Maindish - Shepherd's pie with pie crust recipes

Author: Alex Teague  

Regular skillet shepherd's pie would feature mashed potatoes, but instead we are covering ours up with a super flaky pie crust, just like it's a pot pie. Get Thankful Shepherd's Pie Recipe from Food Network A classic, easy shepherd's pie recipe with Whole 30, gluten free options!

Thankful Shepherd's Pie

Get Thankful Shepherd's Pie Recipe from Food Network
Provided by: Giada De Laurentiis Bio & Top Recipes
Total time: 60 minutes
Cook time: 30 minutes
Yields: 9 servings
Number of ingredients: 17
  • One 9-inch refrigerated pie crust
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup gravy, plus 1/4 cup warmed for drizzling
  • 1 cup whole milk, at room temperature
  • 3 cups diced turkey
  • 1 cup glazed carrots, chopped
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen peas
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh oregano
  • 2 cups mashed potatoes
  • 1/4 cup freshly grated Parmesan
  • Calories: 653 calorie
  • Fat: 27 grams
  • Saturated Fat: 10 grams
  • Cholesterol: 111 milligrams
  • Sodium: 878 milligrams
  • Carbohydrate: 59 grams
  • Fiber: 5 grams
  • Protein: 43 grams
  • Sugar: 14 grams
How to cook:
  1. 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.
  2. 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.
  3. To serve, cut into slices and drizzle with gravy.
Notes: Classic, Savory Shepherd's Pie (With Beef and/or Lamb) Recipe, Ingredients · 1 1/2 cups (360ml) homemade or store-bought low-sodium chicken stock · 2 packets unflavored gelatin (about 5 teaspoons; 1/2 ounce; 14g)

Pillsbury™ Pie Dough: Individual Shepherd's Pot Pie

Turn a classic shepherd's pie into a trendy small plate using Pillsbury™ Pie Dough Rounds and Duration: 0:22

How to make shepherd's pie easy + healthy

Shepherd's pie is a classic comfort food recipe that's healthy, hearty and filling. The bottom Duration: 6:54

Easy Shepherd's Pie

Easy Shepherd's Pie
A classic, easy shepherd's pie recipe with Whole 30, gluten free options! Serve with salad and/or crusty bread (if desired)!
Provided by: Victoria
Total time: 50 minutes
Cook time: 15 minutes
Prep time: 35 minutes
Yields: 10 servings
Cuisine: American,Irish
Number of ingredients: 9
  • 1 lb ground meat (we use beef, lamb is traditional)
  • 3 lbs potatoes, cubed
  • 1/2 cup butter (ghee for Whole 30)
  • 1 cup milk (almond milk for Whole 30)
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup green peas (omit for Whole 30)
  • salt, pepper, garlic
  • 2 crusts pie crust (omit for Whole 30 or GF)
How to cook:
  1. Boil potatoes until tender. Mash potatoes with butter and milk. Add salt and pepper to taste.
  2. Meanwhile, brown the meat and onions. Salt, pepper, and garlic to taste. Add carrots once meat is browned and cook for an additional 5 minutes, stirring often.
  3. Add peas once carrots are softened.
  4. Fit 1 pie crust into a deep dish pie pan, or casserole dish (omit for Whole 30 or GF).
  5. Spread meat into a 8x8 casserole dish or deep dish pie pan and top with potatoes. Top with second pie crust (omit for Whole 30 or GF).
  6. If using pie crust: Bake for 15 minutes at 425° or until crust is golden brown.For Whole 30 of GF: Broil on high for 5 minutes to brown the potatoes (optional)
Notes: Simple Shepherd's Pie Recipe, Heat oven to 375°F. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough

One Skillet Shepherd's Pot Pie

One Skillet Shepherd's Pot Pie
It's like Shepherd's Pie and Chicken Pot Pie got together and had a baby to make a One Skillet Shepherd's Pot Pie! Regular skillet shepherd's pie would feature mashed potatoes, but instead we are covering ours up with a super flaky pie crust, just like it's a pot pie. It's comfort food heaven!!
Provided by: Karen
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 19
  • 1 & 1/2 cups flour (spooned and leveled)
  • 3/4 teaspoon salt
  • 5 tablespoons butter
  • 1/4 cup shortening (I like Butter-Flavored Crisco)
  • 1/4 cup ice water
  • 2 teaspoons olive oil
  • 1 medium onion (chopped (about 1 & 1/2 cups))
  • 2-3 carrots (peeled and chopped (about 1 cup))
  • 1 pound ground beef
  • 1 cup cold beef broth*
  • 1/2 tablespoon cornstarch
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen peas
  • 1 cup frozen diced hash browns (diced in little cubes, not shredded)
  • 1 & 1/2 cups cheddar cheese (shredded (Or use sliced))
  • 1 tablespoon milk
  • 2 tablespoons shredded cheddar cheese (to top pie crust)
  • Serving Size: 1 g
  • Calories: 504 kcal
  • Fat: 34 g
  • Saturated Fat: 16 g
  • Cholesterol: 83 mg
  • Sodium: 892 mg
  • Carbohydrate: 29 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Protein: 20 g
  • Trans Fat: 2 g
  • Unsaturated Fat: 15 g
How to cook:
  1. Begin by making the pie crust. (Of course you can skip this step and use a pre-made pie crust from the store!)
  2. In a medium bowl, stir together flour and 3/4 teaspoon salt.
  3. Use your hands, a fork, or a pastry cutter to cut in the butter and shortening. Work it together until it resembles coarse crumbs. There should be butter chunks the size of peas.
  4. Add 1/4 cup ice water and combine with a fork until it has mostly come together. Dust your hands with flour and knead it together in the in bowl a couple times, until it has come together. Stick it in the fridge while you make the filling.
  5. Preheat your oven to 375 degrees F.
  6. In a 10-inch iron cast skillet, heat 2 teaspoons olive oil over medium high heat.
  7. Add the onions and carrots and saute for about 6-8 minutes, until the onions are translucent and the carrots are beginning to soften.
  8. Add the ground beef and continue cooking over medium high heat for another 5-8 minutes, until the beef is well cooked and crumbled.
  9. Tilt the pan and use a spoon to drain the grease from the pan. Or whatever method you like to use to get ground beef out of a skillet.
  10. In a small bowl, stir together 1 cup COLD (or at least room temperature) beef broth and 1/2 tablespoon cornstarch until dissolved. (The broth cannot be warm when you add the cornstarch, or it will get lumpy.)
  11. Stir the broth mixture into the ground beef, continuing to stir over medium high heat.
  12. Add 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and 1/4 teaspoon pepper.
  13. Once the mixture has started to bubble, lower the heat to medium and cook for another 3 minutes, until the mixture has thickened a bit.
  14. Add in 1 cup each frozen peas and hash browns (no need to thaw) and stir together. Turn off the heat and spread the beef mixture evenly in the skillet.
  15. Sprinkle 1 and 1/2 cups cheddar cheese over the top of the beef mixture, don't stir. The second time I made this I used a few slices of cheddar cheese instead of shredding it, and I liked that even better!
  16. Roll out the pie dough you already made onto a floured surface. Roll it into a circle that will cover your skillet, plus about 2 inches to hang over. (Mine was about 14-15 inches across.)
  17. Have the tablespoon of milk, a pastry brush, and 2 tablespoons shredded cheddar ready to go.
  18. Working quickly (because you want your pie dough to go into the oven as cold as possible) cover the skillet with the pie dough. Fold the edges underneath and use your fingers to quickly crimp the edges however you like.
  19. Brush the top of the pie and the edges with milk. Sprinkle with a little bit of cheese. (Don't use too much, you want to be able to taste the flakiness on top of the crust. I used too much in the version I photographed.) Use a sharp knife to make 2-4 slits in the top of the pie to vent.
  20. Place the skillet on a baking sheet just in case it bubbles over.
  21. Bake in the oven at 375 degrees for about 30 minutes.
  22. After 30 minutes, you may need to cover the edges of the dough so that it doesn't get too brown. Fold a large square of aluminum foil in half twice, then cut a circle out of the center. Unfold the foil and you should have a cover for the edges of your crust but not the center. Cover the edges of the crust well and continue baking for another 5 minutes or so, until the center of the crust is starting to turn golden.
  23. Let the pie sit for 10 minutes before slicing and serving.
Notes: 10 Best Shepherd Pie with Pastry Crust Recipes, The Best Shepherd Pie With Pastry Crust Recipes on Yummly | Chicken Pot Pie With Puff Pastry Crust, Gardener's Shepherd Pie, Vegan Shepherd Pie.

Southern Shepherd's Pie

Southern Shepherd's Pie
This is a southern twist on the traditional shepherd's pie. With a deep-dish bottom crust, a rich hamburger and veggie filling, topped with browned cheddar mashed potatoes. This has become a family favorite!
Provided by: Chris Sharpe
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 12 servings
Number of ingredients: 19
  • 2 lbs hamburger meat
  • 2 pre-made deep dish pie shells
  • 3 medium onions
  • 1 tablespoon chopped garlic
  • 5 -6 medium potatoes
  • 1 (12 ounce) can beef consomme
  • 1 (12 ounce) can whole kernel corn
  • 1 (12 ounce) can sweet peas
  • 1 (12 ounce) can carrots
  • 1 1/2 cups cheddar cheese
  • 1/2 cup milk
  • 3 tablespoons all-purpose flour
  • 2 tablespoons mayonnaise
  • 4 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons ketchup
  • Worcestershire sauce
  • salt
  • pepper
  • Calories: 816.9 calories
  • Fat: 44.5 grams
  • Saturated Fat: 19 grams
  • Cholesterol: 117.7 milligrams
  • Sodium: 952.4 milligrams
  • Carbohydrate: 68.1 grams
  • Fiber: 8.2 grams
  • Sugar: 11.3 grams
  • Protein: 37.6 grams
How to cook:
  1. Pre-bake pie crusts according to instructions on crusts - or at 400 degrees until light brown, for about 15 minutes. Let cool.
  2. Boil 5 or 6 medium peeled potatoes until tender. Drain and mash with 1/2 cup of milk, 2 tablespoons of butter, 2 tablespoons of mayonnaise, and 1 teaspoon of salt.
  3. Mix with a mixer on high speed until fluffy. When cooled a little, fold in about 1 1/2 cups of grated cheddar cheese.
  4. Dice up onions and saute over medium high heat in a little EVOO and butter with about a tsp of salt.
  5. Add chopped garlic, and continue to cook until onions are tender.
  6. Remove onion mixture.
  7. Brown hamburger in the same pot with about a teaspoon of worcestershire sauce.
  8. Add onion mixture back to pot with 2/3 can of beef consomme and 3 tablespoons of ketchup, a teaspoon of salt and pepper. Cover pot with a tight-fitting lid and cook over medium heat, stirring occasionally, for about 15 minutes.
  9. Mix about 3 tablespoons of all-purpose flour in with the remaining consomme until all lumps are gone. Raise heat until the meat mixture begins to boil. Slowly add the consomme flour while stirring quickly, and continue to stir and boil for about 1 minute after all of the flour is added. Remove from heat.
  10. Fold in the drained corn, peas, and carrots.
  11. Spoon the mixture into the cooled pie crusts.
  12. Pipe the cheddar mashed potatoes on top of the pies to form a decorative top crust.
  13. Bake at 425 degrees for about 15 minutes, or until the potatoes brown on top.
  14. Let cool for about 10 or 15 minutes before serving.
Notes: How to make shepherd's pie easy + healthy, Shepherd's pie is a classic comfort food recipe that's healthy, hearty and filling. The bottom Duration: 6:54
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