Italian Shepherds Pie Italian Pate Chinois Recipes

ITALIAN SHEPHERD'S PIE (ITALIAN PATE CHINOIS)

Steps:

• Preheat oven 375°F.
• Cook the potatoes in salted water until they are cooked. Drain them. Mash them with the oil or butter and season them with salt and pepper (or use your favorite mashed potatoes recipe!). Put aside.
• Take the sausages out of their casing and mix with the ground veal.
• Heat the oil in a non-stick frying pan. Add the peppers and the onions and cook for about 5 minutes, until softened. Add the garlic and cook for 1 minute. Add salt and pepper and oregano. Put in a bowl.
• Put back the frying pan on the stove and cook the veal and sausage meat until cooked. Drain the fat out of the pan.
• Put the meat at the bottom of a rectangular pan sprayed with Pam. Put the bell peppers and onion on top of the meat and, lastly, the mashed potatoes. Sprinkle with the Italian breadcrumbs.
• Put in oven for 40 minutes.

ITALIAN SHEPHERD'S PIE

Steps:

• Place ground beef and sausage in a medium skillet.
• Cook until beef looses its pink color.
• Add tomatoes, mushrooms, garlic and vinegar. Simmer uncovered for about 10 minutes.
• Stir in peas, basil, oregano, salt and pepper. Simmer 10 minutes.
• Remove from heat.
• Meanwhile, boil potatoes in water to cover until tender, about 20 minutes.
• Drain and transfer to large mixing bowl.
• Beat in milk, cheese, butter and salt. Continue beating until smooth.
• Heat oven to 350 degrees F.
• Spoon meat mixture into 2 quart shallow casserole.
• Spoon potato mixture on top and spread evenly to edge.
• Bake until golden and bubbling, about 30 minutes.
• Let stand 10 minute before serving.

SHEPHERD'S PIE (PATE CHINOIS)

Steps:

• Boil potatoes.
• Mash potatoes, add a little butter and milk, (a little lumpy and not too creamy) salt and pepper.
• Brown ground beef (drain if necessary), add mushrooms and onion and cook till a bit tender.
• Sprinkle a little soya sauce on ground beef mixture (about 1-2 tblsp), and pepper.
• Put ground beef in bottom of roasting pan.
• Then the cream corn.
• Next the can of kernel corn.
• Finally the mashed potatoes.
• Brush the top with a little melted butter Bake at 375 for about an hour, or until the potatoes are golden brown.
• Remove from oven and sprinkle with parsley.
• I like to put a little soya on my serving.

ITALIAN SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees.
• In a large skillet, cook onion and garlic until soft.
• Add sausage and cook until browned, then drain.
• Stir in tomatoes, eggs, oregano, caraway seeds, and 1 cup cheese.
• Mix well, and spoon mixture into unbaked pie shell.
• Mix potatoes with ½ cup cheese.
• Spoon or pipe potato mixture around outer edges of pie.
• Sprinkle with paprika, and place pie on baking sheet.
• Bake for 50 to 55 minutes, or until set.
• Let stand 15 minutes before serving.
• Can be prepared ahead of time, bake when ready.

ITALIAN-STYLE SHEPHERD'S PIE

Steps:

• Heat oven to 375°F. Spray 2-quart casserole or 11x7-inch glass baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
• Stir in mushrooms and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.
• Make potatoes as directed on pouch using water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.
• Bake uncovered 25 to 30 minutes or until bubbly and potatoes are light golden brown.

ITALIAN SHEPHERD'S PIE

Steps:

• Brown ground beef in large frying pan, drain grease.
• Add 1 Tbsp oil to pan, return beef to pan, add onion, garlic, Italian seasoning and dried red pepper flakes.
• Fry until onion is softened.
• Stir in drained tomatoes, Worcestershire sauce, 1 tsp each salt and sugar and 1/2 tsp pepper.
• Break up tomatoes with a fork.
• Cook over medium heat, stirring often for about 15 minutes, or until most of liquid has evaporated.
• Meanwhile cook potatoes in boiling water until tender, about 15 minutes.
• Drain potatoes.
• Add butter, milk, nutmeg, salt and pepper.
• Beat potatoes on medium speed of electric mixer until light and fluffy.
• Then beat in egg.
• Fold in 1/4 cup Parmesan.
• Meanwhile seed, core green pepper and cut into 1/4 inch pieces.
• Stir into cooked meat mixture.
• Turn into a 9" square baking dish.
• Spread potato mixture evenly on top of meat mixture.
• Sprinkle with remaining Parmesan.
• Bake right away, or cover tightly and refrigerate for up to 2 days before baking.
• Bake in the center of preheated 350 F oven for 40 to 50 minutes or until potatoes are golden tipped.
• If casserole has been refrigerated it may require an extra 15 minutes baking time.
• Let stand for 10 minutes before cutting.

SHEPHERD'S PIE QUEBEC-STYLE (PATE CHINOIS)

Steps:

• Brown ground beef.
• Place in casserole dish.
• Pour creamed corn on top.
• Top with mashed potatoes.
• Bake at 350 F for about 30 minutes.

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.