Jacobs Pie A Different Spin On Shepherds Pie Food

JACOB'S PIE (A DIFFERENT SPIN ON SHEPHERD'S PIE)

Steps:

• Saute the ground beef garlic and onions together in a deep iron skillet until the beef is no longer pink in the middle. You can add any other seasonings to suit your taste -- I like to use salt, pepper and Worcestershire sauce. (Note: If you don't have an iron skillet, use a regular skillet to cook the meat and then assemble in a casserole dish).
• Drain ground beef mixture.
• Return ground beef to the skillet (or casserole dish), and arrange in a layer to cover the bottom.
• Spread condensed cream of mushroom soup in a layer over the ground beef.
• Arrange drained green beans/veggies in a layer over the soup.
• Spread mashed potatoes in a layer over the veggies.
• Top with cheese slices.
• Place skillet/casserole dish on center rack in the oven at 350 degrees for 15-20 min or until cheese is melted with slightly browned edges.
• Serve with warm dinner rolls.

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.

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.

SHEPHERD'S PIE POTATOES

Steps:

• preheat the oven to 200c.
• Prick each potato 6 times with a skewer.
• Spray with oil and sprinkle with sea salt flakes.
• Bake for 1 hr or until tender.
• Cool.
• Cut each potato in half length ways and scoop out the flesh, leaving a 1cm-thick shell
• Transfer flesh to a bowl and set aside.
• Spray inside of shells with oil.
• Bake for 15mins or until crisp and golden.
• Meanwhile, heat the oil in a non-stick frying pan over medium-high heat.
• Add oil and mushrooms.
• Cook, stirring, for 5 minutes or until softened.
• Add mince and carrot.
• Cook for a further 4 minutes
• Stir in tomatoes and bring to the boil.
• Reduce heat to medium-low.
• Cook for 2 minutes or until sauce has thickened.
• Season with salt & pepper.
• Add milk to reserve potato flesh and mash.
• Spoon mixture into potato shells.
• Top with mash mixture and sprinkle with Parmesan.
• Spray with olive oil spray.
• Bake for 15 minutes or until cheese is golden.
• Serve.