Steakhouse Shepherds Pie Recipes

30 MINUTE SHEPHERD'S PIE

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
• While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
• Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

SHEPHERD'S PIE

Steps:

• Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
• Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
• Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
• Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

SOUTHERN STEAKHOUSE SHEPHERD'S PIE

Steps:

• 1. Place potatoes in a pot, cover with water and bring up to a boil. Season water with salt and boil potatoes until tender. Heat a skillet over medium high heat. Add ground beef to the pan and caramelize the meat. Add in the mushrooms and onions and cook until tender,then season with salt and pepper. While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken. Pour gravy over meat and turn on broiler. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk, Parmesan cheese, milk and 2 tablespoons of butter. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with bacon and place under broiler to crisp and brown the potatoes, 2 to 3 minutes.

CLASSIC SHEPHERD'S PIE

Steps:

• Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
• Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
• Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

PHILLY CHEESE STEAK SHEPHERD'S PIE

Steps:

• Heat oven to 350°F. In 12-inch nonstick skillet, cook beef, onions and bell pepper over medium-high heat 6 to 8 minutes or until beef is no longer pink; drain.
• Add mushrooms and grill seasoning to skillet. Cook 3 to 5 minutes, stirring occasionally, until mushrooms start to soften. Reduce heat to medium-low; stir in Velveeta™ cheese and broth. Cook and stir 1 to 2 minutes or until cheese is melted; transfer to ungreased 2-quart casserole or glass baking dish.
• Make potatoes as directed on pouch. Spoon potatoes onto hot beef mixture in casserole. Bake 25 to 30 minutes or until bubbly around edges. Sprinkle with Cheddar cheese; bake 2 to 5 minutes or until cheese is melted. Garnish with parsley before serving.

STEAK SHEPHERDS PIE

Steps:

• heat oil and cook steak in large saucepan for ten min on medium heat stirring occasionally.
• The goal is to cook the meat slowly to seal in the flavor.
• In a separate saucepan cube all potatoes, cover with water and boil until soft - usually 15 to 20 min if you cube small enough.
• Add all onions, carrots and scallions to the steak and saute about 5-10 minute.
• Add Herbs, corn to the meat/veg mixture and saute another 5 minutes.
• Add 1 cup wine and saute on med low heat 10-15 minute.
• Meanwhile drain the potatoes, mash (by hand - it tastes better) and add butter and milk to soften.
• Set aside.
• Pour Meat mixture into a casserole dish, add mashed potatoes on top and cover the entire thing with cheese.
• Cook at 350F for 30 minutes or until potatoes look crispy.
• Enjoy.

STEAKHOUSE SHEPHERD'S PIE

Steps:

• Place potatoes in a pot; cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to 15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
• Heat a skillet with high sides over medium high heat.
• Add extra-virgin olive oil, half a turn of the pan and add the bacon.
• Crisp bacon and remove to paper towel lined plate.
• Add sirloin to the pan and caramelize the meat, 4 to 5 minutes.
• Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more; season with salt and pepper.
• While meat cooks heat a small sauce pot over medium heat and melt butter; whisk the flour into butter; cook 2 minutes; whisk beef stock into flour; add Worcestershire sauce.
• Season sauce with salt and pepper, to taste.
• Thicken 6 to 7 minutes.
• Pour gravy over meat.
• Turn on broiler.
• Temper egg yolk by beating it with the starchy potato cooking water.
• Place drained potatoes back into the pot you cooked them in to dry them out a little.
• Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives.
• Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
• Garnish the potatoes with paprika.
• Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
• Serve immediately right from the hot skillet.

WHITE LAMB RAGU

Steps:

• Step 1Bring a large pot of water to a boil for the pasta.Step 2For the breadcrumbs, in a skillet, heat the oil, two turns of the pan, over medium-high. Add the butter and let it melt into the oil. Add the garlic. Cook, stirring often, until fragrant, about a minute. Add the breadcrumbs. Cook, stirring often, until toasted and deep golden brown, 3 to 4 minutes; season with salt and pepper. Transfer to a plate and let cool. Mix in the mint and parsley.Step 3For the ragu, in a Dutch oven or deep skillet, heat the oil, two turns of the pan, over medium-high. Add the lamb. Cook, stirring often and breaking up the meat with a spoon, until lightly browned, about 5 minutes; season with salt and pepper. Add the shallots, celery, carrot, garlic, lemon zest, crushed red pepper, fennel seeds, and allspice. Cook, stirring often, until the vegetables soften, 4 to 5 minutes. Stir in the tomato paste; cook, stirring often, until slightly darker in color, about 2 minutes. Add the wine; cook, stirring often, until absorbed, 2 to 3 minutes. Add the stock and milk. Reduce heat to medium. Simmer until ready to serve.Step 4Salt the boiling water and add the pasta. Cook until 1 minute shy of al dente. Scoop out half a cupful of the starchy cooking water and add to the ragu. Drain the pasta. Add the pasta and cheese to the ragu and toss until coated. Serve in shallow bowls. Top with the breadcrumbs.

SIRLOIN SHEPHERD'S PIE

Steps:

• To make the potato topping: Boil the yams and russet potatoes in salted water until fork tender, about 15 minutes. Strain the potatoes and transfer to a large bowl. Add the butter, milk, sea salt, freshly ground black pepper and mash together.
• To make the meat: In a pan, heat the extra-virgin olive oil over medium heat. Add the red onion and saute for 8 minutes. Add the ground sirloin, parsley, smoked paprika, smoked cayenne, sea salt, and freshly ground pepper to the pan. Mix and saute for 10 minutes. Turn the heat up to medium-high and saute for a few more minutes, until some crispy bits develop.
• To make the creamed corn: Boil the corn in salted water for about 5 minutes. Remove from the water and slice off the corn niblets. Heat the unsalted butter in a pan over medium heat. Add the corn niblets, sea salt, pepper, and saute for a few minutes. Pour in the heavy cream and bring to a boil. Once it begins to boil, cover the pan and reduce on low heat for about 10 minutes. Transfer the creamed corn to a food processor, add a handful of minced chives and pulse.
• Evenly distribute the crisped beef into the bottom of a baking dish. Cover it with a layer of creamed corn. Top the pie off with the yam and russet mash. Sprinkle with a handful of crumbled potato chips and pinch of smoked paprika. Broil for a few minutes, until edges are golden and crispy.

RACHAEL RAY'S STEAKHOUSE SHEPHERD'S PIE - 30 MINUTE MEAL

Steps:

• Following the directions will allow everything to come together at the end.
• Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes.
• Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil.
• Add bacon. Crisp bacon and remove to paper towel lined plate.
• Add sirloin to the pan and caramelize the meat, 7 to 8 minutes.
• Add in the mushrooms and onions and cook until tender, 8 to 10 minutes more.
• Then season with salt and pepper.
• While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
• Turn on broiler and have top rack 6 inches away from broiler flame.
• Pour gravy over meat and cook until the gravy thickens.
• Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
• Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream.
• Stir egg yolk into the potatoes.
• Stir Ranch Dressing into the potatoes.
• Stir shredded cheese into the potatoes.
• Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
• Garnish the potatoes with paprika.
• Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
• Serve immediately.