Lucindas Shepherds Pie Recipes

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LUCINDA'S SHEPHERD'S PIE



Lucinda's Shepherd's Pie image

Lucinda was inspired to make this version of Shepherd's Pie from rock'n'roll icon Keith Richards, who detailed the recipe in his autobiography.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

8 tablespoons butter (1 stick), divided
5 potatoes, peeled and halved
3 tablespoons milk, plus more if needed
1 large onion, finely chopped, divided in half
2 pounds ground lamb
2 carrots, peeled and chopped
1 celery stalk, chopped
1/4 cup Worcestershire
1/2 cup chicken or beef stock
2 teaspoons cornstarch dissolved in 4 teaspoons water
Coarse salt
1/4 teaspoon white pepper
1 cup frozen peas, thawed and drained

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.

THANKFUL SHEPHERD'S PIE



Thankful Shepherd's Pie image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 1h

Yield One 9-inch pie

Number Of Ingredients 17

One 9-inch refrigerated pie crust
1 tablespoon butter
1 small yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup gravy, plus 1/4 cup warmed for drizzling
1 cup whole milk, at room temperature
3 cups diced turkey
1 cup glazed carrots, chopped
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen peas
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
2 cups mashed potatoes
1/4 cup freshly grated Parmesan

Steps:

  • Place a rack on the top of the oven and preheat to 450 degrees F. Press the dough into a pie plate, prick the bottom of the crust with a fork and flute the edges. Bake the crust until golden, about 10 minutes.
  • Heat the butter in a large saucepan over medium heat. Cook the onions, stirring occasionally until they are softened, about 5 minutes. Add the garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook until fragrant, about 1 minute. Stir in 1 cup of the gravy and the milk, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Stir in the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, making sure all of the ingredients are evenly coated with the gravy. Simmer until the mixture is warmed through, about 5 minutes. Pour the mixture into the pie shell. Use a spatula or wooden spoon to spread the mashed potatoes evenly over the mixture, making sure the potato layer meets the edges of the crust. Cover the potatoes with the cheese. Bake the pie until the top is golden, 25 to 30 minutes.
  • To serve, cut into slices and drizzle with gravy.

Nutrition Facts : Calories 653 calorie, Fat 27 grams, SaturatedFat 10 grams, Cholesterol 111 milligrams, Sodium 878 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 43 grams, Sugar 14 grams

GORDON RAMSAY'S SHEPHERD'S PIE



Gordon Ramsay's Shepherd's Pie image

I found this on a blog on the internet site I can do that. This is a recipe that author "Oggi" adapted from Gordon Ramsay's show "Kitchen Nightmares" where he tried to save the restaurant. This recipe ended up being the signature dish of the restaurant.

Provided by chefRD

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs extra lean ground beef (or lamb)
2 tablespoons olive oil
1 large onion, grated
1 large carrot, grated
3 garlic cloves, finely minced
2 tablespoons Worcestershire sauce
1 1/2 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon chopped rosemary
1 cup red wine
1 1/2 lbs yukon gold potatoes, peeled and quartered
water
1/2 teaspoon salt
1/4 cup heavy cream or 1/4 cup half-and-half cream
2 tablespoons butter
salt
1 cup chicken broth
2 teaspoons salt (to taste)
3 tablespoons parmesan cheese (grated-for mashed potato topping)

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.

Nutrition Facts : Calories 734.1, Fat 31.1, SaturatedFat 13.9, Cholesterol 179.5, Sodium 2057.9, Carbohydrate 45.4, Fiber 4.5, Sugar 6.1, Protein 55.8

LINDA'S SHEPHERD'S PIE



Linda's Shepherd's Pie image

Quick and easy to prepare, even the kids love this one, because it's YUMMY! This recipe will have you going back for a 2nd helping for sure... LOL It's ADDICTING!

Provided by Lindas Busy Kitchen

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 large onion, cut in half and sliced
1 1/2 lbs lean ground beef
salt and pepper
garlic powder
1 (14 3/4 ounce) can whole kernel corn
2 (14 3/4 ounce) cans cream-style corn
6 large potatoes, peeled, boiled, and mashed with milk and butter
3 tablespoons butter

Steps:

  • In a lg. frying pan cook the onion until almost done.
  • Add beef and stir, cooking until meat is cooked through.
  • Add a sprinkling of salt, pepper, and garlic powder over the top of the mixture.
  • Spoon mixture into a 9x13" baking pan.
  • Top with the 1 can of whole kernel corn, spreading across the meat mixture, then add the 2 cans of cream style corn.
  • Cook and mash the potatoes until smooth.
  • Add the mashed potatoes over the top of the casserole.
  • Dot with pats of butter all over the top.
  • Put in a 350F oven, and bake for 30 minutes or until top is lightly brown.

Nutrition Facts : Calories 1055.8, Fat 28.1, SaturatedFat 12.8, Cholesterol 133.5, Sodium 1171, Carbohydrate 158.4, Fiber 17.5, Sugar 15.3, Protein 52.2

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Provided by NicoleMcmom

Time 1h25m

Yield 8

Number Of Ingredients 22

3 pounds Yukon Gold potatoes
1 tablespoon kosher salt
¼ cup milk
3 tablespoons salted butter, divided
1 cup shredded white Cheddar cheese
¼ cup sour cream
1 large egg yolk
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 pound ground lamb
1 pound ground beef sirloin
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 cup beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen green peas
1 tablespoon chopped fresh parsley, or to taste

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.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g

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