Best Keith Richards Shepherds Pie Recipes

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SHEPHERD'S PIE



Shepherd's Pie image

Provided by Victoria Granof

Categories     Lamb     Onion     Potato     Vegetable     Bake     Kid-Friendly     Dinner     Lunch     Meat     Ground Lamb     Pea     Root Vegetable     Carrot     Fall     Winter     Cookie     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

Steps:

  • 1. Preheat oven to 375°F.
  • 2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
  • 3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
  • 4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
  • 5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
  • 6. Mash the potatoes with the butter, milk, and salt.
  • 7. Spread them over the meat mixture, then crosshatch the top with a fork.
  • 8. Bake until golden, 30 to 35 minutes.

THE BEST SHEPHERD'S PIE



The Best Shepherd's Pie image

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

2 pounds russet potatoes, peeled and quartered (about 4 medium potatoes)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1/4 small head green cabbage, thinly sliced (about 6 ounces or 2 cups)
1 leek, white and light-green parts only, chopped
2 cloves garlic, chopped
3/4 cup heavy cream
1 cup shredded sharp white Cheddar (about 3 ounces)
3 large egg yolks
2 teaspoons extra-virgin olive oil
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
1 stalk celery, sliced
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 pounds ground lamb
1 cup frozen peas, thawed
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
  • Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
  • Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
  • Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
  • To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
  • Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

BEST SHEPHERD'S PIE



Best Shepherd's Pie image

This is the best shepherds pie recipe I've ever had, and it comes from a friend who was a whiz at pinching pennies without sacrificing hearty flavor.-Valerie Merrill, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 12

2-1/2 pounds potatoes, peeled and cooked
1 cup sour cream
Salt and pepper to taste
2 pounds ground beef
1/2 cup chopped onion
1 medium sweet red pepper, chopped
1 teaspoon garlic salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (16 ounces) whole kernel corn, drained
1/2 cup milk
2 tablespoons butter, melted
Chopped fresh parsley, optional

Steps:

  • Preheat oven to 350°. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in the soup, corn and milk. , Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. , Bake, uncovered, until heated through, 30-35 minutes. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired.

Nutrition Facts : Calories 378 calories, Fat 17g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 626mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein.

SKILLET SHEPHERD'S PIE



Skillet Shepherd's Pie image

This is the best shepherd's pie recipe I've ever tasted. It's very quick to make, and I usually have most-if not all-of the ingredients already on hand. -Tirzah Sandt, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1/2 cup cold water
1/2 cup sour cream
3-1/2 cups mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes., Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil)., Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted. Freeze option: Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally and adding a little water if necessary. Stir in sour cream and proceed as directed.

Nutrition Facts : Calories 448 calories, Fat 20g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 7g fiber), Protein 24g protein.

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