Best 4 French Leek And Ham Shepherds Pie Recipes

Discover the delightful flavors and comforting goodness of "French Leek and Ham Shepherd's Pie." This classic dish is elevated with the addition of tender leeks, savory ham, and a creamy, flavorful sauce. It offers a perfect balance of textures and flavors, making it an ideal meal for any occasion. Whether you are a seasoned cook or just starting, this comprehensive guide will lead you through every step of the cooking process, ensuring a delicious and satisfying result.

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FRENCH LEEK AND HAM SHEPHERD'S PIE

French Leek and Ham Shepherd's Pie image

This is a very tasty dish and a different way of making a shepherd's pie. Ham, leeks, and potatoes baked in a creamy mashed potato crust.

Provided by Rita Machado

Categories Ham Recipes

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

2 ¼ pounds potatoes, peeled and cut into chunks
½ cup heavy cream
3 tablespoons butter
1 pinch ground nutmeg
salt and pepper, to taste
2 tablespoons olive oil
1 onion, chopped
1 ½ pounds leeks, sliced
2 medium tomatoes - peeled, seeded, and coarsely chopped
1 ½ pounds cooked ham, thinly sliced
1 egg yolk, lightly beaten
¼ cup shredded mozzarella cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Stir in the cream, butter, nutmeg, salt, and pepper and mash until smooth.
Heat the olive oil in a large skillet over medium heat. Cook the onion until translucent. Stir in the leek and cook another minute until the leek is soft, but not brown. Mix in the peeled tomatoes, lower the heat, and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. Stir in the ham and season with salt and pepper.
Spread half of the mashed potatoes on the bottom of the casserole dish. Pour in the ham and leek sauce and cover with the remaining mashed potatoes. Brush the surface of the mashed potatoes with the beaten egg yolk. Sprinkle on the shredded mozzarella. Bake in the preheated oven for 20 minutes, or until golden brown.

Nutrition Facts : Calories 675 calories, Carbohydrate 50.1 g, Cholesterol 143.2 mg, Fat 40.8 g, Fiber 6.6 g, Protein 28.7 g, SaturatedFat 17.2 g, Sodium 1572.1 mg, Sugar 7.8 g

FRENCH LEEK AND HAM SHEPHERD'S PIE

French Leek and Ham Shepherd's Pie image

This is a very tasty dish and a different way of making a shepherd's pie. Ham, leeks, and potatoes baked in a creamy mashed potato crust.

Provided by Rita Machado

Categories Ham Recipes

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

2 ¼ pounds potatoes, peeled and cut into chunks
½ cup heavy cream
3 tablespoons butter
1 pinch ground nutmeg
salt and pepper, to taste
2 tablespoons olive oil
1 onion, chopped
1 ½ pounds leeks, sliced
2 medium tomatoes - peeled, seeded, and coarsely chopped
1 ½ pounds cooked ham, thinly sliced
1 egg yolk, lightly beaten
¼ cup shredded mozzarella cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Stir in the cream, butter, nutmeg, salt, and pepper and mash until smooth.
Heat the olive oil in a large skillet over medium heat. Cook the onion until translucent. Stir in the leek and cook another minute until the leek is soft, but not brown. Mix in the peeled tomatoes, lower the heat, and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. Stir in the ham and season with salt and pepper.
Spread half of the mashed potatoes on the bottom of the casserole dish. Pour in the ham and leek sauce and cover with the remaining mashed potatoes. Brush the surface of the mashed potatoes with the beaten egg yolk. Sprinkle on the shredded mozzarella. Bake in the preheated oven for 20 minutes, or until golden brown.

Nutrition Facts : Calories 675 calories, Carbohydrate 50.1 g, Cholesterol 143.2 mg, Fat 40.8 g, Fiber 6.6 g, Protein 28.7 g, SaturatedFat 17.2 g, Sodium 1572.1 mg, Sugar 7.8 g

TRADITIONAL ENGLISH COTTAGE PIE WITH CHEESE AND LEEK TOPPING

Traditional English Cottage Pie With Cheese and Leek Topping image

Cottage pie, like its opposite lamb number, Shepherd's pie, was the ingenious idea of housewives many years ago, in order to create another warm and comforting meal usually from the Sunday Lunch left-overs! Cooked beef or lamb were diced or shredded and sometimes the vegetables were added to the meat mixture - such as peas or carrots. This recipe uses raw minced beef, but you could use minced cooked beef if you wish, I have added it as an alternative. The leeks were always added to the mashed potato topping when I was growing up - it was another way of utilising the leftovers! A bit like a Bubble and Squeak topping. I am not a lover of peas being added in my Cottage Pie, so I have suggested them as an option - I always prefer carrots as the vegetable to be added. Try to use mature Farmhouse Cheddar cheese for the topping - a little goes a long way, as it is so strong in flavour. The cheese is very luxurious, but takes this simple and comforting pie to a higher taste level, in my humble opinion! Serve bubbling hot straight from the oven with steamed cabbage, carrots or any seasonal vegetables and a jug of gravy.

Provided by French Tart

Categories Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

600 g lean ground beef or 600 g cooked beef, shredded
2 onions, peeled and diced
1 large carrots, peeled and finely diced or 1 large cooked carrot, diced
1 ounce butter or 1 ounce dripping
cooked peas (optional)
1 teaspoon dried herbs or 1 -2 tablespoon fresh mixed herbs, chopped
1 tablespoon flour
1 tablespoon tomato puree
1 tablespoon Worcestershire sauce
250 ml beef stock (OR 250 ml red wine mixed with 2 teaspoons sugar) (optional)
salt
pepper
1 kg potato, peeled and cut into small even sized pieces
2 large leeks, cleaned and finely shredded or 2 large cooked leeks, sliced into rings
2 ounces butter
2 -4 tablespoons milk
4 ounces mature farmhouse cheddar cheese, grated
salt
pepper

Steps:

To make the pie filling:.
Fry the onions and carrots if using, in the butter or beef dripping until they are soft.
Add the minced/chopped beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has taken on some colour and is firm. (It also depends if you are using cooked or raw minced beef.).
Season well with salt and pepper, then add the mixed herbs. Stir in the flour, and mix well.
Mix the tomato puree and Worcestershire sauce with the stock and add it to the meat mixture, bringing it all to simmering point. Simmer until the stock has reduced by aboout a third, add the peas if using and take off the heat. Set aside whilst you make the topping.
To make the topping:.
Boil the potatoes in slightly salted water then mash them well, adding half of the butter and all of the milk gradually. Season to taste.
If using fresh leeks, fry the leeks gently in the remaining butter, until soft and slightly coloured.
Stir the cooked leeks into the mashed potato mixture and give it all a good mix.
Assemble:.
Put the meat mixture into a large and deep well greased baking dish and spread the potato mixture on top; then sprinkle with the grated cheese. You can also use 4 - 6 smaller pie dishes if you wish.
Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling.
Serve with an assortment of fresh seasonal vegetables and a jug of gravy.

Nutrition Facts : Calories 796.7, Fat 42.4, SaturatedFat 23.3, Cholesterol 174.1, Sodium 512.2, Carbohydrate 60.2, Fiber 7.9, Sugar 7.7, Protein 44.3

HACHIS PARMENTIER OR FRENCH STYLE SHEPHERD'S PIE

Hachis Parmentier or French Style Shepherd's Pie image

This is a European take on the traditional Shepherd's Pie recipe. I'm told it's named after Auguste Parmentier, the person who popularised potatoes in France in the 18th century. Serve this comforting dish with fresh peas or your favourite veggies.

Provided by Sackville

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

750 g large new potatoes, washed and peeled
6 pieces streaky bacon, sliced into skinny strips
1 small red onion, finely chopped
2 cloves garlic, minced
2 trimmed leeks, sliced into rounds
2 stalks celery, sliced
2 tablespoons vegetable oil
50 g butter
1 bay leaf
1 tablespoon fresh thyme leave
500 g minced chicken or 500 g beef (your choice)
4 tablespoons chopped parsley
100 g fresh breadcrumbs
4 tablespoons milk
50 g grated gruyere cheese, grated
salt and pepper, to taste

Steps:

Boil potatoes in salted water until just tender, drain and use a potato masher to crush the potatoes.
Meanwhile, heat the oil and 10g of the butter in a large frying pan over medium heat.
When the butter has melted, add the bacon, stirring to separate the pieces.
Now add the onion, garlic, bay leaf and thyme.
Cook for about five minutes.
Add the leek and celery as well as salt and pepper to taste.
Reduce the heat, cover the pan and cook for about 10 minutes, stirring occasionally, until leeks are tender.
Stir the chicken or beef into the vegetables.
Add half the parsley and 50g of the breadcrumbs, stirred with the milk.
Increase the heat, stirring as the meat changes color.
Leave to cook for about 15 minutes, adding the rest of the parsley near the end of the cooking.
Spoon the meat mixture into a casserole dish and top with the crushed potatoes.
Mix the Gruyere with the remaining breadcrumbs.
Sprinkle over the top and dot with butter, before cooking in a 350 F or 180 C oven for about 30 minutes or until golden and crusty on top.
Serve immediately.

Nutrition Facts : Calories 1023.9, Fat 67.6, SaturatedFat 24.3, Cholesterol 174.9, Sodium 920.4, Carbohydrate 61.3, Fiber 6.9, Sugar 6, Protein 42.5

Tips:

For a richer flavor, use a combination of ground beef and pork.
If you don't have time to make your own puff pastry, you can use store-bought puff pastry sheets.
To save time, you can cook the leeks and ham filling ahead of time and store it in the refrigerator for up to 3 days.
For a vegetarian version of this dish, omit the meat and use extra vegetables instead.

Conclusion:

French leek and ham shepherd's pie is a delicious and hearty dish that is perfect for a family meal. It is made with a flavorful filling of leeks, ham, and ground beef, topped with a golden brown puff pastry crust. This dish is sure to be a hit with everyone at your table.