Rice Shepherds Pie Food

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!

SHEPHERD'S PIE WITH CAULIFLOWER TOPPING

Steps:

• Preheat oven to 375 degrees F. Heat a 12-inch ovenproof skillet over medium-high heat. Add beef, onion and garlic; cook, stirring often to crumble, until the beef is browned and onion is tender, 8 to 10 minutes. Stir in drained tomatoes, Worcestershire, rosemary, 1 tablespoon parsley, 1 teaspoon pepper and 1/4 teaspoon salt. Whisk broth and flour in a small bowl; stir into the mixture in the skillet. Cook over medium-low heat, stirring often, until the mixture thickens, about 15 minutes.
• Meanwhile, place cauliflower and water in a large saucepan; bring to a boil over high heat. Cover and reduce heat to medium-high; cook until the cauliflower is tender when pierced with a fork, about 10 minutes. Drain. Add butter, cream and the remaining 1/2 teaspoon salt; mash with a fork or potato masher until smooth (you will have about 4 cups mashed).
• Carefully spoon the mashed cauliflower over the hot mixture in the skillet, gently spreading it over the top (do not mix the 2 layers together). Sprinkle with the remaining 1/2 teaspoon pepper.
• Bake until the top is beginning to brown and the filling is bubbly, 22 to 25 minutes. Sprinkle with the remaining 2 tablespoons parsley before serving.

POOR MAN'S SHEPHERD'S PIE

Steps:

• In a medium saucepan, bring water and brown rice to a boil. Reduce heat, cover and simmer for 45 to 50 minutes.
• Meanwhile, in a medium skillet over high heat, brown the ground beef and drain fat.
• Stir the mushroom soup, green onion, Worcestershire sauce, soy sauce and pepper into the skillet with the beef. Simmer on medium low heat for 10 minutes. Serve over the rice.

GLUTEN-FREE SHEPHERD'S PIE

Steps:

• Gather the ingredients.
• Fry bacon until crisp . Remove and chop. Set aside.
• Add ground meat, onion, celery, and carrot to the pan with bacon fat. Fry over medium-high heat until the meat is browned.
• Add mushrooms and frozen peas and cook for about 3 more minutes.
• Add gluten-free sweet rice flour as a thickener and stir to blend.
• Stir in tomato paste, gluten-free Worcestershire sauce, beef stock, bacon, thyme, parsley, and optional rosemary. Cook until the mixture is thick and all vegetables are tender. Remove from heat and set aside.
• Preheat oven to 375 F.
• Fill a large saucepan about half full with water. Add 1 teaspoon salt and bring to a boil.
• Peel and quarter potatoes. Carefully add to boiling water, reduce heat to medium, and simmer until the potatoes are tender. Drain completely.
• Use a potato ricer or masher. Add butter and milk and mash until smooth.
• Stir in shredded cheddar cheese and chopped chives . Salt and pepper to taste.
• Spoon meat and vegetable mixture into a 1 1/2-quart baking dish.
• Spread mashed potatoes over the top of the meat. Use a spatula to smooth and a fork to make a pattern in the potatoes if you like.
• Bake in the heated oven for about 30 minutes or until the potatoes are golden brown.
• Serve hot and enjoy.

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.

SHEPHERD'S PIE

Steps:

• Add potatoes to pot with water: Place potatoes in a medium pot or large saucepan. Cover with water by 1-inch and season water with salt. Bring to a boil over medium-high heat.
• Cook potatoes until tender: Let gently boil until potatoes are fully tender when pierced with a fork, about 10 - 15 minutes. Drain in a colander and rinse under hot water for about 5 seconds to remove excess starches (which can make potatoes gluey).
• Rice Potatoes: Drain potatoes then pass through a food mill or potato ricer into same pot*.
• Stir with liquid ingredients: Melt 5 Tbsp butter and add to potatoes along with half and half and sour cream. Stir just to combine while seasoning with salt to taste and adding an extra 1 -2 Tbsp half and half to thin if needed. Cover and set aside if filling isn't yet complete.
• Saute veggies: Melt remaining 1 Tbsp butter in a 12-inch (and deep) cast iron skillet. Add onion, carrots, celery and saute until nearly soft, about 6 minutes. Add garlic and saute 1 minute longer.
• Cook beef: Add ground beef in chunks and cook and break up beef until no longer pink, about 6 minutes. If you find there's lots of excess fat then dab some up using balled up paper towels held by tongs (leave 1 - 2 Tbsp rendered fat).
• Add thickeners: Add flour and tomato paste and saute 1 minute.
• Pour in liquids, let reduce: Pour in red wine, beef broth, Worcestershire, thyme and rosemary. Bring to a simmer stirring frequently. Reduce heat to low and let simmer until reduced by about 2/3 (and alcohol scent has cooked off), about 8 - 10 minutes.
• Add remaining greens: Stir in peas and parsley and heat through, about 1 minute. Season filling with salt and pepper to taste.
• Assemble shepard's pie: Spread beef filling into an even layer. Dollop spoonfuls of mashed potatoes evenly over top then spread into an even layer**.
• Decorate: Run a fork along top to create a pattern of wavy rows.
• Bake: Move oven rack about 5-inches below broiler and preheat broiler to high. Transfer to oven and let broil until golden brown on top about 4 - 6 minutes (keep a close on it as every oven varies).
• Rest: Let rest a few minutes before serving. Garnish with parsley if desired.

SLOW-COOKER SHEPHERD'S PIE

Steps:

• Prick potatoes all over with a fork. Microwave potatoes on high, turning once, until tender, about 15 minutes. Remove from microwave, let cool slightly, then peel and mash with milk and butter. Season with salt and pepper.
• In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 second longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginnning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 teaspoon each salt and pepper. In a small cup, whisk cornstarch with 1 cup water. Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker.
• Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.

RICE SHEPHERD'S PIE

Steps:

• In a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes.
• Add the mushrooms and celery and cook until tender.
• Mix with the hamburger.
• Add the salt and pepper.
• Mix the mushroom soup, milk and soya sauce.
• Mix the rice with the green onions, carrots and 1/4 to 1/3 of the mushroom soup mixture.
• In a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture.
• Top with the remaining rice mixture.
• Dot with 2 tbsp of butter, sprinkle with salt and pepper if desired.
• Bake at 350 F for 20 minutes.
• Cover with sour cream and sprinkle with paprika.
• Return to oven for 10 minutes.
• Serve hot.