Shepherds Pie Food

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CHEF JOHN'S SHEPHERD'S PIE



Chef John's Shepherd's Pie image

Shepherd's Pie recipes are traditionally done with lamb, but are great with any ground meat--turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table.

Provided by Chef John

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

1 ¼ pounds Yukon Gold potatoes, peeled and cubed
3 cloves garlic, halved
1 pound lean ground beef
2 tablespoons flour
¾ cup beef broth
3 tablespoons ketchup
4 cups frozen mixed vegetables
½ teaspoon black pepper
½ cup shredded Cheddar cheese, divided
¾ cup light sour cream
1 teaspoon salt

Steps:

  • Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
  • Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
  • Transfer beef mixture into an oven-proof casserole dish.
  • Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
  • Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
  • Sprinkle with remaining 1/4 cup of grated cheese.
  • Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 23.5 g, Cholesterol 58.8 mg, Fat 17.2 g, Fiber 3.2 g, Protein 16.2 g, SaturatedFat 8 g, Sodium 546.4 mg, Sugar 1.4 g

30 MINUTE SHEPHERD'S PIE



30 Minute Shepherd's Pie image

Try Rachael Ray's 30-Minute Shepherd's Pie recipe, a layered casserole of mashed potatoes, veggies and beef, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Steps:

  • Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
  • While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
  • Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

GORDON RAMSAY'S SHEPHERD'S PIE



Gordon Ramsay's Shepherd's Pie image

I found this on a blog on the internet site I can do that. This is a recipe that author "Oggi" adapted from Gordon Ramsay's show "Kitchen Nightmares" where he tried to save the restaurant. This recipe ended up being the signature dish of the restaurant.

Provided by chefRD

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs extra lean ground beef (or lamb)
2 tablespoons olive oil
1 large onion, grated
1 large carrot, grated
3 garlic cloves, finely minced
2 tablespoons Worcestershire sauce
1 1/2 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon chopped rosemary
1 cup red wine
1 1/2 lbs yukon gold potatoes, peeled and quartered
water
1/2 teaspoon salt
1/4 cup heavy cream or 1/4 cup half-and-half cream
2 tablespoons butter
salt
1 cup chicken broth
2 teaspoons salt (to taste)
3 tablespoons parmesan cheese (grated-for mashed potato topping)

Steps:

  • Prepare the mashed potatoes:.
  • Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
  • Prepare the filling:.
  • Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
  • In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
  • Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning.
  • Transfer beef to a deep dish.
  • Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
  • Bake in a 400° F oven for 20 minutes or broil until top is brown.

Nutrition Facts : Calories 734.1, Fat 31.1, SaturatedFat 13.9, Cholesterol 179.5, Sodium 2057.9, Carbohydrate 45.4, Fiber 4.5, Sugar 6.1, Protein 55.8

NO-FUSS SHEPHERD'S PIE



No-fuss shepherd's pie image

We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe - here it is!

Provided by Good Food team

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 10

1 tbsp sunflower oil
1 large onion, chopped
2-3 medium carrots, chopped
500g pack lamb mince
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potatoes, cut into chunks
85g butter
3 tbsp milk

Steps:

  • Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
  • When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
  • Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
  • Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
  • Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
  • Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
  • Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
  • Leave to stand for 5 mins before serving.

Nutrition Facts : Calories 663 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.35 milligram of sodium

SHEPHERDS PIE



Shepherds Pie image

Make and share this Shepherds Pie recipe from Food.com.

Provided by Chef Gorete

Categories     One Dish Meal

Time 1h50m

Yield 1 large casserole, 6-8 serving(s)

Number Of Ingredients 21

1 tablespoon olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
2 lbs ground veal (or lean beef)
2 carrots, minced
1/2 red pepper, minced
1/2 celery rib, minced
1/2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt (or to taste)
3 -4 dashes Worcestershire sauce
ground pepper (to taste)
3 tablespoons flour (or more if needed)
1 cup stock (chicken or beef)
1/2 cup red wine
8 cups potatoes, diced (I use 5 large russet potatoes)
2 tablespoons butter
1/4 cup milk (or cream)
salt and pepper (to taste)
1 (12 ounce) can corn niblets
1 (14 ounce) can peas

Steps:

  • Preheat oven to 350°F.
  • Heat oil in large frying pan and saute the onions until softened, then add the garlic and heat for 2 minutes.
  • Raise the heat and add the ground beef. Cook quickly to brown, stirring occasionally. Once browned, add the carrots, celery, and pepper, paprika, garlic powder, worchestershire sauce, salt & pepper and cook several minutes.
  • Stir in the flour, then add the stock and wine. Heat until simmering and thickened.
  • Transfer the meat to a large casserole dish and cook in the oven for about 1 hour. Check the consistency from time to time and add a little more stock or wine if required. The meat mixture should be quite thick but not dry. Taste and season with more salt and pepper if required.
  • While meat is cooking, make the mashed potatoes. Cook the peeled potatoes in salted water for approximately 15 - 20 min or until tender. Drain well and mash with a potato masher until smooth. Add the butter and milk. If the mixture is too dry, add milk a little at a time.
  • On top of the meat mixture, spread the peas on half of the casserole and the corn on the other half (or whichever vegetables you prefer). Pipe or spread the potatoes on top of the vegetables.
  • Increase the oven to 400F and cook for 15 - 20 minutes until till golden brown. You can choose to finish it off under the broiler for a few minutes for a really crisp brown topping.

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Top Asked Questions

What is Shepherd’s pie made of?
This shepherd’s pie is made with ground turkey and lentils. Packed with tasty veggies and flavour, this recipe is one the whole family will enjoy. Wash and cube potatoes. Place potatoes in a large pot of water and bring to a boil. Cook until the potatoes are soft, about 10 minutes and then drain.
Is Shepherd's pie good for You?
This budget-friendly meal makes the most of storecupboard spices and frozen peas A star rating of 4.7 out of 5. Angela Nilsen works her magic on a classic and gives Shepherd's pie a superhealthy face-lift A star rating of 4.5 out of 5.
How do you cook a shepherd's pie?
A classic shepherd's pie that will bring back fond memories of comforting suppers. Read more about sharing. Preheat the oven to 220C/425F/Gas 7. Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside.
How many carbs are in a shepherd's pie?
Make this easy shepherd's pie of a wintry evening – comfort food at its best. Each serving provides 743 kcal, 34g protein, 45g carbohydrates (of which 10g sugars), 46g fat (of which 23g saturates), 5.5g fibre and 1.2g salt. Read more about sharing.

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