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.
REUBEN-STYLE SHEPHERD'S PIE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 400 degrees F. For the potato topper: Boil the potatoes in salted water until just tender. Drain and transfer to a large bowl. Heat the butter and EVOO in a small skillet over medium heat and toast the caraway seeds. Pour the caraway mixture over the potatoes and season with salt and pepper. Spread the potatoes on a baking sheet and squish them with the bottom of a water glass to flatten them. Roast until crisp, 25 to 30 minutes. Leave the oven on. Meanwhile, for the casserole filling: Heat the EVOO in a large Dutch oven over medium-high heat. Add the corned beef and cook until browned, and then remove to a plate. Add the ground beef and cook until browned. Add the garlic, celery, bay leaf, carrots and onions and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes. Return the corned beef to the skillet. Heat the butter in a small skillet over medium heat. Whisk in the flour and cook, whisking, until light golden. Whisk in the beer, Worcestershire, mustard and consomme; season with pepper. Pour the gravy over the corned beef mixture and stir to combine. Transfer to a casserole dish and top with the sauerkraut, cheeses and potatoes. Bake until the cheese is melted and the casserole is heated through. Meanwhile, for the Russian dressing topper: Combine the sour cream, ketchup, relish and hot sauce and season with salt and pepper. Drizzle the casserole with the dressing and garnish with watercress just before serving. Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Reheat in the oven before serving.
RUDOLPH PIE (CHRISTMAS SHEPHERD'S PIE)
Cook's note: This is one of those simple-hearted, down home kind of dishes that in fact is quite fiddly. Nothing's difficult, but there are quite a few steps. But that's often the way with food that you can simply reheat when you need it: you have to put more hours in earlier. Often, especially at this time of year, it's worth it. I sometimes think that one hour of cooking alone, calmly and in advance, is so much more preferable than 15 minutes of frenetic, last-minute activity when you're tired and have a roomful of people to entertain. I say this now, as a form of defence on my behalf, but also to warn you, however encouragingly, of the labour to come.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h35m
Yield 14 to 16 servings
Number Of Ingredients 19
Steps:
- Pour 2 cups of near-boiling water over the dried porcini mushrooms and leave to steep while you get on with the rest of the cooking. Peel the onions, carrots and garlic cloves and chop them; I use a food processor here, and do them in 2 batches of 2 each.
- Pour the oil into a very large, thick-bottomed pan and when it's warm add the chopped onions, carrots and garlic. Cook, stirring, for about 10 minutes, sprinkling in salt if the vegetables look as though they might burn.
- Drain the porcini, reserving the soaking liquid, chop them coarsely and add them to the vegetable mixture along with the button mushrooms. After about 5 minutes, when the fresh mushrooms have cooked down a bit into the mixture, transfer the vegetables to a plate so that you can start cooking the meat. Add a little more oil to the pan then add the minced meats, breaking them up with a wooden fork or spatula. Stir for about 5 minutes until the rawness has left them a bit, add salt liberally, and then return the vegetable mixture to the pan. Stir in the flour and, still stirring, pour in the mushroom-soaking liquid, tomatoes, tomato paste, Marsala and a few drops of Worcestershire sauce. Stir well, cover partly with a lid and turn down the heat so that the mixture bubbles gently with some of the liquid evaporating and the flavours intensifying, for about an hour. Even longer wouldn't do it any harm providing the heat is very low.
- Once cooked, taste for seasoning then remove from heat. If it helps you can cook the base in advance (either freezing it or leaving it in the fridge for a few days), which means that when you want to serve the pie, you have only to bother with the topping. Some people are happy to make a shepherd's pie in its entirety and then leaving it to be reheated, but I think that's only OK if you don't need to refrigerate it for days (it does something funny to the texture of the potatoes). An afternoon, even a longer stretch, in a cold wintry kitchen, though, is fine. An easier alternative might be to refrigerate the cooked base and leave the mashed potatoes and parsnips in a plastic wrapped bowl in a cold place in the kitchen for however long you need, bringing the two together just before they go into the oven.
- Given the amount of potatoes stipulated, I suggest you hand people a peeler if you have any around who ask if there's anything they can do to help. Or use a potato ricer, which means you don't need to peel them. Either way, boil the potatoes in a large pan of salted water until they are nearly tender and then add the parsnips which have been peeled and cut into chunks. Simmer until the potatoes and parsnips are cooked to easily mashable tenderness, but not to the point of disintegration, then drain them and let them dry slightly in the colander while you warm the milk and melt the butter in the heat of the pan that you cooked the potatoes in. Rice the potatoes and parsnips straight into this pan (or mash them) and then grate in some fresh nutmeg and add salt to taste.
- Put the meat mixture into a large dish approximately 12 1/2 inches by 14 1/2 inches in size. Then dollop the potato mash on top, spreading with a spatula, taking care to seal the edges to prevent the meat below from bubbling up in the oven. Use a fork to draw lines over the top, then dot with butter and sprinkle with Worcestershire sauce. If you're cooking this straight away, in other words when everything's still warm, about 10 minutes in a 425 degree F oven should be enough to make it piping hot and golden and crisp on top. If cooking from cold, about an hour in a 375 degree F oven should do it.
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
CLASSIC SHEPHERD'S PIE
A savory base of ground beef and vegetables in tangy tomato gravy and topped with a layer of buttery mashed potatoes. It's the perfect comfort food for your hungry family.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
- Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
- Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 44 g, Cholesterol 56.5 mg, Fat 17.4 g, Fiber 4 g, Protein 18.2 g, SaturatedFat 7.3 g, Sodium 1602.7 mg, Sugar 3.5 g
SHEPHERD'S PIE
This is just the kind of dish we crave during cooler months. When the weather calls for comfort food, it's hard to beat a substantial stew of beef sirloin and vegetables, topped with creamy mashed potatoes and baked until everything is warm and bubbly. This shepherd's recipe has a couple of secret shortcuts that'll help you have it on the table in under an hour-perfect for a weeknight meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
- Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
- Bake 20 minutes or until golden brown.
Nutrition Facts : Calories 370, Carbohydrate 27 g, Cholesterol 80 mg, Fat 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 5 g, TransFat 1 g
More about "rudolphs pie shepherds pie recipes"
THE BEST CLASSIC SHEPHERD'S PIE - THE WHOLESOME DISH
From thewholesomedish.com
5/5 Calories 400 per servingCategory Dinner, Entree, Main Course
RUDOLPH PIE (CHRISTMAS SHEPHERD'S PIE) - COOKING CHANNEL
From cookingchanneltv.com
Servings 14-16Total Time 1 hr 35 minsCategory Main-Dish
THE BEST AUTHENTIC SHEPHERD'S PIE RECIPE - SCRAMBLED …
From scrambledchefs.com
GORDON RAMSAY'S ‘DELICIOUS' SHEPHERD'S PIE IS THE PERFECT RECIPE …
From msn.com
EASY SHEPHERD'S PIE RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: 'MY DELICIOUS CHEESY SHEPHERD'S PIE IS A PERFECT, WARMING ...
From express.co.uk
BEST RUDOLPHS PIE SHEPHERDS PIE RECIPES
From alicerecipes.com
SHEPHERD'S PIE | RECIPETIN EATS
From recipetineats.com
THE BEST SHEPHERD'S PIE RECIPE | FOODIECRUSH.COM
From foodiecrush.com
SHEPHERD'S PIE RECIPES | TASTE OF HOME
From tasteofhome.com
LEFTOVER TURKEY SHEPHERD'S PIE RECIPE - HOW TO MAKE LEFTOVER …
From thepioneerwoman.com
SHEPHERD'S PIE RECIPES
From allrecipes.com
RUDOLPH'S PIE (SHEPHERD'S PIE) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
SHEPHERD'S PIE RECIPE - PILLSBURY.COM
From pillsbury.com
RUDOLPH PIE (CHRISTMAS SHEPHERD'S PIE) (NIGELLA LAWSON) RECIPE
From recipeofhealth.com
RUDOLPH PIE (CHRISTMAS SHEPHERD’S PIE) – RECIPES NETWORK
From recipenet.org
CLASSIC SHEPHERD'S PIE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE SHEPHERD'S PIE - ALLRECIPES
From allrecipes.com
EASY SHEPHERD'S PIE – WELLPLATED.COM
From wellplated.com
You'll also love