French Leek And Ham Shepherds Pie Food

LEEK AND POTATO PIE

Leek and potato pie image

Indulge your loved ones with this cheesy, creamy and comforting leek and potato pie. It's a guaranteed crowd-pleaser and goes well with sausages

Provided by John Bourne

Time 1h40m

Number Of Ingredients 6

Ingredients

3 medium potatoes (about 450g), peeled and thinly sliced
butter , for the dish
1 garlic clove , crushed
2 trimmed leeks (about 200g), halved and sliced
350g Cheddar cheese (we used HS Bourne), grated
500ml double cream

Steps:

Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.

Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium

HACHIS PARMENTIER OR FRENCH STYLE SHEPHERD'S PIE

Hachis Parmentier or French Style Shepherd's Pie image

This is a European take on the traditional Shepherd's Pie recipe. I'm told it's named after Auguste Parmentier, the person who popularised potatoes in France in the 18th century. Serve this comforting dish with fresh peas or your favourite veggies.

Provided by Sackville

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

750 g large new potatoes, washed and peeled
6 pieces streaky bacon, sliced into skinny strips
1 small red onion, finely chopped
2 cloves garlic, minced
2 trimmed leeks, sliced into rounds
2 stalks celery, sliced
2 tablespoons vegetable oil
50 g butter
1 bay leaf
1 tablespoon fresh thyme leave
500 g minced chicken or 500 g beef (your choice)
4 tablespoons chopped parsley
100 g fresh breadcrumbs
4 tablespoons milk
50 g grated gruyere cheese, grated
salt and pepper, to taste

Steps:

Boil potatoes in salted water until just tender, drain and use a potato masher to crush the potatoes.
Meanwhile, heat the oil and 10g of the butter in a large frying pan over medium heat.
When the butter has melted, add the bacon, stirring to separate the pieces.
Now add the onion, garlic, bay leaf and thyme.
Cook for about five minutes.
Add the leek and celery as well as salt and pepper to taste.
Reduce the heat, cover the pan and cook for about 10 minutes, stirring occasionally, until leeks are tender.
Stir the chicken or beef into the vegetables.
Add half the parsley and 50g of the breadcrumbs, stirred with the milk.
Increase the heat, stirring as the meat changes color.
Leave to cook for about 15 minutes, adding the rest of the parsley near the end of the cooking.
Spoon the meat mixture into a casserole dish and top with the crushed potatoes.
Mix the Gruyere with the remaining breadcrumbs.
Sprinkle over the top and dot with butter, before cooking in a 350 F or 180 C oven for about 30 minutes or until golden and crusty on top.
Serve immediately.

Nutrition Facts : Calories 1023.9, Fat 67.6, SaturatedFat 24.3, Cholesterol 174.9, Sodium 920.4, Carbohydrate 61.3, Fiber 6.9, Sugar 6, Protein 42.5

TRADITIONAL ENGLISH COTTAGE PIE WITH CHEESE AND LEEK TOPPING

Traditional English Cottage Pie With Cheese and Leek Topping image

Cottage pie, like its opposite lamb number, Shepherd's pie, was the ingenious idea of housewives many years ago, in order to create another warm and comforting meal usually from the Sunday Lunch left-overs! Cooked beef or lamb were diced or shredded and sometimes the vegetables were added to the meat mixture - such as peas or carrots. This recipe uses raw minced beef, but you could use minced cooked beef if you wish, I have added it as an alternative. The leeks were always added to the mashed potato topping when I was growing up - it was another way of utilising the leftovers! A bit like a Bubble and Squeak topping. I am not a lover of peas being added in my Cottage Pie, so I have suggested them as an option - I always prefer carrots as the vegetable to be added. Try to use mature Farmhouse Cheddar cheese for the topping - a little goes a long way, as it is so strong in flavour. The cheese is very luxurious, but takes this simple and comforting pie to a higher taste level, in my humble opinion! Serve bubbling hot straight from the oven with steamed cabbage, carrots or any seasonal vegetables and a jug of gravy.

Provided by French Tart

Categories Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

600 g lean ground beef or 600 g cooked beef, shredded
2 onions, peeled and diced
1 large carrots, peeled and finely diced or 1 large cooked carrot, diced
1 ounce butter or 1 ounce dripping
cooked peas (optional)
1 teaspoon dried herbs or 1 -2 tablespoon fresh mixed herbs, chopped
1 tablespoon flour
1 tablespoon tomato puree
1 tablespoon Worcestershire sauce
250 ml beef stock (OR 250 ml red wine mixed with 2 teaspoons sugar) (optional)
salt
pepper
1 kg potato, peeled and cut into small even sized pieces
2 large leeks, cleaned and finely shredded or 2 large cooked leeks, sliced into rings
2 ounces butter
2 -4 tablespoons milk
4 ounces mature farmhouse cheddar cheese, grated
salt
pepper

Steps:

To make the pie filling:.
Fry the onions and carrots if using, in the butter or beef dripping until they are soft.
Add the minced/chopped beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has taken on some colour and is firm. (It also depends if you are using cooked or raw minced beef.).
Season well with salt and pepper, then add the mixed herbs. Stir in the flour, and mix well.
Mix the tomato puree and Worcestershire sauce with the stock and add it to the meat mixture, bringing it all to simmering point. Simmer until the stock has reduced by aboout a third, add the peas if using and take off the heat. Set aside whilst you make the topping.
To make the topping:.
Boil the potatoes in slightly salted water then mash them well, adding half of the butter and all of the milk gradually. Season to taste.
If using fresh leeks, fry the leeks gently in the remaining butter, until soft and slightly coloured.
Stir the cooked leeks into the mashed potato mixture and give it all a good mix.
Assemble:.
Put the meat mixture into a large and deep well greased baking dish and spread the potato mixture on top; then sprinkle with the grated cheese. You can also use 4 - 6 smaller pie dishes if you wish.
Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling.
Serve with an assortment of fresh seasonal vegetables and a jug of gravy.

Nutrition Facts : Calories 796.7, Fat 42.4, SaturatedFat 23.3, Cholesterol 174.1, Sodium 512.2, Carbohydrate 60.2, Fiber 7.9, Sugar 7.7, Protein 44.3