Nana Chases Favorite Shepherds Pie Recipes

THE BEST SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
• Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
• Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
• To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
• Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

DARINA ALLEN'S SHEPHERD'S PIE

Steps:

• Cook the duck: Heat oven to 400 degrees. Season duck generously with salt and pepper. Place in a roasting pan in one layer. Scatter with onion, carrot and celery, thyme sprig, bay leaf and allspice, then add broth and wine (liquid will not cover). Roast, uncovered about 30 minutes, until skin has browned nicely. Turn legs over, cover pan tightly and return to oven. Reduce temperature to 350 degrees. Cook 1 hour, or until meat is quite tender when probed with a fork.
• Remove legs from pan and set aside to cool on a baking sheet. Pour liquid from roasting pan into a measuring cup. There should be about 3 cups; add broth if necessary. Spoon off any rising fat (save if you wish for another use). When duck meat is cool enough to handle, pull it off the bones and roughly chop, discarding gristle and skin. (This step may be done up to 2 days in advance, if desired.)
• Make the filling: In a wide, heavy skillet or Dutch oven, melt butter over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and beginning to color, about 5 minutes. Add flour, stir well to coat and continue cooking until mixture is a nutty brown, about 5 minutes more. Slowly whisk in 2 cups of the braising liquid, whisking well as mixture thickens and reducing heat to a simmer. Taste and add more liquid as needed until you have a medium-thick gravy. Adjust the seasonings to taste. Off the heat, carefully fold in chopped duck meat and parsley. Transfer mixture to a 9-by-13-inch baking dish or 4-quart casserole.
• Meanwhile, make the topping: Bring a large pot of well-salted water to a boil over high heat. Add potatoes and parsnips. When water returns to the boil, adjust heat to a brisk simmer and cook until completely tender, 10 to 15 minutes. Drain in a colander, reserving 1 cup cooking liquid. Return potatoes and parsnips to pot and mash with 6 tablespoons butter. Season to taste with salt and pepper, thinning with a little cooking liquid if mixture seems dry.
• When ready to bake, heat oven to 350 degrees. Drop large spoonfuls of the mash evenly over filling. Use a knife or spatula to spread mixture until it evenly covers the top. Cut the 2 tablespoons butter into small chunks, dot over the top, and sprinkle with Parmesan. Bake until bubbling at the edges and well browned on top, 30 to 40 minutes. Let cool at least 10 minutes before serving.

NANA'S SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef and onion in skillet;drain.
• Boil, mash and season potatoes.
• Cook peas and carrots (you could also use canned peas and carrots if you wish).
• Bake pie crust according to package directions.
• Blend in soup with meat and onion.
• Layer ground meat in pie shell, if adding cheese put on top of meat layer then add vegetables and top with mashed potatoes.
• Place pie in preheated oven and bake until heated through.

NANA CHASE'S "FAVORITE" SHEPHERD'S PIE

Steps:

• Brown and drain hamburger. Place hamburger in a 9x13 baking dish. Mix tomato soup with hamburger. Pour corn over hamburger mixture. Cover mixture with the mashed potatoes (leftover or freshly made is fine). Cover potato with cheese strips making sure to cover as much of it as you can.
• Bake at 350 degrees Fahrenheit until cheese starts to bubble, approximately 30 minutes. Be careful not to burn the cheese.
• We have a large family; this recipe can be cut in half to downsize it for a smaller family.
• Be warned this recipe is even better as a leftover!