Traditional recipes

Beyond Beef Shepard's Pie Recipe

Beyond Beef Shepard's Pie Recipe


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If you’re looking for something hearty and delicious, then look no further. Our Shepherd’s Pie recipe is a perfect beef-free spin on this classic dish!

View more recipes online: www.beyondmeat.com/healthy-recipes

Ingredients

  • 1 Pound mashed potatoes, seasoned with salt and pepper
  • 2 Tablespoons tomato paste
  • 2 Tablespoons canola oil
  • 1 Teaspoon black pepper
  • 1 clove of garlic, minced
  • 1/2 yellow onion, diced
  • 1 Teaspoon salt
  • 3 Tablespoons crushed tomatoes
  • 2 carrots, diced
  • 3 Cups meatless ground beef substitute

Recipe Summary

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 1 teaspoon dried basil
  • 1 clove garlic, minced
  • 1 cup green beans
  • 1 cup tomatoes, diced
  • 2 potatoes, cooked and mashed
  • 1 egg, beaten
  • ½ cup water
  • ¼ cup shredded Cheddar cheese (Optional)

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 Shepard's Pie Recipe

It's winter. You've survived the holiday rush. Congratulate yourself and reward your family with a healthy, hearty and delicious Beef Shepard's Pie.

This is one of our FAVORITES. Shepards Pie is a great way to comfortably feed a family of 4 dinner and still have some left over for the rest of the week. BTW - This is dish is KETO friendly for all of you who made a KETO-diet New Year's Resolution.

INGREDIENTS

  • 2 tbsp avocado oil
  • 1⁄4 cup onion chopped
  • 1⁄2 cup mushrooms sliced
  • 2 cloves garlic minced
  • 2 slices bacon chopped
  • 1 1⁄2 pounds ground beef
  • 1⁄4 cup dry red wine or beef broth
  • 1 tbsp Worcestershire
  • 8 ounces tomato sauce
  • 1⁄2 tsp black pepper
  • 16 ounces cauliflower florets frozen
  • 2 tbsp butter
  • 2 tbsp heavy whipping creammore as needed
  • black pepper to taste
  • salt to taste
  • 1⁄2 cup sharp cheddar
    cheese shredded
  • chives optional garnish

Serves 4 to 6 people

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Heat oil in medium-sized skillet over medium heat. Add onions and mushrooms, stir to coat them with oil. Cook for 10 minutes, stirring occasionally until the mushrooms are tender and the onion starts to caramelize. Stir in the garlic and cook for 1 more minute.
  3. Add bacon and ground beef to the skillet crumbling it as it cooks. Continue cooking until the beef is no longer pink. Add wine, worcestershire sauce, tomato sauce and pepper to the beef mixture. Simmer until the liquid starts to cook down and the mixture is slightly thickened. Remove from heat.
  4. Cook cauliflower according to package directions. Drain the excess liquid. Place cauliflower in a food processor or high speed blender. Add butter and cream and pulse until the mixture is smooth and creamy. Season to taste with salt and pepper.
  5. Spread mashed cauliflower evenly over beef mixture and top with cheese. Bake for 20-25 minutes, or until heated through and the cheese is melted. Garnish with chives and enjoy! Serves 4 to 6

Notes

Total Carbs 8.5 grams
Net Carbs 5.9 grams
Fiber 2.5 grams
Protein 25.3 grams
Fat 34.2 grams
Calories 449


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COOK THE IMPOSSIBLE BURGER

Ingredients used

Place a sauté pan over medium high heat and add 1 tablespoon of vegetable oil into the pan. When the pan is very hot, add the Impossible Burger and break into pieces, allow to brown in the pan for about 2-3 minutes. Season with 1 ½ teaspoons Kosher salt and fresh pepper. Then stir the Impossible Burger with a flat spatula, scraping the bottom of the pan, and continue cooking and browning until little red is still showing, around 5 minutes. Remove from the pan and set aside on a dish.


Yes, of course. Frozen veggies saves time, but feel free to use fresh veggies, such as carrots, peas and corn.

When you dig in you get a spoonful of mashed potatoes, some crispy bits, meat, and vegetables all in one bite. It&rsquos pure comfort food. Enjoy!

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Mrs T’s Pierogies Recipe – Shepard Pie

I&rsquom always looking for a way to make things easier without sacrificing taste when it comes to recipes . So this week for dinner I made an easy shepherd&rsquos pie using Mrs. T&rsquos Pierogies. You can say that the shepherd&rsquos pie has been Pierogified.

Why be creative with a classic recipe? This winter has been long despite the fact it hasn&rsquot been our coldest winter here in Ohio. It seems like every time it warms up and the sun comes out, just a few days later we&rsquore left with blizzard conditions. So on the cold nights, I&rsquom left desiring something warm to eat to keep from the boredom that comes in the winter. I like to get creative in the kitchen. Sometimes it turns out, sometimes it doesn&rsquot.

So what are pierogies? For those who haven&rsquot had a pierogy they&rsquore wonderful stuffed pasta. The pasta shell is semicircle-shaped and filled with deliciousness, including creamy whipped potatoes and cheddar cheese, which is what I used today for this recipe. They are the perfect food to enjoy with friends when you get together. I love them within a classic recipe like this one that I can enjoy with close friends, but they&rsquore also delicious served alone.

Ready to make some easy shepherd&rsquos pie with Mrs. T&rsquos Pierogies?

To make this recipe you will need:

1 box Mrs. T&rsquos Mini Classic Cheddar Pierogies
1 lb ground beef
1 onion, chopped
2 tsp garlic, minced
½ tsp Italian seasoning
½ tsp salt
½ tsp pepper
¼ Cup flour
14 ½ oz beef broth
2 Cups frozen mixed vegetables
¼ Cup cheddar cheese

Cook the ground beef in a skillet with the onion on medium-high heat. During the last few minutes add the garlic. Drain the fat remaining once the ground beef is fully cooked, reserving 3 TB of it and adding it back to the pan. Add the flour, Italian seasoning, salt, pepper. Stir until the flour blends into the hamburger. Add the beef broth and bring it to a boil &ndash let simmer for about 10 minutes or until the sauce thickens. Make sure to keep stirring occasionally!

Once the sauce is thickened, add the frozen vegetables and stir. Pour the entire mixture into a 11×7 pan.

Arrange the entire box of pierogies in a single layer on top of the ground beef mixture. Sprinkle the cheese on top. Bake at 400 degrees for 25 to 30 minutes or until the edges are bubbling and the pierogies are fully cooked.

The shepherd&rsquos pie comes out of the oven smelling heavenly!

Let it cool for a bit before serving. It&rsquos such a delicious hearty meal on a cold night.

If you&rsquore in the mood for shepherd&rsquos pie and want a twist on a traditional recipe &ndash this one will not disappoint! I am looking forward to making it again. Enjoy!

You can follow Mrs. T&rsquos Pierogies for other great ideas on Facebook, Twitter & Instagram.


Mix-and-Match Shepherd’s Pie

Here’s the fool-proof formula for making shepherd's pie from scratch — you just need to pick the mix-ins!

Related To:

(Beef-Horseradish Shepherd's Pie)

(Beef-Horseradish Shepherd's Pie)

Peel 2 pounds potatoes (choose one kind) and cut into large chunks. You can leave the skin on Yukon Gold or red-skinned potatoes. Cover the potatoes with cold water in a large pot season with salt and bring to a boil. Reduce the heat to a simmer and cook until tender, 20 minutes.

Choose one kind or use a combination — you’ll need 1 1/2 pounds total.

  • While the potatoes cook, heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in 1 chopped onion or sliced leek and 2 chopped large carrots, parsnips or turnips (or a combination). Season with salt and pepper and cook, stirring, until the vegetables are soft, 5 to 7 minutes.
  • Increase the heat to medium high and add the ground meat. Cook, breaking up the meat with a wooden spoon, until no longer pink, 6 minutes. Spoon off the fat and season the meat with 1/2 teaspoon kosher salt and a few grinds of pepper. Stir in 2 finely chopped garlic cloves and 1 teaspoon chopped fresh thyme cook until softened, 1 to 2 minutes.
  • Make a space in the center of the skillet add 3 tablespoons tomato paste and cook, stirring, until darkened, about 1 minute. Stir into the meat along with 1 tablespoon Worcestershire sauce. Stir in 3/4 cup dry white or red wine, tomato juice or stout. Simmer until the skillet is nearly dry, about 2 minutes. Add 1 cup low-sodium broth and simmer until the mixture is saucy, 4 to 5 minutes.

4. Choose Your Mix-Ins

Stir in 1 cup frozen vegetables. Transfer the filling to a 3-quart baking dish.

Drain the potatoes and return to the pot. Add 4 tablespoons butter and 2/3 cup half-and-half or milk mash well. Season the potatoes with salt and pepper and add up to three of the following mix-ins. Spread the potatoes over the meat with the back of a spoon. Bake at 425˚ until the topping is golden, about 20 minutes. Let cool at least 10 minutes.


Yes, this is a great make ahead dish! You cook it, assemble and leave it ready to bake, or freeze it to make another night.

To Make Ahead: This is a great dish to prep and make ahead a few days in advance. Assemble and cover with foil. Refrigerate up to 2 days ahead, then bake in a preheated oven 400F about 30 minutes, or until heated through.

Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, transfer to a freezer safe containers for up to 1 month.


Easy Shepherd’s Pie Variations:

Want to customize your shepherd’s pie recipe? Feel free to:

  • Make it vegetarian. To make a vegetarian shepherd’s pie, just omit the meat and double the amount of mushrooms. (It could also be delicious to stir in a cup of cooked farro as well.) And of course, use veggie stock instead of beef stock, and vegan Worcestershire sauce (if you don’t eat anchovies).
  • Make it vegan. Do the above, plus use vegan butter, milk and cream cheese in your mashed potatoes.
  • Make it gluten-free. Nix the flour and whisk 1.5 tablespoons cornstarch together with the (room-temperature) stock before adding it to the sauce. Also be sure to double-check, as always, that all of your other ingredients are certified GF.
  • Use sweet potatoes: For an amazing sweet+savory combo, feel free to use sweet potatoes instead of Russets or Yukon golds in your mashed potatoes. So good.



Comments:

  1. Ambros

    yah gloom !!!

  2. Adil

    Something so does not leave

  3. Gillivray

    Yes indeed. It happens. We can communicate on this theme. Here or at PM.

  4. Lateef

    Hmm ....... junk

  5. Kajit

    It happens ...



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