Lamb And Wild Mushroom Shepherds Pie Recipes

MUSHROOM SHEPHERD'S PIE

Steps:

• Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.

LAMB AND WILD MUSHROOM SHEPHERD'S PIE

Steps:

• To make the filling, cut the lamb into 1/2-inch pieces. Stem and cut the mushrooms into 3/4-inch pieces.
• In a large bowl, mix together the flour, salt, pepper, and allspice. Add the lamb and toss to coat evenly.
• In a large nonstick fry pan over medium-high heat, warm 2 Tb of the olive oil. Add the lamb and saute until well browned, about 10 minutes. Transfer to a bowl.
• Add the remaining 1 Tb oil to the pan. Add the shallots and garlic and stir for 1 minute.
• Add the mushrooms and the bay leaf and saute until well browned, about 6 minutes.
• Return the lamb to the pan, stir in the stock and tomato paste and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lamb is tender, about 45 minutes.
• Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish.
• Preheat the oven to 350°F.
• To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil over high heat.
• Peel and slice the potatoes into rounds 1/4 inch thick. Put the potatoes into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket).
• Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl.
• Add the milk, butter, salt, and pepper. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely.
• Bake until the pie is heated through and the potatoes begin to brown, about 35 minutes.
• Sprinkle with remaining chives and serve immediately.

SHEPHERD'S PIE WITH GROUND LAMB

Steps:

• Preheat oven to 425 degrees. In a large skillet heat oil and 2 tablespoons butter over high heat. Add onions and carrots, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
• Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.
• Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.

LAMB AND WILD MUSHROOM SHEPHERD'S PIE

Steps:

• To make the filling, cut the lamb into 1/2-inch pieces. Stem and cut the mushrooms into 3/4-inch pieces. In a large bowl, mix together the flour, salt, pepper and allspice. Add the lamb and toss to coat evenly. In a large nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the lamb and sauté until well browned, about 10 minutes. Transfer to a bowl. Add the remaining 1 Tbs. oil to the pan. Add the shallots and garlic and stir for 1 minute. Add the mushrooms and bay leaf and sauté until well browned, about 6 minutes. Return the lamb to the pan, stir in the stock and tomato paste and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lamb is tender, about 45 minutes. Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish. Preheat an oven to 350°F. To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Peel and slice the potatoes into rounds 1/4 inch thick. Put the potato slices into a steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl. Add the milk, butter, salt and pepper. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely. Bake the pie until it is heated through and the potatoes just begin to brown, about 35 minutes. Sprinkle with the remaining chives and serve immediately.