SHEPHERD'S PIE
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Lightly grease a 6-cup baking dish and set aside.
- Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
- Preheat the oven to 400 degrees F.
- Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate. Add the heavy cream and mix well. Remove from the heat.
- Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes. Remove from the oven and serve immediately.
UNCLE BILL'S SHEPHERD'S PIE
A very tasty recipe that is also good when re-heated. I have been making this recipe for many years.
Provided by William Uncle Bill
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In a medium size saucepan, add cubed potatoes, cover with water and cook until tender; about 15 minutes.
- Drain potatoes when cooked; mash and set aside.
- In the meantime, in a large frying pan, add oil and butter and heat to melt on medium heat.
- In a bowl, combine ground beef, ground lamb, onions, garlic, beaten eggs, Worcestershire sauce and mix well to incorporate.
- Add mixture to frying pan and cook until beef is browned, about 10 minutes, stirring occasionally.
- Now add carrots, petite peas, cauliflower florets, chopped zucchini, mushrooms, tomato paste, chili powder, seasoning salt, garlic salt, spaghetti seasoning and dry mustard; mix well and cook for about 5 minutes stirring often.
- Prepare a 7" x 10" or a 8" x 8" casserole dish by rubbing interior with butter or spraying with a vegetable oil.
- Preheat oven to 325°F.
- Transfer beef mixture to prepared casserole dish, level and pat down slightly with a spatula.
- Spread mashed potatoes evenly over the top.
- Bake in preheated 325°F oven for 30 minutes or until potatoes are lightly browned.
- Now sprinkle the grated cheese over the potatoes and return to oven and bake until cheese melts, about 5 minutes.
- Remove from oven and let sit for about 5 minutes to set before cutting into 2 1/2 by 2 1/2 inch squares.
- Serve with a dollop of ketchup if desired.
- Refrigerate any unused portions.
- Reheat 2 squares at a time in a microwave proof dish, on HIGH (full power) for 3 minutes or until nice and hot.
UNCLE BILL'S STEAK AND KIDNEY PIE
I have been cooking this recipe for more than 14 years. A nice and hearty meat and vegetable combination.
Provided by William Uncle Bill
Categories One Dish Meal
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut kidney in half; remove fat, tubes and membranes and discard.
- Soak kidney in salted water for 2 hours.
- Trim fat from steak and discard.
- Cut steak and kidney into 1 inch cubes.
- Dredge in flour.
- In a large frying pan, heat oil on medium-high.
- Add kidney and steak and fry until brown on all sides.
- Add onion; cook until soft but not brown.
- Add boiling water, enough to cover the meat.
- Add salt, pepper, basil and Worcestershire sauce; cover and simmer for 2 hours.
- Stir in mushrooms and peas.
- Pour contents into a 9" x 9" oven-proof casserole dish.
- Cover with a biscuit dough crust.
- Bake in preheated 400 F oven for 20 minutes or until crust is lightly browned.
- Serve while hot.
Nutrition Facts : Calories 230.1, Fat 10.9, SaturatedFat 2.2, Cholesterol 265.4, Sodium 448.3, Carbohydrate 7.5, Fiber 1.3, Sugar 1.8, Protein 24.6
UNCLE BILL'S SOUTHERN STYLE PECAN PIE
I have been making Pecan Pies for many years. I now bake the pie in a casserole dish and serve it cut into squares.
Provided by William Uncle Bill
Categories Pie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 F.
- In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and 1/2 cup of chopped pecans; mix well.
- Add 6 tablespoons of butter or margarine and using a pastry blender, work the mixture until crumbs are formed.
- Prepare a 9" x 13" x 2" deep, oven-proof casserole dish by spraying the inside with a vegetable oil.
- Dust inside with 3 tablespoons of all-purpose flour, discarding any excess flour.
- Spoon crumb mixture into casserole dish and using a potato masher that has square slots, press to about 1/4" thickness.
- Using a rounded spoon, press the crumb mixture 3/4 of the way up the sides to about 1/4" thickness.
- In a preheated 400 F oven, bake for 15 minutes to set the crust.
- In the meantime, in a large bowl, combine brown sugar and flour.
- Add eggs one at a time and whisk well until smooth.
- Add corn syrup, melted butter, salt and vanilla extract and whisk well to blend.
- Add raisins and 2 cups of chopped pecans and stir well to mix.
- Layer the bottom with 1 cup of whole pecans in no particular pattern; just random.
- Spoon mixture carefully over the pecans.
- Some of the pecans may float and this is okay.
- Reduce oven heat to 375 F and bake for 35 to 40 minutes or until the filling is slightly puffed and golden brown.
- Remove from oven and cool on a wire rack.
- When cooled, refrigerate until ready to serve.
- Serve with a dollop of whipped cream or a scoop of icecream.
Nutrition Facts : Calories 520.2, Fat 30.3, SaturatedFat 8, Cholesterol 74.5, Sodium 229.4, Carbohydrate 62.3, Fiber 3.1, Sugar 27.7, Protein 5.4
UNCLE BILL'S PIE PASTRY THAT IS FLAKY
After much experimentation and checking out other recipes, I finally came up with one that seems to work every time. I was also making pie pastry for my Peroshki (a Russian fruit tart), that is also very good. This recipe makes 1 - 9 inch pie shell.
Provided by William Uncle Bill
Categories Dessert
Time 1h25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl, sift together flour and salt.
- Using a pastry cutter, blend in butter and shortening until the mixture resembles coarse crumbs.
- Add ice water gradually, stirring with a fork until dough forms.
- Remove dough to a lightly floured surface and knead until dough is smooth.
- Pat dough down into a flat disk about 3/4 inch thick, wrap in plastic wrap and refrigerate for at least 1 hour to chill.
- Place a large piece of parchment or wax paper on a flat surface and dust lightly with flour.
- Place the dough disk on the paper and roll out to a 13 inch round and about 1/8 inch thick.
- Carefully lift the paper into a 9 inch pie plate and slide the rolled dough into the plate and press dough to cover the bottom and form up the sides of the plate.
- Crimp the edges in a decorative pattern.
- Using a fork, pierce the bottom and sides all over so that the crust does not puff up when baking.
- Place a sheet of aluminum foil inside the formed dough crust and fill with dried beans or peas as a weight.
- Place the pie shell in the refrigerator for at least 30 minutes to chill.
- Preheat oven to 375°F.
- Remove pie shell from fridge with the beans and bake for 20 minutes.
- Remove beans and foil and continue to bake for another 20 minutes or until the pastry is golden and crisp.
- Cool on a wire rack.
- Continue with whatever filling you decide to use.
Nutrition Facts : Calories 1616.9, Fat 115.9, SaturatedFat 49.1, Cholesterol 122, Sodium 486.8, Carbohydrate 127.2, Fiber 4.5, Sugar 0.5, Protein 17.7
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
UNCLE BILL'S FIG PIE
It's not too sweet, but really really good. I especially like that little crunch of the fig seeds. My Uncle has a huge fig t'ree, so I found this recipe online somewhere, because Recipezaar didn't really have one. So now I'm posting it here for all of you great chefs...and taking the liberty to name it after the Great Uncle Bill, who spent all afternoon picking them for me.
Provided by PhantomLeafEffect
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- On a lightly floured surface, roll out one pastry disk to make a 12-inch round. Fit into a 9-inch pie plate, leaving overhang. Refrigerate for 15 minutes. (Trader Joes store has an excellent pie crust that you can just unwrap and use.).
- Place figs in a medium bowl and sprinkle with lemon juice.
- In a small bowl, combine sugar, flour, cinnamon, and nutmeg. Mix well.
- Sprinkle mixture over figs, and toss to cover.
- Transfer fig mixture to pie crust and dot top with butter.
- Roll out second pie pastry on a lightly floured surface. Cut into 1-inch-wide strips.
- Carefully weave dough strips in a lattice pattern over pie. Trim edges of lattice pastry flush with rim of pie plate. Roll dough overhanging from bottom pastry up over lattice edges and crimp decoratively.
- Bake for 45-55 minutes, or until filling is bubbly and crust is golden.
- Cool on rack and serve warm or at room temperature. Enjoy!
Nutrition Facts : Calories 540.3, Fat 22.5, SaturatedFat 6.3, Cholesterol 5.1, Sodium 327.4, Carbohydrate 83.5, Fiber 7.9, Sugar 47.6, Protein 5.5
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