Nana Joanns Shepard Pie Recipes

THE BEST SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
• Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
• Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
• To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
• Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

NAN'S SHEPHERD'S PIE

Steps:

• 1. Peel the potatoes, cut in half lengthwise, and then thinly slice; place in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are tender, about 10 minutes.
• 2. Right after you put the potatoes on to cook, begin the filling: Cook the ground beef in a 12-inch skillet over medium-high heat, breaking up the meat with a wooden spoon and turning frequently until the meat is nicely browned, about 7 minutes. Transfer the beef to a plate. Preheat the oven to 500°F.
• 3. Add 2 tablespoons oil to the same skillet. Add the onions and garlic and cook over medium heat, stirring often, until golden and tender, about 6 minutes. Return the browned meat to the pan and stir in the tomato puree and cayenne. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened, about 10 minutes. Stir in the peas and cover to keep warm.
• 4. Drain the cooked potatoes well and return them to the pot. Mash well with a potato masher, and then stir in the half-and-half, salt, and pepper to taste. Spoon the warm meat mixture into a 2 1/2-to 3-quart baking dish and sprinkle the Cheddar on top. Spoon the potatoes on top of the cheese, spreading them over the meat, leaving a scant inch border around the edge.
• 5. Drizzle the remaining tablespoon of olive oil over the top and then bake until the potatoes are golden, about 10 minutes. Let cool for 5 minutes before serving.

NANA'S SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef and onion in skillet;drain.
• Boil, mash and season potatoes.
• Cook peas and carrots (you could also use canned peas and carrots if you wish).
• Bake pie crust according to package directions.
• Blend in soup with meat and onion.
• Layer ground meat in pie shell, if adding cheese put on top of meat layer then add vegetables and top with mashed potatoes.
• Place pie in preheated oven and bake until heated through.