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Sheperd's Pie

Sheperd's Pie



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Heat the oil in a pan. Add finely chopped onion and cook for 2 minutes. The meat is cleaned of skins and passed through a meat grinder or crushed at the food processor. Over the hardened onion, add the carrot given on the grater with small holes, add 1-2 tablespoons of soup and let it cook for 2-3 minutes. Add the minced meat, always stir in the pan to break up the meat and cook evenly. Heat the meat together with the other ingredients over high heat, add 1 cup of soup and let it simmer until the soup decreases, but the composition remains juicy. Add the peeled tomatoes and cut into small cubes, as well as the other ingredients. Stir and leave on the fire for another 2-3 minutes. The composition is placed in a heat-resistant dish greased with a little olive oil.

For puree: Peel the potatoes, cut them into quarters and boil them in salted water. Strain the water and pass or proceed like me, using the mixer. Add the butter and mix until the potatoes are crushed and fluffy. Add a little warm milk until you reach the desired consistency. Finally add a pinch of salt, cheddar cheese and egg yolk, and nutmeg only if you like (I put). Mix until the ingredients are incorporated. Put a tablespoon of puree over the meat filling until you finish the puree. Place the dish in the oven heated to 170 degrees for 20 minutes or until the puree is browned on top.

Serve hot.

You're welcome!!


Shepherd's Pie

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Ingredients

  • & # x25a2 1 1/2 & # 32 pounds & # 32 ground beef & # 32 or lamb
  • & # x25a2 1/2 & # 32 cup & # 32 onion & # 32 diced
  • & # x25a2 1 & # 32 cup & # 32 zucchini & # 32 grated
  • & # x25a2 3 & # 32 cloves & # 32 garlic & # 32 finely minced
  • & # x25a2 1 1/2 & # 32 tablespoons & # 32 Worcestershire sauce
  • & # x25a2 2 & # 32 tablespoons & # 32 tomato paste
  • & # x25a2 1 & # 32 teaspoon & # 32 fresh thyme & # 32 or 1/2 tsp dried
  • & # x25a2 2 & # 32 cups & # 32 beef broth
  • & # x25a2 2 & # 32 teaspoons & # 32 salt & # 32 or to taste
  • & # x25a2 5 & # 32 ounces & # 32 carrots & # 32 frozen, 1 cup, not thawed
  • & # x25a2 5 & # 32 ounces & # 32 peas & # 32 frozen, 1 cup, not thawed
  • & # x25a2 3 & # 32 cups & # 32 mashed potatoes
  • & # x25a2 1/4 & # 32 cup & # 32 cheddar cheese & # 32 finely grated
  • & # x25a2 2 & # 32 tablespoons & # 32 grated Parmesan cheese

Things You'll Need

Instructions

Video

Expert Tips & FAQs

  • Instead of grated zucchini, you can use grated carrot. Dried rosemary would be a delicious addition as well.
  • Wine can be used instead of or in addition to the broth.
  • Different vegetables can be substituted, and you can even try using cauliflower mashed potatoes on top.

Nutrition

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This recipe originally published on: Jul 24, 2009 with this old photo

original photo of this recipe from 2009

Amanda Formaro

Latest posts by Amanda Formaro (see all)


Honey 2.0

I'm not the biggest fan of lamb. I do not turn my back on the dishes based on Easter lamb, Pasah, Easter, Ostern and other such variations. The only really good pieces (from my point of view) are the grilled lamb chops and part of the pulp, cooked whole with garlic and rosemary.

In my family there is always a surplus of steak, drob and other things like that, which young people do not rush to eat and which must always be "transformed" into something more appetizing, the second or third day of Easter .

It all starts with some steak that no one craves (about 1 kg), two small onions and a medium carrot & # 8211 stuff we had around the house. I gave all of this nicely through my grandmother's old but great shredder. I then moved the action to the stove. I put a saucepan of oil on the fire and proceeded to the "shallow saucepan" of the lamb-onion-carrot mixture to which I added some salt, pepper, thyme and a little sweet paprika. After about 5 minutes or when I thought they were relatively sauteed, I added the "secret" ingredients: a generous amount of ketchup, a handful of parsley and a little soy sauce. I stirred and kept everything on the fire for another minute, then turned off the stove and turned on the oven.Before I put it to the wall for the addition of ketchup, I would like to point out that, honestly, I don't really care about anyone's opinion, as long as I like the result and especially if the person in question who is already showing me never tried that combination.

What I didn't tell you, but it's not too late, is that when I got to work, I boiled 1 kg of potatoes, which I mashed, adding a lot of butter, some salt and some pepper.

The assembly was simple - the meat mixture down, the puree up. For color and taste, I grated some cheese on top and then blew the dish in the oven. Medium heat 30 minutes (180 degrees) and high heat another 10 minutes (200 degrees).

After 40 minutes, I took the vessel in which I baked the artwork out of the oven and let it breathe for 5 minutes (this being the maximum of my patience).

After waiting for 300 seconds, I put the spoon in the bowl and then in the mouth, where I discovered a crispy crust, soft puree underneath and delicious lamb. The youth approved me by following my example, and I applauded myself, but only with one hand, because I was too busy with the other to take the food to my mouth.

Spor saved lamb steaks.


Peasant pie with chicken

A pie reminiscent of traditional & quotsheperd & # 39s pie & quot, but made with chicken. It doesn't look like a real pie, but it's tasty and filling.

Prepare the chicken:

Saute the pieces of meat with onion and garlic, in hot oil, over medium heat, for 10 minutes, until golden brown.

Season with salt and pepper and add the pasta sauce, wine, capers and oregano. Reduce heat to low and let cook together for 40 minutes, until sauce thickens. Add the sliced ​​mushrooms and let them simmer for another 5 minutes.

Transfer the meat mixture to a bowl.

Prepare the mashed potatoes:

Boil the potatoes in salted water until soft. Sprinkle with butter, adding a little salt and pepper.

Mix the peas and parsley with the meat sauce. Put everything in a heat-resistant glass bowl. Spread a layer of mashed potatoes on top and sprinkle with grated Parmesan cheese.

Put everything in the oven for 30 minutes.

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  • Finely chop the leftover lamb & # 8211 you can use leftover lamb shoulder or leg.
  • Heat through with garlic, fresh rosemary and stock.
  • Top with soft mashed potato.
  • Bake!

Shepherds Pie is made with lamb, Cottage Pie is made with beef.

Vegetables, such as peas or sweetcorn, or simply leafy salad such as this pear and walnut salad.


Alright, grocery list time. Here are the basic shepherd & # 8217s pie ingredients that you will need to make this recipe:

  • Ground beef or lamb: It & # 8217s traditional to make shepherd & # 8217s pie with ground lamb (and & # 8220cottage pie & # 8221 with beef), but feel free to use ground beef, turkey or chicken if you prefer in the recipe below. (Or see notes below for how to make vegetarian shepherd & # 8217s pie sans-meat too.)
  • Veggies: Finely-dice lots of onion, carrots, celery, garlic and frozen peas. Plus I also highly recommend adding in some finely-diced mushrooms (baby bella, white button, or portobellos) too.
  • Flour: I used flour to thicken the sauce, but see below for gluten-free substitution options.
  • Beef stock: Or chicken or veggie stock, whatever you have on hand.
  • Dry red wine: I also love the extra depth of flavor this adds. But if you prefer not to cook with wine, just add in an extra 1/2 cup of beef stock instead.
  • Tomato paste: Which will give it that nice tomato-y base.
  • Worcestershire sauce: A must!
  • Herbs: Definitely toss in a few bay leaves. Then I also recommend adding in a few sprigs of fresh Italian herbs, such as rosemary and thyme. (Or if you don't have fresh herbs available, you can add in 1.5 tablespoons of dry Italian seasoning.)
  • Mashed potatoes: This recipe calls for a half batch of my favorite mashed potatoes recipe, made with potatoes, milk, butter and cream cheese.


Shepherd's pie - Shepard's pie

Shepherd's pie is a potato dish with minced meat, similar to moussaka, but tastier and more effective.

Shepherd's pie is a kind of mashed potato with minced meat, similar to moussaka, but tastier and more effective.

Ingredients for shepherd's pie

  • 1 kg of potatoes
  • 100 ml of milk
  • 150 g butter
  • 3 eggs
  • 500 g parmesan
  • olive oil
  • 5 cloves of garlic
  • 1 kg of beef or lamb
  • 4 yellow peppers
  • 4 red peppers
  • 3 onions
  • 3 carrots
  • 200 ml of red wine
  • Pepper
  • Salt
  • Rosemary
  • 100 g ground nuts
  • Thyme
  • Basil
  • A little Worcester sauce
  • 100 g of tomato paste

How to prepare the shepherd's pie

They are boiled in salted water, the potatoes are cleaned and cut into cubes.

Fry in olive oil, onion, carrots, peppers, chopped cubes, rosemary sprigs, chopped garlic and walnuts.

Then add the sauce and wine and after reducing the sauce, add the tomato paste.

Stir well over low heat.

When the potatoes have boiled, turn them into puree, add milk and parmesan, 2 egg yolks, salt and pepper to taste.

Grease the heat-resistant dish with butter, place the first layer of minced meat and a layer of puree on top.

Grate a lot of Parmesan cheese on top and cover the entire surface of the dish.

Place the dish in the oven at 180 degrees for 25 minutes.

Allow to cool so that it can be portioned nicely.

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Shepherd's pie recipe - the quintessential Irish meal!

The best Irish get-togethers always involve some great home-cooked Irish comfort foods so why not try out this delicious Shepard's Pie? If you want to make Irish people grin with pleasure around a dinner table this is the dish to try.

Read more

Shepherd's pie, or cottage pie, as it's known in Britain, is believed to have existed since around 1791, when potatoes became an available, affordable crop to the poor. This dish was a perfect way to stretch leftover roasted meat.

Originally, the pie was lined with mashed potato in addition to having a mashed potato crust. The term Shepherd's pie came into use, alongside cottage pie, from around 1870.

And just before you start to make a comment. we’re not sure why it is that the Irish make their shepherd’s pie with beef mince. That's just the way it is.

Irish Shepherd's pie recipe

Ingredients:

  • 2 tablespoons Irish butter
  • 1 medium chopped onion
  • 2 sliced ​​carrots
  • 4 tablespoons cream flour
  • 2.5 cups browning stock
  • chopped parsley and thyme
  • 2 cups cooked minced beef or lamb
  • 3 cups mashed potatoes

Read more

Melt the Irish butter in a saucepan and add the chopped onion. Cover and let it sweat for a few minutes.

Stir in the flour and cook until it is slightly browned, then add the stock and herbs.

Bring to the boil and then reduce it a little by boiling for about 5 minutes.

Add the meat and bring back to the boil.

Place in a pie dish and cover with the mashed potatoes. Put into a medium-hot oven (350f / 180c) for about 30 minutes.

* Originally published in 2016, last updated in March 2021.

What's your go-to Shepherd's Pie recipe? Let us know in the comments!

Read more

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Shepherd & rsquos Pie Tips

& # 128994 Make sure you cook the beef mixture long enough so the liquid has thickened and most of the liquid has cooked off. This will keep you from having a runny Shepherd & rsquos Pie.

& # 128994 Don & rsquot worry if you & rsquore out of leftover mashed potatoes & ndash instant mashed potatoes work perfectly in this recipe. Make them with milk for a richer flavor.

& # 128994 Try making this with ground turkey or ground chicken for a healthier Shepherd & rsquos Pie.


Recipe Summary

  • 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

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.