THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
- Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
- Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
- To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
- Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.
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
DEE'S SHEPHERD'S PIE
Make and share this Dee's Shepherd's Pie recipe from Food.com.
Provided by Dienia B.
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown onion in butter.
- Add ground beef.
- When 1/2 way cooked, add frozen vegetables and brown gravy mix with 1/2 cup water.
- Add Worcestershire sauce, ketchup and salt and pepper.
- Cook until thick, stirring occasionally.
- Pour mixture into baking pan.
- Top with mashed potatoes that you have roughed up with fork so you have peaks.
- Bake in 400°F oven for 30 minutes or until potatoes are golden brown.
Nutrition Facts : Calories 590.7, Fat 31.1, SaturatedFat 13.1, Cholesterol 129.1, Sodium 1042.9, Carbohydrate 39.7, Fiber 4.1, Sugar 4.5, Protein 37
More about "dees shepherds pie recipes"
25 COMFORTING SHEPHERD'S PIE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
THE BEST AUTHENTIC SHEPHERD'S PIE RECIPE - SCRAMBLED CHEFS
From scrambledchefs.com
CLASSIC SHEPHERD’S PIE RECIPE | THE KITCHN
From thekitchn.com
BEST 6 DEES SHEPHERDS PIE RECIPES
From alicerecipes.com
CREOLE SHEPHERD’S PIE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
CHRISTMAS SHEPHERDS PIE WITH GROUND BEEF RECIPE - PAULA DEEN
From pauladeen.com
EASY SHEPHERD'S PIE – WELLPLATED.COM
From wellplated.com
EASY SHEPHERD'S PIE - THE COZY COOK
From thecozycook.com
SHEPHERD'S PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
THE BEST SHEPHERD'S PIE RECIPE | FOODIECRUSH.COM
From foodiecrush.com
EASY SHEPHERD'S PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST SHEPHERD'S PIE RECIPE - HOW TO MAKE BEEF SHEPHERD'S PIE
From thepioneerwoman.com
SHEPHERD'S PIE - ONCE UPON A CHEF
From onceuponachef.com
TRADITIONAL SHEPHERD'S PIE WITH GROUND BEEF - THE FOOD CHARLATAN
From thefoodcharlatan.com
SHEPHERD'S PIE - GIMME SOME OVEN
From gimmesomeoven.com
SHEPHERD'S PIE | PAULA DEEN
From pauladeen.com
THE BEST SHEPHERD'S PIE RECIPE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
EASY SHEPHERD'S PIE - TASTE.COM.AU
From taste.com.au
MINI SHEPHERD'S PIES - PAULA DEEN
From pauladeen.com
INA GARTEN'S SHEPHERD'S PIE - HALF-SCRATCHED
From halfscratched.com
32 MOUTH-WATERING PIE RECIPES YOU WILL LOVE - MSN
From msn.com
THE BEST CLASSIC SHEPHERD'S PIE - THE WHOLESOME DISH
From thewholesomedish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love