British Pie Week 2022 | Traditional Shepherd’s Pie
Learn how to make a traditional British Shepherd's pie.
March 7th to 13th is British Pie week ????, leading up to Pi (π) Day on March 14th. Britain is well known for its dazzling array or delicious pies, most of which are crusted in pastry. However, a subset are encased in smooth-on-the-inside, crisp-on-the-outside mashed potato, including cottage pie, fish pie, and the delectable shepherd’s pie.
Link to full recipe:
RECIPE
SERVES: 10 PREP: 10 minutes COOK: 40 minutes TOTAL: 50 minutes
INGREDIENTS
2.2lb potatoes
Butter to taste (here we have ~1.5 cups)
Cheddar cheese to taste (here we have ~1.5 cups)
1.1 lb ground lamb
2 medium onions, chopped
2 large carrots, chopped
1 tbsp crushed garlic
1 tbsp chopped rosemary
2 tbsp all-purpose flour
2 cups chicken stock (or lamb stock if you have it!)
A few dashes of Worcestershire sauce
Salt
Pepper
INSTRUCTIONS
1) Peel the potatoes, dice into 2 inch cubes, and place in cold salted water. Bring the water to a boil, and cook until a knife goes in without resistance (around 10-15 minutes).
2) Drain the potatoes, then mash with the butter, half the cheese, salt and pepper.
3) Fry the lamb over a high heat with a little oil until browned all over, then take out and set aside.
4) Fry the chopped onions and carrot until the onion turns translucent, around 5 minutes.
5) Add the crushed garlic and rosemary, and continue to cook until the raw garlic smell goes away, around 2 minutes. Add the flour and mix in well.
6) Add the lamb back in to the vegetables, and add the chicken stock and a few dashes of Worcestershire sauce. Simmer for 2 minutes, then get ready to assemble your pie.
7) Spread a third of the mashed potato on the bottom of a 13½ x 9½ inch baking dish, then top with a sprinkling of cheddar cheese and the meat sauce.
8) Add the remainder of the potatoes on top, smooth out to cover the pie, then make some ridges with a fork. Top with the rest of the cheese and bake in a preheated 400˚F/200˚C oven for 20 minutes.
9) If, after the 20 minutes, your pie could use a little more browning, put it under the broiler for a minute or two.
10) Serve your shepherd’s pie with vegetables on the side. Enjoy!
Gordon Ramsay Makes Shepherd's Pie With His Mother | Gordon Ramsay's Home Cooking FULL EPISODE
Gordon Ramsay shows some of his favourite dishes growing up.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
If you liked this clip check out the rest of Gordon's channels:
Easy Classic Shepherds Pie Recipe (Step-by-Step) | HowToCook.Recipes
This English Classic Shepherd's Pie (sometimes referred to as 'Cottage Pie') recipe is absolutely delicious! Shepherds Pie is a baked savory classic with a blend of seasoned ground beef or lamb mixed with fresh vegetables and topped with cheese mashed potatoes. This easy recipe also makes fantastic leftovers!
View FULL Step-by-Step recipe here:
Ingredients:
3 tbsp extra virgin olive oil
1 cup yellow onion chopped
1 lb 90% lean ground beef
2 1/2 tsp dried parsley
1 1/2 tsp dried rosemary
1 tsp dried thyme
1 tsp salt
1 1/2 tsp ground black pepper
1 1/2 tbsp Worcestershire sauce
5 garlic cloves minced
2 tbsp all-purpose flour
2 tbsp tomato paste
1 1/8 cup beef stock
1 cup frozen peas
1/2 cup frozen corn
Potato topping
2 lbs russet potatoes peeled and chopped into 1 inch cubes
1 1/2 sticks unsalted butter
1/2 cup half and half
1 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1/4 cup parmesan cheese
Instructions:
1. First, make the meat filling. Heat the oil in a large skillet over medium high heat. Once heated through, add the onions and cook for about 5 minutes. Add in the ground beef and break it apart and then add in the parsley, rosemary, thyme, salt, and pepper and stir thoroughly. Then, add in the Worcestershire sauce and garlic and cook for 1 minute and then add the flour and tomato paste. Stir until well combined. Once thoroughly combined, add in the broth, frozen peas and corn. Bring to a boil then reduce to a simmer and simmer for 5 minutes. Once simmered, set the meat mixture aside and preheat the oven to 400F.
2. Next, make the potato topping. Boil the potatoes in a large pot for about 15 minutes or until they are fork tender. Once tender, drain the potatoes and add the butter, half and half, garlic powder, salt and pepper. Stir the ingredients until thoroughly mixed together, then add in the parmesan cheese.
3. Assemble the casserole. Pour the meat into a 9x9 baking dish and spread into an even layer. Pour the mashed potatoes on top of the heat and smooth into an even layer. Bake uncovered for about 30 minutes at 400F. Allow to cool for about 10-15 minutes before serving.
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British Classic Cottage Pie - Lazy Weekender
You can't go wrong with a good cottage pie, and with the recipe in this video that's exactly what you have. Make yourself a fantastic, no-fuss British classic in no time!
Full recipe:
For the mashed potato topping:
Peel four good-sized floury potatoes and chop into roughly 2.5cm/1 chunks
Rinse well, then place over high heat in cold salted water
Cook for about 25 minutes, until tender but still with a little resistance
Drain and steam for five minutes
Add 1-2tsp Horseradish Sauce
Add 30-50g butter
Grate in 120g mature cheddar, or cheese of your choice
Mash roughly to your desired consistency - I like it slightly rustic for this recipe!
Season to taste with salt and pepper
For the filling:
Peel and chop 1 brown onion, fairly finely
Peel and roughly chop five medium-sized carrots
Fry 500g / 1.1lb 5% beef mince in a little oil over high heat
Season well with salt
When browned, squeeze in 40g good quality tomato puree, cook for 1-2 mins then mix into the beef
Add several good glugs Worcestershire Sauce
Add several good glugs Hendersons Relish (links below if you can't find it)
Mix well and continue to brown for 1-2 minutes, until well browned
Remove to a plate to rest
Add a little more oil, and fry carrots over high heat to colour, about four or five minutes
Lower heat to medium-low and add onion
Add a good pinch of salt
Stir in butter to melt, and allow to cook until translucent and softened, about five minutes
Add beef back to the pan
Add a pinch of smoked paprika and mix well
Stir in 1/2tbsp / 7g plain (all-purpose) flour, cook for 1-2mins
Stir in 320ml good quality beef stock
Reduce, uncovered, until reduced by roughly half - about 5 mins, stirring occasionally
(Optional) Stir in a good squeeze of HP sauce (about a tablespoon)
Cover, and continue to simmer for another ten minutes, stirring occasionally to prevent sticking
Check carrots for doneness - they should be almost, but not quite, the level of bite you want in the finished dish - recover and simmer for another few minutes if they're not
Once done, stir in 150-200g frozen petit pots, then turn off the heat, cover with a lid and allow to cool for a few minutes
To assemble:
Place the filling into a medium-sized oven-safe dish and spread evenly
Top with the potato, a little at a time, ensuring even coverage
Grate over 80g mature cheddar (or cheese of your choice)
Add a small sprinkle of salt to aid browning
Cook, uncovered, in a 200°C / 400°F convection oven for 25 minutes, until golden brown and bubbling
Allow to stand for five minutes before serving
Serve with a little steamed tenderstem broccoli, if liked.
Links mentioned in the video:
Hendersons Relish (UK):
Hendersons Relish (US): (sorry, I couldn't find a smaller pack size)
HP Sauce (US):
(Please note: I may earn a small commission on qualifying purchases made via the above links).
#cooking #recipe #british #britishfood #tutorial #beef #traditional
Shepherd's Pie in a cast iron pan | lamb and peas filling, cheesy potato topping
Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get $5 off your order today →
***RECIPE, SERVES 6-8°°°
2 lb (907g) ground lamb
3-4 carrots
1 large onion
Half a bottle (3 cups, 375mL) white wine
2 teaspoons dried thyme
1 teaspoon dried sage
1 teaspoon garlic powder
1 teaspoon mustard powder
1/2 cup (118mL) Worcestershire sauce
1/4 cup (60mL) tomato paste
1/4 (30g) flour (use more if you want your filling more solid)
water or stock
salt
pepper
a stock cube, or a spoonful of stock concentrate (like Better Than Bouillon), or a few ice cubes of homemade demi-glace from this recipe:
fresh rosemary (very optional)
10 oz bag (280g) frozen peas
2 lb floury potatoes
1 stick (4 oz, 110g) butter
milk
2 egg yolks
2 oz (50g) cheddar cheese
salt
chives (very optional)
This recipe is calibrated for a 12-inch (30 cm) oven-safe skillet, but you could cook the filling in any pan and simply transfer it to a suitable baking dish.
Put the lamb into the pan and flatten it into a disk across the entire surface. Turn the heat on high underneath. While it heats up and starts to cook, grate or finely chop the carrots and onion. When the lamb is brown on the bottom, stir in the carrots and onion with a wooden spoon, scraping the bottom and breaking up the meat as you go.
Keep cooking and stirring until much of the water has evaporated, 5-10 min. When you notice the pan starting to dry out, reduce the heat to medium. When things start sticking to the bottom of the pan again, stir in the tomato paste and flour, and cook for another minute or two, until burning of the fond is imminent. Deglaze with the wine.
Stir in the Worcestershire, herbs and spices (except for salt), stock concentrate or demi-glace, and enough water to cover. Reduce heat to a simmer and cook until reduced and quite thick, at least half an hour.
Peel the potatoes and cut them into big chunks. Cover them in water and boil them until very fork-tender. Drain. Put in the butter and let it melt in the heat of the potatoes. Mash the potatoes, stirring in enough milk to get a slightly looser texture than you'd normally want for mashed potatoes. Grate in the cheese, put in the egg yolks, stir until smooth, then taste for seasoning and add as much salt as you want. (The egg yolks might not be totally cooked at this stage, so if you need to be cautious about pathogens, taste for seasoning before you mix in the eggs.) Keep the mash warm until you're ready to put it on the pie.
Get your oven heating to 400ºF, 200ºC, ideally convection.
When the meat filling is reduced and thick, take it off the heat — the cooler it is when you top the pie, the better. Chop up the fresh rosemary and put it in (if you've got it), and stir in the frozen peas (still frozen). Smooth out the surface of the meat filling, then drop on the potatoes in large dollops. Pull with the back of a spatula to spread the potatoes out toward the pan edges and get everything covered in an even, thin later. If you want, use a fork to make some ridges in the surface that'll brown nice and look pretty.
Bake the pie until the potatoes are puffy and the filling is bubbling, about 30 min. Take it out and top it with finely chopped chives, if you have them. Let cool at least 20 minutes before scooping.