SHEPHERD'S PIE
When you're in the mood for a meaty, savory comfort-food classic, serve Alton Brown's Shepherd's Pie from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 21
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.
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.
GORDON RAMSAY'S SHEPHERD'S PIE
I found this on a blog on the internet site I can do that. This is a recipe that author "Oggi" adapted from Gordon Ramsay's show "Kitchen Nightmares" where he tried to save the restaurant. This recipe ended up being the signature dish of the restaurant.
Provided by chefRD
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare the mashed potatoes:.
- Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
- Prepare the filling:.
- Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
- In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
- Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning.
- Transfer beef to a deep dish.
- Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
- Bake in a 400° F oven for 20 minutes or broil until top is brown.
Nutrition Facts : Calories 734.1, Fat 31.1, SaturatedFat 13.9, Cholesterol 179.5, Sodium 2057.9, Carbohydrate 45.4, Fiber 4.5, Sugar 6.1, Protein 55.8
WICKED AWESOME SHEPHERDS PIE
Make and share this Wicked Awesome Shepherds Pie recipe from Food.com.
Provided by momo st-amand
Categories < 60 Mins
Time 51m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place in crock pot the beef, tomato paste, onions, garlic, cloves and cinnamon. Cook on low for 5 1/2hrs.
- Peel and boil the potatoes. When soft mash with garlic powder, salt and pepper.
- Take the meet from the crock pot and shred it. Put it on the bottom of a lasagna dish. Place the canned corn and creamed corn on top.
- Place the mash potatoes on top and cover with cheese curds.
- Broil in the oven for 5 minutes or until the cheese is golden. And voila! Bon appetit!
Nutrition Facts : Calories 1399.1, Fat 108.9, SaturatedFat 45, Cholesterol 150.3, Sodium 793, Carbohydrate 86, Fiber 11.1, Sugar 10.1, Protein 23.3
GOOD SHEPHERDS' PIE
I made this up one evening when I needed to use up some ground beef and had one lonely frozen pie shell in the freezer. My husband was uneasy when I told him it was shepherds pie because I had made one before that tasted terrible. When he tried this however he said it was great! The vegetables could be varied to your taste or whatever you have on hand. I used Veg-all frozen vegetables.
Provided by Kate J
Categories One Dish Meal
Time 50m
Yield 1 pie, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F
- In a large skillet brown ground beef until cooked. Drain and remove from pan.
- In the same skillet melt butter and sauté onions over medium heat until just translucent (not brown).
- Add flour to onion mixture and stir until smooth and bubbly.
- Slowly stir in beef broth.
- Add salt and pepper.
- Add beef to gravy mixture.
- Allow the gravy to come to a slow boil. Boil until it thickens up.
- Meanwhile, heat the frozen vegetables in the microwave according to package directions. Drain when heated through.
- Pour drained vegetables into pie shell.
- Top with gravy mixture.
- Spread mashed potatoes on top of pie.
- Bake for 25-30 minutes or until pie is heated through.
Nutrition Facts : Calories 1184.3, Fat 63.2, SaturatedFat 24.7, Cholesterol 138.9, Sodium 2553.1, Carbohydrate 118.8, Fiber 14.8, Sugar 5.6, Protein 40.2
SHEPHERD'S PIE VI
This Shepherd's Pie is a layered casserole of beef, carrots, and potato.
Provided by Jacquie
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 52.5 g, Cholesterol 64.5 mg, Fat 17 g, Fiber 7.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 294.6 mg, Sugar 5.8 g
SHEPHERD'S PIE (WICKED GOOD)
This recipe is adapted from the one in Diane Mott Davidson's murder mystery "Sweet Revenge". Good book ... great recipe adapted to have a little hint of Maine French Christmas meat pie. Enjoy. :)
Provided by Chef Ed Latham
Categories Savory Pies
Time 1h20m
Yield 2 pies, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Butter two 9-inch deep dish pie plates.
- Saute beef, pork, onion and celery in oil.
- Add flour, stir, cook until mixture starts to bubble (2 to 3 min).
- Slowly add chicken stock.
- Stir in thyme, rosemary, cloves, salt and pepper.
- Cook and stir until thickened.
- Stir in peas and corn.
- Boil peeled potatoes until fork tender in salted water.
- Heat half and half (don't boil).
- Drain potatoes and place in large bowl of electric mixer.
- Beat on low, slowly add half-and-half, the cheeses, salt and pepper.
- Divide meat mixture between the two pie plates.
- Top each with half potato mixture.
- Scatter bits of butter on top.
- Place pies on baking sheets (mine always overflow).
- Bake 45 min (or until potato are browned).
Nutrition Facts : Calories 734.6, Fat 39.6, SaturatedFat 18.3, Cholesterol 129.1, Sodium 254.9, Carbohydrate 61.2, Fiber 8.1, Sugar 5, Protein 35.7
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