Looking for shepherds pie recipes!

I use 90% ground beef... brown it with a chopped onion in a pan. Add a small can of plain tomato sauce and frozen peas and carrots and let simmer until the liquid is gone (the tomato sauce makes it moister). Put the mixture in the pan with some mashed potatoes on top (whatever recipe you like - I just use potatoes and 1% milk) then bake for 20 minutes or so (you can add some shredded cheddar on top too).

Obviously you can use lamb too, but I'm too cheap for that.

I got this one from Skinny Mom, and everyone in my house loved it.
Shepard’s Pie

Ingredients

Mashed Potato Top:
2 baking potatoes, cut into 1-inch cubes (about 1 pound)
1 tablespoon unsalted butter
¼ cup unsweetened almond milk
¼ teaspoon salt
black pepper, to taste

Filling:
1 teaspoon extra virgin olive oil
1 cup diced carrots
1 onion, diced
2 stalks celery, diced
1 teaspoon minced garlic
1 pound lean ground beef
2 tablespoons white whole wheat flour
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup low-sodium beef broth
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon salt
black pepper, to taste
1 cup frozen peas
1 cup frozen corn

Instructions
Preheat the oven to 350° F. If you're making individual servings, set out 5 small ramekins on a rimmed baking sheet. If not, make the entire recipe in a large oven-proof skillet.

To make the mashed potatoes, place the potatoes in a medium saucepan and cover with cold water. Bring the water to a boil, cover and cook until the potatoes are fork-tender, 10-12 minutes.

Drain the water and return the potatoes to the saucepan. Using an electric mixer, or a handheld potato masher, mix in the butter, almond milk, salt, and black pepper. Mash or beat to desired consistency and set aside.

To make the filling, heat a large skillet over medium-high heat. Add the olive oil, carrots, onion and celery. Cook until the carrots begin to soften, 6-8 minutes.

Add the minced garlic and cook for an additional minute.

Add the beef and cook for an additional 6-8 minutes, breaking it up with a wooden spoon until it is no longer pink.

Sprinkle the flour in the skillet and stir to coat the beef.

Add the tomato paste, Worcestershire sauce, beef broth, thyme, oregano, salt, and black pepper.

Bring this mixture to a boil, then reduce the heat to low and simmer until the sauce has thickened, 10 minutes.

Stir in the peas and corn, then take off the heat.

If using individual ramekins, fill 5 ramekins with a heaping ¾ cup of meat filling and spread ⅓ cup mashed potatoes on top. If not, simply spread the mashed potatoes in an even layer over the meat filling in the skillet.
Place the ramekins on the baking sheet or the oven-proof skillet, and bake until heated through, 15 minutes.

I looove this recipe. It uses ground turkey and is low cal and delicious!

foodnetwork.com/recipes/food-network-kitchens/individual-turkey-shepherds-pie-recipe.html

Queenmunchy wrote: »

I do 50:50 lean meat and finely minced mushroom, and a full onion sautéed. Add broth and thickener to make a gravy. Add a layer of corn and peas, then top layer is 50:50 mashed cauliflower and potato.

Oh, this sounds wonderful!

I've done cottage pie with all cauliflower, no potatoes. I liked it a lot. Of course, I really like cauliflower.

I like mine made with frozen mixed veggies for ease of preparation. Ground beef or lamb depending on everyone's mood. Mixed all in with tomato sauce. My personal favorite is topping with mashed sweet potatoes. Not traditional I suppose, but the fun in dishes like these is figuring out the way you like it best. My sister uses peas, mushrooms, beef and brown gravy in her filling which is delicious as well.