Post Christmas Shepherds Pie Recipes

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RUDOLPH'S PIE (SHEPHERD'S PIE)



Rudolph's Pie (Shepherd's Pie) image

Make and share this Rudolph's Pie (Shepherd's Pie) recipe from Food.com.

Provided by Diana Adcock

Categories     Deer

Time 2h

Yield 14-16 serving(s)

Number Of Ingredients 20

50 g dried porcini mushrooms
3 -5 teaspoons olive oil
4 onions, chopped
4 carrots, chopped
4 garlic cloves, minced
500 g button mushrooms, quartered
1 kg minced venison
1 kg ground pork
2 teaspoons flour
6 teaspoons marsala
2 (15 ounce) cans chopped tomatoes
125 ml water
2 teaspoons tomato puree, diluted in the water
Worcestershire sauce
4 kg potatoes
1 1/2 kg parsnips (about 8)
125 ml milk
125 butter
nutmeg
Worcestershire sauce

Steps:

  • Pour 500ml of near boiling water over the porcini mushrooms and leave to steep.
  • Warm oil into very large thick bottomed pan and add the chopped onions, carrots and minced garlic.
  • Cook, stirring for about 10 minutes.
  • Drain the porcini, reserving the soaking liquid.
  • Chop coarsely and add with the button mushrooms to the vegetable mixture.
  • After about 5 minutes tip the whole lot out to brown the meat.
  • Add a little more oil to the pan, then tip in the minced meats, breaking them up with a wooden spoon.
  • Stir for about 5 minutes until the rawness has left them a bit, and salt-unstintingly-and then return the vegetable mixture to the pan.
  • Stir in flour and add the mushroom-soaking liquid, tinned tomatoes, diluted puree, Marsala and a few shakes of Worcestershire sauce.
  • Stir well, cover partly with a lid and reduce heat so that the mince bubbles gently, for about 40 minutes to an hour.
  • Meanwhile boil the spuds in a large pan of salted water until half way done, add the parsnips.
  • Boil until done, drain, allow to dry a bit.
  • Warm the milk and melt the butter in the heat of the potato pan.
  • Rice or mash the potatoes and parsnips straight into this.
  • Grate in some fresh nutmeg and add salt to taste.
  • Put the mince into a large dish approximately 37cm x 32cm, then dollop the potato mash on top.
  • Spread to edges and make fork lines on top.
  • Dot with butter and sprinkle with Worcestershire sauce.
  • Cook around 10 minutes in a 225C oven.
  • You want the top golden.

THE SUPREME SHEPHERD'S PIE



The Supreme Shepherd's Pie image

This is a great way to breathe new life into your leftovers! Just add onions to your leftover roast beef, gravy, and mashed potatoes.

Provided by Sunny

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h15m

Yield 4

Number Of Ingredients 4

1 pound leftover roast beef, cubed
2 onions, thinly sliced
½ cup homemade beef gravy
4 cups mashed cooked potatoes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place roast beef in an even layer in bottom of a 2 quart casserole dish. Cover with sliced onions, then gravy. Spread mashed potatoes over top.
  • Bake in preheated oven for 1 hour, until potatoes are browned.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 43.8 g, Cholesterol 52.3 mg, Fat 12.4 g, Fiber 4.2 g, Protein 19.2 g, SaturatedFat 4.8 g, Sodium 862.9 mg, Sugar 5.5 g

RUDOLPH PIE (CHRISTMAS SHEPHERD'S PIE)



Rudolph Pie (Christmas Shepherd's Pie) image

Cook's note: This is one of those simple-hearted, down home kind of dishes that in fact is quite fiddly. Nothing's difficult, but there are quite a few steps. But that's often the way with food that you can simply reheat when you need it: you have to put more hours in earlier. Often, especially at this time of year, it's worth it. I sometimes think that one hour of cooking alone, calmly and in advance, is so much more preferable than 15 minutes of frenetic, last-minute activity when you're tired and have a roomful of people to entertain. I say this now, as a form of defence on my behalf, but also to warn you, however encouragingly, of the labour to come.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h35m

Yield 14 to 16 servings

Number Of Ingredients 19

1 3/4 ounces dried porcini mushrooms
4 onions
4 carrots
4 cloves of garlic
3 to 5 tablespoons olive oil
Salt and freshly ground pepper
1 pound button mushrooms, sliced or quartered
2 1/4 pounds minced venison
2 1/4 pounds minced pork
2 tablespoons flour
2 (14-ounce) cans chopped tomatoes
2 tablespoons tomato paste, diluted in 1/2 cup water
1/3 cup Marsala
Worcestershire sauce, to taste
9 pounds potatoes
3 1/4 pounds parsnips, peeled and cut into chunks
1/2 cup full-fat milk
1 stick butter, melted, plus extra to dot on the top
Pinch freshly ground nutmeg

Steps:

  • Pour 2 cups of near-boiling water over the dried porcini mushrooms and leave to steep while you get on with the rest of the cooking. Peel the onions, carrots and garlic cloves and chop them; I use a food processor here, and do them in 2 batches of 2 each.
  • Pour the oil into a very large, thick-bottomed pan and when it's warm add the chopped onions, carrots and garlic. Cook, stirring, for about 10 minutes, sprinkling in salt if the vegetables look as though they might burn.
  • Drain the porcini, reserving the soaking liquid, chop them coarsely and add them to the vegetable mixture along with the button mushrooms. After about 5 minutes, when the fresh mushrooms have cooked down a bit into the mixture, transfer the vegetables to a plate so that you can start cooking the meat. Add a little more oil to the pan then add the minced meats, breaking them up with a wooden fork or spatula. Stir for about 5 minutes until the rawness has left them a bit, add salt liberally, and then return the vegetable mixture to the pan. Stir in the flour and, still stirring, pour in the mushroom-soaking liquid, tomatoes, tomato paste, Marsala and a few drops of Worcestershire sauce. Stir well, cover partly with a lid and turn down the heat so that the mixture bubbles gently with some of the liquid evaporating and the flavours intensifying, for about an hour. Even longer wouldn't do it any harm providing the heat is very low.
  • Once cooked, taste for seasoning then remove from heat. If it helps you can cook the base in advance (either freezing it or leaving it in the fridge for a few days), which means that when you want to serve the pie, you have only to bother with the topping. Some people are happy to make a shepherd's pie in its entirety and then leaving it to be reheated, but I think that's only OK if you don't need to refrigerate it for days (it does something funny to the texture of the potatoes). An afternoon, even a longer stretch, in a cold wintry kitchen, though, is fine. An easier alternative might be to refrigerate the cooked base and leave the mashed potatoes and parsnips in a plastic wrapped bowl in a cold place in the kitchen for however long you need, bringing the two together just before they go into the oven.
  • Given the amount of potatoes stipulated, I suggest you hand people a peeler if you have any around who ask if there's anything they can do to help. Or use a potato ricer, which means you don't need to peel them. Either way, boil the potatoes in a large pan of salted water until they are nearly tender and then add the parsnips which have been peeled and cut into chunks. Simmer until the potatoes and parsnips are cooked to easily mashable tenderness, but not to the point of disintegration, then drain them and let them dry slightly in the colander while you warm the milk and melt the butter in the heat of the pan that you cooked the potatoes in. Rice the potatoes and parsnips straight into this pan (or mash them) and then grate in some fresh nutmeg and add salt to taste.
  • Put the meat mixture into a large dish approximately 12 1/2 inches by 14 1/2 inches in size. Then dollop the potato mash on top, spreading with a spatula, taking care to seal the edges to prevent the meat below from bubbling up in the oven. Use a fork to draw lines over the top, then dot with butter and sprinkle with Worcestershire sauce. If you're cooking this straight away, in other words when everything's still warm, about 10 minutes in a 425 degree F oven should be enough to make it piping hot and golden and crisp on top. If cooking from cold, about an hour in a 375 degree F oven should do it.

SHEPHERD'S PIE VI



Shepherd's Pie VI image

This Shepherd's Pie is a layered casserole of beef, carrots, and potato.

Provided by Jacquie

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 50m

Yield 6

Number Of Ingredients 13

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
¼ cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
¾ cup beef broth
¼ cup shredded Cheddar cheese

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
  • Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  • Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  • Bake in the preheated oven for 20 minutes, or until golden brown.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 52.5 g, Cholesterol 64.5 mg, Fat 17 g, Fiber 7.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 294.6 mg, Sugar 5.8 g

SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.

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