Best 2 Beef And Root Vegetable Shepherds Pie Recipes

Beef and root vegetable shepherd's pie is a hearty and flavorful dish that is perfect for a cold winter night. This classic comfort food is made with a combination of ground beef, root vegetables, and a creamy mashed potato topping. The beef is first browned and then simmered in a rich gravy made with onions, carrots, and celery. The root vegetables, such as potatoes, parsnips, and turnips, are added to the gravy and cooked until tender. The mixture is then topped with a creamy mashed potato topping and baked in the oven until golden brown. Shepherd's pie is a delicious and satisfying meal that is sure to please the whole family.

Here are our top 2 tried and tested recipes!

BEEF-AND-ROOT-VEGETABLE SHEPHERD'S PIE

Beef-and-Root-Vegetable Shepherd's Pie image

Cook the components of this hearty shepherd's pie up to five days in advance, and then assemble and bake.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Time 4h20m

Number Of Ingredients 20

Ingredients

4 pounds beef chuck, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3 tablespoons all-purpose flour
3 tablespoons extra-virgin olive oil, plus more as needed
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
4 cups chicken or beef broth
1 cup pitted prunes (about 14)
1-inch piece cinnamon stick
10 whole cloves
4 large strips orange zest
1/2 teaspoon whole peppercorns
10 ounces pearl onions (preferably red)
3 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
Coarse salt and freshly ground pepper
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
1 cup whole milk
1 stick unsalted butter
1 1/4 cups grated aged Gouda or sharp cheddar cheese

Steps:

Stew:Preheat oven to 300 degrees with rack in lowest position. Season beef with salt and pepper; toss with flour to coat. Heat 2 tablespoons oil in a 6-quart Dutch oven over medium-high heat until shimmering. Brown beef in 3 batches, scraping and wiping out pot and adding just enough oil to coat pot between batches. Transfer beef to a plate.
Reduce heat to medium. Add 1 tablespoon oil, the ginger, and garlic to pot; cook until beginning to soften, about 3 minutes. Return beef to pot; add broth and prunes. Wrap cinnamon, cloves, zest, and peppercorns in cheesecloth, tie with kitchen twine, and add to pot. Bring to a simmer. Cover, and cook in oven until beef is almost tender, about 2 hours.
Meanwhile, cook onions in boiling water 2 minutes. Drain, peel, and add to stew. Cover, and cook until beef is fork-tender, about 30 minutes. Break up prunes; remove spice bundle. Let cool completely; refrigerate up to 5 days.
Topping:Place potatoes in a saucepan, cover with 2 inches of water, and add 2 1/2 teaspoons salt. Combine carrots and parsnips in another pan; cover with 2 inches of water, and add 1 1/2 teaspoons salt. Bring vegetables to a boil, reduce heat, and simmer until fork-tender, about 20 minutes. Drain potatoes; dry out in pan on stovetop 5 minutes. Drain carrots and parsnips.
Heat milk and butter until butter is melted. Mash vegetables together; stir in milk mixture. Season with salt and pepper. Let cool completely; refrigerate up to 5 days.
Preheat oven to 375 degrees. Spoon stew into ovenproof heavy skillets or baking dishes. Cover with vegetable mash; sprinkle cheese on top. Bake until stew is bubbling and cheese is melted, about 50 minutes, depending on pan size.

GROUND BEEF SHEPHERD'S PIE

Ground Beef Shepherd's Pie image

Here's a quick, throw together recipe for shepherd's pie. Browned meat smothered in rich mashed potatoes with your favorite vegetables. A quick and easy dinner to make for your family.

Provided by GINGER P

Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
1 teaspoon dried basil
1 clove garlic, minced
1 cup green beans
1 cup tomatoes, diced
2 potatoes, cooked and mashed
1 egg, beaten
½ cup water
¼ cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degree F (175 degree C). Coat a 2 quart casserole dish with cooking spray.
Heat oil in a large skillet over medium heat. Cook onion in oil for 5 minutes, stirring frequently. Stir in the ground beef and basil, and cook and stir for 5 more minutes. Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes. Transfer beef mixture to prepared dish.
In a mixing bowl, mix together the mashed potatoes, egg, and water. Spread evenly over meat mixture.
Bake in a preheated oven for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, and continue cooking for 5 minutes.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 25.1 g, Cholesterol 128.3 mg, Fat 21.1 g, Fiber 4.3 g, Protein 28.2 g, SaturatedFat 7.8 g, Sodium 228.7 mg, Sugar 3.6 g

Tips:

For a richer flavor, use a combination of ground beef and ground lamb.
Feel free to add other vegetables to the filling, such as carrots, celery, or parsnips.
Use a variety of root vegetables for the topping, such as potatoes, turnips, and rutabagas.
Season the filling and topping generously with herbs and spices.
To make the pie ahead of time, assemble it and then freeze it unbaked. When you're ready to serve, thaw the pie overnight in the refrigerator and then bake it according to the recipe instructions.

Conclusion:

Beef and root vegetable shepherd's pie is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. With its combination of ground beef, root vegetables, and creamy mashed potatoes, this pie is sure to be a hit with your family and friends.