Food Network Beef and Lamb Shepherd's Pie
In England, the birthplace of this hearty dish, shepherd's pie is most often made with a ground lamb filling. In the States, it's more common to use ground beef. Both are delicious, and lamb can easily be subbed into this recipe following the same instructions.
Can I make this ahead of time?
Yep! You can make the mashed potato topping and the filling up to 2 days in advance. We recommend waiting to assemble until right before baking to help prevent the potatoes from drying out and to keep the layers distinct.
Is there a low-carb version?
Sure is! Check out our Cauliflower Shepherd's Pie for a spud-less, lower-carb version. It's not quite as creamy as this one, but it's quite an impressive approximation, especially if you blend your cauliflower mixture until light and smooth!
Can I use other vegetables?
Totally! Try any of your favorite veggie combinations here and add them in with the onions in step 3. Parsnips and pumpkin are wonderful in the wintertime, or peppers and green beans if it's summer! If they're quick-cooking and super tender, like spinach, you can wait to fold them in at step 4.
How long do leftovers keep?
Kept in an airtight container in the refrigerator, leftovers will keep 3 to 5 days. Large portions can be reheated in a 350° oven for 10 to 15 minutes, or until warm.
Made this? Let us know how it went in the comment section below!
Editor's note: This intro was updated to add more information about the dish on January 7, 2022.
Cal/Serv: 395
Yields: 6 - 8 servings
Prep Time: 0 hours 20 mins
Total Time: 1 hour 25 mins
For potatoes
1 1/2 lb. potatoes, peeled
Kosher salt
4 tbsp. melted butter
1/4 c. milk
1/4 c. sour cream
Freshly ground black pepper
For beef mixture
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 tsp. fresh thyme
1 1/2 lb. ground beef
1 c. frozen peas
1 c. frozen corn
2 tbsp. all-purpose flour
2/3 c. low-sodium chicken broth
freshly chopped parsley, for garnish
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- Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.
- Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season to taste with salt and pepper. Set aside.
- Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes. Add ground beef, season generously with salt and pepper, and cook until no longer pink, 5 minutes more. Drain fat.
- Stir in frozen peas and corn and cook until warmed through, 3 minutes more.
- Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.
- Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired.
- Garnish with parsley before serving.
Nutrition (per serving): 395 calories, 23 g protein, 30 g carbohydrates, 4 g fiber, 5 g sugar, 21 g fat, 9 g saturated fat, 276 mg sodium
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Source: https://www.delish.com/cooking/recipe-ideas/recipes/a57949/easy-shepherds-pie-recipe/
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