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Anyone have a T & T recipe for Shepherd's Pie? (n/t)
- Thread starter jerr
- Start date
I don't follow a recipe, since I usually make shepard's pie when I have lots of odds and ends to use
up. Wish I could help! I usually use stew meat, veggies, and make some gravy for the whole lot. Top with mashed potaotes, brush with melted butter, and bake until golden.
up. Wish I could help! I usually use stew meat, veggies, and make some gravy for the whole lot. Top with mashed potaotes, brush with melted butter, and bake until golden.
This REC Meat and Potato Pie is T&T and a little different version but very tasty and easy
I don't claim to re-invent the wheel ever so this kind of meat and potato pie is not a brand new idea-but I made this "comfort food" REC up for my DH years ago and I keep tweaking it- the wedges of "pie" are gorgeous on a plate. I have served it many times to hungry friends and it always gets snarfed up.
MEAT AND POTATO PIE (serves 6)
1 -1/2 lb lean ground beef
2T low sodium soy sauce
1 egg
1/4 cup dried bread crumbs
1 chopped onion,
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp pepper
1 tsp salt
Mix all this together and pat into pie tin to make a “crust.” Bake at 350° for 15 minutes. Drain and pat off fat with a paper towel.
Spread 1/3 cup medium salsa over the bottom of the "crust". Spread a small can (drained) of corn niblets over the salsa.
Mix together the following ingredients and Mound this mixture in the “crust”.:
Mashed potatoes ( about 6 servings-worth)
1/2 cup sliced mushrooms sauteed in 2 T butter
1 tsp celery seed
salt and pepper to taste
1 tsp of any of the herbs used above (basil, oregano, thyme)
2 T sour cream if desired
Layer these on top and bake another 15-20 minutes:
thin tomato slices
thin onion slices
cheddar, jack, or American cheese slices
sprinkle parmesan cheese over all
I don't claim to re-invent the wheel ever so this kind of meat and potato pie is not a brand new idea-but I made this "comfort food" REC up for my DH years ago and I keep tweaking it- the wedges of "pie" are gorgeous on a plate. I have served it many times to hungry friends and it always gets snarfed up.
MEAT AND POTATO PIE (serves 6)
1 -1/2 lb lean ground beef
2T low sodium soy sauce
1 egg
1/4 cup dried bread crumbs
1 chopped onion,
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp pepper
1 tsp salt
Mix all this together and pat into pie tin to make a “crust.” Bake at 350° for 15 minutes. Drain and pat off fat with a paper towel.
Spread 1/3 cup medium salsa over the bottom of the "crust". Spread a small can (drained) of corn niblets over the salsa.
Mix together the following ingredients and Mound this mixture in the “crust”.:
Mashed potatoes ( about 6 servings-worth)
1/2 cup sliced mushrooms sauteed in 2 T butter
1 tsp celery seed
salt and pepper to taste
1 tsp of any of the herbs used above (basil, oregano, thyme)
2 T sour cream if desired
Layer these on top and bake another 15-20 minutes:
thin tomato slices
thin onion slices
cheddar, jack, or American cheese slices
sprinkle parmesan cheese over all
Here's one I've used
It is from the Cover and Bake cookbook by cook's illustrated. But I've summarized since they go into a LOT of detail.
1 1/2 lbs ground lamb
1 1/2 tsp salt
1 black pepper
2 med onions chopped coarse
2 med carrots pelled an dcut int 1/4" slices
1 garlic clove, minced
2 T all purpose flour
1 T tomato paste
2 1/4 c chicken broth
1/4 c full bodied red wine
1 t Worcestershire sauce
1 t chopped fresh thyme
1 t chopped fresh rosemary
1 c frozen peas, thawed
Topping:
2 lbs russet potatoes, peeled cut into 2" cubes
1 t salt
6 T unsalted butter
3/4 c whole milk
2 egg yolks
Filling:
Season lamb with salt and pepper and brown over med high heat (may need two batches). Remove lamb and set aside in a bowl.
Reduce heat to med and add onions and carrots. Cook till softened (4 min). Add garlic, flour, tomato paste and cook about 1 min. Whisk in broth, wine and Worcestershire sauce. Stir in spices and ground lamb. Bring to boil, reduce to simmer, cover and simmer 15 min.
Topping:
In separate sauce pan, Boil potatoes and 1/2 t salt for 15 - 20 min. Drain well and return to pan. Add rest of topping ingredients (I usually use 1/4 - 1/2 cup of milk not all).
Assemble and Bake:
Preheat oven 400 degrees. Stir peas into lamb mixture and check seasonings. Pour into 9X13 pan. With large spoon spread mashed potatoes over filling. Start at sides to ensure tight seal. Bake 20 - 25 min till golden brown. Allow to cool 5 - 10 min. serve.
It is from the Cover and Bake cookbook by cook's illustrated. But I've summarized since they go into a LOT of detail.
1 1/2 lbs ground lamb
1 1/2 tsp salt
1 black pepper
2 med onions chopped coarse
2 med carrots pelled an dcut int 1/4" slices
1 garlic clove, minced
2 T all purpose flour
1 T tomato paste
2 1/4 c chicken broth
1/4 c full bodied red wine
1 t Worcestershire sauce
1 t chopped fresh thyme
1 t chopped fresh rosemary
1 c frozen peas, thawed
Topping:
2 lbs russet potatoes, peeled cut into 2" cubes
1 t salt
6 T unsalted butter
3/4 c whole milk
2 egg yolks
Filling:
Season lamb with salt and pepper and brown over med high heat (may need two batches). Remove lamb and set aside in a bowl.
Reduce heat to med and add onions and carrots. Cook till softened (4 min). Add garlic, flour, tomato paste and cook about 1 min. Whisk in broth, wine and Worcestershire sauce. Stir in spices and ground lamb. Bring to boil, reduce to simmer, cover and simmer 15 min.
Topping:
In separate sauce pan, Boil potatoes and 1/2 t salt for 15 - 20 min. Drain well and return to pan. Add rest of topping ingredients (I usually use 1/4 - 1/2 cup of milk not all).
Assemble and Bake:
Preheat oven 400 degrees. Stir peas into lamb mixture and check seasonings. Pour into 9X13 pan. With large spoon spread mashed potatoes over filling. Start at sides to ensure tight seal. Bake 20 - 25 min till golden brown. Allow to cool 5 - 10 min. serve.