Nonnas Shepherds Pie Recipes

BEST CLASSIC SHEPHERD'S PIE RECIPE

Steps:

• Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
• Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
• Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
• Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
• Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
• Set the meat mixture aside. Preheat oven to 400 degrees F.
• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
• Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
• Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
• Add the parmesan cheese to the potatoes. Stir until well combined.
• Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
• If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

EASY SHEPHERD'S PIE

Steps:

• Cover potatoes with cold water and 1 tablespoon of kosher salt in a large pot, and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes.
• While potatoes are cooking, sauté the diced onion in 2 tablespoons of the butter in a large skillet until softened (about 2 minutes). Add the ground beef and sauté until JUST fully cooked, breaking it up with a spoon into small pieces (about 5-7 minutes). Season with salt and pepper to taste. Don't overcook it or it will be dry (see notes).
• When potatoes are soft enough to pierce easily with a fork, drain, and mash with 4 tablespoons butter and the milk (3/4 cup). Season with salt and pepper to taste.
• Layer ground beef mixture, frozen vegetables, and mashed potatoes in a 9x13 baking dish. Alternatively, divide the ingredients into two smaller baking dishes to freeze one (see notes).
• Use the back of a spoon to smooth the potatoes, leaving some ridges, or use a fork to "rake" a ridged pattern into the potatoes.
• Melt remaining tablespoon butter and drizzle evenly on top of potatoes.
• Bake at 425° F for approximately 30 minutes, or until potatoes begin to brown. Run the broiler for the last 5 minutes for extra crispy potatoes.

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.

NONNA'S SHEPHERD'S PIE

Steps:

• Saute uncooked beef until browned. Drain off the fat and set aside.
• (If you are using cooked leftover meat, you don't have to do anything except add it to the cooked veggie mixture.)
• In the heated oil, saute onions, mushrooms, carrots, celery, (and any other leftover veggies you intend to use) salt, pepper and a few dashes of the Worcestershire Sauce. Saute until the onion is translucent and the veggies cooked a little. Mix this with the browned meat. Set aside.
• Mashed potatoes: make as you would normal mashed potatoes adding in the butter, milk, and salt.
• Crack the egg into a small bowl and beat it. Add to the mashed potato mixture. Blend thoroughly.
• In a casserole dish that is about 9" x 13" x 4", place the meat/veggie mixture filling the bottom evenly. On top of that, add the mashed potatoes. Sprinkle with the parmesian cheese and parsley.
• Bake at 350ºF for about 25 minutes, or until the mashed potatoes are golden.

NAN'S SHEPHERD'S PIE

Steps:

• 1. Peel the potatoes, cut in half lengthwise, and then thinly slice; place in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are tender, about 10 minutes.
• 2. Right after you put the potatoes on to cook, begin the filling: Cook the ground beef in a 12-inch skillet over medium-high heat, breaking up the meat with a wooden spoon and turning frequently until the meat is nicely browned, about 7 minutes. Transfer the beef to a plate. Preheat the oven to 500°F.
• 3. Add 2 tablespoons oil to the same skillet. Add the onions and garlic and cook over medium heat, stirring often, until golden and tender, about 6 minutes. Return the browned meat to the pan and stir in the tomato puree and cayenne. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened, about 10 minutes. Stir in the peas and cover to keep warm.
• 4. Drain the cooked potatoes well and return them to the pot. Mash well with a potato masher, and then stir in the half-and-half, salt, and pepper to taste. Spoon the warm meat mixture into a 2 1/2-to 3-quart baking dish and sprinkle the Cheddar on top. Spoon the potatoes on top of the cheese, spreading them over the meat, leaving a scant inch border around the edge.
• 5. Drizzle the remaining tablespoon of olive oil over the top and then bake until the potatoes are golden, about 10 minutes. Let cool for 5 minutes before serving.

TODDLER RECIPE: MINI SHEPHERD'S PIES

Steps:

• Heat the oil in a medium saucepan, add the onion and cook for around 5 mins until softened. Stir in the garlic, carrots, celery, pepper and cumin. Cook for a further two mins, then add the lamb. Brown the meat, tipping off any excess fat. Add the courgette and tomato purée, then fry for a few mins more. Pour in the stock, add the lentils and bring to a simmer. Cook for 40 mins, stirring from time to time.
• Heat the oven to 180C/fan 160C/gas 4. Boil the potatoes for 10-15 mins until tender. Drain, then mash with the butter and milk.
• Remove the lamb mixture from the heat and use a stick blender to purée. Stir as you purée, blending down the pieces of vegetables. Spoon into 8 largish individual ramekins. Top with the mash and grated cheese. The pie can now be chilled and frozen for up to a month.
• Bake for 30 mins until the top is golden and the mince is bubbling up at the sides. (Cook from frozen at 160C/fan 140C/gas 3 for about 40 mins, then turn up to 180C/fan 160C/gas 4 for 20-30 mins or until golden on top and piping hot in the centre.) Leave to stand for at least 10 mins before serving. Check it has cooled down sufficiently in the centre before giving it to young children.

NO-FUSS SHEPHERD'S PIE

Steps:

• Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
• When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
• Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
• Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
• Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
• Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
• Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
• Leave to stand for 5 mins before serving.