CRISSCROSS SHEPHERD'S PIE
Loaded with cheesy flavor, this easy-to-make Crisscross Shepherd's Pie is a hearty recipe you can make ahead of time for busy weeknights.
Provided by My Food and Family
Categories Potatoes
Time 50m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook potatoes and garlic in boiling water in large saucepan 15 min. or until potatoes are tender.
- Meanwhile, brown meat with onions in large skillet; drain. Return to skillet. Stir in corn, water and soup mix; cook 3 min. or until water is absorbed, stirring frequently. Spoon into 8 ramekins.
- Drain potatoes; return to pan. Add cheddar and cream cheese spread; mash until potatoes are smooth and mixture is well blended. Spoon over meat mixture. Make decorative crisscross or crosshatch pattern by lightly dragging fork over potato layer.
- Bake 15 to 20 min. or until heated through.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 85 mg, Sodium 510 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 4 g, Protein 28 g
SHEPHERDS PIE WITH SCALLION-CHEESE CRUST
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Pre-heat the oven to 400 degrees F.
- Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.
- Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.)
- When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.
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.
SHEPHERDS PIE WITH PUFF PASTRY CRUST
This is just a compilation of things I had in the fridge that needed to be used up. DH loved it and ate two big helpings. Note: I didn't include the thawing time for the puff pastry.
Provided by Chef Joey Z.
Categories Savory Pies
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Thaw the puff pastry for about 40 minutes, once thawed, do not roll it out!
- Spray a 9x9 inch casserole dish with oil and set aside.
- Cook the meatballs for 2 minutes in the microwave. Once they are cool cut them in half.
- Now cook the potatoes and carrots -- and while they are cooking saute the vegetables --.
- Put the cut up potatoes and carrots in a medium saucepan. Cover with water and add the tamari sauce. Bring to a boil and simmer on medium for about 15- 20 minutes or until they are just soft. When they are done drain off the tamari water and add the 1/4 cup vegan margarine and using a hand blender or potato masher combine all together until the potato/carrot mixture is mashed.
- Preheat your oven to 350'F.
- I use coconut oil to saute the vegetables in because it doesn't go rancid when heated on high temperatures. Add all the cut up vegetables to the saute Pan.
- Once the vegetables are just tender (about 15-20 minutes) add the Spike seasoning, garlic powder and pepper to the cooking vegetables. Taste to see if your seasonings are to your liking. Add the meatballs, broth and mushroom soup. Give it a good stir and cook for an additional 2 minutes.
- When done, scoop the vegetables out of the saute pan with a slotted spoon into the oiled casserole dish. There should be some gravy left in the saute pan. Add the bread crumbs to this. If it's too thick add more broth. This mixture should be like gravy.
- Then put the gravy over the vegetables in the casserole dish and spread it all over the vegetables.
- Then put the mashed potato/carrot mixture over the gravy covered vegetables and spread it over all the vegetables. I used an off set spatula for this and it worked great.
- Then place your thawed puff pastry over top and tuck the sides down into the casserole dish. Beat the egg and brush it over the puff pastry.
- Cut steam holes in the top of the puff pastry. Bake for 40 minutes or until the puff pastry is golden brown and the vegetables are bubbling hot.
- Serve with a little ketchup, it does add.
- Bon Appetit!
Nutrition Facts : Calories 701.6, Fat 39.1, SaturatedFat 12.6, Cholesterol 35.4, Sodium 1050.7, Carbohydrate 76.2, Fiber 8.2, Sugar 8.3, Protein 15.5
ELIZABETH'S SHEPHERDS PIE
My mom is British and has been making this for years. My favorite meal growing up and now it's turned into my teenagers favorite as well. OXO cubes are an English bouillon cube which you can crumble in your fingers. They come in a red box and can be found where English foods are bought. NOTE: If you don't use OXO brand cubes, it completely changes the taste and the salt content !
Provided by PrimQuilter
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and dice potatoes.
- Add to pot of cold water, bringing to a boil.
- Boil 25 minutes or until soft.
- Drain potatoes, reserving 1 cup of potato water.
- Mash with butter and milk adding salt and pepper to taste.
- Set aside.
- Meanwhile, fry your ground beef, carrots and onion together until beef is browned.
- Drain grease.
- Add meat mixture back to pan.
- To your meat mixture add 2 crumbled OXO cubes, brown gravy powder, Worcestershire and 1 cup potato water.
- Mix all together and simmer 20 minutes or until carrots are soft.
- Place meat mix in large greased oven proof bowl, topping with mashed potatoes.
- Using a fork, make criss-cross lines on top of your potatoes.
- Bake 25 minutes.
- Add cheese to top and bake another 5 minutes or until cheese melts.
- Serve with HP sauce or any English brown sauce.
- Any leftovers are great fried up with a bit of butter.
Nutrition Facts : Calories 628.9, Fat 31, SaturatedFat 15.3, Cholesterol 116.8, Sodium 467.8, Carbohydrate 54.6, Fiber 6.8, Sugar 3.7, Protein 33.2
CHEAT'S SHEPHERD'S PIE
A simple way to create an old childhood favourite - on the table in less than an hour
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 584 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 5.3 milligram of sodium
QUICK SPICED SHEPHERD'S PIE
A fast and tasty Shepherd's pie that will fill up the whole family
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Heat 1 tbsp olive oil in a large non-stick frying pan, then fry the lamb and half the spice mix over a high heat for 8 mins until browned. Tip in the tomatoes, then season and simmer for 20 mins until thick. Meanwhile, crush the potatoes with the remaining oil and spice mix.
- Heat the grill to high. Tip the hot sauce into a gratin dish and scatter with the potatoes. The pie can now be cooled and frozen for up to a month. Grill for 8 mins until the potatoes are crispy and golden.
Nutrition Facts : Calories 562 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.62 milligram of sodium
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