Shepherds Pie With Squash And Potato Topping Recipes

SHEPHERD'S PIE WITH GARLIC POTATO TOPPING

Steps:

• Brown ground beef,drain fat.
• Add onions& garlic,cook until softened.
• Stir in flour,salt,pepper,thyme& savory.
• Add stock,worcestershire,bay leaf,& carrots.
• Cover loosely and simmer, stirring occasionally for 20 minutes or until quite thick and carrots are tender.
• Stir in corn.
• Add salt to taste, remove bay leaf.
• Spread in 11x7 baking dish,let cool slightly.
• For the topping: In boiling salted water,cook potatoes with garlic until tender.
• Drain well and mash,beat in milk,salt& pepper.
• Reserve 1 tbsp beaten egg,beat remainder into potatoes.
• Spread over meat mixture (easiest if you start from edges).
• Brush with reserved egg.(I sometimes sprinkle a little parmesan & parsley over top too).
• Bake at 400 for 20 minutes or until filling is bubbling.

VEGETABLE SHEPHERD'S PIE

Steps:

• For topping:
• Preheat oven to 450°F. Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Press potatoes through a ricer, food mill, or colander into a large bowl. Add butter; stir until well blended. Stir in milk. Season to taste with salt. DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.
• For filling:
• Soak dried porcini in 3 cups hot water; set aside. Combine lentils, 1 garlic clove, 1 teaspoon salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15ñ20 minutes. Drain lentils and discard garlic.
• Heat 3 tablespoons oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 12 minutes. Add chopped garlic and cook for 1 minute. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2-3 minutes.
• Add bay leaves and wine; stir, scraping up any browned bits. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.
• Strain mixture into a large saucepan and bring to a boil; discard solids in strainer. Stir cornstarch and 2 tablespoons water in a small bowl to dissolve. Add cornstarch mixture; simmer until thickened, about 5 minutes. Whisk in miso. Season sauce with salt and pepper. Set aside.
• Preheat oven to 450°F. Toss vegetables and pearl onions with remaining 2 tablespoons oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper. Divide between 2 rimmed baking sheets. Roast, stirring once, until tender, 20-25 minutes. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce. Discard rosemary. DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.
• Arrange lentils in an even layer in a 3-quart baking dish; set dish on a foil-lined rimmed baking sheet. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils. Pour sauce over vegetables. Spoon potato mixture evenly over.
• Bake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.

SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY

Steps:

• Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
• Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
• Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
• While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
• Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
• When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
• Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
• Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
• Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
• Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
• Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
• Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
• Top the potatoes with the chives and serve warm
• Enjoy!

SAUSAGE SHEPHERD'S PIE WITH SWEET POTATOES AND SQUASH

Steps:

• Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
• Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.
• Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.

SHEPHERD'S PIE WITH SQUASH AND POTATO TOPPING

Steps:

• prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
• drain squash and potatoes; return to pot.
• Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
• Preheat oven to 375 degrees.
• Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
• Add garlic, saute 1 minute.
• Remove to plate.
• Crumble beef to skillet; cook until browned about 5 minutes.
• Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
• Add tomatoes and green beans.
• Bring to boiling.
• Lower heat; cover and cook 10 minutes.
• Spoon into 13 x 9 x 2 inch glass baking dish.
• Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
• Sprinkle with paprika if desired.
• Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
• Transfer baking dish to wire rack and cool for 15 minutes before serving.