Best Lads Petite Shepherds Pie Recipes

SHEPHERD'S PIE

Steps:

• Preheat oven to 450 degrees. Peel potatoes and cut into 1-inch dice. Add to small pot and cover with cold water. Add salt generously and bring to boil over high heat. Cook until tender, 10-12 minutes. Drain.
• While potatoes are cooking, heat cast iron skillet over medium high heat. Add in oil and saute onion 2-3 minutes. Add ground beef and break apart using a wooden spoon. Season with salt and pepper. Stir in garlic and cook until fragrant, 1 minute.
• Sprinkle in flour and stir to incorporate. Cook another minute. Whisk in Worcestershire sauce and beef stock. Continue to cook until gravy thickens, 3 minutes more. Remove pan from heat.
• To finish potatoes, add in butter, cream cheese, salt and pepper and enough milk to get the consistency you want. Mash until smooth and spread carefully over beef mixture. Bake 7-8 minutes or until potatoes have lightly browned. Sprinkle with chives (optional) and serve.

LAD'S PETITE SHEPHERD'S PIE

Steps:

• 1. Preheat oven to 400 degrees. Spray a 12 cup mini muffin pan with Pam,or a nonstick spray. Place wonton wrapper into the muffin pan, and press it into the bottom and sides. Set aside. Heat a skillet to medium heat,add oil and onion and cook until softened, 3 - 4 minutes. Raise heat to medium-high. Add beef, garlic,salt and pepper. Cook and crumble for 4 - 5 minutes, until beef is fully cooked. Drain any excess liquid from the skillet. Evenly distribute beef mixture among the wontons in the muffin cups, about 1 T. each. Top each with 1 T. gravy. Evenly distribute frozen veggies among the cups, about 2 T. each, followed by the potatoes, about 1 T. each. Bake in the oven until the tops are slightly crispy and brown, about 15 minutes.

CHEF JOHN'S SHEPHERD'S PIE

Steps:

• Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
• Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
• Transfer beef mixture into an oven-proof casserole dish.
• Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
• Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
• Sprinkle with remaining 1/4 cup of grated cheese.
• Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.

SHEPHERD'S PIE

Steps:

• In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
• In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture, just until blended. Stir in the Cheddar. Season to taste with salt and pepper. Cover and set aside.
• Heat the oven to 375 degrees. Melt the remaining 2 tablespoons of the butter in a large oven-safe skillet with high sides or an enameled cast-iron braiser (at least 2 1/2-quart capacity) over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often with a wooden spoon, until the onions are translucent and the carrots are just tender, about 10 minutes. Add the beef and the lamb and cook, breaking the meat up with a spoon, until it is no longer pink. (At this point, you can drain off some of the excess fat if you like.) Season the mixture to taste with salt and pepper.
• Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme and rosemary stems. Season to taste with salt and pepper.
• Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

MINIATURE SHEPHERD'S PIES

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in flour, thyme, salt, nutmeg and pepper until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside., Unfold puff pastry. Using a floured 2-1/4-in. round cutter, cut 12 circles from each sheet (save scraps for another use). Press circles onto the bottoms and up the sides of ungreased miniature muffin cups., Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm.