Asian 5 Spice Shepherds Pie Food

ASIAN-INSPIRED SHEPHERD'S PIE

Steps:

• Preheat the oven to 450 degrees.
• Lightly sauté the vegetables together in a medium-sized pot. When they are gently cooked, add the wine to deglaze and cook them until the alcohol smell wears off. Now, fold in the turkey meat and add the gravy, soy sauce, and sesame oil. Taste the mixture for proper seasoning.
• Spoon the filling into a 12-by-8-inch casserole dish. Top it off with the mashed potatoes (or sweet potatoes) and use a spatula to even it out on top. If you would like to increase the amount of crispiness, drag a fork across the topping to create more grooves. Dot with butter if you like.
• Bake for 30 minutes. If you have a convection oven, turn on the fan. If the top is not as brown as you would like at the end of 30 minutes, use the broiler option to get a good crust. However, keep an eye on it to make sure it does not burn.
• Once you get the casserole to a desired look, let it sit for at least 15 minutes before serving.

ASIAN 5 SPICE SHEPHERD'S PIE

Steps:

• Spray a large cooking saucepan with PAM® Original Cooking Spray. Add oil; heat over medium heat. Add onions and celery; cook, stirring, for 5 minutes. Add beef and pork; cook, stirring for 20 minutes or until meat is cooked through and lightly browned.
• Add flour, stir until well mixed. Add VH® Soya Sauce, VH® Asian 5 Spice Stir-Fry Sauce, HUNT'S® Tomato Sauce and 1 cup (250 mL) water. Bring to a boil, reduce heat and simmer for 10 minutes, partially covered, until slightly thickened. Stir in peas.
• Meanwhile, place potatoes in large pot of boiling water for 20 minutes. Drain. Add butter, milk and potatoes back into pot and mash. Season with salt and pepper. Add more milk if necessary to acheive desired consistency.
• Spray a 9″x 9″ baking dish with PAM® Original Cooking Spray; spread meat mixture in dish and top evenly with mashed potatoes.
• Bake in 350°F (175°C) oven until heated through and bubbling around edges, about 25 minutes.
• Tip: The shepherd's pie can be made entirely with beef if desired, substitute pork portion with beef.

CHINESE FIVE SPICE SIRLOIN

Steps:

• Mix the grapefruit, tomatoes, onion parsley, 1 1/ 2-ounce ginger, oil and vinegar. Season with salt and pepper. Refrigerate until needed.
• Remove all the fat from the sirloin and split the meat in half length-wise. Make an incision at one end of the "eye" and with steel, such as a skewer, make a tunnel hole through the meat without breaking the outer meat.
• Mix remaining ginger with basil and garlic. Using the scallions as plungers, push the basil mixture with the scallions into the center of the sirloin. Coat the outside of the meat with the five-spice powder.
• Roast the sirloin to the desired temperature. Slice the meat into thin even pieces and arrange on a plate beside the grapefruit salad.

SEASONED SHEPHERD'S PIE

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.

INDIAN-SPICED SHEPHERD'S PIE

Steps:

• In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.
• Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander - try not to break up the potatoes too much.
• Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.

5-INGREDIENT SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F.
• In a heavy skillet cook ground beef and onions until beef is brown and onion is tender. Drain well.
• Stir in vegetables and soup and cook until hot, about 4 minutes, then add marjoram, salt and pepper.
• Place in 9-inch pie plate. Spoon mashed potatoes over hot meat mixture.
• Bake in preheated oven for 35-45 minutes or until bubbly.

ASIAN VERSION OF SHEPHERD'S PIE

Steps:

• To make the topping: Mash the potatoes and mix in sour cream, soft boiled egg and butter.
• Combine well.
• Put mixture into a piping bag fitted with a star-shaped nozzle.
• To make the filling: Heat about 2 tbsp oil in a wok and stir-fry (A) till onions turn limp and soft.
• Add chicken meat and stir-fry well.
• Add curry powder and mix well to blend.
• Stir in (B), mix in pureed tomatoes and allow to simmer till vegetables are tender and the gravy is thick.
• Add seasoning.
• Dish out and leave aside to cool.
• To make the pie: Spoon the cooled filling into an oven-proof 2.5 litre pie dish.
• Pipe out the potato topping over the filling and bake the pie in an oven preheated at 200 to 210 ºC for about 25 to 30 minutes or until pie turns golden brown.