MUMMY BOOME'S TRADITIONAL SHEPERDS PIE BY DANNY BOOME
Comfort, comfort food. I put a layer of mashed potatoes on the bottom, put my mixture on top, and topped with mashed potatoes and cheese. Delicious.
Provided by AmyZoe
Categories < 4 Hours
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400. Add butter and oil to a large skillet on medium heat.
- Saute onions, carrots, celery, and garlic until tender for about 7 to 10 minutes.
- Season with salt and pepper. Once the vegetables have softened and start to brown a little, add the tomato paste and mix evenly.
- Add the ground beef and cook until beef is no longer pink. Add the worcestershire sauce and beef stock.
- Season with salt and pepper to taste. Cook and simmer for another 10 minutes. Mix in peas.
- Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly. Once the top surface has been covered, rake through with a fork so there are peaks that will brown nicely.
- Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
- For potatoes: Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft. Once the potatoes are at a desired intensity, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi-smooth consistency. Once at desired texture add cheese and season well. Season with salt and pepper.
Nutrition Facts : Calories 613.5, Fat 28.9, SaturatedFat 14.7, Cholesterol 120.3, Sodium 386, Carbohydrate 55.3, Fiber 6.7, Sugar 6, Protein 33.5
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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