SERIOUS EATS SHEPHERD'S PIE RECIPES

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RAMEN SHEPHERD'S PIE RECIPE - FOOD.COM



Ramen Shepherd's Pie Recipe - Food.com image

This "ramen hack" uses ramen noodles in an unusual way - it replaces the mashed potato in a shepherd's pie with cooked ramen noodles. The top of the noodles get dry and crispy under the broiler, while the underlying noodles remain tender, creating great textural contrast. Adapted from a recipe at Serious Eats. http://bit.ly/hDFQoi

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 1 serving(s)

Number Of Ingredients 7

1 (3 -4 ounce) package beef-flavored ramen noodles
2 teaspoons vegetable oil
1/2 lb ground beef
1/2 cup chopped onion
1/4 cup water
2 teaspoons Worcestershire sauce
1/2 cup frozen peas

Steps:

  • Boil ramen noodles in water until tender. Drain and set aside.
  • Meanwhile, heat oil in skillet until shimmering. Add beef and cook until no longer pink, breaking up any large clumps with the edge of a spoon, about 5 minutes. Drain any excess fat and discard.
  • Add onion, water, Worcestershire sauce and peas. Season to taste with salt and pepper. Transfer to an oven-safe dish, top with cooked noodles, and broil until brown and crispy.

Nutrition Facts : Calories 1030.4, FatContent 56.7, SaturatedFatContent 21, CholesterolContent 154.2, SodiumContent 2069.7, CarbohydrateContent 72.7, FiberContent 6.3, SugarContent 9.2, ProteinContent 55.5

“BEST” SHEPHERD’S PIE BASED ON J. KENJI LÓPEZ-ALT AND ...



“Best” Shepherd’s Pie Based on J. Kenji López-Alt and ... image

Shepherds Pie at its heart is very simple, but there are some tricks you can use to really make it as flavorful as it can be and so much beyond a boring mash with meat in gravy. This is the result of multiple iterations across several recipes to get to what I think is what Shepherd's Pie should be - Hearty, clear and shiny gravy with great mouth feel, deep umami notes, toped with silky rich mashed potatoes, baked to a crisp "crust" of the "pie".

Provided by Adapted from J. Kenji López-Alt and Alton Brown

Categories     Main Course

Prep Time 30 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 25

2 pounds Ground Lamb
8 ounces Carrots (approximately 1 ½ cups, cut to ¼" cubes)
8 ounces Yellow Onion (approximately 1 cup, diced to ¼" dice)
8 ounces Frozen Corn Kernels (approximately 1 ½ cups)
6 ounces Celery (approximately 1 cup, diced to ¼" dice)
4 cloves Garlic (minced)
2 tablespoons Olive Oil
2 tablespoons Flour
1 tablespoon Rosemary (minced)
1 tablespoon Thyme (minced)
1 cup Chicken Stock
1 cup Red Wine
1 teaspoon Marmite
2 tablespoons Tomato Paste
1 ½ tablespoons Worcestershire Sauce
1 ½ tablespoons Dark Soy Sauce
2 packets Unflavored Gelatin
1 teaspoon Kosher Salt
½ teaspoon Black Pepper (Freshly Ground)
3 ½ pounds Russet Potatoes (Peeled, cut int 1" cubes)
1 cup Half and Half
½ cup Unsalted Butter
2 Egg Yolks
1 teaspoon Kosher Salt (Diamond Crystal)
½ teaspoon Black Pepper (Freshly Ground)

Steps:

  • Preparation
  • Cooking
  • Assembly and Baking

Nutrition Facts : Calories 770 kcal, CarbohydrateContent 54 g, ProteinContent 28 g, FatContent 47 g, SaturatedFatContent 22 g, CholesterolContent 174 mg, SodiumContent 1084 mg, FiberContent 5 g, SugarContent 7 g, ServingSize 1 serving

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VEGETARIAN SHEPHERD’S PIE RECIPE - NYT COOKING
French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)
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Calories 490 per serving
  • Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
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CLASSIC SHEPHERD'S PIE RECIPE | JAMIE OLIVER RECIPES
With crispy potato all the way round and gorgeous tender meat in the middle, this is incredible.
From jamieoliver.com
Total Time 6 hours 30 minutes
Cuisine british
Calories 508 calories per serving
    1. Preheat the oven to 170°C/325°F/gas 3.
    2. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and black pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone.
    3. Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones.
    4. Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
    5. For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly.
    6. Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally.
    7. To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan.
    8. Separately freeze half the cool meat and gravy for another day.
    9. For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely.
    10. Preheat the oven to 200°C/400°F/gas 6.
    11. Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch.
    12. A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges.
    13. Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden.
    14. Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
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