SHEPHERDS PIE WITH SCALLION-CHEESE CRUST
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Pre-heat the oven to 400 degrees F.
- Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.
- Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.)
- When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.
SEASONED SHEPHERD'S PIE
Make and share this Seasoned Shepherd's Pie recipe from Food.com.
Provided by SharleneW
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut potatoes into chunks.
- Put saucepan with salted water and bring to a boil.
- Reduce heat and cook until tender, 15 to 20 minutes; drain.
- Cook onions in oil in frying pan over medium heat until soft, about 5 minutes.
- Add garlic and cook another minute.
- Crumble in beef and cook until no longer pink; drain off excess fat.
- Stir flour into meat and then add stock slowly.
- Stir in salt, pepper, allspice, vinegar and Worcestershire sauce.
- Cook for 1 to 2 minutes.
- Pour into 1 1/2 quart casserole.
- Preheat oven to 400°F.
- Mash potatoes with salt and pepper and the 1 tablespoon of the butter and milk.
- (The potatoes will be quite dense).
- Spread over meat.
- Brush top with remaining butter.
- Bake until top is golden, 25 to 30 minutes.
BIRD'S EASY CHEESY SHEPHERD'S PIE
This is a very flavorful Shepherd's Pie. It puts a new twist on an old favorite by the addition of cream cheese and a dash of ground mace, and it's super easy to make. You can use any leftover veggies such as corn, carrots, string beans, etc. My photo was made using a shallow pan, because my deep dish pan was busy at the time. :)
Provided by 2Bleu
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Mix potatoes, cream cheese, half of the cheddar cheese, and garlic until well blended (use microwave if necessary). Set aside.
- Brown meat, onion, Italian seasoning, and ground mace in large skillet and drain. Return meat back to pan and stir in vegetables and sour cream. Heat to warm.
- Pour meat mixture into a deep 9" pie crust. Cover with potato mixture.
- Sprinkle with remaining cheddar cheese and paprika. Bake for 25 minutes or till heated through.
Nutrition Facts : Calories 662.3, Fat 42.3, SaturatedFat 21.2, Cholesterol 126.8, Sodium 820, Carbohydrate 37.7, Fiber 3.9, Sugar 5.1, Protein 32.1
SHEPHERD'S PIE VI
This Shepherd's Pie is a layered casserole of beef, carrots, and potato.
Provided by Jacquie
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 52.5 g, Cholesterol 64.5 mg, Fat 17 g, Fiber 7.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 294.6 mg, Sugar 5.8 g
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
WEST INDIES SHEPHERD'S PIE
Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.
Provided by Brigid Washington
Categories Potato Garlic Milk/Cream Butter Pepper Chicken Green Onion/Scallion Lime Chile Pepper Bitters Onion Tomato Carrot Ginger Thyme Cheddar
Yield 4 servings
Number Of Ingredients 24
Steps:
- Potatoes
- Place potatoes in a large pot and pour in water to cover by 1"; season generously with salt. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes.
- Drain potatoes and return to pot. Add garlic, milk, butter, pepper, and 1 tsp. salt. Using a potato masher or pastry cutter, mash potatoes until smooth. Cover and set aside.
- Filling and assembly
- While potatoes are cooking, mix chicken, scallions, lime zest, habanero, bitters, salt, and pepper in a medium bowl with a fork to combine. Let sit 10 minutes.
- Preheat oven to 375°. Heat oil in a large skillet with a lid over medium. Add chicken mixture and cook, breaking up with a wooden spoon and stirring often, until no longer pink, about 4 minutes. Add onion and garlic and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in tomato, carrots, ginger, ketchup, thyme, and 1 cup water. Bring to a simmer, then cover and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until filling is thickened slightly and carrots are softened, 10-12 minutes.
- Transfer filling to a 3-qt. baking dish and spread into an even layer. Spoon reserved mashed potatoes over and smooth into an even layer; sprinkle cheese on top. Bake shepherd's pie until filling is bubbling around the edges and cheese is melted, about 20 minutes.
- Heat broiler. Broil pie until cheese is beginning to brown, about 4 minutes. Let sit 10 minutes before serving.
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- Start with bowl of mashed Yukon potatoes. Add sour cream, cream cheese, cheddar cheese, chives, egg yolk, teaspoon of salt, and teaspoon of black pepper and stir until smooth. Heat oil in skillet over medium-high heat.
- Add lamb and cook until browned. Pour off any excess grease, and season with salt and pepper. Add tomatoes with liquid and vegetable medley and cook for 5 to 10 minutes.
- While that is cooking, in a small saucepan heat beer and add beef bouillon. Bring up to a simmer and add cornstarch mixture. Then add that to lamb mixture and simmer until thickened.
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