AUTHENTIC SHEPHERD'S PIE RECIPES

Name: Fantastic Authentic Shepherd's Pie
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 80 ml olive oil; 2 large onions, grated; 4 garlic cloves, grated; 3 carrots, peeled and grated; 1 kg ground lamb; 100 g mushrooms, thinly sliced; 2 tablespoons tomato puree; 250 ml chicken stock; 100 ml red wine; 1 dash Worcestershire sauce; 1 tablespoon thyme, chopped; 1 sprig fresh rosemary, leaves stripped and finely chopped; 1 1/4 kg maris piper potatoes, peeled; 150 g butter; salt; fresh ground black pepper; 3 egg yolks; 50 g parmesan cheese, grated; olive oil; sea salt; fresh ground black pepper

FANTASTIC AUTHENTIC SHEPHERD'S PIE RECIPE - FOOD.COM

Fantastic Authentic Shepherd's Pie Recipe - Food.com image

I've done this recipe for years and always goes down well. Its great comfort food. Decided to post this recipe because friends keep asking for it. I'm happy to share my recipe for everyone to try for themselves. I'm sure you'll agree this is a fantastic tasting shepherd's pie that will leave you satisfied in making time and time again.

Total Time 1 hours 5 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

80 ml olive oil
2 large onions, grated
4 garlic cloves, grated
3 carrots, peeled and grated
1 kg ground lamb
100 g mushrooms, thinly sliced
2 tablespoons tomato puree
250 ml chicken stock
100 ml red wine
1 dash Worcestershire sauce
1 tablespoon thyme, chopped
1 sprig fresh rosemary, leaves stripped and finely chopped
1 1/4 kg maris piper potatoes, peeled
150 g butter
salt
fresh ground black pepper
3 egg yolks
50 g parmesan cheese, grated
olive oil
sea salt
fresh ground black pepper

Steps:

Pre- heat the oven to 200°C.
Heat the olive oil in a saucepan and fry the onions, garlic carrots until golden. Season then add the rosemary, cook for approx 5 minutes. In a separate pan cook the minced meat until browned, add the thyme leaves, stirring constantly to break up the meat and ensure it cooks evenly. When the mince is browned, remove from the pan and place on a lined plate to remove excess fat, add the mushrooms to this pan and sauté for approx 5 minutes or until lightly golden.
Add the tomato puree and the cooked mince to the carrots and onions pour over the red wine and reduce by approx half. Season with a little salt and pepper then add the stock and a good dash of Worcestershire sauce. Gently simmer for 20 minutes or so, until the meat is cooked and the mixture has thickened. Spoon the mixture into an ovenproof serving dish.
Boil the potatoes and cook for about 20 minutes until softened. Drain and cover with a lid to steam ‘dry’ and reduce any excess moisture. Add the butter and egg yolks and mash thoroughly, grate half the parmesan into the potato and mix well. Don’t allow the potato to become too wet or they won’t crisp up nicely in the oven. Season.
Spoon the potato mixture over the meat, sprinkle with the remaining parmesan and finish with a drizzle of olive oil.
Bake for 25-30 minutes or until the top is golden.

Nutrition Facts : Calories 1038.2, FatContent 76, SaturatedFatContent 33.7, CholesterolContent 266.7, SodiumContent 503, CarbohydrateContent 47.6, FiberContent 6.4, SugarContent 6.3, ProteinContent 38.9

TRADITIONAL IRISH SHEPHERD'S PIE | FOOD.COM

Traditional Irish Shepherd's Pie | Food.com image

Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 teaspoon black pepper
1 lb lamb or 1 lb ground beef
1 large onion, finely diced
3 -4 large carrots, finely diced
1 cup frozen peas
3 -4 sprigs fresh thyme, finely chopped
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup chicken stock
1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
1 egg, beaten
grated parmesan cheese (optional)

Steps:

Pre-heat oven to 200C/400°F.
Saute carrots in the olive oil until starting to get tender.
Add in the onions and saute for a minute or two then add the meat.
Season with black pepper and thyme.
Cook until browned then drain fat.
Add the butter and peas.
Sprinkle with flour and stir through.
Add tomato paste, wine and Worcestershire sauce.
Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
Bake for about 20 minutes or until the potato is nice and browned on top.
Serve as is or with some crusty bread to mop up that yummy sauce!

Nutrition Facts : Calories 387.2, FatContent 19.8, SaturatedFatContent 7.6, CholesterolContent 115.9, SodiumContent 397.3, CarbohydrateContent 22.9, FiberContent 4.2, SugarContent 8.9, ProteinContent 22.6

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