Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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Guaranteed Clean Plates! My Family Favourite Shepherds Pie
Comfort food alert! My Traditional Shepherd's pie with creamy mashed potato and rich gravy just like your mum used to make!
I'm sharing with you my top tips for the perfect crispy top, creamy mash and rich meat sauce, plus I'll show you how to get a jug of lovely rich gravy to go along with it.
You REALLY Don't want to miss this one!
Free Printable Recipe is available on our site:
Oven Temp 200C (400F) Fan Oven
Ingredients:
1.8kg (4 lb) floury potatoes - such as Maris Piper, peeled and chopped into large chunks
2 tbsp vegetable oil
2 large onion ,peeled and chopped
2 stick celery ,finely chopped
2 carrot ,peeled and finely chopped
900g (2 lb) minced lamb
1 tsp salt
1 tsp black pepper
2 tbsp Worcestershire sauce (check it's a gluten free version if needed)
1l (4 1/2 cups) beef or lamb stock
120ml (1/2 cup) double (heavy) cream
120g (8 tbsp) unsalted butter
2 heaped tbsp cornflour/cornstarch
Process:
1. Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes.
2. While the potatoes are cooking, preheat the oven to 200C/400F. Heat the oil in a large frying pan.
3. Add the onions, celery and carrot and cook on medium heat for five minutes until they start to soften.
4. Add the minced lamb and cook until browned – breaking up any pieces as you go.
5. Add in half the salt and pepper, the Worcestershire sauce and stock. Simmer for 5 minutes.
6. By this time, the potatoes should be cooked. Drain the potatoes and mash using a potato ricer.
7. Add the cream, butter and remaining salt and pepper and mix together.
8. Mix the cornflour with two tbsp of cold water and stir into the simmering lamb mixture to thicken the sauce (you may need to add a little more if you like it thicker).
9. Turn off the heat and use a slotted spoon to scoop out the lamb mixture and place into a large baking dish. This should leave most of the gravy behind in the pan.
10. Top the lamb with the mash potatoes, and flatten out with a spoon.
11. Rough up the top of the mash with a fork (so you get nice crispy bits).
12. Place in the oven for 20 minutes until the mashed potato is golden brown.
13. Heat up the gravy, then serve the shepherd’s pie with the gravy and some green veg.
Notes:
Can I make it gluten-free?
Yes! Use gluten-free stock. Also check your Worcestershire sauce brand is gluten-free - then you're good to go.
Any Leftovers?
You can freeze them or, what Chris loves to do is, fry them up in a frying pan until the edges are crispy then eat them in a sandwich. Sounds weird but it actually tastes AMAZING!
#ComfortFood #Recipe #CookingShow
Classic Lamb Shepherd's Pie Recipe
There are fewer meals more comforting or classic than a Shepherd's pie. Learn how to make the classic dish with this easy recipe, which will warm you up right in time for winter.
#Recipe #Lamb #pie
Read Full Recipe: thedailymeal.com/1126573/classic-lamb-shepherds-pie-recipe/
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.
How To Make a REAL Shepherd's Pie - Chef Jean-Pierre
Hello There Friends, I'm back to make another Shepherd's Pie, or as the French call it Hachis Parmentier! Although this time, it's the real deal. Kind of. I am making it with lamb like a traditional Shepherd's Pie, but I still like to put my mushrooms and a layer of Potato on the bottom. That way, I can add a layer of cheese before the meat. Do as you wish but I think this makes the dish much better! Let me know what you think in the comments section, and I hope anyone who was upset I didn't use lamb last time can be happy with the result today!
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0:00 Intro
0:28 What is a Real Shepherds Pie?
1:52 Start Sauteing
3:54 Mise En Place
4:50 Sauteing the Lamb
6:57 Caramelized Lamb
7:11 Start adding your ingredients
10:23 Finishing the Lamb Mix
12:18 Let's put it all together
19:39 Taking it out of the oven
21:05 Cutting a piece
21:55 Tasting / Outro
22:46 Bonus :)
Shepherd's Pie | The F Word
Gordon Ramsay's recipe for shepherds pie for Season 3 of The F Word .
#TheFWord #GordonRamsay #Food #Cooking .