SHEPHERD'S PIE CASSEROLE
Meet the Cook: As the second oldest of eight children in a busy farm family, I had plenty of opportunity to practice cooking while I was growing up. Now that our three children are grown, I am cooking just for my husband and me - though few weeks pass without visitors. For "country eaters", this hearty pie is perfect! -Diane Gillingham, Carman, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, brown beef, onion and garlic in 2 tablespoons of oil. Add the mushrooms. Cook and stir for 3 minutes; drain. Place the tomato paste in a bowl. Gradually whisk in broth until smooth. Stir in horseradish, mustard, 1 teaspoon salt and pepper. Add to meat mixture. Pour into a greased 11x7-in. baking pan; set aside. , In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes. Drain and spoon over meat mixture. Cook potatoes in boiling salted water until tender; drain. Mash with milk, cheese and remaining salt. Beat egg whites until stiff peaks form; gently fold into potatoes. Spoon over pepper layer. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until meat layer is bubbly.
Nutrition Facts :
BAKED SHEPHERD'S CASSEROLE
Now that all my kids are grown and most are married, they often come home for Sunday dinner, and this tasty casserole is their most requested meal. They love the meat, potatoes and gravy combined. It's definitely our family comfort go-to food. When you get several people in the kitchen chopping, slicing and preparing, it comes together super fast-and you get to catch up on all the family happenings. -Beverly Matthews, Richland, Washington
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large skillet, cook beef, mushrooms and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain., Stir in seasonings. Add tomatoes, corn and green beans; heat through, stirring occasionally. In a small bowl, mix soup and water., In a greased 13x9-in. baking dish, layer half each of the following: beef mixture, potatoes and soup mixture. Repeat layers. Sprinkle with cheese and, if desired, french-fried onions and bacon bits., Bake, covered, 1 to 1-1/4 hours or until bubbly and potatoes are tender. Let stand 10 minutes before serving.
Nutrition Facts : Calories 298 calories, Fat 14g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 638mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
SHEPHERD'S PIES
When you need a real meat-and-potatoes fix, try this hearty layered casserole that blends from-scratch mashed potatoes with cream cheese and a meat filling. Your favorite barbecue sauce gives the dish an extra tang. -Cindy Kliskey, Pepperell, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15 minutes., Meanwhile, cook beef, onions and garlic in a Dutch oven until meat is no longer pink; drain. Stir in corn and barbecue sauce., Drain potatoes; mash with cream cheese, butter, salt and pepper. Spoon meat mixture into 2 greased 13x9-in. baking dishes. Spread mashed potatoes over tops; sprinkle with cheese. , Bake, uncovered, until bubbly, 25-30 minutes. Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake until bubbly, about 1-1/4 hours. Uncover; bake until cheese is melted and a thermometer inserted in center reads 165°, 5-10 minutes longer.
Nutrition Facts : Calories 443 calories, Fat 25g fat (13g saturated fat), Cholesterol 88mg cholesterol, Sodium 820mg sodium, Carbohydrate 38g carbohydrate (15g sugars, Fiber 3g fiber), Protein 18g protein.
CINDY'S BREAKFAST CASSEROLE
The best breakfast casserole I've ever made. I combine a few different recipes and this is my picky hubby's most favorite!
Provided by Cindy in Pensacola
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.
- Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.
- Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.
- Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.
- Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.
- Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.
- Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 24.4 g, Cholesterol 378.4 mg, Fat 31.7 g, Fiber 2.1 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 1258.2 mg, Sugar 5.9 g
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