Beef And Lamb Shepherds Pie Recipes

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CLASSIC, SAVORY SHEPHERD'S PIE (WITH BEEF AND/OR LAMB) RECIPE



Classic, Savory Shepherd's Pie (With Beef and/or Lamb) Recipe image

Shepherd's pie, the British casserole of minced meat and vegetables topped with buttery mashed potatoes, delivers perfection in every bite. This version features extra-rich and creamy mashed potatoes and a hearty, carrot- and pea-studded meat sauce, made ever so slightly in the style of a classic Italian ragù.

Provided by Daniel Gritzer

Categories     Mains

Time 1h40m

Yield 8

Number Of Ingredients 25

For the Mashed Potatoes:
3 1/2 pounds (1.6kg) russet potatoes (about 4 large), peeled and cut into 1-inch pieces
Kosher salt
6 tablespoons (85g) unsalted butter, cubed
For the Meat Sauce:
1 1/2 cups (360ml) homemade or store-bought low-sodium chicken stock
2 packets unflavored gelatin (about 5 teaspoons; 1/2 ounce; 14g)
2 tablespoons (30ml) vegetable oil
2 1/2 pounds (1kg) ground beef or lamb, or some combination (see note)
1 large yellow onion (about 14 ounces; 400g), diced
3 medium carrots (about 8 ounces; 225g), diced
2 ribs celery (about 4 ounces; 110g), diced
2 medium cloves garlic, minced
2 tablespoons (30ml) tomato paste
1 cup (240ml) dry red wine
2 sprigs thyme
1 bay leaf
1 tablespoon (15ml) Worcestershire sauce
1 teaspoon (5ml) Marmite (optional)
2 tablespoons (15g) all-purpose flour
8 ounces (225g) frozen peas
Kosher salt and freshly ground black pepper
To Assemble:
1 1/2 cups (360ml) heavy cream
Grated Parmigiano-Reggiano cheese, for topping (optional)

Steps:

  • For the Mashed Potatoes: Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until almost as salty as the sea. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds. Transfer potatoes to a large bowl.
  • Meanwhile, for the Meat Sauce: Place stock in a 2-cup liquid measuring cup, sprinkle with gelatin, and set aside.
  • To Assemble and Bake: Adjust oven rack to center position and preheat oven to 425°F (220°C). Before assembling, heat cream in a large saucepan until simmering. Add potatoes and stir gently until completely incorporated. Season with salt and pepper. Potatoes are now ready for assembly.
  • Transfer to oven and bake until top is browned and casserole is fully heated through, about 20 minutes. For deeper browning, place casserole on a rack set about 6 inches under a hot broiler for the last few moments of cooking. (Monitor closely to prevent potatoes from burning.)
  • Let stand 15 to 20 minutes before serving. Casserole can be assembled, wrapped with plastic, and refrigerated up to 2 days. Reheat in a 350°F (180°C) oven for about 35 minutes, then use broiler to brown top.

Nutrition Facts : Calories 865 kcal, Carbohydrate 51 g, Cholesterol 195 mg, Fiber 7 g, Protein 41 g, SaturatedFat 26 g, Sodium 467 mg, Sugar 8 g, Fat 53 g, ServingSize Serves 8, UnsaturatedFat 0 g

SHEPHERD'S PIE WITH LAMB AND BEEF



Shepherd's Pie with Lamb and Beef image

A savory meat filling of lamb and beef is topped with seasoned mashed potatoes and baked.

Provided by Creative Culinary

Categories     Beef

Time 39m

Number Of Ingredients 19

1/4 cup unsalted butter
1/2 pound ground beef
1/2 pound ground lamb
1 cup onion (chopped)
2 garlic cloves (minced)
4 ounces mushrooms (sliced)
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 bay leaf
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 tsp paprika
1 1/4 cups beef stock
4 Tbsp Worcestershire sauce
1/4 cup dark beer
1 pound potatoes (quartered (I used Yukon Gold and did not peel them))
1/8 teaspoon ground nutmeg
1/2 cup half and half
1/2 cup white cheddar (grated (I used Kerrygold Aged White Cheddar))

Steps:

  • To Make the Meat Filling
  • Lightly grease 4 individual soup bowls or one 6-cup baking dish and set aside.
  • Melt 2 tablespoons butter in a large saute pan over medium high heat.
  • Crumble the beef and saute it until it starts to turn brown.
  • Add the onion, minced garlic, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes.
  • Add the sliced mushrooms and bay leaf, and cook, stirring, until their liquid is almost all absorbed, about 4 minutes.
  • Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
  • Preheat the oven to 400 degrees F.
  • To Prepare the Potatoes
  • Place the potatoes in a medium pot and cover with salted water. Bring to a boil and cook until tender, 10-15 minutes until easily pierced with a fork.
  • Drain in a colander and return to the pot.
  • Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper and nutmeg, and mash to incorporate.
  • Add the half and half and cheddar cheese and mix well. Remove from heat.
  • To Assemble
  • Turn off heat on meat filling and remove the bay leaf. Spoon into the prepared dish(es) and top with the mashed potatoes. (I used a piping cone but you can dollop on the potatoes and just smooth with a spoon).
  • Bake until browned and bubbly on top, 10 to 15 minutes.
  • Remove from the oven and serve immediately.

Nutrition Facts : ServingSize 1 8, Calories 703 kcal, Carbohydrate 43 g, Protein 40 g, Fat 41 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 161 mg, Sodium 1336 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 17 g

LAMB SHEPHERD'S PIE



Lamb Shepherd's Pie image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

3 cloves garlic, chopped
1 bay leaf
1 carrot, finely chopped
1 rib celery, finely chopped
1 yellow onion, finely diced 1 tablespoon extra-virgin olive oil
1 pound ground lamb
1 tablespoon dry mustard
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
1 tablespoon fennel seeds
1/2 cup canned tomato puree
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh sage
2 pounds russet potatoes, peeled and cut into quarters, or 2 1/2 cups cooked mashed potatoes
1/2 cup whole milk
3 tablespoons unsalted butter

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf.
  • Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste.
  • Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm.

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