Welsh Shepards Pie Recipes

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.

Steps:

• Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
• Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
• Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
• Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
• Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
• Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
• Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

Steps:

• 1. To make the pastry...sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
• 2. Stir in the salt, then add 2-3 tbsp. water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. wrap in cling film and chill while preparing the filling
• 3. Pie filling.... Fry the smoked bacon and spicy sausage in virgin olive oil, until golden brown. Leave to cool. Then add to the roughly mashed potato
• 4. Grate cheese and put to one side
• 5. Peel and slice 1 leek and 4 onions into bite size pieces, peel potatoes, slice into quarters. Boil together with a pinch of salt, until soft. Drain once cooked, add 1lb of cheese, leave to cool then mash roughly
• 6. Wash and cut up remaining leek and onions, set aside.
• 7. Roll out pastry to fit your selected pie dish(es). Then add the cooled potato mix, before adding the pastry to the pie top, add raw onions, remaining leek and rest of cheese. place pastry topping to pie mix, cut two small slits in pastry top
• 8. Egg wash to pastry top
• 9. cook 180C, 350F. Cook for 35-40 minutes, or until golden brown. Use 4" or 6" pie cases or 1 large pie dish

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.

Steps:

• Rewarm your mashed potatoes, set aside and keep warm.
• Melt half the butter in the olive oil in a large saute pan over medium heat add bacon and saute until just beginning to crisp and brown.
• Remove bacon from pan with a slotted spoon and set aside , keep warm.
• Add leek to pan with sugar and salt and pepper.
• Preheat boiler while leeks gently saute until soft and caramelized. Careful not to burn.
• Return bacon to pan and mix evenly.
• Pour mixture into pie 9" plate and spread evenly.
• Melt remaining butter and add to potatoes, season with salt and pepper and mix well.
• Spoon potatoes evenly over leeks and bacon and smooth top.
• Sprinkle with paprika.
• Place pie under broiler until top is nicely brown. Rotate if necessary to brown evenly.
• Serve in a wedge with pie server with a side of pickled beets or ligonberry sauce on the plate.

Steps:

• Preheat oven to 350°. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. , Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. , Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.