Shepherds Pie 2 Recipes

Steps:

• Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
• Preheat the oven to 400 degrees F.
• While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Steps:

• In an ovenproof skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in water and taco seasoning; heat through. Stir in 1/2 cup cheese. , Combine potatoes and remaining cheese; spread over beef. Broil 4-6 in. from the heat for 5-6 minutes or until golden brown.

Steps:

• Coat a wide pan with olive oil and bring to a medium-high heat. Sprinkle the lamb with salt and toss with the flour.
• Add the lamb to the pan and brown well on all sides. Remove the lamb from the pan and reserve. Ditch the oil in the pan and add a splash new olive oil. Add the carrots, celery and leeks to the same pan. Season the mixture with salt and cook, stirring frequently until the vegetables are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook 2 to 3 minutes more. Add the tomato paste and cook until the tomato paste starts to brown, 2 to 3 minutes.
• Add the beer and cook until it reduces by half. Return the lamb to the pan. Add enough stock to just cover the surface of the lamb. Taste and season with salt if needed. Toss in the bay leaves and thyme bundle. Bring the stock to a boil and reduce to a simmer. Partially cover and simmer until the lamb is tender, about 1 hour. When the stock level reduces, replace with more to keep the meat submerged.
• Place the potatoes in a medium saucepan and cover by 1 inch with tap water. Season the water with salt and bring the water to a boil. Boil the potatoes until they are fork tender, about 15 minutes. Drain the water from the potatoes and pass them while they are still hot through a food mill. In a small saucepan over medium-high heat, bring the cream to a boil. Beat the cold butter and hot cream into the pureed potatoes. Taste and season with salt if needed. The potatoes should be creamy and very flavorful.
• Remove the lid from the lamb and add the peas. Simmer for 15 minutes more to allow the stock level to reduce. Taste and adjust the seasoning if needed. When done, the lamb mixture should be thick and stew-like. Remove the bay leaves and thyme bundle and discard.
• Preheat the broiler.
• Transfer the lamb to a wide, flat flameproof baking dish. Spread the mashed potatoes over the lamb mixture in an even layer. Place the baking dish under the preheated broiler. Broil until the potatoes are golden brown and crispy.

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.

Steps:

• For meat filling, heat a large frying pan to medium-high heat. Add beef and pork and cook 5 minutes. Drain any excess fat off and return to pan. Add fennel seed, peppers, onion and garlic. Reduce heat to medium and cook 5 minutes more. Add 1/2 tsp salt, black pepper, and tomatoes.
• Remove skillet from heat and stir in 2 Tbsp polenta.
• For Polenta, bring 4 cups of water and 1 1/2 tsp salt to a boil in medium saucepan. Add polenta in a thin stream, stirring constantly. Reduce heat to medium and cook, still stirring, 3 minutes until polenta is medium-soft. Remove from heat and stir in 1/3 cup grated Parmesan.
• Heat oven to 350°F Grease a 2 quart casserole dish with non-stick cooking spray. Add meat filling to bottom of dish. Top with polenta and sprinkle remaining Parmesan over the top.
• At this stage the pie can be frozen (but bring to room temp first). Wrap well and put in freezer. When ready to cook, thaw in fridge overnight, then bake in preheated 350°F oven 25 minutes, and put under broiler 1 to 2 minutes to give a nice crisp crust.
• If serving that evening, bake in preheated oven 25 minutes, and broil under preheated broiler 1 to 2 minutes.