Down South Shepherds Pie Food

GORDON RAMSAY'S SHEPHERD'S PIE

Steps:

• Prepare the mashed potatoes:.
• Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
• Prepare the filling:.
• Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
• In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
• Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning.
• Transfer beef to a deep dish.
• Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
• Bake in a 400° F oven for 20 minutes or broil until top is brown.

UPSIDE-DOWN SHEPHERD'S PIE

Steps:

• Heat oven to 400ºF.
• Microwave potatoes and water in 2-qt. microwaveable ovenproof casserole on HIGH 10 to 12 min. or until potatoes are tender. Let stand 5 min. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add meat and onions; stir. Cook 10 min. until meat is browned, stirring occasionally. Stir in corn and tomatoes.
• Drain potatoes; return to casserole. Flatten potatoes with bottom of small cup or bowl; top with meat mixture and cheese. Cover.
• Bake 25 min. or until ingredients are heated through and top is golden brown, uncovering for the last 5 min.

DOWN SOUTH SHEPHERD'S PIE

Steps:

• Preheat the oven to 180C/gas 4.
• Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes.
• Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
• Pour in the red wine and reduce until almost completely evaporated.
• Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
• Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly.
• Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning.
• Spoon the mince into the bottom of a large ovenproof dish.
• Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
• Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks.
• Bake in the oven for approximately 20 minutes, until bubbling and golden brown.

SOUTH BEACH DIET SHEPHERD'S PIE

Steps:

• Heat the oven to 350. Spray a 2 quart casserole with cooking spray.
• Bring a medium saucepan of water to boil. Add cauliflower and cook until tender, about 10 minutes. Drain and transfer to a large bowl.
• Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add beef and brown for 10 minutes, stirring to break up lumps. Add edamame and cook, stirring occasionally, 3 minutes longer. Stir in broth and Worcestershire sauce. Season with pepper and a pinch of salt. Transfer meat mixture to the casserole.
• With an electric mixer at medium speed, whip the cooked cauliflower with sour cream, egg yolk, and another pinch of salt. Spoon cauliflower evenly over meat. Top with cheese and bake for 20 to 25 minutes, or until golden on top. Serve warm.

SOUTHERN SHEPHERD'S PIE

Steps:

• Pre-bake pie crusts according to instructions on crusts - or at 400 degrees until light brown, for about 15 minutes. Let cool.
• Boil 5 or 6 medium peeled potatoes until tender. Drain and mash with 1/2 cup of milk, 2 tablespoons of butter, 2 tablespoons of mayonnaise, and 1 teaspoon of salt.
• Mix with a mixer on high speed until fluffy. When cooled a little, fold in about 1 1/2 cups of grated cheddar cheese.
• Dice up onions and saute over medium high heat in a little EVOO and butter with about a tsp of salt.
• Add chopped garlic, and continue to cook until onions are tender.
• Remove onion mixture.
• Brown hamburger in the same pot with about a teaspoon of worcestershire sauce.
• Add onion mixture back to pot with 2/3 can of beef consomme and 3 tablespoons of ketchup, a teaspoon of salt and pepper. Cover pot with a tight-fitting lid and cook over medium heat, stirring occasionally, for about 15 minutes.
• Mix about 3 tablespoons of all-purpose flour in with the remaining consomme until all lumps are gone. Raise heat until the meat mixture begins to boil. Slowly add the consomme flour while stirring quickly, and continue to stir and boil for about 1 minute after all of the flour is added. Remove from heat.
• Fold in the drained corn, peas, and carrots.
• Spoon the mixture into the cooled pie crusts.
• Pipe the cheddar mashed potatoes on top of the pies to form a decorative top crust.
• Bake at 425 degrees for about 15 minutes, or until the potatoes brown on top.
• Let cool for about 10 or 15 minutes before serving.

SOUTHWESTERN SHEPHERD'S PIE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chiles and 1/2 cup cheese., Transfer meat mixture to 2 greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze 1 casserole for up to 3 months. , Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika., Freeze option: Thaw casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 375° for 20 minutes. Uncover and bake until bubbly, or until a thermometer inserted in center reads 165°, 15-20 minutes longer. Sprinkle with paprika.

DOWN HOME SHEPHERD'S PIE

Steps:

• Preheat oven to 400°F.
• Saute onions in butter over medium heat, until tender.
• Add beef, carrots, peas, and gravy.
• Heat thru.
• Add salt and pepper to taste.
• Pour into baking dish.
• Add egg yolk to mashed potatoes and beat well.
• Spoon potatoes over beef and veggie mixture.
• Bake for 30 minutes, adding sprinkled shredded cheddar cheese on top for last 15 minutes of baking.
• Bake until potatoes are nice and brown and gravy is bubbling.

UPSIDE-DOWN SHEPHERD'S PIE

Steps:

• In saucepan, cook potatoes for 15 minutes or until tender.
• Drain, mash with milk, butter and half the salt.
• Spread in 8 cup casserole dish.
• In nonstick skillet cook beef, onion and garlic stirring often for 5 minutes.
• Spoon off any fat.
• Sprinkle with flour and cook stirring for 2 minutes.
• Stir in com, stock, ketchup, Worcestershire, pepper and remaining salt.
• Cook for 10 minutes over medium heat.
• Spoon over potatoes.
• Sprinkle with cheese and broil until melted.
• Sprinkle with green pepper.

SHEPHERD'S PIE

Steps:

• Heat large fry pan on medium heat. Add oil and onions, carrot and celery. Add approximately 1/4 of the kosher salt. Cook on medium heat, stirring frequently, until the vegetables soften (about 10 minutes).
• Turn the heat up to medium-high. Add the ground lamb. Sprinkle the meat with another 1/4 of the kosher salt. Stir, breaking up the meat and continue cooking until the meat is nearly browned (almost no pink left).
• Remove from heat and spoon off the excess fat.
• Return to medium heat. Add the flour to the pan and stir until combined. Allow to cook for approximately 2 minutes.
• Stir in the Thyme and Rosemary. Add the broth and the tomato paste. Stir until combined. Allow the mixture in the pan to bubble. It will thicken slightly.
• Season with pepper and about 1/2 the remaining kosher salt. Add a dash of Worcestershire Sauce, and pinch of nutmeg. Stir in the frozen peas, remove from heat.
• In parallel with the above, boil the potatoes for approximately 10-15 minutes until fork-tender. Drain, reserving 1/2 cup of the water they were boiled inches
• Place boiled potatoes in a large mixing bowl. Add butter and remaining kosher salt. Mash with potato masher until all the potato pieces are riced. Add the water and stir until smooth.
• Place the meat mixture in a round casserole dish. Top with mashed potatoes. Make sure the potatoes come all the way to the edge and form a seal.
• Bake in 400 degree F oven for 30 minutes. It will likely bubble over a bit, so put some foil under it or bake on baking sheet.

SOUTH OF THE BORDER SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F.
• Roast Poblanos under broiler skin side up until skins are black. Seal in a paper bag, let sit 10 minutes.
• Brown ground beef, strain and rinse. Add taco seasoning and 3 tablespoons of water and simmer until thickened.
• Warm refried beans, add 1 cup salsa and 1 cup cheese stirring until melted.
• Spray 9x9 baking pan with cooking spray. Peel skins from Poblanos and arrange in bottom of pan.
• Drain hominy well and pour on top of peppers.
• Sprinkle crushed tortillas on top of hominy.
• Spread refried bean mixture on top of chips.
• Cover refried beans with remaining cheese.
• Sprinkle black olives and sliced onions over top of cheese.
• Bake for 20 minutes or until cheese is melted. Turn on broiler for last couple of minutes to brown the cheese.
• Serve with sour cream and chopped tomatoes.

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.