French Shepherds Pie Food

FRENCH ONION SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Mash potatoes and add 1/2 cup Cheddar cheese, milk, green onion, and butter. Stir until mixed well.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet with flour and pepper until browned and crumbly, 5 to 7 minutes. Stir in French onion soup and water.
• Warm frozen peas in a small, microwave-safe bowl in the microwave for 1 minute. Stir peas into the beef and soup mixture.
• Pour the meat and soup mixture into the bottom of a glass casserole dish. Spread potatoes over the top using a rubber spatula. Top with remaining Cheddar cheese and sprinkle with more pepper.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

CHICKEN SHEPHERD'S PIE

Steps:

• 1. For the topping: Put the potatoes in a large pot with enough cold water to cover by about 1 inch, add 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are very tender, about 15 minutes
• 2. For the filling: Meanwhile, preheat the oven to 375 degrees F. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring often ,until soft, 3 to 5 minutes. Stir in the flour and cook 1 minute longer. Add the tomatoes and broth. Cook, stirring often, until reduced and thickened, 7 to 10 minutes.
• 3. Remove the meat from the chicken, discarding all skin and bones. Cut or shred the meat into small pieces. (You should have about 2 cups.)
• 4. Stir the chicken and spinach into the sauce and season with salt and pepper. Transfer the filling to a 2-quart casserole dish or 4 to 6 individual oven safe ramekins.
• 5. Drain the potatoes well and force through a ricer or food mill. (You should have about 2 cups). Add the remaining 4 tablespoon butter, the cheese, and season with salt and pepper. Stir in the egg yolk. Spread the potatoes over the chicken or transfer to a large pastry bag fitted with a wide tip and pipe evenly over the chicken. Bake until the topping is lightly browned, and the chicken is heated through, about 20 to 30 minutes.

SHEPHERD'S PIE

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.

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.

HACHIS PARMENTIER (FRENCH SHEPHERD'S PIE)

Steps:

• Heat 1 tbsp olive oil in a large skillet over high heat and add half of the beef. Break it up with a wooden spatula and cook, stirring frequently, until it is browned - about 4 min. Season with pinches of salt and pepper, stir, and transfer to a bowl.
• Add more olive oil to the skillet and cook the second batch of beef. Once the second batch is browned, add the first batch back into the skillet, along with the onion and garlic. Turn heat down to medium-low and cook until onion softens - about 4 min.
• Add wine and simmer for a few minutes to evaporate most of the alcohol.
• In a small cup/dish, dissolve tomato paste with a bit of vegetable stock and add to skillet, along with remaining stock and thyme. Season again with salt and pepper and stir. Turn heat down to low and cover with a lid. Cook, stirring occasionally, for 25 min. Be sure to taste and re-season the sauce if necessary.
• In the meantime, prepare the potatoes. Rinse them under cold running water and place into a large pot. Cover with water by about 2" and add a generous pinch of salt. Cover with a lid and bring to a boil.
• Once boiling, crack the lid, turn heat down to low and simmer until potatoes can be pierced easily with a fork, about 12 min.
• While potatoes are cooking, prepare the cream: pour cream into a small saucepan and add butter. Heat over a low flame until butter is melted - do not boil.
• Drain potatoes and transfer to a food processor. Pour cream mixture over the potatoes and season with a small pinch of salt. Puree until smooth.
• Preheat the oven to 375F. Place beef in a single layer in into a 8x8" baking dish and top with potatoes. Bake for about 15 min, until potatoes are set.

CLASSIC SHEPHERD'S PIE

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.

FRENCH ONION SHEPHERD'S PIE

Steps:

• In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook for 35-40 minutes or until deep golden brown, stirring occasionally., Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in flour and salt until well blended; cook 1 minute longer. Combine the broth, brandy, Worcestershire sauce and mustard. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in onions; heat through. , Transfer beef mixture to a greased 8-in. square baking dish. Spread with potatoes; sprinkle with cheese. Bake, uncovered, at 375° for 30-35 minutes or until bubbly and cheese is melted. If desired, increase heat to 475° and bake an additional 8-10 minutes until top is golden brown.

EASY SHEPHERD'S PIE

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.

FRENCH ONION SHEPHERD'S PIE SKILLET

Steps:

• Heat oven to 400°F. In 12-inch ovenproof skillet, heat oil over medium-high heat until hot; add beef, and cook 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain; clean out skillet, and set beef aside. Add butter to same skillet, and melt over medium-high heat. Add onions; cook 5 to 7 minutes or until softened and browned. Stir in garlic, thyme and pepper; cook and stir 30 seconds. Stir in broth and soy sauce; heat to simmering. Return beef to skillet, and simmer 2 to 4 minutes or until sauce is thickened slightly. Remove from heat.
• Make potatoes as directed on pouch. Stir cheeses into potatoes. Spoon mixture over beef mixture in skillet. Bake 18 to 22 minutes or until heated through (at least 165°F in center) and top is slightly puffed and golden brown. Garnish with parsley.

HACHIS PARMENTIER OR FRENCH STYLE SHEPHERD'S PIE

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.

HACHIS PARMENTIER - FRENCH PROVENCALE STYLE SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F.
• Butter a large baking dish.
• Spread the beef stew evenly in the bottom of the buttered dish.
• Into hot mashed potatoes stir butter, creme fraiche/sour cream, Dijon mustard, pinch of nutmeg, and salt & pepper to taste; beat well to combine.
• Spread mashed potatoes mixture evenly over the stew.
• Use a spatula or the tines of a fork to roughen the top of the potatoes, for good browning.
• Sprinkle with grated cheese and a pinch of garlic powder.
• Arrange the olives and sliced tomatoes attractively over the top & drizzle with olive oil.
• Bake at 375F for 25-35 minutes until hot, golden brown and bubbling!
• Garnish with snipped parsley and serve with a green salad or vegetable of your choice, and a crusty baguette. Enjoy!

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.

TRADITIONAL SHEPHERD'S PIE

Steps:

• Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
• Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
• Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
• Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
• Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

FRENCH CANADIAN SHEPHERD'S PIE

Steps:

• Preheat the oven to 190C/fan 170C/gas 5.
• Boil the potatoes in a pot until they are soft, about 12-15 minutes.
• Meanwhile, heat the oil in a skillet and brown the onions for 2-3 minutes.
• Add the beef mince to the onions and season well with the salt and the pepper. Cook for an additional 10 minutes or until the mince has a nice brown color.
• When the potatoes are cooked, drain them, add the butter, the milk and mash them. Add salt and pepper to your taste.
• In a baking dish, put the beef and onions in the bottom first, then top it wih the cream corn and finally, with the mashed potatoes.
• Sprinkle the parsley flakes and the paprika on the top and put it in the oven for 10 minutes.
• Broil for an additionnal 5 minutes or until the mashed potatoes have a nice golden crust.
• Serve with a lot of ketchup, as that is the way people eat it in Canada.

FRENCH CANADIAN SHEPHERD'S PORK PIE WITH VARIATIONS

Steps:

• Preheat oven to 350°F.
• In a saucepan, cook potatoes and mash them. Season the potatoes to taste with salt and pepper.
• Grind your leftover cooked pork and add chopped fried onion. Season with your favorite spices. Such as rosemary, thyme, marjoram, parsley, pepper, savory or garlic.
• In a small saucepan, heat creamed corn.
• In an oven proof dish, alternate layers of mashed potatoes, creamed corn, and ground pork, finishing with a layer of mashed potatoes.
• Dot with butter and bake in oven for 20 to 30 minutes or until potatoes are crusty and golden brown.
• VARIATIONS: Replace creamed corn with 2 cups applesauce. Garnish with thin slices of apple sautéed in butter.
• Replace creamed corn with 19 oz. can asparagus coarsely chopped. Serves 4.
• What's Cooking.

FRENCH STYLE BOEUF BOURGUIGNON COTTAGE-SHEPHERD'S PIE

Steps:

• Pre-heat oven to 200C/400F or Gas mark 6.
• Lightly grease a large ovenproof dish with some of the butter.
• Put your Boeuf Bourguignon, Beef or Lamb stew leftovers into the greased ovenproof dish. If the pieces of meat are a bit to chunky, break them down a bit - likewise, cut the shallots into half if necessary.
• Boil your potatoes in salted water for about 25 minutes or until very tender.
• Drain the potatoes, add the Dijon mustard, creme fraiche/sour cream, butter & season well with salt & black pepper.
• Mash thoroughly with a potato masher or a hand held blender, mash until there are no discernable lumps & the mash is well mixed.
• Spoon the mashed potatoes over the top of the meat, smoothing it all the time with the back of a spoon.
• Rough up the potato with a fork to give an attractive appearance and place the sliced tomatoes on top.
• Add the grated cheese if using.
• Bake in the preheated oven for about 25 to 35 minutes - or until the pie is well heated through & the top is golden brown and bubbling!
• Garnish with fresh parsley and serve with fresh greens, savoy cabbage, red cabbage or carrots.

FRENCH SHEPHERD'S PIE

Steps:

• Boil the potatoes in lightly salted water for 30 minutes, then drain and puree in a food mill of mash until smooth. Add the milk, then beat in the egg, cheese, and a little salt, pepper, and nutmeg. Reserve.
• Preheat the over to 400°F.
• Place the chopped meat, onion, tomato paste, salt, and pepper in a mixing bowl. Beat together with a wooden spoon and reserve.
• Butter a baking dish (preferably porcelain or enameled cast iron). Spread half of the mashed potatoes evenly over the bottom in a thick layer, then pour in the meat mixture and spread it out evenly over the potatoes. Pour in the remaining potatoes and use a fork to spread them over the meat and to decorate the surface by making lines and patterns over it.
• Dot the surface with softened butter, then place in the oven and bake for 45 minutes or until brown on top.
• Serve hot from the oven in the dish.