How do you make YOUR shepherd's pie?!
I absolutely LOVE this Shepherd's Pie, and i know there's like tons of different ways to make it!. I'd love to try some different ways of making it, because my fiance doesn't care for it, so maybe another recipe would change his mind!. What's your variation on it!?Www@FoodAQ@Com
Answers:
he might not like it even with a change of recipe but here goes
A traditional shepherd's pie is made with lamb, but feel free to use beef and beef gravy in this recipe!.
INGREDIENTS:
2 cups cooked chopped leftover roast lamb
1 tablespoon finely chopped onion
2 cups lamb gravy
salt and pepper
2 cups mashed potato, prepared with milk and seasonings as desired
salt and pepper
1/8 teaspoon paprika
1 tablespoon butter
PREPARATION:
Combine meat, gravy, and chopped onion; season with salt and pepper to taste!. Line the bottom of a buttered baking dish with a layer of half of the seasoned mashed potatoes!. Add meat mixture then cover with remaining mashed potatoes!.
Or, meat and gravy can be put in the baking dish first then topped with all of the mashed potatoes!. Dot mashed potato topping with butter, sprinkle with salt, pepper, and paprika, then bake for about 30 minutes at 400°, or until potato topping is browned and the Shepherd's pie is thoroughly heated!.
This shepherd's pie recipe serves 4!.Www@FoodAQ@Com
A traditional shepherd's pie is made with lamb, but feel free to use beef and beef gravy in this recipe!.
INGREDIENTS:
2 cups cooked chopped leftover roast lamb
1 tablespoon finely chopped onion
2 cups lamb gravy
salt and pepper
2 cups mashed potato, prepared with milk and seasonings as desired
salt and pepper
1/8 teaspoon paprika
1 tablespoon butter
PREPARATION:
Combine meat, gravy, and chopped onion; season with salt and pepper to taste!. Line the bottom of a buttered baking dish with a layer of half of the seasoned mashed potatoes!. Add meat mixture then cover with remaining mashed potatoes!.
Or, meat and gravy can be put in the baking dish first then topped with all of the mashed potatoes!. Dot mashed potato topping with butter, sprinkle with salt, pepper, and paprika, then bake for about 30 minutes at 400°, or until potato topping is browned and the Shepherd's pie is thoroughly heated!.
This shepherd's pie recipe serves 4!.Www@FoodAQ@Com
Here's mine!. Hope you like!!
Shepherd's Pie with Garlic Romano Potatoes
INGREDIENTS
1 pound ground beef
1/2 cup chopped onion
2 teaspoon dried rosemary
2 teaspoon dried basil
1 (8 ounce) can tomato sauce
1 (14!.5 ounce) can diced tomatoes, drained
2 (15 ounce) cans mixed vegetables, drained
2 pounds red potatoes
1/2 cup butter
1 cup grated Romano cheese
5 tablespoons minced garlic
1 teaspoon salt
1 teaspoon dried oregano
1/3 cup milk
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!. Lightly grease a medium baking dish!.
Place the beef and onion in a skillet over medium heat!. Season with rosemary and basil!. Cook until beef is evenly brown; drain grease!. Mix in tomato sauce, diced tomatoes, and mixed vegetables!. Cook and stir until vegetables are heated through!. Transfer to the baking dish!.
Place potatoes in a pot with enough water to cover, and bring to a boil!. Cook 10 minutes, or until tender!. Remove from heat and drain!. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot!. Mash together with a potato masher!. Top beef and vegetables with the mashed potatoes!.
Bake 30 minutes in the preheated oven!. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown!.Www@FoodAQ@Com
Shepherd's Pie with Garlic Romano Potatoes
INGREDIENTS
1 pound ground beef
1/2 cup chopped onion
2 teaspoon dried rosemary
2 teaspoon dried basil
1 (8 ounce) can tomato sauce
1 (14!.5 ounce) can diced tomatoes, drained
2 (15 ounce) cans mixed vegetables, drained
2 pounds red potatoes
1/2 cup butter
1 cup grated Romano cheese
5 tablespoons minced garlic
1 teaspoon salt
1 teaspoon dried oregano
1/3 cup milk
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!. Lightly grease a medium baking dish!.
Place the beef and onion in a skillet over medium heat!. Season with rosemary and basil!. Cook until beef is evenly brown; drain grease!. Mix in tomato sauce, diced tomatoes, and mixed vegetables!. Cook and stir until vegetables are heated through!. Transfer to the baking dish!.
Place potatoes in a pot with enough water to cover, and bring to a boil!. Cook 10 minutes, or until tender!. Remove from heat and drain!. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot!. Mash together with a potato masher!. Top beef and vegetables with the mashed potatoes!.
Bake 30 minutes in the preheated oven!. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown!.Www@FoodAQ@Com
Amish Shepherd's Pie
INGREDIENTS
5 potatoes, peeled and quartered
1 pound lean ground beef
1 (4 ounce) can sliced mushrooms
1 (15 ounce) can mixed vegetables
1 (10!.75 ounce) can condensed cream of mushroom soup
1 (10!.75 ounce) can condensed cream of celery soup
salt and pepper to taste
3 tablespoons butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Coat a 9x13 baking dish with cooking spray!.
Bring a large pot of salted water to a boil!. Cook potatoes in boiling water until tender, about 15 minutes!. Drain, reserving some of the cooking liquid!. Mash potatoes with a little of the cooking liquid!. Set aside!.
In a large skillet, cook ground beef until brown over medium-high heat!. Drain fat from pan!. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through!. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter!.
Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly!.Www@FoodAQ@Com
INGREDIENTS
5 potatoes, peeled and quartered
1 pound lean ground beef
1 (4 ounce) can sliced mushrooms
1 (15 ounce) can mixed vegetables
1 (10!.75 ounce) can condensed cream of mushroom soup
1 (10!.75 ounce) can condensed cream of celery soup
salt and pepper to taste
3 tablespoons butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Coat a 9x13 baking dish with cooking spray!.
Bring a large pot of salted water to a boil!. Cook potatoes in boiling water until tender, about 15 minutes!. Drain, reserving some of the cooking liquid!. Mash potatoes with a little of the cooking liquid!. Set aside!.
In a large skillet, cook ground beef until brown over medium-high heat!. Drain fat from pan!. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through!. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter!.
Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly!.Www@FoodAQ@Com
I do it the cheapest and fastest way!.
Brown ground beef and season with whatever you have on hand!.
Place in a single layer in a casserole dish/baking dish!.
Mix a couple pkgs of brown gravy and pour over!. Then make some instant mashed potatoes and put over that!.
If you want you can put a layer of veggies in between!.
Bake at 400 til potatoes are set and have touches of brown and serve in squares!.Www@FoodAQ@Com
Brown ground beef and season with whatever you have on hand!.
Place in a single layer in a casserole dish/baking dish!.
Mix a couple pkgs of brown gravy and pour over!. Then make some instant mashed potatoes and put over that!.
If you want you can put a layer of veggies in between!.
Bake at 400 til potatoes are set and have touches of brown and serve in squares!.Www@FoodAQ@Com
2 lb!. ground beef, 2 cans green beans drained, 2 cans tomato soup(undiluted),6 servings mashed potatoes!. Brown meat;drain and put in bottom of 13x9-inch baking pan!. Drain green beans and spread over meat!. Pour tomato soup over top, spread mashed potatoes over top!. Bake in oven at 350 for 30 minutes or until bubbling!.Www@FoodAQ@Com
Emeril does it best-
Shepherd's Pie Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: World Famous Potatoes
1/4 cup unsalted butter
1 pound chopped lamb shoulder or lamb fillet
1 cup chopped yellow onions
2 carrots, chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces button mushrooms, wiped clean and sliced
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 1/4 cups lamb or beef stock
1 teaspoon Worcestershire sauce
1 pound potatoes
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
1/2 cup white cheddar, grated
Lightly grease a 6-cup baking dish and set aside!.
Melt 2 tablespoons of the butter in a large saute pan over medium high heat!. Add the lamb and cook until starting to brown, about 3 minutes!. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes!. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes!. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes!. Add the flour and cook, stirring, for 1 minute!. Gradually add the stock and Worcestershire sauce, and bring to a boil!. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes!.
Preheat the oven to 400 degrees F!.
Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch!. Bring to a boil and cook until tender, about 10 minutes!. Drain in a colander and return to the pot!. Over low heat, mash the potatoes with a potato masher!. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate!. Add the heavy cream and mix well!. Remove from the heat!.
Remove the pot with the meat from the heat!. Remove the bay leaf!. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top!. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes!. Remove from the oven and serve immediately!.Www@FoodAQ@Com
Shepherd's Pie Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: World Famous Potatoes
1/4 cup unsalted butter
1 pound chopped lamb shoulder or lamb fillet
1 cup chopped yellow onions
2 carrots, chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces button mushrooms, wiped clean and sliced
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 1/4 cups lamb or beef stock
1 teaspoon Worcestershire sauce
1 pound potatoes
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
1/2 cup white cheddar, grated
Lightly grease a 6-cup baking dish and set aside!.
Melt 2 tablespoons of the butter in a large saute pan over medium high heat!. Add the lamb and cook until starting to brown, about 3 minutes!. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes!. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes!. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes!. Add the flour and cook, stirring, for 1 minute!. Gradually add the stock and Worcestershire sauce, and bring to a boil!. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes!.
Preheat the oven to 400 degrees F!.
Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch!. Bring to a boil and cook until tender, about 10 minutes!. Drain in a colander and return to the pot!. Over low heat, mash the potatoes with a potato masher!. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate!. Add the heavy cream and mix well!. Remove from the heat!.
Remove the pot with the meat from the heat!. Remove the bay leaf!. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top!. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes!. Remove from the oven and serve immediately!.Www@FoodAQ@Com