GORDON RAMSAY SHEPHERD'S PIE
This flavorful Gordon Ramsay Shepherd's Pie is a fantastic, classic recipe that he has shared through multiple videos including his popular 'F Word' series! Savory layers of ground lamb meat and a 'secret ingredient' mashed potato topping combine to make this internationally loved comfort food! Get ready to put this meat and potato pie together for a tasty, hearty family dinner!
Provided by Angela
Categories Dinner Recipes Main Course St. Patrick's Day
Time 55m
Number Of Ingredients 16
Steps:
- Bring a large cast iron skillet, skillet, or frying pan to high heat with the olive oil.
- After the oil is hot, add in the ground lamb. Spread in an even layer and crisp one side, then turn and crisp the bottom side. Break apart the ground lamb after it is browned and crisped. Season the lamb with salt and pepper (use the first portion of salt & pepper, 1 teaspoon of each).
- Add in the onion, garlic, and carrot and cook for about 2-4 minutes till vegetables are soft.
- Pour in the Worcestershire sauce then the tomato puree and combine. Add in the red wine, thyme and rosemary and cook until most of the wine has evaporated off.
- Pour in the chicken stock and cook for 3-4 minutes. Then turn heat off and set aside.
- In a large stockpot cover peeled potatoes with water then boil the potatoes for about 20 minutes or until potatoes are soft. Drain.
- Mash potatoes either with a fork or a ricer if you have one.
- Season with the remaining salt & pepper.
- Stir in the butter, egg yolks and stir very quickly then add the Parmesan cheese and combine well. (Optional - reserve a few tablespoons of the Parmesan cheese for topping the Shepherds pie)
- Spoon the lamb meat into a casserole dish and then top with the potato. Using a spatula run the potatoes completely over the mince filling in any holes. It should look like a smooth mound.
- Sprinkle the remaining Parmesan cheese on the top and then using a fork drag along the top of the potatoes (this will give the potatoes a nice crunchy texture where they get raised by the fork).
- Place in your preheated oven at 350°F (180°C) for 18-20 minutes.
- Remove from the oven and allow 5-10 minutes to cool before serving.
Nutrition Facts : Calories 773 kcal, Carbohydrate 43 g, Protein 35 g, Fat 48 g, SaturatedFat 21 g, Cholesterol 192 mg, Sodium 359 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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.
MY MOTHER'S SHEPHERD'S PIE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
- For the filling: Preheat the oven to 375 degrees F.
- In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
- In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley.
- For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.
MY MOTHER'S SHEPHERD'S PIE
Geoffrey Zakarian ate this dish often as a kid, but he didn't know it as shepherd's pie, just as a tasty use of leftovers. "My mom, Viola, served it whenever there was extra meat," he says. "It's the best comfort food." The recipe is easy to adjust based on what you have: You can substitute ground beef or turkey for the lamb or swap the potato for cauliflower or turnip purée.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the potatoes: Peel and cube the potatoes into a 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
- For the filling: Preheat the oven to 375˚ F. In a medium sauté pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
- In a large shallow ovenproof braising pan, heat the canola oil over medium-high heat. Add the diced onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Cook, stirring, until the lamb is cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Spoon off any excess fat. Season with salt and pepper and stir in the parsley.
- Top the lamb mixture with an even layer of the potatoes. For the topping: Drizzle the potatoes with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the potatoes are lightly browned, about 40 minutes. Garnish with additional parsley.
MY MOM'S SHEPHERD'S PIE
Make and share this My Mom's Shepherd's Pie recipe from Food.com.
Provided by breezee1984
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix together cream of mushroom soup, kidney beans and cooked hamburger.
- Put in bottom of glass baking dish.
- Add mashed potatoes in an even layer on top of the mixture.
- Add cheese on top of mashed potatoes.
- Bake in 450°F oven for 20 minutes or until all of the cheese is melted.
Nutrition Facts : Calories 525.5, Fat 27.2, SaturatedFat 14.1, Cholesterol 62.1, Sodium 1584.3, Carbohydrate 47.1, Fiber 6.5, Sugar 4.4, Protein 23.9
MOM'S SHEPHERD'S PIE
This recipe is simple and affordable. It's made up of common ingredients from the pantry- ground beef, green beans, tomato sauce, potatoes and seasonings. I'm not sure where it came from, but I know there are many variations. This is Mom's! Try serving with cranberry sauce or other fruit of your choice.
Provided by Missy
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
- To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
- Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.
Nutrition Facts : Calories 637.8 calories, Carbohydrate 63.5 g, Cholesterol 96.9 mg, Fat 30.7 g, Fiber 9.4 g, Protein 27.3 g, SaturatedFat 12.4 g, Sodium 651 mg, Sugar 3.9 g
MOM'S SHEPHERD'S PIE
This is my mom's version of shepherd's pie...very easy and kid friendly. I now make it for my little girl...
Provided by Amy V
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Layer ingredients in order in 8x8 casserole dish, arranging tater tots on the top.
- Bake in oven@ 350 degrees for 1 hour.
- (Can easily be doubled for a 9x13 baking dish.).
Nutrition Facts : Calories 366.2, Fat 17.5, SaturatedFat 6.6, Cholesterol 79.3, Sodium 589, Carbohydrate 24.8, Fiber 8, Sugar 5, Protein 29.5
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