Shepherds Pie With Bacon Beef And Horseradish Blue Cheese Potatoes Recipe 465 Food

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STEAKHOUSE SHEPHERD'S PIE



Steakhouse Shepherd's Pie image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

2 pounds Idaho potatoes, peeled and cut into chunks
Salt
1/2 tablespoons extra-virgin olive oil
4 slices good quality bacon or peppered bacon, chopped
2 pounds ground sirloin
1 onion, chopped
1/2 pound button mushrooms, quartered
Black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef stock
2 tablespoons Worcestershire sauce
1 egg yolk
3 tablespoons sour cream
1/2 pound blue cheese, crumbled (recommended: Maytag)
3 to 4 tablespoons chives
1 teaspoon paprika

Steps:

  • Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
  • Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.
  • While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
  • Pour gravy over meat and turn on broiler.
  • Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately right from the hot skillet.

HORSERADISH MASHED POTATO SHEPHERD'S PIE BY RACHAEL RAY



Horseradish Mashed Potato Shepherd's Pie by Rachael Ray image

A recipe that I received in an edition of Rachel Ray's magazine. A wonderful way to make Shepherd's pie that gets everything put together quickly.

Provided by Petite Mommy

Categories     Meat

Time 30m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 16

5 baking potatoes, peeled and cut into 1-inch chunks
salt
1/2 cup milk
1 large egg, lightly beaten
2 tablespoons prepared horseradish
pepper
2 tablespoons extra virgin olive oil
3 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 large onion, chopped
1 bay leaf
2 lbs ground sirloin
3 tablespoons flour
1 tablespoon Worcestershire sauce
1 cup beef broth
2 -3 tablespoons chopped fresh chives

Steps:

  • Place the potatoes in large pot of cold water and bring to boil. Salt water, lower heat, and simmer until fork tender, about 15 minutes.
  • Drain, mash with milk until smooth.
  • Stir in egg and horseradish and season with salt and pepper.
  • In large skillet, heat oil over medium heat. Add veggies and bay leaf.
  • Season with salt and pepper. Cook 8-10 minutes.
  • Crumble beef into pan and cook for about 5 minutes. Sprinkle flour on top and cook 1 minute, stirring.
  • Stir in beef broth and cook for 1-2 minutes until thickened.
  • Season with worcestershire sauce and plenty of salt and pepper.
  • Discard bay leaf.
  • Preheat oven to 450. Grease medium casserole dish and add meat mixture and top with potatoes.
  • Bake until golden, about 5-10 minutes.
  • Sprinkle chives on top.

Nutrition Facts : Calories 704.6, Fat 32.3, SaturatedFat 11.4, Cholesterol 198.2, Sodium 500.4, Carbohydrate 48.4, Fiber 5, Sugar 5.6, Protein 53.2

LAURA O'CONNELL'S BEEF AND BACON SHEPHERD'S PIE



Laura O'connell's Beef and Bacon Shepherd's Pie image

A great family pie. Easy to make, cook and eat--great for when friends drop in. Just add veggies and you are in business. This recipe came from a friend of mine (hence the title).

Provided by scaldwell7

Categories     Savory Pies

Time 1h45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 18

1 large onion, finely diced
1 garlic clove, crushed
320 g bacon, diced
2 carrots, grated
1 large potato, grated
salt & pepper, to taste
mixed herbs, to taste
parsley, to taste
tasty cheese, grated
1 -1 1/2 cup water
1 kg minced beef
1 cube of beef stock melted with hot water
Worcestershire sauce
2 teaspoons cornflour
1/2 cup water, mix together
6 large potatoes
200 ml of cream & 100ml milk
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • THE BEEF & BACON.
  • Sauté the onion and garlic on a low heat until cooked.
  • Add bacon and fry (turn up to a medium heat to lightly cook bacon),.
  • Remove all ingredients from the pan,.
  • Add the mince to the empty pan; cook until browned and liquid has reduced.
  • Add the onion, garlic and diced bacon into the pan with the mince. Add the grated carrot, grated potato, mixed herbs, parsley, beef stock with Worcestershire sauce, salt and pepper.
  • Add water; mix well and then cook on low heat until liquid has reduced by half.
  • Add cornflour and water until sauce thickens. Remove from pan and cool.
  • THE POTATO MASH: Cook potatoes and heat milk. Mash all together when potatoes are cooked and nearly falling apart.
  • THE PIE:.
  • Grease a large semi deep (about 10 - 12 cm deep) baking tray and line with puff pastry . Place beef and bacon mixture (once cool) in tray lined with pastry.
  • Cook in oven on 180°C until pastry is lightly browned. Remove from oven.
  • Place the potato mash over the mince; smooth out and sprinkle with grated tasty cheese to satisfaction.
  • Heat oven to 220°C Place on middle shelf and bake for approximately 20 - 30 minutes.
  • Allow to sit for 5 minutes and then it's ready to be portioned, served and enjoyed.

Nutrition Facts : Calories 758.8, Fat 40.9, SaturatedFat 15.8, Cholesterol 123.2, Sodium 479.6, Carbohydrate 61.9, Fiber 7.8, Sugar 4, Protein 35.6

SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.

RACHAEL RAY'S STEAKHOUSE SHEPHERD'S PIE - 30 MINUTE MEAL



Rachael Ray's Steakhouse Shepherd's Pie - 30 Minute Meal image

This from the Rachael Ray Show. This is a variation from the original as our family does not like bleu cheese. Otherwise it was the same.

Provided by brian48195

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

2 lbs idaho potatoes, peeled and diced
salt
1/2 tablespoon extra virgin olive oil
4 slices bacon, chopped (smoked or peppered)
2 lbs ground sirloin
1 onion, chopped
1/2 lb button mushroom, quartered
black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef stock, divided
2 tablespoons Worcestershire sauce
1 egg yolk
3 tablespoons sour cream
1/4 cup cheddar cheese, shredded
3 tablespoons ranch dressing
1 teaspoon paprika

Steps:

  • Following the directions will allow everything to come together at the end.
  • Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes.
  • Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil.
  • Add bacon. Crisp bacon and remove to paper towel lined plate.
  • Add sirloin to the pan and caramelize the meat, 7 to 8 minutes.
  • Add in the mushrooms and onions and cook until tender, 8 to 10 minutes more.
  • Then season with salt and pepper.
  • While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
  • Turn on broiler and have top rack 6 inches away from broiler flame.
  • Pour gravy over meat and cook until the gravy thickens.
  • Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
  • Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream.
  • Stir egg yolk into the potatoes.
  • Stir Ranch Dressing into the potatoes.
  • Stir shredded cheese into the potatoes.
  • Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
  • Garnish the potatoes with paprika.
  • Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
  • Serve immediately.

SHEPHERD'S PIE WITH BACON, BEEF AND HORSERADISH BLUE CHEESE POTATOES RECIPE - (4.6/5)



Shepherd's Pie with Bacon, Beef and Horseradish Blue Cheese Potatoes Recipe - (4.6/5) image

Provided by á-25252

Number Of Ingredients 25

For the topping:
2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2 inch pieces
2 tablespoons olive or canola oil
6 slices smoky thick-cut bacon, diced
Salt and coarse black pepper
1 onion, chopped
2 carrots, chopped
2 small ribs celery, chopped
4 cloves garlic, chopped
1 large bay leaf
Bundle of sage and parsley, a few sprigs each
2 rounded tablespoons flour
3 About 3 tablespoons Worcestershire sauce
Cup dry red wine
2 1/2 cups beef or veal stock
2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed
1 cup warm milk
Cup sour cream
2 rounded tablespoons prepared horseradish
1 cup smoked blue cheese or blue cheese crumbles
1 cup grated Parm or sharp cheddar
A few grates of fresh nutmeg
1 cup finely chopped chives
2 large egg yolks
Sprinkle of paprika

Steps:

  • Pat the meat dry after chopping and before cooking. Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot. Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust. Remove meat to the plate with bacon. To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper. Cook partially covered 10-12 minutes to soften, stirring occasionally. Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes. Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer. Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes. Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve.

BLUE RIBBON SHEPHERD'S PIE



Blue Ribbon Shepherd's Pie image

I got this recipe on a card attached to a wedding gift from a neighbor. It quickly became our favorite comfort food supper. It's easy and just plain GOOD!

Provided by BamaKathy

Categories     Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef
1 small yellow onion, diced
1 cup whole kernel corn, drained
4 baking potatoes, peeled and cubed
1 (12 ounce) can evaporated milk
salt
pepper
2 (10 1/2 ounce) cans cream of mushroom soup
1/4 cup butter
2 cups cheddar cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Cover potato cubes with water in saucepan and simmer until tender. Meanwhile, in large skillet, saute hamburger with onion until meat is browned and onion is translucent; drain. Add soup, can of corn, drained, 1/2 tsp salt, 1/4 tsp pepper to meat mixture and mix well. Pour into 2 quart casserole.
  • Drain potatoes, add butter, 1/2 tsp salt and 1/4 tsp pepper. Mash while adding evaporated milk, a little at a time, until they are mashed and smooth (it may not take the whole can of milk).
  • Spread mashed potatoes over the top of the meat mixture, making sure to get all the way to the edges. Sprinkle cheese over top. Bake 30-40 minutes until hot and bubbly.

Nutrition Facts : Calories 1094.6, Fat 71.5, SaturatedFat 35.2, Cholesterol 230.2, Sodium 1734.2, Carbohydrate 56, Fiber 3.5, Sugar 5.4, Protein 57.8

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