Darina Allens Shepherds Pie Recipes

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DARINA ALLEN'S SHEPHERD'S PIE



Darina Allen's Shepherd's Pie image

This is an adaptation of an irresistibly homey recipe from the Irish chef Darina Allen's cookbook "Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes." She devised it for leftover roast duck and gravy, but here, meaty duck legs are braised especially for the dish (they may be cooked up to 2 days in advance). The topping is an earthy blend of potato and parsnip, a brilliant counterpart to the rich saucy filling. To be true to the spirit of the recipe, you should feel free to replace the duck with other combinations of cooked meats, vegetables or mushrooms. You'll need 5 to 6 cups of filling in total.

Provided by David Tanis

Categories     dinner, casseroles, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 20

6 duck legs, trimmed, at room temperature (about 3 pounds)
Salt and pepper
1 cup chopped onion
1 large carrot, diced
2 celery stalks, diced
1 thyme sprig
1 bay leaf
6 allspice berries
4 cups hot chicken broth, more as needed
1/2 cup red or white wine
2 tablespoons butter
1 cup diced onion
Salt and pepper
2 tablespoons all-purpose flour
2 tablespoons chopped parsley
Salt and pepper
1 1/2 pounds medium yellow-fleshed (or russet) potatoes, peeled and cut in 1-inch chunks
1 1/2 pounds medium parsnips, peeled and cut in 1-inch chunks
6 tablespoons butter, plus 2 tablespoons for dotting the top
1/4 cup grated Parmesan

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.

Nutrition Facts : @context http, Calories 1060, UnsaturatedFat 46 grams, Carbohydrate 46 grams, Fat 84 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 33 grams, Sodium 1313 milligrams, Sugar 9 grams, TransFat 1 gram

SHEPHERD'S PIE



Shepherd's Pie image

Make and share this Shepherd's Pie recipe from Food.com.

Provided by Chef Sean 2

Categories     Lunch/Snacks

Time 50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

1 lb minced cooked beef or 1 lb hamburger
2 tablespoons butter
1 cup chopped onion
2 tablespoons flour
1 2/3 cups combined stock and thick gravy (approximately)
1 teaspoon tomato puree
1 teaspoon chopped parsley
1 teaspoon thyme leaves (fresh preferably)
salt & freshly ground black pepper, to taste
1 lb mashed potatoes
1 (8 ounce) can peas or 1 (8 ounce) can corn

Steps:

  • Melt the butter in a frying pan and add the onion. Cover with the butter wrapper and cook over low heat for 5 minutes until soft but not colored.
  • Add the flour and cook until browned. Add the stock, bring to a boil and skim. Add the tomato puree, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.
  • Add the meat and peas/corn to the sauce and bring to a boil. Put in a pie dish, cover with the mashed potatoes and score the top with a fork. Reheat in a moderate oven (350 degrees Fahrenheit) for about 30 minutes. Garnish with parsley and serve with Irish Bread.

Nutrition Facts : Calories 453.4, Fat 20.1, SaturatedFat 8.8, Cholesterol 78.3, Sodium 1603.5, Carbohydrate 39.6, Fiber 4.3, Sugar 4.6, Protein 27.6

SHEPHERD'S PIE



Shepherd's Pie image

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

2 tablespoons kosher salt, plus more for seasoning
2 1/2 pounds (about 3 to 4 large) russet potatoes, peeled and quartered
8 tablespoons unsalted butter
1/2 cup whole milk
1 cup shredded aged white Cheddar
Freshly ground black pepper
1 small yellow onion, diced small (about 1 1/4 cups)
2 medium carrots, peeled and diced small (about 1 1/4 cups)
4 cloves garlic, minced
4 sprigs fresh thyme
2 4-inch sprigs fresh rosemary
3/4 pounds lean ground beef
3/4 pounds ground lamb
1/3 cup tomato paste
1 tablespoon all-purpose flour
3/4 cup beef stock
1 cup fresh parsley, chopped

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

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Top Asked Questions

What is the recipe for Darina Allen’s apple pie?
DARINA ALLEN’S CULLOHILL APPLE PIE Made of Ireland Cream butter and 1/4 cup of the sugar in the bowl of an electric mixer; add 2 of the eggs and beat until smooth. Reduce mixer speed and add flour a heaping half cup at a time to form stiff but sticky dough. Turn onto a floured surface and form into a ball.
What is the best recipe for Shepherd's pie filling?
For Shepherd's Pie Filling: Melt butter in a large skillet over medium heat and add onion and chopped carrots. Continue to cook until the onion becomes translucent and the carrots soften. Add garlic and cook another minute. Then add the frozen peas and corn, stirring to incorporate.
Can you cook Shepherd’s pie with minced beef?
Darina Allen, author of “ Irish Traditional Cooking ” says of shepherd’s pie, “I adore shepherd’s pie — so much so that I would almost cook a roast specifically to make it! Cooking raw minced beef simply doesn’t give the same flavor.
What is Shepherd’s Pie?
It was originally devised as a way to use leftover roast duck and gravy, the meat pulled from the carcass to make an irresistibly homey dish. Parts of the shepherd’s pie, waiting to be assembled and baked. Credit...

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