Not Your Mamas Shepard Pie Food

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.

MY MOTHER'S SHEPHERD'S PIE

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.

MOM'S SHEPHERD'S PIE

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.

SHEPHERD'S PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220˚C).
• Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
• Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
• Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
• Pour in the red wine and reduce until almost completely evaporated.
• Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
• Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
• Transfer the potatoes to a large bowl and mash until smooth.
• Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
• Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
• Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
• Bake for 30 minutes, until the potatoes are golden brown.
• Enjoy!

NOT YOUR MAMA'S BLACK-EYED PEAS

Steps:

• Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
• Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
• Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
• Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.

MAMAS SHEPHERDS PIE

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.

NOT YOUR MAMA'S SHEPARD PIE

Steps:

• Cut approx 3 strips of bacon into lardon and fry till crispy. Remove and set aside. Brown ground beef in bacon drippings once almost completely browned add diced onion. Saute until meat is fully cooked approx 5 minute.
• Remove ground beef onion mixture with slotted spoon and place on paper towel lined plate. Set aside. Prepare frozen corn and spinach per instructions. Wring all liquid from spinach. Place spinach and corn in skillet and begin to saute approx 3 min add garlic and bacon for another 2 minute.
• Add 4 tbs of your favorite of Alfredo Sauce and 1/2 cup of chicken broth let simmer for about 5 min or so.
• In a casserole dish first place ground beef and onion mixture push mixture down to compact it. Next pour the spinach Alfredo mixture over ground beef mixture. Spoon mashed potatoes over the Spinach Alfredo Mixture in a nice even layer. Sprinkle Parmesan cheese and bake at 350 degrees for approx 45 min till golder bubbly.