9 x 13 baking disk they were over an inch thick.  While my finished dish was very delicious, my potatoes kind of sank and it ended up looking more like a step-child of the KFC mashed potato bowl.  All the potatoes seeped into the sauce. There was no difference in texture.  It was in the oven for 50 minutes and the potatoes felt stiff to the touch but they weren't golden brown. Perhaps that was part of the issue.  I'll definitely make this again because the flavor is extraordinary. Those mashed potatoes are the best I've ever tasted. I will reduce some of the broth, only use 4 lbs of potatoes and be more generous with the flour.

I just made this dish yesterday. Totally delicious. Beef, lamb, who cares? Just take your pick. It made a huge amount and I am looking forward to eating more of it today. Please ladies, don't squabble in the comment section. Go on twitter...

This was really delicious. My husband thought so as well. I did add some corn kernels and less potatoes and “very heaping tablespoons” of flour but other than that no changes. The idea that Ree calls this shepherd’s pie with beef not lamb makes sense to me her family are shepherds of beef hence the beef is logical. 

Ignoring all the useless title controversy, I forged ahead with this one. My husband loves this dish and I am always looking for new ways to improve on it. I am less enthusiastic about this offering so this is not a labor of love on my part. After I gulped at the long list of ingredients that surprisingly did not include any veggies, I forged ahead. The prep went quickly (you only have to chop onions and garlic and peel and cut up potatoes) and the rest of the instructions were clear and easy. When it came time for serving I was surprised at the blandness of taste. It also was so soupy that I strained the meat etc. and got rid of half the liquid, then added back the meat etc. The potatoes were a different story. They were delicious and really made the dish. I'm not giving up on the recipe because it looks fantastic when you serve it. I will take some cues from previous comments about what to add to increase the flavor. I actually added frozen peas because I knew my husband would want a little color. All in all, relatively easy to make and the mash was excellent.

Delicious. Glad it's with beef. Do not like lamb.

Delicious snow day project!! Will make it again for sure! Did have to use more than 2 heaping Tablespoons of flour to get the stew thick enough. And this serves way more than six people!!! Leftovers=Bonus!

Absolutely delicious and the pot at with horseradish were a huge hit.

Shepherds pie with beef is cottage pie - can’t give more stars until you get this very important difference correct!

This recipe was the hit of my Easter Dinner with the family.  It does make alot, and 6 people managed to eat about half of it.  For the kids, I called it mashed potatoes and roast with gravy, instead of Shepherd's Pie.  But it was well worth the time.  Of course, I cooked it differently, I slow cooked the beef in the gravy, and since slow cookers do not condense the gravy, I had to pour off the sauce and cook it down in a large hot skillet.  Then I added it back to the meat in a casserole dish, and then added my version of mashed potatoes to top the meat/gravy mix.   Baked 375 for 45 minutes.  Wonderful!

Looks delicious! I would love to try this. One quick question, has anyone tried to make it with red wine instead of beer ? If not, does anyone think it would taste as good ? 

When you're in the mood for a meaty, savory comfort-food classic, serve Alton Brown's Shepherd's Pie from Good Eats on Food Network.

russet potatoes

half-and-half

unsalted butter

canola oil

onion

carrots,

lamb

chicken broth

rosemary leaves

thyme leaves

corn kernels

English peas

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.

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.

So yummy!  I made the recipe exactly as written but I did substitute ground turkey for the lamb...oh, and instead of corn I used Lima beans....and instead of peas I used broccoli....and added mushrooms..but basically the exact recipe.  And as recommended by others I doubled the salt, pepper and worcheshire.  Best Sheppard’s pie ever!  Oh yeah, and I also added a can of cream of chicken soup, white wine and a bit of cayenne pepper.  Thanks Alton for a great recipe!!  By now I hope you realize that I am joking!  I truly did make this recipe EXACTLY as written and it’s was delicious!

WARNING: Eating this can cause bloating, drowsiness, and aggressiveness. It is so delicious, you may eat up to 3 (or 4) servings. Two people may come close to eating it within a single day and they may even fight over leftovers. Further symptoms include immediate thoughts of acquiring more ingredients to cook this again the following day, leading to a life of depleted funds and expanding waistlines. Proceed with caution.<br />

Great recipe! Just one piece of advice ... Go with 90% lean meat, or drain/skim the excess fat after cooking the meat. I thought the flour would absorb it in my 85% lean ground beef, but it was far too greasy by the time it made it to the plate. Otherwise, I'd make it again, no hesitation. My picky three year old ate it too!

<span>I've made this several times and it turns out great every time. Sometimes I measure - sometimes I don't. Sometimes I use lamb - sometimes I use ground meat, or even ground chicken. I've used fresh hetbs - and bottled. I prefer fresh, but it is still great with bottled. My son is sensitive to dairy so I now mash my potatoes with roasted garlic, olive oil, chicken broth and a little soy milk. Even with these alterations it is still delicious! I usually make it in bulk and store unbaked shepherd's pie in the freezer for another night. </span><br /><br /><span>Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2.html#communityReviews?oc=linkback</span>

Outstanding but not enough potato if we follow the recipe. We should go for 2lbs instead of 1.5.

<span>I've made this twice now but I used ground turkey due to chronic pancreatitis and lamb is bad for me. Both times it was amazing and my family gobbled it up! Great recipe Alton! And before anyone comments on my review that I didn't make "shepherd's" pie, I know that and I don't care. I used what was best for my health and otherwise followed the recipe exactly. </span><br />

I make shepherd’s pie when I have leftover mashed potatoes. The filling from this recipe is my go-to source. Over the years I’ve tweaked it to our tastes: I <span>use ground beef, a whole can of tomato paste, and extra Worcestershire sauce.  Yummo! </span>

There are many comments that this recipe is just missing something - and I know what it is.  Just add 2 pints of Guinness beer - add one to the recipe, and enjoy one yourself.  I just made a double portion (to send over some to the neighbors).  And it came out perfect.  (When doubling ingredients, don’t forget to double the # of pints needed).  You’re welcome.

After botching my last attempt at a food network recipe and attempting sodium poisoning on my family, I redeemed myself with this Shepherd's Pie recipe.   Everyone loved it.

Whole family LOVED it. I also used beef instead of lamb and instead of broth added saved rib drippings from an earlier meal. Sooooo flavourful 

https://www.foodnetwork.com/videos/good-eats-shepherds-pie-0169268

Shepherd's pie is the perfect way to get your kids to eat their vegetables.

Good Eats Shepherd's Pie

beef

medium onions, chopped (about 3 cups)

medium carrots, diced (about 1 1/2 cups)

white mushrooms, sliced

low-sodium beef broth

peas

Yukon gold or creamery potatoes

cauliflower (about 2 pounds), cut into florets

milk

butter

In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.

Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).

Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.

Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.

Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc

Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus

It tasted okay in the end, although I agree with the comments below about adding red wine (or dark beer) to the meat sauce, and cheese on top. The cauliflower was a nice touch. <div>My criticism of the recipe is that the potatoes and cauliflower should be done first (I did), and the steaming technique took too long and produced lumpy results. Next time I'm going to boil the potatoes and cauliflower - probably not as healthy, but oh well, it's "Shepherd's Pie". </div>

Good ingredients and easy enough to make. However lacking flavor

I can't believe this is titled as "shepherd's pie". Shepherds don't look after cattle! This is cottage pie. Shepherd's pie would always have lamb at the meat.

This was excellent! I was a little concerned about the cauliflower, but mixed with the potatoes and spread on top of the meat mixture, it was delicious.  I didn't have any broth so I used 1/2 c of red wine to deglaze the pan.  My daughter had a huge helping and then packed another helping for her lunch at work. Big success.

I use ground turkey, cx broth and add celery to the veggies....I usually skip the yukons as well and use instant potatoes just to add consistency to the cauliflower.

If you make this as often as I have you can add a little here and there...Oregano, basil, hot red pepper flakes, GARLIC!!! and of course CHEESE!! 

My family loves it and my dogs love it as well, plus I feel great about giving them this table food as it is healthy and MOSTLY VEGGIES!!!

Add fresh rolls or biscuits and you have a family pleaser...pass the hot sauce please =

I love making this  but using ground turkey instead.... so good! You seriously don't notice the difference with the cauliflower in the mashed mixture, and it cuts down on the simple carbs! I don't like mushrooms so I omit those.... I add other things like corn or green beans. But yes, Shepard's Pie must have Worcestershire sauce! Remember Always taste as you go!

I loved the idea of this recipe, but I found it a little dull. Here's what I did to make it PERFECT. . . AND reduced the sodium

I browned the meat to almost done, then used the Magic Bullet to chop up the mushrooms and added those. I tossed in a couple Tbsps of Worcestershire and 3 cloves of garlic. Then removed all that and set it aside.

In the same pan, I added the oil, onion, and carrots to cook. Then I put back in the meat/mushroom mix. Next went the thyme (dried) and about 1.5 TBSPs of onion powder. I added about 1/4 cup red wine and let it cook off. Lastly, I replaced the flour with cornstarch dissolved in the stock. I scraped up the bottom bits to get them floating, let it simmer about 4 minutes, then tossed in the peas. I pulled it all off the heat while I prepared the topping, as stated in the original recipe. I did add a bit of garlic powder to the cauliflower. Then, I topped the meat mix right in my original skillet (used a fork to rough up and make ridges in the top) and popped it in the oven for 25 minutes. As a last touch, I pulled it out, gave the top a spray with Pam... and put it under a hot broiler for 5 minutes. The top browns beautifully and it adds a great texture and "roasty" flavor.

It was DELICIOUS with these updates. Next time, I think I'm going to try to add corn and maybe a couple chunks of roasted bell peppers to the meat.... and maybe saute the carrots in a jalepeno oil. 

Thanks for the inspiration, Ellie!
Dee

I agree it could use more seasoning, but I think that’s a modern interpretation of this cultural recipe.  I think I might add garlic and rosemary along with the thyme.  This is definitely a good foundation recipe that each family can adapt to their taste.  

It’s healthy and incorporates plenty veggies in a way that’s easy to hide from kids but it could use more seasoning. I used a full teaspoon of sea salt in the meat and another teaspoon for the mashed potatoes. I also added more black pepper and cumin to the potatoes 

Looks easy and healthy 
Thanks for sharing:)

https://www.foodnetwork.com/videos/ellies-shepherds-pie-0231428

Ellie makes a hearty Shepherd's Pie with half the calories of the original.

Ellie's Shepherd's Pie

Thankful Shepherd's Pie

pie crust

yellow onion, diced

milk,

turkey

glazed carrots, chopped

thyme

oregano

potatoes

Parmesan

Place a rack on the top of the oven and preheat to 450 degrees F. Press the dough into a pie plate, prick the bottom of the crust with a fork and flute the edges. Bake the crust until golden, about 10 minutes.

Heat the butter in a large saucepan over medium heat. Cook the onions, stirring occasionally until they are softened, about 5 minutes. Add the garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook until fragrant, about 1 minute. Stir in 1 cup of the gravy and the milk, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Stir in the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, making sure all of the ingredients are evenly coated with the gravy. Simmer until the mixture is warmed through, about 5 minutes. Pour the mixture into the pie shell. Use a spatula or wooden spoon to spread the mashed potatoes evenly over the mixture, making sure the potato layer meets the edges of the crust. Cover the potatoes with the cheese. Bake the pie until the top is golden, 25 to 30 minutes.

To serve, cut into slices and drizzle with gravy.

My two favorites, shepherd's pie and pot pie, in one! I used Pioneer Woman's pecan pie crust, which is my go to crust, rather than store bought. I made this in April therefore I had no leftover turkey meat, so I browned up some ground turkey instead. I then added carrots, onions, celery and garlic to the pan. Then I added some flour, stock and milk to make a pan gravy. I mixed in a spoonful of greek yogurt to add some zing, mixed in peas and poured it in the blind baked crust (which is an essential step!) I heaped on leftover mashed potatoes, shaved parm and baked for 25 min. Let it cool for a bit before digging in. I won't be limiting this recipe for a leftover Thanksgiving meal only, it's great year round!

Amazing way to use Thanksgiving leftovers.  I added celery along with the onion. Letting the mashed potatoes come to room temperature was a great tip.  I add a little half and half to the potatoes for a creamer texture.  

Omg! Delicious I will put less milk next time. It was a bit runny. But the taste amazing 

I made this last year and loved it. This year I was a little short on mashed potatoes so I added some stuffing to the outer edge and it was amazing. 

ThIs was simple to make and super good! My only suggestion would be to broil at the end to get a crunch on top

Its not Shepherds Pie if you dont use lamb, its Cottage Pie !  ..lol

Family loves this!  I have three teenage boys.  Printed this recipe and my husband made it with our leftovers.  It was fast and absolutely delicious.  I hate turkey, but we'll be having turkey again for Xmas, just so we can make this after.

Made for my husband and he loved it! I substituted the gravy for cream of chicken and used left over mashed potatoes from Christmas! 

Saw Giada making this on TV the day after Thanksgiving, and gave it a try. It was DELICIOUS. My husband said that it was as good as our actual dinner. I followed the recipe, but did thicken the gravy mixture.

https://www.foodnetwork.com/videos/next-day-turkey-shepherds-pie-0216895

Giada uses leftover holiday turkey to make her Thankful Shepherd's Pie.

Next Day Turkey Shepherd's Pie

Curried Vegetarian Shepherd's Pie

russet potatoes, peeled and quartered

Kosher salt

bay leaves

carrots, chopped

rutabaga,

turnip,

leeks

button mushrooms, quartered

coriander

nutmeg

lemon

curry powder

Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.

Meanwhile, fill a separate large saucepan with 6 cups water; add the bay leaves, thyme sprigs and 2 teaspoons salt. Bring to a boil. Add the carrots, rutabaga, turnip and leeks; reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes. Reserve 1 1/2 cups cooking liquid, then drain the vegetables. Discard the bay leaves and thyme. Pat the vegetables dry; set aside.

Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the mushrooms; cook until they release their liquid, 3 minutes. Increase the heat to medium; cook until the liquid is evaporated, 2 to 3 minutes. Sprinkle with the flour, coriander and nutmeg; cook, stirring, 1 minute. Whisk in the reserved cooking liquid and 3/4 cup half-and-half. Bring to a simmer; cook until thickened, 3 minutes. Stir in the carrot mixture, peas and lemon zest and juice. Return to a simmer, then remove from the heat. Season with salt and stir in the parsley.

Drain the potatoes and let cool slightly. Return to the pot and add the curry powder and the remaining 4 tablespoons butter and 3/4 cup half-and-half. Season with 3/4 teaspoon salt and mash well.

Spread the mushroom mixture in a 3-quart baking dish. Dollop the mashed potatoes on top; spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 10 minutes before serving.

Delicious!  Vegetarian meals are tough to sell to my husband so I added shredded rotisserie chicken to this. 

Mummy Boome's Traditional Shepherds Pie

onion, diced

carrots, diced

celery,

garlic, crushed

Salt and black pepper

garden peas

Cheesy Mashed Potatoes, recipe follows

Yukon gold potatoes, peeled, quartered

grated mature white Cheddar

Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.

Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

Just made this for dinner, it was definitely very good!! Hubby went for 3rds!!  I always read the comments, made this just as recipe called for. If anyone says it isn't  tastey, then they are not testing what they cook!! You always have to taste while cooking!! I am not a professional but know enough about cooking. Add more salt and pepper when needed. This was awesome!! The only thing I did was thicken the meat mixture with corn starch and water before I placed in dish.  The potatoes were the best, I always use Yukon  potatoes when I make mashed. Don't  use instant, it is worth the effort to make real!!!  Thank you for this wonderful recipe!! 

I love all you people reviewing on a recipe you never completed.  It's always "yeah that's great but I added this and it's wonderful" great. I would really like to know if the original recipe sucked or not

Most Shepherd pie is way BORING!<div>This one is exceptional.</div><div>My changes to it.</div><div>I used one lb of grass fed and finished ground beef.</div><div>BUT kept all the other ingredients the same in quantity.</div><div>I did use Ketchup instead of Tomato paste.</div><div>Worked perfectly.</div><div>II also added a touch of fresh Italian herbs rosemary and Thyme to this.</div><div>The potatoes on top YUM the aged cheddar makes all the fabulous difference. </div><div>I loved it and am bringing the rest to my daughter and family for dinner tonight.</div><div>In the saame casserole dish.</div><div>Warming this up I am assuming leave the casserole cover on while warming in a 350 oven and then taking off the cover the last 5-6 minutes to brown </div><div><br /></div>

A food recipe site and you don't even say what size baking dish to use???

This is my go to Shepherds Pie recipe! I make this whenever someone is on the “care list—needs food.”  It freezes well, so double the recipe and freeze one. 

Like many others the first time I made it, following the recipe, it was bland, but was the best "base" Shepards Pie I've found. I've made this for YEARS. My additions (as a number of others have done and one big twist):<div>I used Peas AND corn. Also doubled the Garlic, tomato paste, <span>Worcestershire, </span>and beef stock, and added  a bit of Rosemary. The biggest trick is using about 1 1/2 tsp of Beef Base and 1 Tsp of Mushroom Base (pastes) right at the start. The brand was "Better than Bouillon".</div><div><br /></div><div>That TOTALLY handles the "bland" that so many are complaining about. This requires cooking it down and I use a bit of flour or cornstarch in the last 4 mins to thicken the gravy. <span>Also - WATCH OUT if you use those two bases I mentioned, they're LOADED with sodium and additional salt is unlikely to be needed!</span></div><div><br /></div><div>Once I used a little red wine to deglaze the veggies, as another person suggested, Shifted the flavor a bit nice for a change of pace. </div><div><br /></div><div>This is a WINNER with some minor edits!</div><div><br /></div><div>Oh yeah - For those who complain that the amount of pepper &amp; salt isn't stated, that's on purpose, people like different amounts, you should be tasting as you go, a cooking basic. </div>

I’ve been making this since it aired many years ago. This is delicious!!! Bring back rescue chef!!!

Very good recipe! I used more beef broth and reduced it, and used 3/4 cup each peas and corn. The whole family loved it; our 10 year old declared it his 2nd favorite food. :-)

Absolutely delishious!  I made the recipe with ground beef, about 3 TBSP of tomato paste, extra cup of beef stock, around 3 TBSP of rubbed sage, rosemary, thyme, garlic, red pepper flakes, celery, onions, carrots, and I used about 2 cups of a sharp white cheddar in the potato topping.  My whole house smelled wonderful and the end result was like you had stepped back in time and were at your grandma's.  Comfort food at it's finest and will definitely be repeated around here!

My family loved this.  I would not edit the recipe at all.   Leave lots of extra heating time if you make it in the morning and are heating it from refrigerator temperature.  Thanks for a great new family favorite.

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

The Best Shepherd's Pie

russet potatoes, peeled and quartered (about 4 medium potatoes)

salt and black pepper

head green cabbage, thinly sliced (about 6 ounces or 2 cups)

leek, white and light-green parts only, chopped

garlic, chopped

shredded sharp white Cheddar (about 3 ounces)

thyme leaves, chopped

peas,

For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.

Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.

Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.

Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.

To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.

Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

Family of seven here 1.5d the recipe. Absolutely delicious!! Will keep on rotation in our house!

Great way to use up leftover mashed potatoes. So easy and yummy!  Perfect comfort food

Mini Shepherd's Pie

Nonstick cooking spray

biscuits (12) (recommended: Grands)

onion, minced

garlic

mixed vegetables

parsley leaves

garlic powder

onion powder

Cheddar

Mini Shepard's Pie. Aaron McCargo
Big Daddy's House
BI-0201

Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.

Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.

Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.

Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.

Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.

It's as if someone heard of a Shepherd's Pie, then forgot everything, and made this up instead. Shepard's Pie have lamb/mutton in them. Hence, the shepherd part of the name. <br />

Aaron, you did it again. What an easy and delicious dish. I tweeted the seasoning a little, as I am not a big fan of rosemary. Instead I used parsley, oregano and Italian seasonings. Also added about 2 tblsps. Of worstershire sauce and just places it in a Pyrex dish tpprdwith the potatoes and cheese. I didn’t have any biscuits on hand at the time. Non the less, it was delicious. Thanks again for a wonderful dish. Love your recipes.

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Top 17 shepherds pie recipes recipes from across the web

The most viewed shepherds pie recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shepherd's Pie

Shepherd's Pie

Shepherd's Pie

Thankful Shepherd's Pie

Curried Vegetarian Shepherd's Pie

Mummy Boome's Traditional Shepherds...

The Best Shepherd's Pie

Mini Shepherd's Pie

Shortcut Shepherd's Pie

My Mother's Shepherd's Pie

Turkey Sweet Potato Shepherd's Pie

Shepherds Pie

Shepherd's Pie Potato Bowls

Beef-and-Lamb Shepherd's Pie

Beef Shepherd's Pie

BBQ Brisket Shepherd's Pie

Shepherd's Pie

The most viewed shepherds pie recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine