Savory Shepherds Meat Potato Pie Recipes

CLASSIC, SAVORY SHEPHERD'S PIE (WITH BEEF AND/OR LAMB) RECIPE

Steps:

• For the Mashed Potatoes: Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until almost as salty as the sea. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds. Transfer potatoes to a large bowl.
• Meanwhile, for the Meat Sauce: Place stock in a 2-cup liquid measuring cup, sprinkle with gelatin, and set aside.
• To Assemble and Bake: Adjust oven rack to center position and preheat oven to 425°F (220°C). Before assembling, heat cream in a large saucepan until simmering. Add potatoes and stir gently until completely incorporated. Season with salt and pepper. Potatoes are now ready for assembly.
• Transfer to oven and bake until top is browned and casserole is fully heated through, about 20 minutes. For deeper browning, place casserole on a rack set about 6 inches under a hot broiler for the last few moments of cooking. (Monitor closely to prevent potatoes from burning.)
• Let stand 15 to 20 minutes before serving. Casserole can be assembled, wrapped with plastic, and refrigerated up to 2 days. Reheat in a 350°F (180°C) oven for about 35 minutes, then use broiler to brown top.

SAVORY SHEPHERD'S MEAT & POTATO PIE

Steps:

• 1. Peel the potatoes and quarter them. Put them into a pot of cold water and bring to a boil, lower heat and cook until tender.
• 2. In a large bowl, mash the potatoes with the butter and milk; add the salt, pepper, nutmeg to taste; then the egg yolks and half of the cheese, mix and set aside until needed.
• 3. Brown the beef. Preheat the oven to 375 degrees. (F)
• 4. In a small pan add butter, and the onion and bell pepper and caramelize them.
• 5. Combine the caramelized vegetables with the meat and add the beef broth and bay leaf bringing to a boil, and boil until there is almost no liquid left.
• 6. When ready, remove from heat, take out the bay leaves, and add the salt, pepper, oregano, red pepper flakes and paprika, making sure to mix well.
• 7. In a greased casserole pan, layer in half the potato mixture, then all of the meat mixture, then add the sliced eggs and top with the rest of the potatoes. Don't spead the potatoes out flat, you want some ridges. Sprinkle on the parmesan cheese and bake in a 375 oven for 30 minutes.

RUSTIC MEAT AND POTATO PIE

Steps:

• Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
• In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
• In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
• Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
• Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.

SAVORY SHEPHERD'S PIE

Steps:

• 1. In a large sauce pan, brown ground meat and onions together, drain off excess fat.
• 2. Combine all other ingredients for the filling with the cooked meat, mix and simmer for 30 mins.
• 3. Boil potatoes for 10 mins until tender.
• 4. Add milk, butter and vegetable seasoning to potatoes and mash to a smooth consistency.
• 5. Place the filling into a 2-2.5 QT/L oven ready Pyrex container or equivalent, then spread the mashed potatoes on top of the filling trying not to mix them too much. You want a layer of potatoes as the 'pastry' of your pie.
• 6. Drag a fork across the surface of the mashed potatoes creating an uneven series of 'grooves' on the top of the pie.
• 7. Drizzle lightly across your grooves with vegetable oil, then broil on High until the surface of your pie becomes golden brown and crispy - about 10 mins.
• 8. Serve and Enjoy!!

SAVORY SHEPHERD'S PIE

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• In a large heavy skillet, saute meat until browned on all sides, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef and chicken bouillon, rosemary, salt, pepper, steak seasoning and onion flakes. Stir in frozen vegetables. Cook, stirring occasionally, until most of the water has evaporated.
• Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes. Bake in preheated oven for 20 to 30 minutes, or until top begins to brown.