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.
THANKFUL SHEPHERD'S PIE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h
Yield One 9-inch pie
Number Of Ingredients 17
Steps:
- Place a rack on the top of the oven and preheat to 450 degrees F. Press the dough into a pie plate, prick the bottom of the crust with a fork and flute the edges. Bake the crust until golden, about 10 minutes.
- Heat the butter in a large saucepan over medium heat. Cook the onions, stirring occasionally until they are softened, about 5 minutes. Add the garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook until fragrant, about 1 minute. Stir in 1 cup of the gravy and the milk, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Stir in the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, making sure all of the ingredients are evenly coated with the gravy. Simmer until the mixture is warmed through, about 5 minutes. Pour the mixture into the pie shell. Use a spatula or wooden spoon to spread the mashed potatoes evenly over the mixture, making sure the potato layer meets the edges of the crust. Cover the potatoes with the cheese. Bake the pie until the top is golden, 25 to 30 minutes.
- To serve, cut into slices and drizzle with gravy.
Nutrition Facts : Calories 653 calorie, Fat 27 grams, SaturatedFat 10 grams, Cholesterol 111 milligrams, Sodium 878 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 43 grams, Sugar 14 grams
SHORTCUT SHEPHERD'S PIE
This isn't the traditional Shepherd's Pie with lamb, but a quick and easy version my family loves.
Provided by STP
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
- In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.
- Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 33.7 g, Cholesterol 49.9 mg, Fat 16.3 g, Fiber 5 g, Protein 14.1 g, SaturatedFat 6.8 g, Sodium 1063.4 mg, Sugar 2.4 g
FRAGRANT SHEPHERD'S PIE WITH APRICOTS
Shepherd's pie lovers will love the new addition of spices and apricots in this make-ahead crowd pleaser. This can be frozen, see directions for details.
Provided by English_Rose
Categories Savory Pies
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Brown the lamb in batches in a large, deep frying pan (there's no need to add oil). Once each batch is browned, transfer it to a sieve and pour off the excess fat from the pan before cooking the next batch.
- Set aside the browned meat and wipe out the pan with some kitchen paper.
- Whizz the onions, ginger, garlic and spices together in a food processor until finely chopped and a little pulpy (you can add a drop of water if you need to), then tip into the same pan with the oil.
- Cook over a medium heat for 5-6 mins until the onion is softened and the spices become fragrant.
- Return the meat to the pan along with the chopped tomatoes and paste, honey and the broth. Bring to the boil, cover and simmer for 1 hr, adding the apricots after 30 minutes
- The lamb and apricots should be tender, and the sauce thickened; if it's a little wet still, simmer, uncovered, for another 10 minutes Remove from the heat, stir in the cilantro leaves and season well.
- While the lamb is cooking, prepare the potato topping. Boil the potatoes in salted water for 15 mins until tender. Once cooked, drain well and mash with the butter, seasoning and enough milk to give you a creamy consistency.
- Heat oven to 400°F Tip the lamb mixture into a large ovenproof dish and pile the mash roughly over. (It helps if you start from the edges and work your way towards the middle.) If you're making ahead, cool then freeze the pie at this point, uncovered. Once frozen, cover with plastic wrap and use within 1 month, defrosting thoroughly before reheating.
- Bake for 40 mins from warm, or for 1 hr from cold, until the topping is beginning to brown and the filling is hot. If you like, scatter with some toasted cumin seeds to serve.
Nutrition Facts : Calories 708.6, Fat 35.1, SaturatedFat 15.6, Cholesterol 98.2, Sodium 405.9, Carbohydrate 75.5, Fiber 11.7, Sugar 28.4, Protein 26.8
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