Best 5 Rachael Rays Steakhouse Shepherds Pie 30 Minute Meal Recipes

Steakhouse Shepherd's Pie is a hearty and flavorful dish that combines the best of both worlds: a savory ground beef filling topped with a creamy mashed potato crust. This classic comfort food dish can be prepared in just 30 minutes, making it a perfect weeknight meal. With its simple ingredients and easy-to-follow instructions, this Rachael Ray recipe is sure to become a family favorite. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying meal that will warm you up on even the coldest of nights.

Check out the recipes below so you can choose the best recipe for yourself!

STEAKHOUSE SHEPHERD'S PIE

Steakhouse Shepherd's Pie image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 pounds Idaho potatoes, peeled and cut into chunks
Salt
1/2 tablespoons extra-virgin olive oil
4 slices good quality bacon or peppered bacon, chopped
2 pounds ground sirloin
1 onion, chopped
1/2 pound button mushrooms, quartered
Black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef stock
2 tablespoons Worcestershire sauce
1 egg yolk
3 tablespoons sour cream
1/2 pound blue cheese, crumbled (recommended: Maytag)
3 to 4 tablespoons chives
1 teaspoon paprika

Steps:

Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.
While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
Pour gravy over meat and turn on broiler.
Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately right from the hot skillet.

BURGER OF THE MONTH: GREEN EGGS & LAMB BURGERS

Burger of the Month: Green Eggs & Lamb Burgers image

I love Green Eggs and Ham. I've often riffed on the book in my recipes. This, however, is the first time I've gone with a pun rather than a literal interpretation. I give you... Green Eggs and Lamb!

Provided by rachael-ray

Number Of Ingredients 1

Ingredients

Green Harissa1 tbsp. cumin seeds1 tsp. coriander seeds2 jalapeños, seeded and coarsely chopped2 scallions, coarsely chopped2 cloves garlic, crushed1 cup (packed) mixed fresh cilantro and flat-leaf parsleyJuice of 1 lemon (about 1/4 cup) SaltAbout 1/4 to 1/3 cup EVOOBurgers1 ½ lb. ground lambSalt and pepper1 tbsp. EVOO, plus a drizzle for the eggs1 tbsp. store-bought red harissa paste or chili paste2 cloves garlic, grated or pasted1 tbsp. ground sumac or paprika1 ½ tsp. ground coriander1 ½ tsp. ground cumin1 tsp. fennel pollen or crushed fennel seedsAbout 1/2 cup plain whole-milk yogurt2 tbsp. fresh dill, finely chopped4 large eggs4 brioche buns, lightly toastedLittle Gem lettuce leavesThinly sliced tomatoes, seedless cucumber, and red onion

Steps:

Step 1For the green harissa, in a dry small skillet, stir the seeds over medium heat until toasted, about 1 minute or so. Transfer to a food processor and pulse to coarsely grind. Add the jalapeños, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the EVOO to form a sauce; transfer to a bowl.Step 2In a medium bowl, season the lamb with salt and pepper. Mix in 1 tbsp. EVOO, the red harissa, garlic, and spices. Form into 4 patties (thinner in the centers for even cooking).Step 3Heat a cast-iron skillet over medium-high. Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.Step 4In a small bowl, season the yogurt. Mix in the dill.Step 5In a nonstick skillet, heat a drizzle of EVOO over medium. Crack in the eggs and cook until fried, over easy or medium.Step 6Build the burgers by stacking the bun bottoms, the dill-yogurt sauce, lettuce, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun tops.

RACHAEL RAY'S STEAKHOUSE SHEPHERD'S PIE - 30 MINUTE MEAL

Rachael Ray's Steakhouse Shepherd's Pie - 30 Minute Meal image

This from the Rachael Ray Show. This is a variation from the original as our family does not like bleu cheese. Otherwise it was the same.

Provided by brian48195

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs idaho potatoes, peeled and diced
salt
1/2 tablespoon extra virgin olive oil
4 slices bacon, chopped (smoked or peppered)
2 lbs ground sirloin
1 onion, chopped
1/2 lb button mushroom, quartered
black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef stock, divided
2 tablespoons Worcestershire sauce
1 egg yolk
3 tablespoons sour cream
1/4 cup cheddar cheese, shredded
3 tablespoons ranch dressing
1 teaspoon paprika

Steps:

Following the directions will allow everything to come together at the end.
Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes.
Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil.
Add bacon. Crisp bacon and remove to paper towel lined plate.
Add sirloin to the pan and caramelize the meat, 7 to 8 minutes.
Add in the mushrooms and onions and cook until tender, 8 to 10 minutes more.
Then season with salt and pepper.
While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
Turn on broiler and have top rack 6 inches away from broiler flame.
Pour gravy over meat and cook until the gravy thickens.
Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream.
Stir egg yolk into the potatoes.
Stir Ranch Dressing into the potatoes.
Stir shredded cheese into the potatoes.
Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
Garnish the potatoes with paprika.
Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
Serve immediately.

STEAKHOUSE SHEPHERD'S PIE

Steakhouse Shepherd's Pie image

We saw this on Rachael Ray's 30 Minute meals. My DH got a sparkle in his eye and a big grin on his face. He even helped me make it last night for dinner. Now if your expecting a Steak and Baked Potato you are sadly mistaken. Its a great dish. Simple and tasty. A comfort dish for a cold winter night. Season according to taste.

Provided by barefootmommawv

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs idaho potatoes, peeled and cut into chunks
salt
1/2 tablespoon extra virgin olive oil
4 slices good quality bacon or 4 slices pepper bacon, chopped
2 lbs ground sirloin
1/2 lb button mushroom, quartered
1 onion, chopped
black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef stock, divided
2 tablespoons Worcestershire sauce
1 egg yolk
3 tablespoons sour cream
1/2 lb blue cheese, crumbled (recommended ( Maytag)
3 -4 tablespoons chives
1 teaspoon paprika

Steps:

Place potatoes in a pot; cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to 15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
Heat a skillet with high sides over medium high heat.
Add extra-virgin olive oil, half a turn of the pan and add the bacon.
Crisp bacon and remove to paper towel lined plate.
Add sirloin to the pan and caramelize the meat, 4 to 5 minutes.
Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more; season with salt and pepper.
While meat cooks heat a small sauce pot over medium heat and melt butter; whisk the flour into butter; cook 2 minutes; whisk beef stock into flour; add Worcestershire sauce.
Season sauce with salt and pepper, to taste.
Thicken 6 to 7 minutes.
Pour gravy over meat.
Turn on broiler.
Temper egg yolk by beating it with the starchy potato cooking water.
Place drained potatoes back into the pot you cooked them in to dry them out a little.
Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives.
Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
Garnish the potatoes with paprika.
Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
Serve immediately right from the hot skillet.

SEARED STEAKS WITH TOMATO SALAD AND CREAMY SPINACH

Seared Steaks with Tomato Salad and Creamy Spinach image

Treat your family to a steakhouse supper that's kinder to your wallet, complete with familiar sides: tomato salad and creamed spinach.

Provided by Martha Stewart

Categories Beef Recipes

Time 30m

Number Of Ingredients 10

Ingredients

2 tablespoons balsamic vinegar
3 tablespoons olive oil
Coarse salt and ground pepper
2 beefsteak tomatoes, thinly sliced crosswise
1 sweet onion, such as Vidalia, one half thinly sliced, other half chopped
3 tablespoons all-purpose flour
2 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon ground nutmeg
4 flat-iron steaks (4 to 6 ounces each)

Steps:

In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Place tomato and onion slices on a platter, and drizzle with vinaigrette. Set aside.
In a medium saucepan, heat remaining tablespoon oil over medium. Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and nutmeg; season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.
Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with tomato salad and creamy spinach.

Nutrition Facts : Calories 499 g, Fat 29 g, Fiber 6 g, Protein 39 g

Tips:

Use a non-stick skillet to prevent the meat and vegetables from sticking.
Don't overcrowd the skillet when cooking the meat and vegetables. Cook them in batches if necessary.
Season the meat and vegetables generously with salt and pepper.
Use a good quality beef broth for the best flavor.
Don't boil the potatoes for the mashed potatoes. This will make them gluey.
Use a ricer or potato masher to get smooth and fluffy mashed potatoes.
Spread the mashed potatoes evenly over the meat and vegetable mixture in the baking dish.
Bake the shepherd's pie until the potatoes are golden brown and the filling is bubbly.
Let the shepherd's pie rest for 10 minutes before serving.

Conclusion:

Rachael Ray's Steakhouse Shepherd's Pie is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of ground beef, vegetables, and mashed potatoes is sure to please everyone at the table. With just a few simple steps, you can have a delicious and hearty meal on the table in no time. So next time you're looking for a quick and easy meal, give Rachael Ray's Steakhouse Shepherd's Pie a try. You won't be disappointed!