Savory Shepherds Pie Food

SHEPHERD'S PIE

Steps:

• Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
• Preheat the oven to 400 degrees F.
• While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

SAVORY SHEPHERD'S PIE

Steps:

• Heat oven to 350ºF.
• Cook crumbles as directed on package; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Top with mixed vegetables, 1/2 cup cheese, gravy and potatoes.
• Bake 40 min. or until heated through. Top with remaining cheese; bake 5 min. or until melted.

SAVORY SHEPHERD'S PIE

Steps:

• Preheat oven to 400°F.
• Boil potatoes and celery root until just fork tender, drain.
• Add the milk and 2 tbsp butter and mash until fairly smooth.
• Brown pork in a medium heavy skillet, remove from pan leaving the juices.
• In the skillet, add 2-3 tbsp butter to the meat juices and melt.
• Add the carrots, parsnips, leek, and fennel; cook until tender.
• Add the flour to the vegetables and stir to coat, cook 2 more minutes.
• Add the sherry, then the chicken broth.
• Stir the pork back in, scraping the pan bottom.
• Remove from heat.
• In a casserole dish, layer all the pork/veggie mixture, then the peas.
• Drop the potatoes on in spoonfuls and spread to cover.
• Dot the top with the remaining 1 tbsp butter.
• Top with shredded cheese.
• Bake 30 minutes.

SAVORY SHEPHERD'S PIE

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• In a large heavy skillet, saute meat until browned on all sides, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef and chicken bouillon, rosemary, salt, pepper, steak seasoning and onion flakes. Stir in frozen vegetables. Cook, stirring occasionally, until most of the water has evaporated.
• Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes. Bake in preheated oven for 20 to 30 minutes, or until top begins to brown.