BLACK LABRADOR SHEPHERDS PIE
This recipe was posted years ago in the Houston Post. Very delicious! I end up using a little less of the beef base since it seems a little to salty and I cook the carrots in the microwave.
Provided by Nicoleg
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute beef, onion, celery and garlic in a large pan until well done, strain off fat.
- Boil potatoes until fork tender, drain and mash with butter.
- Blanch carrots and add to beef mixture.
- Make a gravy in a small sauce pan with beef base and water, whisk in enough flour to thicken, about 2 tablespoons.
- When gravy comes to a boil, add to beef carrot mixture, reduce heat and simmer for 5 minutes.
- Spoon mixture into a 2 quart casserole dish. Spoon potatoes on top. Bake for 20 minutes at 350 degrees. Top with cheese and let set until cheese melts about 5 minutes.
Nutrition Facts : Calories 455, Fat 20.8, SaturatedFat 9.8, Cholesterol 118.6, Sodium 251.5, Carbohydrate 32.9, Fiber 4.4, Sugar 3, Protein 33.4
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.
CHEF JOHN'S SHEPHERD'S PIE
Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
- Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
- Transfer beef mixture into an oven-proof casserole dish.
- Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
- Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
- Sprinkle with remaining 1/4 cup of grated cheese.
- Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 23.5 g, Cholesterol 58.8 mg, Fat 17.2 g, Fiber 3.2 g, Protein 16.2 g, SaturatedFat 8 g, Sodium 546.4 mg, Sugar 1.4 g
SHEPHERD'S PIE
Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb's gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat. And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.
Provided by Samantha Seneviratne
Categories casseroles, meat, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
- In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture, just until blended. Stir in the Cheddar. Season to taste with salt and pepper. Cover and set aside.
- Heat the oven to 375 degrees. Melt the remaining 2 tablespoons of the butter in a large oven-safe skillet with high sides or an enameled cast-iron braiser (at least 2 1/2-quart capacity) over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often with a wooden spoon, until the onions are translucent and the carrots are just tender, about 10 minutes. Add the beef and the lamb and cook, breaking the meat up with a spoon, until it is no longer pink. (At this point, you can drain off some of the excess fat if you like.) Season the mixture to taste with salt and pepper.
- Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme and rosemary stems. Season to taste with salt and pepper.
- Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
Nutrition Facts : @context http, Calories 726, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 48 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 24 grams, Sodium 1073 milligrams, Sugar 6 grams, TransFat 2 grams
BLACKBIRD PIE......OR CHICKEN, LEEK AND POTATO PIE!
Yes, it's an old-fashioned Blackbird pie! This is made with leftovers & tasted so good that I decided to post the recipe or is it an assembly job? Very easy, I am almost embarrassed to say that I made it with ready-made pastry. Well, it was after all a quick lunch with an assault on the fridge! This is what I found, mashed potato, cooked leeks & some cooked chicken breasts. There was an open packet of ham, and that completed the pie. The only vital item is a blackbird pie funnel, oh yes & some ready-made pastry & leftovers.
Provided by French Tart
Categories Savory Pies
Time 50m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 200C/400°F.
- Grease and line a pie dish with baking paper.
- Mix together your mashed potato, leeks, chicken, ham, crème fraiche & seasonings to taste. Set to one side.
- Roll out your pastry and line the base of the pie dish - allow the edges to extend over the edge of the pie dish.
- Put you filling into the pastry pie case - and sit your blackbird or pie funnel in the middle, pushing it down slightly so it is not too high.
- Turn back the pastry edges and make a raised crust all the way around. Dampen the piecrust with some of the beaten egg & milk mixture.
- Roll out your pastry for the lid - ease it over the top gently breaking OR cutting a hole for the blackbird to poke through!
- Turn back the edges of the pastry lid and neatly crimp the top together with the bottom - using a fork to help you if necessary.
- Brush the beaten egg and milk glaze over the top and bake in the pre-heated oven for about 45 minutes.
- Take out and allow to cool very slightly before serving with fresh vegetables & gravy. This is also wonderful cold as picnic food.
Nutrition Facts : Calories 582.3, Fat 31.4, SaturatedFat 9.2, Cholesterol 82.5, Sodium 667.8, Carbohydrate 55, Fiber 4.9, Sugar 3.8, Protein 19.9
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