New England Shepherds Pie Recipes

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.

Steps:

• Brown onions, mushrooms and spices in E.V.O.O. Mix together with uncooked beef or turkey. Add BBQ sauce, bread crumbs and eggs and mix together well, cover and put in fridge for overnight if possible to marinate. (Will work fine if you can't wait.)
• Next, brown meat mixture in frying pan with olive oil until well cooked. Put in whatever pan you plan to use for the oven. Steam the corn and strip from the cobs. Pour the corn over the meat. Boil potatoes, drain and add crumbled up bacon, sour cream, garlic and mash well. Spread over the top of the corn.
• Place in the oven on 375 degrees F for 25 minutes or when desired browning has occurred.

Steps:

• Cook potatoes in salted water. Drain, let cool and remove skins.
• Mash in large bowl with butter, Half & Half, sour cream, and season to taste with 1/2 tsps. each salt and pepper. Spur cream is optional but does add flavor to the potatoes. Set aside.
• Saute beef until browned and crumbly. Season to taste with 1/2 tsps each of salt and pepper.
• Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix.
• Add peas and cook about 5 minutes.
• Fold mixture into casserole dish.
• Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.

Steps:

• To make the crust, peel the potatoes and cut them into 1 1/2-inch chunks. Place them in a pot, add water to cover generously and a large pinch of salt, cover, and bring to a boil over high heat. Boil briskly until the potatoes are a bit beyond fork-tender, almost collapsing, about 10 minutes. Drain in a colander and, while the potatoes are still moist, return them to the pot. Let cool briefly until no longer steaming. Add the milk, butter, and horseradish and mash with a potato masher or sturdy wire whisk until no longer chunky, almost creamy. Whisk in 1 teaspoon salt and the pepper, taste, and adjust the seasoning with more salt and pepper if desired. Set aside in a warm place.
• Preheat the oven to 400°F.
• To make the filling, melt the butter in a large sauté pan over medium heat. Add the pearl onions, carrots, and celery, stir to mix, and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the lamb sausage and continue cooking, stirring to break up the clumps, until no longer pink, 3 to 4 minutes. Add the thyme, tomato paste, Worcestershire, salt, pepper, and water and stir to mix. Bring to a boil over medium heat and cook until slightly thickened, about 3 minutes.
• To assemble the pie, transfer the filling to a 2-quart baking dish, preferably one that can segue from oven to table for ease of serving. Spread the mashed potatoes across the top and, with a fork or spoon, lift them into decorative peaks here and there.
• Bake until the top is golden around the edges and across the peaks, 30 to 35 minutes. Serve hot, directly from the baking dish.