CHICKEN AND GARLIC-HERB POTATO SHEPHERDS PIE
Chicken and Garlic-Herb Potato Shepherds Pie
Provided by The Rachael Ray Staff
Number Of Ingredients 30
Steps:
- Preheat the broiler, place an oven rack at the center of the oven
- Place the potatoes in a medium pot and cover with cold water
- Bring to a boil, salt the water and cook until tender, 12-15 minutes
- While the potatoes are cooking, place a large skillet over medium-high heat with about 1 tablespoon of EVOO
- Add the chicken, season it with salt and pepper and cook until golden brown and cooked through, 6-7 minutes
- Remove the chicken from the pan to a casserole dish, add a drizzle of EVOO to the pan, then add the carrots, peas, and scallions
- Season the veggies with salt and pepper and cook until tender, about 2 minutes
- Scoot the vegetables over to one side and melt in the butter
- Sprinkle the flour over the butter and cook for about 1 minute, stirring
- Whisk in the white wine, cook 1 minute, then whisk in the chicken stock and cook for 1 minute to thicken
- Season the sauce with mustard and tarragon then salt and pepper to taste
- Pour the sauce and vegetables over the chicken in the casserole and combine
- Drain the potatoes and return them to the hot pot, then mash with the herb cheese, egg yolks, parsley, milk or chicken stock, salt and pepper
- Spread the potatoes over the chicken in the casserole dish
- Put the dish under your broiler until the top is golden brown, 3-5 minutes
- Garnish with paprika
BURGER OF THE MONTH: GREEN EGGS & LAMB BURGERS
I love Green Eggs and Ham. I've often riffed on the book in my recipes. This, however, is the first time I've gone with a pun rather than a literal interpretation. I give you... Green Eggs and Lamb!
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Step 1For the green harissa, in a dry small skillet, stir the seeds over medium heat until toasted, about 1 minute or so. Transfer to a food processor and pulse to coarsely grind. Add the jalapeños, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the EVOO to form a sauce; transfer to a bowl.Step 2In a medium bowl, season the lamb with salt and pepper. Mix in 1 tbsp. EVOO, the red harissa, garlic, and spices. Form into 4 patties (thinner in the centers for even cooking).Step 3Heat a cast-iron skillet over medium-high. Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.Step 4In a small bowl, season the yogurt. Mix in the dill.Step 5In a nonstick skillet, heat a drizzle of EVOO over medium. Crack in the eggs and cook until fried, over easy or medium.Step 6Build the burgers by stacking the bun bottoms, the dill-yogurt sauce, lettuce, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun tops.
RACHEL RAY 30 MINUTE SHEPHERD PIE RECIPE - (4.4/5)
Provided by CorbettCook
Number Of Ingredients 16
Steps:
- Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and corn. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
30 MINUTE SHEPHERD'S PIE
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
- While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
- Preheat broiler to high. Fill a small rectangular flameproof casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
30 MINUTE SHEPHERD'S PIE
Try Rachael Ray's 30-Minute Shepherd's Pie recipe, a layered casserole of mashed potatoes, veggies and beef, from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
- While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
- Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
BEST 30 MINUTE SHEPHERD'S PIE
Make and share this Best 30 Minute Shepherd's Pie recipe from Food.com.
Provided by LMillerRN
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
- While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
- Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
RACHAEL RAY'S STEAKHOUSE SHEPHERD'S PIE - 30 MINUTE MEAL
This from the Rachael Ray Show. This is a variation from the original as our family does not like bleu cheese. Otherwise it was the same.
Provided by brian48195
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Following the directions will allow everything to come together at the end.
- Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes.
- Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil.
- Add bacon. Crisp bacon and remove to paper towel lined plate.
- Add sirloin to the pan and caramelize the meat, 7 to 8 minutes.
- Add in the mushrooms and onions and cook until tender, 8 to 10 minutes more.
- Then season with salt and pepper.
- While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
- Turn on broiler and have top rack 6 inches away from broiler flame.
- Pour gravy over meat and cook until the gravy thickens.
- Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
- Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream.
- Stir egg yolk into the potatoes.
- Stir Ranch Dressing into the potatoes.
- Stir shredded cheese into the potatoes.
- Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
- Garnish the potatoes with paprika.
- Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
- Serve immediately.
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SHEPHERD'S PIE RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 2 hrs 30 mins
- Preheat the oven to 300 degrees . In a large bowl, combine the beef, 1 tablespoon oil, garlic and rosemary.
- Season with salt and pepper. In a large, heavy saucepan, heat the remaining 2 tablespoons oil over medium heat and sear the beef in batches, turning the pieces to brown on all sides; transfer to a plate.
- In a large casserole dish, combine the beef and onion with the turnip, carrots, parsnips, tomatoes and bay leaves; season with salt and pepper.
SHEPHERD'S PIE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 3 mins
- While potatoes are cooking, heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- Once hot, add the lamb and, using the back of a wooden spoon, break it up as it browns, about 5-6 minutes
SWEET POTATO-TOPPED SHEPHERD'S PIE | RACHAEL RAY IN …
From rachaelraymag.com
- Place the sweet potatoes in a large pot, cover with water and bring to a boil. Salt the water and cook the potatoes until tender, about 18 minutes; drain. Return the potatoes to the hot pot and mash with the milk, 1 tablespoon butter, the egg and paprika; season with salt and pepper.
- Preheat the broiler and position a rack in the lower third of the oven. Place a heavy pot or large dutch oven on medium-high heat. Add the EVOO, 1 1/2 turns of the pan, and the mushrooms and cook until darkened, 6 to 7 minutes. Add the sirloin and cook until browned, 5 minutes. Add the onion, garlic and sage; season with salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the peas.
- While the onion cooks, heat a small saucepan or skillet over medium-high heat. Add the remaining 2 tablespoons butter to melt, then whisk in the flour for 1 minute. Add the beer, if using, and cook until reduced, a minute or two. Add the beef stock and worcestershire; season with salt and pepper. Cook until thickened slightly, then whisk in the mustard. Stir the gravy into the meat..
- Pour the meat and gravy into a casserole and top with the sweet potatoes. Broil until the potatoes are set and lightly golden-brown at the edges. Top with the parsley.
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