Help--Need Shepherd's Pie Recipe Today!

[TamiK]

I'm taking food to a family in our church tomorrow. I just talked to them and their favorite food is Shepherd's Pie. I've never made it. She said it's just brown gravy, a bag of mixed vegetables, ground beef, with a mashed potato and cheese topping. Has anyone ever made this? I'm sure I can figure something out from combining a couple of CL recipes, but do any of you have the recipe for the "real deal" (at least this version of it?):eek:

[Chefzhat]

TamiK, here is my tried and true recipe, but I don't think it's light. You could probably make it that way buy using ground turkey and LF milk in the mashed potatoes. Here goes:

2 lb. ground beef (or 1 lb. beef, 1 lb. turkey) browned with crushed garlic (or powder, but doesn't taste as good), celery (minced) and onion (minced).

6 peeled potatoes, boiled and mashed with butter and milk (or however you wish to lighten it, I've used chicken broth and that works well but not as creamy)

In large casserole, put in ground mixture, add 1 can of corn, salt and pepper to taste and stir. Top mixture with lots of cheese, then top with Mashed potatoes. Pop in oven and bake 350 degrees for 30 - 40 minutes, or until potatoes are slightly browned.

Serve!! Yummy!

Good Luck!

[slknight]

I dug up two recipes.

One is Cozy Shepherd's pie and one is Texas Shepherd's pie. I'm not sure what issue either one of them is from, but I know the Texas one is at least 3 years old. I think I tried that one. I've never tried the Cozy Shepherd's pie. I think you could kind of combine these two and come up with something. Hope this helps. Excuse my typos in the following:

Cozy Shepherd's Pie

Potato topping:
2 pounds peeled baking potatoes, cut into 1-inch pieces (about 4 cups)
1/2 cup low-fat sour cream
1/4 cup 1% low-fat milk
2 tsp chopped fresh or 1/2 tsp dried rubbed sage
1 tsp butter or stick margine
1/2 tsp salt
1/8 tsp black pepper
Filling:
2 tsp olive oil
2 cups diced carrot
6 cups quartered mushrooms
1 tbl chopped fresh or 1 tsp dried rubbed sage
1 garlic clove, minced
1/4 cup all-pupose flour
1 1/4 cups low-salt beef broth
1/2 cup dry red wine
2 tbl tomato paste
1 tbl red wine vinegar
3 cups diced American Pot Roast (recipe on same page) or cooked roast beef (about 12 oz)
1/2 tsp paprika

1) To prepare topping, place potatoes in a saucepan; cover with water. Bring to a boil cook 20 min or until very tender. Drain. Place potatoes, sour cream, and next 5 ingredients (sour cream through pepper) in a large bowl, and beat at medium speed of a mixer until smooth. Keep warm.
2) Preheat oven to 375.
3) To prepare filling, heat oil in a large nonstick skilled over medium-high heat. Add carrot; saute 7 minutes. Add mushrooms; saute 5 minutes. Add 1 tbl sage and garlic; saute 2 minutes. Sprinkle with flour; cook 2 minutes; stirring until well-blended. Add broth and wine; bring to a boil. Stir in tomato paste and vinegar. Add pot roast; cook 2 minutes. Spoon meat mixture into a 2-quart casserole.
4) Spread potato topping over meat mixture; sprinkle with paprika. Bake at 375 for 45 minutes or until golden brown. Yield: 8 servings (serving size:about 1 cup)


Texas Shepherd's Pie
1 1/2 pounds peeled baking potato, cut into 1/4-inch-thick slices
1/3 cup low-fat buttermilk
1/2 tsp salt, divided
1/2 tsp pepper, divided
1 pound ground round
1/2 cup chopped onion
1/3 cup chopped celery
1/4 cup shredded carrot
1/2 tsp fennel seeds, crushed
1 tsp instant minced garlic
1 1/2 cups salsa
Cooking spray
1/2 cup (2 ounces shredded reduced-fat sharp cheddar cheese)

1. Preheat oven to 375.
2. Place potato slices in a medium saucepan. Cover with water; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until tender; drain. Return potato slices to pan. Add buttermilk, 1/4 tsp salt, and 1/4 tsp pepper; beat at medium speed of a mixer until smooth. Set aside.
3. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble; drain. Return meat to pan. Add 1/4 tsp salt, 1/4 tsp pepper, onion, celery, carrot, fennel seeds, and garlic; cook over medium heat 5 minutes or until vegetables are crisp-tender, stirring frequently. Add salsa; simmer over medium-low heat 10 minutes. Spoon into an 8-inch square baking dish coated with cooking spary; spread potato mixture over meat mixture. Sprinkle with cheese. Bake, uncovered at 375 for 20 minutes or until thoroughly heated. Yiled; 4 servings.

[crazycook]

Hi Tamik :) I have a recipe for a dish which is like an Italian version of Shepherd's pie, despite the name ;) LOL In fact, I have added in basil and oregano in place of the chervil(although the chervil is nice too). It's a tried and true and a family favourite--nice comfort dish. There is no gravy with this recipe. What I usually do is make this dish after a roast beef dinner where I've made a nice rich gravy from the roast. I freeze the left over gravy and thaw it when I make this dish. The addition of the mushrooms makes it all the more flavourful. I like to use a hearty tasting mushroom like portobellos and shiitake. I chop them fine and make sure that they are well cooked before adding them to the beef mixture(see note below). I hope this isn't too late and that you give the recipe a try. Hope you and the family enjoy the recipe as mush as we do.

Anna :)

ENGLISH COTTAGE PIE

Serves 6

1 large onion, coarsely chopped
2 tablespoons butter
3 large carrots, chopped very fine
1 teaspoon fresh parsley
1/2 teaspoon sage
3 cups mashed potatoes
1/2 cup grated parmesan
1 clove garlic, minced
2 pounds ground beef
2 tablespoons tomato paste
1/2 teaspoon chervil
1 bay leaf crumbled
2/3 cup dry red wine
1/2 cup grated cheddar cheese

Preheat oven to 375ºF. Sauté onion and garlic in butter until limp. Add the beef and cook, breaking up the meat until browned. Stir in carrots, tomato paste and all herbs. Add the wine and season with salt and pepper. Simmer gently for 30 minutes. Spoon the mixture into a well-buttered baking dish. Spread the mashed potatoes over top. Mix the cheeses together and sprinkle over the potatoes. Bake 10 minutes until cheese is melted and golden.

Notes: I increase the garlic(we love garlic). I have added chopped mushrooms and peas to mix with great success. Add the mushrooms to the onions at the beginning. Add the peas to the beef mixture during the last 10 minutes of the simmering time. Make sure the mixture has absorbed most of the liquid and drain off any remaining fat before putting it in the baking dish. I start off with lean beef so that there isn’t too much fat after the mixture has simmered. Let the dish rest after you’ve baked it so that it’s easier to scoop out of the pan. It’s quite tasty!

************************************************** *

[erinyyc]

When I was little our English nanny used to make it from leftover Sunday roast beef. I've also had it with the ground beef. I seem to recall that she put in peas as well as carrots though.

Whatever you decide, I'm sure if you played around, with a little of this and that from all the posted recipes, it will turn out perfect. It's a casserole that's pretty darn tough to mess up!!!

Erin :D

[sneezles]

This is one from MasterCook. Most Shepherd's Pie that I've had while living in Scotland was made from lamb or mutton. You can easily substitute ground beef or ground turkey, browning with the onion and garlic and adding any veggie you wish. Using a pastry bag for the potatoes adds a nice touch, too.


* Exported from MasterCook *

Shepherd's Pie

Recipe By :Copyright © 1995 by Heidi Rabel
Serving Size : 6 Preparation Time :0:25
Categories : Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces leftover lamb or other roasted meat
cut into bite-sized chunks
2 cups gravy
1 medium yellow onion -- peeled and diced
3 cloves garlic
1 turnip -- peeled and diced
2 stalks celery
sliced into bite-sized pieces
1 carrot -- peeled and sliced
1 teaspoon dried herb
such as thyme, rosemary, or savory
1 bay leaf -- cracked
1/2 cup water
kosher salt and cracked pepper -- to taste
3 cups whipped mashed potatoes from scratch
or enough boxed potatoes to make 3 cups
2 tbsp. grated Parmesan cheese
1 1/2 tsp. paprika

Preheat oven to 375 degrees. Mix meat with gravy (if you don't have any, make it in a small saucepan) and set aside to let flavors blend. If you are using leftover cooked vegetables, cut them into bite-sized pieces and put them in the meat mixture. Put all the raw vegetables and herbs in a large saucepan with 1/2 cup water, on medium high, cover pan, and steam until vegetables are just softened enough to be pierced with a fork (al strong dente!). The microwave works very well for this step. As they cook, you may remove some before others. Drain any remaining water from vegetables. Add the meat and gravy mixture to the vegetables, mix and simmer, uncovered on low heat, for 5 minutes to blend the flavors. Taste and add salt and pepper if necessary. The finished filling should be like stew; if it's too thin, let it simmer 5 minutes longer. While it is simmering, make the whipped potatoes. Add the grated cheese, taste, and correct the seasoning if necessary. Transfer the filling to an oven-proof casserole dish. With a large spoon or rubber spatula, cover the filling to the edge with the potatoes. Make pretty dips and swoops and sprinkle with paprika. Bake until the potatoes begin to brown and the filling bubbles up around them. If you wish to have browned tips on the potatoes, put the pie under the broiler for 3 - 4 minutes.



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Per Serving (excluding unknown items): 297 Calories; 9g Fat (28.6% calories from fat); 15g Protein; 38g Carbohydrate; 4g Dietary Fiber; 32mg Cholesterol; 1877mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.

NOTES : To serve, this is definitely a "serve at the table item" because it is so pretty. Scoop the pie into shallow soup or pasta bowls.Yield: 4 to 6 servings.
Nutr. Assoc. : 17233 0 0 0 0 0 0 0 0 4164 0 0 0 0 4113 0 0 0

[HARRYET]

This is to funny!!

I just made a "Shepards Pie" for dinner either tonight or tomorrow night.

My recipe is on the same lines as Chefzhat, except I add onion and green pepper to the ground beef and omit the cheese.

Good Luck w/which ever you try, they all sound yummy!

Ann :D

[TamiK]

Thanks to all of you. I think I'll be mixing a little of one with a little of another to come up with an "original" creation--if such a thing really exists any more. I'll fix some for DH and I, too, so I'll let you know if I bomb it or not!