Best Shepherds Pie With Bacon Beef And Horseradish Blue Cheese Potatoes Recipes

STEAKHOUSE SHEPHERD'S PIE

Steps:

• Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
• Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.
• While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
• Pour gravy over meat and turn on broiler.
• Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately right from the hot skillet.

SHEPHERD'S PIE WITH BACON, BEEF AND HORSERADISH BLUE CHEESE POTATOES

Steps:

• Pat the meat dry after chopping and before cooking. Heat a Dutch oven or other heavy pot over medium-high heat. Add the oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons of the drippings from the pot. Add the beef or lamb; season with salt and pepper and cook in two batches to brown and crust. Remove the meat to the plate with bacon. To the meat drippings, add the onions, carrots, celery, garlic, bay herb bundle, salt and pepper. Cook, partially covered, for 10-12 minutes to soften, stirring occasionally. Add the flour and stir 1 minute to cook out the raw flour taste; add the Worcestershire sauce and wine and stir. Add the stock and beef or lamb and the bacon back to the pan; reduce the heat to simmer and cook, covered, until tender, stirring occasionally, up to 40 minutes. Place the potatoes in a pot, cover with water and bring to a boil. Salt the water and cook to tender; drain and pass through a ricer. Stir in the warm milk to thin to your liking, then add the sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust the seasoning, then stir in the egg yolks and pipe or spread over the meat filling in casserole or single-serve dishes. Heat the broiler and place a rack in the center of the oven. Brown the potatoes and sprinkle with paprika to serve.

THE BEST SHEPHERD'S PIE

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.

SHEPHERD'S PIE WITH BACON, BEEF AND HORSERADISH BLUE CHEESE POTATOES RECIPE - (4.6/5)

Steps:

• Pat the meat dry after chopping and before cooking. Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot. Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust. Remove meat to the plate with bacon. To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper. Cook partially covered 10-12 minutes to soften, stirring occasionally. Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes. Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer. Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes. Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve.

SKILLET SHEPHERD'S PIE

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.

BEST SHEPHERD'S PIE

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.

LAURA O'CONNELL'S BEEF AND BACON SHEPHERD'S PIE

Steps:

• THE BEEF & BACON.
• Sauté the onion and garlic on a low heat until cooked.
• Add bacon and fry (turn up to a medium heat to lightly cook bacon),.
• Remove all ingredients from the pan,.
• Add the mince to the empty pan; cook until browned and liquid has reduced.
• Add the onion, garlic and diced bacon into the pan with the mince. Add the grated carrot, grated potato, mixed herbs, parsley, beef stock with Worcestershire sauce, salt and pepper.
• Add water; mix well and then cook on low heat until liquid has reduced by half.
• Add cornflour and water until sauce thickens. Remove from pan and cool.
• THE POTATO MASH: Cook potatoes and heat milk. Mash all together when potatoes are cooked and nearly falling apart.
• THE PIE:.
• Grease a large semi deep (about 10 - 12 cm deep) baking tray and line with puff pastry . Place beef and bacon mixture (once cool) in tray lined with pastry.
• Cook in oven on 180°C until pastry is lightly browned. Remove from oven.
• Place the potato mash over the mince; smooth out and sprinkle with grated tasty cheese to satisfaction.
• Heat oven to 220°C Place on middle shelf and bake for approximately 20 - 30 minutes.
• Allow to sit for 5 minutes and then it's ready to be portioned, served and enjoyed.