Acorn Shepherds Pie Food

SHEPHERD'S PIE

Steps:

• In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
• Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
• Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
• Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
• Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
• Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus

SHEPHERD'S PIE

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.

ACORN SQUASH SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F. Cut squash in half and place in baking dish, flesh side down. Add ¼ cup water to bottom of the pan to help steam squash as it cooks. Cook squash in oven for about 45 minutes or until tender and cooked through.Dice onion, garlic, and zucchini. Preheat large skillet on stovetop over medium-high heat. Add coconut oil and onion and garlic. Allow to cook until tender and translucent. Add meat to pan and sprinkle with salt, pepper, sage, and thyme. Cook meat until browned.Once meat has browned, add zucchini, spinach, and bone broth to pan and allow to simmer over medium-low heat until vegetables are cooked through.Once squash is done cooking, remove from oven and allow to slightly cool. Turn off oven. Once squash is slightly cooled, scrape the squash out of the skin and place into medium bowl. Discard skin.Place cooked squash in medium bowl and mash with coconut cream. Season with salt and pepper to taste. Place mashed squash on top of meat and vegetables in the skillet. Serve in the skillet and scoop out portions to put onto plates. Serve warm. Preheat oven to 400 degrees F. Cut squash in half and place in baking dish, flesh side down. Add ¼ cup water to bottom of the pan to help steam squash as it cooks. Cook squash in oven for about 45 minutes or until tender and cooked through. Dice onion, garlic, and zucchini. Preheat large skillet on stovetop over medium-high heat. Add coconut oil and onion and garlic. Allow to cook until tender and translucent. Add meat to pan and sprinkle with salt, pepper, sage, and thyme. Cook meat until browned. Once meat has browned, add zucchini, spinach, and bone broth to pan and allow to simmer over medium-low heat until vegetables are cooked through. Once squash is done cooking, remove from oven and allow to slightly cool. Turn off oven. Once squash is slightly cooled, scrape the squash out of the skin and place into medium bowl. Discard skin. Place cooked squash in medium bowl and mash with coconut cream. Season with salt and pepper to taste. Place mashed squash on top of meat and vegetables in the skillet. Serve in the skillet and scoop out portions to put onto plates. Serve warm.
• Preheat oven to 400 degrees F. Cut squash in half and place in baking dish, flesh side down. Add ¼ cup water to bottom of the pan to help steam squash as it cooks. Cook squash in oven for about 45 minutes or until tender and cooked through. Dice onion, garlic, and zucchini. Preheat large skillet on stovetop over medium-high heat. Add coconut oil and onion and garlic. Allow to cook until tender and translucent. Add meat to pan and sprinkle with salt, pepper, sage, and thyme. Cook meat until browned. Once meat has browned, add zucchini, spinach, and bone broth to pan and allow to simmer over medium-low heat until vegetables are cooked through. Once squash is done cooking, remove from oven and allow to slightly cool. Turn off oven. Once squash is slightly cooled, scrape the squash out of the skin and place into medium bowl. Discard skin. Place cooked squash in medium bowl and mash with coconut cream. Season with salt and pepper to taste. Place mashed squash on top of meat and vegetables in the skillet. Serve in the skillet and scoop out portions to put onto plates. Serve warm.

AMERICAN SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
• In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
• Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.

QUORN SHEPHERD'S PIE

Steps:

• Preheat the oven to 200C / 180C fan / gas mark 6 / 400F.
• Peel, chop and boil the potatoes for 15-20 minutes, until soft.
• Meanwhile, fry the chopped mushrooms in the olive oil on a fairly high heat until they start to go brown. Lower the heat and add the chopped carrots and sliced leek and fry gently for 3-4 minutes.
• Add the Quorn mince, some black pepper to taste, a veggie stock cube and fry for 1 minute. Add in the tin of tomatoes, plus half a tin of water and the tomato puree. Stir to combine. Bring the mixture to the boil and then lower the heat and simmer for 5 minutes.
• While the tomato mixture is simmering, drain the potatoes and mash them with 75g of the cheddar cheese plus the butter, a splash of milk and salt and pepper to taste.
• Put the tomato mix at the bottom of a deep oven proof dish and spread the mashed potato on top.
• Sprinkle on the remaining cheese and put the shepherd's pie in the oven for 15 minutes, until it is bubbling and brown on top.
• Just before the shepherd's pie is ready, cook some peas and / or sweetcorn to go with it - or whatever veg you fancy!

SHEPHERD'S PIE IN A HALF-ROASTED SQUASH

Steps:

• Preheat oven to 400 degrees F. In a large pan over medium heat, add oil and onion. Saute onion until soft, but not brown. Add ground lamb to pan and continue cooking for 12 minutes or until cooked through and browned. Season with salt and pepper. In a separate, small pan over medium low heat add 2 tablespoons butter and corn kernels. Cook for 3 minutes and season with salt and pepper.
• Cut butternut squash in half and place skin side down on a baking pan. Roast the butternut squash for approximately 40 minutes at 400 degrees F or until very soft. When finished, cool slightly and scoop out meat from the skin with a large spoon. In a bowl, mash the butternut squash and add 2 tablespoons of butter and 1 tablespoon brown sugar. Season with salt and pepper, place aside.
• Peel potatoes and place in a large pot. Add enough cold water to cover potatoes by 1 inch. Put pot, covered over high heat and bring to a boil until a thin bladed knife or toothpick can be inserted easily, about 15 minutes. Drain and mash potatoes with 4 tablespoons of butter and 1/4 sour cream. Season with salt and pepper and put aside.
• Cut acorn squash in half the long way and remove seeds with a spoon. Cut a small piece off the back of the squash so it will lay flat on a baking sheet. Roast cut side up for 40 minutes at 400 degrees F until soft.
• To assemble, place equal amounts of corn in each acorn squash to form the first layer. To create the second and third layers, place a generous amount of ground lamb and butternut squash on top of the corn. Top with mashed potatoes using either a spoon or pastry bag and pipe. Place filled squash on baking sheet pan and roast in the oven for 20 minutes at 400 degrees F or until potatoes are browned. Serve hot with brown gravy.

ACORN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F. Place squash, cut side down, on a baking sheet. Roast until soft, about 30 minutes. Remove from oven and set aside four of the halves. Scoop flesh of the remaining two halves into a medium bowl.
• Meanwhile, place potato in a small saucepan and cover with cold water. Bring to a boil, and reduce heat to a bare simmer. Cook until tender when pierced with a paring knife, 3 to 4 minutes. Drain; add potato to bowl with squash and mash with a fork until smooth. Stir in 1 tablespoon butter; season with salt and pepper.
• Melt remaining tablespoon butter in a large skillet over medium heat. Add onion; saute until soft and translucent, about 5 minutes. Add celery and garlic, and cook 1 minute. Add beef and oregano, and season with salt and pepper; continue cooking, breaking up beef with a wooden spoon until well browned, about 4 minutes.
• Add tomato sauce and bring to a boil. Reduce heat; simmer until most of the liquid has evaporated, about 2 minutes.
• Fill each reserved squash half with about 1/2 cup beef mixture; place in a baking dish. Top each half with about 1/3 cup potato mixture and sprinkle with cheese.
• Bake until mixture is heated through and tops just begin to brown, 10 to 15 minutes. Remove from oven, let sit for about 5 minutes, and then serve.

CHEF JOHN'S SHEPHERD'S PIE

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.