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How To make Mom's Shepherd's Pie
Lamb, leftover, cubed Onion, chopped Bell pepper, chopped 1 T Cornstarch, softened in
3/4 c Water, cold
Rosemary Parsley, fresh Potatoes, mashed Butter In deep skillet, saute lamb trimmed of fat and cut into 1/2-inch cubes. Add onion and pepper, saute. Add not quite enough water to cover what's in skillet. Soften cornstarch in cold water. Add with seasonings and turn into casserole. Top with about 1/2 inch of mashed potatoes; dot with butter. (Might dust top with paprika and/or Parmesan.) Bake at 400 degrees F. till toasted, about 30 minutes.
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CHICKEN SHEPHERDS PIE ~ MOM’S CUISINE
Hope you enjoy❤️
Easy Shepherd's Pie Recipe
This Shepherd’s Pie recipe is a savory pie with a meat and vegetable gravy topped with creamy parmesan mashed potatoes. Shepperd’s Pie is a stunning and welcoming dish for the holiday table.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR THE POTATO TOPPING:
►2 lbs russet potatoes, peeled and cut into 1” thick pieces
►3/4 cup heavy whipping cream, warm
►1/2 tsp fine sea salt
►1/4 cup parmesan cheese, finely shredded
►1 large egg, lightly beaten
►2 Tbsp butter, melted to brush the top
►1 Tbsp Chopped parsley or chives, to garnish the top
INGREDIENTS FOR THE FILLING:
►1 tsp olive oil
►1 lb lean ground beef or ground lamb
►1 tsp salt, plus more to taste
►1/2 tsp black pepper, plus more to taste
►1 medium yellow onion, finely chopped (1 cup)
►2 garlic cloves, minced
►2 Tbsp all-purpose flour
►1/2 cup red wine
►1 cups beef broth or chicken broth
►1 Tbsp tomato paste
►1 Tbsp Worcestershire sauce
►1 1/2 cups frozen vegetables of choice
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:44 Prepping potatoes
2:29 Making pie filling
5:06 Adding potatoes over the pie filling
5:59 How to bake shepherd's pie
6:30 Finishing touches
7:17 Taste test
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Healthy Beef Shepherds Pie, Busy Moms Irish Shepherds Pie Recipe
In this Video I will Teach you How i Make My Healthy Beef Shepherds Pie, Busy Moms Irish Shepherds Pie Recipe
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Classic Shepherd's Pie | Gordon Ramsay
Gordon's take on a real British classic. The secret to this dish? It's all in flavouring the mince.
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