All About Pie

How do you make shepherds pie?

I have a date tonight in which i will be cooking (I'm a pretty good cook so I've been told), and am thinking about baking a shepherds pie but I haven't the slightest idea on how to make one. If I indeed decide make one, I do know I would be using ground beef instead of lamb and there will be no cheese (lactose intolerant) Can someone please help me out.

Public Comments

1. Quick and easy. Basically a beef stew using ground beef smaller bits of carrot.potato add green bean and sometime peas and corn. I like a thicker gravy base. I never used cheese. But i used a lot of mash potatoes piled high on top of the stew mix and cook till a nice golden brown. I have found some nice sounding recipes on the net.
2. Here's a pretty straightforward recipe...very similar to the one I make. http://www.cooks.com/rec/view/0,1727,134184-248192,00.html Substitute the ingredients as needed. Enjoy.
3. http://allrecipes.com/Recipe/Shepherds-Pie-VI/Detail.aspx
4. This is how I make mine 1 lb ground beef 1/2 cup minced onion 1 cup peas 1-1 1/2 cup chopped carrots (boiled/cooked) 1/2 cup chopped parsnips (boiled/cooked) 1-2 garlic cloves minced 3/4 c. beef gravy gravy 1/4 c tomato sauce or ketchup 2 tablespoons worcestershire sauce or soy sauce about 5 cups mashed potatoes salt, pepper, paprika, dried or fresh parsley sautee garlic, onion, and beef till beef is cooked through add gravy, tomato sauce, worcestershire sauce, salt n pepper to taste Add carrots, parsnips, and peas Pour into an 8x8 baking dish. Evenly spread mashed potatoes over top sprinkle with paprika and parsley (if parsley is fresh sprinkle AFTER baking) bake 20-30 min at 350 Americanized Sheppards pie! ps sometimes i add corn!
5. Heres one with ground beef however, i've made the 2nd one and it its delicious! Serves 4 1 pound ground beef chuck 1 medium onion, chopped 1 garlic clove, minced 1/4 teaspoon dried thyme 2 tablespoons ketchup 1 tablespoon all-purpose flour 1 box (10 ounces) frozen mixed vegetables (no need to thaw) Coarse salt and ground pepper 3 cups mashed potatoes Directions Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes. Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper. Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve. SUPER TASTY! SHEPHERDS PIE. ( if you dont like lamb i suppose you could use beef short ribs) 3 tablespoons safflower oil 3 1/2 to 4 pounds lamb shanks Coarse salt and freshly ground pepper 1 medium onion, finely chopped 3 garlic cloves, minced (1 tablespoon) 2 tablespoons tomato paste 1/2 cup dry red wine 2 1/2 cups homemade or store-bought low-sodium chicken stock 1 dried bay leaf 6 sprigs thyme 3 parsnips, peeled, cut into 1/2-inch pieces 1 medium celery root, peeled, cut into 1/2-inch pieces (about 2 cups) 4 ounces cipollini onions, peeled 2 pounds Yukon Gold potatoes, peeled 3/4 cup heavy cream 4 ounces (1 stick) unsalted butter 1 1/4 cups frozen peas, thawed Directions Preheat oven to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Season lamb generously with salt and pepper. Working in batches, cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Reduce heat to medium. Add onion and garlic to pot, and cook until softened, about 4 minutes. Stir in tomato paste and cook for 2 minutes. Stir in wine, bring to a boil, and cook for 1 minute. Add browned lamb, stock, bay leaf, and thyme to pot. Bring to a simmer; cover, and transfer to oven. Cook for 2 hours. Add parsnips, celery root, and cipollini, and cook until vegetables and meat are tender, about 1 hour. Meanwhile, bring potatoes to a boil in a pot of salted water. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. Press hot potatoes through a ricer into pot. Add cream, butter, and 2 teaspoons salt. Cook over medium heat, stirring often, until warmed through. (Alternatively, whip potatoes with a mixer until smooth.) Press a piece of plastic wrap directly on surface. Using a slotted spoon, transfer lamb to a dish, reserving sauce. Remove meat from bones, shredding it into bite-size pieces. Skim fat from sauce. Discard bay leaf and thyme. Return meat to sauce in pot, and add peas. Season with salt and pepper. Preheat broiler. Spoon lamb into a 6-cup baking dish adding just enough sauce to moisten; reserve remaining sauce. Spread potatoes over lamb. Alternatively, spoon potatoes into a pastry bag fitted with a 3/4-inch plain round tip, and pipe on top of lamb, covering surface. Broil until golden brown, about 5 minutes. Serve immediately with reserved sauce.
6. Personally I like a parsnip, potato and horseradish mash with a shepperd/cottage pie, if you're not keen just do a plain potato mash using a couple more potatoes, so for two generous helpings: Peel 3 medium sized potatoes and 3 parsnips cut into cubes and boil for about 30 minutes until 'mash-able' Whilst they're boiling.. Finely chop an onion and soften in pan with a little oil Add the mince and beat up so no big lumps remain When mince is browned add an oxo (stock) cube Add some chopped carrots Add a clove of finely chopped garlic Half a tin of chopped tomatoes Good squeeze of tomato puree Splash of red wine Season Cook for another 20 minutes or so Mash the parsnip and potato adding a good knob of butter (or substitute), pop in a table spoon of horseradish and plenty of pepper. Pour the meat into a casserole dish and spoon the mash on top. Put in the oven and cook on a low/medium heat for about 30 minutes.