Help! Shepherd's Pie emergency!

[HUNGRY!]

Can anyone help me? I am going to make Shepherd's Pie for dinner tonight but I can't get onto the CL website to see what I have to pick up from the store. Does anyone have it in Mastercook? I'm talking about the recipe that is in CL Clomplete. I know I need potatoes but I can't remeber what else? I am very grateful for any help you can give me.

[kirkbyky]

TamiK posted a thread about this just a couple of days ago. Look under 'help need shepherds pie recipe today' in search to find. Or scroll back to about 7/21/01 or so. There were several recipes with various ingredients etc. Usually it is potato's, corn and ground beef (the most basic), the other thread had all kinds of goodie/spices added to dress it up.
Good luck!

Kyle

[Anne]

Hi Hungry. Here are the ones I found in case you are still haveing trouble locating them

Shepherd's Pie Recipe By :Copyright © 1995 by Heidi Rabel

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 r 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.

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.





ENGLISH COTTAGE PIE

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!




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.

[HUNGRY!]

Thanks guys! That Texas Shepherds Pie sounds great! Maybe I'll make that instead! My BF always complains becuase I put salsa in everything! I just can't help it though. I love tomatoes! I think a trip to Freshfields is in order today!

Thanks agin!

[HUNGRY!]

A-thank you, I made the texas shepherd's pie the other night. We really enjoyed it. I reduced the amount of meat and added peppers, okra and corn. This will deffinately be repeated!

[TamiK]

The shepherd's pie I threw together ended up being really good, although not very high-brow.

I browned a pound of ground sirloin with a chopped onion, some celery, and some garlic. When it was done, I added a bag of frozen corn, peas, carrots, and green beans in combo. I added a can of beef broth, put a lid on it, and let it simmer for a few minutes. I then added marjoram, thyme, basil, salt and pepper, then thickened with cornstarch.

I poured that into a baking dish and topped with potatoes I mashed while the other stuff was cooking. Sprinkled a little cheese on top and baked 'til bubbly.

Honestly, I couldn't imagine ever liking it, but it was really good. Even veggie-hating DH went back for more.

[HUNGRY!]

Its a really good meal for when you're craving comfort food isn't it? Plus I like it because you don't really have to searve sides, because its all in there already!