Does any one have a good Shepherd's pie recipe?

Question

I have never found a good one, and my mom's shepherds pie is the worst....Thanks alot.

Answer 1

My husband LOVES my Shepherd's Pie. It's pretty simple too. Now, I use an actual pie crust (it makes it easier to serve and also gives it a nice buttery flavor)

OK... I fry the hamburger meat (1.5 lbs) with onions (1med ) (in olive oil) with season salt, fresh ground pepper, garlic, Worcestershire sauce and Dale's seasoning. (all of the spices are season to taste.. I use about 2tsps or so of each.. except the pepper)

Then I make mashed potatoes.. (about 5-6 med potatoes) I make garlic cheddar mashed potatoes... (I use butter, sour cream, garlic, cheddar cheese salt and pepper(white if you have it) and a splash of milk)

Take 2 frozen pie shells layer in the meat mixture then peas or corn (my family prefers peas, canned) then spread the potatoes on top making it look like whipped topping on a pie. Sprinkle with more cheese. Since everything is already cooked, you stick it in the oven at about 350 for about 15 mins (long enough for the shell to cook)

My kids don't like casseroles or their food to touch at all.. and they gobble this stuff up!!!!

Hope you like it!!!

Answer 2

Minced Lamb, (for cottage pie use minced crimson meat). Onion. Mushroom ,decrease very fantastic, same with the onions. a sprint of worcestershire sauce. Fry off the mince, upload the onions and mushrooms,upload the worsectershire sauce, no longer too plenty innovations. Peel and chop your potatoes, no longer too small products as they only boil away to no longer something.. Drain once you think of they're cooked, and mash utilising milk and butter. placed the mince and so on into your serving dish, unfold it effective or perhaps, placed the mash on the surprising, lower back, effective or perhaps. Grate some cheddar cheese (it is elective) and sprinkle over the surprising. place the full creation into the oven and depart till the cheese or the potatoes have long gone golden brown. Serve with gravy and your selection of greens and luxuriate in... Steve

Answer 3

Rachael Ray's Shepard Pie

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Answer 4

First find a good shepherd...............look up recipe books, im sure youll get a good recipe, its actually how you make it more than the ingredients.

Answer 5

http://www.dianaskitchen.com/page/ground/037shepherd.htm

Answer 6

here's the link, hope it could help http://www.cookingforengineers.com/article.php?id=127..