Rick Steins Shepherds Pie As Cooked In India Recipes

RICK STEIN'S SHEPHERD'S PIE AS COOKED IN INDIA

Rick Stein's Shepherd's Pie As Cooked in India image

Found this in Delicious magazine. It's a different way of making Shepherd's Pie, and one I really like. It takes a bit of time, but you could do the prep beforehand and bake it just before you need it. I use Bart's tamarind paste. The recipe suggests that this goes well with a bottle of Australian Cabernet-Shiraz. Well, who am I to argue on that one?

Provided by Ppaperdoll

Categories Savory Pies

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon sunflower oil
1 onion, finely chopped
4 garlic cloves, crushed
1 inch piece fresh ginger, finely grated
1 kg lean ground lamb
1 small red chile, deseeded and finely chopped
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ripe tomatoes, chopped
1 tablespoon tomato puree
1 teaspoon tamarind paste
1 1/4 kg floury potatoes, cut into chunks
50 g unsalted butter
2 -3 tablespoons milk
300 ml chicken stock, hot
1/4 cup fresh coriander, chopped

Steps:

Heat oil in large frying pan over medium heat. Add onion, garlic and ginger and cook, stirring 10 minutes until onion is just starting to colour. Add lamb and cook 5 minutes to brown. Tip into a colander and rest to drain excess fat.
Return meat to pan and add chilli, turmeric, coriander and cumin. Cook 1 more minute. Stir in tomato, tomato puree, tamarind and stock. Season and simmer 25 minutes (lamb should still be fairly moist). Stir in fresh coriander.
Transfer meat mixture to an ovenproof dish and set aside. Preheat oven to 200 degrees C, gas mark 6.
For the potato topping, place potatoes in a large pan of salted water, boil, and simmer until tender. Drain, return to pan and mash with a potato masher (I use a potato ricer - no lumps!). Add butter and enough milk to form a spreadable mash.
Spoon potato topping over lamb. Bake in oven 30 minutes until hot and golden.
Spoon p.

Nutrition Facts : Calories 1116.5, Fat 74.4, SaturatedFat 32.9, Cholesterol 212.7, Sodium 289, Carbohydrate 60.6, Fiber 9.5, Sugar 8, Protein 50.4

RICK STEIN'S BEEF, GUINNESS AND OYSTER PIE

Rick Stein's Beef, Guinness and Oyster Pie image

Watched him make this on BBC America this morning and I'm about to pop it in the oven. Update: First let me describe the sauce..... rich, deep beef flavor touched by the brine of the sea. I wish I could adequately put its goodness into words for you. I am rushing out to get Rick Stein's books. I love the flavors he develops. This link will take you to his BBC website and recipes: http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1&config=db&scope=recipes&page=1&pagesize=15&&attrib_3=chef_name&oper_3=eq&val_3_1=Rick%20Stein&submit=Search

Provided by davinandkennard

Categories Savory Pies

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs beef stew meat
1 ounce plain flour
5 tablespoons sunflower oil
1 ounce unsalted butter
8 ounces button mushrooms, trimmed
2 onions, thinly sliced
1/2 teaspoon sugar
10 fluid ounces Guinness stout
10 fluid ounces beef broth
3 sprigs fresh thyme
2 bay leaves
2 tablespoons Worcestershire sauce
12 pacific oysters
1 lb puff pastry
1 small egg, beaten, for brushing
salt & freshly ground black pepper

Steps:

Season the pieces of steak with salt and pepper, then toss with the flour and shake off but reserve the excess. Heat 3 tbsp of the oil in a flameproof casserole or large saucepan and brown the meat in 2 batches until well coloured on all sides. Transfer to a plate.
Add another tbsp of the oil, half the butter and the mushrooms to the pan and fry briefly. Set aside with the beef. Add the rest of the oil and butter, the onions and sugar to the pan and fry over a medium-high heat for 20 minutes, until the onions are nicely browned. Stir in the reserved flour, then gradually add the Guinness and stock and bring to the boil, stirring.
Return the beef and mushrooms to the pan with the thyme, bay leaves, Worcestershire sauce, ¾ tsp of salt and some pepper, then cover and simmer for 1½ hours, until the meat is just tender.
Lift the meat, mushrooms and onions out of the liquid with a slotted spoon and put into a deep 1.2 litre (2 pint) pie dish. Bring the liquid to the boil and boil rapidly until reduced to 600 ml (1 pint). Remove and discard the bay leaves and thyme twigs, adjust the seasoning if necessary and pour into the pie dish. Stir everything together well and leave to cool completely.
Preheat the oven to 200C/400F/Gas 6. To open the oysters, wrap one hand in a tea towel and hold an oyster in it with the flat shell uppermost. Push the point of an oyster knife into the hinge, located at the narrowest point, and wiggle the knife back and forth until the hinge breaks and you can slide the knife between the 2 shells. Twist the point of the knife upwards to lever up the top shell, cut through the ligament and lift off the top shell. Release the oyster from the bottom shell and remove it, picking out any little bits of shell. Add the oysters to the pie dish and push them well down into the sauce. Push a pie funnel into the centre of the mixture.
Roll out the pastry on a lightly floured surface until it is 2.5cm (1in) larger than the top of the pie dish. Cut off a thin strip from around the edge, brush it with a little beaten egg and press it on to the rim of the dish. Brush it with more egg, cut a small cross into the centre of the larger piece of pastry and lay it over the dish so that the funnel pokes through the cross. Press the edges together well to seal. Trim away the excess overhanging pastry and crimp the edges between your fingers to give it an attractive finish. Chill for 20 minutes to relax the pastry.
Brush the top of the pie with beaten egg and bake for 30 to 35 minutes, until the pastry is crisp and golden and the filling is bubbling hot.

Nutrition Facts : Calories 1468.3, Fat 86.1, SaturatedFat 27.4, Cholesterol 243.8, Sodium 599.7, Carbohydrate 70.5, Fiber 2.2, Sugar 3.8, Protein 61.2

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