CHEDDAR-TOPPED SHEPHERD'S PIE
Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
- Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
- Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
- Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 33 g, Fiber 4 g, Protein 29 g
LOW CARB SHEPHERD'S PIE WITH MASHED RUTABAGA
Provided by Alaena Haber
Time 50m
Number Of Ingredients 20
Steps:
- olive oil in a large cast iron skillet over medium heat. Saute onions and garlic for 3 minutes until tender. Add pine nuts and toast for 2 minutes until golden. Stir in ground beef, pork or lamb and break up with a wooden spoon until finely minced. Season with cinnamon, cumin, allspice and black pepper to taste as well as an additional ¾ teaspoon sea salt. Add broth and aminos and simmer for 5 minutes until liquid is absorbed.
- cast iron skillet over medium heat and add carrots. Saute for 3 minutes until crisp-tender then stir in peas and pinch sea salt. Cook for 5 minutes until the peas are warm and tender.
- the rutabagas until tender. For the Instant Pot (my preferred method), cook with 1 cup water in high pressure for 15 to 17 minutes depending on size of rutabagas. Add cooked rutabagas to a high-powered blender and blend, using the tamper to keep the mixture going. Blend in ghee, sea salt and black pepper to taste.
- oven to 350 degrees. In a 9×13 inch glass casserole, layer the meat first with the peas and carrots next and finally the mashed rutabaga smoothed on top. Bake for 20 minutes on the 2nd highest oven rack. Broil for 5 minutes to give the rutabaga a bit of a crust. Slice into 6 squares and serve warm.
WHITECHAPEL SHEPHERD'S PIE
This comfort food casserole is guaranteed to warm you over. It originates from eating establishments that serve those seeking respite from the streets of London. It's so hearty, you won't even realize its mostly vegetables.
Provided by G.G.
Categories Meat and Poultry Recipes Lamb Ground
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.
- Meanwhile, crumble the ground lamb into a large skillet set over medium heat. Add onion and garlic; cook and stir until lamb is no longer pink. Drain off any grease. Stir in the steamed vegetables and tomato sauce. Season with salt, pepper, thyme and sage. Transfer everything to a greased 7x11 inch baking dish.
- Mix enough milk into the mashed potatoes to make them spreadable. Spread them over the top of the casserole and garnish with a sprinkling of Parmesan cheese.
- Bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.
Nutrition Facts : Calories 476 calories, Carbohydrate 51.4 g, Cholesterol 83.7 mg, Fat 18.1 g, Fiber 8.5 g, Protein 27.5 g, SaturatedFat 7.7 g, Sodium 1529.2 mg, Sugar 14.4 g
SHEPHERD'S PIE WITH RUTABAGA TOPPING
This recipe was adapted from "The Martha Stewart Living Cookbook: The Original Classics."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 16
Steps:
- Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside. Heat a wide, heavy-bottomed pan over medium heat until hot. Melt butter, and brown meat in two batches, taking care not to crowd the pieces or they will steam and not brown; transfer meat to a bowl using a slotted spoon and set aside. Add onions; cook until slightly softened, about 8 minutes. Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often.
- Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits. Add the stock and bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours. Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes. Season with salt and pepper.
- Place rutabagas and potatoes in separate saucepans; cover with cold, salted water. Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes. Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.
- Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand. Add butter, as desired, and enough hot milk to make a creamy puree. Season with salt and pepper; stir in chopped rosemary.
- Preheat oven to 350 degrees. Remove bouquet garni; transfer stew into a deep 2-quart baking dish. Top with puree; dot lightly with butter. Bake 1 hour, or until top is brown and crusty. Serve hot.
MARTHA'S RUTABAGA SHEPHERD'S PIE
Taken from the Martha Stewart Living Cookbooks Series. This recipe really takes Shepherd's Pie back to its original, delicious form. Definitely try it with the lamb!
Provided by Serndpitus
Categories Savory Pies
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside.
- Heat a wide, heavy-bottomed pan over medium heat until hot.
- Melt butter, and brown meat in two batches, taking care not to crowd the pieces or they will steam and not brown; transfer meat to a bowl using a slotted spoon and set aside.
- Add onions; cook until slightly softened, about 8 minutes.
- Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often.
- Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits.
- Add the stock and bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours.
- Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes.
- Season with salt and pepper.
- Place rutabagas and potatoes in separate saucepans; cover with cold, salted water.
- Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes.
- Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.
- Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand.
- Add butter, as desired, and enough hot milk to make a creamy puree.
- Season with salt and pepper; stir in chopped rosemary.
- Preheat oven to 350°F
- Remove bouquet garni; transfer stew into a deep 2-quart baking dish.
- Top with puree; dot lightly with butter.
- Bake 1 hour, or until top is brown and crusty.
- Serve hot.
Nutrition Facts : Calories 503.6, Fat 13, SaturatedFat 4.8, Cholesterol 118.5, Sodium 122.9, Carbohydrate 47, Fiber 10.3, Sugar 3.9, Protein 42.8
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- 1. Over medium heat, heat a wide, heavy-bottomed lidded pan till warm. Heat butter, and brown meat in two batches. Add in onions; cook till slightly softened, about 5 min. Sprinkle flour over meat and cook till well browned, about 5 to 8 min, stirring often.
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