Scots Au Gratin Shepherds Pie Recipes

SCOT'S AU GRATIN SHEPHERD'S PIE

Steps:

• Preheat oven to 450°F.
• Heat oil and butter in a stock pot. Season the meat with salt and pepper.
• Coat the meat completely in flour and sauté in the stock pot. Get it good and brown over medium heat. Don't be afraid to get the meat nice and dark.
• Once browned, add the vegetables and tomato paste. Mixture should be good and thick. Slowly add the beef stock while stirring the meat till meat is covered with liquid and continue to stir. Add bay leaf.
• Cover and let simmer on low heat for about 30 minutes to really incorporate the flavors as well as thicken.
• In a 1-quart casserole dish, pour stew into dish. Prepare a box of Idahoan® Au Gratin potatoes following package directions for stove top and pour over the stew mixture.
• Place in a pre-heated oven covered for 15 minutes then remove cover and continue baking for another 15 minutes.

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.

SHEPHERD'S PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220˚C).
• Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
• Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
• Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
• Pour in the red wine and reduce until almost completely evaporated.
• Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
• Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
• Transfer the potatoes to a large bowl and mash until smooth.
• Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
• Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
• Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
• Bake for 30 minutes, until the potatoes are golden brown.
• Enjoy!

SCOT'S AU GRATIN SHEPHERD'S PIE

Steps:

• Preheat oven to 450 degrees F.
• Heat oil and butter in a stock pot. Season the meat with salt and pepper.
• Coat the meat completely in flour and saute in the stock pot. Get it good and brown over medium heat. Don't be afraid to get the meat nice and dark.
• Once browned, add the vegetables and tomato paste. Mixture should be good and thick. Slowly add the beef stock while stirring the meat till meat is covered with liquid and continue to stir. Add bay leaf.
• Cover and let simmer on low heat for about 30 minutes to really incorporate the flavors as well as thicken.
• In a 1-quart casserole dish, pour stew into dish. Prepare a box of Idahoan Au Gratin potatoes following package directions for stove top and pour over the stew mixture.
• Place in a pre-heated oven covered for 15 minutes then remove cover and continue baking for another 15 minutes.