Best 10 Chili Cheese Shepherds Pie Recipes

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Indulge in the ultimate comfort food experience with our carefully curated selection of "Chili Cheese Shepherds Pie" recipes. This hearty and flavorful dish is a perfect blend of savory ground beef, zesty chili sauce, tender vegetables, and a gooey cheese topping, all nestled in a crispy potato or mashed potato crust. Whether you're looking for a quick and easy weeknight meal or a showstopping entrée for your next family gathering, these recipes offer a delightful culinary journey that will satisfy every palate.

Let's cook with our recipes!

KITTENCAL'S CHEESY SHEPHERD'S PIE



Kittencal's Cheesy Shepherd's Pie image

This recipe is a regular in our house and is one of my family's favourite dinners --- I have listed some additions on bottom of the recipe that may be added to the ground beef mixture but that is only optional ---prep time does not include cooking the potatoes

Provided by Kittencalrecipezazz

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 (10 ounce) can condensed cheddar cheese soup (undiluted and divided)
3 cups hot russet mashed potatoes
1 lb lean ground beef
1 teaspoon dried oregano
1 small onion, chopped
1 -2 tablespoon minced fresh garlic (or to taste)
1 tablespoon Worcestershire sauce
1 (10 ounce) can mushrooms, drained (use whole or sliced)
2 cups shredded cheddar cheese (can use more or less)
1/3 cup parmesan cheese
2 cups frozen mixed vegetables (your choice of veggies)
seasoning salt (to taste) or white salt (to taste)
fresh ground black pepper (to taste)
1/3 cup shredded cheddar cheese

Steps:

  • Set oven to 400 degrees F.
  • Grease a 9 x 9-inch or an 11 x 7-inch square baking dish.
  • For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside.
  • In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese.
  • Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup.
  • Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally.
  • Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top.
  • Bake for 25-30 minutes or until topping is light golden brown.
  • Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt.
  • ---------------------------------------------------.
  • ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) -- one can cream style corn/ one tablespoon Dijon mustard -- 1/3 cup Heinz chili sauce or ketchup -- 1/2 package of dry onion soup mix -- 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.

Nutrition Facts : Calories 546.8, Fat 28.7, SaturatedFat 16.2, Cholesterol 113.1, Sodium 1118.8, Carbohydrate 37.1, Fiber 5.8, Sugar 3.9, Protein 36.4

CHILLI BEEF SHEPHERD'S PIE



Chilli beef shepherd's pie image

The family favourite with a spicy kick and parsnip mash topping

Provided by Good Food team

Time 35m

Number Of Ingredients 8

2 tsp olive oil
1 large onion , chopped
2 tsp cumin seeds
500g pack lean minced beef
2 garlic cloves , crushed
420g can kidney bean in chilli sauce
400g can chopped tomato
1kg parsnips , peeled and chopped into chunks

Steps:

  • Heat the oil in a large frying pan, then soften the onion with 1 tsp cumin for a few mins. Push the onion to the edge of the pan, add the beef, then brown well, breaking up the lumps as you go. Add the garlic, kidney beans, chopped tomatoes and half a can of water, season and cover, then simmer for 20 mins.
  • Meanwhile, cook the parsnips in boiling salted water until tender, drain well, then mash with some freshly milled black pepper and a little salt. Heat the grill to high. Tip the chilli mince into a large ovenproof dish, spoon over the mash, scatter with the remaining cumin seeds, then grill for 5 mins until golden.

Nutrition Facts : Calories 518 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 22 grams sugar, Fiber 18 grams fiber, Protein 39 grams protein, Sodium 1.48 milligram of sodium

GARLIC SHEPHERD'S PIE



Garlic Shepherd's Pie image

Chili sauce adds a slightly sweet touch to this potato-topped meat and veggie pie.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups frozen baby beans and carrots (from 1-lb bag)
1 cup sliced mushrooms (3 oz)
2 cups diced tomatoes (from 28-oz can), undrained
1 jar (12 oz) beef gravy
2 tablespoons chili sauce
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Water, milk and butter called for on potatoes pouch
2 teaspoons shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
  • While beef mixture is simmering, make potatoes as directed on pouch, using water, milk and butter. Let stand 5 minutes.
  • Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
  • Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.

Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 1 g

CHEDDAR-TOPPED SHEPHERD'S PIE



Cheddar-Topped Shepherd's Pie image

Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

2 pounds baking potatoes (about 4), peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil, such as safflower
6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cups shredded sharp white cheddar (6 ounces)

Steps:

  • Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
  • Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
  • Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
  • Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Nutrition Facts : Calories 558 g, Fat 33 g, Fiber 4 g, Protein 29 g

IRISH SHEPHERD'S PIE



Irish Shepherd's Pie image

This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.

Provided by Chef John

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h35m

Yield 8

Number Of Ingredients 21

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
2 pounds lean ground lamb
⅓ cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons minced fresh rosemary
1 teaspoon paprika
⅛ teaspoon ground cinnamon
1 tablespoon ketchup
3 cloves garlic, minced
2 ½ cups water, or as needed
1 (12 ounce) package frozen peas and carrots, thawed
2 ½ pounds Yukon Gold potatoes, peeled and halved
1 tablespoon butter
1 pinch ground cayenne pepper
¼ cup cream cheese
¼ pound Irish cheese (such as Dubliner®), shredded
salt and ground black pepper to taste
1 egg yolk
2 tablespoons milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
  • Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
  • Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
  • Remove lamb mixture from heat and stir in peas and carrots until combined.
  • Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
  • Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
  • Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
  • Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
  • Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
  • Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Nutrition Facts : Calories 516.5 calories, Carbohydrate 37.2 g, Cholesterol 132.3 mg, Fat 28.3 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 13.3 g, Sodium 301 mg, Sugar 1.3 g

CHILI SHEPHERD'S PIE RECIPE BY TASTY



Chili Shepherd's Pie Recipe by Tasty image

Here's what you need: olive oil, small yellow onion, garlic, lean ground beef, McCormick® Original Chili Seasoning, tomato, tomato sauce, red kidney bean, kosher salt, shredded cheddar cheese, idaho potatoes, sour cream, unsalted butter, half & half, McCormick® Garlic Powder, ground white pepper, kosher salt

Provided by McCormick

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
½ small yellow onion, diced
1 ½ teaspoons garlic, minced
1 lb lean ground beef
1 packet McCormick® Original Chili Seasoning
1 can tomato, diced
⅓ cup tomato sauce
15 oz red kidney bean
2 teaspoons kosher salt
1 cup shredded cheddar cheese
4 idaho potatoes, large
¾ cup sour cream
½ stick unsalted butter, melted
¼ cup half & half
2 teaspoons McCormick® Garlic Powder
½ teaspoon ground white pepper
2 teaspoons kosher salt

Steps:

  • Make the chili: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 6 minutes. Add the ground beef and McCormick® Original Chili Seasoning, and stir with a wooden spoon to break up the ground beef into small pieces. Add the diced tomatoes and cook for 5 minutes, or until the beef is fully cooked through. Stir in the tomato sauce and salt, and cook for another 2 minutes, until thickened slightly. Add the canned kidney beans and mix until combined.
  • Pour the ground beef mixture into a 9x13-inch baking dish, spreading evenly. Sprinkle the cheddar cheese on top.
  • Make the mashed potatoes: Peel and quarter the potatoes. Place in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 20-30 minutes. Drain the potatoes and transfer to a large bowl.
  • Add sour cream and melted butter to the bowl with the potatoes. Using an electric hand mixer on medium-low speed, whip the potatoes until smooth. Add the half-and-half, McCormick® Garlic Powder, white pepper, and salt, and mix on low speed until combined.
  • Spread the mashed potatoes evenly over the chili.
  • Turn the broiler on high. Broil the shepherd's pie for 10 minutes, or until the top is light golden brown. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 944 calories, Carbohydrate 86 grams, Fat 42 grams, Fiber 12 grams, Protein 53 grams, Sugar 6 grams

SHEPHERDS PIE WITH SCALLION-CHEESE CRUST



Shepherds Pie with Scallion-Cheese Crust image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 21

1 tablespoon olive oil
1/2 pound minced British lamb
1 pound minced beef
2 medium onions, peeled and chopped
3 carrots, peeled and chopped very small
1/2 pound cremini mushrooms
1 level tablespoon tomato puree
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon ground cinnamon
1 level tablespoon all-purpose flour
1 cup red wine
1 1/2 cups fresh beef stock
Salt
Freshly ground black pepper
2 pounds Yukon gold potatoes
2 tablespoons butter
Salt
Freshly ground black pepper
1 cup scallions, cleaned and chopped
1 cup mature Cheddar, coarsely grated

Steps:

  • Pre-heat the oven to 400 degrees F.
  • Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.
  • Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.)
  • When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.

SHEPHERD'S PIE MEXICANA



Shepherd's Pie Mexicana image

Great shepherd's pie with a kick. It's prepared with a blend of Mexican spices. Adjust seasonings according to your personal taste. You can also spice up the mashed potatoes if you like.

Provided by Salimah

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

Time 1h5m

Yield 6

Number Of Ingredients 13

5 potatoes, peeled and quartered
2 tablespoons butter
¼ cup milk
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon olive oil
2 small onions, chopped
1 pound ground beef
3 cloves garlic, minced
1 teaspoon spicy seasoned salt
1 tablespoon taco seasoning
1 (10 ounce) package frozen peas
1 (10 ounce) package frozen corn

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside.
  • Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and taco seasoning. Add peas and corn and stir until blended.
  • Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes.
  • Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 51.7 g, Cholesterol 57 mg, Fat 15.9 g, Fiber 7.5 g, Protein 20.9 g, SaturatedFat 6.5 g, Sodium 832.1 mg, Sugar 7.3 g

EASY CHEESY SHEPHERD'S PIE



Easy Cheesy Shepherd's Pie image

Make and share this Easy Cheesy Shepherd's Pie recipe from Food.com.

Provided by Parkers Mom

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 (10 ounce) can condensed cheddar cheese soup (undiluted)
1 (14 3/4 ounce) can cream-style corn (optional)
1 small onion, chopped
1 tablespoon minced garlic clove
2 cups shredded cheddar cheese
1/4 cup parmesan cheese
4 cups instant mashed potatoes (8 servings prepared)
1 1/2 tablespoons dry ranch dressing mix

Steps:

  • Preheat oven to 400°F.
  • Grease an oblong baking dish with non stick spray.
  • Brown beef with onion and garlic; drain grease.
  • Stir in 1/2 can of cheddar soup, corn and Parmesan cheese to meat mix.
  • Add remaining cheese soup and ranch to prepared potatoes; blend well.
  • Pour meat mix into baking dish and top with potatoes and sprinkle with cheddar cheese.
  • Poke 6 holes into pie with the end of a wooden spoon (So the pie can breathe).
  • Bake for 20 minutes or until golden brown.

CHILI COTTAGE PIE



Chili Cottage Pie image

This filling cottage pie is super simple and loaded with flavor. The kids love to help layer it up. -Jacob Miller, Ledyard, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium red onion, diced
6 garlic cloves, minced
1 package (16 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 cup beef stock
1 envelope chili seasoning mix
1 package (24 ounces) refrigerated mashed potatoes
1 cup shredded cheddar-Monterey Jack cheese
4 green onions, thinly sliced
Grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook and crumble beef, salt and pepper until beef is no longer pink. Drain beef; remove from skillet., In same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Add beef, mixed vegetables, kidney beans, tomatoes, beef stock and chili seasoning; bring to a boil. Cook and stir until thickened, about 5 minutes. Transfer to a greased 13x9-in. baking dish. Heat mashed potatoes according to microwave package directions; spread over top of beef mixture., Sprinkle with cheese; bake until bubbly and cheese is melted, 15-20 minutes. Cool for 5 minutes; sprinkle with green onions and Parmesan cheese.

Nutrition Facts : Calories 390 calories, Fat 16g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 992mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.

Tips:

  • Use a variety of cheeses: A combination of sharp cheddar, Monterey Jack, and Parmesan cheese creates a rich and flavorful filling.
  • Cook the beef until it is well browned: This will help to develop the flavor and prevent the meat from becoming dry.
  • Use a good quality chili: A homemade chili or a high-quality store-bought chili will make a big difference in the overall flavor of the dish.
  • Don't overcook the potatoes: The potatoes should be tender but still hold their shape.
  • Top the pie with a generous amount of cheese: This will create a golden brown crust and make the pie extra cheesy.
  • Let the pie rest for a few minutes before serving: This will help the filling to set and make it easier to slice.

Conclusion:

Chili cheese shepherd's pie is a hearty and comforting dish that is perfect for a cold night. It is also a great way to use up leftover chili. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. Whether you are looking for a quick and easy weeknight meal or a special dish for a potluck, chili cheese shepherd's pie is a great choice.

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