THE SHAKESPEARE TAVERN'S SHEPHERD'S PIE
I'll be surprised if this isn't the best shepherd's pie you've ever eaten! This recipe is adapted from the New American Shakespeare Tavern in Atlanta, Georgia. I would like to point out that the chef at the Tavern likes to clarify that in England this would be called cottage pie because it is made with beef, not mutton (lamb) - "thus the need for the shepherd." Most Americans are more familiar with the name, shepherd's pie. No matter what you call it, this pie is something special ...chuck roast slow-cooked until it's falling apart tender with delicious vegetables and herbs, topped with garlic mashed potatoes. It smells so heavenly while it's cooking that I guarantee your family (and friends and neighbors) will gather around the oven waiting for you to serve it. Although, this shepherd's pie is fairly easy to prepare, make it on a day that you have some extra time, since it is a little time consuming...but, Oh, So Well Worth It!!!!!!
Provided by Alan in SW Florida
Categories Savory Pies
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Add the onion, carrots, celery, and 2 cloves of minced garlic and cook until the vegetables begin to soften, about 8 to 10 minutes.
- Meanwhile, heat a 12-inch skillet over high heat. Add 1 teaspoon vegetable oil and swirl to cover the pan. Sprinkle the beef pieces with salt and pepper. When the oil is shimmering, but not smoking, add half the beef and brown on all sides, then add the beef to the Dutch oven with the vegetables. Pour 1/3 cup of the white wine into the skillet and cook over high heat until it reduces by half, scraping up any of the browned bits left by the beef. Pour the reduction into the Dutch oven. Repeat the browning process with the oil and beef, and repeat the wine reduction, adding both to the Dutch oven.
- Pour 3/4 cup of the chicken broth and the Worcestershire sauce into the Dutch oven, and add half of the minced thyme and half the minced rosemary, reserving the remaining chicken broth and herbs. Stir the beef mixture well and bring to a simmer on top of the stove. Once the beef is simmering, cover the Dutch oven and put it in the oven for 1 1/2 hours.
- While the beef is cooking, start the potatoes. Boil the whole potatoes in plenty of water until the are easily pierced with a fork, about 45 minutes. Pour off the water and let the potatoes sit, off the heat, until they are cool enough to handle. Melt the butter in a small saucepan. Add the 6 cloves of minced garlic and cook for 30 seconds, then remove from heat. Press the potatoes through a potato ricer, or peel and mash them by hand. Pour in the melted garlic butter, and beat the potatoes until they are light and fluffy. Cover and keep warm.
- After 1 1/2 hours in the oven, check the beef for tenderness - it should be just about falling apart. Stir the cornstarch into the reserved 1/4 cup of chicken broth and stir the mixture into the hot beef. Stir in the remaining minced rosemary and thyme. and continue stirring until the mixture has thickened.
- Pour the beef mixture into a 9-x13-inch baking dish . Spread the mashed potatoes over the top, return to the oven and bake for 30 minutes until hot and bubbly.
Nutrition Facts : Calories 436.5, Fat 16.8, SaturatedFat 7.6, Cholesterol 99.5, Sodium 253.1, Carbohydrate 38, Fiber 5, Sugar 4.9, Protein 31.5
EASY STEAK PIE
Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. This easy family feast only takes 15 minutes to prep
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 3h15m
Number Of Ingredients 8
Steps:
- To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
- Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
- To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.
Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.6 milligram of sodium
SHAKESPEARE'S STEAK PIE
Steps:
- In a wide saute pan, melt the butter over medium-low heat. Gently saute the onion, carrot, garlic and parsley for a moment, stirring until the vegetables are well mixed. Cover the pan and cook over medium to low heat, stirring occasionally, until the onion is limp and translucent and the carrot has lost some of its crunch, about 10 minutes. Uncover the pan and set aside to cool. Place the flour, thyme, oregano, sage, salt and pepper into a large, heavy duty zip-type plastic bag and mix well. Add the beef to the bag, zip the top closed and shake until all the cubes are evenly covered with the dry mixture. Butter a 9X12 inch oval au gratin pan. Place the floured cubes into the pan along with the sauteed vegetables, mixing very lightly with your hands, just until the begetables and meat are evenly distributed. Place the filled pan in the refrigerator while you prepare the crust. (Or you can cover the filled pan with plastic wrap, place it in the refrigerator, and chill until you re ready to prepare the crust and cook the pie. It is best not to prepare the crust in advance.) Preheat the oven to 350'F. Remove the pan of meat and begetables from the refrigerator and pour the wine into the pan. Gently fit the crust over the pan fluting the edges and slashing the center in 3 places to vent and decorate the top as directed in the pastry recipe. Carefully insert the thermometer through a slash in the crust, making sure it spears a piece of beef. Bake until the meet thermometer reads 125'F for medium rare, about 25 minutes. Serve immediately.
STEAK SHEPHERDS PIE
Your traditional meat and veg mix with mashed potatoes on top. I took a few different recipes and combined them to make this one that we love! My advice is always to pre-chop everything. It makes it so much easier. This way also you can enjoy a glass of the wine you're cooking with while you're cooking!
Provided by Erin May
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- heat oil and cook steak in large saucepan for ten min on medium heat stirring occasionally.
- The goal is to cook the meat slowly to seal in the flavor.
- In a separate saucepan cube all potatoes, cover with water and boil until soft - usually 15 to 20 min if you cube small enough.
- Add all onions, carrots and scallions to the steak and saute about 5-10 minute.
- Add Herbs, corn to the meat/veg mixture and saute another 5 minutes.
- Add 1 cup wine and saute on med low heat 10-15 minute.
- Meanwhile drain the potatoes, mash (by hand - it tastes better) and add butter and milk to soften.
- Set aside.
- Pour Meat mixture into a casserole dish, add mashed potatoes on top and cover the entire thing with cheese.
- Cook at 350F for 30 minutes or until potatoes look crispy.
- Enjoy.
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