What is the Best Recipie for Shepperds Pie?!


Question: Cooking? a Shepperds Pie next week,


Answers: Cooking? a Shepperds Pie next week,

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
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 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.

1 lb leftover pot roast shredded or cubed
1 cup fresh or canned grean beans or peas
1 onion
3/4 cup red wine (I use burgundy)
3 to 4 tbs.flour
2 cups beef stock or broth
mashed potatoes (leftover's are better)
Pie crust (you can use homemade but get refrigerated and simplify your life)

chopp onion and add to sauce pot with a few tablespoons oil, saute 5 minutes until onion starts to loose opacity. Add beef and flour, stir. Add other liquid ingredients. Let mixture simmer down till the liquid looks the consistency of gravy. Spoon into your pie crust. Put your already prepared mashed potatoes in a pastry bag w/start tip or into plastic freezer bag with end snipped off. Pipe mashed potatoes onto top of filled pie. Dot with butter (I use spray butter to get nice even golden color). Bake at 350 F for 30 minutes.

im hungry now and will be making this for dinner..thanks!!

First catch your shepherd.
Minced lamb/mutton, onions, maybe diced carrots/ parsnips/ swedes. Season well add a little stock - not too much and cook in a pan for about twenty minutes. Boiled potatoes mashed with a little butter and milk/cream. Put the mince in an ovenproof dish, spread the mash over it, roughen it up with a fork and place in a hot oven til the potato starts to brown.

1 small onion
1 1/2 pounds ground beef
2 (8-ounce) cans tomato sauce
1 1/2 cups mixed vegetables or niblet corn, prepared
Salt and freshly ground black pepper
8 to 10 medium red new potatoes
1 1/2 cups milk
12 tablespoons butter
1/2 cup sour cream
2 cups instant biscuit mix
Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.
Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Preheat oven to 350 degrees F.

Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.

Note: Leftovers make this dish easy to put together. So if you have leftover pork roast or beef roast with gravy and mashed potatoes from Sunday dinner then this is an easy mid- week meal that will take only a few minutes.

This Paula Deen's recipe and I have yet to have one of her recipes fail me and not taste Delish!!

Ground your hamburger, season with Italian seasoning, garlic/onion powder salt/pepper
Drain the grease from it
Put back in pan
Add 1 can cream of mushroom soup
Blend
Layer in bottom of baking pan
Layer 1 can cream corn
Layer 1-2 can regular corn
Layer of mashed potato's
I like to put paprika on the top
Bake until done
My children love it this way the soup makes it very creamy and not dry at all.

This is how I make my Shepherd's Pie.

1 lb ground beef
3/4 cup beef broth
2 tbsp. flour
OR a jar of beef gravy
2 (9 oz) boxes Niblets Corn & Butter Sauce
1 pouch Sour Cream and Chives mashed potato mix

PREHEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Layer ground beef then corn into 8-inch square baking dish; cover with potatoes.

BAKE 30 minutes or until golden brown.

Well I think I win as I'm from and live and cook shepherd's pie in Ireland.

1 lb minced lamb,
2 carrots,
3 onions,
half head of celery,
couple of garlic cloves,
glass of red wine/brandy,
pint of beef stock,
tin of tomatoes,
4 large potatoes,
lots of butter and cream.

Brown the mince in some butter and veg oil. Grate tha carrot in and add your chopped veg (apart from potatoes). Deglaze the pan with red wine, reduce. Add tinned tomatoes and stock. Simmer for at least half and hour, up to 2 hours.
Boil potatoes, mash with plenty butter cream and seasoning (nutmeg is nice here too).
Place meat mix in casserole dish, smooth mash on top. Cook at 200 degrees until golden brown and bubbling. Serve with some nice greens and another glass of the red wine you used to cook it!

Easy shepherd's pie
1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped carrots, corn, peas
1 1/2 - 2 lbs potatoes (3 big ones)
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked
Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.
6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four

I've used the recipe from Food Network for a while now and my family loves it. It's Tyler Florence's recipe. The only thing I change is the type of cheese he puts on top. I use cheddar. And I use those refrigerator mashed potatoes because they taste exactly like homemade. Most Americans use beef, where the traditional recipe calls for lamb. Here's the link to Food Network... http://www.foodtv.com

Hearty Shepherd's Pie:

1? hours | 20 min prep | SERVES 6

Ingredients

1 lb ground beef
1 tablespoon olive oil
1/4 cup chopped onions
3 celery ribs , chopped
1 can peas , drained
1 can cream of celery soup
1 can cream of chicken soup
1 tablespoon Worcestershire sauce
1 envelope Lipton Onion Soup Mix
ground black pepper
3/4 cup milk
3/4 cup water
5 cups soft mashed potatoes , real or instant
paprika

Directions

1. Heat olive oil in frying pan.
2. Add onion and celery and saute for 3 minutes.
3. Add ground beef and cook until brown.
4. Drain, if necessary.
5. Add peas and toss gently.
6. In a bowl, combine the two cans of soup, worcestershire sauce, onion soup mix, pepper, milk and water.
7. Whisk until well-mixed.
8. (Should be the consistency of gravy.) Add soup mixture to beef mixture and stir well.
9. Pour beef mixture into greased 13x9x2 pan.
10. Gently spoon (or pipe) mashed potatoes over all.
11. Sprinkle lightly with paprika.
12. Bake at 350F for 45-60 minutes, or until potatoes are lightly browned and beef mixture is bubbly.





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