LAMB SHEPHERD'S PIE
This is what I call "comfort food". My grandmother used to make it.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the flour and pepper. Add lamb, a few pieces at a time, and shake to coat. , In a nonstick skillet, brown lamb in batches in oil over medium heat until no longer pink; drain. Add the tomato sauce, broth and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onions, beans and carrot; cover and cook 20-30 minutes longer or until meat and vegetables are tender. Discard bay leaf., Transfer stew to a greased 5-cup baking dish. Pipe or spoon mash potatoes around edges. Bake, uncovered, at 375° for 13-15 minutes or until potatoes are golden brown.
Nutrition Facts : Calories 416 calories, Fat 18g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 1603mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 6g fiber), Protein 30g protein.
SHEPHERD'S PIE WITH LAMB
The result of an effort to recreate the best lamb shepherd's pie we've ever had, this recipe will blow you away with it's tangy, spicy flavor. Meat and potatoes never tasted so good!
Provided by Rachel Hanawalt
Categories Entrees
Time 1h
Yield 4-5 servings
Number Of Ingredients 20
Steps:
- Wash, peel, and chop the potatoes and place them into a pot so that they are submerged in water. Bring to a boil and boil for 10 to 15 minutes until they are beginning to fall apart. Drain and place in a mixing bowl. Add in the butter* and allow to melt. Next, add in ¼ C vegetable broth, salt, and black pepper. Beat until fluffy and then mix in two egg yolks. If the potatoes seem dry add a little more vegetable broth, keeping in mind you want them slightly more firm than how mashed potatoes are typically served.
- On the stove top, over medium-high heat, sauté the onions, carrot, and lamb in 1 Tbsp of oil until the lamb is cooked through. While the lamb is cooking break it apart with a spoon.
- Once the lamb is cooked through add the Worcestershire sauce, minced garlic, and tomato paste. Cook one minute. Stir in the spices and flour and cook 1 more minute. Next, slowly pour in the beef broth while continuously stirring and bring to a simmer. Remove from the heat and stir in the frozen peas.
- Pour the lamb pie filling into a 2.5 quart baking dish and cover with an even layer of the mashed potatoes. Cook in a 425º F oven for 20-25 minutes or until the shepherd's pie is bubbling and the potatoes are beginning to turn golden brown. Allow the dish to sit for 5 minutes before serving.
LAMB SHEPHERD'S PIE
Recipe adapted from "One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.
Provided by Valerie Bertinelli
Categories bake,comfort food,herbs,lamb,Main,potatoes,vegetables
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375ºF.
- Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf.
- Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste.
- Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm.
LAMB SHEPHERD'S PIE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf.
- Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste.
- Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm.
LAMB SHEPHERD'S PIE
Provided by Shauna Ahern
Time 1h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Making the potatoes: Set a large saucepan filled with cold water over high heat. Add enough salt to the water to make it taste like the ocean. Add the potatoes. Bring to a boil, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10 to 15 minutes.
- Ricing the potatoes: Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3 to 4 minutes to steam the potatoes dry. If you own a potato ricer or food mill, push the potatoes through. Or, you can push the potatoes through a fine-mesh sieve with the back of a ramekin or ladle.
- Finishing the potatoes: Put the potatoes back into the pot you cooked them in. Stir the softened butter into the potatoes. Add the cream, egg, and olive oil and stir with a rubber spatula until the potato puree is silky smooth.
- Browning the meat: Set a large skillet over medium-high heat. Pour in the oil, and then add the ground lamb. Cook, stirring occasionally, until the lamb is thoroughly browned. Remove from the pan and set aside.
- Sauteing the vegetables: Add the onions to the pan in which you cooked the lamb, along with the garlic. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the pepper, mushrooms, and carrots and cook until the carrots are softened, about 5 minutes. Add the lavender and rosemary and cook until they release their fragrance, about 1 minute. Add the meat back to the vegetable mixture and remove from heat.
- Making the sauce: Pour in the red wine. Cook, stirring occasionally, until the wine has reduced by half its volume. Add the chicken stock and bring it to a boil. Combine the cornstarch and water and stir until you have a thick slurry. After the chicken stock has simmered for a moment, pour in the slurry and stir the mixture thoroughly. This will thicken the liquid into gravy.
- Finishing the shepherd's pie: Turn on the oven to broil. Transfer the meat and vegetable mixture to a large pie pan. Top with the potato puree. Cook under the broiler until the potatoes have turned a dark golden-brown, about 10 minutes.
- Serve immediately.
LAMB AND WILD MUSHROOM SHEPHERD'S PIE
DH and I made this delicious shepherd's pie a few nights ago and really enjoyed it. We used two pounds of lamb chopped of from a big leg of lamb, rather than using blade chops. I also used salted butter with no problems. Even though I used a 9 inch pie dish as directed, my pie spilled over the sides into the oven while cooking, so be careful. The only problem was the bit of mess in the oven, the pie looked and tasted fine. The recipe is from Williams-Sonoma.
Provided by Dr. Jenny
Categories Savory Pies
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the filling, cut the lamb into 1/2-inch pieces. Stem and cut the mushrooms into 3/4-inch pieces.
- In a large bowl, mix together the flour, salt, pepper, and allspice. Add the lamb and toss to coat evenly.
- In a large nonstick fry pan over medium-high heat, warm 2 Tb of the olive oil. Add the lamb and saute until well browned, about 10 minutes. Transfer to a bowl.
- Add the remaining 1 Tb oil to the pan. Add the shallots and garlic and stir for 1 minute.
- Add the mushrooms and the bay leaf and saute until well browned, about 6 minutes.
- Return the lamb to the pan, stir in the stock and tomato paste and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lamb is tender, about 45 minutes.
- Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish.
- Preheat the oven to 350°F.
- To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil over high heat.
- Peel and slice the potatoes into rounds 1/4 inch thick. Put the potatoes into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket).
- Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl.
- Add the milk, butter, salt, and pepper. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely.
- Bake until the pie is heated through and the potatoes begin to brown, about 35 minutes.
- Sprinkle with remaining chives and serve immediately.
SHEPHERD'S PIE
This must be cooked with lamb mince (shepherds looked after sheep = shepherds pie + lamb/ mutton mince! cottagers looked after cows = cottage pie + beef mince). This is also a great way to use up the leftover Sunday Roast if you have a mincer, as you don't have to cook the mince before it goes in the oven. I said that it takes 1 hr to prepare, but this is for uncooked mince. 10 minutes for cooked mince, just combine it in the dish and put the potatoes on top and pop it in the oven! This can either be served with salad, or hot veggies.
Provided by Belle Vix
Categories Lamb/Sheep
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown the lamb mince, and then add the onions and carrots.
- Boil the potatoes.
- Combine the lamb, gravy and Worcestershire sauce in a tall round pie dish.
- When the potatoes are cooked, mash them with butter and a small amount of milk and cover the top of the pie dish with the potato.
- Scrape the top with a fork to create lines across the top (this makes the potatoes lovely and crusty).
- Cook in the oven for 20- 30 minutes.
Nutrition Facts : Calories 667.8, Fat 53.2, SaturatedFat 23.1, Cholesterol 165.6, Sodium 156, Carbohydrate 6.7, Fiber 1.4, Sugar 3, Protein 38.2
SHEPHERD'S PIE WITH GROUND LAMB
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. In a large skillet heat oil and 2 tablespoons butter over high heat. Add onions and carrots, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
- Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.
- Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.
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
LAMB SHEPHERD'S PIE
Shredding braised lamb shank creates a tender filling. Celery root replaces the usual peas, adding an earthier component to the otherwise traditional mashed-potato-toppeddish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h35m
Yield Makes one 12-inch potpie
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees. Make the filling: Heat oil in a large Dutch oven over medium-high heat. Season lamb shanks generously with salt and pepper. Working in batches, brown lamb shanks on all sides, about 8 minutes. Transfer lamb to a large plate using kitchen tongs. Reduce heat to medium. Add onion and garlic to Dutch oven, and cook until softened, about 4 minutes. Add tomato paste, and cook for 2 minutes. Add wine, and bring to a boil. Cook for 1 minute.
- Return lamb to Dutch oven. Add stock, thyme, and bay leaf. Bring to a simmer. Braise,covered, for 2 1/2 hours.
- Remove Dutch oven from oven, and add celery root and carrots. Braise until meat is falling off the bone and vegetables are tender, about 30 minutes. Let cool slightly.
- Meanwhile, make the topping: Peel potatoes, and cut into 1-inch cubes. Transfer to a medium pot, and cover with salted water. Bring to a boil. Reduce heat to low, and simmer until tender, about 20 minutes. Drain, and pass potatoes through a ricer. Return potatoes to pot, and add cream, butter, and 2 teaspoons salt. Cook over medium heat, stirring until combined and warmed through. (If not assembling potpies immediately, place a piece of plastic wrap directly on the surface of potatoes to prevent a skin from forming.)
- Transfer lamb to a plate using a slotted spoon, and remove meat from bones. Break into smaller pieces using a fork. Skim fat from remaining cooking liquid. Return lamb to Dutch oven, and stir.
- Heat broiler. Transfer filling to a 12-inch (8-cup) gratin dish using a slotted spoon. Add 1/4 cup cooking liquid. Spread mashed potatoes over top, covering the entire surface. Broil 5 inches from heat source until potatoes are golden brown, about 5 minutes. Serve remaining cooking liquid on the side.
TRADITIONAL SHEPHERD'S PIE
This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.
Provided by NicoleMcmom
Time 1h25m
Yield 8
Number Of Ingredients 22
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.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g
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