RACHAEL RAY'S STEAKHOUSE SHEPHERD'S PIE - 30 MINUTE MEAL
This from the Rachael Ray Show. This is a variation from the original as our family does not like bleu cheese. Otherwise it was the same.
Provided by brian48195
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Following the directions will allow everything to come together at the end.
- Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes.
- Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil.
- Add bacon. Crisp bacon and remove to paper towel lined plate.
- Add sirloin to the pan and caramelize the meat, 7 to 8 minutes.
- Add in the mushrooms and onions and cook until tender, 8 to 10 minutes more.
- Then season with salt and pepper.
- While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
- Turn on broiler and have top rack 6 inches away from broiler flame.
- Pour gravy over meat and cook until the gravy thickens.
- Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
- Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream.
- Stir egg yolk into the potatoes.
- Stir Ranch Dressing into the potatoes.
- Stir shredded cheese into the potatoes.
- Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
- Garnish the potatoes with paprika.
- Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
- Serve immediately.
STEAKHOUSE SHEPHERD'S PIE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
- Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.
- While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
- Pour gravy over meat and turn on broiler.
- Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately right from the hot skillet.
MEATLESS SHEPHERD'S PIE WITH HORSERADISH-CHEDDAR POTATOES
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the broiler and put a rack in the middle of the oven. Arrange individual casseroles or a large casserole dish on a baking sheet and set near the stove.
- Put the potatoes and the parsnips in a medium pot and cover with water. Bring to a boil, over high heat, then salt the water and cook until the potatoes and parsnips are tender, 15 minutes or so. Drain and return the potatoes and parsnips to the hot pot. Add the horseradish, milk, chives, salt and pepper, to taste, and mash to desired consistency. Stir in 1 cup of the cheese and the egg.
- Meanwhile, heat a Dutch oven or large skillet over high heat with extra-virgin olive oil (4 turns of the pan). Add the mushrooms, and the rosemary leaves and cook for 10 minutes. Stir in the carrot and onion and season liberally with salt and pepper, to taste. Cook for 5 minutes more, then stir in the garlic and the kale and season with nutmeg. Cook until the kale wilts, about 2 minutes. Stir in the Worcestershire sauce and the stock and bring to a boil. In a small skillet, over low heat, melt the butter, whisk in the flour and cook for 1 minute, then stir it into the sauce to thicken. Transfer the vegetable mixture to the individual flameproof dishes or a large flameproof casserole. Top with the mashed potatoes, sprinkle with the remaining cheese, and brown under the broiler for 2 to 3 minutes. Remove from the oven and serve.
RACHEL RAY 30 MINUTE SHEPHERD PIE RECIPE - (4.4/5)
Provided by CorbettCook
Number Of Ingredients 16
Steps:
- Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and corn. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
STEAKHOUSE SHEPHERD'S PIE
We saw this on Rachael Ray's 30 Minute meals. My DH got a sparkle in his eye and a big grin on his face. He even helped me make it last night for dinner. Now if your expecting a Steak and Baked Potato you are sadly mistaken. Its a great dish. Simple and tasty. A comfort dish for a cold winter night. Season according to taste.
Provided by barefootmommawv
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place potatoes in a pot; cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to 15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
- Heat a skillet with high sides over medium high heat.
- Add extra-virgin olive oil, half a turn of the pan and add the bacon.
- Crisp bacon and remove to paper towel lined plate.
- Add sirloin to the pan and caramelize the meat, 4 to 5 minutes.
- Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more; season with salt and pepper.
- While meat cooks heat a small sauce pot over medium heat and melt butter; whisk the flour into butter; cook 2 minutes; whisk beef stock into flour; add Worcestershire sauce.
- Season sauce with salt and pepper, to taste.
- Thicken 6 to 7 minutes.
- Pour gravy over meat.
- Turn on broiler.
- Temper egg yolk by beating it with the starchy potato cooking water.
- Place drained potatoes back into the pot you cooked them in to dry them out a little.
- Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives.
- Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
- Garnish the potatoes with paprika.
- Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
- Serve immediately right from the hot skillet.
BEST 30 MINUTE SHEPHERD'S PIE
Make and share this Best 30 Minute Shepherd's Pie recipe from Food.com.
Provided by LMillerRN
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
- While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
- Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
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