SHEPHERD'S PIE WITH GROUND LAMB AND SWEET POTATOES
Yams mixed with tahini and green onions top this special shepherd's pie.
Provided by mina
Categories Meat and Poultry Recipes Lamb Ground
Time 1h50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour.
- In the meantime, heat a large skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
- Add onion, leek, and celery to the skillet and saute until tender, 4 to 5 minutes. Stir in tomato sauce, chickpeas, cumin, salt, and pepper. Reduce heat; simmer 5 to 10 minutes. Return lamb to the skillet and simmer for 1 to 2 minutes more.
- Reduce oven temperature to 325 degrees F (165 degrees C). Pour lamb mixture into a baking pan. Mash the sweet potato in a bowl, stir in tahini and green onions, and spread on top of the lamb.
- Bake in the preheated oven until bubbling throughout and top is lightly browned, about 40 minutes.
Nutrition Facts : Calories 368.8 calories, Carbohydrate 40.7 g, Cholesterol 38 mg, Fat 16.4 g, Fiber 7.9 g, Protein 17 g, SaturatedFat 4.4 g, Sodium 538.9 mg, Sugar 8.6 g
SWEET POTATO SHEPHERD'S PIE
Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In pot of boiling water, cook potatoes for about 15 minutes or until tender.
- Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
- In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
- Stir in flour and cook, stirring, for 1 minute.
- Add stock to skillet; bring to a boil.
- Add peas, corn, carrots, and remaining ground pepper.
- Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
- Bake in the preheated oven for about 15 minutes or until bubbly around edges.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 50.9 g, Fat 8.4 g, Fiber 10.6 g, Protein 19.3 g, SaturatedFat 1 g, Sodium 729.2 mg, Sugar 12.9 g
SHEPHERD'S PIE
This must be cooked with lamb mince (shepherds looked after sheep = shepherds pie + lamb/ mutton mince! cottagers looked after cows = cottage pie + beef mince). This is also a great way to use up the leftover Sunday Roast if you have a mincer, as you don't have to cook the mince before it goes in the oven. I said that it takes 1 hr to prepare, but this is for uncooked mince. 10 minutes for cooked mince, just combine it in the dish and put the potatoes on top and pop it in the oven! This can either be served with salad, or hot veggies.
Provided by Belle Vix
Categories Lamb/Sheep
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown the lamb mince, and then add the onions and carrots.
- Boil the potatoes.
- Combine the lamb, gravy and Worcestershire sauce in a tall round pie dish.
- When the potatoes are cooked, mash them with butter and a small amount of milk and cover the top of the pie dish with the potato.
- Scrape the top with a fork to create lines across the top (this makes the potatoes lovely and crusty).
- Cook in the oven for 20- 30 minutes.
Nutrition Facts : Calories 667.8, Fat 53.2, SaturatedFat 23.1, Cholesterol 165.6, Sodium 156, Carbohydrate 6.7, Fiber 1.4, Sugar 3, Protein 38.2
SWEET POTATO SHEPHERD'S PIE
As a child, shepherd's pie was one of my favorites. But now, having cut white potatoes out of our diet, I experimented with sweet potatoes in this dish for two. The result is different, but just as yummy! -Tanya Marcketti, Golden, Colorado
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside., When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture., Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 404 calories, Fat 12g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 900mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 6g fiber), Protein 27g protein.
LAMB AND SWEET POTATO PIE
The sweet flavor of the prunes and the spices give this dish a Moroccan accent. It takes a little work to put together, but the results are worth it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 23
Steps:
- In a medium mixing bowl, combine ground cinnamon, 2 teaspoons cumin, 1 teaspoon coriander, 1 tablespoon fresh ginger, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lamb pieces with the spice mixture to coat.
- In a Dutch oven or a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add lamb in 2 to 3 batches, in a single layer, and sear until dark brown on all sides, about 6 minutes per batch. Add the remaining tablespoon olive oil during searing if pan becomes dry. Remove the lamb pieces, and set aside.
- Reduce heat to medium; add 1 tablespoon butter. Add onions and sugar; cook 10 minutes, stirring frequently, scraping up brown bits on bottom of pan while stirring the onion.
- Reduce heat to medium low, add minced garlic, and cook until brown and well caramelized, about 15 minutes.
- Preheat oven to 325 degrees. Stir in stock, tomatoes, star anise, cinnamon sticks, carrots, remaining 2 teaspoons cumin, 2 teaspoons coriander, 1 tablespoon ginger, remaining 1 teaspoon salt, and reserved lamb. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, uncovered, for about 1 hour, until lamb is tender and sauce is thick.
- Meanwhile, place sweet potatoes in a large saucepan; cover with cold water. Bring to a boil, reduce heat to medium, and simmer, uncovered, for 15 minutes, until very tender when pierced with a fork. Drain potatoes, and return to saucepan. Dry potatoes over medium-low heat for 1 minute. Pass potatoes through a food mill into a medium bowl. Stir in remaining 3 tablespoons butter; add salt to taste. Set aside, loosely covered.
- If using spinach, place in a large skillet over medium-high heat. Season to taste with salt and pepper, cover, and cook until wilted, about 1 1/2 minutes. Drain, and rinse under cold water to stop the cooking. Set aside.
- Remove star anise and cinnamon sticks from the stew. Stir in cherries and prunes. Transfer mixture to a deep 2-quart casserole, and place a layer of spinach, if using, over the stew. Spoon the sweet potato mixture onto the stew. Place on a baking sheet, and bake for 30 minutes. Sprinkle with freshly grated nutmeg.
SHEPHERD'S PIE WITH GROUND LAMB
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. In a large skillet heat oil and 2 tablespoons butter over high heat. Add onions and carrots, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
- Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.
- Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.
TRADITIONAL SHEPHERD'S PIE
British comfort food! This recipe requires ground lamb; if using ground beef, then it is called "Cottage Pie". I have used ground deer (venison) and elk for this recipe also; marinating the deer in a little red wine overnight mellows out the gamey flavor. From my food blog at: http://www.comfortcookadventures.com/2011/03/anticipating-new-adventure-with-wild.html
Provided by Mary Cokenour
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, high heat, brown the meat and drain excess oil. Add the onion and mushrooms, letting cook till the onion softens. Add tomato and Worcester sauces, frozen vegetables, herbs, pepper, flour and beef stock; mix thoroughly and bring to a boil. Reduce heat to low and let simmer for 15 minutes.
- While meat mixture is simmering, boil the potatoes in salted water until tender. Drain and mash the potatoes, add butter, milk, grated cheese and pepper to the potatoes.
- Preheat oven to 375°F In a 3 quart rectangular baking dish, spread 1/2 potatoes on bottom of baking dish; spread out the meat mixture; top with the other 1/2 of potatoes; sprinkle paprika over top. Bake for 30-40minutes; potatoes should be lightly browned, and the pie heated thoughout.
Nutrition Facts : Calories 747.6, Fat 41.4, SaturatedFat 19.3, Cholesterol 124.4, Sodium 435.7, Carbohydrate 61, Fiber 9, Sugar 3.9, Protein 34.4
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- In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Working in batches if necessary, add the lamb and season with salt and pepper. Cook over moderately high heat until browned all over, about 6 minutes. Transfer the lamb to a shallow bowl.
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- Spread the mashed sweet potatoes over the lamb stew and bake for about 10 minutes, or until hot and bubbling at the edges. Preheat the broiler. Broil the topping 4 inches from the heat until golden, about 1 minute. Serve at once.
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- In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil until shimmering. Working in batches if necessary, add the lamb and season with salt and pepper. Cook over moderately high heat until browned all over, about 6 minutes. Transfer the lamb to a shallow bowl.
- Add the garlic, onion and the remaining 1 tablespoon of olive oil to the casserole and cook over moderate heat until softened. Add the carrots and spices and cook, stirring, until fragrant, about 2 minutes. Stir in the flour and add the lamb and water. Bring to a boil, stirring to scrape up any browned bits from the bottom of the casserole. Reduce the heat to low and simmer uncovered, stirring occasionally, until the lamb is tender and the sauce is thickened, about 1 1/2 hours. Raise the heat to moderately high and stir in the spinach until wilted. Season with salt and pepper. Spoon the lamb stew into 4 shallow 2 1/2-cup glass or ceramic baking dishes.
- Meanwhile, preheat the oven to 425°. In a medium saucepan, mash and stir the sweet potatoes over high heat until warmed through. Mash in the goat cheese, milk and butter and season with salt and pepper.
- Spread the mashed sweet potatoes over the lamb stew and bake for about 10 minutes, or until hot and bubbling at the edges. Preheat the broiler. Broil the topping 4 inches from the heat until golden, about 1 minute. Serve at once.
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