SHEPHERD'S PIE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.
- Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
- Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.
- Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
- Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.
LAURA O'CONNELL'S BEEF AND BACON SHEPHERD'S PIE
A great family pie. Easy to make, cook and eat--great for when friends drop in. Just add veggies and you are in business. This recipe came from a friend of mine (hence the title).
Provided by scaldwell7
Categories Savory Pies
Time 1h45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- THE BEEF & BACON.
- Sauté the onion and garlic on a low heat until cooked.
- Add bacon and fry (turn up to a medium heat to lightly cook bacon),.
- Remove all ingredients from the pan,.
- Add the mince to the empty pan; cook until browned and liquid has reduced.
- Add the onion, garlic and diced bacon into the pan with the mince. Add the grated carrot, grated potato, mixed herbs, parsley, beef stock with Worcestershire sauce, salt and pepper.
- Add water; mix well and then cook on low heat until liquid has reduced by half.
- Add cornflour and water until sauce thickens. Remove from pan and cool.
- THE POTATO MASH: Cook potatoes and heat milk. Mash all together when potatoes are cooked and nearly falling apart.
- THE PIE:.
- Grease a large semi deep (about 10 - 12 cm deep) baking tray and line with puff pastry . Place beef and bacon mixture (once cool) in tray lined with pastry.
- Cook in oven on 180°C until pastry is lightly browned. Remove from oven.
- Place the potato mash over the mince; smooth out and sprinkle with grated tasty cheese to satisfaction.
- Heat oven to 220°C Place on middle shelf and bake for approximately 20 - 30 minutes.
- Allow to sit for 5 minutes and then it's ready to be portioned, served and enjoyed.
Nutrition Facts : Calories 758.8, Fat 40.9, SaturatedFat 15.8, Cholesterol 123.2, Sodium 479.6, Carbohydrate 61.9, Fiber 7.8, Sugar 4, Protein 35.6
SHEPHERD'S PIE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Prepare the topping: Put the potatoes and turnips in a large pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 25 minutes; drain, reserving the pot.
- Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 10 minutes.Drain all but 1 tablespoon of the fat; add the beef to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the onion, carrots and celery and cook, stirring, until the vegetables begin to soften, about 4 minutes. Add the mushrooms, thyme and tomato paste and cook, stirring occasionally, until incorporated, about 3 minutes.
- Stir the flour into the vegetables until incorporated, about 2 minutes. Add the broth, Worcestershire sauce, 3/4 teaspoon salt and a few grinds of pepper. Cook until slightly thickened, about 3 more minutes. Stir in the parsley.
- Preheat the oven to 375 degrees F. Finish the topping: Combine the butter and milk in the reserved pot and cook over medium heat until the butter is melted. Return the potatoes and turnips to the pot and mash with a potato masher or wooden spoon until smooth. Stir in the parmesan and chives and season with salt and pepper.
- Transfer the filling to a 2 1/2-quart baking dish and cover with the topping, spreading evenly. Bake until the topping is golden, about 35 minutes. Let rest 15 minutes before serving.
SHEPHERD'S PIE
Provided by Anne Burrell
Time 2h35m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Coat a wide pan with olive oil and bring to a medium-high heat. Season the lamb with salt and toss with the flour. Add the lamb to the pan and brown well on all sides. Remove the lamb from the pan and reserve. Ditch the oil in the pan and add a splash new olive oil.
- Add the leeks, celery, and carrots to the pan. Season the mixture with salt and cook, stirring frequently until the vegetables are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook 2 to 3 minutes more. Add the lamb back to the pan and stir to combine.
- Add the tomato paste and cook until the tomato paste starts to brown, about 2 to 3 minutes.
- Add the wine and cook until it reduces by 1/2. Add enough stock to just cover the surface of the lamb. Taste and season with salt, if needed. Toss in the bay leaves and thyme bundle. Bring the stock to a boil and reduce to a simmer. Partially cover and simmer for 1 hour, or until the lamb is tender. When the stock level reduces replace with more to keep the meat submerged.
- Place the potatoes in a medium saucepan and cover by 1-inch with tap water. Season the water with salt and bring the water to a boil. Boil the potatoes until they are fork tender, about 15 minutes. Drain the water from the potatoes and pass them while they are still hot through a food mill. In a small saucepan over medium-high heat, bring the cream to a boil. Beat the cold butter and hot cream into the pureed potatoes. Taste and season with salt, if needed. The potatoes should be creamy and very flavorful.
- Remove the lid from the lamb and add the peas. Simmer for 15 minutes more to allow the stock level to reduce. Taste and adjust the seasoning, if needed. When done, the lamb mixture should be thick and stew-like. Remove the bay leaves and thyme bundle and discard.
- Preheat the broiler.
- Transfer the lamb to a wide, flat flameproof baking dish. Spread the mashed potatoes over the lamb mixture in an even layer. Place the baking dish under the preheated broiler. Broil until the potatoes are golden brown and crispy.
SHEPHERD'S PIE
Instead of using a pastry crust, this recipe creates a savory crust with mashed potatoes. The bacon flavor in the filling is fabulous! Just add a tossed salad or green vegetable and dessert, and you'll have a complete meal that's sure to please your family.-Chris Eschweiler, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook the bacon, onion and oregano until bacon is crisp. Add garlic; cook 1 minute longer. Stir in the tomato sauce, corn and reserved beef. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, combine the mashed potatoes, eggs, butter, parsley and salt. Spread half of potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Top with beef mixture and remaining potato mixture. , Bake at 375° for 20 minutes. Brush with butter. Bake 10 minutes longer or until top is golden brown.
Nutrition Facts : Calories 299 calories, Fat 12g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 514mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 5g fiber), Protein 16g protein.
BACON CHEESEBURGER SHEPHERD'S PIE
Load this shepherd's pie with your favorite bacon cheeseburger toppings for a fun twist on dinner the whole family will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In 12-inch skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
- Stir in soup, ketchup, mustard and Worcestershire sauce. Heat to boiling, stirring occasionally; reduce heat. Cover; simmer about 10 minutes, stirring occasionally.
- Meanwhile, make potatoes as directed on box for 6 servings, using water, milk and butter. Spoon beef mixture into serving dish; spoon and gently spread mashed potatoes over beef mixture. Sprinkle with cheese. Cover; let stand about 5 minutes or until cheese is melted. Sprinkle with bacon and green onions.
Nutrition Facts : Calories 700, Carbohydrate 42 g, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1690 mg
TRADITIONAL SHEPHERD'S PIE
Instead of using a pastry crust, this recipe creates a savory crust with mashed potatoes. The bacon flavor in the filling is fabulous! I think you and your family will love this pleasing pie.-Chris Eschweiler, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon, onion, garlic and oregano until bacon is crisp; drain. Stir in the tomato sauce, olives and beef. Simmer, uncovered, for 10 minutes or until heated through. , Meanwhile, combine the mashed potatoes, eggs, butter, cilantro and salt. Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Layer with beef mixture and remaining potato mixture. , Bake at 375° for 20 minutes. Brush the pie with melted butter. Bake 10 minutes longer or until top is golden brown.
Nutrition Facts : Calories 288 calories, Fat 13g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 354mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 5g fiber), Protein 16g protein.
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- 1) In a large non stick skillet over medium high heat, add the olive oil and let it get nice and hot, add the ground beef and break it up with a wooden spoon, cook for about 4 to 5 minutes or until it’s pretty much fully cooked through. Remove from the pan with a slotted spoon and set aside.
- 2) In the same pan, add the chopped onions carrots, celery and season lightly with salt and pepper. Allow the veggies to cook for about 7 to 9 minutes or until they have developed some color and started to cook down a bit. Add the garlic and cook an additional 30 seconds.
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- 4) Add the wine and cook it for about a minute or until it has cooked down a bit and reduced slightly.
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