Mummy Boomes Traditional Sheperds Pie By Danny Boome Recipes

MUMMY BOOME'S TRADITIONAL SHEPERDS PIE BY DANNY BOOME

Steps:

• Preheat oven to 400. Add butter and oil to a large skillet on medium heat.
• Saute onions, carrots, celery, and garlic until tender for about 7 to 10 minutes.
• Season with salt and pepper. Once the vegetables have softened and start to brown a little, add the tomato paste and mix evenly.
• Add the ground beef and cook until beef is no longer pink. Add the worcestershire sauce and beef stock.
• Season with salt and pepper to taste. Cook and simmer for another 10 minutes. Mix in peas.
• Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly. Once the top surface has been covered, rake through with a fork so there are peaks that will brown nicely.
• Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
• For potatoes: Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft. Once the potatoes are at a desired intensity, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi-smooth consistency. Once at desired texture add cheese and season well. Season with salt and pepper.

A SCOTSMAN'S SHEPHERD PIE

Steps:

• Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
• Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
• Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
• Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
• Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
• Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
• Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

LAURIE'S SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.
• Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.
• Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
• Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.

MUSHROOM SHEPHERD'S PIE

Steps:

• Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.