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:
Baking dish:
Nonstick pan:
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Chef turns my McDonald’s into a SHEPHERD’S PIE?!????????????
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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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
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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-- RECIPE --
▪2.5lb/1200g peeled russet potatoes
▪350g or about 2med onions, chopped
▪200g or 2-3 large carrots, medium diced
▪200g or 3-4 ribs celery, medium diced
▪200g or about ½ bulb fennel, medium diced
▪20g or 4-5 cloves garlic, chopped
▪40g or 3Tbsp olive oil
▪3lbs/1.5kg ground lamb (sub lean beef if you can’t find lamb)
▪salt
▪250g or 1c dry red wine (pinot noir, chianti, cab, etc…)
▪50g or 3 ½ Tbsp tomato paste
▪50g or 2 ¾ Tbsp beef paste (better than bouillon if you can find it)
▪50g or 3 ¾ Tbsp worcestershire
▪2g or 1t black pepper
▪2g or 2t fresh thyme, chopped
▪25g or 3 ½ Tbsp all purpose flour (sub gf flour or corn starch)
▪450g or 1 3/4c beef stock (sub chicken)
▪15g or 1/4c parsley, chopped
▪150g or 1 1/4c frozen peas
▪115g/1 stick unsalted butter, melted
▪125g or 3/4c heavy cream
▪125g or 1/2c sour cream
▪125g or 1c grated parmesan
▪3 egg yolks
Add potatoes to a stock pot, cover with water and bring to a boil. Once boiling, reduce heat to medium low and cover. Cook for 30-40min or until a knife or cake tester doesn’t meet resistance when inserted. Drain and pass through a potato ricer.
Stir in melted butter, cream, sour cream, parm, and two very large pinches of salt. Taste for seasoning. Add more salt if needed. Stir in egg yolks.
Toss all cut veggies together in a bowl.
Heat a large heavy bottomed pot over high. When hot, add olive oil and ground lamb and break apart while cooking. It should take about 5 minutes for the water to cook off then 5-10 more minutes to brown meat.
When meat has begun to take on color and brown fond is forming in the bottom of the pot, add veggies and 1Tbsp 15g of salt. Stir to combine and cook for 3-4 more min until veg has begun to soften. Add wine to deglaze pot, scraping up fond on the bottom.
Stir in tomato paste, bouillon, worcestershire, and black pepper. Once wine is mostly reduced, stir in thyme and flour. Cook until bottom of the pot glazes up with fond again, then add stock. Bring to a simmer then cover and lower heat to medium low to simmer until sauce is reduced by half and veggies are tender, about 10 min. Taste for seasoning and adjust with salt if needed.
Off heat, stir in parsley and peas.
Scoop filling into a 9”x13” (23cm x 33cm) baking dish. Press into dish and smooth to create an even layer. Spoon mashed potato mixture over the top and spread into even layer. Use a spoon or knife to “rough up” the top of the potatoes. You’re creating texture that can get crisp here. Feel free to be creative. Top with parmesan cheese.
Place baking dish on a sheet tray and bake in a preheated 425F/220C oven for 25min. After 25 min, move dish under a high broiler for a minute or so until top is golden and crusty - keep an eye during broiling because potatoes can burn quickly.
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EPIDEMIC SOUND. Free trial available at:
#shepherdspie
CHAPTERS:
0:00 Intro
0:10 Making the potatoes for the “crust”
0:38 Making the shepherd’s pie filling
4:22 My love of cereal is real (ad)
5:21 Finishing the filling
5:58 Building and baking the pie
8:17 The reveal
8:50 Let’s eat this thing
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