THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
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.
PHILLY CHEESE STEAK SHEPHERD'S PIE
Packed with Philly cheese steak flavors, this comforting twist on shepherd's pie is loaded with seasoned ground beef, mushrooms, onion and green bell pepper in a cheesy sauce, topped with Betty Crocker™ mashed potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In 12-inch nonstick skillet, cook beef, onions and bell pepper over medium-high heat 6 to 8 minutes or until beef is no longer pink; drain.
- Add mushrooms and grill seasoning to skillet. Cook 3 to 5 minutes, stirring occasionally, until mushrooms start to soften. Reduce heat to medium-low; stir in Velveeta™ cheese and broth. Cook and stir 1 to 2 minutes or until cheese is melted; transfer to ungreased 2-quart casserole or glass baking dish.
- Make potatoes as directed on pouch. Spoon potatoes onto hot beef mixture in casserole. Bake 25 to 30 minutes or until bubbly around edges. Sprinkle with Cheddar cheese; bake 2 to 5 minutes or until cheese is melted. Garnish with parsley before serving.
Nutrition Facts : Calories 320, Carbohydrate 21 g, Cholesterol 75 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 6 g, TransFat 1/2 g
CHEF JOHN'S SHEPHERD'S PIE
Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
- Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
- Transfer beef mixture into an oven-proof casserole dish.
- Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
- Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
- Sprinkle with remaining 1/4 cup of grated cheese.
- Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 23.5 g, Cholesterol 58.8 mg, Fat 17.2 g, Fiber 3.2 g, Protein 16.2 g, SaturatedFat 8 g, Sodium 546.4 mg, Sugar 1.4 g
CLASSIC SHEPHERD'S PIE
A savory base of ground beef and vegetables in tangy tomato gravy and topped with a layer of buttery mashed potatoes. It's the perfect comfort food for your hungry family.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
- Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
- Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 44 g, Cholesterol 56.5 mg, Fat 17.4 g, Fiber 4 g, Protein 18.2 g, SaturatedFat 7.3 g, Sodium 1602.7 mg, Sugar 3.5 g
STEAKHOUSE SHEPHERD'S PIE
We saw this on Rachael Ray's 30 Minute meals. My DH got a sparkle in his eye and a big grin on his face. He even helped me make it last night for dinner. Now if your expecting a Steak and Baked Potato you are sadly mistaken. Its a great dish. Simple and tasty. A comfort dish for a cold winter night. Season according to taste.
Provided by barefootmommawv
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
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 to 15 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 add 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; 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; whisk beef stock into flour; add Worcestershire sauce.
- Season sauce with salt and pepper, to taste.
- Thicken 6 to 7 minutes.
- Pour gravy over meat.
- 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.
- Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
- Serve immediately right from the hot skillet.
WHITE LAMB RAGU
Instead of the traditional tomato ragu, this one is made with stock and milk.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Step 1Bring a large pot of water to a boil for the pasta.Step 2For the breadcrumbs, in a skillet, heat the oil, two turns of the pan, over medium-high. Add the butter and let it melt into the oil. Add the garlic. Cook, stirring often, until fragrant, about a minute. Add the breadcrumbs. Cook, stirring often, until toasted and deep golden brown, 3 to 4 minutes; season with salt and pepper. Transfer to a plate and let cool. Mix in the mint and parsley.Step 3For the ragu, in a Dutch oven or deep skillet, heat the oil, two turns of the pan, over medium-high. Add the lamb. Cook, stirring often and breaking up the meat with a spoon, until lightly browned, about 5 minutes; season with salt and pepper. Add the shallots, celery, carrot, garlic, lemon zest, crushed red pepper, fennel seeds, and allspice. Cook, stirring often, until the vegetables soften, 4 to 5 minutes. Stir in the tomato paste; cook, stirring often, until slightly darker in color, about 2 minutes. Add the wine; cook, stirring often, until absorbed, 2 to 3 minutes. Add the stock and milk. Reduce heat to medium. Simmer until ready to serve.Step 4Salt the boiling water and add the pasta. Cook until 1 minute shy of al dente. Scoop out half a cupful of the starchy cooking water and add to the ragu. Drain the pasta. Add the pasta and cheese to the ragu and toss until coated. Serve in shallow bowls. Top with the breadcrumbs.
RACHAEL RAY'S STEAKHOUSE SHEPHERD'S PIE - 30 MINUTE MEAL
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
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.
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