Best Scots Au Gratin Shepherds Pie Recipes

SCOTTISH SHEPHERD'S PIE

Scottish Shepherd's Pie image

This pie was made by my Nana, and my whole family loves it!

Provided by Emtmom

Categories World Cuisine Recipes European UK and Ireland Scottish

Yield 8

Number Of Ingredients 4

Ingredients

1 pound cooked ham, cut into one inch cubes
2 (14.75 ounce) cans creamed corn
7 potatoes - peeled, boiled and mashed
¼ cup butter

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place ham in a 2 quart casserole dish and top with corn. Heat in preheated oven 10 minutes. Remove and top with mashed potatoes. Heat in oven for 20 more minutes, then remove.
Turn oven to "broil" setting. Dot potatoes with butter or margarine, then place pie under broiler just until golden brown on top, about 3 minutes. Serve immediately.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 53.7 g, Cholesterol 48.7 mg, Fat 12.2 g, Fiber 5.3 g, Protein 15 g, SaturatedFat 5.7 g, Sodium 1100.4 mg, Sugar 4.8 g

A SCOTSMAN'S SHEPHERD PIE

A Scotsman's Shepherd Pie image

Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor.

Provided by Larry Short

Categories World Cuisine Recipes European UK and Ireland Scottish

Time 1h15m

Yield 8

Number Of Ingredients 21

Ingredients

5 cups mashed, boiled potatoes
½ cup sour cream
2 ounces cream cheese
2 tablespoons butter, softened, divided
1 egg yolk
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons olive oil
1 pound ground lamb
1 pinch salt and ground black pepper to taste
1 (16 ounce) can stewed tomatoes with juice, chopped
1 small onion, chopped
1 small carrot, peeled and chopped
½ cup peas
1 cup Irish stout beer (such as Guinness®)
1 cube beef bouillon
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
¾ cup shredded sharp Cheddar cheese
2 teaspoons chopped fresh parsley
2 teaspoons smoked paprika

Steps:

Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 385.9 calories, Carbohydrate 30.4 g, Cholesterol 96.5 mg, Fat 21.4 g, Fiber 3.4 g, Protein 17 g, SaturatedFat 11.1 g, Sodium 560.8 mg, Sugar 4.5 g