BEEF SHEPHERD'S PIE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
- Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
- Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
- Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.
NO-FUSS SHEPHERD'S PIE
We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
- When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
- Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
- Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
- Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
- Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
- Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
- Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 663 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.35 milligram of sodium
EASY SHEPHERD'S PIE
Put this Easy Shepherd's Pie on the table tonight in just 40 minutes. This Easy Shepherd's Pie includes mashed potatoes, veggies, meat and more.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Brown meat in large skillet; drain. Return meat to skillet. Add mixed vegetables and gravy; mix well.
- Spoon into 9-inch square baking dish sprayed with cooking spray.
- Mix potatoes, cream cheese, garlic and 1/2 cup cheddar until blended; spoon over meat mixture. Sprinkle with remaining cheddar.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 580 mg, Carbohydrate 19 g, Fiber 7 g, Sugar 1 g, Protein 24 g
SHEPHERD'S PIE
With crispy potato all the way round and gorgeous tender meat in the middle, this is incredible.
Provided by Jamie Oliver
Categories Mains Jamie's Comfort Food Dinner Party Easter treats St. George's Day British Bread
Time 6h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 170°C/325°F/gas 3.
- In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and black pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone.
- Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones.
- Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
- For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly.
- Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you've got a loose, stew-like consistency, stirring occasionally.
- To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan.
- Separately freeze half the cool meat and gravy for another day.
- For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely.
- Preheat the oven to 200°C/400°F/gas 6.
- Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs - they'll stick to the fat and add an incredible crunch.
- A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges.
- Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden.
- Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
Nutrition Facts : Calories 508 calories, Fat 19.9 g fat, SaturatedFat 9.9 g saturated fat, Protein 21.8 g protein, Carbohydrate 64.2 g carbohydrate, Sugar 5.8 g sugar, Sodium 0.7 g salt, Fiber 4.4 g fibre
CLASSIC SHEPHERD'S PIE
A savory base of ground beef and vegetables in tangy tomato gravy and topped with a layer of buttery mashed potatoes. It's the perfect comfort food for your hungry family.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
- Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
- Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 44 g, Cholesterol 56.5 mg, Fat 17.4 g, Fiber 4 g, Protein 18.2 g, SaturatedFat 7.3 g, Sodium 1602.7 mg, Sugar 3.5 g
TRADITIONAL IRISH SHEPHERD'S PIE
Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)
Provided by GrumpyIrishLady
Categories One Dish Meal
Time 40m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat oven to 200C/400°F.
- Saute carrots in the olive oil until starting to get tender.
- Add in the onions and saute for a minute or two then add the meat.
- Season with black pepper and thyme.
- Cook until browned then drain fat.
- Add the butter and peas.
- Sprinkle with flour and stir through.
- Add tomato paste, wine and Worcestershire sauce.
- Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
- Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
- Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
- Bake for about 20 minutes or until the potato is nice and browned on top.
- Serve as is or with some crusty bread to mop up that yummy sauce!
CLASSIC SHEPHERD'S PIE
This is from Heinz, I like the flavor that the ketchup, mustard, etc add. I like to back it with cheese on top, although it's not in the original recipe. Great for leftovers or to freeze.
Provided by CC G
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
- Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-in (23-cm) baking dish.
- Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden. I prefer to add cheese to the top before baking.
Nutrition Facts : Calories 349.8, Fat 15.8, SaturatedFat 6.8, Cholesterol 65.2, Sodium 682.8, Carbohydrate 32.4, Fiber 3.8, Sugar 5.8, Protein 20.4
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.
CLASSIC SHEPHERD'S PIE
A classic shepherd's pie that will bring back fond memories of comforting suppers.
Provided by BBC Food
Categories Main course
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 220C/425F/Gas 7.
- Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside.
- Add the carrots and celery and fry until softened and starting to turn golden-brown. Remove and set aside with the onions.
- Heat the remaining tablespoon of oil and 50g/2oz of the butter and allow the butter to foam. Add the minced lamb or mutton, stirring it until it browns. Add the carrots and celery and stir well.
- Add 3 tablespoons water and crumble in the stock cube. Add the carrots and celery and stir well.
- Mash the potatoes with the remaining butter in a clean bowl. Season with salt and freshly ground black pepper and add the fried onions.
- Transfer the meat into an ovenproof dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some peaks.
- Place the dish into the oven and bake for 30 minutes, or until the topping is golden-brown and crisp. Serve at the table in the dish.
SHEPHERD'S PIE - A CLASSIC COMFORT FOOD RECIPE
When you're looking for comfort food, nothing beats a classic shepherd's pie. Simple to make, easy to stock & frugal to boot - as low as $1.73 per serving!!
Provided by Back To The Book Nutrition
Categories Main Meals
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place potatoes in a large pot and cover with water. (Start chopping your vegetables while the potatoes cook)
- Bring to a boil over medium-high heat and allow to cook until soft (about 10 minutes). Drain.
- Slice butter into several pieces and add to the hot potatoes, allowing it to melt.
- Add the milk/cream and use an electric mixer to beat the potatoes just until smooth.
- Season with sea salt and black pepper to taste, then beat on high until the texture is to your liking.
- Melt butter in a large saucepan.
- Add garlic, onion, celery, and carrot, and beef and saute, stirring often.
- Turn heat down to low and season with sea salt and pepper to taste.
- Heat 1/2 cup beef broth and whisk in 2-4 Tbsp flour until smooth. Pour over the meat/vegetable mixture, stirring well. Continue to cook on low heat until sauce thickens slightly.
- Transfer meat mixture to a 13×9″ casserole dish or divide evenly into 6 smaller bowls/bakers.
- Sprinkle shredded cheddar evenly across the top of the meat mixture.
- Spoon mashed potatoes on top and spread evenly across the surface with the back of a spoon.
- Cook for about 20 minutes or until mixture is heated through and the surface begins to firm slightly.
- I usually broil for 1-2 minutes to get a nice, light crisp and golden brown on the surface of the potatoes.
BEST CLASSIC SHEPHERD'S PIE RECIPE
The Best Classic Shepherd's Pie - AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes and baked.
Provided by Amanda Finks
Categories Dinner Entree Main Course
Time 1h10m
Number Of Ingredients 22
Steps:
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
- Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
- Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside. Preheat oven to 400 degrees F.
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
- Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
- Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
- Add the parmesan cheese to the potatoes. Stir until well combined.
- Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
Nutrition Facts : ServingSize 1 /6th of the recipe, Calories 400 kcal, Carbohydrate 13 g, Protein 19 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 97 mg, Sodium 751 mg, Fiber 2 g, Sugar 2 g
GORDON RAMSAY SHEPHERD'S PIE
This flavorful Gordon Ramsay Shepherd's Pie is a fantastic, classic recipe that he has shared through multiple videos including his popular 'F Word' series! Savory layers of ground lamb meat and a 'secret ingredient' mashed potato topping combine to make this internationally loved comfort food! Get ready to put this meat and potato pie together for a tasty, hearty family dinner!
Provided by Angela
Categories Dinner Recipes Main Course St. Patrick's Day
Time 55m
Number Of Ingredients 16
Steps:
- Bring a large cast iron skillet, skillet, or frying pan to high heat with the olive oil.
- After the oil is hot, add in the ground lamb. Spread in an even layer and crisp one side, then turn and crisp the bottom side. Break apart the ground lamb after it is browned and crisped. Season the lamb with salt and pepper (use the first portion of salt & pepper, 1 teaspoon of each).
- Add in the onion, garlic, and carrot and cook for about 2-4 minutes till vegetables are soft.
- Pour in the Worcestershire sauce then the tomato puree and combine. Add in the red wine, thyme and rosemary and cook until most of the wine has evaporated off.
- Pour in the chicken stock and cook for 3-4 minutes. Then turn heat off and set aside.
- In a large stockpot cover peeled potatoes with water then boil the potatoes for about 20 minutes or until potatoes are soft. Drain.
- Mash potatoes either with a fork or a ricer if you have one.
- Season with the remaining salt & pepper.
- Stir in the butter, egg yolks and stir very quickly then add the Parmesan cheese and combine well. (Optional - reserve a few tablespoons of the Parmesan cheese for topping the Shepherds pie)
- Spoon the lamb meat into a casserole dish and then top with the potato. Using a spatula run the potatoes completely over the mince filling in any holes. It should look like a smooth mound.
- Sprinkle the remaining Parmesan cheese on the top and then using a fork drag along the top of the potatoes (this will give the potatoes a nice crunchy texture where they get raised by the fork).
- Place in your preheated oven at 350°F (180°C) for 18-20 minutes.
- Remove from the oven and allow 5-10 minutes to cool before serving.
Nutrition Facts : Calories 773 kcal, Carbohydrate 43 g, Protein 35 g, Fat 48 g, SaturatedFat 21 g, Cholesterol 192 mg, Sodium 359 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SHEPHERD'S PIE
The BEST Shepherd's Pie is made with frozen vegetables like peas, corn, carrots, and green beans and is perfect for an easy dinner!
Provided by Savannah Schlossnagle-Mcghee
Categories Main Course Main Dish
Time 1h15m
Number Of Ingredients 17
Steps:
- Place the potatoes in medium pot with boiling water. Boil until soft, approximately 15 minutes. Drain.
- transfer the potatoes to a mixing bowl and using a ricer or potato masher, blend with the butter and season with the salt and pepper. Set aside.
- Preheat the oven to 400°F. Coat a 9x13 casserole dish with cooking spray.
- Melt the butter in large skillet over medium-high heat. Add onion and celery and cook for 3 minutes.
- Add the garlic to the pan and cook for one minute. Place the ground beef in pan along with frozen vegetables. Cook for an additional 5-7 minutes until meat is brown. Stir in the tomato paste, flour, Worcestershire sauce, Italian seasoning, salt, and pepper.
- Transfer the beef mixture to the prepared casserole dish. Top the beef with mashed potatoes.
- Bake for 30 minutes. Remove from oven and cool for 10 minutes.
- Top with cheese or parsley, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 441 kcal, Carbohydrate 28 g, Protein 19 g, Fat 29 g, SaturatedFat 14 g, TransFat 2 g, Cholesterol 90 mg, Sodium 195 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
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- Peel and cut the potatoes into evenly sized cubes and boil until cooked. This will take between 15 and 25 mins depending on how large you cut your potatoes.
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- Add the chopped potatoes and make sure the water covers them.Bring to a boil, covered, over high heat.
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BEST-EVER CLASSIC SHEPHERD'S PIE RECIPE - FOOD FOLKS AND FUN
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- Move oven rack to upper-middle position and preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray; set aside.
- Add potatoes to large pot and enough water to cover them by 1 inch. Set the heat to high and bring potatoes to boil. When boiling, reduce heat to medium and cook until tender, about 12-18 minutes.
- While potatoes boil, make the filling. In a large skillet over medium-high heat melt butter. Add onion and saute until opaque and starting to turn light brown around the edges, about 4-5 minutes.
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5/5 (6)Total Time 1 hr 15 minsCategory Main Dish CasserolePublished 2022-02-19
- In a large saucepan over high heat, bring potatoes, sweet potatoes, 1/2 teaspoon salt, and water to cover to boil. Reduce and simmer until tender, 15-20 minutes; until tender.Drain potatoes. Add butter and cream to potatoes and mash until smooth. Season with salt and pepper.
CLASSIC SHEPHERD'S PIE RECIPE - ALTON BROWN
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4.3/5 (127)Category MainsServings 8Estimated Reading Time 2 mins
- Peel the potatoes and cut them into 1/2-inch dice. Put them in a medium saucepan and cover with cold water. Set said pan over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.
- Heat the oil in an 11-inch saute pan over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes.
CLASSIC SHEPHERD'S PIE (WITH KETO OPTION) | HEALTHY HOME ...
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Reviews 3Category Main CourseCuisine IrishTotal Time 1 hr
- Finely chop the onion and sauté in 2 TBL butter in a large saucepan for 5 minutes on medium-high heat.
- Slowly drizzle in 1/4 cup of beef stock into the saucepan with the cooking onions. Simmer on medium heat and stir occasionally until most of the liquid is evaporated. This takes about 2-3 minutes.
- Drizzle in another 1/4 cup of beef stock and repeat process until the entire cup of stock is caramelized into an onion/beef stock glaze.
CLASSIC SHEPHERDS PIE - FRUGAL HAUSFRAU
From frugalhausfrau.com
Reviews 10Category Main Dish BeefCuisine IrishEstimated Reading Time 7 mins
- Season both the dish and the potatoes well with salt and pepper. Start the potatoes before starting the Shepherds Pie, and preheat the oven when the potatoes have finished boiling. The potatoes will need to be a good, heavy mash because the cheese, as it melts, will make them much softer.
- Cook potatoes in salted, boiling water until tender, about 15 – 20 minutes. Drain and return to hot pan. Mash by hand or whip using an electric mixer, add butter and enough milk to smooth them out. Salt and pepper to taste. Add a pinch of nutmeg and about three ounces of the cheese (3/4’s of it) and stir in by hand. Cover to keep warm and set aside while finishing the rest of the dish.
- In a pan, brown ground beef along with onion and carrots and cook beef is no longer pink and fat has rendered out. Drain well of any fat. Add the garlic, salt and pepper, and Worcestershire sauce (and parsley) and cook an additional two to three minutes, stirring often. Remove from heat and mix in peas.
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5/5 (1)Total Time 1 hr 20 minsCategory CasserolePublished 2021-03-23
- First, get your potatoes going. Add your peeled, chopped potatoes, whole peeled garlic cloves, and bay leaves to a large pot of generously salted water. Bring to a boil and simmer gently for about 30 minutes until very, very tender. (you can get the meat mixture cooking while you're waiting).
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- Preheat the oven to 400F/205C. Peel and cubed the potatoes and place them into a large pot of salted water. Bring the potatoes up to a boil and cook them for approximately 15 minutes, or until fork tender and soft.
- Meanwhile, begin preparing the ground lamb filling. Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil; I like to use avocado oil. To the hot pan, add the ground lamb. Brown the lamb for 7 to 9 minutes, until well browned all over; break the meat into small pieces as it’s cooking with a spatula. Season the lamb generously with salt and ground black pepper. Transfer the browned lamb into a bowl and set aside.
- Into the same pan, add a couple tablespoons of butter and reduce the heat to medium. Into the melted butter, add the diced onion and carrots. Sauté the mixture for about 4 minutes, until the veggies are softened. Next, add in the minced garlic and cook for 1 minute, then add the peas and corn.
CLASSIC GLUTEN FREE SHEPHERD'S PIE | JUST PLAIN COOKING
From justplaincooking.ca
Cuisine North AmericanTotal Time 1 hr 15 minsCategory Main DishPublished 2020-11-05
- Place potatoes and garlic in a large pot and add water until the potatoes are completely covered, with an additional inch or two on top. Bring to a rapid boil over high heat for 15 minutes, or until the potatoes are fork tender. Remove from heat, drain, and set aside.
- While the potatoes are boiling, add the beef, rosemary, and Worcestershire sauce to a 10 inch cast iron skillet set over medium heat. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring frequently, until the beef is completely browned and broken into small pieces, approximately 8-10 minutes.
THE BEST SHEPHERD'S PIE (COTTAGE PIE) RECIPE EVER ...
From salads4lunch.com
Reviews 174Calories 581 per servingCategory Main Course
- Boil the potatoes: Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture.
- Prepare the meat mixture: Heat the oil in a large skillet over medium heat. Add the ground beef to the skillet, season it with the salt and pepper and cook it for abut 5 minutes or until it's no longer pink, breaking it up as you go along.
- Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the onion soup mix, beef broth and stir.
LENTIL SHEPHERD'S PIE: A MEAT-FREE VERSION OF A COMFORT ...
From cbc.ca
- Soak dry green lentils overnight in water. Melt the butter in a large, heavy bottomed pan over medium-high heat. Add sliced the onion and sauté for 4-5 minutes until translucent. Add the button mushrooms to the pan and sauté for 5 minutes until they are brown and begin to release some water. Add the garlic and sauté for 2-3 minutes until fragrant. Drain the green lentils if there is any water left and add them to the pan. Add the tomato paste and tamari and stir until everything is combined. Add the stock and sliced carrots, stir and lower the heat to medium. Leave the pot uncovered and allow everything to simmer together for about 45 minutes, stirring regularly. The lentils will be finished when most of the stock has been absorbed or has evaporated and the lentils begin to break apart. Taste and season with salt and pepper as needed. Turn the heat off and stir in the corn and peas.
- To a medium saucepan add the heavy cream, milk, rosemary, sweet and russet potatoes and season with salt and pepper. Bring the pot to a boil and then reduce to a simmer. Allow the potatoes to simmer for 5-8 minutes or until they are soft but not falling apart (keep an eye on them). Drain the cream and milk from the pot and set aside.
WHAT TO SERVE WITH SHEPHERD’S PIE: 10 SPECTACULAR SIDE DISHES
From foodsgal.com
- Corn Salad. Total calories (per 100 gm)– 120. Total preparation time– 15 min. This corn salad side is so easy to get together with no cooking involved! Packed with diverse flavors and interesting textures coming from fresh corn kernels, succulent tomatoes and red onions, the salad is dressed in a mixture of extra-virgin olive oil, lime juice, salt and freshly ground black pepper.
- Glazed Carrots. Total calories (per 100 gm)– 76. Total preparation time- 20 min. A side of Glazed carrots is a classic that never goes out of style. Sweet and savory, it provides a beautiful contrast to our main dish, Shepherd’s pie.
- Roasted Asparagus. Total calories (per 100 gm)– 54. Total preparation time– 15 min. Super simple to throw together and ultra-crispy at the tips, Roasted Asparagus makes for a stunning side to Shepherd’s Pie.
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