I'm looking for a good recipie to make my own. any one got one ?
shepards pie
- Thread starter splat
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Mashed potato, scrambled hamburg, peas and corn. That's all you need to know!! I :heart: me some Shepards pie!!! :love:
the key is a good base broth to cook the hamburg in.McGRP01 said:
i've never made shepherd's pie, but wouldn't you want to cook it by browning it first in an empty pan?splat said:
i have a really good recipe at home. i'll post it later. i love shephards pie.
That's what I do....and it is tastynarlus said:
Maybe what I will make for dinner tonight!Basically, I brown the burger with onions, a pinch of salt and pepper. Then, I add some beef stock or some french onion soup and reduce it a little. Top with corn and mashed potatos and bake for about 20 minutes....pretty basic and I never really measure, just do it by looks. Some people top the mashed potatos with cheese after the initial baking and bake for about 5 minutes more.
Did you have any luck finding the recipie?laura said:
Bingo this is the part I was looking for !!TreeSaw said:
Never thought of using onion soup, I Used the beef stock before , but it just isn't enough zing , the onion soup might be just what it needs
berkshire_rider said:Did you have any luck finding the recipie?
oops, i forgot i posted in this thread.
here it is.........
1/4 cup unsalted butter
1 pound chopped lamb shoulder or lamb fillet
1 cup chopped yellow onions
2 carrots, chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces button mushrooms, wiped clean and sliced
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 1/4 cups lamb or beef stock
1 teaspoon Worcestershire sauce
1 pound potatoes
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
1/2 cup white cheddar, grated
Lightly grease a 6-cup baking dish and set aside.
Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
Preheat the oven to 400 degrees F.
Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate. Add the heavy cream and mix well. Remove from the heat.
Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes. Remove from the oven and serve immediately.
It's an emeril recipe. He gets on my last nerve, but this is one killer recipe.
the key is the worcestershire sauce (i always add extra) in the pie and the nutmeg in the mashed potatoes. mmmm mmmm mmmm mmmmm mmmm.
I like to make this when we have company.