Shepherds Pie With Bacon Beef And Horseradish Blue Cheese Potatoes Recipes

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.

Steps:

• Pat the meat dry after chopping and before cooking. Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot. Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust. Remove meat to the plate with bacon. To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper. Cook partially covered 10-12 minutes to soften, stirring occasionally. Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes. Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer. Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes. Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve.

Steps:

• Preheat the oven to 375 degrees F.
• Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.
• Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.
• Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.
• Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
• Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
• Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.

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.

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.

Steps:

• THE BEEF & BACON.
• Sauté the onion and garlic on a low heat until cooked.
• Add bacon and fry (turn up to a medium heat to lightly cook bacon),.
• Remove all ingredients from the pan,.
• Add the mince to the empty pan; cook until browned and liquid has reduced.
• Add the onion, garlic and diced bacon into the pan with the mince. Add the grated carrot, grated potato, mixed herbs, parsley, beef stock with Worcestershire sauce, salt and pepper.
• Add water; mix well and then cook on low heat until liquid has reduced by half.
• Add cornflour and water until sauce thickens. Remove from pan and cool.
• THE POTATO MASH: Cook potatoes and heat milk. Mash all together when potatoes are cooked and nearly falling apart.
• THE PIE:.
• Grease a large semi deep (about 10 - 12 cm deep) baking tray and line with puff pastry . Place beef and bacon mixture (once cool) in tray lined with pastry.
• Cook in oven on 180°C until pastry is lightly browned. Remove from oven.
• Place the potato mash over the mince; smooth out and sprinkle with grated tasty cheese to satisfaction.
• Heat oven to 220°C Place on middle shelf and bake for approximately 20 - 30 minutes.
• Allow to sit for 5 minutes and then it's ready to be portioned, served and enjoyed.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook the bacon, onion and oregano until bacon is crisp. Add garlic; cook 1 minute longer. Stir in the tomato sauce, corn and reserved beef. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, combine the mashed potatoes, eggs, butter, parsley and salt. Spread half of potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Top with beef mixture and remaining potato mixture. , Bake at 375° for 20 minutes. Brush with butter. Bake 10 minutes longer or until top is golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
• In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
• Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.

Steps:

• Heat oven to 350ºF.
• Microwave potatoes as directed on package. (Do not mash.)
• Meanwhile, cook and stir bacon in large skillet on medium heat 3 to 4 min. or just until bacon is lightly browned but not crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Add steak pieces to reserved drippings in skillet; cook on medium-high heat until evenly browned, stirring frequently. Stir in onions; cook 1 min., stirring occasionally. Add mixed vegetables, gravy, beef broth and bacon; mix well. Bring to boil, stirring occasionally. Simmer on medium-low heat 2 min., stirring constantly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Place potatoes in large bowl. Add milk, sour cream and horseradish; mash until ingredients are well blended and potatoes are mashed to desired consistency. Stir in remaining ingredients; spoon over meat mixture.
• Bake 30 to 40 min. or until heated through.

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.