MY MOTHER'S SHEPHERD'S PIE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
- For the filling: Preheat the oven to 375 degrees F.
- In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
- In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley.
- For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.
MY MOM'S SHEPHERD'S PIE
Make and share this My Mom's Shepherd's Pie recipe from Food.com.
Provided by breezee1984
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix together cream of mushroom soup, kidney beans and cooked hamburger.
- Put in bottom of glass baking dish.
- Add mashed potatoes in an even layer on top of the mixture.
- Add cheese on top of mashed potatoes.
- Bake in 450°F oven for 20 minutes or until all of the cheese is melted.
Nutrition Facts : Calories 525.5, Fat 27.2, SaturatedFat 14.1, Cholesterol 62.1, Sodium 1584.3, Carbohydrate 47.1, Fiber 6.5, Sugar 4.4, Protein 23.9
MOM'S SHEPHERD'S PIE
This recipe is simple and affordable. It's made up of common ingredients from the pantry- ground beef, green beans, tomato sauce, potatoes and seasonings. I'm not sure where it came from, but I know there are many variations. This is Mom's! Try serving with cranberry sauce or other fruit of your choice.
Provided by Missy
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
- To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
- Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.
Nutrition Facts : Calories 637.8 calories, Carbohydrate 63.5 g, Cholesterol 96.9 mg, Fat 30.7 g, Fiber 9.4 g, Protein 27.3 g, SaturatedFat 12.4 g, Sodium 651 mg, Sugar 3.9 g
MOM'S SHEPHERD'S PIE
This is my mom's version of shepherd's pie...very easy and kid friendly. I now make it for my little girl...
Provided by Amy V
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Layer ingredients in order in 8x8 casserole dish, arranging tater tots on the top.
- Bake in oven@ 350 degrees for 1 hour.
- (Can easily be doubled for a 9x13 baking dish.).
Nutrition Facts : Calories 366.2, Fat 17.5, SaturatedFat 6.6, Cholesterol 79.3, Sodium 589, Carbohydrate 24.8, Fiber 8, Sugar 5, Protein 29.5
MY MOTHER'S SHEPHERD'S PIE
Geoffrey Zakarian ate this dish often as a kid, but he didn't know it as shepherd's pie, just as a tasty use of leftovers. "My mom, Viola, served it whenever there was extra meat," he says. "It's the best comfort food." The recipe is easy to adjust based on what you have: You can substitute ground beef or turkey for the lamb or swap the potato for cauliflower or turnip purée.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the potatoes: Peel and cube the potatoes into a 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
- For the filling: Preheat the oven to 375˚ F. In a medium sauté pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
- In a large shallow ovenproof braising pan, heat the canola oil over medium-high heat. Add the diced onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Cook, stirring, until the lamb is cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Spoon off any excess fat. Season with salt and pepper and stir in the parsley.
- Top the lamb mixture with an even layer of the potatoes. For the topping: Drizzle the potatoes with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the potatoes are lightly browned, about 40 minutes. Garnish with additional parsley.
MUMMY BOOME'S TRADITIONAL SHEPHERDS PIE
Steps:
- Preheat oven at 400 degrees F.
- Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
- Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.
WORLDS BEST SHEPHERDS PIE
Shepherds Pie is my favorite dish. I make it multiple ways. This way is the easiest and most tasty. Don't be afraid to add or subtract ingredients to suit your taste buds. The key ingredient for this is the cream of corn. Unless you absolutely hate cream of corn i wouldn't recommend omitting it. But that's up to you. Enjoy!!
Provided by Shano Mac
Categories Savory Pies
Time 55m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Start by boiling 4-6 cups of water. Enough to accommodate the potatoes.
- When water is boiling add the chopped potatoes. Boil for 10-12 mins while you are cooking the hamburger.
- Put the hamburger into a pan and cook on medium high until it begins to brown.
- Add the chopped onion and garlic.
- Cook until the onions become soft and the hamburger is almost done. Maybe 8-10 mins?.
- Add the creamed corn,regular corn, and the green beans.
- Mix all together thoroughly.
- Season the mixture with the garlic salt, onion salt, salt & pepper.
- Cook for another 4-6 mins mixing often.
- At this point strain the finished potatoes and put them back in the pot u cooked them inches Add the 3 tbsp butter and a little bit of the warm milk. Use an electric beater and start to whip them. Slowly adding the rest of the milk.
- Put the hamburger mixture into a medium sized cooking pot 8-10 inch's in diameter, 3-4 inches deep. Spread it evenly in the pot.
- Using a spatula scrape out the mashed potatoes and spread them evenly over the top of the meat mixture.
- Sprinkle the top with the Montreal steak seasoning and paprika.
- Bake at 350 for 25-30 mins or until the juices start bubbling out the sides.
- Enjoy!
MAMAS SHEPHERDS PIE
My mom made this all the time growing up and I still make it today. My boyfriend loves it. Serving size is approximate
Provided by babyblue0042
Categories Savory Pies
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Brown ground beef and drain.
- Drain MOST of the water out of the peas and corn then dump peas and corn into casserole dish.
- Mix in the ground beef with the corn and peas.
- Spread potatoes over the top to cover well.
- Cover top with slices of velvetta or shredded cheddar.
- Bake for approximately 15 minutes or until cheese is melted.
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