TRADITIONAL IRISH SHEPHERD'S PIE
Steps:
- Directions 1. Pre-heat oven to 200C/400°F. 2. Saute carrots in the olive oil until starting to get tender. 3. Add in the onions and saute for a minute or two then add the meat. 4. Season with black pepper and thyme. 5. Cook until browned then drain fat. 6. Add the butter and peas. 7. Sprinkle with flour and stir through. 8. Add tomato paste, wine and Worcestershire sauce. 9. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste. 10. Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce. 11. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using. 12. Bake for about 20 minutes or until the potato is nice and browned on top. 13. Serve as is or with some crusty bread to mop up that yummy sauce!
TRADITIONAL SHEPHERD'S PIE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Using a meat grinder or food processor finely chop cooked meat. Combine lamb and beef with garlic, onion and herbs. Melt butter in a saucepan over medium heat. Add the flour using a whisk to whisk into the bubbling butter and make a white roux. Add broth and simmer for 20 minutes. Place chopped beef mixture into baking dish. Add gravy to beef and adjust seasoning. Decorate top of beef with mashed potatoes. Bake for 45 minutes and serve.
IRISH SHEPHERD'S PIE
This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.
Provided by Chef John
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h35m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
- Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
- Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
- Remove lamb mixture from heat and stir in peas and carrots until combined.
- Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
- Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
- Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
- Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
- Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
- Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 37.2 g, Cholesterol 132.3 mg, Fat 28.3 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 13.3 g, Sodium 301 mg, Sugar 1.3 g
TRADITIONAL SHEPHERD'S PIE
This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.
Provided by NicoleMcmom
Time 1h25m
Yield 8
Number Of Ingredients 22
Steps:
- Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
- Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
- Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
- Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
- Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g
EASY IRISH SHEPHERD'S PIE
Steps:
- Brown beef or lamb and drain fat. Set aside. Sauté onion, and garlic in oil until onions are translucent. Add meat, seasonings, and gravy. Stir and simmer for 20 minutes. (The mixture should be thick enough that the mashed potatoes don't sink into it.) Set aside to cool. Boil the potatoes until soft (about 20 minutes) and drain. Replace in cooking pot and add butter; when melted, add milk a bit at a time and mash to make a fairly soft consistency. Place meat mixture in a greased baking dish and top with a layer of potatoes. Fluff the surface up into uneven peaks using a fork. Sprinkle with cheese. Bake at 350 F for 30 to 45 minutes or until top is crusty and slightly browned. Garnish with chives.
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- Add the peeled potatoes to a medium pot, fill with water. Turn the heat on high and allow the water to come to a boil, without the lid, reduce to a simmer. Allow the potatoes to simmer for 8 to 10 minutes, or until the potatoes are fork tender. Drain the potatoes from the water and place them back into the now empty pot that the potatoes were cooked in. Allow them to cool a little.
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