Rachael Ray Shepherds Pie Recipes

WHITE LAMB RAGU

Steps:

• Step 1Bring a large pot of water to a boil for the pasta.Step 2For the breadcrumbs, in a skillet, heat the oil, two turns of the pan, over medium-high. Add the butter and let it melt into the oil. Add the garlic. Cook, stirring often, until fragrant, about a minute. Add the breadcrumbs. Cook, stirring often, until toasted and deep golden brown, 3 to 4 minutes; season with salt and pepper. Transfer to a plate and let cool. Mix in the mint and parsley.Step 3For the ragu, in a Dutch oven or deep skillet, heat the oil, two turns of the pan, over medium-high. Add the lamb. Cook, stirring often and breaking up the meat with a spoon, until lightly browned, about 5 minutes; season with salt and pepper. Add the shallots, celery, carrot, garlic, lemon zest, crushed red pepper, fennel seeds, and allspice. Cook, stirring often, until the vegetables soften, 4 to 5 minutes. Stir in the tomato paste; cook, stirring often, until slightly darker in color, about 2 minutes. Add the wine; cook, stirring often, until absorbed, 2 to 3 minutes. Add the stock and milk. Reduce heat to medium. Simmer until ready to serve.Step 4Salt the boiling water and add the pasta. Cook until 1 minute shy of al dente. Scoop out half a cupful of the starchy cooking water and add to the ragu. Drain the pasta. Add the pasta and cheese to the ragu and toss until coated. Serve in shallow bowls. Top with the breadcrumbs.

BURGER OF THE MONTH: GREEN EGGS & LAMB BURGERS

Steps:

• Step 1For the green harissa, in a dry small skillet, stir the seeds over medium heat until toasted, about 1 minute or so. Transfer to a food processor and pulse to coarsely grind. Add the jalapeños, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the EVOO to form a sauce; transfer to a bowl.Step 2In a medium bowl, season the lamb with salt and pepper. Mix in 1 tbsp. EVOO, the red harissa, garlic, and spices. Form into 4 patties (thinner in the centers for even cooking).Step 3Heat a cast-iron skillet over medium-high. Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.Step 4In a small bowl, season the yogurt. Mix in the dill.Step 5In a nonstick skillet, heat a drizzle of EVOO over medium. Crack in the eggs and cook until fried, over easy or medium.Step 6Build the burgers by stacking the bun bottoms, the dill-yogurt sauce, lettuce, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun tops.

SMOKY TURKEY SHEPHERD'S PIE

Steps:

• Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.
• Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper, and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.
• Preheat your broiler to high.
• When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.
• Pour turkey mixture into a medium flameproof casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.

MEATLESS SHEPHERD'S PIE WITH HORSERADISH-CHEDDAR POTATOES

Steps:

• Preheat the broiler and put a rack in the middle of the oven. Arrange individual casseroles or a large casserole dish on a baking sheet and set near the stove.
• Put the potatoes and the parsnips in a medium pot and cover with water. Bring to a boil, over high heat, then salt the water and cook until the potatoes and parsnips are tender, 15 minutes or so. Drain and return the potatoes and parsnips to the hot pot. Add the horseradish, milk, chives, salt and pepper, to taste, and mash to desired consistency. Stir in 1 cup of the cheese and the egg.
• Meanwhile, heat a Dutch oven or large skillet over high heat with extra-virgin olive oil (4 turns of the pan). Add the mushrooms, and the rosemary leaves and cook for 10 minutes. Stir in the carrot and onion and season liberally with salt and pepper, to taste. Cook for 5 minutes more, then stir in the garlic and the kale and season with nutmeg. Cook until the kale wilts, about 2 minutes. Stir in the Worcestershire sauce and the stock and bring to a boil. In a small skillet, over low heat, melt the butter, whisk in the flour and cook for 1 minute, then stir it into the sauce to thicken. Transfer the vegetable mixture to the individual flameproof dishes or a large flameproof casserole. Top with the mashed potatoes, sprinkle with the remaining cheese, and brown under the broiler for 2 to 3 minutes. Remove from the oven and serve.

STEAKHOUSE SHEPHERD'S PIE

Steps:

• Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
• Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.
• While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
• Pour gravy over meat and turn on broiler.
• Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately right from the hot skillet.

RACHAEL RAY'S STEAKHOUSE SHEPHERD'S PIE - 30 MINUTE MEAL

Steps:

• Following the directions will allow everything to come together at the end.
• Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes.
• Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil.
• Add bacon. Crisp bacon and remove to paper towel lined plate.
• Add sirloin to the pan and caramelize the meat, 7 to 8 minutes.
• Add in the mushrooms and onions and cook until tender, 8 to 10 minutes more.
• Then season with salt and pepper.
• While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
• Turn on broiler and have top rack 6 inches away from broiler flame.
• Pour gravy over meat and cook until the gravy thickens.
• Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
• Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream.
• Stir egg yolk into the potatoes.
• Stir Ranch Dressing into the potatoes.
• Stir shredded cheese into the potatoes.
• Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
• Garnish the potatoes with paprika.
• Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
• Serve immediately.

RACHEL RAY 30 MINUTE SHEPHERD PIE RECIPE - (4.4/5)

Steps:

• Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and corn. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.