SHEPHERD'S PIE WITH MUSHROOM ONION GRAVY
Steps:
- Preheat oven to 375 degrees F.
- In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.
- In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.
- To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.
- In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.
MUSHROOM SHEPHERD'S PIE
It sounds silly, but the one thing I miss most in meatless meals is, well, the meat. That is, except in this mushroom shepherd's pie. It's a hearty vegetarian dish, and I guarantee you won't miss the meat either. -Glen Warren, Keswick, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 24
Steps:
- Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.
Nutrition Facts : Calories 354 calories, Fat 22g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 11g protein.
LAMB AND WILD MUSHROOM SHEPHERD'S PIE
DH and I made this delicious shepherd's pie a few nights ago and really enjoyed it. We used two pounds of lamb chopped of from a big leg of lamb, rather than using blade chops. I also used salted butter with no problems. Even though I used a 9 inch pie dish as directed, my pie spilled over the sides into the oven while cooking, so be careful. The only problem was the bit of mess in the oven, the pie looked and tasted fine. The recipe is from Williams-Sonoma.
Provided by Dr. Jenny
Categories Savory Pies
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the filling, cut the lamb into 1/2-inch pieces. Stem and cut the mushrooms into 3/4-inch pieces.
- In a large bowl, mix together the flour, salt, pepper, and allspice. Add the lamb and toss to coat evenly.
- In a large nonstick fry pan over medium-high heat, warm 2 Tb of the olive oil. Add the lamb and saute until well browned, about 10 minutes. Transfer to a bowl.
- Add the remaining 1 Tb oil to the pan. Add the shallots and garlic and stir for 1 minute.
- Add the mushrooms and the bay leaf and saute until well browned, about 6 minutes.
- Return the lamb to the pan, stir in the stock and tomato paste and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lamb is tender, about 45 minutes.
- Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish.
- Preheat the oven to 350°F.
- To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil over high heat.
- Peel and slice the potatoes into rounds 1/4 inch thick. Put the potatoes into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket).
- Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl.
- Add the milk, butter, salt, and pepper. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely.
- Bake until the pie is heated through and the potatoes begin to brown, about 35 minutes.
- Sprinkle with remaining chives and serve immediately.
SHEPHERD'S PIE WITH MUSHROOMS AND WINE
I came up with this recipe in an attempt to match one of my favorite meals with my husband's refusal to eat anything "green" (e.g., healthy!) in a Shepherd's Pie. This is now one of his favorite meals - I hope you enjoy it.
Provided by SillyWizard
Categories One Dish Meal
Time 25m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Over medium-high heat, saute the beef, onion, garlic, thyme, basil, salt and pepper until the beef is no longer pink and the onions are translucent.
- Add the gravy to the beef/onion mixture and stir well. Reduce heat to low and simmer uncovered.
- In a separate saute pan over medium heat, melt the butter and add the mushrooms. Saute the mushrooms until the butter is almost absorbed.
- Add the wine and simmer uncovered for 5 minutes.
- Add the mushroom mixture (with wine) to the beef mixture and simmer uncovered for 10 minutes.
- Prepare the mashed potatoes according to directions. Add enough milk so they are spreadable.
- Spread the beef and mushroom mixture in a casserole dish and top with the mashed potatoes.
- Sprinkle the cheddar cheese over the mashed potatoes and bake uncovered until the cheese is melted.
- Serve and enjoy.
- Note: To reheat, cover with aluminum foil and place in a 350 oven for one hour. Those danged mashed potatoes take forever to heat through!
Nutrition Facts : Calories 427, Fat 27.9, SaturatedFat 14.9, Cholesterol 120.3, Sodium 1192.4, Carbohydrate 8.3, Fiber 1.1, Sugar 2, Protein 32.4
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MUSHROOM AND HERB SHEPHERD’S PIE - HEALTHY FOOD GUIDE
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- 2 Meanwhile, in a large non-stick frying pan heat 2 tablespoons of the oil over medium-high. Cook half of the mixed mushrooms, stirring, for 5-7 minutes, or until golden and tender. Remove from pan. Repeat with another 2 teaspoons of the oil and the remaining mushrooms.
- 3 In the saucepan of boiling water, place potatoes, kumara and garlic. Boil for 10-12 minutes, or until tender. Drain well and return potato mixture to pan. Add milk and 1 tablespoon of the olive oil. Mash until almost smooth. Stir in cheese and three-quarters of the shallots.
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4.8/5 (11)Total Time 50 minsCategory DinnerCalories 668 per serving
- Put the potatoes in a large pot, cover them with water, and bring to a boil. Boil until the potatoes are soft, about 15 mintues. Drain them through a colander, add them back into the pan, and mash well.
- Make the brown butter while the potatoes are boiling. Melt the butter (or ghee) over medium heat. Keep it on the heat until it is fragrant and many brown specks appear. Remove from the heat and stir in the thyme and garlic. Pour the brown butter over the mashed potatoes and stir through. Salt the potatoes well.
- While the potatoes are cooking , begin the shepherd’s pie. Preheat your oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Add the onion and cook for 5 minutes. Add the mushrooms and cook until they have released their liquid and are starting to brown, about 10 minutes. Add the ground meat (or veggie meat) and carrots and cook until the meat is no longer pink. Add the garlic, tomato paste, and Worcestershire sauce and cook for 2-3 minutes. Season to taste with sea salt and pepper.
- Transfer the mushroom shepherd’s pie to an ovenproof baking dish. Top with the brown butter mashed potatoes and spread them evenly over the top. Bake in the oven for 30 minutes, or until it is hot and starting to bubble at the sides.
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