#shepherds pie

[daily-deliciousness]

Creamy turkey shepherd's pie

[foodcravings]

Shepherd’s Pie (recipe)

[theapotheosisisuponus]

shepherds pie to me

[vegan-nom-noms]

Skillet Shepherd’s Pie

[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.

[labor9]

tinky voice can i put my ba

[pukka-sea-kid]

[sikfankitchen]

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

[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.

[theapotheosisisuponus]

really shitty doodle from back in December. Whatever go my lesbian tinky and small shepherds pie

[vegan-nom-noms]

Lentil And Herb Vegan Cottage Pie

[pagan-stitches]

Leftover Meatloaf Dinner Cottage Pie

After using some of the leftovers from our meatloaf dinner for sandwiches, I decided I needed to make something to use the potatoes up before they went bad.

I had half of a meatloaf (originally made with 2 lb ground beef) and 2 1/2 baked russet potatoes as well as the drippings from making the loaf.

I heated the drippings over medium high heat and then sautéed 1/2 a yellow onion and a stalk of celery. After the vegetables softened, I added some garlic paste and sautéed them for another 30 seconds or so.

I then added about a 1/4 cup of red wine to the vegetables and deglazed the pan. Once the wine cooked down, I added 2 cups of water to the pan and brought it to a boil and then dropped the temp down to medium low. While bringing the temperature up, I put the meatloaf in the microwave for about 3 minutes to make it easier to break up.

I made a slurry with a heaping TB spoon of cornstarch and some of the broth and slowly whisked it into the gravy pan. Once the broth thickened into a gravy I reserved it in a bowl and added the meatloaf to the pan and broke it up and then mashed it with a potato masher. I slowly added the gravy back in to make sure it wasn’t overly wet (though I did end up using all the gravy). I let the meat mixture simmer while I worked on the potatoes.

Note: I did not add any herbs or spices to the meat gravy as I used a German meatloaf that was already highly flavored with nutmeg, paprika, mustard, celery leafs, and chopped gherkins. I tasted it before I put it in the baking dish and did decide to add a little salt. I waited until this point, however because I was using leftovers that had already been salted.

With leftover cold, baked potatoes the skins are usually easy to peel off by hand. Once I peeled them I put them in the microwave for a minute and a half which made them warm enough to easily rice, but cool enough to handle by hand.

I added a little milk to the riced potatoes as well as garlic powder, salt, and pepper and mashed them with the hand masher.

I lightly oiled the bottom of the pan, and poured the meatloaf mixture into it and then spread the mashed potatoes over the top and sprinkled a mix of cheddar and jack on the top.

I then put the pie into an oven preheated to 400° F and cooked it for 20 minutes.

You could add any number of vegetables to the meat mixture. Peas and carrots are common, but not to my taste. I often add mushrooms, adding them to the cooked onions and sautéing them until softened.

[kedisizasla]

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.

[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!