Ground Pork Shepherds Pie Dated 1944 Food

PORK SHEPHERD'S PIE

Steps:

• In a skillet over medium heat, brown pork until no longer pink. Add onion and garlic. Cook until vegetables are tender; drain. Stir in rice, gravy, salt and thyme. Spoon into a greased 11x7-in. baking dish. , In the same skillet, saute carrot and onion in butter over medium heat for 5 minutes. Stir in cabbage; cook for 1 minute. Add broth, salt and pepper; cover and cook for 10 minutes. Spoon over pork layer. , Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until browned.

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.

TRADITIONAL SHEPHERD'S PIE

Steps:

• In a large skillet, high heat, brown the meat and drain excess oil. Add the onion and mushrooms, letting cook till the onion softens. Add tomato and Worcester sauces, frozen vegetables, herbs, pepper, flour and beef stock; mix thoroughly and bring to a boil. Reduce heat to low and let simmer for 15 minutes.
• While meat mixture is simmering, boil the potatoes in salted water until tender. Drain and mash the potatoes, add butter, milk, grated cheese and pepper to the potatoes.
• Preheat oven to 375°F In a 3 quart rectangular baking dish, spread 1/2 potatoes on bottom of baking dish; spread out the meat mixture; top with the other 1/2 of potatoes; sprinkle paprika over top. Bake for 30-40minutes; potatoes should be lightly browned, and the pie heated thoughout.

PORK SHEPHERD'S PIE

Steps:

• Remove fat and gristle from meat: chop, measure, set aside.
• Cook and mash potatoes,. Whip with electric beater, adding half the butter and enough cream to make a smooth mixture. Add salt and pepper to taste.
• While potatoes, cook, melt second half of butter in frying pan: add onion and garlic; saute 8 minute or until onions are golden.
• Add flour (if not using gravy), stir until blended. Add drippings, broth or gravy. Stir until smooth and thickened. Add mustard, thyme and chopped meat; heat through. Add half the parsley.
• Spread 1 cup of potatoes in bottom of buttered 1 1/2 -2 quart baking dish. Pour meat mixture over top. Pipe or spoon mashed potatoes around edge.
• Bake in center of oven at 400°F for 20 minutes or until lightly browned.
• Garnish with remaining parsley.

PORK SHEPHERD'S PIE

Steps:

• Place potatoes in a large saucepan and cover with water; bring to a boil.
• Cover and cook for 20-25 minutes or until very tender. Drain well.
• Mash potatoes with the cream, 2 tablespoons butter, salt, and pepper. Spread 1 1/2 cups of the mashed potatoes into a greased shallow 1-1/2 quart baking dish.
• In a large skillet, sauté onion and garlic in remaining butter until tender.
• Stir in flour until blended. Gradually stir in broth, mustard, thyme, and 2 tablespoons parsley.
• Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust.
• Pipe or spoon remaining potatoes over top. Bake, uncovered, at 375 for 35-40 minutes or until browned. Sprinkle with remaining parsley.

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.
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GOURMET SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F.
• Add sweet potatoes and Yukon gold potatoes to a roasting pan and rub olive oil over them. Season with allspice, salt and pepper. Bake until potatoes are tender, about 50 minutes to 1 hour.
• While the potatoes are roasting, start the meat filling by melting the butter in a pan over medium heat. Add the pork, turkey, shallots and garlic and sauté until the meat is golden, about 5 to 10 minutes. Add the celery, carrots, cinnamon and cloves and sauté over high heat until carrots soften, about 5 minutes.
• Sprinkle with flour and cook for 2 to 3 minutes. Deglaze the pan with the white wine and cook for 2 minutes. Add the Worcestershire sauce, Dijon mustard, thyme, savoury, rosemary and chicken stock. Bring to a boil then reduce to low heat. Season to taste with salt and pepper. Simmer covered until all the moisture is absorbed by the meat, about 20 minutes. Remove from the heat and set aside.
• Add peas to the meat and gently mix inches Transfer the meat filling to a baking dish (about 7½" X 11½" X 3" deep).
• Peel potatoes and gently mash them in a bowl. Add butter, cream, nutmeg and salt and pepper and stir until blended. Spoon the mashed potatoes onto the meat filling and spread evenly with a spatula to completely cover it.
• Bake uncovered at 375°F until golden brown on top and meat filling is bubbling, about 25 to 30 minutes.