SHAWARMA SPICED SHEPHERDS COTTAGE PIE
I got this recipe from a local hole in the wall Lebanese restaurant and tweaked it a bit. Best of both the sweet and savory worlds. As a time saver I keep a jar of this spice blend (Shawarma spice blend) on hand and just measure out 2 1/2 tsp of the combined mixture in order to make this recipe. For the frozen vegetables I use a combo of corn, peas, green beans and carrots.
Provided by Banriona
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel and quarter potatoes, boil until tender.
- while potatoes are boiling, brown ground meat until no longer pink.
- Add onion, seasonings, beef broth and worcestershire;simmer over low heat for 10 minutes or until onions are crisp tender.
- Remove meat from heat and stir in frozen vegetables. Set aside.
- Mash potatoes in bowl with butter, add milk to taste.
- Place beef & veg in 9x11 casserole dish. Top with shredded cheddar.
- Spread mashed potatoes on top. Use a fork to make peaks in the potatoes if you wish.
- Bake uncovered in 400 degree F oven until bubbling and brown. (about 40 minutes).
Nutrition Facts : Calories 387.9, Fat 14.6, SaturatedFat 7.3, Cholesterol 68.8, Sodium 601.3, Carbohydrate 42.4, Fiber 8.9, Sugar 5.9, Protein 24.7
CURRIED SHEPHERD'S PIE
This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, casseroles, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
- As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
- Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.
- Meanwhile, preheat the broiler.
- Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
- Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
- Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
- Run the mixture under the broiler until the top is golden brown. Serve immediately.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams
LENTIL COTTAGE PIE
This tasted just as rich and delicious as a meat shepherds pie, but it's a great deal cheaper to make with lentils. It's a fantastic budget recipe, and very popular with my children.
Provided by MellowMel
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to hot.
- Boil, steam or microwave potato until tender; drain. Mash in large bowl with half of the butter.
- Melt remaining butter in medium-deep frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes; stirring occasionally.
- Add peas and parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1 litre ovenproof dish.
- Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes before serving.
Nutrition Facts : Calories 420.5, Fat 9.3, SaturatedFat 5.3, Cholesterol 21.4, Sodium 396.4, Carbohydrate 69.7, Fiber 11.4, Sugar 9.4, Protein 14.8
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