Shepherds Pie 2 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.

NO-FUSS SHEPHERD'S PIE

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.

SKILLET SHEPHERD'S PIE FOR 2

Steps:

• In an ovenproof skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in water and taco seasoning; heat through. Stir in 1/2 cup cheese. , Combine potatoes and remaining cheese; spread over beef. Broil 4-6 in. from the heat for 5-6 minutes or until golden brown.

ITALIAN SHEPHERD'S PIE 2

Steps:

• For meat filling, heat a large frying pan to medium-high heat. Add beef and pork and cook 5 minutes. Drain any excess fat off and return to pan. Add fennel seed, peppers, onion and garlic. Reduce heat to medium and cook 5 minutes more. Add 1/2 tsp salt, black pepper, and tomatoes.
• Remove skillet from heat and stir in 2 Tbsp polenta.
• For Polenta, bring 4 cups of water and 1 1/2 tsp salt to a boil in medium saucepan. Add polenta in a thin stream, stirring constantly. Reduce heat to medium and cook, still stirring, 3 minutes until polenta is medium-soft. Remove from heat and stir in 1/3 cup grated Parmesan.
• Heat oven to 350°F Grease a 2 quart casserole dish with non-stick cooking spray. Add meat filling to bottom of dish. Top with polenta and sprinkle remaining Parmesan over the top.
• At this stage the pie can be frozen (but bring to room temp first). Wrap well and put in freezer. When ready to cook, thaw in fridge overnight, then bake in preheated 350°F oven 25 minutes, and put under broiler 1 to 2 minutes to give a nice crisp crust.
• If serving that evening, bake in preheated oven 25 minutes, and broil under preheated broiler 1 to 2 minutes.

SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F.
• Cook potatoes in boiling salted water until tender, about 20 minutes.
• Drain potatoes and mash
• add 2 tbsp. of the butter and enough milk to have a firm but not runny consistency.
• Season potatoes with salt and pepper to taste.
• Heat 1 tbsp. butter in saute pan; add onion, and saute for 5 minutes.
• Add ground beef, and cook until beef is lightly browned; drain off any excess fat.
• Add carrots and mushrooms to beef and cook until tender, about 10 minutes, adding 1-2 tbsp. water to keep beef from drying out, as needed.
• Add Worcestershire sauce.
• Stir together and add beef broth and cornstarch; bring all to a boil, stirring constantly.
• Add nutmeg.
• Remove from heat.
• Place meat mixture into ovenproof casserole dish; cover with mashed potatoes.
• Sprinkle with paprika if you like.
• Bake at 400 degrees for 25-30 minutes, or until potatoes are light golden.
• Serve.

SHEPHERDS PIE

Steps:

• Preheat oven to 350°F.
• Heat oil in large frying pan and saute the onions until softened, then add the garlic and heat for 2 minutes.
• Raise the heat and add the ground beef. Cook quickly to brown, stirring occasionally. Once browned, add the carrots, celery, and pepper, paprika, garlic powder, worchestershire sauce, salt & pepper and cook several minutes.
• Stir in the flour, then add the stock and wine. Heat until simmering and thickened.
• Transfer the meat to a large casserole dish and cook in the oven for about 1 hour. Check the consistency from time to time and add a little more stock or wine if required. The meat mixture should be quite thick but not dry. Taste and season with more salt and pepper if required.
• While meat is cooking, make the mashed potatoes. Cook the peeled potatoes in salted water for approximately 15 - 20 min or until tender. Drain well and mash with a potato masher until smooth. Add the butter and milk. If the mixture is too dry, add milk a little at a time.
• On top of the meat mixture, spread the peas on half of the casserole and the corn on the other half (or whichever vegetables you prefer). Pipe or spread the potatoes on top of the vegetables.
• Increase the oven to 400F and cook for 15 - 20 minutes until till golden brown. You can choose to finish it off under the broiler for a few minutes for a really crisp brown topping.

NINJA 2 IN 1: EASY SHEPHERD'S PIE

Steps:

• Add turkey or beef to pot and sprinkle with seasoning. Set to STOVETOP HIGH. Cook uncovered 5 minutes or until meat is browned, stirring often. Stir in vegetables and flour. Cook uncovered 5 minutes, stirring occasionally.
• Spread potatoes over meat mixture. Top with cheese. Set OVEN to 350 degrees F. for 20 minutes. Cover and cook until mixture is hot.