How can you make shepard pie extra special?

Question

Is there anything I could add like tomatos or something?

Answer 1

use fresh minced lamb, don't use beef - that's cottage pie

use red onions

lots of garlic (at least 1.5 cloves per person)

add garlic, herbs, and grated cheddar cheese to the mash

lots of stock or gravy granules

a large glass (approx 250ml) of red wine, couple of tablespoons worcestershire sauce

lots of herbs - oregano, basil, thyme, sage - whatever you've got in the cupboard

maybe add a couple of spices

add tomatoes - definitely

use quite a bit of black pepper before you smother it with mashed potato

good luck, and bon apetite!

use your imagination, don't be afraid to try new and different things - if it doesn't work, you've learned a lesson, if it does work - it's a massive success...

for any more recipe ideas email me....

Answer 2

I love Shepard Pie! I think what makes it special is that you can put anything in it and it is still so good and comforting. I brown hamburger, onions, celery, shredded carrots, add 1 can of vegetable beef soup and 1 drained can of green beans. I let it simmer a little on top of the stove for a little bit. Then I soften up some leftover mashed potatoes with a little warmed cream. I put the hamburger mixture in an oven proof baking dish or ceramic pie plate and make a rim of the mashed potatoes around the perimeter and put it under the broiler for a few minutes to heat up the potatoes and brown them. Keep the oven door open and keep an eye on the pie, otherwise it will burn. Good luck.

Answer 3

First of all you have to understand what a shepards pie is. The first clue is in the name. Shepards look after sheep and so the meat should be minced lamb. If you use beef it is a cottage pie. The filling needs to be lamb in a lamb gravy with carrots. The key is in the top. Mashed potato made with milk and butter and a touch of black pepper.Place the mashed potato over the cooked lamb and cover in a strong grated chedder cheese. If it is cottage pie you mean then add all kinds of things to the beef. Onions and carrots. I use some bovril, HP sauce and worcester sauce to liven it up a bit. Good luck!

Answer 4

You can add anything you want to Shepard's pie! Tomatos are actually a very common thing to add. Onions cooked with the meat also give it a little more flavor. I myself stick to ground beef, corn, potatos and cheese. Always make sure you season the beef with Adobe (has a little of everything in it-garlic,salt,pepper,and other various seasonings) and add a little beef bullion.

Answer 5

Add mushrooms and celery to the minced lamb.Grate some cheese into the mash. Top with more grated cheese. Put in oven or under a grill on a low heat until the cheese topping melts. Delicious!!!

Answer 6

Get some Lipton onion soup packets and add on to two lbs of ground meat (pork, beef and/or turkey). Saute thinly sliced green onions, celery and garlic and add them to the mix before baking. Tomatoes are cool, but the flavor of ketchup works better with this recipe. Don't add until the top of meatloaf is slightly browned ans allow to bake in. Finally, add mashed potatoes!

Answer 7

Saute some finely chopped leeks-add to the mash with lots grated parmesan cheese,butter,B pepper and a dash of tobasco.Super topping.Also whilst cooking the lamb add a few Finely chopped chicken livers-they dissolve and give an extra richness.Yum...Yummm.-Oh and some chopped rosemary in the lamb mix.

Answer 8

Definately use Lambs Mince.

You could try chopping up some lambs livers and bunging them in too, I should imagine that would be very tasy.

I always use plenty of bayleaves in mine and some Parmigianno or Pecorino cheese grated on the top and grilled is a nice touch.

Answer 9

I always use a tin of tomatoes in the beef, and try adding a spoonful of horseradish sauce to the mash. It is delish!! Shephards pie is perfect on these cold winter nights!

Answer 10

For a really delicious Shepherd's Pie try the following:-

1 large onion, 8 ounces (240 g), chopped
2 garlic cloves, minced
1 carrot, 3 ounces (90 g), shredded
1/2 pound (240 g) button mushrooms, cleaned and sliced
1 pound (480 g) extra-lean ground beef sirloin
1 teaspoon (5 ml) crushed dried oregano
1/2 teaspoon (2.5 ml) crushed dried thyme
1/2 teaspoon (2.5 ml) ground cumin
1/4 teaspoon (1.25 ml) freshly ground pepper
1 tablespoon (9 g) unbleached all-purpose flour
1 cup (240 ml) fat-free low-sodium canned beef broth
1/3 cup (80 ml) dry red wine or additional beef broth
2 tablespoons (30 ml) tomato paste
vegetable cooking spray
Topping:
1 pound (480 g) russet potatoes, peeled and cut into chunks
3 to 4 tablespoons (45 to 60 ml) skim milk
1/2 teaspoon (2.5 ml) salt (optional)
1 to 2 tablespoons (15 to 30 ml) minced pickled jalapeño chile peppers, or to taste
1 tablespoon minced fresh cilantro or flat-leaf parsley
1 tablespoon (15 ml) minced scallion
1/4 teaspoon (1.25 ml) paprika
3 tablespoons (30 g) shredded 2% jack cheese


In a large nonstick skillet, sauté onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until vegetables are wilted and pan liquids are absorbed, about 6 minutes.
Crumble in the ground sirloin and continue to cook, stirring occasionally, until beef is well browned, about 5 minutes. Drain off any excess fat.
Add oregano, thyme, cumin, and pepper. Sprinkle flour over the beef mixture and stir. Add beef broth, wine, and tomato paste. Stir until well combined.
Set aside while you prepare the topping.
Place the potatoes in a pot of boiling water to cover. Reduce heat and simmer until tender when pierced with a fork, 15 to 20 minutes. Drain.
Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy. Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion. Place the meat in an ovenproof casserole
Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon. Sprinkle with paprika and cheese. Then bake at 375°F (190°C) for 40 to 45 minutes, until golden and bubbly. (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.