Shepherd’s Pie with an Italian accent!
Probably the most delicious Shepherd’s pie you will taste! This one has an Italian accent! Shepherd’s pie is one of those foods that both kids and adults alike, enjoy eating. After all, its meat in sauce with mashed potatoes, and who doesn’t like that, right? It’s truly a comforting food at any time. The way I like to eat it, is to mix it up a little bit at a time using your fork. You need each mouthful to have mixed meat and potato, and wow, heaven!! This recipe is far from the traditional 1800 Irish version, that is why this it comes with an Italian accent. Traditionally you would find Guinness beer, and the potato pie idea was to use up any leftovers. In this version I used a full-bodied red wine. I also love the Parmesan crust on the mashed potatoes. Adding dried porcini or Italian forest mushrooms brings the meat flavour to a higher umami level. People confuse shepherd pie with cottage pie. While there’s subtle differences, shepherd’s pie is made using beef instead of lamb. This is one of those dishes that you can make ahead of time and freeze batches for those readymade meals. How convenient! Simply avoid baking it the first time, until ready to reheat. This way it tastes just as fresh. You can either microwave it or reheat in the oven. Once made, you can store it at least a couple of days in a nice cold fridge, in fact it develops even more flavour the following day. So, get your lamb ready and start making it today. Why not double the recipe and freeze portions ready to eat. Either way you will love this comfort food, enjoy my Shepherd’s Pie and happy cooking!
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Easy Lamb Shepherd’s Pie
Easy Lamb Shepherd’s Pie
Shepherd's Pie | Gordon Ramsay's The F Word Season 3
A great British classic that's absolutely delicious.
The F Word's bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond.
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The Best Classic Shepherd's Pie Recipe! | with Lamb Filling & Garlic Parmesan Potatoes!
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Learn how to make the most delicious and aromatic classic shepherd’s pie! This incredible potato and lamb casserole is made with a saucy ground lamb filling with peas, corn, carrots, red wine and Worcestershire sauce! Plus, fresh herbs such as thyme, rosemary and parsley add even more aroma and flavor! I top it off with creamy garlic and parmesan mashed potatoes. You’ll love this easy, classic dish for Easter, or any time you’re craving some delicious comfort food! Not a fan of lamb? Make this dish with ground beef instead.
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INGREDIENTS:
1 lb (454 g) ground lamb or beef
Cooking oil
Salt/Pepper
2 to 3 tbsp (43 g) salted butter
1 large onion, diced
3 medium carrots, diced
5 to 6 garlic cloves, minced
½ cup (67 g) frozen, thawed sweet peas
½ cup (82 g) canned corn, drained
1 tbsp (2 g) EACH, fresh chopped: fresh thyme, rosemary and parsley
1 tsp paprika
½ cup (120 ml) red wine, such as Cabernet
2 to 3 tbsp (30 – 45 ml) Worcestershire sauce
2 tbsp (28 g) tomato paste
¼ cup (60 ml) ketchup or tomato sauce
Salt/Pepper, to taste
3 tbsp (23 g) all-purpose flour
1 cup (240 ml) beef broth
For Mashed Potatoes:
5 to 6 medium potatoes, peeled and cubed
½ cup (113 g) salted butter
1 cup (90 g) grated Parmesan cheese
1 tsp garlic powder
1 tbsp (2 g) fresh chopped parsley
1 tsp fresh thyme
Salt, to taste
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#shepherdspie #tatyanaseverydayfood #comfortfood #lamb
Gordon Ramsay's Shepherd's Pie
Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
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