BLACK LABRADOR SHEPHERDS PIE
This recipe was posted years ago in the Houston Post. Very delicious! I end up using a little less of the beef base since it seems a little to salty and I cook the carrots in the microwave.
Provided by Nicoleg
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute beef, onion, celery and garlic in a large pan until well done, strain off fat.
- Boil potatoes until fork tender, drain and mash with butter.
- Blanch carrots and add to beef mixture.
- Make a gravy in a small sauce pan with beef base and water, whisk in enough flour to thicken, about 2 tablespoons.
- When gravy comes to a boil, add to beef carrot mixture, reduce heat and simmer for 5 minutes.
- Spoon mixture into a 2 quart casserole dish. Spoon potatoes on top. Bake for 20 minutes at 350 degrees. Top with cheese and let set until cheese melts about 5 minutes.
Nutrition Facts : Calories 455, Fat 20.8, SaturatedFat 9.8, Cholesterol 118.6, Sodium 251.5, Carbohydrate 32.9, Fiber 4.4, Sugar 3, Protein 33.4
BLACKBIRD PIE......OR CHICKEN, LEEK AND POTATO PIE!
Yes, it's an old-fashioned Blackbird pie! This is made with leftovers & tasted so good that I decided to post the recipe or is it an assembly job? Very easy, I am almost embarrassed to say that I made it with ready-made pastry. Well, it was after all a quick lunch with an assault on the fridge! This is what I found, mashed potato, cooked leeks & some cooked chicken breasts. There was an open packet of ham, and that completed the pie. The only vital item is a blackbird pie funnel, oh yes & some ready-made pastry & leftovers.
Provided by French Tart
Categories Savory Pies
Time 50m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 200C/400°F.
- Grease and line a pie dish with baking paper.
- Mix together your mashed potato, leeks, chicken, ham, crème fraiche & seasonings to taste. Set to one side.
- Roll out your pastry and line the base of the pie dish - allow the edges to extend over the edge of the pie dish.
- Put you filling into the pastry pie case - and sit your blackbird or pie funnel in the middle, pushing it down slightly so it is not too high.
- Turn back the pastry edges and make a raised crust all the way around. Dampen the piecrust with some of the beaten egg & milk mixture.
- Roll out your pastry for the lid - ease it over the top gently breaking OR cutting a hole for the blackbird to poke through!
- Turn back the edges of the pastry lid and neatly crimp the top together with the bottom - using a fork to help you if necessary.
- Brush the beaten egg and milk glaze over the top and bake in the pre-heated oven for about 45 minutes.
- Take out and allow to cool very slightly before serving with fresh vegetables & gravy. This is also wonderful cold as picnic food.
Nutrition Facts : Calories 582.3, Fat 31.4, SaturatedFat 9.2, Cholesterol 82.5, Sodium 667.8, Carbohydrate 55, Fiber 4.9, Sugar 3.8, Protein 19.9
SHEPHERD'S PIE
Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb's gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat. And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.
Provided by Samantha Seneviratne
Categories casseroles, meat, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
- In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture, just until blended. Stir in the Cheddar. Season to taste with salt and pepper. Cover and set aside.
- Heat the oven to 375 degrees. Melt the remaining 2 tablespoons of the butter in a large oven-safe skillet with high sides or an enameled cast-iron braiser (at least 2 1/2-quart capacity) over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often with a wooden spoon, until the onions are translucent and the carrots are just tender, about 10 minutes. Add the beef and the lamb and cook, breaking the meat up with a spoon, until it is no longer pink. (At this point, you can drain off some of the excess fat if you like.) Season the mixture to taste with salt and pepper.
- Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme and rosemary stems. Season to taste with salt and pepper.
- Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
Nutrition Facts : @context http, Calories 726, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 48 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 24 grams, Sodium 1073 milligrams, Sugar 6 grams, TransFat 2 grams
TRADITIONAL SHEPHERD'S PIE
This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.
Provided by NicoleMcmom
Time 1h25m
Yield 8
Number Of Ingredients 22
Steps:
- Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
- Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
- Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
- Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
- Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g
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