Danielle S Shepperd S Pie Recipes

SHEPHERD'S PIE

Steps:

• Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
• Preheat the oven to 400 degrees F.
• While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

SHEPHERD'S PIE

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
• Add mixed vegetables, tomato paste, salt and pepper; cook over medium heat 5 minutes, stirring frequently, until vegetables are hot. In small bowl, mix broth and flour with whisk. Add broth mixture to beef mixture. Heat to boiling; cook 3 minutes, stirring constantly, until thick. Spoon beef mixture into baking dish. Spread mashed potatoes over beef mixture; fluff with fork.
• Bake 20 minutes or until golden brown.

LUCINDA'S SHEPHERD'S PIE

Steps:

• In a large saute pan on medium-high heat, melt 2 tablespoons butter and saute 1/2 of chopped onion, carrots and celery until softened. Add the meat and salt and cook on high, stirring occasionally until the moisture is evaporated and the meat is browning in fat, about 15 minutes.
• When meat is browned, stir in Worcestershire and cook 1 minute. Stir in chicken stock and cornstarch-water mixture and simmer for additional minute to thicken.
• Peel and halve potatoes. Place in pot and cover with cold water to 2 inches above potatoes. Add generous amount of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain potatoes and return to pot (or transfer to bowl). Mash the potatoes with 4 tablespoons butter, white pepper and a few tablespoons of milk until smooth. Add more milk if needed to make potatoes creamy.
• In a 2-quart casserole dish, evenly distribute the cooked meat, top with peas and remaining chopped onion and dollop mashed potatoes on top. Dot top of potatoes with remaining 2 tablespoons butter.
• Bake at 400 degrees Fahrenheit for 30 minutes, until warmed through and potatoes are golden on top, and pie is bubbling.

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!

GORDON RAMSAY'S SHEPHERD'S PIE

Steps:

• Prepare the mashed potatoes:.
• Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
• Prepare the filling:.
• Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
• In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
• Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning.
• Transfer beef to a deep dish.
• Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
• Bake in a 400° F oven for 20 minutes or broil until top is brown.

DARINA ALLEN'S SHEPHERD'S PIE

Steps:

• Cook the duck: Heat oven to 400 degrees. Season duck generously with salt and pepper. Place in a roasting pan in one layer. Scatter with onion, carrot and celery, thyme sprig, bay leaf and allspice, then add broth and wine (liquid will not cover). Roast, uncovered about 30 minutes, until skin has browned nicely. Turn legs over, cover pan tightly and return to oven. Reduce temperature to 350 degrees. Cook 1 hour, or until meat is quite tender when probed with a fork.
• Remove legs from pan and set aside to cool on a baking sheet. Pour liquid from roasting pan into a measuring cup. There should be about 3 cups; add broth if necessary. Spoon off any rising fat (save if you wish for another use). When duck meat is cool enough to handle, pull it off the bones and roughly chop, discarding gristle and skin. (This step may be done up to 2 days in advance, if desired.)
• Make the filling: In a wide, heavy skillet or Dutch oven, melt butter over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and beginning to color, about 5 minutes. Add flour, stir well to coat and continue cooking until mixture is a nutty brown, about 5 minutes more. Slowly whisk in 2 cups of the braising liquid, whisking well as mixture thickens and reducing heat to a simmer. Taste and add more liquid as needed until you have a medium-thick gravy. Adjust the seasonings to taste. Off the heat, carefully fold in chopped duck meat and parsley. Transfer mixture to a 9-by-13-inch baking dish or 4-quart casserole.
• Meanwhile, make the topping: Bring a large pot of well-salted water to a boil over high heat. Add potatoes and parsnips. When water returns to the boil, adjust heat to a brisk simmer and cook until completely tender, 10 to 15 minutes. Drain in a colander, reserving 1 cup cooking liquid. Return potatoes and parsnips to pot and mash with 6 tablespoons butter. Season to taste with salt and pepper, thinning with a little cooking liquid if mixture seems dry.
• When ready to bake, heat oven to 350 degrees. Drop large spoonfuls of the mash evenly over filling. Use a knife or spatula to spread mixture until it evenly covers the top. Cut the 2 tablespoons butter into small chunks, dot over the top, and sprinkle with Parmesan. Bake until bubbling at the edges and well browned on top, 30 to 40 minutes. Let cool at least 10 minutes before serving.

SHEPHERD'S PIE RECIPE

Steps:

• Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don't overcook potatoes. Drain and mash potatoes in the same pot.
• Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.
• Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).
• Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.
• Sprinkle with 2 Tbsp flour and stir for 1 minute. You'll see a film form on the bottom of your pan.
• Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.
• Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.
• Transfer meat and veggie mixture to a deep pie dish, or 11x7 or 9x9 casserole dish.
• Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn't bubble up.
• Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.

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.

TRADITIONAL SHEPHERD'S PIE

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.

SKILLET SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

DANIELLE'S SHEPPERD'S PIE

Steps:

• Brown ground beef, onion, and garlic.
• Reduce heat and add seasoning (salt, pepper, and any other seasoning you like).
• Drain fat and crumble beef into a casserole or baking dish and pat down firmly. Set aside.
• Spoon cooked, drained corn in a thin, even layer on top of beef. Set aside.
• Meanwhile, boil potatoes. (I like to add 2 whole garlic cloves half way through)
• When potatoes are done drain water, add butter, sour cream, cream cheese and salt and pepper. Mash together, add milk if necessary. Carefully dollop spoonfuls of the mashed potatoes evenly over evenly over the beef and smooth down with a buttered spoon. (At this point you can refridgerate or freeze until ready to use if you like)
• Place in preheated 350 degree oven and bake for about 40 minutes or until mashed potatoes are light golden brown.
• Sometimes I add a little bit of shredded cheese on top about 5 minutes before it comes out of the oven to give it a different taste.