recepie for shepards pie?

Question

show that was on 18 aug 2006

Answer 1

Shepards Pie
6 servings 1 Casserole

1 lb lean ground beef or ground venison
1 (1 1/4 ounce) package onion soup mix
1 (10 1/2 ounce) can cream of mushroom soup
2 (7 ounce) cans mushroom pieces
2 cups shredded cheddar cheese
8 medium russet potatoes or yukon gold potatoes, steamed and mashed

Peel and Cut Potatoes.
Steam until Tender.
Mash with Milk and Butter.
In Seperate pan, Brown Meat and Drain off fat.
Add onion soup mix and mushroom soup.
Spoon into 2-Quart casserole dish.
Spread evenly and top with Mushrooms.
Top with Mashed Potatoes and then add Cheese to top.
Spread Cheese and put into 350 Degree oven for 30 Minutes.
Goes well with Garlic Green Beans.

Answer 2

This is the recipe right from the Today Show website -

Today show
Updated: 32 minutes ago
As a self-described wee lad from a place that the Fab Four put on the map, Chef Jon Ashton is on a mission to tell people that you can eat good-tasting English food that’s healthy. Chef Ashton was invited on “Today” to demonstrate how to make classic fare from the British Isle. Try these recipes at home:


Shepherd’s Pie
Chef Jon Ashton
Serves four

This recipe can be made with either fresh minced lamb for Shepherd's pie or with fresh minced beef for Cottage Pie.

INGREDIENTS


Meat:

• 1 pound ground lamb
• 1 tablespoon olive oil
• 2 medium onions, peeled and diced
• 2 carrots, peeled and diced
• 1 small turnip, peeled and diced
• 1/2 teaspoon ground cinnamon
• 2 teaspoons chopped fresh thyme
• 1 tablespoon all purpose flour
• 1 1/4 cups chicken or beef bullion
• 1 tablespoon tomato paste
• salt and pepper
Topping:

• 1/2 cup Cheddar, coarsely grated
• 2 pounds Yukon gold potatoes
• 4 tablespoons butter
• salt and white pepper

Answer 3

TODAY SHOW'S "A Modern Take on Traditional English Dishes"
8/18/06

Shepherd’s Pie
Chef Jon Ashton

Serves four

This recipe can be made with either fresh minced lamb for Shepherd's pie or with fresh minced beef for Cottage Pie.

INGREDIENTS

Meat:
• 1 pound ground lamb
• 1 tablespoon olive oil
• 2 medium onions, peeled and diced
• 2 carrots, peeled and diced
• 1 small turnip, peeled and diced
• 1/2 teaspoon ground cinnamon
• 2 teaspoons chopped fresh thyme
• 1 tablespoon all purpose flour
• 1 1/4 cups chicken or beef bullion
• 1 tablespoon tomato paste
• salt and pepper

Topping:
• 1/2 cup Cheddar, coarsely grated
• 2 pounds Yukon gold potatoes
• 4 tablespoons butter
• salt and white pepper

DIRECTIONS

Heat a large frying pan over a medium heat, then add the olive oil. Now add the onions and fry until they start to turn golden brown and caramelize. About five minutes. Now add the diced carrot and turnip and cook for another five minutes, then remove the vegetables from the pan and put them to one side. Place the pan back on the heat and brown the meat in batches, mixing it around. Get it all nice and brown. While the meat is cooking, give it a jolly generous seasoning of salt and pepper, add cinnamon, thyme, and pre-cooked vegetables. Stir in the flour, it will soak up all the juice, gradually add the bullion to the meat. Stir in the tomato puree. Lower heat, place a lid on the pan and let it simmer gently for about 30 minutes. While the meat is simmering you can make the cheesy mashers. Peel the potatoes, cut them into pretty even-sized pieces and place in a steamer fitted over a large pan of boiling water. Put a lid on and steam until they're completely tender. Takes about 20 minutes. Pre heat oven to 400°F . When the potatoes are tender, place them in a bowl. Add the butter and mash them with a hand masher or electric hand whisk. Season with salt and white pepper, take a taste.
Once the meat is ready, spoon it into the baking dish. Spread the mashed potato evenly all over. Shower the grated cheese over and bake the whole thing in your pre-heated oven for about 25 minutes, or until the top is crusty and golden.

Answer 4

Shepherds' Pie recipe
This mildly eclectic recipe calls on baked beans (US Boston beans) and curry powder to liven up this traditional English dish. Omit the beans and curry powder if you want authenticity.
It is not uncommon to mix cheese into the mashed potato.

(serves 2)
Fry a chopped onion, add 1 pound minced (ground) lamb or, even better, mutton, fry until brown, stir in a spoonful of cornflour, add some chopped garlic, add a tin (420g or 15 oz can) of baked beans (haricot, navy beans in tomato sauce) large spoonful of Worcestershire sauce, spoonful of mild curry powder (this will contain turmeric, chilli, coriander, cumin, clove, cardamom, anything that starts in C!) a handful of garden peas and some sliced carrot, stir to mix.

Meanwhile boil enough potatoes to cover the top of the stew in mashed potato made with butter.
Put the stew in an ovenproof casserole and cover with layer of mashed potato. Bake in a moderate oven until the top is browned (the top of the potato should be level with the top of the casserole so that any overflow messes up your oven not the potato.
In my opinion the longer and slower you cook it the better.

Answer 5

Keeping it simple. Brown hamburg and onion and add a can of tomato soup, Add 1 cup frozen peas or corn or both and pour into a casserole. Top with mashed potatoes and bake until hot and potatoes have browned a little. Easy.

Answer 6

I think this is it. It was actually on yesterday (Aug. 17th)

Smoky Turkey Shepherd's Pie
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Fast Track to Satisfaction

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings

3 large Idaho potatoes, peeled and cubed
Coarse salt
2 tablespoons EVOO - extra-virgin olive oil - 2 turns of the pan
1/4 pound smoky bacon or turkey bacon, chopped
1 1/3 pound ground turkey breast
1 tablespoon smoked paprika, available in small cans on spice aisle of market
(You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)
Coarse black pepper
2 tablespoons, 5 or 6 sprigs, fresh thyme leaves
1 medium onion, chopped
2 carrots, peeled and diced
3 ribs celery from the heart, chopped
1 small red bell pepper, seeded and chopped
2 cups frozen peas
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream, divided
3 tablespoons butter
1 large egg, beaten
10 to 12 blades fresh chives, chopped or snipped

Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.
Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and peppe,r and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.

Preheat your broiler to high.

When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.

Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.

Answer 7

So many ways to make this dish that I will not attempt to share my recipe. It is never exactly the same I add different things, never enough no matter how much I make. I like it best the next day so I prepare it the day before to get those flavors mingling! I am sooo hungry now!

Answer 8

http://www.recipelink.com/mf/0/50089 HERES A WEB SITE FOR THE RECIPE