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Shepherd's Pie Recipe

Shepherd's Pie Recipe


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Valaer Murray

Shepherd's Pie

At $1.66 per serving, this is an inexpensive, not to mention simplified, version of the traditional minced lamb classic. It's also not too different from the Shepherd's Pie my mother used to put together on a cold night; hers had cheese on top but the creamy mashed potatoes make this filling dish rich enough.

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Ingredients

  • 1 medium onion, minced ($.79)
  • 1 clove of garlic, minced ($.15)
  • ½ tablespoon canola oil
  • 1 pound lean ground beef ($2.49)
  • ¼ teaspoon salt
  • Pinch of ground rosemary
  • 1 ½ teaspoons Worcestershire
  • 1 cup of frozen peas, mostly defrosted ($.43)
  • 2 large Russet potatoes ($.78)
  • 2 tablespoons unsalted butter
  • 1 cup of sour cream (8-ounce carton) ($1.99)
  • Salt and pepper, to taste

Directions

Preheat the oven to 350 degrees. In an oven-proof skillet over medium-high heat, sauté the onion and garlic in the oil. Put aside. Brown the ground beef in the skillet over medium-high heat, seasoning with the salt and rosemary, breaking up large chunks of meat. Pour off excess drippings and add the onions and garlic back in. On low heat, add in the Worcestershire and peas, and allow to cook 5 more minutes. (Special note: If you happen to have some beer or wine nearby, now's a good time to pour a capful in; if not, don't worry it will still be tasty!) Remove from the heat, cover, and set aside.

Meanwhile, boil the potatoes (skin on) in salted water for 25 minutes. Drain water, add in the butter and sour cream, and go to town with the potato masher. Season with salt and pepper to taste. When the mashed potatoes are smooth enough for your liking, spread them on top of the ground beef in the skillet and use a fork to make some pretty crosshatching marks.

Bake for 20 minutes, until the mashed potatoes begin to get golden in spots. Allow to rest for a few minutes. Slice into servings and serve hot.


Shepherd's Pie Recipe

A comfort food that jumped the pond and landed on many Southern tables is shepherd&rsquos pie. The meat base of this dinner must be lamb in order to be called shepherd&rsquos pie. If beef is used, then it is a Cottage pie. For this recipe, we started the lamb in the slow cooker to deepen the flavors. Layer in green peas, carrots, and onions and top with a layer of prepared mashed potatoes. Your family will love gathering around the table for this comforting dinner.


Shepherd's Pie Recipe

1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.

2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.

3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.

4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.

5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.

6. Preheat oven to 400F (200C).

7. Layer the meat mixture in a 13"X8.5" (33X22cm) ovenproof dish. Spread the puree over the meat mixture.

8. Bake 20-25 minutes. or until mashed potato is golden brown.

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Preparation

Sauté onions until translucent in a large, heavy bottomed pot. Add beef, cook halfway, then add mushrooms and fresh garlic, if using.

When beef and mushrooms are cooked through, drain off excess fat and water.

Return empty pot to heat and add gravy, peas, carrots and beef and mushroom mix. Add all the seasonings except parsley.

Turn off heat and add chopped parsley.

Fill a crock of your choice with mixture. Pipe mashed potatoes on top.

Bake for 10 minutes, until potatoes edges are caramelized and gravy is bubbly.


Read The Labels On Your Worcestershire Sauce

Diving into the meat filling, you’ll see that Worcestershire is a key ingredient. This is a vinegar based sauce made from fermented onions and garlic, along with molasses, tamarind, anchovies, spices and more. Yep, you can say this sauce has an intense depth of flavor, making it perfect to add to meats.

But if you’re gluten-free, you’ll need to be mindful of the brands you buy. Worcestershire often includes a wheat-based soy sauce to get that deep dark brown color. So, I recommend purchasing one of the below brands that are gluten-free (always double check labels as ingredients may change).


Yes, this is a great make ahead dish! You cook it, assemble and leave it ready to bake, or freeze it to make another night.

To Make Ahead: This is a great dish to prep and make ahead a few days in advance. Assemble and cover with foil. Refrigerate up to 2 days ahead, then bake in a preheated oven 400F about 30 minutes, or until heated through.

Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, transfer to a freezer safe containers for up to 1 month.


Mary Berry's shepherd's pie recipe

One of the most comforting dishes to cook at this time of year, Mary Berry's shepherd's pie recipe makes the perfect family meal.

Ingredients

  • 750 g minced lamb
  • 125 g mushrooms, sliced
  • 2 carrots, diced
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 30 g plain flour
  • 150 ml beef stock
  • 2 tbsp Worcestershire sauce
  • 1 pinch salt and black pepper
  • 750 g potatoes
  • 4 tbsp hot milk
  • 30 g butter
  • 26.5 oz minced lamb
  • 4.4 oz mushrooms, sliced
  • 2 carrots, diced
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 1.1 oz plain flour
  • 5.3 fl oz beef stock
  • 2 tbsp Worcestershire sauce
  • 1 pinch salt and black pepper
  • 26.5 oz potatoes
  • 4 tbsp hot milk
  • 1.1 oz butter
  • 26.5 oz minced lamb
  • 4.4 oz mushrooms, sliced
  • 2 carrots, diced
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 1.1 oz plain flour
  • 0.6 cup beef stock
  • 2 tbsp Worcestershire sauce
  • 1 pinch salt and black pepper
  • 26.5 oz potatoes
  • 4 tbsp hot milk
  • 1.1 oz butter

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 45 mins
  • Serves: 6

Step-by-step

  1. Put the minced lamb into a large frying pan and heat gently until the fat runs. Increase the heat and cook, turning and mashing the meat until it browns. Using a slotted spoon, lift the lamb out of the pan and spoon off the excess fat.
  2. Add the mushrooms, carrots, onion, and garlic to the pan. Cook gently, stirring occasionally, for a few minutes until just beginning to soften.
  3. Return the lamb to the frying pan. Sprinkle in the flour and cook, stirring, for about 1 minute.
  4. Add the beef stock and the Worcestershire sauce. Season with salt and pepper. Bring to a boil, cover, and simmer gently for 30 minutes.
  5. Meanwhile, cook the potatoes in boiling salted water for 15&ndash20 minutes until tender. Drain. Add the milk and butter to the potatoes and mash until soft, then season with salt and pepper.
  6. Taste the lamb mixture for seasoning and turn into an ovenproof dish, then spread the potato on top. With a fork, score the potato in a decorative pattern. Cook in a preheated oven at 200°C/400°F/gas mark 6 for about 20 minutes until the topping is golden and the meat mixture bubbling.

This recipe is from Mary Berry's Winter Cookbook eBook, available to download from the iBookstore and the Amazon Kindle Store.

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Ingredients

3 large (1 1/2 - 2 pounds) potatoes , peeled and quartered

8 tablespoons (1/2 cup) butter

1 medium onion, chopped (about 1 1/2 cups)

1-2 cups vegetables—diced carrots, corn, peas

1 1/2 pounds ground round beef

1 teaspoon Worcestershire sauce

Salt, pepper, other seasonings of choice

Method

Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.

If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.

Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (9x13 casserole).

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

(Be careful when broiling using Pyrex or glass dishes, they have been known to shatter under the high heat of the broiler. It's not a worry if you are using a ceramic or metal casserole dish.)

Suggested variations:

Put a layer of creamed corn between the ground beef and the mashed potatoes.

Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.


Special equipment

Shepherd’s Pie

  1. Preheat oven to 375 degrees.
  2. Preheat a large sauté pan or cast iron skillet over medium-high heat. Add a tablespoon of oil, or enough to lightly coat the bottom of the pan. Once the pan is hot, brown the ground venison. Work in batches if needed. Remove and set aside on a plate.
  3. Add an additional splash of oil to the pan if needed, then drop in the chopped onions. Sauté for a couple minutes, and when the onions start to brown, add the carrots. Reduce heat to medium-low and cook about 5-10 minutes, or until the carrots begin to soften. Add the peas and minced garlic. Cook an additional minute.
  4. Stir in the tomato paste and mix until combined. Next, sprinkle in the flour and stir.
  5. Deglaze the pan with the stock and Worcestershire sauce. Season with kosher salt, pepper, rosemary, and thyme. Return the ground venison to the pan and mix well.
  6. Turn the heat to medium to bring the liquids to a simmer. Cook until the mixture reduces and thickens to an almost gravy-like consistency.
  7. If the pan is large enough to layer the mashed potatoes on top you can keep it in this dish otherwise, transfer the meat into a large baking dish. Use a spatula and spread the mashed potatoes across the top.
  8. Bake for 15 minutes or longer until the potatoes begin to brown. Serve warm.

Mashed Potatoes

  1. Add the chopped potatoes to a large pot and cover with water. Set over high heat and bring to a boil. Sprinkle in several pinches of kosher salt to season the water. Cook the potatoes until very soft.
  2. Strain the potatoes and reserve half a cup of the boiling water to use instead of cream if desired.
  3. Mash or run the potatoes through a ricer. Pour in either the salted water, milk, or cream. Add the butter and sliced green onion and stir until smooth. Taste and season with salt and pepper as desired. Last, stir in the egg yolk until well mixed.
  4. Spoon the mashed potatoes on top of the venison mixture before baking.

*Note: You can substitute the fresh onion and carrots with a frozen bag of mixed vegetables.

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