SHEPHERD'S PIE RECIPE | EPICURIOUS
Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of potatoes, parsnips, and carrots.
Provided by Victoria Granof
Total Time 1 hour
Cook Time 30 minutes
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375°F.
- 2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
- 3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
- 4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
- 5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
- 6. Mash the potatoes with the butter, milk, and salt.
- 7. Spread them over the meat mixture, then crosshatch the top with a fork.
- 8. Bake until golden, 30 to 35 minutes.
VEGAN SHEPHERD'S PIE RECIPE | BBC GOOD FOOD
A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low calorie, low fat, and perfect for when the nights draw in
Provided by John Torode
Categories Dinner, Main course, Supper
Total Time 1 hours 50 minutes
Prep Time 30 minutes
Cook Time 1 hours 20 minutes
Yield Serves 8 (makes eight individual or two large pies)
Number Of Ingredients 21
Steps:
- Put the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and simmer for 40 mins until the skins start to split. Drain and leave to cool a little.
- Meanwhile, heat the vegetable oil in a large heavy-based sauté pan or flameproof casserole dish. Add the mushrooms, leeks , onions, carrots and the stock cube and cook gently for 5 mins , stirring every so often. If it starts to stick, reduce the heat and stir more frequently, scraping the bits from the bottom. The veg should be soft but not mushy.
- Add the garlic, tomato purée, paprika, squash and herbs. Stir and turn the heat up a bit, cook for 3 mins, add the celery, then stir and cook for a few more mins.
- Tip in the chickpeas along with the water in the can and reserved mushroom stock. Add the peas and spinach and stir well. Cook for 5 mins, stirring occasionally, then season, turn off and set aside. There should still be plenty of liquid and the veg should be bright and a little firm.
- Peel the potatoes and discard the skin. Mash 200g with a fork and stir into the veg. Break the rest of the potatoes into chunks, mix with the olive oil and parsley and season.
- Divide the filling into the pie dishes and top with the potatotes. Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins. Best served with tomato ketchup – as all great shepherd’s pies are.
Nutrition Facts : Calories 348 calories, FatContent 11 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 13 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.5 milligram of sodium
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SHEPHERD’S PIE RECIPE - NYT COOKING
Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb’s gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat. And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
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Reviews 4
Total Time 1 hours 30 minutes
Calories 726 per serving
- Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) 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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SHEPHERD’S PIE RECIPE - NYT COOKING
Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb’s gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat. And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 726 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 726 per serving
- Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) 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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GOLDEN VEGGIE SHEPHERD’S PIE RECIPE | BBC GOOD FOOD
Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Main course
Cuisine British
Calories 449 calories per serving
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Main course
Cuisine British
Calories 449 calories per serving
- Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.
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CURRIED SHEPHERD’S PIE RECIPE - NYT COOKING
This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas.
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Reviews 5
Total Time 1 hours 15 minutes
Cuisine british
Calories 321 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Cuisine british
Calories 321 per serving
- Run the mixture under the broiler until the top is golden brown. Serve immediately.
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LENTIL SHEPHERD'S PIE RECIPE - BBC FOOD - BBC - HOME
A super-filling, meat-free wonder. Omit the Worcestershire sauce to make it a hearty vegetarian dinner.
Each serving provides 400kcal, 15g protein, 47g carbohydrate (of which 9.5g sugars), 12.5g fat (of which 6g saturates), 9g fibre and 0.6g salt.
From bbc.co.uk
Reviews 4.8
Calories 400kcal per serving
From bbc.co.uk
Reviews 4.8
Calories 400kcal per serving
- Spoon the lentil mixture into a medium pie dish and top with the champ. Scatter over the cheese and smoked paprika.Place the dish onto a baking sheet and bake the pie for 25-30 minutes, or until the potato is golden-brown.
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UPDATED SHEPHERDS PIE | ALLRECIPES
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