Shepherd's Pie Recipes

John and I combined these two shepherd's pie recipes and made two wonderful casseroles. One we had for supper that night. The other is in the freezer. I can’t tell you exactly what we did. But we did not use sour cream. We used lots and lots of vegetables. Play with these yourself and have a great supper!

 

30 Minute Shepherd's Pie

Recipe courtesy Rachael Ray

Prep Time:
    15 min
Inactive Prep Time:
    --
Cook Time:
    25 min

Level:
    Easy

Serves:
    4 servings

Ingredients

    * 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

Directions

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.

Printed from FoodNetwork.com on Wed Nov 04 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

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Mummy Boome's Traditional Shepherds Pie

Danny Boome, Ltd 2008

Prep Time:
    25 min
Inactive Prep Time:
    --
Cook Time:
    1 hr 10 min

Level:
    Easy

Serves:
    8 servings

Ingredients

    * 1 tablespoon butter
    * 1 tablespoon olive oil
    * 1 onion, diced
    * 2 carrots, diced
    * 2 stalks celery, diced
    * 2 cloves garlic, crushed
    * Salt and freshly ground black pepper
    * 1 tablespoon tomato paste
    * 2 pounds lean ground beef or lamb
    * 2 tablespoons Worcestershire sauce
    * 1/2 cup beef stock
    * 1 1/2 cups garden peas
    * Cheesy Mashed Potatoes, recipe follows

Directions

Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.

    * Mashed Potatoes
    * 4 pounds Yukon gold potatoes, peeled, quartered
    * 4 tablespoons butter
    * 1/4 cup heavy cream
    * 1 cup grated mature white Cheddar
    * Salt and freshly ground black pepper

Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

Printed from FoodNetwork.com on Wed Nov 04 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

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