THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
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.
MINI LENTIL SHEPHERD'S PIES
Make these mini veggie shepherd's pies ahead and freeze them for a nutritious family supper when you're pushed for time. They contain three of your 5-a-day
Provided by Juliet Sear
Categories Dinner, Main course, Supper
Time 1h55m
Number Of Ingredients 16
Steps:
- To make the filling, heat the butter or oil in a large saucepan and gently fry the onion, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 3-4 mins. Sprinkle in the thyme and add the lentils. Pour over the wine and stock, then simmer gently, uncovered, for about 40-45 mins until the lentils are soft. If you find the mixture is drying out, you can add a splash more stock or water.
- Meanwhile, put the potatoes in a large pan, pour over boiling water and boil for 15-20 mins until tender. Drain well. You can use a potato ricer at this stage to make them super creamy, or mash with the butter and milk, then season with salt and pepper.
- Remove the lentils from the heat, add the tomato purée and yeast extract, if using. Stir well and check to see if you need seasoning, then add a good grinding of black pepper.
- Heat oven to 200C/180C fan/gas 6. To assemble, butter four-six small pie dishes or one a large dish and spoon in the lentil mixture, then top with mash. It's fun to pipe on the mash if you have a piping bag, but if not, you can spoon it on and fluff into peaks with a fork. Bake for 30-40 mins until golden. Serve with peas on the side, if you like.
Nutrition Facts : Calories 443 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
TODDLER RECIPE: MINI SHEPHERD'S PIES
Make these shepherd's pies for your toddler and see how they wolf them down. As well as lamb, they're packed with lentils, carrots, courgette and pepper
Provided by Caroline Hire - Food writer
Time 1h40m
Yield Makes 8 individual pies for young children
Number Of Ingredients 16
Steps:
- Heat the oil in a medium saucepan, add the onion and cook for around 5 mins until softened. Stir in the garlic, carrots, celery, pepper and cumin. Cook for a further two mins, then add the lamb. Brown the meat, tipping off any excess fat. Add the courgette and tomato purée, then fry for a few mins more. Pour in the stock, add the lentils and bring to a simmer. Cook for 40 mins, stirring from time to time.
- Heat the oven to 180C/fan 160C/gas 4. Boil the potatoes for 10-15 mins until tender. Drain, then mash with the butter and milk.
- Remove the lamb mixture from the heat and use a stick blender to purée. Stir as you purée, blending down the pieces of vegetables. Spoon into 8 largish individual ramekins. Top with the mash and grated cheese. The pie can now be chilled and frozen for up to a month.
- Bake for 30 mins until the top is golden and the mince is bubbling up at the sides. (Cook from frozen at 160C/fan 140C/gas 3 for about 40 mins, then turn up to 180C/fan 160C/gas 4 for 20-30 mins or until golden on top and piping hot in the centre.) Leave to stand for at least 10 mins before serving. Check it has cooled down sufficiently in the centre before giving it to young children.
Nutrition Facts : Calories 337 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.45 milligram of sodium
LAD'S PETITE SHEPHERD'S PIE
These are good for kids or a light lunch or dinner. You can make them with ground turkey.
Provided by L D
Categories Savory Pies
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees. Spray a 12 cup mini muffin pan with Pam,or a nonstick spray. Place wonton wrapper into the muffin pan, and press it into the bottom and sides. Set aside. Heat a skillet to medium heat,add oil and onion and cook until softened, 3 - 4 minutes. Raise heat to medium-high. Add beef, garlic,salt and pepper. Cook and crumble for 4 - 5 minutes, until beef is fully cooked. Drain any excess liquid from the skillet. Evenly distribute beef mixture among the wontons in the muffin cups, about 1 T. each. Top each with 1 T. gravy. Evenly distribute frozen veggies among the cups, about 2 T. each, followed by the potatoes, about 1 T. each. Bake in the oven until the tops are slightly crispy and brown, about 15 minutes.
BEEF-AND-LAMB SHEPHERD'S PIE
Provided by Food Network Kitchen
Time 1h35m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks and season with 1/2 teaspoon salt. Cook, stirring, until the leeks are soft but not browned, about 8 minutes. Transfer half of the leeks to a large bowl and set aside.
- Add the beef and lamb to the skillet with the remaining leeks. Cook over medium heat, breaking up the meat, until no longer pink, about 6 minutes. Pour off any excess fat from the skillet; season the meat with 1/2 teaspoon salt and a few grinds of pepper.
- Stir the carrots, garlic, Worcestershire sauce and thyme into the meat. Clear a space in the middle of the skillet and add the tomato paste. Cook the tomato paste, stirring, until slightly darkened, about 1 minute, then stir into the meat mixture. Pour in the stout and simmer until slightly reduced, about 2 minutes. Add the broth and bring to a simmer.
- Cook, stirring, until the carrots are almost tender, about 5 minutes. Stir in the peas; reduce the heat to low and let simmer while you mash the potatoes.
- Drain the potatoes and let cool slightly. Transfer to the bowl with the reserved leeks; add the butter, half-and-half and 1/2 teaspoon salt and mash well. Stir in 1/2 cup cheddar.
- Spread the meat mixture in a 3-quart baking dish. Dollop the mashed potatoes on top, then spread with the back of a spoon. Sprinkle with the remaining 1/2 cup cheddar. Bake until bubbling around the edges and the topping is browned in spots, about 25 minutes. Let rest 10 minutes before serving.
- You can assemble any of these dishes up to 2 hours ahead. Cover and refrigerate, then add about 10 minutes to the baking time.
NO-FUSS SHEPHERD'S PIE
We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
- When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
- Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
- Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
- Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
- Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
- Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
- Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 663 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.35 milligram of sodium
MINI SHEPHERD'S PIE-SO GOOD!
A great recipe from Aaron McCargo on Big Daddys' House. On Food Network, this recipe has 52 outstanding reviews! You can sub turkey or even veggie crumbles for the ground beef! Kids can help make this dish and have fun doing it! This can also be made in a 9x13" pan. This is good frozen and microwaved. Great to take in your lunch bag, to a picnic, or to a tailgate party! Enjoy! A little history: The key to dating Shepherd's pie is the introduction (and acceptance) of potatoes in England. Potatoes are a new world food. They were first introduced to Europe in 1520 by the Spanish. Potatoes did not appeal to the British palate until the 18th Century. (Foods America Gave the World, A. Hyatt Verrill, page 28). Shepherd's Pie, a dish of minced meat (usually lamb, when made with beef it is called "Cottage Pie") topped with mashed potatoes was probably invented sometime in the 18th Century by frugal peasant housewives looking for creative ways to serve leftover meat to their families. It is generally agreed that it originated in the north of England and Scotland where there are large numbers of sheep--hence the name. The actual phrase "Shepherd's Pie" dates back to the 1870s, when mincing machines made the shredding of meat easy and popular."
Provided by Sharon123
Categories Potato
Time 1h10m
Yield 12 mini pies
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. You will probably need to smash them down with the back of a spoon.
- Heat the 2 tbls. oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
- Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
- Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
- Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar cheese.
- Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife. Enjoy!
More about "lads petite shepherds pie food"
SHEPHERD'S PIE RECIPE - TOM AIKENS - FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrs 20 minsAuthor Tom Aikens
- Set a colander over a bowl. In a large enameled cast-iron casserole, heat the oil until shimmering. Add the lamb, season with salt and pepper and brown over high heat, stirring occasionally, 8 minutes. Transfer the lamb to the colander; wipe out the casserole.
- Melt the butter in the casserole. Add the onion, turnips, carrots, celery, garlic, thyme and water and season with salt and pepper. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are just tender, about 15 minutes.
- Return the lamb to the casserole. Stir in the tomato paste and cook for 1 minute. Sprinkle with the flour and cook for 1 minute. Pour in the stock and bring to a boil. Simmer over low heat, stirring, until the sauce has thickened, 10 minutes. Season with salt and pepper. Transfer the lamb to eight 1 1/2-cup ramekins or gratin dishes. Let cool.
- In a medium saucepan, combine the milk, cream, butter, oil, rosemary, bay leaf, thyme and a pinch of nutmeg and bring to a boil. Remove from the heat and let stand for 20 minutes.
CLASSIC SHEPHERD'S PIE
From readersdigest.ca
Estimated Reading Time 2 mins
25 COMFORTING SHEPHERD'S PIE RECIPES - FOOD …
From foodnetwork.com
Author By
BEST SHEPHERD'S PIE RECIPE - HOW TO MAKE CLASSIC …
From food52.com
SHEPHERDS PIE RECIPES - FOOD.COM
From food.com
TURKEY AND LENTIL SHEPHERD’S PIE - CANADA'S FOOD …
From food-guide.canada.ca
JAMIE OLIVER'S SUPER FOOD FAMILY CLASSICS: SUPER …
From cbc.ca
TRADITIONAL SHEPHERD'S PIE WITH GROUND BEEF - THE …
From thefoodcharlatan.com
LAMB SHEPHERD’S PIE - A FAMILY FEAST®
From afamilyfeast.com
BEST SMOKED LAMB SHEPHERD'S PIE RECIPE | FOOD NETWORK CANADA
From foodnetwork.ca
THE BEST CLASSIC SHEPHERD'S PIE RECIPE! - YOUTUBE
From youtube.com
THE PIONEER WOMAN’S SHEPHERD’S PIE - FOOD NETWORK CANADA
From foodnetwork.ca
EASY SHEPHERD'S PIE – WELLPLATED.COM
From wellplated.com
SWEET POTATO SHEPHERD'S PIE - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
BUTTER, LARD, OR BOTH? PIONEER WOMAN’S GUIDE TO PIE FATS
From thekitchn.com
BEST SHEPHERD’S PIE RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love