Pork Tenderloin Shepards Pie Food

PORK SHEPHERD'S PIE

Steps:

• In a skillet over medium heat, brown pork until no longer pink. Add onion and garlic. Cook until vegetables are tender; drain. Stir in rice, gravy, salt and thyme. Spoon into a greased 11x7-in. baking dish. , In the same skillet, saute carrot and onion in butter over medium heat for 5 minutes. Stir in cabbage; cook for 1 minute. Add broth, salt and pepper; cover and cook for 10 minutes. Spoon over pork layer. , Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until browned.

SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F.
• Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.
• Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.
• Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.
• Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
• Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
• Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.

BEEF SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F.
• Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
• Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
• Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
• Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

PUERTO RICAN SHEPHERD PIE (PASTELON)

Steps:

• To make sofrito: Place the onion, bell pepper, parsley, cilantro, culantro, garlic, and water into a blender. Cover, and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use.
• Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. Drain and discard any excess grease; set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium heat. Arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes. Remove from heat. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. Pour 4 beaten eggs over the plantains, then spread the beef on top. Layer the green beans over the beef, then arrange the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning.
• Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.

PORK SHEPHERD'S PIE

Steps:

• Remove fat and gristle from meat: chop, measure, set aside.
• Cook and mash potatoes,. Whip with electric beater, adding half the butter and enough cream to make a smooth mixture. Add salt and pepper to taste.
• While potatoes, cook, melt second half of butter in frying pan: add onion and garlic; saute 8 minute or until onions are golden.
• Add flour (if not using gravy), stir until blended. Add drippings, broth or gravy. Stir until smooth and thickened. Add mustard, thyme and chopped meat; heat through. Add half the parsley.
• Spread 1 cup of potatoes in bottom of buttered 1 1/2 -2 quart baking dish. Pour meat mixture over top. Pipe or spoon mashed potatoes around edge.
• Bake in center of oven at 400°F for 20 minutes or until lightly browned.
• Garnish with remaining parsley.

TRADITIONAL IRISH SHEPHERD'S PIE

Steps:

• Pre-heat oven to 200C/400°F.
• Saute carrots in the olive oil until starting to get tender.
• Add in the onions and saute for a minute or two then add the meat.
• Season with black pepper and thyme.
• Cook until browned then drain fat.
• Add the butter and peas.
• Sprinkle with flour and stir through.
• Add tomato paste, wine and Worcestershire sauce.
• Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
• Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
• Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
• Bake for about 20 minutes or until the potato is nice and browned on top.
• Serve as is or with some crusty bread to mop up that yummy sauce!

TRADITIONAL SHEPHERD'S PIE

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.

CHEF JOHN'S SHEPHERD'S PIE

Steps:

• Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
• Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
• Transfer beef mixture into an oven-proof casserole dish.
• Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
• Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
• Sprinkle with remaining 1/4 cup of grated cheese.
• Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.

PORK TENDERLOIN SHEPARDS PIE

Steps:

• Spray pie plate with non stick cooking spray. Layer pork, green beans, salt and pepper, gravy and top with prepared mashed potatoes.
• Bake 30 minutes at 350 degrees. Sprinkle with sharp cheddar cheese and put back in oven until melted.

PORK, APPLE AND SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 400°F.
• 1) In a large pot of boiling salted water, cook sweet potatoes until fork tender, about 15 minutes. Drain, then return to pan with next four ingredients, mash and set aside.
• 2) Season pork with salt & pepper. In a large, deep skillet, heat oil over medium-high heat. Cook pork, in batches until browned on all sides; remove to a plate.
• 3) Add celery and onion to the fat in the pan and sauté until lightly browned. Return pork to pan with apple, apple juice, broth, thyme, sage and additional salt and pepper; reduce heat and simmer for 5-8 minutes or until liquid has reduced by about two-thirds.
• 4) Transfer to large baking dish (I used a 9x13 glass cake pan) and top with sweet potatoes, smooth top. Bake for about 30 minutes, until browned on top.

SUPER-QUICK PARSNIP SHEPHERD'S PIE

Steps:

• Mix ground beef with cardamom, basil, salt, and pepper.
• Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until completely browned, 5 to 7 minutes.
• Mix corn and peas in a bowl. Pour enough boiling water over the corn and peas to cover completely; soak until heated through, 5 to 10 minutes.
• Bring a small saucepan of water to a boil. Cook parsnip in boiling water until fork-tender, 5 to 7 minutes; drain and transfer parsnip to a bowl. Pour butter over parsnip and mash with a fork.
• Divide beef, peas and corn mixture, and mashed parsnips between two plates.

PORK SHEPHERD'S PIE

Steps:

• Place potatoes in a large saucepan and cover with water; bring to a boil.
• Cover and cook for 20-25 minutes or until very tender. Drain well.
• Mash potatoes with the cream, 2 tablespoons butter, salt, and pepper. Spread 1 1/2 cups of the mashed potatoes into a greased shallow 1-1/2 quart baking dish.
• In a large skillet, sauté onion and garlic in remaining butter until tender.
• Stir in flour until blended. Gradually stir in broth, mustard, thyme, and 2 tablespoons parsley.
• Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust.
• Pipe or spoon remaining potatoes over top. Bake, uncovered, at 375 for 35-40 minutes or until browned. Sprinkle with remaining parsley.

DOWN SOUTH SHEPHERD'S PIE

Steps:

• Preheat the oven to 180C/gas 4.
• Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes.
• Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
• Pour in the red wine and reduce until almost completely evaporated.
• Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
• Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly.
• Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning.
• Spoon the mince into the bottom of a large ovenproof dish.
• Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
• Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks.
• Bake in the oven for approximately 20 minutes, until bubbling and golden brown.