Once You Try Shepherd's Pie This Way There Is No Going Back
This Shepherd's Pie left me with nothing but a warm and fuzzy feeling inside. Happy cooking my friends.
Recipe:
Whipped potato topping:
3 lbs russet potatoes with 1/2 tbsp kosher salt in boiling water
1 cup whole milk
3/4 cup heavy cream
7 oz unsalted butter
3 egg yolks
Salt to taste
Shepherds Pie Lamb filling:
2 lbs 80/20 ground lamb
1 large white or yellow onion
3 stalks celery
4 medium bunched carrots
1 1/2 tsp rosemary salt
1 tsp fresh ground black pepper
5 tbsp tomato paste
3 oz frozen peas
4 cups of beef stock were reduced by 75% after adding to the lamb mix
Pepper to taste
(optional) Worcestershire sauce can be nice in Shepherd's pie
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Shepherd's Pie Recipe | Dinner Recipes
Shepherd's Pie Recipe | Dinner Ideas - Here's another easy dinner option, Shepherd's Pie. No longer do you have to go out and buy this delicious comfort food. You can make it at home in no time.
Enjoy!
Shepherd's Pie is traditionally made with Ground Lamb and typically has a Gravy in the Meat.
Ingredients
3 lbs. Potatoes
2 - 3 lbs. Lamb or Ground Beef (90/10)
1 Large Onion, chopped
1 cup Frozen Peas
1 cup Frozen Corn
1 cup Frozen Carrots
2 tbsp Extra Virgin Olive Oil
4 Garlic Cloves, minced or shredded
2 tbsp Tomato Paste
2 tbsp Worcestershire Sauce (W- Sauce)
4 Egg Yolks
1 cup Chicken Stock
1 cup Sour Cream
1 cup Grated Parmesan Cheese
1/4 cup Butter
1 tbsp Thyme
1 tbsp Rosemary
Salt and Pepper to taste
Can bake in a 13 x 9 Baking Dish
Bake in oven @ 425 Degrees F (220 Celsius) for 30 mins.
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Shepherd’s Pie / Cottage Pie ❤️
Shepherd’s Pie or Cottage Pie is a delicious casserole made with ground meat, vegetables and topped with mashed potatoes, here in the States many of us prepare it with ground beef , so we call it Cottage pie, I kept the Shepherd’s pie name because that’s how most of know it. Shepherd’s pie is a one pot dish made with hearty meat, vegetables and mashed potatoes and it can be enjoyed alone, with some crusty bread or a side salad. This Shepherd’s pie can be prepared in a short time and will become your favorite new casserole. Shepherd’s pie is comfort food at its best, and I hope you give it a try.❤️
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INGREDIENTS ___________________
1 lb. Ground beef 80/20
1 medium onion (diced)
1 Tbsp freshly chopped Rosemary
1/2 tsp chopped thyme (or dry)
1/4 tsp rubbed sage
1 Tbsp Worcestershire sauce
2 large garlic cloves (finely minced)
1 Tbsp Tomato Paste
1 C. Frozen peas
3/4 C. Small diced carrots (or frozen)
1 1/2 C. Beef broth
Salt as needed
Pepper as needed
2 1/2 Tbsp All purpose flour
1 chopped celery rib
INGREDIENTS FOR POTATOES ____________
2 lbs. Russet potatoes (about 1 inch cube)
1 1/2 tsp salt to boil potatoes
3 Tbsp butter
3/4 C. Milk
1 egg yolk (optional)
Salt as needed
Pepper as needed
2/3 C. Freshly shredded white extra sharp cheddar cheese
1 Tbsp chopped chives (optional)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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Low Carb SHEPHERD'S PIE - The BEST Keto Shepherds Pie Recipe
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Keto SHEPHERD’S PIE - The BEST Low Carb Shepherds Pie Recipe!
*Low Carb Shepherd’s Pie*
by Highfalutin’ Low Carb
Shepherd’s pie is a comfort food that spans both time and distance. Popular on multiple continents, the layers of minced meat, tender vegetables, and fluffy potato topping is universally loved. This keto version swaps cauliflower for the mashed pota- toes and tender green beans for the traditional carrots, all on top of a flavorful base of ground beef. Try substituting ground lamb for the beef, to get a truly authentic pub-style classic.
#shepherdspie #lowcarbshepherdspie #ketoshepherdspie
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FOR THE CAULIFLOWER
1 pound frozen cauliflower florets
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
FOR THE BEEF
2 pounds ground beef
1 small onion, diced
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
FOR THE VEGETABLES
2 tablespoons butter
1/2 pound green beans, chopped
1/2 pound white button mushrooms, sliced
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese
TO MAKE THE CAULIFLOWER
1. In a large, microwave-safe bowl, combine all the ingredients.
2. Cover with a plate and cook in the microwave for 5 minutes on high. Stir well and cook, covered, for another 5 minutes or until tender.
3. Use a potato masher or large slotted spoon to mash the cauliflower to the consistency of mashed potatoes. Set aside. Preheat the oven to 375°F.
TO MAKE THE BEEF
4. In a large skillet over medium-high heat, combine the beef and onion. Cook until the beef is browned and broken apart and the onion is translucent, about 8 minutes. Drain off any excess fat.
5. Add the garlic, Worcestershire sauce, salt, and pepper, and cook until the garlic is fragrant, about 1 minute.
6. Evenly spread the beef in a 9-by-13-inch baking dish.
TO MAKE THE VEGETABLES
7. In the same skillet used to cook the beef, combine the butter, green beans, mushrooms, and garlic powder. Sauté until the beans are tender, about 8 minutes. Spread the bean mixture on top of the ground beef in the casserole dish.
8. Evenly spread the mashed cauliflower on top. Sprinkle with the cheddar.
9. Bake for 20 minutes. Turn the broiler to high and cook for 5 more minutes to melt the cheese and brown the top. Serve.
TIP: This recipe uses frozen cauliflower, but fresh cauliflower is also great. Regardless of which you select, the cauliflower can also be steamed on the stovetop instead of cooked in the microwave. Add about an inch of water to the pot, cover, and cook on medium-high heat for about 10 minutes or until the cauliflower is fork tender.
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*Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with, or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I present are solely my own.*
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Shepherd's Pie Done RIGHT
Today we're doing Shepherd's Pie RIGHT by addressing the technical mistakes that will take it from good to great. Click here to get 15% off PLUS free shipping on any Catalina Crunch Cereal pack. Use my code LAGERSTROM at checkout.
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-- RECIPE --
▪2.5lb/1200g peeled russet potatoes
▪350g or about 2med onions, chopped
▪200g or 2-3 large carrots, medium diced
▪200g or 3-4 ribs celery, medium diced
▪200g or about ½ bulb fennel, medium diced
▪20g or 4-5 cloves garlic, chopped
▪40g or 3Tbsp olive oil
▪3lbs/1.5kg ground lamb (sub lean beef if you can’t find lamb)
▪salt
▪250g or 1c dry red wine (pinot noir, chianti, cab, etc…)
▪50g or 3 ½ Tbsp tomato paste
▪50g or 2 ¾ Tbsp beef paste (better than bouillon if you can find it)
▪50g or 3 ¾ Tbsp worcestershire
▪2g or 1t black pepper
▪2g or 2t fresh thyme, chopped
▪25g or 3 ½ Tbsp all purpose flour (sub gf flour or corn starch)
▪450g or 1 3/4c beef stock (sub chicken)
▪15g or 1/4c parsley, chopped
▪150g or 1 1/4c frozen peas
▪115g/1 stick unsalted butter, melted
▪125g or 3/4c heavy cream
▪125g or 1/2c sour cream
▪125g or 1c grated parmesan
▪3 egg yolks
Add potatoes to a stock pot, cover with water and bring to a boil. Once boiling, reduce heat to medium low and cover. Cook for 30-40min or until a knife or cake tester doesn’t meet resistance when inserted. Drain and pass through a potato ricer.
Stir in melted butter, cream, sour cream, parm, and two very large pinches of salt. Taste for seasoning. Add more salt if needed. Stir in egg yolks.
Toss all cut veggies together in a bowl.
Heat a large heavy bottomed pot over high. When hot, add olive oil and ground lamb and break apart while cooking. It should take about 5 minutes for the water to cook off then 5-10 more minutes to brown meat.
When meat has begun to take on color and brown fond is forming in the bottom of the pot, add veggies and 1Tbsp 15g of salt. Stir to combine and cook for 3-4 more min until veg has begun to soften. Add wine to deglaze pot, scraping up fond on the bottom.
Stir in tomato paste, bouillon, worcestershire, and black pepper. Once wine is mostly reduced, stir in thyme and flour. Cook until bottom of the pot glazes up with fond again, then add stock. Bring to a simmer then cover and lower heat to medium low to simmer until sauce is reduced by half and veggies are tender, about 10 min. Taste for seasoning and adjust with salt if needed.
Off heat, stir in parsley and peas.
Scoop filling into a 9”x13” (23cm x 33cm) baking dish. Press into dish and smooth to create an even layer. Spoon mashed potato mixture over the top and spread into even layer. Use a spoon or knife to “rough up” the top of the potatoes. You’re creating texture that can get crisp here. Feel free to be creative. Top with parmesan cheese.
Place baking dish on a sheet tray and bake in a preheated 425F/220C oven for 25min. After 25 min, move dish under a high broiler for a minute or so until top is golden and crusty - keep an eye during broiling because potatoes can burn quickly.
--
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CHAPTERS:
0:00 Intro
0:10 Making the potatoes for the “crust”
0:38 Making the shepherd’s pie filling
4:22 My love of cereal is real (ad)
5:21 Finishing the filling
5:58 Building and baking the pie
8:17 The reveal
8:50 Let’s eat this thing
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Mashed Potatoes for Shepherd's Pie
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