The Shakespeare Taverns Shepherds Pie Recipes

SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F.
• Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.
• Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.
• Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.
• Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
• Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
• Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.

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!

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.

THE SHAKESPEARE TAVERN'S SHEPHERD'S PIE

Steps:

• Preheat the oven to 350 degrees.
• In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Add the onion, carrots, celery, and 2 cloves of minced garlic and cook until the vegetables begin to soften, about 8 to 10 minutes.
• Meanwhile, heat a 12-inch skillet over high heat. Add 1 teaspoon vegetable oil and swirl to cover the pan. Sprinkle the beef pieces with salt and pepper. When the oil is shimmering, but not smoking, add half the beef and brown on all sides, then add the beef to the Dutch oven with the vegetables. Pour 1/3 cup of the white wine into the skillet and cook over high heat until it reduces by half, scraping up any of the browned bits left by the beef. Pour the reduction into the Dutch oven. Repeat the browning process with the oil and beef, and repeat the wine reduction, adding both to the Dutch oven.
• Pour 3/4 cup of the chicken broth and the Worcestershire sauce into the Dutch oven, and add half of the minced thyme and half the minced rosemary, reserving the remaining chicken broth and herbs. Stir the beef mixture well and bring to a simmer on top of the stove. Once the beef is simmering, cover the Dutch oven and put it in the oven for 1 1/2 hours.
• While the beef is cooking, start the potatoes. Boil the whole potatoes in plenty of water until the are easily pierced with a fork, about 45 minutes. Pour off the water and let the potatoes sit, off the heat, until they are cool enough to handle. Melt the butter in a small saucepan. Add the 6 cloves of minced garlic and cook for 30 seconds, then remove from heat. Press the potatoes through a potato ricer, or peel and mash them by hand. Pour in the melted garlic butter, and beat the potatoes until they are light and fluffy. Cover and keep warm.
• After 1 1/2 hours in the oven, check the beef for tenderness - it should be just about falling apart. Stir the cornstarch into the reserved 1/4 cup of chicken broth and stir the mixture into the hot beef. Stir in the remaining minced rosemary and thyme. and continue stirring until the mixture has thickened.
• Pour the beef mixture into a 9-x13-inch baking dish . Spread the mashed potatoes over the top, return to the oven and bake for 30 minutes until hot and bubbly.

SHEPHERD'S PIE (THE REAL THING!)

Steps:

• Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
• In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
• Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
• Add the cooked mince into this pan and mix well.
• Add dried marjoram, rosemary and thyme and mix well.
• Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
• Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
• Add salt & pepper to taste.
• Cook potatoes in salted water till soft enough to mash.
• Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
• Pour cooked mince mixture in a big enough pyrex dish.
• Layer the mash potato on top and seal the edges.
• Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
• Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!