Best 3 Lauries Shepherds Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Lauries shepherds pie is a classic comfort food that has been enjoyed by families for generations. This hearty and flavorful dish is made with a combination of ground lamb or beef, vegetables, and a creamy mashed potato topping. The combination of flavors and textures in this dish is sure to please everyone at the table. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, Lauries shepherds pie is sure to be a hit.

Let's cook with our recipes!

LAMB SHEPHERD'S PIE



Lamb Shepherd's Pie image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

3 cloves garlic, chopped
1 bay leaf
1 carrot, finely chopped
1 rib celery, finely chopped
1 yellow onion, finely diced 1 tablespoon extra-virgin olive oil
1 pound ground lamb
1 tablespoon dry mustard
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
1 tablespoon fennel seeds
1/2 cup canned tomato puree
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh sage
2 pounds russet potatoes, peeled and cut into quarters, or 2 1/2 cups cooked mashed potatoes
1/2 cup whole milk
3 tablespoons unsalted butter

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf.
  • Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste.
  • Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm.

LAURIE'S SHEPHERD'S PIE



Laurie's Shepherd's Pie image

This savory beef pie is so easy to make and is one of my husband's favorites. The leftovers are perfect for lunch the next day. For added flavor, you could top the potatoes with a cup of shredded Cheddar cheese, if desired.

Provided by PHEBES

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 50m

Yield 6

Number Of Ingredients 8

3 potatoes, peeled and cubed
1 pound lean ground beef
1 large onion, diced
1 green bell pepper, chopped
2 tablespoons margarine
ΒΌ cup milk
1 (9 inch) unbaked pie shell
1 (15 ounce) can cream-style corn

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.
  • Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.
  • Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
  • Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.

Nutrition Facts : Calories 548 calories, Carbohydrate 54 g, Cholesterol 64.1 mg, Fat 29.1 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 11.1 g, Sodium 466.2 mg, Sugar 6.8 g

GRAMMY'S SHEPHERD'S PIE



Grammy's Shepherd's Pie image

"The secret to this recipe is searing the meat substitute to develop some caramelized flavor and texture. It also doesn?t hurt that the whole thing is covered in mashed potatoes!" says Damaris.

Provided by Damaris Phillips

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 20

3 large russet potatoes (about 2 pounds), peeled and coarsely diced
Kosher salt
3/4 cup sour cream
1 large egg
Freshly ground black pepper
1/2 bunch scallions, green parts only, sliced
4 tablespoons unsalted butter
2 carrots, finely diced
2 ribs celery, finely diced
1 onion, finely diced
1 pound ground beef substitute (such as soy crumbles)
2 tablespoons all-purpose flour
1 cup porter beer, at room temperature
1 cup vegetable stock, warmed
1/2 cup frozen corn
1/2 cup frozen shelled edamame
2 tablespoons vegetarian steak sauce
1 to 2 teaspoons garlic powder
1/4 to 1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Make the potatoes: Put the potatoes in a large saucepan and cover with cold salted water. Bring to a boil. Cook until the potatoes are tender, 12 to 14 minutes. Reserve 1 cup of the cooking water, then drain and place the potatoes in a stand mixer fitted with the whisk attachment.
  • Combine the sour cream and egg, then add to the potatoes; season with a pinch of salt and 1/2 teaspoon pepper. Whip, adding 1/4 cup of the reserved cooking water at a time, until smooth and fluffy, 2 to 3 minutes. Taste and adjust the seasoning as needed. Fold in all but 1 tablespoon of the scallions and set aside.
  • Make the filling: Melt the butter in a large cast-iron skillet over medium heat. Add the carrots, celery, onion and beef substitute and saute until tender, 4 to 6 minutes. Sprinkle the flour over the top and saute to cook off the flour flavor, about 1 minute. Whisk in the beer and stock until combined. Stir in the corn, edamame, steak sauce, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 2 to 4 minutes. Remove from the heat and season with salt and pepper.
  • Fill six 4-inch cast-iron skillets (or ramekins) halfway with the filling. Divide the mashed potatoes among the pans. Place the skillets on a baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 25 minutes. Top with the remaining scallions.

Tips:

  • Use high-quality ground lamb: Look for ground lamb that is fresh and has a good fat content, around 20%. This will ensure that your shepherd's pie is flavorful and moist.
  • Don't overcook the lamb: Cook the lamb until it is just cooked through, but not overcooked. Overcooked lamb will be dry and tough.
  • Use a variety of vegetables: The vegetables in your shepherd's pie add flavor and texture. Use a variety of vegetables, such as carrots, celery, onions, and peas.
  • Make sure the sauce is flavorful: The sauce is an important part of shepherd's pie. Make sure it is flavorful by using a good quality lamb stock and adding herbs and spices.
  • Use a creamy mashed potato topping: The mashed potato topping is what makes shepherd's pie so comforting. Use a creamy mashed potato topping that is made with butter, milk, and cream.
  • Don't skip the cheese: Cheese is a classic addition to shepherd's pie. It adds flavor and richness. Use a good quality cheddar cheese or a blend of cheeses.

Conclusion:

Shepherd's pie is a classic comfort food that is perfect for a family meal. It is easy to make and can be tailored to your own taste. With these tips, you can make a delicious shepherd's pie that everyone will love.

Related Topics