Tag: Shepherds

Shepherd’s Pie Easy Recipe – Southern Plate by Gordon Ramsay

Shepherds Pie Slice


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Shepherds Pie Slice

I’ve spent the last two weeks perfecting this Shepherd’s Pie. I had a few ideas for it and the first one I tried out, only a fourth of it got eaten. I made some tweaks and tried again the very next night. My son said “Shepherd’s Pie again?” and looked a little leary. Two helpings later he was smiling and telling me how good it was. The dish was practically licked clean with not a crumb left.

That is when I knew I had a winner! I’ll get to the recipe in a minute but first I wanted to share something with you.

Lamb or Ground Beef In Shepherd’s Pie

I know this is more of a cottage pie since it has ground beef and traditional Shepherd’s Pie has lamb but where I live lamb doesn’t make an appearance too often and we always call this Shepherd’s pie. Just call it whatever cranks your tractor and we’ll both be happy farmers.

Now let’s make Shepherd’s Pie 🙂

shepherds pie ingredients

The Ingredients you’ll need for this Shepherd’s Pie recipe are:

  • Cooked ground beef
  • French onion soup
    Sour cream
  • Dry Italian seasoning
  • Shredded cheddar cheese
  • Leftover mashed potatoes
  • Frozen mixed veggies
  • One pack of brown gravy mix

This brown gravy mix is important.

So don’t try to substitute canned gravy or actual gravy, because this mix is going to act as a thickener for us and also lend a lot of great flavor to boot!

When it comes to veggies for Shepherd’s Pie:

Get the mixed veggies with itty bitty cubed carrots 🙂 Some of them have big sliced carrots and these take ten forevers to cook so we want to avoid those.

Tips About The Potatoes:

Instant potatoes will technically work. I don’t ever use instant potatoes to make actual potatoes. I use them as soup thickeners and crusts in casseroles but that is because my mother always made homemade mashed potatoes so instant potatoes taste off to me. HOWEVER, if you like ’em, go for it and I’ll stand on the sidelines and cheer you all the way. Your kitchen = your rules, and don’t let anyone else tell you different! Another option for this, if you don’t want to do mashed potatoes, is to get a box of stovetop stuffing mix. Mix that up according to the package directions and just use it as a topping. I’d leave out the cheese but you can certainly include that if you like.

How To Make Shepherd’s Pie

shepherds pie veggies

Place veggies in a medium sauce pot and cover with water.

Put over medium high heat. Bring just to a boil.

veggies shepherds pie

Remove from heat and drain. Place veggies in a bowl to the side.

In that same pot, because there is no reason to dirty up another one, place french onion soup, gravy mix and dry Italian seasoning.

gravy mix shepherd's pie

Stir that together well and cook over medium high heat until well blended and heated through, about 5 minutes or so.

Or until you get tired of fooling with it 🙂

A lot of things in my kitchen are done on that kind of timescale “Until I get tired of fooling with it…” 

veggies and beef shepherd's pie

Stir in your veggies and beef.

mix veggies and beef

Mix that up good.

shephards pie potato mix

In a large mixing bowl, place leftover mashed potatoes, cheese, and sour cream.

stir up the potato mixture

Stir well to combine.

Shepherds Pie spread the potatoes

Spread ground beef/veggie mixture into bottom of an 8×8 baking dish. Top with mashed potatoes.

Sprinkle remaining cheese over.

Bake, uncovered, at 350 for thirty minutes.

shepherds pie cooked

Enjoy your Shepherd’s Pie!

 

Shepherds Pie Slice

Southern Plate Shepherd’s Pie

Ingredients

  • 1 pound cooked ground beef Can use more if you like
  • 1 tablespoon dry Italian seasoning
  • 2-3 cups leftover mashed potatoes
  • 1 + 1/2 cups shredded mild cheddar cheese
  • 1/2 cup sour cream
  • 12 ounce bag frozen vegetable mix small carrots, not big
  • 10 ounce can french onion soup
  • 1 packet beef gravy mix .87 ounces

Instructions

  • In large saucepot, place frozen vegetables. Cover with water and place over medium high heat until they just come to a boil. Drain veggies and set aside.

  • In the same sauce pot, combine french onion soup, dry gravy mix, and Italian seasoning. Stir well and place over medium high heat, stirring often, until just heated through. Remove from heat and stir in cooked ground beef and drained vegetables.

  • In large mixing bowl combine mashed potatoes, sour cream, and 1 cup of cheese. Stir well to combine.

  • Pour ground beef filling into bottom of an 8×8 baking dish. Top with mashed potatoes and spread to cover. Top with remaining cheddar cheese.

  • Bake, uncovered, at 350 for 30 minutes.

 

You may also enjoy these other recipes:

Sweet Potato Dumplings; Heaven on a plate!

Candied Sweet Potatoes Recipe Sooo Easy

Loaded Twice Baked Potatoes Recipe Freezer Friendly!


The happiest people don’t worry too much about whether life is fair or not,

they just get on with it.”

~A. Matthews

 

 



Yum

Gluten-Free Shepherd’s Pie Two Ways (one vegan) by Gordon Ramsay

Gluten-Free Shepherd's Pie Two Ways (one vegan)


Gluten free shepherds pie two ways - one with chicken and one with tofu and veggies and dairy-free cheese topped mashed potatoes


Gluten-Free Shepherd’s Pie Two Ways (one vegan)

Day 18 for us- sheltering in place, socially distancing, yours truly quarantined in the bedroom for an added safety zone week post symptoms of a nasty weird virus to be named later.

A cold rain is rolling through, interrupting a whisper of mist with sudden bursts of stinging wet drops. The skies are wooly gray, gloomy and low. It’s the kind of day that calls for comfort in the form of food. Something baked in a crock. Something piping hot and old fashioned. Something with mashed potatoes…

A savory pie, I said out loud, standing at the window watching blackbirds argue under the ornamental olive trees, listening to the staccato of rain drumming the rooftop.

Don’t tease me, said my husband from his safe corner study, looking up, I imagine, from his latest screenplay effort.

I wouldn’t joke about a thing like pie, I assured him. Seriously. I’m thinking a shepherd’s pie, I said. More to myself than him. But not the usual shepherd’s pie. No lamb. No beef. No onion.

No peas, I murmured.

Please, he said. No peas. (His hearing is excellent.)

You know, that could get you into trouble, I yell. Your pea prejudice. The foodie police will be at our door before you know it. Demanding equal time for peas. And I’m already in enough trouble with their ilk.

Their ilk? he asked.

Yes, I said solemnly. My shepherd’s pie is going to have tofu. And in some circles, that could bring out the pitchforks.

Seriously, he echoed. Hey. Honey?

I cocked one ear toward his side of the house.

No offense, but. Can I have a chicken pie? Nothing against bean curd, but.

Yeah, I know, I assured him. I know tofu doesn’t float your boat.

I may have a legume issue, he stated.

I love you anyway, I yelled.

For better or for worse.

Legumes or no legumes.

***


Stay safe- stay home.


xox
Karina

This delicious dairy-free pie can be made with organic tofu or free range chicken

Gluten-Free Shepherd’s Pie Recipe Two Ways

This a light and healthy version of shepherd’s pie made without dairy, lamb, or beef. I made two versions- one vegan (for moi) using organic non-GMO firm tofu, and one with Mary’s organic free range chicken, for Steve. The gravy is golden and creamy and reminded me of the pot pies I used to love in childhood.

Ingredients:

For the mashed potato topping:

3 cups peeled, diced gold potatoes
Sea salt
Plain soy, nut, or light coconut milk, as needed

For the filling:

1 tablespoon olive oil
1-2 cloves garlic, chopped
1 cup sliced carrots
1 cup zucchini, sliced into half-moons
1 cup chopped broccoli florets
1 14-oz can artichoke hearts, drained, quartered
1 cup cubed organic non-GMO firm sprouted tofu, or diced cooked chicken
2 teaspoons Italian style herbs (blend of oregano, thyme, marjoram, basil, parsley)
1 teaspoon rubbed sage
1 teaspoon rosemary, minced
Sea salt and ground pepper, to taste

For the gravy:

2 tablespoons olive oil
2 tablespoons rice flour

1/2 cup warm broth (light vegetable or chicken broth)
1 cup non-dairy milk, warmed
2 tablespoons vegan butter (I used Earth Balance)
1 teaspoon mild GF curry powder

Sea salt and ground pepper, to taste

Instructions:

For the potato topping- boil the potatoes in a pot until fork tender, about 25 minutes. Drain well. Mash with a potato masher; add a splash of non-dairy milk and season with sea salt, to taste. Stir till smooth and creamy, adding a little more ‘milk’ until the potatoes are fluffy and smooth. Set aside.
 
Preheat the oven to 350ºF. Grease four single serving 10-oz ramekins with vegan buttery spread (such as Earth Balance). Set aside.

First, make the mashed potatoes. I used “Buttercream” gold potatoes- so full of flavor.

Heat the olive oil in a large skillet over medium heat and stir in the garlic. Add the carrots, zucchini, and broccoli. Stir and cook lightly until fork tender, roughly ten minutes. If you prefer your veggies crisper, cook only until tender-crisp.

Add in the artichoke hearts, tofu or diced cooked chicken, and herbs, season with sea salt and ground pepper; set aside.

Make your gravy. Heat the olive oil in a pot over medium-low heat; stir in the rice flour to make a paste. Stir and cook for half a minute. Slowly add in the warm broth, and non-dairy milk; keep stirring. Add the vegan butter, curry powder, and sea salt. When it begins to thicken remove from heat and taste test. It should taste mild and creamy. The herbs in the veggies will add rosemary-sage flavor.

Pour the gravy over the filling mixture and gently mix until the veggies are coated with gravy.

Spoon the filling into the ramekins. Top with a big spoonful of mashed potatoes.

Sprinkle with non-dairy/vegan shredded cheese, if you like.

Place the ramekins on a baking sheet (to catch any bubbling-over drips) and bake in the center of a hot oven for 30 to 35 minutes. I tented my ramekins with foil for the first half of baking time to keep the mashed potatoes moist. Then I removed the foil and let the the topping brown a bit.

Cook time: 30 min

Yield: 4 servings

Recipe Source: glutenfreegoddess.blogspot.com


All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


Gluten free comfort food means a shepherds pie in yummy dairy free gravy topped with buttercream mashed potatoes


GFG Notes:

We used plain organic soy milk (non-GMO) as our non-dairy milk of choice. We love its creamy richness. Though a neutral tasting coconut, or nut milk would also work.

And for those of you asking about using moo-derived milk, butter, and real cheese, sure. Dairy will work in this recipe. Of course.

For those of you into the vegan nutritional yeast thang, you could season the gravy with a spoonful of nutritional yeast; add just enough to give the sauce some depth.

If you need a vegan pie without soy, add drained canned chick peas for the protein.

Gluten-Free Shepherd’s Pie Two Ways (one vegan) by Gordon Ramsay

Gluten-Free Shepherd's Pie Two Ways (one vegan)


Gluten free shepherds pie two ways - one with chicken and one with tofu and veggies and dairy-free cheese topped mashed potatoes


Gluten-Free Shepherd’s Pie Two Ways (one vegan)

Day 18 for us- sheltering in place, socially distancing, yours truly quarantined in the bedroom for an added safety zone week post symptoms of a nasty weird virus to be named later.

A cold rain is rolling through, interrupting a whisper of mist with sudden bursts of stinging wet drops. The skies are wooly gray, gloomy and low. It’s the kind of day that calls for comfort in the form of food. Something baked in a crock. Something piping hot and old fashioned. Something with mashed potatoes…

A savory pie, I said out loud, standing at the window watching blackbirds argue under the ornamental olive trees, listening to the staccato of rain drumming the rooftop.

Don’t tease me, said my husband from his safe corner study, looking up, I imagine, from his latest screenplay effort.

I wouldn’t joke about a thing like pie, I assured him. Seriously. I’m thinking a shepherd’s pie, I said. More to myself than him. But not the usual shepherd’s pie. No lamb. No beef. No onion.

No peas, I murmured.

Please, he said. No peas. (His hearing is excellent.)

You know, that could get you into trouble, I yell. Your pea prejudice. The foodie police will be at our door before you know it. Demanding equal time for peas. And I’m already in enough trouble with their ilk.

Their ilk? he asked.

Yes, I said solemnly. My shepherd’s pie is going to have tofu. And in some circles, that could bring out the pitchforks.

Seriously, he echoed. Hey. Honey?

I cocked one ear toward his side of the house.

No offense, but. Can I have a chicken pie? Nothing against bean curd, but.

Yeah, I know, I assured him. I know tofu doesn’t float your boat.

I may have a legume issue, he stated.

I love you anyway, I yelled.

For better or for worse.

Legumes or no legumes.

***


Stay safe- stay home.


xox
Karina

This delicious dairy-free pie can be made with organic tofu or free range chicken

Gluten-Free Shepherd’s Pie Recipe Two Ways

This a light and healthy version of shepherd’s pie made without dairy, lamb, or beef. I made two versions- one vegan (for moi) using organic non-GMO firm tofu, and one with Mary’s organic free range chicken, for Steve. The gravy is golden and creamy and reminded me of the pot pies I used to love in childhood.

Ingredients:

For the mashed potato topping:

3 cups peeled, diced gold potatoes
Sea salt
Plain soy, nut, or light coconut milk, as needed

For the filling:

1 tablespoon olive oil
1-2 cloves garlic, chopped
1 cup sliced carrots
1 cup zucchini, sliced into half-moons
1 cup chopped broccoli florets
1 14-oz can artichoke hearts, drained, quartered
1 cup cubed organic non-GMO firm sprouted tofu, or diced cooked chicken
2 teaspoons Italian style herbs (blend of oregano, thyme, marjoram, basil, parsley)
1 teaspoon rubbed sage
1 teaspoon rosemary, minced
Sea salt and ground pepper, to taste

For the gravy:

2 tablespoons olive oil
2 tablespoons rice flour

1/2 cup warm broth (light vegetable or chicken broth)
1 cup non-dairy milk, warmed
2 tablespoons vegan butter (I used Earth Balance)
1 teaspoon mild GF curry powder

Sea salt and ground pepper, to taste

Instructions:

For the potato topping- boil the potatoes in a pot until fork tender, about 25 minutes. Drain well. Mash with a potato masher; add a splash of non-dairy milk and season with sea salt, to taste. Stir till smooth and creamy, adding a little more ‘milk’ until the potatoes are fluffy and smooth. Set aside.
 
Preheat the oven to 350ºF. Grease four single serving 10-oz ramekins with vegan buttery spread (such as Earth Balance). Set aside.

First, make the mashed potatoes. I used “Buttercream” gold potatoes- so full of flavor.

Heat the olive oil in a large skillet over medium heat and stir in the garlic. Add the carrots, zucchini, and broccoli. Stir and cook lightly until fork tender, roughly ten minutes. If you prefer your veggies crisper, cook only until tender-crisp.

Add in the artichoke hearts, tofu or diced cooked chicken, and herbs, season with sea salt and ground pepper; set aside.

Make your gravy. Heat the olive oil in a pot over medium-low heat; stir in the rice flour to make a paste. Stir and cook for half a minute. Slowly add in the warm broth, and non-dairy milk; keep stirring. Add the vegan butter, curry powder, and sea salt. When it begins to thicken remove from heat and taste test. It should taste mild and creamy. The herbs in the veggies will add rosemary-sage flavor.

Pour the gravy over the filling mixture and gently mix until the veggies are coated with gravy.

Spoon the filling into the ramekins. Top with a big spoonful of mashed potatoes.

Sprinkle with non-dairy/vegan shredded cheese, if you like.

Place the ramekins on a baking sheet (to catch any bubbling-over drips) and bake in the center of a hot oven for 30 to 35 minutes. I tented my ramekins with foil for the first half of baking time to keep the mashed potatoes moist. Then I removed the foil and let the the topping brown a bit.

Cook time: 30 min

Yield: 4 servings

Recipe Source: glutenfreegoddess.blogspot.com


All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


Gluten free comfort food means a shepherds pie in yummy dairy free gravy topped with buttercream mashed potatoes


GFG Notes:

We used plain organic soy milk (non-GMO) as our non-dairy milk of choice. We love its creamy richness. Though a neutral tasting coconut, or nut milk would also work.

And for those of you asking about using moo-derived milk, butter, and real cheese, sure. Dairy will work in this recipe. Of course.

For those of you into the vegan nutritional yeast thang, you could season the gravy with a spoonful of nutritional yeast; add just enough to give the sauce some depth.

If you need a vegan pie without soy, add drained canned chick peas for the protein.

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