Shepherds Pie With Asian Braised Duck Recipes

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ASIAN-INSPIRED SHEPHERD'S PIE



Asian-Inspired Shepherd's Pie image

In the English tradition, a cook uses leftover beef or lamb from last night's roast to make this hearty casserole. For the most basic shepherd's pie, you sauté some fresh vegetables, add in meat taken off the bone, and then add any jus or gravy to thicken up the filling and make it a little saucy. You put this filling into an oven-safe casserole dish, top it off with mashed potatoes, dot with butter, and bake until the topping gets a nice roasted brown hue. What you don't know about shepherd's pie is that it is the perfect dish in which to use those Thanksgiving leftovers because there is no set recipe. Your shepherd's pie is based on what's available in the fridge the morning after Turkey Day. Personally, I like to go with very traditional flavors on Thanksgiving, and then go a little cross-cultural with the leftovers. So here is an Asian-inspired take on Shepherd's pie.

Provided by Carlos Espinas

Time 44m59S

Yield 8

Number Of Ingredients 16

1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green onion
4 cloves of garlic, minced
1 cup shiitake mushrooms, sliced in half
1 cup shelled edamame
1/2 cup dry white wine
1 pound leftover turkey meat, off the bone, pulled apart or chopped
4 cup gravy
1/8 cup soy sauce
1 tablespoon sesame oil
6 cup mashed potatoes or mashed japanese sweet potatoes
2 tablespoon olive oil
crumbled nori or toasted sesame seeds, for garnish
salt and pepper, to taste

Steps:

  • Preheat the oven to 450 degrees.
  • Lightly sauté the vegetables together in a medium-sized pot. When they are gently cooked, add the wine to deglaze and cook them until the alcohol smell wears off. Now, fold in the turkey meat and add the gravy, soy sauce, and sesame oil. Taste the mixture for proper seasoning.
  • Spoon the filling into a 12-by-8-inch casserole dish. Top it off with the mashed potatoes (or sweet potatoes) and use a spatula to even it out on top. If you would like to increase the amount of crispiness, drag a fork across the topping to create more grooves. Dot with butter if you like.
  • Bake for 30 minutes. If you have a convection oven, turn on the fan. If the top is not as brown as you would like at the end of 30 minutes, use the broiler option to get a good crust. However, keep an eye on it to make sure it does not burn.
  • Once you get the casserole to a desired look, let it sit for at least 15 minutes before serving.

ASIAN VERSION OF SHEPHERD'S PIE



Asian Version of Shepherd's Pie image

Adapted a shepherd's pie recipe so that it has a bit of a Asian taste to it. Something to try if you want something a little different.

Provided by KitchenManiac

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 18

300 g chicken thighs, deboned and cubed
1 big onion, sliced thinly
6 garlic cloves, chopped
2 tablespoons curry powder
250 g cauliflower, cut into pieces or chopped
250 g carrots, sliced
200 g button mushrooms, sliced thinly
3 tomatoes, chopped and pureed
2 tablespoons chili sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1 dash pepper
salt
1 teaspoon instant chicken bouillon granules
1 kg potato, parboiled and peeled
2 tablespoons sour cream
50 g butter
1 soft hard-boiled egg

Steps:

  • To make the topping: Mash the potatoes and mix in sour cream, soft boiled egg and butter.
  • Combine well.
  • Put mixture into a piping bag fitted with a star-shaped nozzle.
  • To make the filling: Heat about 2 tbsp oil in a wok and stir-fry (A) till onions turn limp and soft.
  • Add chicken meat and stir-fry well.
  • Add curry powder and mix well to blend.
  • Stir in (B), mix in pureed tomatoes and allow to simmer till vegetables are tender and the gravy is thick.
  • Add seasoning.
  • Dish out and leave aside to cool.
  • To make the pie: Spoon the cooled filling into an oven-proof 2.5 litre pie dish.
  • Pipe out the potato topping over the filling and bake the pie in an oven preheated at 200 to 210 ºC for about 25 to 30 minutes or until pie turns golden brown.

Nutrition Facts : Calories 1011.3, Fat 30.2, SaturatedFat 12.1, Cholesterol 139.6, Sodium 1291.1, Carbohydrate 152.6, Fiber 46.5, Sugar 45.4, Protein 57.9

BRAISED-LAMB SHANK SHEPHERD'S PIE WITH CREAMED SPINACH



Braised-Lamb Shank Shepherd's Pie with Creamed Spinach image

Provided by Cooking Channel

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 21

3 tablespoons vegetable oil
5 1/2 pounds large lamb shanks (4 large)
Salt and freshly ground black pepper
2 small onions, sliced
1/2 cup fresh thyme sprigs
1/2 cup fresh rosemary sprigs
1/2 cup dry white wine
1 1/4 cups beef broth
1 1/4 cups water
3 pounds russet (baking) potatoes (about 6)
3/4 cup whole milk
Salt and pepper
5 medium carrots, cut into 1/4-inch-thick slices
3 tablespoons all-purpose flour
3 tablespoons unsalted, softened butter plus 2 tablespoons melted
Creamed spinach, recipe follows
1 package frozen creamed spinach
2 tablespoons freshly grated Parmesan
1/2 teaspoon salt
Pinch freshly grated nutmeg
Freshly ground black pepper

Steps:

  • Prepare lamb: Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper and brown them in batches, transferring each to a plate when browned. Add onions and herb sprigs and cook, stirring, until lightly browned and soft, about 10 minutes. Return the shanks to the Dutch oven with the wine, broth, and water and bring to a boil. Cover, transfer to the oven, and braise until fork tender, about 2 hours. Transfer shanks to a plate. Discard herb sprigs. Pour cooking liquid (including onions) into a large glass measure.
  • Prepare potatoes and boil carrots while lamb roasts: Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes. Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in milk, and salt, pepper, to taste.
  • Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.
  • Make gravy: Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Put the cooking liquid in a saucepan and bring to boil. Knead the flour and softened butter into a paste and whisk it into the liquid. Return the gravy to a boil to thicken and simmer, whisking occasionally, for 5 minutes.
  • Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy and set aside.
  • Assemble and bake pie: Spoon lamb-shank mixture into a 12 by 3-inch oval gratin dish or a 2 1/2 to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with the melted butter.
  • Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour.
  • Cook spinach according to package directions. Whisk in Parmesan, salt, nutmeg, and pepper, to taste.

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Provided by NicoleMcmom

Time 1h25m

Yield 8

Number Of Ingredients 22

3 pounds Yukon Gold potatoes
1 tablespoon kosher salt
¼ cup milk
3 tablespoons salted butter, divided
1 cup shredded white Cheddar cheese
¼ cup sour cream
1 large egg yolk
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 pound ground lamb
1 pound ground beef sirloin
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 cup beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen green peas
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
  • Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
  • Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
  • Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
  • Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g

SINGAPOREAN BRAISED DUCK



Singaporean Braised Duck image

The Singaporean flavors of star anise, galangal and molasses-like soy sauce are a natural with duck - they may seem unfamiliar for some, but they parallel the idea of pairing fruits or warm winter spices with the bird. Reflecting her modern sensibility, Cheryl Lu-Lien Tan took this recipe from her grandmother and tweaked it to serve the duck at a slightly pink medium rather than fully cooked. Of course, you may cook it through if you prefer.

Provided by Francis Lam

Categories     dinner, one pot, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

1 5-pound duck, whole
2 tablespoons kosher salt, plus more to taste
2 tablespoons Chinese five-spice powder
8 teaspoons sugar
4 pods star anise
15 cloves garlic, lightly smashed
4 inches galangal or ginger, peeled and sliced into 1/4-inch coins
1 cup kecap manis (see note)
14 ounces packaged fried tofu, cut into 2-inch pieces
6 hard-boiled eggs
Steamed rice, for serving
Auntie Khar Imm's Chile Sauce (see recipe)

Steps:

  • Trim the duck of any visible excess fat, especially from the tail area. Mix together the salt and five-spice powder, and season the duck all over, including inside the cavity, and marinate, refrigerated, for 2 hours or overnight. Rinse the duck with fresh water inside and out.
  • Place a large wok or Dutch oven over medium heat, and add the sugar. After it liquefies, watch it carefully as it caramelizes to a medium brown, swirling the pot occasionally to help it color evenly. Add the star anise, garlic and ginger, and stir to coat in the caramel, and to keep the caramel cooking until it's a dark brown, but not burned. Stir in 1 cup of water to dissolve the caramel, then add the kecap manis.
  • Add duck, breast side up, then add water to come up halfway, submerging the legs. Raise the heat to bring the liquid to a boil, then turn the heat down to a very gentle simmer, just barely bubbling.
  • Cook for 15 minutes, then carefully flip the duck so the breast side is down. Cook 15 minutes, then flip again. Taste the liquid, and add salt or more kecap manis to taste. Cook 15 minutes, then flip so the breast side is down again. Cook another 5 to 15 minutes, until the breast is cooked to your liking. Traditionally it should be cooked through, but Tan's spin is to remove the duck when the breast meat is 135 to 140 degrees, or medium. To use a traditional test, poke a chopstick in the thickest parts of the duck thigh and breast; if it goes through without too much resistance, it's done.
  • Remove the duck to a platter or cutting board, and tent with foil. Let it rest for 10 minutes. Add the tofu and eggs to the sauce, and simmer them gently for 10 minutes, until stained and hot. Skim the sauce of any floating fat if necessary, and serve it all with rice and chile sauce.

Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 69 grams, Carbohydrate 16 grams, Fat 115 grams, Fiber 2 grams, Protein 46 grams, SaturatedFat 38 grams, Sodium 2568 milligrams, Sugar 7 grams

CURRIED SHEPHERD'S PIE



Curried Shepherd's Pie image

This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas.

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, casseroles, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

6 Russet potatoes, about 2 pounds, peeled and cut into 1 1/2-inch cubes
Salt to taste, if desired
1 tablespoon peanut, vegetable or corn oil
3/4 cup finely chopped onions
1 tablespoon finely minced garlic
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds ground lean beef
Freshly ground pepper to taste
1 cup crushed, canned imported tomatoes
1/2 cup fresh or canned chicken broth
1 teaspoon sugar
2 cups cooked fresh or frozen green peas
1/2 cup hot milk
3 tablespoons butter

Steps:

  • Put the potatoes into a pot and add water to cover and salt to taste. Bring to the boil and cook 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
  • As the potatoes cook, heat the oil in a skillet and add the onions and garlic over medium heat. Cook, stirring occasionally, until they are wilted. Add the curry powder, cumin and coriander and cook briefly, stirring.
  • Add the meat and cook, stirring down with the side of a heavy kitchen spoon to break up the lumps. Add salt, pepper, the tomatoes, broth and sugar. Cook, stirring occasionally, about 20 to 30 minutes.
  • Meanwhile, preheat the broiler.
  • Drain the potatoes and put them through a food mill or a potato ricer back into the pot. Stir in the peas and cook briefly.
  • Add the hot milk, two tablespoons of the butter and pepper, preferably white, beating with a wooden spoon.
  • Heat an eight-cup baking dish (a souffle dish works well) and spoon the piping-hot curried meat into it. Top with the hot mashed potatoes. Smooth over the top. Dot with the remaining tablespoon of butter.
  • Run the mixture under the broiler until the top is golden brown. Serve immediately.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams

ASIAN BRAISED DUCK LEGS



Asian Braised Duck Legs image

Make and share this Asian Braised Duck Legs recipe from Food.com.

Provided by chia2160

Categories     Duck

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 14

4 duck legs
1/2 tablespoon fermented black beans
8 garlic cloves, chopped
1/2 tablespoon minced ginger
1 onion, diced
1 carrot, diced
1 celery rib, diced
1 cup shiitake mushroom, sliced
1/2 cup shaoxing wine
1/4 cup tamari
1/4 cup brown sugar
1/2 teaspoon thyme
water, to cover
salt, pepper

Steps:

  • Season legs with salt& pepper.
  • Heat a kettle large enough to hold legs in 1 layer, add legs fat side down, cook 15-20 minutes until browned.
  • Turn over and cook 2 minutes more, remove to a plate.
  • In fat add black beans, garlic, and ginger.
  • saute 2 minutes.
  • Add onion, carrots, celery, shiitakes, cook 3 minutes more.
  • Add shaoxing and deglaze the pan.
  • Add tamari, sugar, thyme and duck legs back to pan, fat side up.
  • Add water to cover.
  • Simmer 1 1/2 hrs until duck is tender.
  • Remove legs to a platter.
  • Reduce cooking liquid by one half until thickened.
  • You may add 1 tbs cornstarch mixed with water if sauce isn't thick enough.
  • Pour over legs.

Nutrition Facts : Calories 111.7, Fat 0.2, SaturatedFat 0.1, Sodium 1032.8, Carbohydrate 26.3, Fiber 2, Sugar 17.1, Protein 3.3

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From theburningkitchen.com


CLASSIC SHEPHERDS PIE RECIPE - A FARMGIRL'S KITCHEN®
2020-09-17 Step 2: In a large cast iron skillet over medium heat cook the onions, carrots, and celery in the oil. Cook until translucent. Season with salt and black pepper to taste. Step 3: Sprinkle the flour over the vegetables and stir to combine. Cook for about 1 minute. Step 4: Add the ground beef and cook until browned.
From afarmgirlskitchen.com


DUTCH OVEN SHEPHERD'S PIE - URBAN BLISS LIFE
2018-11-26 Heat olive oil in a Dutch oven over medium-high heat. Add the beef, onion, garlic, salt and pepper, and cook for about 5 minutes, or just until the beef has browned. Add the broth, carrots, peas, corn, celery, oregano and thyme. Stir and cook on medium heat, uncovered, for 3 to 5 minutes, just until softened. Reduce heat to medium-low.
From urbanblisslife.com


EASY INSTANT POT SHEPHERD'S PIE | PRESSURE COOKING TODAY™
2021-10-05 Preheat oven to 375°F. Lightly grease a 2-quart casserole or 9-inch deep dish pie plate. Select Sauté and add the oil to the pressure cooking pot. When hot, add the onion and carrots and sauté until onion is translucent, about 3 minutes. Add …
From pressurecookingtoday.com


COOK THIS: BRAISED BEEF SHEPHERD'S PIE A TWIST ON THE COMFORT-FOOD ...
2017-09-18 Step 4. Add the garlic, onions, thyme, beer, salt, and pepper, and return the meat to the pot. Cover tightly with the lid. Braise in the oven for 3 …
From nationalpost.com


EASY SHEPHERD'S PIE - NICKY'S KITCHEN SANCTUARY
2021-03-11 Turn off the heat and use a slotted spoon to scoop out the lamb mixture and place into a 13”x 10.6” (33cmx27cm) baking dish. This should leave most of the gravy behind in the pan. Top the lamb with the mash potatoes, and flatten out with a spoon. Rough up the top of the mash with a fork (so you get nice crispy bits).
From kitchensanctuary.com


EASY SHEPHERD'S PIE RECIPE - EATING ON A DIME
2022-05-13 Prepare the Meat Mixture: Prepare the Oven – Preheat the oven to 400 degrees F. Cook the Meat – Then in a large skillet, add the ground beef and add the onion. Brown the ground beef on medium high heat and break it apart with a wooden spoon or spatula. Cook until the beef is browned (approximately 5-6 minutes).
From eatingonadime.com


SHEPHERD'S PIE - CARLSBAD CRAVINGS
Remove from refrigerator and let sit at room temperature for 30 minutes before baking according to directions. Bake: Prepare the recipe all the way through baking. Let the casserole cool completely and then refrigerate. Reheat the Shepherd’s Pie in …
From carlsbadcravings.com


BRAISED BEEF SHEPHERD'S PIE - HAPPILY FROM SCRATCH
2017-05-23 Let the stew simmer for about 2 and a half hours, or until the meat can easily be shredded with a fork. While the stew braises, make a huge batch of mashed potatoes for topping. When the stew is done, shred the beef and stir in some frozen peas. Top with the mashed potatoes & sprinkle with cheese. Bake on high heat for a few minutes to melt the ...
From ericajulson.com


SOY-BRAISED DUCK LEGS WITH GINGER AND SCALLION INSTANT POT RECIPE
Add the ginger and pour in the wine to deglaze the pot, scraping up any browned bits from the bottom. Add the scallions and place the duck legs on top. Pour in the dark and light soy sauces, sugar, and water. Lock the lid. Program to pressure cook for 20 minutes on high pressure.
From nutfreewok.com


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