Shepherds Pie With Scallion Cheese Crust Recipes

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!

CHEDDAR-TOPPED SHEPHERD'S PIE

Steps:

• Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
• Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
• Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
• Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

FRENCH ONION SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Mash potatoes and add 1/2 cup Cheddar cheese, milk, green onion, and butter. Stir until mixed well.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet with flour and pepper until browned and crumbly, 5 to 7 minutes. Stir in French onion soup and water.
• Warm frozen peas in a small, microwave-safe bowl in the microwave for 1 minute. Stir peas into the beef and soup mixture.
• Pour the meat and soup mixture into the bottom of a glass casserole dish. Spread potatoes over the top using a rubber spatula. Top with remaining Cheddar cheese and sprinkle with more pepper.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

WEST INDIES SHEPHERD'S PIE

Steps:

• Potatoes
• Place potatoes in a large pot and pour in water to cover by 1"; season generously with salt. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes.
• Drain potatoes and return to pot. Add garlic, milk, butter, pepper, and 1 tsp. salt. Using a potato masher or pastry cutter, mash potatoes until smooth. Cover and set aside.
• Filling and assembly
• While potatoes are cooking, mix chicken, scallions, lime zest, habanero, bitters, salt, and pepper in a medium bowl with a fork to combine. Let sit 10 minutes.
• Preheat oven to 375°. Heat oil in a large skillet with a lid over medium. Add chicken mixture and cook, breaking up with a wooden spoon and stirring often, until no longer pink, about 4 minutes. Add onion and garlic and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in tomato, carrots, ginger, ketchup, thyme, and 1 cup water. Bring to a simmer, then cover and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until filling is thickened slightly and carrots are softened, 10-12 minutes.
• Transfer filling to a 3-qt. baking dish and spread into an even layer. Spoon reserved mashed potatoes over and smooth into an even layer; sprinkle cheese on top. Bake shepherd's pie until filling is bubbling around the edges and cheese is melted, about 20 minutes.
• Heat broiler. Broil pie until cheese is beginning to brown, about 4 minutes. Let sit 10 minutes before serving.

SHEPHERD'S PIE WITH SCALLION CHEESE CRUST

Steps:

• For the filling:.
• Pre-heat the oven to 400 degrees F.
• Heat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon.
• Add the onions and carrots to the pan and saute until carrots are almost tender, about 5 minutes.
• Add green beans, mushrooms, tomato puree, thyme, parsley and cinnamon to the pan. Stir and saute for 2 minutes.
• Next, stir in the flour, which will soak up the juice. Add a small splash of water or wine if needed, and stir and cook about 1 minute.
• Deglaze the pan with a few more splashes of wine, scrapping up any browned bits from the bottom of the pan, then stir in the remaining wine and the beef consumme. Taste and add salt and pepper, as needed.
• Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.
• For the crust:.
• Peel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.).
• When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes.
• Remove cloth, turn on heat to medium. Stir potatoes until fluffy and any excess water has evaporated. This will prevent your mashed potatoes from becoming starchy.
• Next, add the butter and mash them to a puree. Season with salt and pepper. Add 1-2 Tablespoons of milk if pototoes seem too dry or stiff.
• When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon.
• After that, spread the mashed potato evenly all over. (I like to sprinkle the mashed potatoes with paprika at this point - I LOVE paprika!).
• Sprinkle the scallions on top of the potato, scatter the cheese over the scallions.
• Bake until the top is crusty and golden, about 25 minutes.
• Note: To save time, I lay 5-6 sprigs of thyme into small sauce pan with the beef consumme and simmer about 5 minutes, and then strain the consumme before adding to the filling. I don't like to cleaning and chopping fresh thyme.
• One time we make this with leftover rare roast beef cut into large cubes. We simply skipped the step about browing the meats, and then added the beef after all the other filling ingredients. We did not simmer the filling as we didn't want to toughen the roast beef cubes.