SHEPHERD'S PIE WITH LAMB AND BEEF
A savory meat filling of lamb and beef is topped with seasoned mashed potatoes and baked.
Provided by Creative Culinary
Categories Beef
Time 39m
Number Of Ingredients 19
Steps:
- To Make the Meat Filling
- Lightly grease 4 individual soup bowls or one 6-cup baking dish and set aside.
- Melt 2 tablespoons butter in a large saute pan over medium high heat.
- Crumble the beef and saute it until it starts to turn brown.
- Add the onion, minced garlic, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes.
- Add the sliced mushrooms and bay leaf, and cook, stirring, until their liquid is almost all absorbed, about 4 minutes.
- Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
- Preheat the oven to 400 degrees F.
- To Prepare the Potatoes
- Place the potatoes in a medium pot and cover with salted water. Bring to a boil and cook until tender, 10-15 minutes until easily pierced with a fork.
- Drain in a colander and return to the pot.
- Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper and nutmeg, and mash to incorporate.
- Add the half and half and cheddar cheese and mix well. Remove from heat.
- To Assemble
- Turn off heat on meat filling and remove the bay leaf. Spoon into the prepared dish(es) and top with the mashed potatoes. (I used a piping cone but you can dollop on the potatoes and just smooth with a spoon).
- Bake until browned and bubbly on top, 10 to 15 minutes.
- Remove from the oven and serve immediately.
Nutrition Facts : ServingSize 1 8, Calories 703 kcal, Carbohydrate 43 g, Protein 40 g, Fat 41 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 161 mg, Sodium 1336 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 17 g
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.
CLASSIC, SAVORY SHEPHERD'S PIE (WITH BEEF AND/OR LAMB) RECIPE
Shepherd's pie, the British casserole of minced meat and vegetables topped with buttery mashed potatoes, delivers perfection in every bite. This version features extra-rich and creamy mashed potatoes and a hearty, carrot- and pea-studded meat sauce, made ever so slightly in the style of a classic Italian ragù.
Provided by Daniel Gritzer
Categories Mains
Time 1h40m
Yield 8
Number Of Ingredients 25
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.
Nutrition Facts : Calories 865 kcal, Carbohydrate 51 g, Cholesterol 195 mg, Fiber 7 g, Protein 41 g, SaturatedFat 26 g, Sodium 467 mg, Sugar 8 g, Fat 53 g, ServingSize Serves 8, UnsaturatedFat 0 g
LAMB SHEPHERD'S PIE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf.
- Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste.
- Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm.
TRADITIONAL SHEPHERD'S PIE
This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.
Provided by NicoleMcmom
Time 1h25m
Yield 8
Number Of Ingredients 22
Steps:
- Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
- Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
- Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
- Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
- Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g
LAMB SHEPHERD'S PIE
This is what I call "comfort food". My grandmother used to make it.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the flour and pepper. Add lamb, a few pieces at a time, and shake to coat. , In a nonstick skillet, brown lamb in batches in oil over medium heat until no longer pink; drain. Add the tomato sauce, broth and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onions, beans and carrot; cover and cook 20-30 minutes longer or until meat and vegetables are tender. Discard bay leaf., Transfer stew to a greased 5-cup baking dish. Pipe or spoon mash potatoes around edges. Bake, uncovered, at 375° for 13-15 minutes or until potatoes are golden brown.
Nutrition Facts : Calories 416 calories, Fat 18g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 1603mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 6g fiber), Protein 30g protein.
SHEPHERD'S PIE
This must be cooked with lamb mince (shepherds looked after sheep = shepherds pie + lamb/ mutton mince! cottagers looked after cows = cottage pie + beef mince). This is also a great way to use up the leftover Sunday Roast if you have a mincer, as you don't have to cook the mince before it goes in the oven. I said that it takes 1 hr to prepare, but this is for uncooked mince. 10 minutes for cooked mince, just combine it in the dish and put the potatoes on top and pop it in the oven! This can either be served with salad, or hot veggies.
Provided by Belle Vix
Categories Lamb/Sheep
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown the lamb mince, and then add the onions and carrots.
- Boil the potatoes.
- Combine the lamb, gravy and Worcestershire sauce in a tall round pie dish.
- When the potatoes are cooked, mash them with butter and a small amount of milk and cover the top of the pie dish with the potato.
- Scrape the top with a fork to create lines across the top (this makes the potatoes lovely and crusty).
- Cook in the oven for 20- 30 minutes.
Nutrition Facts : Calories 667.8, Fat 53.2, SaturatedFat 23.1, Cholesterol 165.6, Sodium 156, Carbohydrate 6.7, Fiber 1.4, Sugar 3, Protein 38.2
IRISH SHEPHERD'S PIE
This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.
Provided by Chef John
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h35m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
- Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
- Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
- Remove lamb mixture from heat and stir in peas and carrots until combined.
- Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
- Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
- Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
- Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
- Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
- Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 37.2 g, Cholesterol 132.3 mg, Fat 28.3 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 13.3 g, Sodium 301 mg, Sugar 1.3 g
SHEPHERD'S PIE
Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb's gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat. And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.
Provided by Samantha Seneviratne
Categories casseroles, meat, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
- In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture, just until blended. Stir in the Cheddar. Season to taste with salt and pepper. Cover and set aside.
- Heat the oven to 375 degrees. Melt the remaining 2 tablespoons of the butter in a large oven-safe skillet with high sides or an enameled cast-iron braiser (at least 2 1/2-quart capacity) over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often with a wooden spoon, until the onions are translucent and the carrots are just tender, about 10 minutes. Add the beef and the lamb and cook, breaking the meat up with a spoon, until it is no longer pink. (At this point, you can drain off some of the excess fat if you like.) Season the mixture to taste with salt and pepper.
- Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme and rosemary stems. Season to taste with salt and pepper.
- Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
Nutrition Facts : @context http, Calories 726, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 48 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 24 grams, Sodium 1073 milligrams, Sugar 6 grams, TransFat 2 grams
More about "beef and lamb shepherds pie recipes"
SHEPHERD'S PIE WITH LEFTOVER ROAST BEEF OR LAMB RECIPE
From thespruceeats.com
3.8/5 (48)Total Time 55 minsCategory Entree, DinnerCalories 623 per serving
SHEPHERD'S PIE RECIPE | SOUTHERN LIVING
From southernliving.com
THE BEST CLASSIC SHEPHERD'S PIE - THE WHOLESOME DISH
From thewholesomedish.com
LAMB, CARAMELIZED ONION AND ROSEMARY SHEPHERD’S PIE - RICARDO
From ricardocuisine.com
TRADITIONAL ENGLISH SHEPHERD’S PIE RECIPE WITH GROUND LAMB
From beckandbulow.com
SHEPHERD'S PIE RECIPE | BEEF + LAMB NEW ZEALAND
From recipes.co.nz
LAMB SHEPHERD'S PIE | RECIPE | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
THE BEST CLASSIC SHEPHERD’S PIE WITH MASHED POTATOES - RECIPES BITE
From recipesbite.com
TRADITIONAL LAMB SHEPHERD'S PIE - THECOOKFUL
From thecookful.com
SHEPHERD'S PIE RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
SHEPHERD'S PIE | RECIPETIN EATS
From recipetineats.com
SHEPHERDS PIE RECIPE WITH GROUND BEEF AND LAMB - RACHAEL RAY SHOW
From rachaelrayshow.com
SHEPHERD'S PIE RECIPES | ALLRECIPES
From priest.thruhere.net
PUB-STYLE IRISH SHEPHERD’S PIE (CLASSIC RECIPE!)
From giveitsomethyme.com
SHEPHERD'S PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
SHEPHARDS PIE RECIPE EASY GROUND BEEF - REYNOLDS ANNIAND
From reynoldsanniand.blogspot.com
36 LEFTOVER LAMB RECIPES [SHEPHERD’S PIE & MORE]
From smarterhomemaker.com
SHEPHERD’S PIE RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
EASY SHEPHERD'S PIE (BEEF AND/OR LAMB COMBO) - CWEB.COM
From cweb.com
BEST LAMB SHEPHERD'S PIE RECIPES - FOOD NETWORK
From foodnetwork.ca
TRADITIONAL SHEPHERD'S PIE WITH LAMB | GIRL HEART FOOD®
From girlheartfood.com
INA GARTEN SHEPHERDS PIE - HALF-SCRATCHED
From halfscratched.com
SUPER SIMPLE SHEPHERD’S PIE RECIPE - MINCERECIPES.INFO
From mincerecipes.info
CLASSIC SHEPHERD'S PIE RECIPE - ALTON BROWN
From altonbrown.com
EASY SHEPHERD'S PIE RECIPE (WITH TRADITIONAL GROUND LAMB)
From thehomesteadinghippy.com
EASY SHEPHERD'S PIE RECIPE (WITH RED WINE) - VERONIKA'S KITCHEN
From veronikaskitchen.com
GOURMET SHEPHERD'S PIE RECIPE - WHISPERING MEADOWS
From whisperingmeadows.ca
21 ENGLISH SHEPHERD PIE RECIPE GROUND BEEF - SELECTED RECIPES
From selectedrecipe.com
SHEPHERDS' PIE | DONALD RUSSELL | LAMB RECIPE
From donaldrussell.com
SHEPHERD'S PIE RECIPE | BON APPéTIT
From bonappetit.com
BEEF SHEPHERD'S PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
ULTIMATE SHEPHERD'S PIE WITH BEEF AND PORK - NO PLATE LIKE HOME
From noplatelikehome.com
TRADITIONAL LAMB SHEPHERD’S PIE RECIPE | D'ARTAGNAN
From dartagnan.com
BEEF-AND-LAMB SHEPHERD’S PIE – RECIPES NETWORK
From recipenet.org
SHEPHERD'S PIE RECIPE EASY GROUND BEEF - PIEPRONATION.COM
From piepronation.com
15 SOUTHERN SHEPHERD’S PIE RECIPE GROUND BEEF
From selectedrecipe.com
LAMB SHEPHERD'S PIE - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
SHEPHERD'S PIE WITH LAMB - SIMPLE SEASONAL
From simpleseasonal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love