what is the best way to make shepherds pie?

Answer 1

This one is seriously good.

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

It just shows how much people DON'T read the questions on here, then have the cheek to complain when they get corrected !!
You asked for SHEPHERDS Pie - the clue, as I'm sure you know, lies in the name. Shepherds look after SHEEP, so for a start all those who want you to take your steak or beef mince haven't bothered to READ your question !!!
Anyway-----, chop a small onion and fry gently in a little oil for a few mins, add minced lamb and any diced veg you fancy (root veg of course, like carrot, turnip, etc), some lamb stock (use a cube if you like) and cook it out for about half an hour. Meanwhile boil and mash some spuds, add some cheddar cheese if you like. Put lamb mix into a two-pint dish, cover with the mash, grate more cheese on top (if liked) then shove in the oven (Mark 6) for about half an hour or until cheese is nicely browned.
Combine my "recipe" (!) [don't forget I'm a bloke!] with that of "Dan C" (the only other one so far who said that you need lamb!) and you should finish up with something a bit tasty!
(PS - don't tell Mr.Ramsay - I don't want him stealing my recipe.......)

Answer 3

1. Brown some minced beef in a pan with some chopped onions
2. Add some sliced mushrooms
3. While you're doing this boil some potatoes
4. Put the browned mince and onions in an oven proof dish
5. Stir in some frozen peas and carrots (or fresh if you have'em)
6. Add a dash of worcestershire sauce
7. Mash the potatoes and spread over the mince
8. Make line markings on the potato with a fork (optional, looks nice)
9. Sprinkle some cheddar on top
10. Cook for about 40 minutes in a medium oven

Make "Lancashire Cottage Pie" - exactly the same, but SLICE the potatoes and layer on top of the mince, with slices of cheese.

Easy, delicious winter food,

Answer 4

shepherds pie

500 grams / 1 lb of leftover roast lamb (or roast beef)
1 tablespoon of tomato sauce (ketchup)
½ to ¾ cup of leftover gravy (jus roti) or packet-mix gravy
1 tablespoon of freshly chopped parsley
3 to 4 large potatoes
1 tablespoon of butter
salt and pepper
Preheat the oven to 180°C, 350°F or gas mark 4. Trim excess fat off the leftover roast and chop very finely by hand or in a food processor. Mix the roast with the tomato sauce and enough gravy to make a thick paste, stir in the chopped parsley, a little salt and pepper and spoon into a pie dish.

Peel the potatoes, chop into quarters and place in a medium saucepan with enough cold water to just cover the potatoes. Add a little salt and bring to the boil, reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate from the potatoes. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if needed. Add salt to taste.

Spoon or pipe the creamy mashed potato over the minced roast mixture. Sprinkle with grated cheese if desired and bake for 20 to 30 minutes or until the potato is golden and the pie is heated through.

Answer 5

Okay, so this is not technically Shepard's pie, but mine has kind of evolved into something like this.....
Peel and boil about 6 medium sized potatoes.
Cut up an onion stick, it in the pan/pot (maybe a clove or two of garlic?). Add mince meat - about 400g (I prefer lamb if I can get it, but beef works well too..). Add in some herbs - parsley, thyme (what herbs do you have to hand?). Add some tomatoes About 6), mushrooms (about 10). Pour in some frozen veg, about a mug full (I like the ones with Carrots, peas, sweetcorn, peppers...). Pour in a tin of baked beans. All this takes about 15-20 minutes, so the mince should be cooked by now. Season with some salt and pepper. Pour into an oven proof dish.
Mash the potatoes. Add a knob of real butter, season with salt and pepper put on top of the mince and put in the oven (which you have of course preheated to about 200'C), for about 30 minutes, until the potato is nice and crispy.
As I said this has evolved into my 'Shepard's pie', this is probably not anywhere near what it should be. But it is lovely on a cold winters' night.
You could add some tomato puree (near the beginning) and add some more tomatoes and cut down on the veggies.
Basically mashed potatoes on top of minced meat with whatever you have in the fridge or veggie rack and herbs.
Play with it. Add, subtract......
Enjoy!!

Answer 6

For really special occasions, I make this version of a Shepherd's or Cottage Pie. Everyone loves it and I get requests to make it for parties and functions, and for people's birthdays etc. So see what you think:
I use lots of veggies in it - all of them diced into small cubes.
The veggies: onion, aubergine, courgette, kidney beans (tinned); peas, carrot, sweet corn, mushrooms and celery.
I sautee them lightly in a tiny bit of olive oil, then put them aside.
I use minced beef, and I sautee that separately with a liberal sprinkling of sea salt, black pepper and garlic powder.
Then I add the veggies back into pan with the meat.
I make a stock from musroom stock cubes and a can of tomatoes and a glass of red wine.
Then I let it simmer on low with a good sprinkling of dried basil, dried oregano and dried marjoram.I also crush and add a lot of fresh garlic (how much depends on personal taste.) And if I am feeling particularly inspired, a pinch of chilli pepper to give it a kick.
When my potatoes have boiled, I mash them well with some milk and butter and half of the cheese, and more sea salt, black pepper and garlic powder.
When that is smooth and creamy, I add it to my meat and veggies which I have now transferred into an oven proof dish. I put the rest of the grated cheese on top and garnish it with a few slices of tomato sprinkled with basil.
Into the oven it goes for about 30 minutes, or until the cheese and potatoes are golden.
Serve piping hot!
If you can't find mushroom stock cubes, a vegetable stock is also good.
Such a shame I can't enjoy it as much as my friends and family do, as I hate potaoes!

Answer 7

you have bunches of great recipies, so I'll try to be different. I make it at home one way, but I take my boys camping and this is the easy, cheaters, camping way...for 3 people (well, me and 2 young boys...)with no leftovers (too complicated with an ice chest)
1.) 3/4 lb to 1 lb ground meat. (I defer to the guy who points out about SHEEP) but I use hamburger. I make it into a gigantic hamburg patty. I cook it in my camping cast iron skillet. It fills up the bottom of the pan. I flip it, cook other side. It always breaks at this point.... drain off the fat as best I can, if there is any...the cast iron absorbs some!
2.) drain a can of corn, like green giant niblets, with little water anyway. Pour on top of the cooked meat.
3.) In seperate pan ( I only bring 2 pans when camping... my skillet and a small cooking pan) make a package of instant mashed potatoes, the kind that is flavored (like 'garlic and chive, or 4 cheese), one package makes a small amount.
4.) top the hamburg/corn mix as best you can by spooning the mashed potatoes on in little plops allover the top of the corn. Cover it all in foil and let it heat thru slowly for about 7 minutes on low flame.
No,it's not the best recipe you are going to get, , but probably the most fuss-free. I really prefer real mashed potatoes, but this hits the spot when it's rainy camping, besides, my boys love it this way....

Answer 8

It must be made with either cooked lamb or cooked beef. Coarsley mince the meat, mince onions, mix together with lashings of home made gravy, season with freshly ground black pepper and top with mashed potato, add a knob of butter to the top and fluff with a fork - I guarantee that this is the best ever. Heat in a very hot oven until the top turns golden brown.

Answer 9

Sheppard's Pie
This is a traditional dish with seasoned beef
and vegetables on the bottom and mashed
potatoes baked over the top. Always a hit with everyone.

Ingredients:
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 lb ground beef
• 1 can tomato soup
• 1 16oz can green beans
• 6 potatoes, cooked and mashed with butter
OR 1 package instant mashed potatoes, prepared
• grated cheddar cheese
Method:
Saute onion and garlic. Add ground beef and cook until browned. I always add a little water and cover at this point to tenderize a cheaper cut of meat. Stir in tomato soup and green beans. Pour into bottom of greased casserole dish. Cover with layer of mashed potatoes. Bake at 350 degrees for 25-30 minutes. Cover with a layer of cheddar cheese on top. Bake again until cheese bubbles.

**We have tried many variations of this. Using different meats, veggies, soups, cheeses and seasonings.
You know your family's taste. Don't be affraid to experiment.

Answer 10

Firstly preheat the oven. Fry Your minced lamb with Onions then add some really nice gravy with a little brown sauce (i also like mushrooms in mine too), leave this to cook on a low heat for about 20 minutes this way your mince will be nice and tender. Place your mince mixture in an oven proof dish on top put your mash with cheese grated on top of that and put in the oven until golden!!!! YUM