Shepherds Pie Eurasian Style Food

BEST SHEPHERDS PIE!

Steps:

• Cook the corn according to the package instructions. Drain and set aside.
• Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes.
• Add ground beef and brown. Drain any excess fat! set the heat to medium low, Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, the herbs, corn, and Worcestershire sauce.
• Gently simmer the mixture for several minutes, partially covered, then add salt and pepper to taste. Transfer the mixture to a large casserole. Set the oven to 400°
• Cook mashed potatoes according to package instructions. When done add 1/2 cup sour cream. Spoon on to top of meat mix. Sprinkle with cheese and paprika.
• Bake on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several 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.

30 MINUTE SHEPHERD'S PIE

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

THE BEST SHEPHERD'S PIE

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.

THE BEST SHEPHERD'S PIE

Steps:

• Preheat oven to 400F.
• Brown the ground beef in a large frying pan, over medium-high heat, with a dab of butter or margarine.
• Add the diced onions, salt and pepper to the beef while it's cooking.
• While the ground beef is cooking, bring 3 cups of water and 1 cup milk to boil in a large saucepan.
• Once the liquid is boiling, remove the pan from the heat and add the instant mashed potatoes to the pot. Stir well.
• Add the 2 tbsp of margarine to the potatoes and continue stirring until smooth. Set aside.
• Once the ground beef is fully cooked, spoon of the excess grease and then add the beef gravy mix and 1/2 cup of water to the frying pan. Stir until all of the meat is coated in gravy.
• Dump the ground beef mixture into a greased 9 x 13 inch baking dish. Spread it out evenly.
• Spoon the canned corn over the beef and spread it out evenly.
• Spread the mashed potatoes over the corn.
• Place the dish in the oven and bake until the mashed potatoes are starting to brown around the edges. 37-40 minutes.
• Remove the shepherd's pie from the oven and allow to rest for a few minutes before serving.
• Enjoy!

EASY SHEPHERD'S PIE

Steps:

• Heat oven to 375ºF.
• Brown meat in large skillet; drain. Return meat to skillet. Add mixed vegetables and gravy; mix well.
• Spoon into 9-inch square baking dish sprayed with cooking spray.
• Mix potatoes, cream cheese, garlic and 1/2 cup cheddar until blended; spoon over meat mixture. Sprinkle with remaining cheddar.
• Bake 20 min. or until heated through.

SHEPHERD'S PIE

Steps:

• 1. Preheat oven to 375°F.
• 2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
• 3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
• 4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
• 5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
• 6. Mash the potatoes with the butter, milk, and salt.
• 7. Spread them over the meat mixture, then crosshatch the top with a fork.
• 8. Bake until golden, 30 to 35 minutes.

SHEPHERDS PIE

Steps:

• Preheat oven to 350.
• Bring a large pot of water to a boil, add potatoes and cook for about 25 minutes. Drain the potatoes. Then mash in a medium bowl with 2 TBSP of water.
• Brown the ground beef
• Drain the whole kernel corn.
• In a 2 qt casserole dish spread the meat along the bottom, pour the corn over the meat then the mashed potatoes and top with cheese.
• Bake in preheated oven for 20 to 25 minutes or until cheese is bubbling.

SHEPHERDS PIE (EURASIAN STYLE)

Steps:

• For the beef filling, heat a tablespoon of oil in a pan. Fry the beef, onion, carrots, beef stock, thyme, tomato paste, pepper and 1/4 water with cornflour until fairly thick but not dry. Put peas in till cooked. Dish into a Pyrex container and keep cool.
• For the mash potato topping, boil potatoes until cooked. Remove skin and mash with butter, egg, mayonnaise, cream, pepper, salt and seasoning. Mash until creamy (do not blend).
• Pipe on top of cooked beef and sprinkle with cheese on top and grill for 5 to 10 minutes until top is golden brown. Serve.
• •The above recipe can serve 5 to 6 persons. For 2 you can just cut the recipe in half and for the mash potatoes, you don't have to be exact--just adjust how thick you want the potato topping to be or if you want more beef than potato.

CLASSIC SHEPHERD'S PIE

Steps:

• Preheat the oven to 220C/425F/Gas 7.
• Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside.
• Add the carrots and celery and fry until softened and starting to turn golden-brown. Remove and set aside with the onions.
• Heat the remaining tablespoon of oil and 50g/2oz of the butter and allow the butter to foam. Add the minced lamb or mutton, stirring it until it browns. Add the carrots and celery and stir well.
• Add 3 tablespoons water and crumble in the stock cube. Add the carrots and celery and stir well.
• Mash the potatoes with the remaining butter in a clean bowl. Season with salt and freshly ground black pepper and add the fried onions.
• Transfer the meat into an ovenproof dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some peaks.
• Place the dish into the oven and bake for 30 minutes, or until the topping is golden-brown and crisp. Serve at the table in the dish.

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.

YUMMY SHEPHERDS PIE

Steps:

• Fry the mince meat in oil add chopped onion. fry 5 mins add curry powder, then gravy then mango chutney and black pepper. Cook 15 minutes.
• cook potatoes till tender and mash with butter.
• put meat mixture into glass pyrex dish and top with potato.
• cook 45 mins at 190c or gas mark 5.
• serve with fresh or frozen peas.

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.