How To make Shepards Pie
1 lb Cold, leftover roast, lamb, 1/2 oz Flour
Beef, veal, pork orn 1/4 pt Meat stock or milk Combination of these meats Salt and pepper to taste 1 1/2 lb Potatoes Milk
1 1/2 oz 1 1/2 T butter or margarine
Mince the cold meat, removing all fat, skin and gristle first. Cook potatoes, peeled and cut in halves, until soft enough for mashing. Melt 1 tablespoon butter or maragrine in a saucepan and stir in the four. To this add slowly stirring, 1/4 pint meat stock or milk. When smooth and fairly thick and just to the point of boiling, stir in the minced meat. Stir over a low heat for 3 minutes, seaoning with the salt and pepper to taste. Pour into a flat oven proof dish and refrigerate. Meanwhile, mash the potatoes, season and stir in 1/2 teaspoon butter or margarine, and a little milk and whick with a fork until smooth. Set aside until the minced meat is cool enough to have solidified and formed a solid surface. If you add the potatoes to hot mince, it will sink into it. When cool, spread the potatoes about an inch thick all over the dish, working lightly with a fork. Dot with pieces of butter or cover with grated cheese, if liked. Bkae in a 400 degree oven for 30 minutes. This dish may be prepared in the morning and left for cooking in the evening wothout harm. Cabbage is the best vegetable to accompany this dish. -----
How To make Shepards Pie's Videos
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.
From Gordon Ramsay’s The F Word
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Shepherd's Pie | The F Word
Gordon Ramsay's recipe for shepherds pie for Season 3 of The F Word .
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How To Make The Best Shepherd's Pie Ever
Today we're making shepherd's pie. This is one of the best comfort food dishes in the world and I think you'll agree. Obviously, make this before St. Paddy's Day, but it really is worth making any time of the year. I hope you enjoy this shepherd's pie video!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SHEPHERD'S PIE PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the mashed potatoes
3 ½ (1600 grams) pounds russet potatoes peeled
1 ¼ (115 grams) cups Parmigiano Reggiano grated, divided
¾ cup (170 grams) heavy cream plus more if too dry
1 stick (113 grams) butter melted
salt and pepper - to taste
3 large egg yolks
For the filling
2 pounds (910 grams) ground lamb
1 ½ (225 grams) cups frozen peas
1 large onion - diced
3 celery ribs - diced
3 medium carrots - diced
5 cloves garlic - minced
3 ounces (85 grams) tomato paste
¼ cup (35 grams) all-purpose flour
1 12-ounce (354 grams) bottle of Guinness
¼ cup Worcestershire sauce
1 tablespoon fresh thyme - leaves only
1 tablespoon fresh rosemary - chopped, leaves only
2 cups (460 grams) low-sodium beef stock
salt and pepper - to taste
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Shepherd's Pie | Basics with Babish
This video is sponsored by Bushmills. For more from Bushmills, click here:
Unlike most St. Patty's Day celebrations, shepherd's pie is full of distinctly Irish ingredients. Treat yourself to this easy, flavorful, comforting classic - and leave out the green food coloring. There are peas and chives, those are all the green you need.
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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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Natasha's Kitchen
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Meridian, ID 83680
USA
#natashaskitchen #shepherspie #dinner
Shepherd's pie #shorts
Ingredients
- 2 carrots, grated
- 1 brown onion, diced
- Small bunch thyme, finely sliced
- 2 tbsp olive oil
- 800g lamb mince
- Salt and pepper to taste
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 200ml red wine
- 600ml chicken stock
- 150g frozen peas
- 1 kg potatoes peeled
- 100ml milk
- 100g parmesan
Method
1. In a large pan over med-high heat, add the oil and once it’s hot saute the onions with a pinch of salt
2. After 3 minutes, add the carrot and cook for a further 2 minutes
3. Add the thyme and then the lamb mince with a good pinch of salt and pepper
4. Stir well before adding the Worcestershire sauce, wine and tomato paste
5. Cook this down until the wine is almost gone then add the stock and cook for 1 hour on low
6. While this is cooking, place the potatoes in a large pot and cover with water and a big pinch of salt. Cook over med-high heat for 25-30 minutes or until the potatoes are fork tender
7. In the last 5 minutes of cooking the lamb, add the peas and stir well
8. Mash the cooked potatoes and stir through the butter, milk and half of the parmesan. Mix well
9. Add the lamb to a large oven-proof dish and top with the mash and finish with the grated parmesan
10. Place into a 180c over for 25 minutes or until golden brown