Down South Shepherds Pie Recipes

SOUTH BEACH DIET SHEPHERD'S PIE

Steps:

• Heat the oven to 350. Spray a 2 quart casserole with cooking spray.
• Bring a medium saucepan of water to boil. Add cauliflower and cook until tender, about 10 minutes. Drain and transfer to a large bowl.
• Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Add beef and brown for 10 minutes, stirring to break up lumps. Add edamame and cook, stirring occasionally, 3 minutes longer. Stir in broth and Worcestershire sauce. Season with pepper and a pinch of salt. Transfer meat mixture to the casserole.
• With an electric mixer at medium speed, whip the cooked cauliflower with sour cream, egg yolk, and another pinch of salt. Spoon cauliflower evenly over meat. Top with cheese and bake for 20 to 25 minutes, or until golden on top. Serve warm.

SOUTHERN SHEPHERD'S PIE

Steps:

• Pre-bake pie crusts according to instructions on crusts - or at 400 degrees until light brown, for about 15 minutes. Let cool.
• Boil 5 or 6 medium peeled potatoes until tender. Drain and mash with 1/2 cup of milk, 2 tablespoons of butter, 2 tablespoons of mayonnaise, and 1 teaspoon of salt.
• Mix with a mixer on high speed until fluffy. When cooled a little, fold in about 1 1/2 cups of grated cheddar cheese.
• Dice up onions and saute over medium high heat in a little EVOO and butter with about a tsp of salt.
• Add chopped garlic, and continue to cook until onions are tender.
• Remove onion mixture.
• Brown hamburger in the same pot with about a teaspoon of worcestershire sauce.
• Add onion mixture back to pot with 2/3 can of beef consomme and 3 tablespoons of ketchup, a teaspoon of salt and pepper. Cover pot with a tight-fitting lid and cook over medium heat, stirring occasionally, for about 15 minutes.
• Mix about 3 tablespoons of all-purpose flour in with the remaining consomme until all lumps are gone. Raise heat until the meat mixture begins to boil. Slowly add the consomme flour while stirring quickly, and continue to stir and boil for about 1 minute after all of the flour is added. Remove from heat.
• Fold in the drained corn, peas, and carrots.
• Spoon the mixture into the cooled pie crusts.
• Pipe the cheddar mashed potatoes on top of the pies to form a decorative top crust.
• Bake at 425 degrees for about 15 minutes, or until the potatoes brown on top.
• Let cool for about 10 or 15 minutes before serving.

DOWN HOME SHEPHERD'S PIE

Steps:

• Preheat oven to 400°F.
• Saute onions in butter over medium heat, until tender.
• Add beef, carrots, peas, and gravy.
• Heat thru.
• Add salt and pepper to taste.
• Pour into baking dish.
• Add egg yolk to mashed potatoes and beat well.
• Spoon potatoes over beef and veggie mixture.
• Bake for 30 minutes, adding sprinkled shredded cheddar cheese on top for last 15 minutes of baking.
• Bake until potatoes are nice and brown and gravy is bubbling.

DOWN SOUTH SHEPHERD'S PIE

Steps:

• Preheat the oven to 180C/gas 4.
• Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes.
• Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
• Pour in the red wine and reduce until almost completely evaporated.
• Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
• Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly.
• Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning.
• Spoon the mince into the bottom of a large ovenproof dish.
• Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
• Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks.
• Bake in the oven for approximately 20 minutes, until bubbling and golden brown.