#Shepherd’s Pie recipe

[askwhatsforlunch]

Kiwi Shepherd's Pie

It has been cold --sometimes very cold-- for a while now, and it even snowed! But Winter officially begins today, and it is properly nippy! A day to come home for your Christmas shopping to a heart-warming and comforting Kiwi Shepherd's Pie! Happy Saturday!

Ingredients (serves 4):

2 large kūmara or sweet potatoes

1 teaspoon coarse sea salt

1 tablespoon olive oil

510 grams/1.10 pound lamb mince

1 small onion

1 large garlic clove, minced

half a dozen large leaves Garden Sage 

1 large red Bell Pepper, rinsed

1/3 red Garden Chilli 

½ teaspoon fleur de sel or sea salt flakes

½ teaspoon freshly cracked black pepper

2 tablespoons plain flour

½ cup good red wine (such as Pinot Noir or Côtes-du-Rhône)

1/4 to 1/3 cup water

½ tablespoon demerara sugar

1 heaped tablespoon pure raw Manuka Honey

2 tablespoons unsalted butter

1 tablespoon pure, raw Manuka Honey

¼ cup double cream

Peel and cube kūmara, and add to a large pot. Add coarse sea salt. Cover with water, and bring to the boil over medium-high heat. Once boiling, cook, about 20 minutes until tender.

In a large, deep skillet, heat olive oil over a high flame.

Stir in lamb mince and brown well. Scoop browned lamb mince to a plate, leaving the fat in the skillet; set aside.

Peel and finely chop onion, and stir into the skillet. Reduce heat to medium-high. Stir in garlic; cook, 1 minute more.

Finely chop Sage Leaves, and stir into the skillet. 

Finely chop red Bell Pepper and Garden Chilli, and add to the skillet, too. Cook, a couple of minutes.

Return reserved lamb mince to the skillet.

Season with fleur de sel and black pepper.

Sprinkle in the flour, and cook out, 1 minute.

Deglaze with Pinot Noir, stirring well to loosen brown bits. Then, gradually stir in water (you may not need all of it). Bring to the boil.

Once boiling, reduce heat to medium, cover with a lid, and simmer, at least 15 minutes until the sauce has thickened. Stir in demerara sugar and Manuka Honey. Remove from the heat and let cool completely.

Lightly oil a baking tin with olive oil, and spoon lamb mixture in, levelling well with a spatula. Set aside.

Preheat oven to 200°C/395°F.

Drain kūmara, and return them to the pot. First, mash them thoroughly with a potato masher and stir in half of the butter, until melted. Then, process using a hand-held blender, so the mixture is very smooth. Energetically stir in remaining butter, Manuka Honey and double cream with a wooden spoon, until perfectly blended and Honey and butter are melted.

Spoon kūmara mash on top of the beef mixture, levelling into an even layer with a spatula.

Place tin in the middle of the hot oven, and bake, at 200°C/395°F, for 30 to 35 minutes.

Serve Kiwi Shepherd’s Pie, with a glass of Waiheke Island Pinot Noir.

[daily-deliciousness]

Creamy turkey shepherd's pie

[fatty-food]

Shepherd’s Pie (recipe)

[vegan-nom-noms]

Skillet Shepherd’s Pie

[scoutingthetrooper]

shepherd's pie soup

[saltandlavenderblog]

Tater tot shepherd's pie recipe

[everybody-loves-to-eat]

Vegetarian Shepherd’s Pie ♡ saucy mushrooms, carrots, and peas topped with creamy mashed potatoes.

[th4t1guylol]

I baked a shepherd's pie today. It's a secret family recipe. The family is me, and the secret is that can't remember what I put in it.

[delicious-in-kitchen]

Shepherd's Pie by Unfussy Kitchen

[iceeericeee]

I’m just gonna… drop this here rq… *runs off to the middle distance*

Miner’s Pie

Serves 4-6

Ingredients:

Filling:

1 1/2 tablespoons olive oil

1 yellow onion, chopped

1 large leek, white and light green parts, halved lengthwise and cut into 3/4 - inch pieces

1 bay leaf

Kosher salt

2 pounds ground beef

3 garlic cloves, finely chopped

2 teaspoons finely chopped fresh thyme

4 tablespoons tomato paste

3 tablespoons all purpose flour

1/2 cup ale, such as IPA

1 cup low-sodium chicken broth

3/4 cup frozen corn, thawed

3/4 cup frozen peas, thawed

1/4 cup chopped fresh parsley

Freshly ground black pepper

Topping:

3 pounds russet potatoes, peeled, cut into 1-inch chunks, and rinsed well

3 tablespoons unsalted butter, melted

2/3 cup whole milk (or half-and-half, for a richer taste)

Kosher salt and freshly ground black pepper

1/3 cup freshly grated Parmesan cheese

2 eggs, beaten

3/4 cup coarsely grated Monterey Jack or Colby Cheese

Instructions:

Make the filling:

In a very large skillet over medium heat, warm the olive oil until shimmering.

Add the onion, leek, bay leaf, and 1/2 teaspoon of salt and cook, stirring frequently, until softened, about 4 minutes.

Add the ground beef and cook, stirring and breaking up any clumps, until no longer pink, about 10 minutes.

Add the garlic, thyme, and tomato paste and cook, stirring constantly, until fragrant, about one minute.

Adjust the heat to medium, add the flour, and cook, stirring constantly, for 1 to 2 minutes, until the flour is completely blended in.

Add the Ale, broth, and 3/4 teaspoon of salt.

Adjust the heat to high and bring to a simmer, using a wooden spoon to scrape the bottom of the skillet to loosen and dissolve any browned bits stick to the pan, until the filling is thickened but still saucy, about 15 minutes.

Add the corn and the peas and set the skillet aside, off the heat to cool slightly.

Remove the bay leaf, add most of the parsley, and stir to mix.

Taste and adjust the seasoning with additional salt, if necessary, and pepper to taste.

Scrape the mixture into a broiler-safe 2-quart casserole dish, spread evenly, and set aside.

Preheat the oven to 450* F with a rack in the upper-middle of the oven.

Make the topping:

Put the potatoes in a large pot filled 3/4 of the way with water.

Boil until potatoes come apart easily when poked with a fork, about 20 minutes.

Pour the potatoes into a strainer in the sink, and when the water has been drained completely, put potatoes into a large bowl.

Mash the potatoes with a potato masher thoroughly.

Add the melted butter and stir it into the potatoes.

Add the milk, 1 1/2 teaspoons salt, pepper to taste, and the Parmesan cheese and stir to incorporate.

Taste and adjust the seasoning with additional salt and pepper, if necessary, and set aside to cook for about 20 minutes.

Add the eggs to the potatoes and stir to incorporate.

Spoon the potatoes over the filling, spreading them evenly and making sure they reach to the edges of the casserole dish.

Sprinkle evenly with the Monterey Jack.

Place the dish on a large baking sheet and bake until the filling is heated through and the potatoes are puffed slightly, about 20 minutes.

Take out of the oven, and sprinkle with the remaining parsley and serve hot.

@heathcliffgirl1847 I hope you still have those leeks. If not, then that’s alr.

[sikfankitchen]

Irish Shepherd’s Pie 🥧 Happy St. Patrick’s Day!!! ☘️

[askwhatsforlunch]

Kūmara and Beef Shepherd's Pie

Whilst the days are still sunny, they are quite chill; and the nights are even chillier. This hearty Kūmara and Beef Shepherd's Pie thus makes an excellent, warming Sunday dinner, rather like a proper hug! Have a good one!

Ingredients (serves 4):

2 tablespoons unsalted butter

1 tablespoon olive oil

540 grams/1.20 pound beef chuck

1/4 cup plain flour

1 small onion

1 large garlic clove, minced

1 large red Bell Pepper, rinsed

1 teaspoon dried sage

1/2 teaspoon ground chilli

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1/2 cup good red wine (such as a Bordeaux or Pinot Noir)

1 cup water

2 large kūmara or sweet potatoes

1 heaped teaspoon coarse sea salt

1/2 tablespoon demerara sugar

1 tablespoon pure (Grade A) Canadian Maple Syrup

2 tablespoons unsalted butter

1/2 tablespoon demerara sugar

1/4 cup double cream

Peel and cube kūmara, and add to a large pot. Add coarse sea salt. Cover with water, and bring to the boil over medium-high heat. Once boiling, cook, about 20 minutes until tender.

In a large pot or Dutch oven, melt butter with olive oil over a high flame.

Cut beef chuck into large chunks.

Spoon flour in a shallow plate, and dredge beef chuck pieces, coating them well and shaking off excess flour.

Once the butter is foaming, add floured beef chuck pieces and brown well, on all sides. Transfer browned beef chuck pieces to a plate to rest; set aside.

Peel and finely chop onion, and stir into the Dutch oven. Reduce heat to medium-high. Stir in garlic; cook, 1 minute more.

Finely chop red Bell Pepper, and add to the pot. Cook, a couple of minutes.

Season with dried sage and ground chilli. Then, season with fleur de sel and black pepper.

Sprinkle in remaining flour, and cook out, 1 minute.

Deglaze with Bordeaux wine, stirring well to loosen brown bits. Then, stir in water. Bring to the boil.

Once boiling, reduce heat to medium, cover with a lid, and simmer, at least 45 minutes until the meat is juicy and tender, and the sauce has thickened. Remove from the heat and let cool completely.

Meanwhile, peel and cube kūmara, and add to a large pot. Add coarse sea salt. Cover with water, and bring to the boil over medium-high heat. Once boiling, cook, about 20 minutes until tender.

Once the beef has cooled enough, cut into very thin slices, and return to the pot, coating in the sauce. Add demerara sugar and Maple Syrup. Give a good stir.

Lightly oil a baking tin with olive oil, and spoon beef stew mixture in, levelling well with a spatula. Set aside.

Preheat oven to 200°C/395°F.

Drain kūmara, and return them to the pot. First, mash them thoroughly with a potato masher and stir in half of the butter, until melted. Then, process using a hand-held blender, so the mixture is very smooth. Energetically stir in remaining butter, demerara sugar and double cream with a wooden spoon, until perfectly blended and sugar and butter are melted.

Spoon kūmara mash on top of the beef mixture, levelling into an even layer with a spatula.

Place tin in the middle of the hot oven, and bake, at 200°C/395°F, for 30 to 35 minutes.

Serve Kūmara and Beef Shepherd's Pie, with a glass of Bordeaux or Waiheke Island Pinot Noir.

[daily-deliciousness]

Leftover turkey shepherd's pie

[take-a-dip-in-the-deadpool]

So a while back, my old casserole dish broke. It was a nice one. I enjoyed it and I think maybe my cats knocked it off and broke it? Or I knocked it off and broke it and blamed it on the cats? I don't remember.

But we replaced it and the first time I made shepherds pie in it (we only ever use our casserole dish for a shepherds pie or lasagna) it was... not full.

I made my normal shepherds pie recipe, not realizing how much larger the new casserole dish was than the old one.

There was maybe half inch layer of gravy and meat and vegetables on the bottom and nowhere near enough potatoes to cover everything.

But lesson learned. I need to up the recipe recipe.

So today I want to make this bangers/onion and mash shepherds pie that I saw on TikTok… Made it before it's delicious… But I think to myself:

"I'll cook so much that there will be extra gravy/meat mixture and extra potatoes that won't fit into the casserole dish and this way I'll have a sense of how much will fill it up and have some lunch to eat."

Here's my recipe:

10 sausages

7 Lg onions

4 cups beef stock

1 cup wine

Assorted seasonings and spices

6 lg and 2 sm potatoes (plus butter and sour cream to mash)

So I mix all this up… And go to put it into the casserole dish… And I'm noticing that… The gravy mixture didn't seem to have any extra left in the pot… And the mashed potatoes also didn't seem to have any left in the pot…

My casserole dish is full however! Unfortunately, my plan of extras to eat for lunch today is gone.

This is it. Ready to be baked tonight. Its in the fridge at the moment.

So long story short, my wife and I will be eating shepherds pie for seven years.

[vegan-nom-noms]

Lentil And Herb Vegan Cottage Pie

[technicallyacook]

Ready-to-use mashed potatoes for your dishes

Mashed potatoes are used in so many wonderful dishes. It can stand out on its own to make things like fried cheese-stuffed potato balls or spicy potato cutlets, or you can use as part of a larger recipe such as aloo paranthas, shepherds pie, or pav bhaji. Sometimes I just feel like experimenting! Potatoes are cheap, delicious, and pretty dang nutritious!

But on some days, I don't feel like going through the whole process of peeling, cutting, boiling, and mashing the potatoes. Here's a great solution: keep mashed potatoes in your freezer!

I like to do this right after I buy my potatoes. I'll buy a 5 pound bag and peel, chop, boil, and mash the whole thing. I divide it into 10 sandwich bags, so each bag is 1/2 pound. Squeeze all the air out, flatten the bag evenly, and freeze the bags in a stack. Once frozen, the flattened bag thaws quickly in hot water! Just 5 minutes and your mashed potatoes are ready to use. It'll keep in your freezer for many months.

The most important thing is to NEVER salt your potatoes or add any other ingredients. Only potatoes. Adding other ingredients risks it becoming soggy when you defrost. And don't overcook!

I also highly recommend using a potato ricer, rather than an old fashioned potato masher. It will keep your potatoes soft and fluffy, not gluey. It also prevents lumps which in most recipes can be an issue. Overworking your potatoes with a masher ruins the texture! This is true whether you freeze it or use it fresh.

I often just thaw the potatoes and mix all the spices inside the bag rather than dirtying a bowl, then scoop it into a hot pan with oil for super fast potato cutlets. Or you can even snip the corner of the bag and pipe it on top of shepherds pie, or right into some hot oil for some fried potato sticks!