Lobster Shepherds Pies Recipe 435

LOBSTER SHEPHERD'S PIES

Steps:

• Preheat oven to 400 degrees. Cover potatoes with water by 2 inches in a medium stockpot. Add 1 tablespoon salt, and bring to a boil. Reduce heat; simmer, partially covered, until tender, about 20 minutes. Drain. Mash potatoes or pass through a ricer. Stir in 4 tablespoons butter, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in yolks.
• Melt 4 tablespoons butter in a large skillet over medium-high heat. Add leeks, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, for 2 minutes. Cover; reduce heat to medium-low. Cook, stirring occasionally, until tender, about 8 minutes.
• Stir in flour, and cook for 1 minute. Stir in stock, and bring to a boil. Reduce heat, and let simmer for 2 minutes. Stir in lobster and dill, and divide among four 10-ounce baking dishes. Top each with 3/4 cup potato mixture, leaving a 1/2-inch border, and a butter pat. Garnish with dill sprigs. Bake on a baking sheet until bubbling, about 30 minutes. Let stand for 15 minutes before serving.

LOBSTER SHEPHERD'S PIE

Steps:

• Place a rack in top-most position of oven; preheat to 400°F. Roast potatoes directly on rack until tender, 60-70 minutes. Let sit until cool enough to handle.
• Meanwhile, heat 2 Tbsp. butter in a large saucepan over medium-high until melted and foaming. Add lobster shells and cook, stirring often, until bright red, about 5 minutes. Add tomato paste and cook, stirring, until it starts to brown and stick to pot, about 1 minute. Add wine and cook, scraping up browned bits, until almost completely evaporated, about 3 minutes. Add yellow onion, garlic, celery, bay leaves, peppercorns, 1 carrot, and 4 cups water. Toss in a generous pinch of kosher salt and bring to a boil over medium-high. Reduce heat and simmer briskly until liquid is reduced by two-thirds, 50-60 minutes. Strain stock through a fine-mesh sieve into a heatproof measuring glass; discard solids. (You should have about 1 1/2 cups.)
• While the potatoes are cooling, warm 1 cup half-and-half and 2 Tbsp. butter in a medium saucepan over low heat just to melt butter.
• Split potatoes lengthwise and scoop flesh into half-and-half mixture. Smash with a potato masher until mixture is smooth and lump-free; season generously with kosher salt and pepper. Remove from heat and mix in egg yolks, dill, and horseradish; cover with plastic wrap and set aside.
• Melt remaining 4 Tbsp. butter in a clean large saucepan over medium. Add pearl onions and remaining carrots and cook, stirring, until onions start to turn translucent, 5-8 minutes. Sprinkle flour over; stir to combine. Cook, stirring, until flour leaves a film on bottom of pot, about 4 minutes. Stirring constantly, gradually stream in stock, then bring to a simmer. Remove from heat and stir in remaining 1/2 cup half-and-half; season sauce with kosher salt and pepper. Let cool slightly.
• Arrange lobster pieces in a shallow 1 1/2-qt. baking dish and ladle sauce over. Dollop mashed potatoes on top and use the back of the spoon to spread across surface, creating decorative swirls. Sprinkle with sea salt. Bake on a foil-lined baking sheet until lobster is cooked through and filling is bubbling around the edges, 20-25 minutes. Turn on broiler and broil pie just until topping is browned in spots, about 1 minute. Let rest 5-10 minutes before serving.
• Do Ahead
• Pie can be assembled 1 day ahead; cover and chill. Bring to room temperature and uncover before baking.

LOBSTER SHEPHERD'S PIE

Steps:

• Steam lobsters until slightly underdone, about 9 minutes. Let cool. Meanwhile, peel potatoes and cut into 1-inch pieces. Boil until soft, drain and pass through a ricer. Set aside.
• Shell the cooled lobster meat, cut into large chunks and set aside.
• Heat 1 tablespoon of butter in a large skillet over medium heat. Add the shallots and saute 1 minute. Add the leeks and carrots and saute 10 minutes. Add the mushrooms and cook for 10 minutes more. Add the wine and simmer 5 minutes. Stir in the cream and the peas and simmer 5 minutes. Stir in 2 teaspoons of salt and pepper and set aside.
• Preheat the oven to 350 degrees. Place the potatoes in a large saucepan over medium heat. Add the remaining butter and half-and-half and stir until melted and smooth. Stir in the remaining salt and pepper. Stir the lobster into the vegetable mixture. Spoon the lobster mixture into a large, shallow oval casserole. Spread the potatoes over the top. Bake until heated through, about 25 minutes. Garnish with chives. Serve hot.

LOBSTER SHEPHERD'S PIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 400 degrees. Cover potatoes with water by 2 inches in a medium stockpot. Add 1 tablespoon salt, and bring to a boil. Reduce heat; simmer, partially covered, until tender, about 20 minutes. Drain. Mash potatoes or pass through a ricer. Stir in 4 tablespoons butter, the milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in yolks. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add leeks, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, for 2 minutes. Cover; reduce heat to medium-low. Cook, stirring occasionally, until tender, about 8 minutes. Stir in flour, and cook for 1 minute. Stir in stock, and bring to a boil. Reduce heat, and let simmer for 2 minutes. Stir in lobster and dill, and divide among four 10-ounce baking dishes. Top each with 3/4 cup potato mixture, leaving a 1/2-inch border, and a butter pat. Garnish with dill sprigs. Bake on a baking sheet until bubbling, about 30 minutes. Let stand for 15 minutes before serving. Cook's Notes This recipe can be doubled, but be sure to add three extra lobsters when you make the lobster stock and meat.

GRANDMOTHER'S LOBSTER PIE

Steps:

• Bring a large pot of water to a boil over high heat. Salt the water and add the lobsters. When the water comes to a second boil, cook the lobsters for 12 to 15 minutes. Remove the lobsters from the water and let cool. Crack the tails, knuckles and claws. Pick out the meat from the shells over a bowl to hold the juices. Reserve the tomalley. Set aside.
• Preheat the oven to 425 degrees F.
• Melt the butter in a frying pan over medium heat and add the tomalley and lemon juice. Remove from heat and stir in the crushed snack crackers. Add enough reserved lobster juice so the mixture is thick like turkey stuffing. Divide lobster meat among 4 individual casserole dishes. Cover each dish with the cracker mixture, patting it on evenly. Bake until the top begins to brown, about 10 minutes. Remove the dishes from the oven and garnish each with a parsley sprig and a lemon wedge.

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!

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

SHEPHERD'S PIE

Steps:

• 1. Preheat oven to 375°F.
• 2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
• 3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
• 4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
• 5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
• 6. Mash the potatoes with the butter, milk, and salt.
• 7. Spread them over the meat mixture, then crosshatch the top with a fork.
• 8. Bake until golden, 30 to 35 minutes.