LOBSTER SHEPHERD'S PIES
Individual shepherd's pies can be baked in fluted ramekins, shallow ovenproof casseroles, or even Pyrex bowls.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Cover potatoes with water by 2 inches in a medium stockpot. Add 1 tablespoon salt, and bring to a boil. Reduce heat; simmer, partially covered, until tender, about 20 minutes. Drain. Mash potatoes or pass through a ricer. Stir in 4 tablespoons butter, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in yolks.
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Add leeks, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, for 2 minutes. Cover; reduce heat to medium-low. Cook, stirring occasionally, until tender, about 8 minutes.
- Stir in flour, and cook for 1 minute. Stir in stock, and bring to a boil. Reduce heat, and let simmer for 2 minutes. Stir in lobster and dill, and divide among four 10-ounce baking dishes. Top each with 3/4 cup potato mixture, leaving a 1/2-inch border, and a butter pat. Garnish with dill sprigs. Bake on a baking sheet until bubbling, about 30 minutes. Let stand for 15 minutes before serving.
LOBSTER SHEPHERD'S PIE
Removing the lobster from the shells prevents them from overcooking, and the shells help build an excellent sauce.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Seafood Shellfish Lobster Potato White Wine Garlic Milk/Cream Horseradish Onion
Yield 4 Servings
Number Of Ingredients 20
Steps:
- Place a rack in top-most position of oven; preheat to 400°F. Roast potatoes directly on rack until tender, 60-70 minutes. Let sit until cool enough to handle.
- Meanwhile, heat 2 Tbsp. butter in a large saucepan over medium-high until melted and foaming. Add lobster shells and cook, stirring often, until bright red, about 5 minutes. Add tomato paste and cook, stirring, until it starts to brown and stick to pot, about 1 minute. Add wine and cook, scraping up browned bits, until almost completely evaporated, about 3 minutes. Add yellow onion, garlic, celery, bay leaves, peppercorns, 1 carrot, and 4 cups water. Toss in a generous pinch of kosher salt and bring to a boil over medium-high. Reduce heat and simmer briskly until liquid is reduced by two-thirds, 50-60 minutes. Strain stock through a fine-mesh sieve into a heatproof measuring glass; discard solids. (You should have about 1 1/2 cups.)
- While the potatoes are cooling, warm 1 cup half-and-half and 2 Tbsp. butter in a medium saucepan over low heat just to melt butter.
- Split potatoes lengthwise and scoop flesh into half-and-half mixture. Smash with a potato masher until mixture is smooth and lump-free; season generously with kosher salt and pepper. Remove from heat and mix in egg yolks, dill, and horseradish; cover with plastic wrap and set aside.
- Melt remaining 4 Tbsp. butter in a clean large saucepan over medium. Add pearl onions and remaining carrots and cook, stirring, until onions start to turn translucent, 5-8 minutes. Sprinkle flour over; stir to combine. Cook, stirring, until flour leaves a film on bottom of pot, about 4 minutes. Stirring constantly, gradually stream in stock, then bring to a simmer. Remove from heat and stir in remaining 1/2 cup half-and-half; season sauce with kosher salt and pepper. Let cool slightly.
- Arrange lobster pieces in a shallow 1 1/2-qt. baking dish and ladle sauce over. Dollop mashed potatoes on top and use the back of the spoon to spread across surface, creating decorative swirls. Sprinkle with sea salt. Bake on a foil-lined baking sheet until lobster is cooked through and filling is bubbling around the edges, 20-25 minutes. Turn on broiler and broil pie just until topping is browned in spots, about 1 minute. Let rest 5-10 minutes before serving.
- Do Ahead
- Pie can be assembled 1 day ahead; cover and chill. Bring to room temperature and uncover before baking.
SHEPHERD'S PIES
These pies, filled with ground lamb and topped with potato, are hearty comfort food for the fall weather.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
- Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
- Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
- Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
- In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.
Nutrition Facts : Calories 486 g, Fat 25 g, Fiber 5 g, Protein 26 g
LOBSTER SHEPHERD'S PIES RECIPE - (4.3/5)
Provided by á-4084
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Cover potatoes with water by 2 inches in a medium stockpot. Add 1 tablespoon salt, and bring to a boil. Reduce heat; simmer, partially covered, until tender, about 20 minutes. Drain. Mash potatoes or pass through a ricer. Stir in 4 tablespoons butter, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in yolks. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add leeks, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, for 2 minutes. Cover; reduce heat to medium-low. Cook, stirring occasionally, until tender, about 8 minutes. Stir in flour, and cook for 1 minute. Stir in stock, and bring to a boil. Reduce heat, and let simmer for 2 minutes. Stir in lobster and dill, and divide among four 10-ounce baking dishes. Top each with 3/4 cup potato mixture, leaving a 1/2-inch border, and a butter pat. Garnish with dill sprigs. Bake on a baking sheet until bubbling, about 30 minutes. Let stand for 15 minutes before serving. Cook's Notes This recipe can be doubled, but be sure to add three extra lobsters when you make the lobster stock and meat.
LOBSTER SHEPHERD'S PIE
Provided by Molly O'Neill
Categories side dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Steam lobsters until slightly underdone, about 9 minutes. Let cool. Meanwhile, peel potatoes and cut into 1-inch pieces. Boil until soft, drain and pass through a ricer. Set aside.
- Shell the cooled lobster meat, cut into large chunks and set aside.
- Heat 1 tablespoon of butter in a large skillet over medium heat. Add the shallots and saute 1 minute. Add the leeks and carrots and saute 10 minutes. Add the mushrooms and cook for 10 minutes more. Add the wine and simmer 5 minutes. Stir in the cream and the peas and simmer 5 minutes. Stir in 2 teaspoons of salt and pepper and set aside.
- Preheat the oven to 350 degrees. Place the potatoes in a large saucepan over medium heat. Add the remaining butter and half-and-half and stir until melted and smooth. Stir in the remaining salt and pepper. Stir the lobster into the vegetable mixture. Spoon the lobster mixture into a large, shallow oval casserole. Spread the potatoes over the top. Bake until heated through, about 25 minutes. Garnish with chives. Serve hot.
Nutrition Facts : @context http, Calories 734, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 23 grams, Fiber 8 grams, Protein 66 grams, SaturatedFat 13 grams, Sodium 1886 milligrams, Sugar 10 grams, TransFat 0 grams
GRANDMOTHER'S LOBSTER PIE
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil over high heat. Salt the water and add the lobsters. When the water comes to a second boil, cook the lobsters for 12 to 15 minutes. Remove the lobsters from the water and let cool. Crack the tails, knuckles and claws. Pick out the meat from the shells over a bowl to hold the juices. Reserve the tomalley. Set aside.
- Preheat the oven to 425 degrees F.
- Melt the butter in a frying pan over medium heat and add the tomalley and lemon juice. Remove from heat and stir in the crushed snack crackers. Add enough reserved lobster juice so the mixture is thick like turkey stuffing. Divide lobster meat among 4 individual casserole dishes. Cover each dish with the cracker mixture, patting it on evenly. Bake until the top begins to brown, about 10 minutes. Remove the dishes from the oven and garnish each with a parsley sprig and a lemon wedge.
SHEPHERD'S PIE
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Lightly grease a 6-cup baking dish and set aside.
- Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
- Preheat the oven to 400 degrees F.
- Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate. Add the heavy cream and mix well. Remove from the heat.
- Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes. Remove from the oven and serve immediately.
SHEPHERD'S PIE - EMERIL LAGASSE
Make and share this Shepherd's Pie - Emeril Lagasse recipe from Food.com.
Provided by Ms. DMAC
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Lightly grease a 6-cup baking dish and set aside.
- Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes.
- Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes.
- Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes.
- Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil.
- Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
- Preheat the oven to 400 degrees F.
- Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes.
- Drain in a colander and return to the pot.
- Over low heat, mash the potatoes with a potato masher.
- Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate.
- Add the heavy cream and mix well. Remove from the heat.
- Remove the pot with the meat from the heat. Remove the bay leaf.
- Spoon into the prepared dish and top with the mashed potatoes, smoothing the top.
- Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes.
- Remove from the oven and serve immediately.
More about "lobster shepherds pies food"
LOBSTER SHEPHERD’S PIE RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (3)Estimated Reading Time 4 minsServings 4
- Place a rack in top-most position of oven; preheat to 400°. Roast potatoes directly on rack until tender, 60–70 minutes. Let sit until cool enough to handle.
- Meanwhile, heat 2 Tbsp. butter in a large saucepan over medium-high until melted and foaming. Add lobster shells and cook, stirring often, until bright red, about 5 minutes. Add tomato paste and cook, stirring, until it starts to brown and stick to pot, about 1 minute. Add wine and cook, scraping up browned bits, until almost completely evaporated, about 3 minutes. Add yellow onion, garlic, celery, carrot, bay leaves, peppercorns, and 4 cups water. Toss in a generous pinch of kosher salt and bring to a boil over medium-high. Reduce heat and simmer briskly until liquid is reduced by two-thirds, 50–60 minutes. Strain stock through a fine-mesh sieve into a heatproof measuring glass; discard solids. (You should have about 1½ cups.)
- While potatoes are cooling, warm half-and-half and remaining 2 Tbsp. butter in a medium saucepan over low heat just to melt butter.
- Split potatoes lengthwise and scoop flesh into half-and-half mixture. Smash with a potato masher until mixture is smooth and lump-free; season generously with kosher salt and pepper. Remove from heat and mix in egg yolks, dill, and horseradish; cover with plastic wrap.
LOBSTER SHEPHERD'S PIE - FRAMED COOKS
From framedcooks.com
RECIPE FOR LOBSTER SHEPHERD’S PIE - THE BOSTON GLOBE
From bostonglobe.com
LOBSTER SHEPHERD'S PIE – PURE FOOD FISH MARKET
From freshseafood.com
Estimated Reading Time 50 secs
CLASSIC SHEPHERD'S PIE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
BIG GAME PARTY FOOD: LOBSTER SHEPHERD'S PIE - CBS BOSTON
From cbsnews.com
LOBSTER SHEPHERDS PIE FOOD- WIKIFOODHUB
From wikifoodhub.com
LOBSTER SHEPHERD'S PIES - PESCATARIAN RECIPES
From fooddiez.com
LOBSTER SHEPHERD’S PIE | RECIPE | SHEPHERDS PIE, RECIPES, FOOD
From pinterest.co.uk
LOBSTER PIE - GATED.RESTAURANTBUSINESSONLINE.COM
From gated.restaurantbusinessonline.com
LOBSTER SHEPHERDS PIE* - MENU - NANTUCKETS RESTAURANT - YELP
From yelp.com
17 ST. PATRICK'S DAY SHEPHERD'S PIE RECIPES | TASTE OF HOME
From tasteofhome.com
LOBSTER SHEPHERD'S PIE RECIPE | EAT SMARTER USA
From eatsmarter.com
LOBSTER SHEPHERD'S PIE | RECIPE | SHEPHERDS PIE, SEAFOOD RECIPES, …
From pinterest.com
LOBSTER SHEPHERD'S PIES RECIPE | RECIPE | FOOD, RECIPES, LOBSTER …
From pinterest.ca
10 BEST SEAFOOD SHEPHERDS PIE RECIPES | YUMMLY
From yummly.com
RECIPE FOR LOBSTER SHEPHERD’S PIE – JOCELYN RUGGIERO
From jocelynruggiero.com
WHAT TO SERVE WITH SHEPHERD’S PIE? 13 SAVORY SIDE DISHES
From eatdelights.com
LOBSTER SHEPHERD'S PIE RECIPE - YOUTUBE
From youtube.com
LOBSTER SHEPHERD'S PIES RECIPE | RECIPE | FOOD, RECIPES, SEAFOOD …
From pinterest.fr
WHAT TO SERVE WITH SHEPHERD’S PIE: 25+ BEST SIDE DISH RECIPES
From cookingchatfood.com
LOBSTER SHEPHERD'S PIE - DINING AND COOKING
From diningandcooking.com
LOBSTER RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
SHEPHERDS PIE RECIPES - FOOD.COM
From food.com
[I ATE] LOBSTER SHEPHERDS PIE : FOOD
From reddit.com
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