Rachel Ray 30 Minute Shepherd Pie Recipe 445 Food

BEST 30 MINUTE SHEPHERD'S PIE

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

BURGER OF THE MONTH: GREEN EGGS & LAMB BURGERS

Steps:

• Step 1For the green harissa, in a dry small skillet, stir the seeds over medium heat until toasted, about 1 minute or so. Transfer to a food processor and pulse to coarsely grind. Add the jalapeños, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the EVOO to form a sauce; transfer to a bowl.Step 2In a medium bowl, season the lamb with salt and pepper. Mix in 1 tbsp. EVOO, the red harissa, garlic, and spices. Form into 4 patties (thinner in the centers for even cooking).Step 3Heat a cast-iron skillet over medium-high. Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.Step 4In a small bowl, season the yogurt. Mix in the dill.Step 5In a nonstick skillet, heat a drizzle of EVOO over medium. Crack in the eggs and cook until fried, over easy or medium.Step 6Build the burgers by stacking the bun bottoms, the dill-yogurt sauce, lettuce, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun tops.

30 MINUTE SHEPHERD'S PIE

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small rectangular flameproof casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

STEAKHOUSE SHEPHERD'S PIE

Steps:

• Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
• Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.
• While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
• Pour gravy over meat and turn on broiler.
• Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately right from the hot skillet.

SMOKY TURKEY SHEPHERD'S PIE

Steps:

• Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.
• Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper, and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.
• Preheat your broiler to high.
• When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.
• Pour turkey mixture into a medium flameproof casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.

HORSERADISH MASHED POTATO SHEPHERD'S PIE BY RACHAEL RAY

Steps:

• Place the potatoes in large pot of cold water and bring to boil. Salt water, lower heat, and simmer until fork tender, about 15 minutes.
• Drain, mash with milk until smooth.
• Stir in egg and horseradish and season with salt and pepper.
• In large skillet, heat oil over medium heat. Add veggies and bay leaf.
• Season with salt and pepper. Cook 8-10 minutes.
• Crumble beef into pan and cook for about 5 minutes. Sprinkle flour on top and cook 1 minute, stirring.
• Stir in beef broth and cook for 1-2 minutes until thickened.
• Season with worcestershire sauce and plenty of salt and pepper.
• Discard bay leaf.
• Preheat oven to 450. Grease medium casserole dish and add meat mixture and top with potatoes.
• Bake until golden, about 5-10 minutes.
• Sprinkle chives on top.

RACHAEL RAY'S STEAKHOUSE SHEPHERD'S PIE - 30 MINUTE MEAL

Steps:

• Following the directions will allow everything to come together at the end.
• Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes.
• Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil.
• Add bacon. Crisp bacon and remove to paper towel lined plate.
• Add sirloin to the pan and caramelize the meat, 7 to 8 minutes.
• Add in the mushrooms and onions and cook until tender, 8 to 10 minutes more.
• Then season with salt and pepper.
• While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
• Turn on broiler and have top rack 6 inches away from broiler flame.
• Pour gravy over meat and cook until the gravy thickens.
• Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
• Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream.
• Stir egg yolk into the potatoes.
• Stir Ranch Dressing into the potatoes.
• Stir shredded cheese into the potatoes.
• Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
• Garnish the potatoes with paprika.
• Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
• Serve immediately.

RACHEL RAY 30 MINUTE SHEPHERD PIE RECIPE - (4.4/5)

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and corn. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.