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.
SHEPHERD'S PIE HAND PIES RECIPE - (4.6/5)
Provided by Iggiewoman
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Line two (or three) baking sheets with parchment paper. Cook the ground beef and onions in a medium-size sauté pan over medium heat until the onions are translucent and the meat is no longer pink, about 5-8 minutes. Drain and set aside. While the beef is cooking, add the potatoes and carrots to a small saucepot. Cover the veggies with slightly salted water and boil until they're cooked through, but not mushy, about 3-5 minutes. Drain and set aside. Add the beef, onions, carrots, potatoes, peas, corn, Worcestershire sauce, and gravy into a medium-size mixing bowl. Fold together and set aside. Whisk the egg and water together in a small bowl; set aside. On half of the rounds, place a generous tablespoon of filling in the center, leaving a 1/2'' border. Stack two quarters of the American cheese on top of the filling. Then, using a pastry brush, apply the egg wash on the border of the crust. Place an empty round on top and seal the edges together with a fork. Place the pies on the papered baking sheets and brush the tops with egg wash. Bake for 25 minutes, or until golden brown.
SHEPHERD'S PIE
Warm up during the winter with a ground beef stew baked under fluffy mashed potatoes.
Provided by Food Network Kitchen
Time 2h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, reduce to a simmer and cook until the potatoes are tender but not falling apart, about 15 minutes. While the potatoes cook, combine the milk and 6 tablespoons of the butter together in a small saucepan and heat over medium, stirring, until the butter melts and the milk is steaming. Drain the potatoes and return to the saucepan over medium heat. Add the warm milk mixture and mash the potatoes until just slightly chunky. Season with salt and pepper and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until the mixture turns brick red, about 2 minutes. Add the beef and 1/2 teaspoon salt. Continue to cook, breaking up the meat with a spoon into small pieces, until no longer pink, about 4 minutes. Add the beef broth and Worcestershire sauce and cook until saucy, about 1 minute more. Remove from the heat.
- Transfer the beef mixture to a 2-quart oval casserole dish and top with the mashed potatoes. Swirl decoratively with a spoon, stopping about 1/4-inch from the edge of the dish. Melt the remaining tablespoon of butter and drizzle over the potatoes. Bake until the potatoes are brown and the filling is bubbly, about 40 minutes. Sprinkle with parsley.
SHEPHERDS PIE
Steps:
- Firstly, heat the olive oil in a pan over medium heat, and add the onion, garlic and carrot and cook until soft. Add the lamb and beef cube, then cook until the meat is brown and has a crumbly texture. Stir in the tomatoes, tomato puree, and the corn flour. Simmer, stirring occasionally, for about 15 minutes, or until thickened.
- Meanwhile, peel and chop potatoes. Add the potatoes to a large pot and cover with water. Bring to a boil over medium heat, and cook until soft. Drain the potatoes and add them back to the pan. Mash with a potato masher, stir in the butter and season with salt and pepper, to taste.
- Heat broiler to low.
- Put the filling into a deep flameproof baking dish, then top with the mashed potatoes and put under a warm broiler until the top is brown and crisp.
SHEPHERDS PIE
Make and share this Shepherds Pie recipe from Food.com.
Provided by Chef Gorete
Categories One Dish Meal
Time 1h50m
Yield 1 large casserole, 6-8 serving(s)
Number Of Ingredients 21
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.
SHEPHERDS PIE
This is a simple Shepherd's pie recipe that my neighbor used to make for us when we were kids with a little modification.
Provided by awidener86
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 600, Fat 30.5, SaturatedFat 14.8, Cholesterol 110.5, Sodium 601.9, Carbohydrate 50.5, Fiber 5.9, Sugar 3.1, Protein 32.5
GORDON RAMSAY'S SHEPHERD'S PIE
I found this on a blog on the internet site I can do that. This is a recipe that author "Oggi" adapted from Gordon Ramsay's show "Kitchen Nightmares" where he tried to save the restaurant. This recipe ended up being the signature dish of the restaurant.
Provided by chefRD
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare the mashed potatoes:.
- Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
- Prepare the filling:.
- Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
- In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
- Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning.
- Transfer beef to a deep dish.
- Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
- Bake in a 400° F oven for 20 minutes or broil until top is brown.
Nutrition Facts : Calories 734.1, Fat 31.1, SaturatedFat 13.9, Cholesterol 179.5, Sodium 2057.9, Carbohydrate 45.4, Fiber 4.5, Sugar 6.1, Protein 55.8
KEITH RICHARD'S SHEPHERD'S PIE
Make and share this Keith Richard's Shepherd's Pie recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Low Cholesterol
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan.
- Cover with water and bring to a boil.
- Reduce heat, simmer until tender.
- Drain.
- Using an electric mixer or whisk, mash potatoes with butter.
- Season with salt and pepper and set aside.
- Heat a large skillet.
- Add beef and onions.
- Season with salt and pepper.
- Add carrots and stock.
- Mix in cornstarch and cook for 10 minutes.
- Pour into a pie dish and top with mashed potatoes.
- Place under grill until potatoes begin to turn brown.
Nutrition Facts : Calories 559.7, Fat 25.2, SaturatedFat 10.3, Cholesterol 107.9, Sodium 570.8, Carbohydrate 47.9, Fiber 6.5, Sugar 5, Protein 34.8
COMFORTING SHEPHERD'S PIE
Recipe is from Southern Living and obtained in a search for recipes for shepherd's pie... this one looked the best to me, so I tried it. It is GREAT and a regular request by the kids, especially my SIL. (Yes, yes, I know... shepherd's pie has lamb and cottage pie has beef.. but SL named this recipe, not me).
Provided by Impera_Magna
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- If you're making your own, prepare mashed potatoes; set aside.
- Brown beef and onion in lg skillet over med-high heat for 5 to 6 minutes, stirring til beef crumbles and is no longer pink; drain and return to skillet.
- Add carrots and peas; stir in flour, 1 t salt, 1/4 t pepper,& tomato paste.
- Add broth, and cook, stirring constantly, 3 minutes or until slightly thickened.
- Spoon mixture into lightly greased 7x11" baking dish.
- Stir together mashed potatoes, egg, and remaining 1 t salt and 1/4 t pepper; spoon over beef mixture.
- Bake at 350 degrees for 25 minutes; top w/ grated cheddar and bake for an additional 5 minutes.
- NOTE: I use condensed beef broth for a beefier/heartier flavor. ;).
Nutrition Facts : Calories 247.3, Fat 15.5, SaturatedFat 6.8, Cholesterol 92.3, Sodium 1085.5, Carbohydrate 7, Fiber 1.3, Sugar 2.2, Protein 19.2
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4.3/5 (6)Category Main CourseCuisine AmericanEstimated Reading Time 9 mins
- Sift 3 cups flour onto a sheet of parchment paper. Use the paper to transfer flour to a large food processor bowl equipped with a standard blade or a large mixing bowl. Add 1½ of salt.
- Rinse and peel the potatoes. Dice into 1-inch pieces and place in a medium saucepan. Cover with cold water and place over high heat to boil.
- Finely dice carrots and onion. Mince garlic clove. Roughly chop parsley. Heat a large nonstick skillet over medium-high heat. Add enough olive oil to coat the bottom of the pan. Add carrots and onions. Stir and leave undisturbed for 2-3 minutes or until the veggies start to soften.
SHEPHERDS PIE HAND PIES RECIPE - FLAVORITE
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4.1/5 (170)Total Time 1 hrCategory Entree,DinnerCalories 320 per serving
- Cook the ground beef and onions in a medium-size sauté pan over medium heat until the onions are translucent and the meat is no longer pink, about 5-8 minutes. Drain and set aside.
- While the beef is cooking, add the potatoes and carrots to a small saucepot. Cover the veggies with slightly salted water and boil until they’re cooked through, but not mushy, about 3–5 minutes. Drain and set aside.
- Add the beef, onions, carrots, potatoes, peas, corn, Worcestershire sauce, and gravy into a medium-size mixing bowl. Fold together and set aside.
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