SHEPHERD'S PIE RECIPE BY TASTY
Here's what you need: olive oil, ground lamb, salt, pepper, large onion, large carrots, garlic, fresh thyme, fresh rosemary, tomato paste, worcestershire sauce, red wine, chicken stock, yukon gold potato, unsalted butter, large egg yolks, sour cream, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425°F (220˚C).
- Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
- Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
- Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
- Pour in the red wine and reduce until almost completely evaporated.
- Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
- Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
- Transfer the potatoes to a large bowl and mash until smooth.
- Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
- Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
- Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
- Bake for 30 minutes, until the potatoes are golden brown.
- Enjoy!
Nutrition Facts : Calories 655 calories, Carbohydrate 34 grams, Fat 40 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams
SHEPHERD'S PIE
You'll like the convenience of this comforting dish. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can be made the day before. Shepherd's pie has never been so easy-or so tasty!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
- Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
- Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.
Nutrition Facts : Calories 431 g, Fat 26 g, Fiber 4 g, Protein 25 g
SHEPHERD'S PIE
Steps:
- Prepare filling:
- Blanch onions in a 2- to 3-quart pot of boiling salted water 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking. Drain onions and peel, trimming root ends with a paring knife. Wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve.
- Preheat oven to 350°F.
- Pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Put lamb and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat lamb.
- Melt 2 tablespoons butter in casserole dish over moderately high heat until foam subsides, then brown half of lamb, turning, about 6 minutes. Add 1 tablespoon garlic and cook, stirring, 2 minutes. Transfer browned lamb and garlic to a plate with a slotted spoon and repeat with remaining lamb and tablespoon garlic (do not add more butter).
- Add wine to casserole dish and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute, then stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes. Add broth, water, thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, turnips, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and stir to combine. Bring to a simmer over moderately high heat, then remove from heat.
- Cover dish with lid or foil and braise lamb and vegetables in middle of oven, stirring once or twice, until lamb is tender, 1 1/2 to 2 hours. Season with salt and pepper.
- Make topping while filling cooks:
- Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 4-quart heavy pot, then simmer, uncovered, until very tender, 20 to 25 minutes. Drain in a colander.
- Bring cream, milk, and butter to a simmer in same pot over moderate heat, stirring occasionally until butter is melted, then remove from heat and stir in salt and pepper. Force hot potatoes through ricer into hot cream mixture and stir gently to combine. Keep warm, covered.
- Assemble and broil pie:
- Preheat broiler.
- Make a beurre manié by stirring together remaining 1 1/2 tablespoons butter and remaining 2 tablespoons flour in a small bowl to form a paste. Spoon 1 cup cooking liquid from casserole dish into a small saucepan and bring to a boil. Whisk in beurre manié, then simmer, whisking occasionally, until thickened, about 2 minutes. Gently stir sauce into lamb and vegetables.
- Spoon potatoes over lamb and vegetables and spread evenly with a fork, making a pattern with tines. Broil about 3 inches from heat until top is golden, about 3 minutes.
EASY SHEPHERD'S PIE
Put this Easy Shepherd's Pie on the table tonight in just 40 minutes. This Easy Shepherd's Pie includes mashed potatoes, veggies, meat and more.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Brown meat in large skillet; drain. Return meat to skillet. Add mixed vegetables and gravy; mix well.
- Spoon into 9-inch square baking dish sprayed with cooking spray.
- Mix potatoes, cream cheese, garlic and 1/2 cup cheddar until blended; spoon over meat mixture. Sprinkle with remaining cheddar.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 580 mg, Carbohydrate 19 g, Fiber 7 g, Sugar 1 g, Protein 24 g
THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
- Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
- Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
- To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
- Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.
WORLDS BEST SHEPHERDS PIE
Shepherds Pie is my favorite dish. I make it multiple ways. This way is the easiest and most tasty. Don't be afraid to add or subtract ingredients to suit your taste buds. The key ingredient for this is the cream of corn. Unless you absolutely hate cream of corn i wouldn't recommend omitting it. But that's up to you. Enjoy!!
Provided by Shano Mac
Categories Savory Pies
Time 55m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Start by boiling 4-6 cups of water. Enough to accommodate the potatoes.
- When water is boiling add the chopped potatoes. Boil for 10-12 mins while you are cooking the hamburger.
- Put the hamburger into a pan and cook on medium high until it begins to brown.
- Add the chopped onion and garlic.
- Cook until the onions become soft and the hamburger is almost done. Maybe 8-10 mins?.
- Add the creamed corn,regular corn, and the green beans.
- Mix all together thoroughly.
- Season the mixture with the garlic salt, onion salt, salt & pepper.
- Cook for another 4-6 mins mixing often.
- At this point strain the finished potatoes and put them back in the pot u cooked them inches Add the 3 tbsp butter and a little bit of the warm milk. Use an electric beater and start to whip them. Slowly adding the rest of the milk.
- Put the hamburger mixture into a medium sized cooking pot 8-10 inch's in diameter, 3-4 inches deep. Spread it evenly in the pot.
- Using a spatula scrape out the mashed potatoes and spread them evenly over the top of the meat mixture.
- Sprinkle the top with the Montreal steak seasoning and paprika.
- Bake at 350 for 25-30 mins or until the juices start bubbling out the sides.
- Enjoy!
TRADITIONAL SHEPHERD'S PIE
This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.
Provided by NicoleMcmom
Time 1h25m
Yield 8
Number Of Ingredients 22
Steps:
- Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
- Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
- Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
- Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
- Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g
TV GUIDE'S SHEPHERD'S PIE
Every week when the new tv guide would come out, (this would be back when it was only 25 cents) the first thing I'd do is turn to the back of the magazine to check what the recipe of the week was. It was usually recommended by a celebrity. Don't let the amount of milk scare you off. It really works perfectly....otherwise I wouldn't still be making it. NOTE: This works well frozen and reheated.
Provided by Diana 2
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Brown ground beef in saucepan.
- Add onion and cook until tender. Drain oil.
- Add corn, milk and herbs. Bring to a boil.
- Dissolve bouillon (cubes or liquid) in hot water and add to mixture.
- Cover and simmer for 15 minutes.
- Place in a large (9 x 13 type)casserole dish.
- Mix half the cheese with the potatoes and spread over the meat and vegetable mixture.
- Sprinkle with remaining cheese and the parsley.
- Bake for 30 minutes.
Nutrition Facts : Calories 377.7, Fat 20.4, SaturatedFat 9.9, Cholesterol 79.8, Sodium 411.6, Carbohydrate 25.4, Fiber 2.9, Sugar 2.9, Protein 23.8
SHEPHERD'S PIE (THE REAL THING!)
This is a traditional English pub style recipe. I can make this anywhere in the world and it will evoke memories of pub lunches! This is no way a diet item! Its a robust & hearty dish!
Provided by KaffirLime
Categories Savory Pies
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
- In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
- Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
- Add the cooked mince into this pan and mix well.
- Add dried marjoram, rosemary and thyme and mix well.
- Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
- Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
- Add salt & pepper to taste.
- Cook potatoes in salted water till soft enough to mash.
- Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
- Pour cooked mince mixture in a big enough pyrex dish.
- Layer the mash potato on top and seal the edges.
- Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
- Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!
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