Beef And Root Vegetable Shepherds Pie Recipes

BEEF-AND-ROOT-VEGETABLE SHEPHERD'S PIE

Steps:

• Stew:Preheat oven to 300 degrees with rack in lowest position. Season beef with salt and pepper; toss with flour to coat. Heat 2 tablespoons oil in a 6-quart Dutch oven over medium-high heat until shimmering. Brown beef in 3 batches, scraping and wiping out pot and adding just enough oil to coat pot between batches. Transfer beef to a plate.
• Reduce heat to medium. Add 1 tablespoon oil, the ginger, and garlic to pot; cook until beginning to soften, about 3 minutes. Return beef to pot; add broth and prunes. Wrap cinnamon, cloves, zest, and peppercorns in cheesecloth, tie with kitchen twine, and add to pot. Bring to a simmer. Cover, and cook in oven until beef is almost tender, about 2 hours.
• Meanwhile, cook onions in boiling water 2 minutes. Drain, peel, and add to stew. Cover, and cook until beef is fork-tender, about 30 minutes. Break up prunes; remove spice bundle. Let cool completely; refrigerate up to 5 days.
• Topping:Place potatoes in a saucepan, cover with 2 inches of water, and add 2 1/2 teaspoons salt. Combine carrots and parsnips in another pan; cover with 2 inches of water, and add 1 1/2 teaspoons salt. Bring vegetables to a boil, reduce heat, and simmer until fork-tender, about 20 minutes. Drain potatoes; dry out in pan on stovetop 5 minutes. Drain carrots and parsnips.
• Heat milk and butter until butter is melted. Mash vegetables together; stir in milk mixture. Season with salt and pepper. Let cool completely; refrigerate up to 5 days.
• Preheat oven to 375 degrees. Spoon stew into ovenproof heavy skillets or baking dishes. Cover with vegetable mash; sprinkle cheese on top. Bake until stew is bubbling and cheese is melted, about 50 minutes, depending on pan size.

SHEPHERD'S PIE VI

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.

SHEPHERD'S PIE WITH CELERY ROOT PUREE

Steps:

• Preheat the oven to 400 degrees F.
• For the topping: Place the celery root in a large pot and add 2 cups chicken broth, along with water to cover and 2 teaspoons salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the celery root is tender, 15 to 20 minutes.
• Meanwhile, make the filling: Heat the olive oil in a large skillet over medium heat. Add the onions, carrots and celery and season with a teaspoon of salt and a few grinds of pepper. Cook until the vegetables are tender, about 5 minutes. Add the garlic and thyme and cook until fragrant, another minute. Add the ground turkey and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Stir in the flour until incorporated, about 1 minute. Add the remaining cup chicken broth and reduce the heat to a simmer; cook until thickened, 3 to 5 minutes.
• To finish the topping, reserve 1 cup of the cooking liquid, then drain the cooked celery root and set aside. To the pot, add the butter and melt over medium heat. Return the celery root to the pot and add half of the reserved cooking liquid. Using an immersion blender, puree the mixture until smooth, adding more of the reserved liquid as necessary. (Note: If you don't have an immersion blender, transfer the mixture to a food processor and pulse until the mixture is pureed and smooth.) Season with salt and pepper.
• Transfer the filling to a 9-inch square baking dish. Sprinkle the frozen peas in an even layer over the filling. Spread the celery root puree on top, being careful to leave the layer of peas in place.
• Bake until the topping is lightly golden and the filling is bubbling, 30 to 35 minutes.

VEGETABLE BEEF PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. In a large bowl, combine beef, vegetables, soup and pepper. Spoon into crust. , Roll out the remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Freeze option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time to 5-10 minutes or until heated through and a thermometer inserted in center reads 165°.

WINTER VEGETABLE SHEPHERD'S PIE

Steps:

• Preheat oven to 350°. Place first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper., In 2 batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan., In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through., Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.