TASTE OF HOME SHEPHERDS PIE RECIPE RECIPES

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SHEPHERD'S PIE RECIPE | EPICURIOUS



Shepherd's Pie Recipe | Epicurious image

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

1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

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



Vegan shepherd's pie recipe | BBC Good Food image

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

1.2kg floury potatoes, such as Maris Piper or King Edward
50ml vegetable oil
30g dried porcini mushrooms, soaked in hot water for 15 mins, then drained (reserve the liquid)
2 large leeks, chopped
2 small onions, chopped
4 medium carrots (about 300g), cut into small cubes
1 vegetable stock cube (make sure it's vegan - we used Kallo)
3 garlic cloves, crushed
2 tbsp tomato purée
2 tsp smoked paprika
1 small butternut squash, peeled and cut into small cubes
½ small pack marjoram or oregano, leaves picked and roughly chopped
½ small pack thyme, leaves picked
½ small pack sage, leaves picked and roughly chopped
4 celery sticks, chopped
400g can chickpeas
300g frozen peas
300g frozen spinach
20ml olive oil
small pack flat-leaf parsley, chopped
tomato ketchup, to serve (optional)

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.
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  • 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.
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  • 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
  • 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
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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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Calories 400kcal per serving
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