Beef Shepherd's Pie

[Team Sergeant]

I made "Beef Shepherd's Pie" last night (Foodnetwork.com), was good. Next time I'll be trying a lamb based Shepherd's Pie.

Ingredients
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 tablespoon kosher salt
3/4 teaspoon dried oregano
3 tablespoons tomato paste
1 pound ground beef
1/4 cup canned low sodium beef broth
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
4 cups Mashed Potatoes, recipe follows
1/4 cup grated Parmesan, optional
Preheat oven to 375 degrees F.
Directions
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.

Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Mashed Potatoes:
1 1/2 pounds russet potatoes, peeled quartered

2 teaspoons kosher salt, plus more for seasoning

3/4 cup whole milk

6 tablespoons unsalted butter

2 tablespoons chopped fresh flat-leaf parsley

Freshly ground black pepper

Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.

Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.



http://www.foodnetwork.com/recipes/h...ipe/index.html

[Red Flag 1]

TS,

The Sicilian in me says to try a pork/lamb/beef mix; meatball blend.
Fresh grated Parmesan/Romano/Asiago cheese.
Would likely add fresh Celery leaves along with the rib of celery.
Will try this over the weekend......then on to the turkey stuff.

RF 1

[Hostile0311]

Thanks for this recipe TS. I usually cheat and use the Colman's Sheherds Pie Mix to save time. I'll have to give this one a go. The mushrooms sound like a nice addition. I think I'll throw in some sweet corn too.

[Cynic]

While I hate to think of those fluffy little white lambs in my oven, lamb is definitely what makes shepherd's pie. Anything else is beef pie.

I found this tasty one on Cooks.com when wondering what to do with my left-over leg of lamb;

SHEPHERD'S PIE

1 lb. cooked lamb or other meat
2 tbsp. butter
1 onion, chopped
1 clove garlic
1 stalk celery
1 tbsp. flour
2 c. gravy
2 tbsp. chopped parsley
Salt & pepper
1 lb. potatoes, boiled & mashed
2 tbsp. butter for top

Cube meat. Melt butter in heavy pot. Saute onion, garlic and celery over low heat for 10 minutes. Stir in flour, cook until golden. Blend in gravy and cook until bubbling. Add meat and parsley. Remove from heat, add salt and pepper to taste. Line sides of a deep pie dish with a layer of mashed potatoes. Add meat mixture. Spread remaining potatoes on top, smooth with a knife; decorate with a fork and dot with butter. Bake in oven for 30 minutes or until potatoes are brown. Serve hot. A way to use any "leftover" meats.


PS - Making lamb (any) gravy is a pain - but do save the juice and add it to a canned or bottled version of beef au jus for this recipe.

[Team Sergeant]

Originally Posted by Cynic

While I hate to think of those fluffy little white lambs in my oven, lamb is definitely what makes shepherd's pie. Anything else is beef pie.

I found this tasty one on Cooks.com when wondering what to do with my left-over leg of lamb;

SHEPHERD'S PIE

1 lb. cooked lamb or other meat
2 tbsp. butter
1 onion, chopped
1 clove garlic
1 stalk celery
1 tbsp. flour
2 c. gravy
2 tbsp. chopped parsley
Salt & pepper
1 lb. potatoes, boiled & mashed
2 tbsp. butter for top

Cube meat. Melt butter in heavy pot. Saute onion, garlic and celery over low heat for 10 minutes. Stir in flour, cook until golden. Blend in gravy and cook until bubbling. Add meat and parsley. Remove from heat, add salt and pepper to taste. Line sides of a deep pie dish with a layer of mashed potatoes. Add meat mixture. Spread remaining potatoes on top, smooth with a knife; decorate with a fork and dot with butter. Bake in oven for 30 minutes or until potatoes are brown. Serve hot. A way to use any "leftover" meats.


PS - Making lamb (any) gravy is a pain - but do save the juice and add it to a canned or bottled version of beef au jus for this recipe.

Depending on how you "cook" the lamb it's rather easy. I'm not a chef but if you put a good braise on the lamb, remove, add a bit of butter and then saute onion, garlic and celery, some herbs in the same dish, deglaze with a bit of beef broth and then stir in some "Wondra", BAM you have "easy" gravy...

[2018commo]

TS,
One of my fellow Assistant Scout Masters just cooked this in a Dutch Oven, it was incredible. Understanding how you like to cook outside and now that you can actually go outside; I will ask him for the recipe and post.

[JJ_BPK]

Originally Posted by Team Sergeant

I made "Beef Shepherd's Pie" last night (Foodnetwork.com), was good. Next time I'll be trying a lamb based Shepherd's Pie. Ingredients......

It's a keeper...

[Cynic]

Originally Posted by Team Sergeant

... "Wondra", BAM you have "easy" gravy...

LOL! I always forget about Wondra.

[Team Sergeant]

Originally Posted by 2018commo

TS,
One of my fellow Assistant Scout Masters just cooked this in a Dutch Oven, it was incredible. Understanding how you like to cook outside and now that you can actually go outside; I will ask him for the recipe and post.

I'm a meat and potatoes kind of guy, this recipe was right up my alley!

[Red Flag 1]

Originally Posted by Team Sergeant

I'm a meat and potatoes kind of guy, this recipe was right up my alley!

Just finished making your Shepards Pie.

Followed the recipe without any changes. Agree with JJ, it's a keeper!!

Thanks TS!!

RF 1

[Snaquebite]

I'm about to throw it in the oven...taking it over to a "friends" house when she gets off work....

I know this can be classified as a comfort food. Will post up if it works as an aphrodisiac......

[PedOncoDoc]

Originally Posted by Snaquebite

I know this can be classified as a comfort food. Will post up if it works as an aphrodisiac......

You may want to refer to the Jaegermeister thread for that one.

[Snaquebite]

Originally Posted by PedOncoDoc

You may want to refer to the Jaegermeister thread for that one.

Got that covered....

[PedOncoDoc]

Originally Posted by Snaquebite

Got that covered....

I didn't think you would have a problem with that one - have a great night.

[Cynic]

Originally Posted by Snaquebite

I know this can be classified as a comfort food. Will post up if it works as an aphrodisiac......

LOL! Fingers crossed for you.