Julies Sheperds Pie Food

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TRADITIONAL SHEPHERD'S PIE RECIPE



Traditional Shepherd's Pie Recipe image

Delicious and comforting shepherd's pie made with ground beef and lamb with vegetables cooked in a rich flavorful sauce topped with mashed potatoes.

Provided by Julia Jordan | Julia's Simply Southern

Categories     Dinner

Time 1h15m

Number Of Ingredients 23

1 lb. Ground Lamb
1 lb. Ground Beef
1 Onion, diced
1 c Carrots, diced
1/4 c Celery, diced
1 tsp Fresh Thyme
1/2 tsp Fresh Rosemary, chopped
2 tbsp. Worcestershire Sauce
1 tbsp. Tomato Paste
1.5 c Beef Broth or Stock
1/2 c Red Wine
1 tbsp. Olive Oil
1 tbsp. Butter
1.5 tsp Salt
Cracked Black Pepper
1/3 c All Purpose Flour
10 oz. Frozen Peas
5 Russet Potatoes, peeled and cut up
4 tbsp. Butter, softened
1/4 c Heavy Cream
1/4 c White Cheddar Cheese, grated
1 tsp Salt
1/2 tsp Black Pepper

Steps:

  • In a Dutch oven or large pot, add olive oil and 1 tablespoon of butter. Heat over medium heat.
  • Add carrots and celery to the pot and sauté for 5 minutes.Next add the onions, herbs, salt, pepper and sauté until onions begin to become translucent - about 5 minutes.
  • Add the ground lamb and ground beef to the pot with the vegetables and cook until browned.
  • Move the vegetables and meat to the side of the pot and add the flour. Cook for a minute or two to take away that "flour taste".
  • Add the beef broth, wine, Worcestershire sauce, and tomato paste in and mix everything together. It will start to thicken after a moment.
  • Turn the heat down to simmer for 10 minutes.Turn the heat off and stir in frozen peas. Cover the pot until ready to add to the casserole dish.
  • Prepare the Mashed Potato Topping: Peel, rinse and dice potatoes. Add them to a pot and cover with water for boiling. Bring to a boil over high heat. Once the potatoes begin to boil, reduce heat and cook for 20 minutes.
  • Preheat oven to 375°F
  • Add softened butter to a mixing bowl. Measure out heavy cream and set aside. Measure out fresh grated white cheddar and set aside. When the cooking time is finished for the potatoes, drain well in a colander. Add potatoes to the mixing bowl with the butter.With a hand mixer, whip potatoes on high for a minute or two.Add heavy cream, cheese, salt and pepper and whip on high until creamy.
  • Lightly spray a casserole dish and add meat and vegetable mixture. Top with mashed potatoes.
  • Bake until the potatoes begin to brown on top - 20 to 25 minutes.
  • Allow the Shepherd's Pie to rest for five minutes after you remove from the oven before serving.

Nutrition Facts : Calories 315 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 608 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

SHEPHERD'S PIE



Shepherd's Pie image

Provided by Ellie Krieger

Categories     main-dish

Time 1h45m

Yield 6 servings, serving size: 1 3/4 cups

Number Of Ingredients 15

1 pound lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
2 medium onions, chopped (about 3 cups)
3 medium carrots, diced (about 1 1/2 cups)
1/2 pound white mushrooms, sliced
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 tablespoons all-purpose flour
1 cup low-sodium beef broth
1 teaspoon salt
Freshly ground black pepper
1 cup frozen peas
1 1/2 pounds Yukon gold or creamery potatoes
1 small head cauliflower (about 2 pounds), cut into florets
2/3 cup 1 percent lowfat milk
2 tablespoons butter

Steps:

  • In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
  • Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
  • Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
  • Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
  • Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
  • Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus

Nutrition Facts : Calories 340 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 540 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 24 grams

SHEPHERDS PIE



Shepherds Pie image

Make and share this Shepherds Pie recipe from Food.com.

Provided by Chef Gorete

Categories     One Dish Meal

Time 1h50m

Yield 1 large casserole, 6-8 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
2 lbs ground veal (or lean beef)
2 carrots, minced
1/2 red pepper, minced
1/2 celery rib, minced
1/2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt (or to taste)
3 -4 dashes Worcestershire sauce
ground pepper (to taste)
3 tablespoons flour (or more if needed)
1 cup stock (chicken or beef)
1/2 cup red wine
8 cups potatoes, diced (I use 5 large russet potatoes)
2 tablespoons butter
1/4 cup milk (or cream)
salt and pepper (to taste)
1 (12 ounce) can corn niblets
1 (14 ounce) can peas

Steps:

  • Preheat oven to 350°F.
  • Heat oil in large frying pan and saute the onions until softened, then add the garlic and heat for 2 minutes.
  • Raise the heat and add the ground beef. Cook quickly to brown, stirring occasionally. Once browned, add the carrots, celery, and pepper, paprika, garlic powder, worchestershire sauce, salt & pepper and cook several minutes.
  • Stir in the flour, then add the stock and wine. Heat until simmering and thickened.
  • Transfer the meat to a large casserole dish and cook in the oven for about 1 hour. Check the consistency from time to time and add a little more stock or wine if required. The meat mixture should be quite thick but not dry. Taste and season with more salt and pepper if required.
  • While meat is cooking, make the mashed potatoes. Cook the peeled potatoes in salted water for approximately 15 - 20 min or until tender. Drain well and mash with a potato masher until smooth. Add the butter and milk. If the mixture is too dry, add milk a little at a time.
  • On top of the meat mixture, spread the peas on half of the casserole and the corn on the other half (or whichever vegetables you prefer). Pipe or spread the potatoes on top of the vegetables.
  • Increase the oven to 400F and cook for 15 - 20 minutes until till golden brown. You can choose to finish it off under the broiler for a few minutes for a really crisp brown topping.

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