I need a recipe for sheperds pie ? 8 servings .. Thank you !?!
Answers: Also , would you make anything with it , or serve it alone ? If so , what would ypu serve it with ?
possibly a salad and rolls.
From: Campbell's Kitchen
Prep/Cook: 30 minutes
Serves: 4
Ingredients:
1 lb. ground beef
1 can (10 3/4 oz.) Campbell's? Condensed Cream of Mushroom with Roasted Garlic Soup
1 tbsp. Worcestershire sauce
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cups water
3 tbsp. margarine OR butter
3/4 cup milk
2 cups Idahoan? Original Mashed Potatoes
Directions:
COOK beef in skillet until browned. Pour off fat.
MIX beef, 1/2 can soup, Worcestershire and vegetables in 2-qt. shallow baking dish.
MIX water, margarine and remaining soup in saucepan. Heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes over beef mixture.
BAKE at 400°F. 20 min. or until hot.
TIP: Serve with a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve your favorite fresh fruit.
Nutrition Information
Calories 770, Total Fat 23g, Saturated Fat 8g, Cholesterol 71mg, Sodium 901mg, Total Carbohydrate 113g, Dietary Fiber 12g, Protein 35g, Vitamin A 57%DV, Vitamin C 83%DV, Calcium 20%DV, Iron 26%DV
You just make a big pot of mashed potatoes, brown a pound of hamburger meat and drain the fat.
Layer in a 9 x 13 dish. Thin layer of potatoes, hamburger meat, 2 cans of cream corn another layer of potatoes to the top of the dish. Brush the top with a little bit of egg white and sprinkle with paprika before baking.
Serve it alone. It's a meal in itself.
3lbs of ground beef, 6 oz of Jamison, brown the meat in the Jamison. Add chopped onions and put the meat and onions in the bottom of a casserole dish then add a layer of frozen corn. Take instant mash potato's and top the casserole. Bake for 1 hr and then add Cheddar cheese and bake for another 10 mins.
when i make shepherds pie i use ground lamb and layer your dish with lamb on the bottom then french green beans then cheesy mashed potatoes on top. i use fontina cheese its a good combo
bake till hot
sometimes i make a lamb gravy from the drippings and serve it on the side
1 tblspn oil
1 Onion, chopped
500g Beef Mince
1 tblspn plain flour
1/2 cup of water
1 beef stock cube
425g canned tomatoes, chopped
1/2 cup of frozen vegetables
1 tspn Worcestershire Sauce
Topping:
3 Potatoes
1/2 cup tasty cheese
- Heat oil in a frying pan, saute onion until tender. Add mince, brown well.
- Blend flour with a little bit of water to make a smooth paste. Blend into remaining water.
- Stir flour mixture into meat with stock cube. Bring to boil stirring constantly.
- Add tomatoes, vegetables and Worcestershire Sauce. Simmer for 20 minutes. Place in the base of a deep casserole dish.
- To prepare topping : Cook potatoes in boiling water until tender. Drain. Mash well.
- Sprinkle with cheese.
- Bake in a moderate oven (180 degrees celsius) for 15-20 minutes.
No it's fine to eat by it's self. I eat it all the time and if you want, to make the potato taste creamier add about half a teaspoon of butter and a little bit of cream or milk. It serves about 4-6, maybe try making double the amount.
wrong wrong wrong Shepperd's pie is made from cold roast lamb no worries get some minced lamb from butchers brown with an onion put into the base of a casserole dish ,boil potatoes.then mash.set aside put some frozen peas on top of the mince with a good slashing of Worcestershire sauce then top with some mash potatoes .sprinkle with a little mix-of cheese and bread crumbs cook for 25min. serve hot by itself
enjoy yum yum
glenno is right , definately lamb (hence shepards) and the recipe is a classic
Shepherd's Pie
For eight people
4 - 8 tbsp vegetable oil
2 medium-sized onions, peeled and chopped
1.2kg minced lamb
10 large button mushrooms, sliced
1.3kg potatoes
4 tbsp tomato purée
4 garlic cloves, peeled and chopped
2 tsp chopped fresh herbs such as sage, thyme or oregano
or 1? tsp of the dried herb
salt and pepper
100-150g butter
about 100ml milk
10 medium-sized tomatoes, halved
6 medium-sized eggs, hard-boiled, cooled and halved lengthways
600g green beans, to serve
Method
1. Heat the oven to 190C/375F/ gas 5.
2. Heat the oil in a heavy pan over medium-low heat, add the onions and cook until golden.
3. Raise the heat slightly, add the meat and cook until lightly browned. Add the mushrooms and cook for 15 minutes.
4. Meanwhile, peel and boil the potatoes until tender, drain, cover and keep them warm.
5. Add the tomato purée, garlic herbs, salt and pepper, and enough water to form a sauce, stir well and cook for a further 10 minutes.
6. Prepare the topping for the pie by mashing the warm potatoes with the butter and enough milk to make a spreading consistency. Season with salt and pepper.
7. Place the meat mixture in an oven dish (or dishes), top with the sliced eggs and tomatoes and cover with the mashed potato.
8. Bake for 20-25 minutes or until the top is golden brown.
9. About 5 minutes before the Shepherd’s Pie is ready, steam the green beans, then serve them with the pie.
Each serving provides:
Kcal: 506
Protein: 35.6g
Fat: 30.1g (of which saturated fat: 13.8g )
Carbohydrate: 22.9g (of which sugars: 3.9g)
Fibre: 2.8g
Serving Suggestions:
a) The most nutritious way to cook the green beans (and most other vegetables) is to stream them until they are just tender. Then they keep most of their vitamins!
b) Instead of, or as well as, green beans, serve Shepherd’s Pie with another vegetable such as carrots, broccoli or Brussels sprouts.
c) Instead of lamb, substitute 600g tofu, lightly browned and well broken up.
d) Vary the flavour of the Shepherd’s Pie by topping the mixture with ingredients such as stoned olives, fried aubergine slices or sliced, canned artichoke hearts, etc. - instead of the hard-boiled eggs - before spreading over the mashed potatoes and baking.
e) A serving suggestion might be a crisp, garden salad and warm bread and butter to go with the shepherd's pie
sheperds pie for 9 (just in case someone wants more)
INGREDIENTS
14 potatoes - peeled and cubed
2-1/4 pounds ground beef
2 (6 ounce) cans tomato sauce
3 tablespoons chopped fresh parsley
2 dashes Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3 (15 ounce) cans green beans, drained
3 tablespoons all-purpose flour
3 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
I would look online in www.allrecipies.com. Great site... you can scale all recipes up or down. I love this site!!