The Best Shepherd's Pie You'll Ever Have w/ Anne Burrell | The Best Thing I Ever Made | Food Network
If Anne had to describe her favorite pie it would be a layer of luscious lamb stew topped with a layer of fluffy, creamy mashed potatoes.
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Shepherd's Pie
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 2 hr 35 min
Prep: 20 min
Cook: 2 hr 15 min
Yield: 8 servings
Ingredients
Extra-virgin olive oil, as needed
2 pounds boneless lamb shoulder or leg, cut into 1/2-inch dice
Kosher salt
1/2 cup flour
2 large leeks, white part only, cut into 1/2-inch dice
3 ribs celery, cut into 1/4-inch dice
3 carrots, peeled and cut into 1/4-inch dice
2 cloves garlic, smashed and finely chopped
1/4 cup tomato paste
1 cup red wine
3 to 4 cups chicken stock
2 bay leaves
1 bundle fresh thyme
2 pounds Yukon gold potatoes, cut into 1-inch dice
3/4 to 1 cup heavy cream
2 to 3 tablespoons cold butter
1 cup frozen peas
Directions
Coat a wide pan with olive oil and bring to a medium-high heat.
Season the lamb with salt and toss with the flour. Add the lamb to the pan and brown well on all sides. Remove the lamb from the pan and reserve. Ditch the oil in the pan and add a splash new olive oil.
Add the leeks, celery, and carrots to the pan. Season the mixture with salt and cook, stirring frequently until the vegetables are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook 2 to 3 minutes more. Add the lamb back to the pan and stir to combine.
Add the tomato paste and cook until the tomato paste starts to brown, about 2 to 3 minutes.
Add the wine and cook until it reduces by 1/2. Add enough stock to just cover the surface of the lamb. Taste and season with salt, if needed. Toss in the bay leaves and thyme bundle. Bring the stock to a boil and reduce to a simmer. Partially cover and simmer for 1 hour, or until the lamb is tender. When the stock level reduces replace with more to keep the meat submerged.
Place the potatoes in a medium saucepan and cover by 1-inch with tap water. Season the water with salt and bring the water to a boil. Boil the potatoes until they are fork tender, about 15 minutes. Drain the water from the potatoes and pass them while they are still hot through a food mill. In a small saucepan over medium-high heat, bring the cream to a boil. Beat the cold butter and hot cream into the pureed potatoes. Taste and season with salt, if needed. The potatoes should be creamy and very flavorful.
Remove the lid from the lamb and add the peas. Simmer for 15 minutes more to allow the stock level to reduce. Taste and adjust the seasoning, if needed. When done, the lamb mixture should be thick and stew-like. Remove the bay leaves and thyme bundle and discard.
Preheat the broiler.
Transfer the lamb to a wide, flat flameproof baking dish. Spread the mashed potatoes over the lamb mixture in an even layer. Place the baking dish under the preheated broiler. Broil until the potatoes are golden brown and crispy.
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The Best Shepherd's Pie You'll Ever Have w/ Anne Burrell | The Best Thing I Ever Made | Food Network
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Cutting a red velvet pie
RED VELVET PIE (NO OVEN)
Have you tried this one? Bake a red velvet pie without the use of an oven!
#redvelvet #recipe #food #cake #nobake
RED VELVET BATTER
3 eggs (m)
200 g granulated sugar
8 g vanilla sugar
pinch of salt
125 ml sunflower oil
175 ml buttermilk
red gel food coloring
210 g all-purpose flour
10 g cocoa powder
7 g baking soda
7 ml vinegar
FILLING
250 g mascarpone
50 g granulated sugar
8 g vanilla sugar (1 sachet)
16 g cream stiffener
500 ml heavy cream
Break the eggs into a deep bowl. Add the sugar, vanilla sugar, and salt. Mix until it turns light yellow.
Add the sunflower oil and mix until well combined. Add the buttermilk and the gel food coloring. Mix for 30 seconds. Sift the flour and cocoa powder into the bowl. Mix until smooth. In a separate bowl, combine the baking soda and vinegar. Mix well and add it to the red velvet batter. Fold the mixture into the batter.
Divide the batter into three parts (280 grams of batter per cake).
Heat a frying pan over medium heat (induction level 5). Grease it well and place a sheet of parchment paper on it. Add the red velvet batter and spread it evenly. Cook covered for 7-10 minutes. Repeat this process with the remaining batter.
Allow the red velvet cake to cool.
In a deep bowl, combine the mascarpone, sugar, vanilla sugar, and whipped cream stabilizer. Mix well. Gradually add the unwhipped heavy cream and mix until the filling forms stiff peaks. Transfer the filling to a piping bag and refrigerate for a while.
Take a layer of cake and place it on a cake board. Pipe a layer of cream onto the cake and spread it evenly. Place another layer of cake on top. Pipe another layer of cream and spread it well. Place the final cake layer on top. Pipe cream on top and spread it evenly over the red velvet cake, including the sides.
Decorate the red velvet cake as desired. Pipe a dollop of filling on top and garnish with red velvet crumbs. Cut the red velvet cake into beautiful slices.
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