Old Fashioned Shepherd's Pie
It’s that special time of year again that calls for ye ‘ol Shepherd’s Pie. This dish is warm, hearty, and oh so delicious! This is a recipe the entire family will beg for time and time again!
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✅Ingredients
MASHED POTATOES:
• 4 large russet potatoes, peeled and cubed
• ¼ cup butter
• ¼ cup cream cheese
• ¼ teaspoon salt
MEAT FILLING:
• 1 to 1 ½ pounds ground lamb or ground beef
• 2 tablespoons butter
• 1 medium white onion, diced
• ¼ cup all-purpose flour
• 2 cups beef broth
• ¼ cup Worcestershire sauce
• Salt and pepper to taste
• 1 cup frozen peas and carrots
• ½ cup frozen corn kernels
• ¼ teaspoon thyme
• 2 cups cheddar cheese, to top
✅Instructions
00:00:15 - How to prepare potatoes to make mashed potatoes
1️⃣ 00:00:30 - Add potatoes to a large pot of boiling water. Boil the potatoes until soft, 15-20 minutes.
2️⃣ 00:00:44 - Meanwhile, cook ground lamb (or ground beef) in a large saucepan over medium-high heat until browned, about 5 minutes. Add in onion and saute until onion is soft and translucent, about 5 to 7 minutes.
3️⃣ 00:01:10 - Add in 2 tablespoons butter and let fully melt before adding in the flour, stir until well mixed and let cook for 1-2 minutes. Pour in the beef broth and Worcestershire sauce and bring to a simmer. Add in frozen peas, carrots, corn, and thyme. Stir occasionally until the sauce thickens.
4️⃣ 00:02:08 - At this point the potatoes should be done. Drain and mash using either a potato masher or hand mixer. Mix in the butter, cream cheese, and salt until everything is melted.
5️⃣ 00:02:35 - Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 pan. Spread meat and vegetable mixture into the bottom of the pan. Top with a layer of mashed potatoes. Sprinkle cheddar cheese on top.
6️⃣ 00:02:57 - Bake in a 350 degree oven, uncovered, for about 15-20 minutes, until cheese is warm and bubbly.
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Mini Shepherd's Pie | Delish
Herd of sheep not included.
DIRECTIONS
1. Preheat oven to 375º and coat a muffin tin with cooking spray. Lightly flour a work surface. Using a glass, cut pie crust into rounds for your muffin tin. Place pie crust in each cup and gently press down.
2. Bake until lightly golden, 6 to 8 minutes. Heat broiler.
3. Meanwhile, make beef mixture: In a large skillet over medium heat, heat oil. Add onion, carrots, and garlic and cook until softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.
4. Stir in frozen peas and corn and cook until warmed through, 3 minutes more.
5. Move mixture to one side of skillet and melt butter in empty side. Add flour and whisk until combined and golden, 1 minute, then pour in beef broth.
6. Combine with mixture and cook until thickened, 3 minutes.
7. Fill baked pie crusts with ground beef mixture and top with a big spoonful of mashed potatoes.
8. Broil until golden, 5 minutes.
9. Garnish with parsley and serve.
INGREDIENTS
Cooking spray, for muffin tin
2 tbsp. all-purpose flour, plus more for work surface
2 lb. sheets refrigerated pie crust
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 Carrots, peeled and chopped
2 cloves garlic, minced
1 lb. ground beef
1 c. frozen peas
1 c. frozen or canned corn
2 tbsp. butter
1/2 c. low-sodium beef broth
1 1/2 c. prepared mashed potatoes
Chopped fresh parsley, for garnish
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How I Make My Shepherd’s Pie| Simple and Delicious ???? Kid Friendly ???? #Shorts
Hey guys this is how I make my Shepherd’s Pie. The easy way! Literally dinner in thirty minutes! Even the kids enjoy this one!
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Easy Vegetarian Shepherd's Pie II Recipe
Ingredients:
2 cups vegetable broth, divided
1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
1/2 cup dry lentils
1/4 cup pearl barley
1 large carrot, diced
1/2 onion, finely chopped
1/2 cup walnuts, coarsely chopped
3 potatoes, chopped
1 teaspoon all-purpose flour
1/2 teaspoon water
salt and pepper to tast
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
Bake in preheated oven until lightly browned on top, about 30 minutes.
Nutrition
Calories: 184 kcal 9%
Fat: 5.2 g 8%
Carbs: 29.8g;10%
Protein: 6.2 g 12%
Cholesterol: 0 mg 0%
Sodium: 147 mg 6%
Based on a 2,000 calorie diet
Ultimate Shepherd’s Pie! Recipe in the comments. ????
Shepherd’s Pie #shorts
Huge shout out to @shiloh002 for this incredible mix.
????Recipe here:
❂ Ingredients:
Meat Filing:
Olive oil
1 cup chopped yellow Onion
1 cup Carrot
1.5 lb. 90% lean ground Beef (or ground lamb)
1 Tsp fresh rosemary
1 Tsp fresh thyme
1/2 Tsp Salt
1/2 Tsp ground Black Pepper
2 Tbsp Worcestershire sauce
2 Garlic cloves -minced
2 Tbsp all purpose Flour
2 Tbsp Tomato Paste
1 cup Beef broth
1/2 cup red Wine
1 cup frozen green Peas
1 cup frozen sweet Corn
Potato Topping:
3 lb. russet Potatoes
8 Tbsp unsalted butter -1 stick
1 1/2 cup heavy Cream
2 egg Yolks
1/2 Tsp Salt
1/4 Tsp ground black Pepper
1/3 cup parmesan Cheese
❂ Cooking process:
⁃ Place the potatoes in a pot, cover with cold water. Bring the water to a boil. Reduce to a simmer. Cook until cooked.
⁃ Squeeze potatoes through a potato masher
⁃ Add butter, yolks, heavy cream, salt, pepper and parmesan cheese. Stir until well combined.
⁃ Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions and carrot. Cook 5 minutes, stirring occasionally.
⁃ After 5 min add rosemary with thyme and tomato paste and mix well.
⁃ Add the ground beef to the skillet and break it apart with a wooden spoon. Salt and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
⁃ Add flour and mix well.
⁃ Then add wine and boil it down.
⁃ Then pour in the beef broth and Worcestershire sauce and add peas and corn.
⁃ Bring the liquid to a boil then reduce to simmer. Simmer for 10 minutes, stirring occasionally.
⁃ Set the meat mixture aside. Preheat oven to 400 degrees F.
⁃ Using a pastry sleeve, lay a layer of potatoes in a baking dish and level the potato mass.
⁃ Pour the meat mixture.
⁃ Put a layer of potatoes on top again and level it.
⁃ Sprinkle Parmesan on top.
⁃ Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
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