CHEF JOHN'S SHEPHERD'S PIE
Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
- Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
- Transfer beef mixture into an oven-proof casserole dish.
- Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
- Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
- Sprinkle with remaining 1/4 cup of grated cheese.
- Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 23.5 g, Cholesterol 58.8 mg, Fat 17.2 g, Fiber 3.2 g, Protein 16.2 g, SaturatedFat 8 g, Sodium 546.4 mg, Sugar 1.4 g
SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY
This hearty meat and potato dish can be made using ingredients you probably already have in your pantry. Traditionally made with ground lamb or beef, our version of Shepherd's, or Cottage Pie includes an 85/15 ground beef blend, canned carrots and peas; is served in a baked potato, and topped with creamy cheddar mashed potatoes. Whatever you call it, it's sure to remain as a classic comfort food.
Provided by Tikeyah Whittle
Categories Dinner
Time 1h18m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
- Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
- Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
- While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
- Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
- When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
- Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
- Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
- Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
- Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
- Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
- Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
- Top the potatoes with the chives and serve warm
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 79 grams, Fat 47 grams, Fiber 9 grams, Protein 43 grams, Sugar 11 grams
SHEPHERD'S PIE JACKETS
A jacket potato with a difference - these bake so quickly in the microwave, and the mince and cheese make a filling and tasty supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Put the potatoes in the microwave on high (750W) for 20 minutes until cooked through. While they're cooking, tip the mince and onion into a pan and cook on the hob for 10 minutes until the onion is golden and the mince has lost its pink colour. Splash in the Worcestershire sauce and cook for 1 minute, then pour in the stock and squeeze in the tomato purée.Give a good stir to dissolve the purée, then cover and simmer for 20 minutes or until the meat is tender.
- Cut each potato in half and scoop the flesh into a bowl, leaving a thin layer inside the potato skin. Break up the flesh with a fork, then season and mash in the milk and butter until smooth and creamy.
- Preheat the grill to high. Put the potatoes skin side down in a shallow roasting tin and spoon in the meat mixture. Top with the mash and sprinkle with the cheese. Grill until the cheese has melted and the filling is hot. Serve with steamed green vegetables.
Nutrition Facts : Calories 453 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
SHEPHERD'S PIE
This is my favorite Shepherd's Pie recipe, which I arrived at by combining elements from several other recipes, starting with the one in The Joy of Cooking. It really is delicious and it's hard to stop eating.
Provided by bons2759
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat large fry pan on medium heat. Add oil and onions, carrot and celery. Add approximately 1/4 of the kosher salt. Cook on medium heat, stirring frequently, until the vegetables soften (about 10 minutes).
- Turn the heat up to medium-high. Add the ground lamb. Sprinkle the meat with another 1/4 of the kosher salt. Stir, breaking up the meat and continue cooking until the meat is nearly browned (almost no pink left).
- Remove from heat and spoon off the excess fat.
- Return to medium heat. Add the flour to the pan and stir until combined. Allow to cook for approximately 2 minutes.
- Stir in the Thyme and Rosemary. Add the broth and the tomato paste. Stir until combined. Allow the mixture in the pan to bubble. It will thicken slightly.
- Season with pepper and about 1/2 the remaining kosher salt. Add a dash of Worcestershire Sauce, and pinch of nutmeg. Stir in the frozen peas, remove from heat.
- In parallel with the above, boil the potatoes for approximately 10-15 minutes until fork-tender. Drain, reserving 1/2 cup of the water they were boiled inches
- Place boiled potatoes in a large mixing bowl. Add butter and remaining kosher salt. Mash with potato masher until all the potato pieces are riced. Add the water and stir until smooth.
- Place the meat mixture in a round casserole dish. Top with mashed potatoes. Make sure the potatoes come all the way to the edge and form a seal.
- Bake in 400 degree F oven for 30 minutes. It will likely bubble over a bit, so put some foil under it or bake on baking sheet.
Nutrition Facts : Calories 606.5, Fat 37, SaturatedFat 14, Cholesterol 90.5, Sodium 955.4, Carbohydrate 44.2, Fiber 6.9, Sugar 7.2, Protein 25.1
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