SEA SHEPHERDS PIE
Make and share this Sea Shepherds Pie recipe from Food.com.
Provided by alleycatb
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350°F.
- spread mashed potatoes over the bottom of a casserole dish.
- mix tuna, chopped celery, Worcestershire sauce, spices and mayonnaise
- spread tuna mix over the potatoes.
- sprinkle roasted red pepper over the tuna mix.
- add most of the grated cheese over the red peppers and arrange the tomatoes over the cheese.
- put the rest of the cheese over tomatoes and sprinkle the parmesan cheese over entire mixture
- bake in the oven for 25 minutes or so until cheese is melted tomatoes are soft and slightly caramelized and the mixture is heated through; serve.
Nutrition Facts : Calories 374.9, Fat 20.4, SaturatedFat 8.8, Cholesterol 58.5, Sodium 934.4, Carbohydrate 26, Fiber 2, Sugar 4.3, Protein 21.9
SHEPHERD'S PIE
When you're in the mood for a meaty, savory comfort-food classic, serve Alton Brown's Shepherd's Pie from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 21
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.
THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
- Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
- Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
- To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
- Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.
NO-FUSS SHEPHERD'S PIE
We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
- When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
- Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
- Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
- Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
- Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
- Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
- Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 663 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.35 milligram of sodium
More about "sea shepherds pie food"
25 COMFORTING SHEPHERD'S PIE RECIPES - FOOD NETWORK
From foodnetwork.com
著者 By
SEAFOOD SHEPHERD’S PIE – AS SEEN ON RESTAURANT: …
From chefirvine.com
推定読み取り時間 6 分
材料5つでOK!カナダ・アメリカで作るシェパーズパイ …
From japawifelife.com
推定読み取り時間 4 分
CLASSIC SHEPHERD'S PIE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
SEAFOOD PIE - 30 RECIPES | WOOLWORTHS
From woolworths.com.au
CLASSIC SHEPHERD'S PIE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO COOK THE PERFECT SHEPHERD’S PIE | FOOD | THE GUARDIAN
From theguardian.com
BEST SHEPHERD'S PIE RECIPES - BBC FOOD
From bbc.co.uk
CREAMY SEAFOOD SHEPHARD'S PIE | TASTEMADE
From tastemade.com
SEAFOOD SHEPHERD’S PIE – SHEKNOWS
From sheknows.com
SHEPHERD'S PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
シェパーズパイ - WIKIPEDIA
From ja.wikipedia.org
FISH SHEPHERD’S PIE | RICARDO
From ricardocuisine.com
EASY SHEPHERD'S PIE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO EAT: SHEPHERD'S PIE | FOOD | THE GUARDIAN
From theguardian.com
10 BEST SEAFOOD SHEPHERDS PIE RECIPES | YUMMLY
From yummly.com
SHEPHERD'S PIE RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
SHEPHERDS PIE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love