Best 10 Rudolphs Pie Shepherds Pie Recipes

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Rudolph's Pie Shepherd's Pie is a delicious and hearty dish that can be enjoyed by people of all ages. This classic comfort food is made with ground beef, vegetables, and a creamy mashed potato topping. The resulting dish is a flavorful and satisfying meal that is perfect for a cold winter day. Whether you are looking for a quick and easy dinner option or a special dish to serve at a party, Rudolph's Pie Shepherd's Pie is sure to be a hit.

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

30 MINUTE SHEPHERD'S PIE



30 Minute Shepherd's Pie image

Try Rachael Ray's 30-Minute Shepherd's Pie recipe, a layered casserole of mashed potatoes, veggies and beef, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Steps:

  • Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
  • While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
  • Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

SHEPHERD'S PIE



Shepherd's Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h55m

Yield 6 servings

Number Of Ingredients 26

4 cups Beef Stew with Beer and Paprika, recipe follows
Horseradish Mashed Potatoes, recipe follows, to cover the stew
3 tablespoons olive oil
1 tablespoon salted butter
2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, minced
2 heaping tablespoons all-purpose flour
3 cups beef stock
One 12-ounce can beer
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
Minced fresh parsley, optional, for serving
5 pounds russet or Yukon gold potatoes, peeled and cut into chunks
2 sticks salted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
1 cup heavy cream
1 tablespoon horseradish cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.
  • Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.
  • Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.
  • Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
  • Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
  • Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
  • Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.

EASY SHEPHERD'S PIE



Easy Shepherd's Pie image

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Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 30m

Yield 6

Number Of Ingredients 7

1 pound ground beef
2 cups hot mashed potatoes
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Steps:

  • Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
  • Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 435.3 calories, Carbohydrate 31.6 g, Cholesterol 88.8 mg, Fat 24.6 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 771.5 mg, Sugar 1.1 g

LAURIE'S SHEPHERD'S PIE



Laurie's Shepherd's Pie image

This savory beef pie is so easy to make and is one of my husband's favorites. The leftovers are perfect for lunch the next day. For added flavor, you could top the potatoes with a cup of shredded Cheddar cheese, if desired.

Provided by PHEBES

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

Time 50m

Yield 6

Number Of Ingredients 8

3 potatoes, peeled and cubed
1 pound lean ground beef
1 large onion, diced
1 green bell pepper, chopped
2 tablespoons margarine
¼ cup milk
1 (9 inch) unbaked pie shell
1 (15 ounce) can cream-style corn

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.
  • Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.
  • Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
  • Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.

Nutrition Facts : Calories 548 calories, Carbohydrate 54 g, Cholesterol 64.1 mg, Fat 29.1 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 11.1 g, Sodium 466.2 mg, Sugar 6.8 g

RUDOLPH'S PIE (SHEPHERD'S PIE)



Rudolph's Pie (Shepherd's Pie) image

Make and share this Rudolph's Pie (Shepherd's Pie) recipe from Food.com.

Provided by Diana Adcock

Categories     Deer

Time 2h

Yield 14-16 serving(s)

Number Of Ingredients 20

50 g dried porcini mushrooms
3 -5 teaspoons olive oil
4 onions, chopped
4 carrots, chopped
4 garlic cloves, minced
500 g button mushrooms, quartered
1 kg minced venison
1 kg ground pork
2 teaspoons flour
6 teaspoons marsala
2 (15 ounce) cans chopped tomatoes
125 ml water
2 teaspoons tomato puree, diluted in the water
Worcestershire sauce
4 kg potatoes
1 1/2 kg parsnips (about 8)
125 ml milk
125 butter
nutmeg
Worcestershire sauce

Steps:

  • Pour 500ml of near boiling water over the porcini mushrooms and leave to steep.
  • Warm oil into very large thick bottomed pan and add the chopped onions, carrots and minced garlic.
  • Cook, stirring for about 10 minutes.
  • Drain the porcini, reserving the soaking liquid.
  • Chop coarsely and add with the button mushrooms to the vegetable mixture.
  • After about 5 minutes tip the whole lot out to brown the meat.
  • Add a little more oil to the pan, then tip in the minced meats, breaking them up with a wooden spoon.
  • Stir for about 5 minutes until the rawness has left them a bit, and salt-unstintingly-and then return the vegetable mixture to the pan.
  • Stir in flour and add the mushroom-soaking liquid, tinned tomatoes, diluted puree, Marsala and a few shakes of Worcestershire sauce.
  • Stir well, cover partly with a lid and reduce heat so that the mince bubbles gently, for about 40 minutes to an hour.
  • Meanwhile boil the spuds in a large pan of salted water until half way done, add the parsnips.
  • Boil until done, drain, allow to dry a bit.
  • Warm the milk and melt the butter in the heat of the potato pan.
  • Rice or mash the potatoes and parsnips straight into this.
  • Grate in some fresh nutmeg and add salt to taste.
  • Put the mince into a large dish approximately 37cm x 32cm, then dollop the potato mash on top.
  • Spread to edges and make fork lines on top.
  • Dot with butter and sprinkle with Worcestershire sauce.
  • Cook around 10 minutes in a 225C oven.
  • You want the top golden.

LIGHT SHEPHERD'S PIE



Light Shepherd's Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds small red-skinned potatoes
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 carrot, finely chopped
2 large tomatoes, chopped
1 1/2 tablespoons chili powder
Kosher salt
1/2 pound 93 percent lean ground turkey
1/2 pound 90 percent lean ground beef sirloin
1 1/2 cups frozen peas
1/2 cup low-fat milk, warmed
1/3 cup shredded low-fat cheddar cheese

Steps:

  • Put the potatoes in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until tender, 8 to 10 minutes. Let stand, covered, until ready to mash. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, carrot, tomatoes, 3/4 teaspoon chili powder and 1/2 teaspoon salt; cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer to a 2-quart baking dish.
  • Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the turkey, beef, the remaining 3/4 teaspoon chili powder and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes. Stir in the peas and 1/4 cup water; simmer 2 minutes. Spread over the vegetables in the baking dish, then cover to keep warm.
  • Preheat the broiler. Add the milk and 1/4 teaspoon salt to the potatoes and mash well; mix in the cheese. Spread over the meat and broil until browned in spots, 1 to 2 minutes.

Nutrition Facts : Calories 448 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 77 milligrams, Sodium 847 milligrams, Carbohydrate 38 grams, Fiber 6 grams, Protein 32 grams

RUDOLPH PIE (CHRISTMAS SHEPHERD'S PIE)



Rudolph Pie (Christmas Shepherd's Pie) image

Cook's note: This is one of those simple-hearted, down home kind of dishes that in fact is quite fiddly. Nothing's difficult, but there are quite a few steps. But that's often the way with food that you can simply reheat when you need it: you have to put more hours in earlier. Often, especially at this time of year, it's worth it. I sometimes think that one hour of cooking alone, calmly and in advance, is so much more preferable than 15 minutes of frenetic, last-minute activity when you're tired and have a roomful of people to entertain. I say this now, as a form of defence on my behalf, but also to warn you, however encouragingly, of the labour to come.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h35m

Yield 14 to 16 servings

Number Of Ingredients 19

1 3/4 ounces dried porcini mushrooms
4 onions
4 carrots
4 cloves of garlic
3 to 5 tablespoons olive oil
Salt and freshly ground pepper
1 pound button mushrooms, sliced or quartered
2 1/4 pounds minced venison
2 1/4 pounds minced pork
2 tablespoons flour
2 (14-ounce) cans chopped tomatoes
2 tablespoons tomato paste, diluted in 1/2 cup water
1/3 cup Marsala
Worcestershire sauce, to taste
9 pounds potatoes
3 1/4 pounds parsnips, peeled and cut into chunks
1/2 cup full-fat milk
1 stick butter, melted, plus extra to dot on the top
Pinch freshly ground nutmeg

Steps:

  • Pour 2 cups of near-boiling water over the dried porcini mushrooms and leave to steep while you get on with the rest of the cooking. Peel the onions, carrots and garlic cloves and chop them; I use a food processor here, and do them in 2 batches of 2 each.
  • Pour the oil into a very large, thick-bottomed pan and when it's warm add the chopped onions, carrots and garlic. Cook, stirring, for about 10 minutes, sprinkling in salt if the vegetables look as though they might burn.
  • Drain the porcini, reserving the soaking liquid, chop them coarsely and add them to the vegetable mixture along with the button mushrooms. After about 5 minutes, when the fresh mushrooms have cooked down a bit into the mixture, transfer the vegetables to a plate so that you can start cooking the meat. Add a little more oil to the pan then add the minced meats, breaking them up with a wooden fork or spatula. Stir for about 5 minutes until the rawness has left them a bit, add salt liberally, and then return the vegetable mixture to the pan. Stir in the flour and, still stirring, pour in the mushroom-soaking liquid, tomatoes, tomato paste, Marsala and a few drops of Worcestershire sauce. Stir well, cover partly with a lid and turn down the heat so that the mixture bubbles gently with some of the liquid evaporating and the flavours intensifying, for about an hour. Even longer wouldn't do it any harm providing the heat is very low.
  • Once cooked, taste for seasoning then remove from heat. If it helps you can cook the base in advance (either freezing it or leaving it in the fridge for a few days), which means that when you want to serve the pie, you have only to bother with the topping. Some people are happy to make a shepherd's pie in its entirety and then leaving it to be reheated, but I think that's only OK if you don't need to refrigerate it for days (it does something funny to the texture of the potatoes). An afternoon, even a longer stretch, in a cold wintry kitchen, though, is fine. An easier alternative might be to refrigerate the cooked base and leave the mashed potatoes and parsnips in a plastic wrapped bowl in a cold place in the kitchen for however long you need, bringing the two together just before they go into the oven.
  • Given the amount of potatoes stipulated, I suggest you hand people a peeler if you have any around who ask if there's anything they can do to help. Or use a potato ricer, which means you don't need to peel them. Either way, boil the potatoes in a large pan of salted water until they are nearly tender and then add the parsnips which have been peeled and cut into chunks. Simmer until the potatoes and parsnips are cooked to easily mashable tenderness, but not to the point of disintegration, then drain them and let them dry slightly in the colander while you warm the milk and melt the butter in the heat of the pan that you cooked the potatoes in. Rice the potatoes and parsnips straight into this pan (or mash them) and then grate in some fresh nutmeg and add salt to taste.
  • Put the meat mixture into a large dish approximately 12 1/2 inches by 14 1/2 inches in size. Then dollop the potato mash on top, spreading with a spatula, taking care to seal the edges to prevent the meat below from bubbling up in the oven. Use a fork to draw lines over the top, then dot with butter and sprinkle with Worcestershire sauce. If you're cooking this straight away, in other words when everything's still warm, about 10 minutes in a 425 degree F oven should be enough to make it piping hot and golden and crisp on top. If cooking from cold, about an hour in a 375 degree F oven should do it.

SHEPHERDS PIE



Shepherds Pie image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 55m

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, diced
1 clove garlic, crushed
1 large carrot, diced
1 pound lamb, minced
1 cube beef stock
1 pound chopped tomatoes
3 tablespoons tomato puree
1 tablespoon corn flour
2 pounds potatoes
1 stick butter
Pinch salt and freshly ground black pepper

Steps:

  • Firstly, heat the olive oil in a pan over medium heat, and add the onion, garlic and carrot and cook until soft. Add the lamb and beef cube, then cook until the meat is brown and has a crumbly texture. Stir in the tomatoes, tomato puree, and the corn flour. Simmer, stirring occasionally, for about 15 minutes, or until thickened.
  • Meanwhile, peel and chop potatoes. Add the potatoes to a large pot and cover with water. Bring to a boil over medium heat, and cook until soft. Drain the potatoes and add them back to the pan. Mash with a potato masher, stir in the butter and season with salt and pepper, to taste.
  • Heat broiler to low.
  • Put the filling into a deep flameproof baking dish, then top with the mashed potatoes and put under a warm broiler until the top is brown and crisp.

SHEPHERD'S PIE (THE REAL THING!)



Shepherd's Pie (The Real Thing!) image

This is a traditional English pub style recipe. I can make this anywhere in the world and it will evoke memories of pub lunches! This is no way a diet item! Its a robust & hearty dish!

Provided by KaffirLime

Categories     Savory Pies

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 14

700 g ground lamb
half a can Guinness stout (to marinade ground lamb)
1 large onion, diced
1 carrot, diced (optional)
2 garlic cloves, chopped
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup chopped english parsley
75 ml Worcestershire sauce
2 teaspoons flour (for thickening)
2 tablespoons olive oil
salt & pepper
1 kg potato (peel, boil, mash & season)

Steps:

  • Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
  • In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
  • Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
  • Add the cooked mince into this pan and mix well.
  • Add dried marjoram, rosemary and thyme and mix well.
  • Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
  • Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
  • Add salt & pepper to taste.
  • Cook potatoes in salted water till soft enough to mash.
  • Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
  • Pour cooked mince mixture in a big enough pyrex dish.
  • Layer the mash potato on top and seal the edges.
  • Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
  • Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!

CHEF JOHN'S SHEPHERD'S PIE



Chef John's Shepherd's Pie image

Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table.

Provided by Chef John

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

Time 1h25m

Yield 8

Number Of Ingredients 11

1 ¼ pounds Yukon Gold potatoes, peeled and cubed
3 cloves garlic, halved
1 pound lean ground beef
2 tablespoons flour
¾ cup beef broth
3 tablespoons ketchup
4 cups frozen mixed vegetables
½ teaspoon black pepper
½ cup shredded Cheddar cheese, divided
¾ cup light sour cream
1 teaspoon salt

Steps:

  • Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
  • Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
  • Transfer beef mixture into an oven-proof casserole dish.
  • Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
  • Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
  • Sprinkle with remaining 1/4 cup of grated cheese.
  • Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 23.5 g, Cholesterol 58.8 mg, Fat 17.2 g, Fiber 3.2 g, Protein 16.2 g, SaturatedFat 8 g, Sodium 546.4 mg, Sugar 1.4 g

Tips:

  • Use high-quality ingredients to ensure the best flavor. Choose fresh vegetables, ground beef, and flavorful cheese.
  • Season the meat and vegetables generously. This will add depth of flavor to the dish.
  • Don't overcook the vegetables. They should be tender but still have a bit of a bite.
  • Make sure the mashed potatoes are smooth and creamy. This will create a delicious and comforting topping.
  • Don't be afraid to experiment with different flavor combinations. You can add your favorite herbs, spices, or vegetables to the dish.
  • Let the pie cool for a few minutes before serving. This will help it set and make it easier to slice.

Conclusion:

Rudolph's Pie is a delicious and comforting dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. With its combination of savory ground beef, tender vegetables, creamy mashed potatoes, and flavorful cheese, this pie is sure to be a hit. Whether you are looking for a weeknight meal or a special occasion dish, Rudolph's Pie is a great choice.

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