SHEEPHERDER'S BREAD
A wonderful, fine textured bread baked in a iron Dutch oven. this is an old Basque sheep herder's recipe. originally it was baked over an open fire, out on the range using hot coals on top and bottom of Dutch oven. it is enormous, but well worth the time and labor of love to make it.
Provided by mama blue
Categories Yeast Breads
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine water, butter, sugar and salt. Stir until butter melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes.
- *Add 5 C flour and beat to form thick batter. Stir in enough of remaining flour (about 3 1/2 cups) to form stiff dough. Turn out on floured board and knead until smooth and elastic (about 10 minutes), adding flour as needed to prevent sticking. Turn dough into greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down and knead to form smooth ball. I knead the dough 3 times.
- Grease inside of dutch oven and inside of lid with salad oil. Place dough in dutch oven and cover with lid to let rise for the third time. Let raise in warm place until dough pushes up lid about 1/2 inch (watch closely).
- Bake covered with lid in 375 degree oven for 12 minutes, carefully remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn out on rack to cool.
SHEPHERD'S BREAD
Make and share this Shepherd's Bread recipe from Food.com.
Provided by Mark O.
Categories Yeast Breads
Time 2h57m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Combine water, butter, sugar and salt.
- Stir until butter melts; let cool to warm.
- Stir in yeast, cover and set in a warm place until bubbly.
- Add 5 cups of flour and beat with a wooden spoon to form a thick batter.
- Stir in enough of the remaining flour (about 3 1/2 cups) to form a stiff dough.
- Knead until smooth, about 10 minutes, add flour as needed.
- Place dough in Dutch oven (well greased) and cover.
- Set in a warm place to rise until doubled.
- Punch down and knead on a floured board.
- Return to Dutch oven and let rise until dough pushes up on the lid about 1/2 inch.
- Bake covered with lid, in a 375°F oven for 12 minutes.
- Remove lid and bake for 30-35 minutes or until loaf is golden brown and sounds hollow when tapped.
Nutrition Facts : Calories 5546.3, Fat 104.2, SaturatedFat 60.2, Cholesterol 244, Sodium 6673.8, Carbohydrate 1009.1, Fiber 34, Sugar 103.1, Protein 126.5
SHEPHERD'S PIE POTATO BOWLS
Don't be fooled. These aren't ordinary twice-baked potatoes: beneath the golden mashed potato top is a rich beef and vegetable filling. And unlike your casserole dish, the potato bowls are also edible.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prick the potatoes all over with a fork and brush them with 1 tablespoon melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternately, bake in the oven at 400 degrees F on a baking sheet until cooked through and fork tender, about 1 hour.) Let cool slightly.
- Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in the chives. Put the potato bowls on a baking sheet.
- Preheat the oven to 400 degrees F. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute. Stir in the peas until heated through, 1 to 2 minutes more.
- Spoon the beef mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 15 minutes. Cut the remaining tablespoon of butter into 4 slices and top each potato with one.
SHEPHERD'S DIP
This is a robust and delicious hot beef and cheese dip made with cream cheese, dried beef, and green onions all mixed together and stuffed into a round sourdough loaf or Shepard's loaf for a beautiful presentation. Serve with toasted bread round or crackers.
Provided by jewelz4jesus
Categories Savory
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Clean green onions thoroughly and trim ends.
- Put in food processors and finely chop.(about 3-4 pulses until minced--don't liquify them!).
- Slice dried beef in large strips and add to food processor and mince.
- Add cream cheese, worcestershire, and garlic to food processor.
- Blend thoroughly in food processor until smooth.
- Take Shepard's loaf and cut a circle on the top large enough to make a lid that covers aprox. 2/3 of the top and remove(don't discard).
- Hollow out bread to make a bowl for the dip, careful not to hollow out to much and punch a hole through the bread round--(save the soft bread bits for dipping later!).
- Fill bread with beef and cheese mixture and place bread lid on top to seal.
- Wrap in foil and bake at 350 for 45-60min.
- Cheese dip should be hot and smooth.
- Serve on a tray with lid removed to the side tilted on round with butter crackers, soft bread bits and bread rounds.
Nutrition Facts : Calories 219.2, Fat 20, SaturatedFat 12.5, Cholesterol 69.4, Sodium 438.4, Carbohydrate 3.6, Fiber 0.4, Sugar 0.9, Protein 7.4
DOWN SOUTH SHEPHERD'S PIE
Make and share this Down South Shepherd's Pie recipe from Food.com.
Provided by jessicamead
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 180C/gas 4.
- Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes.
- Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
- Pour in the red wine and reduce until almost completely evaporated.
- Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
- Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly.
- Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning.
- Spoon the mince into the bottom of a large ovenproof dish.
- Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
- Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks.
- Bake in the oven for approximately 20 minutes, until bubbling and golden brown.
TRADITIONAL IRISH SHEPHERD'S PIE
Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)
Provided by GrumpyIrishLady
Categories One Dish Meal
Time 40m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat oven to 200C/400°F.
- Saute carrots in the olive oil until starting to get tender.
- Add in the onions and saute for a minute or two then add the meat.
- Season with black pepper and thyme.
- Cook until browned then drain fat.
- Add the butter and peas.
- Sprinkle with flour and stir through.
- Add tomato paste, wine and Worcestershire sauce.
- Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
- Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
- Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
- Bake for about 20 minutes or until the potato is nice and browned on top.
- Serve as is or with some crusty bread to mop up that yummy sauce!
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