Laura Oconnells Beef And Bacon Shepherds Pie Recipes

LAURA O'CONNELL'S BEEF AND BACON SHEPHERD'S PIE

Steps:

• THE BEEF & BACON.
• Sauté the onion and garlic on a low heat until cooked.
• Add bacon and fry (turn up to a medium heat to lightly cook bacon),.
• Remove all ingredients from the pan,.
• Add the mince to the empty pan; cook until browned and liquid has reduced.
• Add the onion, garlic and diced bacon into the pan with the mince. Add the grated carrot, grated potato, mixed herbs, parsley, beef stock with Worcestershire sauce, salt and pepper.
• Add water; mix well and then cook on low heat until liquid has reduced by half.
• Add cornflour and water until sauce thickens. Remove from pan and cool.
• THE POTATO MASH: Cook potatoes and heat milk. Mash all together when potatoes are cooked and nearly falling apart.
• THE PIE:.
• Grease a large semi deep (about 10 - 12 cm deep) baking tray and line with puff pastry . Place beef and bacon mixture (once cool) in tray lined with pastry.
• Cook in oven on 180°C until pastry is lightly browned. Remove from oven.
• Place the potato mash over the mince; smooth out and sprinkle with grated tasty cheese to satisfaction.
• Heat oven to 220°C Place on middle shelf and bake for approximately 20 - 30 minutes.
• Allow to sit for 5 minutes and then it's ready to be portioned, served and enjoyed.

SHEPHERD'S PIE WITH BACON, BEEF AND HORSERADISH BLUE CHEESE POTATOES RECIPE - (4.6/5)

Steps:

• Pat the meat dry after chopping and before cooking. Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot. Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust. Remove meat to the plate with bacon. To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper. Cook partially covered 10-12 minutes to soften, stirring occasionally. Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes. Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer. Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes. Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve.

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.