Best 10 Southern Steakhouse Shepherds Pie Recipes

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Indulge your taste buds in the hearty and comforting classic of the American South, the Southern Steakhouse Shepherd's Pie. Originating from the humble cottage kitchens of England, this iconic dish has undergone a transformation in the Southern regions of the United States, resulting in a robust and flavorsome dish. With layers of tender, fall-apart steak, a medley of vegetables, and a creamy mashed potato topping, the Southern Steakhouse Shepherd's Pie is a culinary masterpiece that epitomizes comfort food. Prepare to embark on a culinary journey as we delve into the best recipe for this timeless classic, ensuring an unforgettable dining experience.

Here are our top 10 tried and tested recipes!

SHEPHERD'S PIE



Shepherd's Pie image

Begin with ground round-we think its flavor is perfect for this dish.

Provided by Southern Living Editors

Time 1h20m

Yield Serves 8

Number Of Ingredients 14

1 ½ pounds pounds ground round
1 cup chopped onion
½ (8-oz.) package fresh mushrooms, sliced
1 garlic clove, minced
1 cup frozen peas, thawed
4 teaspoons beef bouillon granules
½ teaspoon salt
½ teaspoon dried thyme
¼ teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1 (14 ½-oz.) can stewed tomatoes
1 bay leaf
2 tablespoons red wine vinegar
Cheese-and-Carrot Mashed Potatoes

Steps:

  • Preheat oven to 400ºF. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.
  • Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.
  • Bake at 400°F for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

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

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.

WHITE LAMB RAGU



White Lamb Ragu image

Instead of the traditional tomato ragu, this one is made with stock and milk.

Provided by rachael-ray

Number Of Ingredients 1

Breadcrumbs2 tbsp. olive oil2 tbsp. butter1 large clove garlic, crushed1 cup coarse breadcrumbs or panko breadcrumbsSalt and pepper½ cup each fresh mint and flat-leaf parsley, choppedLamb Ragu & Pasta2 tbsp. olive oil1 lb. ground lambSalt and pepper2 shallots, finely chopped1 small stalk celery with leafy top, finely chopped1 small carrot, peeled and grated or finely chopped3 large cloves garlic, finely chopped1 tbsp. lemon or orange zest (from about 2 lemons or 1 orange)1 tsp. (about 1/3 palmful) crushed red pepper1 tsp. (about 1/3 palmful) fennel seedsAbout 1/4 tsp. ground allspice2 tbsp. tomato paste½ cup white wine1 cup chicken stock½ cup whole milk1 lb. mezzi rigatoni or orecchietteA handful of grated Pecorino Romano

Steps:

  • Step 1Bring a large pot of water to a boil for the pasta.Step 2For the breadcrumbs, in a skillet, heat the oil, two turns of the pan, over medium-high. Add the butter and let it melt into the oil. Add the garlic. Cook, stirring often, until fragrant, about a minute. Add the breadcrumbs. Cook, stirring often, until toasted and deep golden brown, 3 to 4 minutes; season with salt and pepper. Transfer to a plate and let cool. Mix in the mint and parsley.Step 3For the ragu, in a Dutch oven or deep skillet, heat the oil, two turns of the pan, over medium-high. Add the lamb. Cook, stirring often and breaking up the meat with a spoon, until lightly browned, about 5 minutes; season with salt and pepper. Add the shallots, celery, carrot, garlic, lemon zest, crushed red pepper, fennel seeds, and allspice. Cook, stirring often, until the vegetables soften, 4 to 5 minutes. Stir in the tomato paste; cook, stirring often, until slightly darker in color, about 2 minutes. Add the wine; cook, stirring often, until absorbed, 2 to 3 minutes. Add the stock and milk. Reduce heat to medium. Simmer until ready to serve.Step 4Salt the boiling water and add the pasta. Cook until 1 minute shy of al dente. Scoop out half a cupful of the starchy cooking water and add to the ragu. Drain the pasta. Add the pasta and cheese to the ragu and toss until coated. Serve in shallow bowls. Top with the breadcrumbs.

THE BEST SHEPHERD'S PIE



The Best Shepherd's Pie image

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

2 pounds russet potatoes, peeled and quartered (about 4 medium potatoes)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1/4 small head green cabbage, thinly sliced (about 6 ounces or 2 cups)
1 leek, white and light-green parts only, chopped
2 cloves garlic, chopped
3/4 cup heavy cream
1 cup shredded sharp white Cheddar (about 3 ounces)
3 large egg yolks
2 teaspoons extra-virgin olive oil
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
1 stalk celery, sliced
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 pounds ground lamb
1 cup frozen peas, thawed
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
  • Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
  • Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
  • Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
  • To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
  • Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

SOUTHWESTERN SHEPHERD'S PIE



Southwestern Shepherd's Pie image

This easy meal is hearty and colorful, with a great blend of Southwest flavors and heat! -Suzette Jury, Keene, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (7 servings each).

Number Of Ingredients 17

3 pounds ground beef
1 cup chopped onion
2 cans (10 ounces each) enchilada sauce
2 tablespoons all-purpose flour
2 teaspoons chopped chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
2-1/2 cups water
2 cups whole milk
1/3 cup butter, cubed
1 teaspoon salt
4 cups mashed potato flakes
2 cans (4 ounces each) chopped green chiles, undrained
2 cups shredded Mexican cheese blend, divided
2 cans (11 ounces each) Mexicorn, drained
2/3 cup chopped green onions
Paprika

Steps:

  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chiles and 1/2 cup cheese., Transfer meat mixture to 2 greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze 1 casserole for up to 3 months. , Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika., Freeze option: Thaw casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 375° for 20 minutes. Uncover and bake until bubbly, or until a thermometer inserted in center reads 165°, 15-20 minutes longer. Sprinkle with paprika.

Nutrition Facts : Calories 399 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 973mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

SOUTHWEST-STYLE SHEPHERD'S PIE



Southwest-Style Shepherd's Pie image

I was born in Montreal and lived in New England and the Southwest, so I've merged these influences into recipes like this shepherd's pie with turkey, corn and green chiles. -Lynn Price, Millville, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1-1/4 pounds lean ground turkey
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt, divided
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles
1 to 2 tablespoons chipotle hot pepper sauce, optional
2-2/3 cups water
2 tablespoons butter
2 tablespoons half-and-half cream
1/2 teaspoon pepper
2 cups mashed potato flakes

Steps:

  • Preheat oven to 425°. In a large skillet, cook turkey, onion, garlic and 1/4 teaspoon salt over medium heat 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Stir in corn, green chiles and, if desired, pepper sauce. Transfer to a greased 8-in. square baking dish. , Meanwhile, in a saucepan, bring water, butter, cream, pepper and remaining salt to a boil. Remove from heat. Stir in potato flakes. Spoon over turkey mixture, spreading to cover. Bake until bubbly and potatoes are light brown, 25-30 minutes., Freeze Option: Thaw unbaked casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake at 425° as directed until a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 312 calories, Fat 12g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

STEAK SHEPHERDS PIE



Steak Shepherds Pie image

Your traditional meat and veg mix with mashed potatoes on top. I took a few different recipes and combined them to make this one that we love! My advice is always to pre-chop everything. It makes it so much easier. This way also you can enjoy a glass of the wine you're cooking with while you're cooking!

Provided by Erin May

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 1/2 lbs steak (you can use the cheap stuff here because its all mixed in)
2 large white onions
3 garlic cloves
1 bunch scallion
1 bunch parsley
3 tablespoons fresh thyme
2 large carrots
2 tablespoons vegetable oil
1 (10 1/2 ounce) can sweet corn
1 cup white wine
5 large potatoes
butter
milk
shredded cheese

Steps:

  • heat oil and cook steak in large saucepan for ten min on medium heat stirring occasionally.
  • The goal is to cook the meat slowly to seal in the flavor.
  • In a separate saucepan cube all potatoes, cover with water and boil until soft - usually 15 to 20 min if you cube small enough.
  • Add all onions, carrots and scallions to the steak and saute about 5-10 minute.
  • Add Herbs, corn to the meat/veg mixture and saute another 5 minutes.
  • Add 1 cup wine and saute on med low heat 10-15 minute.
  • Meanwhile drain the potatoes, mash (by hand - it tastes better) and add butter and milk to soften.
  • Set aside.
  • Pour Meat mixture into a casserole dish, add mashed potatoes on top and cover the entire thing with cheese.
  • Cook at 350F for 30 minutes or until potatoes look crispy.
  • Enjoy.

THE SUPREME SHEPHERD'S PIE



The Supreme Shepherd's Pie image

This is a great way to breathe new life into your leftovers! Just add onions to your leftover roast beef, gravy, and mashed potatoes.

Provided by Sunny

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

Time 1h15m

Yield 4

Number Of Ingredients 4

1 pound leftover roast beef, cubed
2 onions, thinly sliced
½ cup homemade beef gravy
4 cups mashed cooked potatoes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place roast beef in an even layer in bottom of a 2 quart casserole dish. Cover with sliced onions, then gravy. Spread mashed potatoes over top.
  • Bake in preheated oven for 1 hour, until potatoes are browned.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 43.8 g, Cholesterol 52.3 mg, Fat 12.4 g, Fiber 4.2 g, Protein 19.2 g, SaturatedFat 4.8 g, Sodium 862.9 mg, Sugar 5.5 g

A SCOTSMAN'S SHEPHERD PIE



A Scotsman's Shepherd Pie image

Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.

Provided by Larry Short

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 1h15m

Yield 8

Number Of Ingredients 21

5 cups mashed, boiled potatoes
½ cup sour cream
2 ounces cream cheese
2 tablespoons butter, softened, divided
1 egg yolk
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons olive oil
1 pound ground lamb
1 pinch salt and ground black pepper to taste
1 (16 ounce) can stewed tomatoes with juice, chopped
1 small onion, chopped
1 small carrot, peeled and chopped
½ cup peas
1 cup Irish stout beer (such as Guinness®)
1 cube beef bouillon
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
¾ cup shredded sharp Cheddar cheese
2 teaspoons chopped fresh parsley
2 teaspoons smoked paprika

Steps:

  • Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
  • Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
  • Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
  • Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
  • Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
  • Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
  • Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 385.9 calories, Carbohydrate 30.4 g, Cholesterol 96.5 mg, Fat 21.4 g, Fiber 3.4 g, Protein 17 g, SaturatedFat 11.1 g, Sodium 560.8 mg, Sugar 4.5 g

HOME-STYLE SHEPHERD'S PIE RECIPE



Home-Style Shepherd's Pie Recipe image

Make our Home-Style Shepherd's Pie Recipe to warm the cockles of your heart. Share this Home-Style Shepherd's Pie Recipe with your family tonight!

Provided by My Food and Family

Categories     Home

Time 2h

Yield 6 servings

Number Of Ingredients 12

3 Tbsp. butter, divided
1-1/2 lb. boneless beef round steak, cut into 1/2-inch pieces
1-1/2 cups chopped onions
1-1/2 cups carrot slices
3 stalks celery, chopped
1 pkg. (0.87 oz.) brown gravy mix
2 tsp. WYLER'S Instant Bouillon Beef Flavored Granules
2 cups water
1/2 cup dry red wine
1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
2/3 cup milk
1 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Melt 1 Tbsp. butter in Dutch oven or large deep skillet on medium heat. Add meat; cook 5 min. or until evenly browned on all sides, stirring frequently. Add onions, carrots and celery; cook and stir 2 min. Add gravy mix and bouillon granules; mix well. Stir in water and wine. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours or until meat is tender, stirring occasionally.
  • Microwave potatoes as directed on package; place in large bowl. Add remaining butter and milk; mash until of desired consistency.
  • Heat broiler. Spoon meat mixture into 1-1/2 qt. casserole sprayed with cooking spray; top with potatoes and cheese. Broil, 6 inches from heat, 2 to 4 min. or until cheese is melted.

Nutrition Facts : Calories 440, Fat 17 g, SaturatedFat 9 g, TransFat 2 g, Cholesterol 110 mg, Sodium 1040 mg, Carbohydrate 32 g, Fiber 4 g, Sugar 6 g, Protein 36 g

Tips for Making the Best Southern Steakhouse Shepherd's Pie:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Brown the beef and vegetables well before adding them to the casserole. This will help to develop their flavor and prevent them from becoming watery.
  • Use a good quality beef broth. This will also help to enhance the flavor of the dish.
  • Don't overcook the potatoes. You want them to be tender but still hold their shape.
  • Use a sharp knife to cut the vegetables. This will help to ensure that they cook evenly.
  • Don't be afraid to experiment with different ingredients. You can add other vegetables, such as carrots or peas, or you can use different types of cheese, such as cheddar or Parmesan.

Conclusion:

Southern Steakhouse Shepherd's Pie is a delicious and hearty dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and satisfying meal, give this recipe a try.

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