how do you cook Shepperd's pie?

Answer 1

Vegetarian Sheppard Pie

4 medium potatoes, peeled and quartered
1/2 cup potato water
1/4 teaspoon salt
1/4 teaspoon onion powder
8 ounces black beans or
1 1/2 cups garbanzo beans, cooked
1 cup frozen corn, thawed
1 cup frozen peas, thawed
1/3 cup peanut butter
1/2 cup water
paprika

Preheat oven to 350. Place potatoes in a large saucepan, and add just enough water to cover. Boil for 15-20 minutes, or until tender. Drain potatoes, reserving liquid. Mash cooked potatoes with hot water, salt, and onion powder.
Add additional liquid if desired. Set aside. Combine beans, corn, and peas in a 9 inch pie pan. In a separate bowl, whisk together peanut butter and water, until smooth. Pour sauce evenly over vegetables. Top with mounds of mashed potatoes. Sprinkle with paprika.
Bake for 30-40 minutes, or until potatoes start to brown.
Serve hot or at room temperature.

Answer 2

SHEPHERD'S PIE

1 lb beef / lamb / veal and pork (mixed)
5 oz chopped onion
3 tablespoons butter or oil
3 cloves garlic, minced
1 1/4 cup stock / gravy / meat jelly
1 teaspoon flour or cornstarch
tomato paste
1 tablespoon Worcestershire sauce, or
1 1/2 teaspoons wine vinegar
thyme, salt, pepper, cayenne
2 lb potatoes
1 cup milk (about)
3 oz butter
1 tablespoon grated dry cheddar
1 tablespoon grated Parmesan

Chop, process or mince the meat. Cook onion in the fat until soft. Add the meat and garlic, stirring well; then raise the heat so that the meat browns.

Turn it over in large sections with a spatula, so that it browns all over. Pour off any surplus fat.

Add some of the liquid and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add the remaining liquid.

Let it bubble to a rich sauce, adding the various flavorings to taste.

Meanwhile scrub, boil and peel the potatoes.

Set aside a couple and slice them thinly. Mash the rest with the milk and butter, seasoning to taste. Put the meat into a shallow dish.

Spread the mashed potato on top and, with the slices, make a ring around the edge. Scatter the cheese over, and brown under the broiler at a moderate heat, or at the top of a hot oven.

Answer 3

Shepperds pie will vary from region to region.

Here I make it by making a pie crust, filling it with browned hamburger and vegetables of your choice, then a layer of cheese and topping it off with mashed potatoes spread on the top in a nice heap. Bake for 45 minutes @ 350*f , or till the potatoes are browning alittle (every oven will vary). Enjoy! : )

Answer 4

I have two ways of cooking it depending on what sort of mood I'm in.

First
Brown the mince, add onion, garlic, tin of tomatos and 2 tins of baked beans ... add mixed herbs, leave to cook for 20 mins, while it's cooking cook the potatoes .. put the mince into a oven proof dish, top with mashed potato and bake for 30 mins.

OR

Brown the mince, add onion, garlic, diced carrot, gravy and herbs, cook for 20 mins, put in oven proof dish and top with mashed potato, cook in the oven for 30 mins.

Answer 5

brown hamburger in a frying pan. Season to taste. Boil potatoes and then mash. Put hamburger in bottom of cassorole pan. Add veggies if you like. Top with mashed potatoes. Add shredded cheese on top bake at 350 till the potatoes and cheese start to brown.

Answer 6

Shepherds Pie Recipe
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes

2 medium potatoes, cubed
1/2 cup milk
4 tablespoons butter, separated
1 pound ground beef
1 medium onion, 1/4-inch dice
1 medium carrot, 1/4-inch dice
1 medium celery stalk, sliced
1/2 pound mushroom, sliced
2/3 cup frozen peas
2 tablespoons fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg
1 cup brown gravy
Salt and pepper

Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and 2 tablespoons of the butter until smooth. Season with salt and pepper to taste and set aside. Brown ground beef in a large saucepan over medium-high heat. Remove ground beef from pan and drain off excess fat, reserving 3 tablespoons of fat. Put reserved fat in saucepan add onion, carrot, and celery. Sweat for 5 minutes until onion becomes translucent, add mushrooms, and frozen peas saute for 5 more minutes. Return ground beef to pan along with parsley, thyme, Worcestershire, and nutmeg, simmer for 1 to 2 minutes. Add brown gravy to pan simmer 1 to 2 minutes, season to taste with salt and pepper. Remove from heat and let cool. Preheat oven to 400 degrees. Layer bottom of a 3-liter casserole dish with beef mixture, top with mashed potatoes making uneven peaks with a fork. Cut remaining butter into small cubes and sprinkle over mashed potatoes. Bake for 30 to 40 minutes until mashed potatoes have turned golden brown, remove from oven and let cool 5 minutes.

Hope this helps!!!
Happy Cooking!!!

Answer 7

Using any left over roast cubed, shredded, your choice, mix with left over gravy and left over vegetables (new if you prefer any mix) in pie shell. Top with left over mashed potatoes, bake 350, 30-45 mins. ENjoy

Answer 8

mine consist of grond round ,browned add gravy make mash potatoes and pour the meatygravey mixture over the potatoes and eat

Answer 9

SHEPHERD'S PIE

The ultimate dish for a cold winter day, this hearty pie couldn't be more satisfying. Picard uses venison along with pork to create an amazingly tender and sauce-rich filling.

For meat filling
3 lb boneless venison shoulder*, trimmed and cut into 1-inch pieces
3 pork shanks** (3 lb total), trimmed of any skin and excess fat, boned, and cut into 1-inch pieces
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 medium onions, chopped
5 garlic cloves, finely chopped
1 cup water

For potato topping
1 head of garlic (2 inches in diameter), cloves separated and left unpeeled
2 lb large yellow-fleshed potatoes such as Yukon Gold (about 4)
3/4 cup heavy cream
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, cut into bits
1 teaspoon salt
1/4 teaspoon black pepper
1/2 lb cheese curds***, crumbled, or haloumi, coarsely grated (about 2 cups)
1 large egg, lightly beaten

For corn filling
2 medium onions, chopped
5 garlic cloves, finely chopped
1 tablespoon olive oil
2 cups dry white wine
2 cups heavy cream
3 (4-inch) sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-oz) package frozen corn

Special equipment: a potato ricer or a food mill fitted with medium disk

Make meat filling:
Pat venison and pork dry, then sprinkle with salt and pepper. Heat a dry 5- to 6-quart wide heavy pot (not nonstick) over moderately high heat until hot but not smoking, then sauté one third of meat in 1 tablespoon oil, stirring and turning occasionally, until browned all over, 2 to 3 minutes. Transfer browned meat with a slotted spoon to a bowl. Sauté remaining meat in 2 batches in same manner, using 1 tablespoon oil per batch and transferring to bowl as cooked.

Add remaining tablespoon oil to pot, then sauté onions and garlic, stirring, until browned, about 6 minutes. Return meat with any juices in bowl to pot, then add water and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/4 hours. Transfer meat to a 3 1/2- to 4-quart shallow baking dish (13 by 10 by 2 inches). If cooking liquid measures more than 1/2 cup, boil in pot until reduced to 1/2 cup, then add to meat in baking dish.

Make potato topping while meat simmers:
Put oven rack in middle position and preheat oven to 400°F.

Wrap garlic in a double thickness of foil and seal well. Roast until very soft, about 45 minutes.

While garlic roasts, peel potatoes and cut into 1-inch pieces. Cook in a 4- to 5-quart pot of boiling water, uncovered, until tender, about 10 minutes, then drain.

Heat cream, milk, and butter in same pot over moderate heat, stirring occasionally, until butter is melted. Remove from heat and stir in salt and pepper.

Unwrap garlic and cool slightly, then peel cloves. Force hot potatoes and garlic through ricer into hot cream mixture and stir to combine. Stir in cheese and keep warm, covered.

Make corn filling:
Cook onions and garlic in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until golden, about 5 minutes. Add wine and boil, uncovered, until almost all of wine is evaporated, 10 to 15 minutes. Stir in cream, rosemary, salt, and pepper and simmer, uncovered, stirring occasionally, until mixture is reduced to about 1 1/2 cups, about 30 minutes. Add corn and simmer 5 minutes. Discard rosemary.

Blend 2 cups corn mixture in a blender until almost smooth, about 30 seconds (use caution when blending hot liquids), then stir into remaining corn filling.

Assemble pie:
Reduce oven temperature to 375°F.

Top meat filling with corn filling, then spread potato mixture on top and brush with egg. Put baking dish in a foil-lined shallow baking pan (to catch drips) and bake until fillings are bubbling and potato mixture is browned around edge, about 40 minutes. Let stand 10 minutes.

Cooks' note:
Fillings and topping can be made 1 day ahead and cooled, uncovered, then chilled separately, covered. Bring to room temperature to assemble pie.

*Venison shoulder available at underhillfarms.com.
**Pork shanks, listed as "pork osso buco," at nimanranch.com.
***Cheese curds available at hilmarcheese.com and rockcheese.com.

Makes 10 servings.

Gourmet
March 2006
Adapted from Martin Picard

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