Cheats Shepherds Pie Recipes

CHEAT'S SHEPHERD'S PIE

Steps:

• Start the filling. Preheat the grill to high. Heat the oil in a large saucepan until very hot. Tip in the mince (watch out, it will spit at first) followed by the mushrooms. Cook over a high heat for about 5 minutes, breaking up the mince with a wooden spoon, until there are no pink bits left. Don't worry about the juice that comes from the mince and mushrooms, this all adds to the flavour.
• Finish the filling. Add the tomatoes, Worcestershire sauce and crumbled stock cube. Simmer for about 20 minutes until the mixture has thickened. You may not need to season, as the stock is usually salty, but taste and see.
• Grill in the dish. Transfer to a shallow flameproof dish and scatter the Bacon Brunch on top. Grill for about 10 minutes until the potato topping is golden and crispy. Serve with broccoli or beans.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

SHEPHERD'S PIE

Steps:

• Special equipment: eight 6- to 8-ounce ramekins
• For the stew: Melt the butter in a large skillet over medium-high heat. Add the onion, celery, carrot and thyme, and cook, stirring occasionally, until the onion and celery soften, 2 minutes. Add the ground beef, salt and pepper, and cook, stirring and breaking up any clumps, until brown, about 5 minutes.
• Stir in the tomato paste and then evenly sprinkle the flour over the meat mixture; stir to coat. Add the beef stock and Worcestershire, and bring to a simmer. Lower the heat to medium and simmer, stirring occasionally, until the most of the liquid has evaporated and the carrots are tender, about 10 minutes. Stir in the parsley and peas, and season again with salt and pepper if needed.
• For the mashed potatoes: Put the potatoes in a large pot; cover with cold water by 2 inches and add a big pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are easily pierced with a paring knife, 20 to 25 minutes. Drain, then pass the potatoes through a ricer and return them to the dry pot.
• In the microwave or a small pot, warm the cream along with the butter and some salt; pour into the potatoes, and mix well incorporated and the potatoes are very smooth. Season with salt and pepper. Fold in the cheddar.
• Finish the shepherd's pies: Preheat the oven to 400 degrees F. Divide the stew evenly among eight 6- to 8-ounce ramekins. Place the ramekins on a parchment-lined baking sheet. Using a re-sealable bag fitted a 1/2-inch star tip, pipe dollops of mashed potatoes around the top of each ramekin until the stew is covered.
• Bake until the potatoes are golden brown in spots and the meat mixture is bubbling, about 20 minutes.

EASY SHEPHERD'S PIE

Steps:

• Cover potatoes with cold water and 1 tablespoon of kosher salt in a large pot, and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes.
• While potatoes are cooking, sauté the diced onion in 2 tablespoons of the butter in a large skillet until softened (about 2 minutes). Add the ground beef and sauté until JUST fully cooked, breaking it up with a spoon into small pieces (about 5-7 minutes). Season with salt and pepper to taste. Don't overcook it or it will be dry (see notes).
• When potatoes are soft enough to pierce easily with a fork, drain, and mash with 4 tablespoons butter and the milk (3/4 cup). Season with salt and pepper to taste.
• Layer ground beef mixture, frozen vegetables, and mashed potatoes in a 9x13 baking dish. Alternatively, divide the ingredients into two smaller baking dishes to freeze one (see notes).
• Use the back of a spoon to smooth the potatoes, leaving some ridges, or use a fork to "rake" a ridged pattern into the potatoes.
• Melt remaining tablespoon butter and drizzle evenly on top of potatoes.
• Bake at 425° F for approximately 30 minutes, or until potatoes begin to brown. Run the broiler for the last 5 minutes for extra crispy potatoes.

SHEPHERD'S PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220˚C).
• Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
• Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
• Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
• Pour in the red wine and reduce until almost completely evaporated.
• Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
• Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
• Transfer the potatoes to a large bowl and mash until smooth.
• Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
• Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
• Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
• Bake for 30 minutes, until the potatoes are golden brown.
• Enjoy!

CHEF JOHN'S SHEPHERD'S PIE

Steps:

• Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
• Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
• Transfer beef mixture into an oven-proof casserole dish.
• Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
• Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
• Sprinkle with remaining 1/4 cup of grated cheese.
• Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.