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Shepherds Pie

Shepherds Pie

I don't remember now how he says it in Romanian, :(

  • 250 gr minced meat (pork or beef)
  • 1.5 kg of potatoes
  • a medium onion
  • 2 carrots
  • 150 gr mushroom mushrooms
  • 100 gr tomato puree concentrate / broth
  • a tablespoon of margarine, milk for puree
  • salt pepper

Servings: 6

Preparation time: less than 90 minutes

How to prepare Shepherds Pie RECIPE:

Put the potatoes to boil, from which a puree will be made with margarine and a little cold milk. It doesn't get very soft.

In another pot, cook the chopped onion with the carrot, add the minced meat and cook for 8 minutes, add the tomato sauce and the mushrooms and cook a little longer until the mushrooms are fried.

Put the meat in a baking dish and over the mashed potatoes. Make shapes with a fork on top to make the puree crispy once put in the oven.

Bake for about 15 minutes until we see the sun sauce coming out on the edges.

Easy Shepherd & # 8217s Pie Variations:

Want to customize your shepherd & # 8217s pie recipe? Feel free to:

  • Make it vegetarian. To make a vegetarian shepherd & # 8217s pie, just omit the meat and double the amount of mushrooms. (It could also be delicious to stir in a cup of cooked farro as well.) And of course, use veggie stock instead of beef stock, and vegan Worcestershire sauce (if you don't eat anchovies).
  • Make it vegan. Do the above, plus use vegan butter, milk and cream cheese in your mashed potatoes.
  • Make it gluten-free. Nix the flour and whisk 1.5 tablespoons cornstarch together with the (room-temperature) stock before adding it to the sauce. Also be sure to double-check, as always, that all of your other ingredients are GF certified.
  • Use sweet potatoes: For an amazing sweet + savory combo, feel free to use sweet potatoes instead of Russets or Yukon golds in your mashed potatoes. So good.

Freezer-Friendly Shepherd & rsquos Pie

This is a great dish to make ahead of time and store in the freezer for a future meal.

This Shepherd's Pie is a great dish to make ahead of time and store in the freezer for a future meal. Ground beef and veggies are cooked in a simple sauce, then topped with crispy browned cheddar mashed potatoes.

From Joanne Ozug of Fifteen Spatulas.

For the beef and vegetable layer:

corn kernels (I used frozen)

clove garlic, pressed or minced

For the mashed potato layer:

Yukon Gold potatoes, peeled and cut into large cubes

butter, softened or melted

Heat a large skillet (I prefer nonstick here) over medium high heat, then add beef. Brown beef until fully cooked, about 5 minutes (I find there & rsquos enough fat released in the beef that I don & rsquot need to add oil to the pan). Soak up excess beef fat with a paper towel, then add onion and carrot. Season with a pinch of salt and pepper, then cook for 10 minutes, until soft.

Add the peas and corn, and cook for 2 minutes. Add butter to the pan and toss around until fully melted, then stir in flour, thyme leaves, and garlic. Stir for 1 minute, until flour disappears. Add beef stock, then bring liquid to a boil over high heat. Cook for a minute or two until broth thickens into a light sauce. Remove pan from heat and transfer beef and veggie mixture to an 8x8 baking dish.

To make the mashed potatoes, place cubed potatoes in a pot filled with cold water. Place on the stove set over high heat and bring to a boil. Cook for about 5 minutes, until potato cubes are fork-tender. Drain potatoes, then spread them out on a sheet pan in a single layer and let sit for a couple minutes so the steam can escape. Use a fork or potato masher to mash the potatoes, then stir in cream, milk, butter, and cheese. Make any necessary seasoning adjustments with salt and pepper. Spread mashed potatoes on top of the beef and veggies in the 8x8 baking dish.

Bake shepherd & rsquos pie for 20 & ndash25 minutes, until mashed potatoes are golden brown and crispy on top. Serve and enjoy!

Freezer Instructions: After baking, let pan cool to room temperature, then cover tightly with foil and place in the freezer for up to 2 months. When ready to eat, reheat the shepherd's pie (still covered with the foil) for 1 hour in a 350 & ordmF oven. If you thaw the pie in the fridge the night before, you can cut that time in half.

I & rsquom somewhat of a newbie to the whole freezer food thing, but with my first baby currently in my belly and ready to make his appearance in a couple months, I & rsquove been experimenting with it and starting to pay a lot more attention to planning out some frozen meals. In the past months I & rsquove been stocking a lot more frozen soups and things in the freezer, and wow, is it great to just pull something out to defrost and eat!

Shepherd & rsquos pie is a rustic dish originally from the UK, and it & rsquos the perfect type of comfort food to keep on hand in the freezer. While it & rsquos traditionally made with ground lamb, I & rsquom not a big fan of lamb and always use beef instead (making this technically a cottage pie). Feel free to use whichever meat you & rsquod like here.

This recipe has two main components to it, but both are very easy. The beef and vegetable layer on the bottom cooks very quickly (as with all ground meat dishes), and the mashed potatoes on top are likewise very simple to prepare. Plus, if you & rsquove got leftover mashed potatoes from another meal, it & rsquos even easier to put this together!

Let me show you how to make this cozy dish.

Start by browning a pound of ground beef in a skillet, until fully cooked. This should take about 5 minutes. Since the meat I & rsquom using is 85/15 and has a fair amount of fat in it already, I didn't bother adding any oil to the pan.

In fact, I usually take a sheet of paper towel and blot out some of the excess before moving on.

Add chopped onion, chopped carrots, salt, and pepper to the pan. Cook for about 10 minutes, until soft.

Next add peas and corn (I used frozen for both).

Let that cook for a couple minutes, then melt in two tablespoons of butter.

Add flour, garlic, and fresh thyme leaves to the pan, and stir.

Add a cup of beef stock to the pan, and turn the heat to high to bring the liquid to a boil. Cook for a minute or two until the broth thickens into a light sauce. Transfer the beef and veggie mixture to an 8 & times8 baking dish, then get ready to make the mashed potato topping.

Cut two pounds of Yukon gold potatoes into large cubes, then cover with cold water and generously season the water with salt.

Bring the water to a boil, then cook for about 5 minutes until the potatoes are fork tender. Drain the potatoes and spread them out onto a sheet pan. I like doing this because the steam can escape better when the potatoes are spread out, preventing gummy potatoes, and also because it's easier to mash stuff on flat surfaces. Mash the potatoes well with a fork.

Now add the fun ingredients, like heavy cream, milk, and butter.

I also like to add grated sharp cheddar cheese, but you can leave the potatoes plain if you don & rsquot want cheesy mashed potatoes.

Portion the mashed potatoes over the beef and veggie mixture.

Spread the potatoes evenly until the beef and veggies are completely covered, then bake for 25 minutes until golden brown on top.

Crispy and golden mashed potatoes, oh yes.

Let & rsquos not forget the beef and veggies, too. Such comfort food!

Go ahead and serve it if you plan to eat it right away. Otherwise, you can let the pan cool to room temperature, then cover tightly with foil and place in the freezer for up to two months. When ready to eat, reheat (still covered with the foil) for one hour in a 350 & ordmF oven. If you thaw the pie in the fridge the night before, you can cut that time in half.

Shepherd & # 8217s improvised pie. I mean the shepherd's pie (English)

And yet, what was wrong? The puree on the surface, which had to be sticky, came out softer due to too much butter and sweet cream. So part of it merged with the sauce in the pan and the appearance left something to be desired. But the taste! Here is another story. The taste was excellent. That's why the three of us finished a large tray at one table.

Shepherd & # 8217s pie is usually made with minced lamb but I also make it with minced beef or diced beef.

And today I have the third option.

Ingredients for Shepherd & # 8217s beef pie

4 small to medium onions (there are only three in the picture, but they were 4)
4-5 cloves of garlic
3 medium carrots
700 g beef small cubes
a box of mashed tomatoes
(I've been using Mutti since Juha suggested it to me)
200 g frozen green peas
900 g of flour potatoes
30 g butter
70 ml sweet cream
(can also be 3.5% fat milk)
2 tablespoons rapeseed or sunflower oil
a tablespoon of paprika
a teaspoon of dried thyme
salt pepper

A 30 x 25 cm yena, ceramic or metal tray (approximately).

First of all, prepare a stew cooked slowly under the lid. Here's how:

Wash and clean the vegetables. Finely chop the onion, mash with a knife blade and chop the garlic. Carrots are cut into cubes, potatoes are cut into cubes.
In a large saucepan, fry the onion and garlic together in oil for about 5 minutes. Add the beef and brown on all sides. Add the paprika and thyme and then pour in the mashed tomatoes. Put the lid on, bring to a boil and then simmer for 1.5-2 hours, until the meat is tender. Add the diced carrots and peas and leave for another 10-15 minutes. There must be a little sauce left, otherwise there is a risk of putting it out in the oven.
While the stew is cooking, put the potatoes to boil.
When ready, strain and mix with butter, sweet cream or milk, salt to taste. The puree must come out a little stronger, mine was soft and frothy and melted with the stew sauce.

Put the stew with the nice low sauce in the pan, cover with puree, roll it nicely with a fork.
The oven must be preheated to 200 degrees C.
Bake for about 35-40 minutes, until the puree is browned on the surface and the stew underneath boils slowly.
That's all.

An English Shepherd & # 8217s pie is made with less tomato sauce, and everything boils in beef-based soup. I've tried both and I like them just as much.

Another option was with bunches of cauliflower instead of peas and it was eaten just as quickly.

Shepherd & # 8217s pie recipes from other Romanian bloggers:

Recipe Summary

  • 1 pound ground beef chuck
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon dried thyme
  • 2 tablespoons ketchup
  • 1 tablespoon all-purpose flour
  • 1 box (10 ounces) frozen mixed vegetables (no need to thaw)
  • Coarse salt and ground pepper
  • 3 cups mashed potatoes

Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic cook until softened, about 4 minutes.

Add thyme, ketchup, and flour stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.

Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. It serves.

Cottage Pie is made with beef and Shepherd’s Pie is made with lamb.

Shepherds herd sheep. Not cows. That & # 8217s how I remember it !!

Other than beef vs lamb, they are essentially exactly the same recipe.

So a Shepherd & # 8217s Pie made with beef is Cottage Pie, and Cottage Pie made with lamb is Shepherd & # 8217s Pie!