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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Classic Shepherd's Pie | Gordon Ramsay
Gordon's take on a real British classic. The secret to this dish? It's all in flavouring the mince.
From Gordon Ramsay’s The F Word
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How to Make The Perfect Shepherd's Pie/Cottage Pie | Chef Jean-Pierre
Hello There Friends, Today I'm going to be making one of my favorites. Shepherd's Pie, or since it's made with beef, a Cottage Pie. This is so delicious and you must make it with my buttery yukon gold mashed potatoes. Remember to get a perfect slice you must refrigerate it and then reheat it after cutting. Let me know what you think in the comments below.
RECIPE LINK:
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Clarified Butter Video:
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❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Vegan Shepherd's Pie | Jamie Oliver
This vegan shepherd's pie is part of Jamie's brand new, free budget friendly meal plan. It's a delicious meal designed to be good on your wallet, but not sacrificing any flavour. With sundried tomatoes, mushrooms, chickpeas and lentils it's bound to be your favourite vegan hearty meal; perfect to warm you up in these colder months! Check out the full free meal plan in this link -
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The Best Shepherd's Pie
The Best Shepherd's Pie
(technically, this is Cottage Pie, since it uses beef instead of lamb)
Preheat your oven to 400f
In a large frying pan over medium high heat, sauté your vegetables, mushrooms and garlic for 5 minutes. Then add beef. Once fully cooked, add the tomato paste, Worcestershire sauce, herbs and chicken stock. Then season with salt
Reduce for 10 minutes and add frozen peas. Smooth out and flatten the mixture, then add the mashed potatoes on top.
Bake for 30 minutes then rest for 20 before serving.
Enjoy!
Shepherd's pie #shorts
Ingredients
- 2 carrots, grated
- 1 brown onion, diced
- Small bunch thyme, finely sliced
- 2 tbsp olive oil
- 800g lamb mince
- Salt and pepper to taste
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 200ml red wine
- 600ml chicken stock
- 150g frozen peas
- 1 kg potatoes peeled
- 100ml milk
- 100g parmesan
Method
1. In a large pan over med-high heat, add the oil and once it’s hot saute the onions with a pinch of salt
2. After 3 minutes, add the carrot and cook for a further 2 minutes
3. Add the thyme and then the lamb mince with a good pinch of salt and pepper
4. Stir well before adding the Worcestershire sauce, wine and tomato paste
5. Cook this down until the wine is almost gone then add the stock and cook for 1 hour on low
6. While this is cooking, place the potatoes in a large pot and cover with water and a big pinch of salt. Cook over med-high heat for 25-30 minutes or until the potatoes are fork tender
7. In the last 5 minutes of cooking the lamb, add the peas and stir well
8. Mash the cooked potatoes and stir through the butter, milk and half of the parmesan. Mix well
9. Add the lamb to a large oven-proof dish and top with the mash and finish with the grated parmesan
10. Place into a 180c over for 25 minutes or until golden brown