Asian Inspired Shepherds Pie Food

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.

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.

THE BEST SHEPHERD'S PIE

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.

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.