Quick & Easy Shepherd's Pie | Cottage Pie | Meat Pies Recipe Easy | Meat Pies Recipes Ground Beef
Sunday lunch is a great family time! Get together and make this quick & easy shepherd's pie (traditionally made with lamb) as the ultimate comfort food! This delicious Sunday lunch idea will surely become your favorite for family mealtimes???? Whether you call it shepherd's pie or cottage pie, the result is a warm, hearty and healthy comfort food!
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Serves:3-4
For the Minced Meat Filling:
Minced Beef - 500g*
Olive Oil - 2 Tbsp
Garlic - ½ Tsp
Onion (chopped) -150g
Plain Flour - 2 Tbsp
Fresh Thyme - 1 Tbsp (or 3/4 tsp dried)
Fresh Rosemary - 1 Tbsp (or 3/4 tsp dried )
Ketchup - 2 Tbsp
Worcester Sauce - 1 Tbsp
Beef Stock - 2 Cups (500ml)*
Salt - to taste (I added ½tsp)
Black pepper - to taste (I added 1 tsp)
Mixed Vegetable - 400g (cut into I cm cubes)*
For the Potato mash:
Potatoes - 500g (boiled and mashed)
Salt - ½ Tsp
Black Pepper - ½ Tsp
Parmesan Cheese - ¼ Cup*
Melted Butter - 1 Tbsp
Egg Yolk - 1*
Milk - 1/3 Cup *
*Notes and Substitutions*
- Traditionally the “Shepherd’s” pie is made with lamb, but I like to make it with beef as good quality lamb is very hard to find where I live! This technically changes the name to “Cottage” pie???? You can make it with lamb or even chicken if you prefer. You are, after all, THE BOSS in your own kitchen????
- Instead of beef stock, you can use any other kind of stock if you wish. You can even use water as a replacement!
- I used frozen vegetables but feel free to use fresh ones! I was just feeling lazy that’s all :p
-If Parmesan is unavailable then don’t worry, you can use cheddar instead or even skip the cheese altogether!
- The amount of milk may vary. You may need to adjust according to the consistency of your mash
- Egg yolk makes the mash slightly rich, but you can skip it if you like!
-A large batch of the beef mixture can be cooked, portioned and frozen in an air-tight container for up to 3 months. When required, just thaw it in the fridge and top with fresh mash and bake!
Do try this recipe out even if you don't know how to cook!
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Happy cooking????
The PERFECT Meat Pie | Cookin’ Somethin’ with Matty Matheson
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HOME STYLE COOOOOKERYYYY TODAYS FRENCH LESSON ITS THE BEEF TOURTIERE BUTTER SWIRLS MINCED MEAT FLAKY CRUST ITS NOT THE INDIVIDUAL INGREDIENTS BUT HOW YOU BRING THEM TOGETHER THAT COUNTS!! MEAT PIES COOKIN’ SOMETHIN'
INGREDIENTS
FOR THE PÂTE BRISÉE:
31⁄3 cups (425 g) all-purpose flour, plus more for rolling 2 teaspoons kosher salt 12⁄3 cups (375 g) cold unsalted butter
1⁄2 cup (120 ml) ice water, plus more as needed
FOR THE BEEF:
1⁄2 cup Unsalted Butter
1 cup (150 g) finely chopped onions
1 cup (150 g) finely chopped celery
1 cup (150 g) finely chopped leeks
1 1⁄2 teaspoons ground cloves
1 1⁄2 teaspoons ground cardamom
1 1⁄2 teaspoons ground cinnamon
1⁄2 teaspoon ground mace
1⁄2 teaspoon ground star anise
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
3 pounds (1.3 kg) lean ground beef 1⁄2 cup (75 g) all-purpose flour 1 egg, beaten with 1 teaspoon water to make egg wash
2 cups (480 ml) Heinz ketchup, for serving
FOR THE RUTABAGA MASH:
1 Rutabaga
1⁄4 cup Unsalted Butter Kosher Salt
METHOD:
1. Make the pâte brisée: In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the
cold water and pulse again until a dough just begins to form, adding more water as needed.
2. Remove the dough from the food processor and form 2 disks; wrap with plastic wrap and let rest for 30 minutes. You can make the dough a day ahead and store in the fridge. Pull out
1 hour before making your pie crust.
3. Set an oven rack to the middle position and preheat the oven to 375°F (190°C).
4. Make the beef: While the dough is resting and the oven is preheating, in a large Dutch oven, melt the butter in the oil over medium heat. Add the onions, celery, and leeks and cook until the onions are translucent with no color, about 10 minutes. Add the ground beef and cook for 8 minutes. Add the cloves, cardamom, cinnamon, mace, and star anise.
5. Once the spices are toasted, sprinkle in the flour to thicken the fat in the pan and bring the meat mixture together, cooking for 3 to 5 minutes. Cool completely.
6. Prepare the dough: Roll out half of the dough on a floured work surface to a 1/8-inch (3 mm) thick sheet, about 13 inches (33 cm) long, and set it into a 9-inch (23 cm) pie pan. Roll out the second half of the dough.
7. Fill the crust with the meat mixture, place the second crust on top, and seal the edges by pinching the lid and base together with your thumb and index finger, creating a pleated look. Cut an X to make a steam hole in the top center of the tourtière.
8. Brush the top of the tourtière with egg wash and bake for 45 minutes, or until the crust is golden and beautiful.
9. While your tourtiere is in the oven, peel and dice the rutabaga into 1” cubes. Boil in a pot of water until tender, about 20-30 minutes. Drain and add butter and salt, then mash with a fork. 10. Pull your tourtiere out of the oven, then let cool for 5 to 10 minutes, cut a big old slice, and serve with a side of rutabaga mash and a large dollop of Heinz ketchup on the side.
Jus Create - Steak & Wild Mushroom Pie - Pastry Recipes from Jus-Rol™
A family favourite for a warming Sunday lunch. This deep dish Steak a& Wild Mushroom Pie is simple to make with a golden flaky Puff Pastry top made with Jus-Rol Puff Pastry Sheets.
Find the full recipe for steak and wild mushroom pie here:
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
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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Traditional Meat & Potato Pie Recipe | With Easy Lattice Top
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Hey folks! Tonight for tea I made this lovely meat & potato pie :) Looks quite impressive doesn’t it! and absolutely delicious. Everything I used will be listed below.
-Cheryl x
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I used an 8 inch (20cm) loose bottom tin
* 500g (around 18oz) Diced beef - cut into bite size pieces (I used diced brisket)
* 1 Large onion - Finely diced
* 500ml (around 16 floz) Beef stock - I used a Knorr stock pot, but use 2 cubes if you prefer
* A splash of Worcestershire sauce
* 500g (around 18oz) Peeled and diced potatoes
* 2 sheets of ready rolled puff pastry sheets - Mine were 320g (around 11 oz) each roll - Cut one sheet into strips
* 1 Egg - beaten with a tablespoon of milk
* Oil for frying
* Salt & pepper
* 3 - 4 Tablespoons plain flour
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