SHEPHERDS PIE RECIPE WITH CHEESE RECIPES

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EASY SHEPHERDS' PIE | JAMIE OLIVER SUPER FOOD RECIPES



Easy shepherds' pie | Jamie Oliver super food recipes image

Lean minced lamb works a treat here, and gives us a bumper hit of vitamin B12, keeping our immune and nervous systems healthy and preventing a drop in our energy levels.

Total Time 2 hours 15 minutes

Yield 6

Number Of Ingredients 16

500 g lean minced lamb
2 sprigs of fresh rosemary
1 x 400 g tin of cannellini beans
2 onions
2 carrots
2 sticks of celery
250 g chestnut mushrooms
1 heaped tablespoon plain flour
800 ml organic chicken or veg stock
800 g swede
800 g potatoes
2 tablespoons semi-skimmed milk
15 g mature Cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon mint sauce
350 g frozen peas

Steps:

    1. Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon.
    2. Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly.
    3. Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor). Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally.
    4. Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.
    5. Meanwhile, preheat the oven to 180ºC/350ºF/gas 4.
    6. Wash the swede and potatoes (leaving the skins on for extra nutritional benefit) and cut into 3cm chunks.
    7. Cook just the swede in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.
    8. Check the consistency of the mince – you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire and mint sauces, taste, and season to perfection.
    9. Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much. Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits.
    10. Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.

Nutrition Facts : Calories 436 calories, FatContent 12.2 g fat, SaturatedFatContent 5 g saturated fat, ProteinContent 31.2 g protein, CarbohydrateContent 51.2 g carbohydrate, SugarContent 15.2 g sugar, SodiumContent 0.4 g salt, FiberContent 11.8 g fibre

30 MINUTE SHEPHERD'S PIE RECIPE | RACHAEL RAY | FOOD NE…



30 Minute Shepherd's Pie Recipe | Rachael Ray | Food Ne… image

Try Rachael Ray's 30-Minute Shepherd's Pie recipe, a layered casserole of mashed potatoes, veggies and beef, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 16

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

Steps:

  • 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 flameproof 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.

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