Best 11 Best Sheppard Pie Recipes With Ground Beef Recipes

SHEPHERD'S PIE

Steps:

• In a large, deep, oven safe skillet, heat oil over medium high heat and cook carrots, celery and onion until softened.
• Add in beef and cook, stirring often, until browned.
• Stir in salt, garlic and pepper and cook 1 minute.
• Whisk together beef broth and corn starch. Add to skillet, along with tomato paste, Worcestershire sauce, and ketchup if desired (it adds a bit of sweetness to the sauce -- you can omit if you prefer).
• Stir in peas and corn. Cook until sauce has thickened slightly and set aside.

BEST SHEPHERD'S PIE

Steps:

• Preheat oven to 350°. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. , Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. , Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.

BEST CLASSIC SHEPHERD'S PIE RECIPE

Steps:

• Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
• Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
• Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
• Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
• Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
• Set the meat mixture aside. Preheat oven to 400 degrees F.
• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
• Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
• Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
• Add the parmesan cheese to the potatoes. Stir until well combined.
• Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
• If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

GROUND BEEF SHEPHERD'S PIE

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.

BEEF SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F.
• Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
• Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
• Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
• Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

EASY GROUND BEEF SHEPHERD'S PIE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9 x 13 inch baking dish with nonstick cooking spray; set aside.
• Heat a large skillet over medium-high heat and add ground beef, onion, and garlic. Sauté until beef is fully cooked. Drain grease.
• Add flour and cook for a minute longer.
• Stir in tomato paste, Worcestershire sauce, soy sauce, and beef broth. Cook for 5 minutes or until sauce begins to thicken.
• Reduce the heat to low and stir in the frozen vegetables, salt and pepper.
• Pour meat mixture into the bottom of prepared dish.
• Prepare potatoes according to package directions. Carefully spread 5 cups prepared mashed potatoes on top of the meat.
• Top with shredded sharp cheddar cheese on top.
• Bake for 20-25 minutes or until the cheese is melted and the meat mixture is bubbly.

TOP RATED SHEPHERD'S PIE

Steps:

• Preheat oven to 350°F.
• Peel potatoes and slice into 1" cubes and add to medium sauce pan and cover with water. Bring to boil and simmer until soft.
• In large skillet, add onions, garlic and 3 tbsp butter and saute until translucent.
• Drain water from potatoes and add 3 tbsp butter, heavy cream, cheddar cheese and salt. Whip until smooth and creamy.
• Add ground beef to onions and garlic and brown thoroughly.
• Add flour and onion soup mix. Mix well and cook for 2 -3 minutes. Add broth, ketchup, Worcestershire sauce, thyme and cayenne pepper and combine thoroughly.
• Add vegetables and bring to a simmer for 5 minutes.
• Pour meat and vegetable mixture into casserole dish and top with mashed potato mixture. Place in oven. Cook for 30 minutes or until golden brown.

GROUND BEEF SHEPHERD'S PIE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the gravy, vegetables, Worcestershire sauce, salt and pepper. , Transfer to a greased 1-1/2-qt. baking dish. Spread potatoes over the top. Bake, uncovered, until heated through, 30 minutes.

QUICK & EASY SHEPHERD'S PIE RECIPE (MADE WITH GROUND BEEF)

Steps:

• Preheat your oven to 400 degrees.
• Prepare the mashed potatoes according to the package directions (about half of a 13 ounce box; more if you like a lot of potatoes or are feeding a large family).
• Meanwhile, brown the ground beef on medium heat in a large skillet; drain any excess grease.
• Add the can of tomato soup, frozen mixed veggies, beef stew seasoning mix and 1/2 cup of water to the browned beef; stir and simmer for 5-10 minutes on low heat.
• Spread the ground beef mixture onto the bottom of a greased 9x13 baking dish, evenly spread the prepared mashed potatoes over top, and then sprinkle with cheese.
• Bake uncovered in the center rack for about 30 minutes, or until the cheese starts to brown.

THE BEST SHEPHERD'S PIE

Steps:

• Preheat oven to 400F.
• Brown the ground beef in a large frying pan, over medium-high heat, with a dab of butter or margarine.
• Add the diced onions, salt and pepper to the beef while it's cooking.
• While the ground beef is cooking, bring 3 cups of water and 1 cup milk to boil in a large saucepan.
• Once the liquid is boiling, remove the pan from the heat and add the instant mashed potatoes to the pot. Stir well.
• Add the 2 tbsp of margarine to the potatoes and continue stirring until smooth. Set aside.
• Once the ground beef is fully cooked, spoon of the excess grease and then add the beef gravy mix and 1/2 cup of water to the frying pan. Stir until all of the meat is coated in gravy.
• Dump the ground beef mixture into a greased 9 x 13 inch baking dish. Spread it out evenly.
• Spoon the canned corn over the beef and spread it out evenly.
• Spread the mashed potatoes over the corn.
• Place the dish in the oven and bake until the mashed potatoes are starting to brown around the edges. 37-40 minutes.
• Remove the shepherd's pie from the oven and allow to rest for a few minutes before serving.
• Enjoy!

EASY SHEPHERD'S PIE WITH GROUND BEEF

Steps:

• Preheat oven to 450 degrees F. In a large skillet, cook ground beef, onions, pepper, garlic powder, and onion powder.
• Drain off any excess grease. Then stir in gravy and vegetables. Spread ground beef mixture in the bottom of a 2-quart baking dish.
• Spoon prepared mashed potatoes over top and spread them out evenly. Sprinkle parmesan cheese on top.
• Bake for 25-30 minutes or until cheese begins to brown. Let sit for 10 minutes prior to serving so it can thicken up more and solidify.