A SCOTSMAN'S SHEPHERD PIE
Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.
Provided by Larry Short
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
- Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
- Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
- Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
- Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
- Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
- Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 385.9 calories, Carbohydrate 30.4 g, Cholesterol 96.5 mg, Fat 21.4 g, Fiber 3.4 g, Protein 17 g, SaturatedFat 11.1 g, Sodium 560.8 mg, Sugar 4.5 g
SHEPHERD'S PIE
When you're in the mood for a meaty, savory comfort-food classic, serve Alton Brown's Shepherd's Pie from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
- Preheat the oven to 400 degrees F.
- While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
- Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
COTTAGE/ SHEPHERD'S PIE
I know, I know, traditional 'Shepard's pie' is made with lamb. I don't like lamb. So technically, this is called 'Cottage Pie'. Make it with lamb if you prefer. But that's gross. I guess you could also use a mixture of pork, beef and lamb. I mostly just use beef. Sometimes I add fried panceta, but that's just me. I say this is a "Canadian" dish. It's a British Isles/ Scottish thing. But I'm Canadian, so I'm stealing credit for my home team. My kids love this. I love how easy it is to make, freeze, reheat and eat. I might make five of them at once and pop them into the freezer for fast meals on cool nights. Also, I like mashed potatoes. A lot. The 'prep' time is how long it takes me to peel potatoes and chop an onion. The cooking time is from the time the onion hits the pan until the whole deal is out of the oven.
Provided by GondolaQueen
Categories One Dish Meal
Time 1h
Yield 2 quart cassarole dish, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Peel and quarter potatoes and set them in a pot of water to boil (on high).
- In a large pan on the stove, quick fry the onions in the olive oil (maybe 2 minutes), until they are translucent- NOT burned.
- Add the minced garlic to the onions and fry for 30 sec to 1 minute longer.
- Add the lean (or extra lean) ground beef.
- Fry the beef/ onions until the beef is BROWN. Not gray. BROWN. Some bits might stick to the bottom. That's flavour, that's good. If there is a lot of fat, try to drain some off.
- In a bowl mix a couple teaspoons of water with the Oxo packets (or just use fresh beef stock), and deglaze the pan with the beef stock.
- Add your salt and pepper now too- I find it takes quite a lot of salt. Almost half a teaspoon.
- Next, add the flour to the remaining water and blend it well.
- Pour it into the beef/onion/stock mixture and let it thicken for a few minutes. I stir vigorously here so that there aren't any "lumps" in the gravy.
- Once the 'gravy' is thick, I add the veggies. Usually I use frozen, and just keep adding them until I think there are enough.
- By this time, your potatoes should be ready to mash.
- Salt, butter, milk and mash, until your potatoes are thick and creamy.
- Then, here's my trick (Thank You, Alton Brown)- I add a raw egg and mash the heck out of all of it. The egg helps the potatoes stay 'together' and brown nicely. Try it one time, and if you don't like it, leave the egg out next time.
- Pour the meat mixture into a cassarole dish (size depends on whether you like a "deep" pie).
- Top with the potatoes. I have a friend who puts some shredded cheese on top. I've had it, it's pretty good, but I prefer plain potatoes with a smidgen of butter smeared around the top.
- Bake at 400F for 20 minutes, or until the top is nice and golden brown. Or, freeze it unbaked, well wrapped in saran wrap and tinfoil. Just remember to take the saran wrap off, because I forgot once, and that's a mess you just don't want to think about.
MEATBALL SHEPHERD'S PIE
This is a modified Sunset recipe and I love it. The Scotsman in my life likens it to "Stovies" ..he also gives it two thumbs up. You can substitute ground turkey for the beef if you like. While you make the brown onion gravy, cook the potatoes; boil, bake, or microwave them. If you have cold leftover cooked potatoes, plain or mashed, reheat them in a microwave oven until steaming, then measure. You can make the gravy and assemble the pie through step 5 up to 1 day ahead; cover and chill. Uncover to continue; bake about 35 minutes if chilled.
Provided by greysangel
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl, combine ground beef. parsley, mustard, flour, egg, salt, pepper, powder and beef broth. Blend with a fork.
- In a 4-5 quart pan over high heat, bring brown onion gravy to a boil; add sherry and reduce heat to maintain a gentle simmer. Quickly shape the beef mixture into 1 inch balls and drop into gravy. When all are in, cover and simmer until meatballs are no longer pink in the center, 10-12 minutes. With a slotted spoon, transfer meatballs (some of the onions will come too) to a bowl.
- Boil gravy over high heat, stirring often, until reduced to about 2 cups, apprx 10 minutes. Season to taste with salt and pepper. Remove from heat and remove half to be used another time. Return meatballs and any accumulated juice to gravy, mix gently.
- Meanwhile, in a large bowl, with a mixer or potato masher, mash potatoes with 2 TBSP butter and the cream cheese until smooth. If desired add just enough beef broth to moisten potatoes to be able to squeeze them through a pastry bag. Add cheese, salt and pepper to taste.
- Spray a shallow 3 1/2 to 4 quart casserole with cooking spray. Spread 2/3 of the potato mixture evenly over bottom. Add meatballs and gravy. Spoon remaining potato mixture decoratively around edge of meatball mixture or spoon into a pastry bag with 1 inch star or round tip and pipe around the edge. Sprinkle with paprika.
- Bake pie in a 400°F oven until gravy is bubbling and potatoes are browned, 30-35 minutes.
- Brown Onion Gravy:.
- Peel and finely chop 2 cups onions In a 4-5 quart pan over medium high heat, stir onions in 2 TBSP butter (I used 1) until richly browned, 13-15 minutes. Add 2 tsp sugar and stir for 2 more minutes. Add 3 TBSP flour and stir until browned 1-2 minutes. Remove from heat and stir in 3 cups fat skimmed beef broth. Return to high heat and stir until boiling.
Nutrition Facts : Calories 616.1, Fat 24.4, SaturatedFat 13.7, Cholesterol 171.9, Sodium 646.7, Carbohydrate 38.5, Fiber 3.9, Sugar 8, Protein 33.5
More about "a scotsmans shepherd pie food"
HOW TO MAKE A BEEFY SHEPHERD'S PIE - DELISHABLY
From delishably.com
SHEPHERD'S PIE RECIPE - BRIAN HILL | FOOD & WINE
From foodandwine.com
FRINKFOOD - A SCOTSMAN'S SHEPHERD PIE
From frinkfood.com
CHICKEN, LEEK AND PARSLEY PIE | SHEPHERD’S PIE - THE SCOTSMAN
From scotsman.com
CLASSIC SHEPHERD'S PIE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
BEST COOKING CARROT RECIPES: A SCOTSMAN'S SHEPHERD PIE
From worldbestcarrotrecipes.blogspot.com
TRADITIONAL SHEPHERD'S PIE RECIPE - ANNA IN THE KITCHEN
From annainthekitchen.com
RECIPES FOR SHEPHERDS PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST SHEPHERD PIE WITH CHEESE RECIPES - YUMMLY
From yummly.com
THIS IS WHAT'S REALLY IN A SHEPHERD'S PIE - MASHED.COM
From mashed.com
A SCOTSMAN'S SHEPHERD PIE RECIPE - FOOD NEWS
From foodnewsnews.com
A SCOTSMANS SHEPHERD PIE RECIPE - FOOD NEWS
From foodnewsnews.com
SHEPHERDS PIE - GRANDMOTHERS KITCHEN
From grandmotherskitchen.net
A SCOTSMAN'S SHEPHERD PIE | RECIPE | SHEPHERDS PIE …
From pinterest.com
10 BEST CHICKEN SHEPHERD PIE RECIPES | YUMMLY
From yummly.com
SIMPLE SHEPHERD'S PIE - CHRISTINA'S CUCINA
From christinascucina.com
SHEPHERD PIE MUFFINS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY SHEPHERD'S PIE RECIPE (WITH TRADITIONAL GROUND LAMB)
From thehomesteadinghippy.com
EASY SHEPHERD'S PIE (OR COTTAGE PIE) - OLIVIA'S CUISINE
From oliviascuisine.com
SHEPHERD'S PIE - WIKIPEDIA
From en.wikipedia.org
CLASSIC BRITISH SHEPHERDS PIE (FEEDS 4-6) - UILLEAM
From uilleam.com
SIMPLE SHEPHERD'S PIE RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
A SCOTSMAN'S SHEPHERD PIE | RECIPE | SHEPHERDS PIE, …
From pinterest.ca
SCOTISH PIES - THERESCIPES.INFO
From therecipes.info
SHEPHERD'S PIE - THE BLACK FARMER
From theblackfarmer.com
A SCOTSMAN'S SHEPHERD PIE - EUROPEAN RECIPES
From fooddiez.com
SHEPHERD'S PIE | RECIPETIN EATS
From recipetineats.com
A SCOTSMANS SHEPHERD PIE | RESCOOKING.COM
From rescooking.com
SHEPHERD'S PIE WITH STOUT - THERESCIPES.INFO
From therecipes.info
SCOTTISH SHEPHERD’S PIE - THE GLOBE AND MAIL
From theglobeandmail.com
SHEPHERD'S PIE RECIPE | BON APPéTIT
From bonappetit.com
CLASSIC HOMEMADE SHEPHERD’S PIE RECIPE - CHEF BILLY PARISI
From billyparisi.com
SHEPHERD'S PIE (COTTAGE PIE) - TRADITIONAL ENGLISH RECIPE | 196 FLAVORS
From 196flavors.com
EGYPTIAN SHEPHERDS PIE FOOD- WIKIFOODHUB
From wikifoodhub.com
A REAL SHEPHERD'S PIE - SHEPHERD'S PIE SINGAPORE | AUTHENTIC …
From shepherdspie.sg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love