All About Pie - I need an idiots guide/recipe to cooking shepherds pie

I need an idiots guide/recipe to cooking shepherds pie - help!?

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get a recipe book 2 help u out!
go to foodtv.com.. they have excellent recipes there. Just do a search for shepherd's pie... Tyler Florence from Food 911 has an awesome recipe
it depends when you are planning to cook it, i normally get the sachet mix from colmans, but if you are in a hurry, i would fry up some lambs mince and onion, together, in the meantime boil some carrots and peas, and some potatoes in a seperate pan, once the mince and onions are cooked, drain of the fat, and once the carrots and peas are cooked, strain them of , but keep the vegetable water, you can add gravy granuales to this to make a nice gravy, add this to the mince with the carrots and peas, put in a ovenproof dish, top with the mash potatoes, when mashing add milk and butter to mash it will make it soft, and tasty, season the meat mixture with some salt and pepper and a dash of lea and perrings(if you have any), i also add a bit of grated cheese and chopped spring onion to the mash, chuck in the oven for about 30 mins and hey one easy shepherds pie....
you cook up ur hamburger meat in a frying pan, boil potatos,mash the potatos,pour cream of mushroom soup into your meat and mix together,spread mashed potatos on top of that,put cheese on top of that and put into oven until cheese is melted.And that how you would make an easy shepherds pie.
heat the saucepan with a little cooking oil in it, peel and chop an onion, add the onion to the pan and fry until soft turning often, ass the mince and fry that until it is browned all over , add 1 pint of water and 2 oxo cubes. Bring to the boil and then simmer for about 40 Min's, peel the potatoes and put in a saucepan of water bring to the boil and simmer those for about 15-20 Min's . Drain the mince keeping the juices for gravy, drain the potatoes mash with butter and a little milk, transfer the mince to an oven proof dish put potatoes on the top smooth with a fork put in the oven 180or gas mark 6 for 20Min's .............. one cottage pie
Shepard's pie..total prep and bake is under and hour Title: Easy Shepards Pie Yield: 1 Servings Ingredients 1 lb ground lamb (if desired use hamburger!) 1 c sliced mushrooms 1 clove garli chopped finely 4 green onions sliced thinly 1 ts dried thyme 1 ts dried sage 1 pk frozen peas & carrots; -(10oz) 1 jar fat free beef gravy 3 tb steak sauce or -worcestershire sauce 1/2 ts salt 1/2 ts pepper 1 pk refrigerated or frozen -prepared mas; hed potatoes 3 tb chives; sliced thinly 1 egg; lightly beaten 1 ts paprika Instructions 1) Heat oven to 375(. 2) Heat nonstick skillet over medium-high heat. Add ground lamb, mushrooms, & garlic; cook, breaking up the lamb with wooden spoon, for 8 minutes or until the lamb is no longer pink. Drain mixture and return to skillet. 3) Stir in green onion, thyme, sage & frozen vegetables into lamb mixture in the skillet; cook stirring occasionally, over medium-high heat for 5 minutes. Stir in gravy & steak sauce, season with salt & pepper, simmer for 5 min. 4) Prepare potatoes as instructed on package. Mix together potatoes, chives and half of the lightly beaten egg in a medium bowl. 5) Spoon lamb mixture evenly into 1 1/2 baking/casserole dish. Spoon potatoes over mixture and spread evenly. Score potatoes in a criss/cross pattern with fork. Brush lightly with remaining egg, sprinkle with paprika. 6) Bake in oven for 30 minutes or until the filling is bubbly and the top is golden. Remove the casserole to wire rack and let stand for 10 to 15 minutes NOTES : Prep time: 10 Minutes Cook: 13 Minutes Bake: at 375( for 30 min
cook your minced beef together with onions, then add oxo. I buy the powdered mixes you can buy to add to the mince. Drain the fat from the mince before adding your powder whilst cooking minced beef have your potatoes boiling. when mince is ready put in cassarole dish Then mash your potatoes and add butter and a bit of milk put the potatoes over the minced beef and put in the oven until your potatoes are golden brown on top
1 medium onion chopped table spoon oil 1 oxo cube 1/2lb lamb or beef mince 1/2 litre water 1 tomatoe (if desired) potatoes enought to mash up and put on top and grated cheese as much as you like Switch oven on 180 put potatoes on to boil NB smaller pieces boil quicker( dont forget about them) Put oil in a pan and fry the chopped onions lightly now add the mince, fry till meat has sealed (changed colour )crumble in oxo cube and cover with water about 1/2 pint should do it. Turn down heat and simmer for 20 mins Strain the juice out and save to make your gravey. Place the mince into a casserole dish and put your mash on top sprinkle with cheese and add sliced tomatoe if desired. place in centre of pre heated oven for 15 to 20 mins and serve. buttered peas and carrots go well Make you gravey bisto or something similar will make it easier for you boil the juice you strained from meat and add to powders enjoy your meal
Fry a chopped-up onion with some cubed carrot (and parsnip / swede if you like it) in a big pan, for about 10 mins on a low heat. Tipthe cooked veg into a deep pie dish or casserole. Then fry some lamb mince (allow about 8 oz p person) with a drop more oil in the same pan, on the highest heat setting. When it all turns from pink to brown and the juice is running stir in 1-2 tblsp of tom puree and 1-2 tblsp of plain flour, then add about 1/2- 3/4 pint of meat stock (and/or red wine if you like), a splash of Lea & P's sauce, 2 tsp of cinnamon, a handful of fresh thyme (or 1-2 tsp of dried) and a bay leaf, pepper and salt if you think it needs it (stock is quite salty). Cover and simmer for about 20-30 mins (put the carrot and onion back in if you like them soft rather than crunchy in your pie). Meanwhile, put some peeled potatoes on to boil (start with warm salted water) -if you cut them smaller they'll cook quicker. They're ready when a fork goes through them easily: drain them, then turn them back into the pan and mash with a knob of butter, cream or milk, depending on how healthy you're feeling, nutmeg if you've got it, and plenty of black pepper. Then tip the meat mixture into the pie dish and top with the mash. Don't worry about getting it too flat and level: the rougher it is the more crunchy bits you get! I sometimes top it with chopped leeks or spring onions, and a handful of strong cheese too. Then bake on a high shelf in the oven at about 200C, for about 20-30 mins, or until it's nice and brown and crispy on top.
Here's mine: -Cut 3 slices of bacon into about 1-inch pieces and saute in a large skillet until beginning to brown. Scrape it into the baking dish you'll be using to bake the pie. Leave a little of the fat in the skillet. In same skillet, cook a pound or so of very lean ground beef until cooked through but not dried out. Scrape it into the baking dish too. If there's a lot of extra fat, drain it from the skillet--or if there's none, add a little vegetable oil. -Saute together: I small onion, roughly chopped; 1 medium-to-large carrot, pretty finely chopped; about a dozen mushrooms, halved if small, sliced if large. Cook until onion is softened, about 5 minutes. -While the vegetables cook, stir together in a bowl or large measuring cup: 2/3 cup beef broth, 1/2 cup Guinness or another stout or dark beer that you like, and just a teaspoon or so of tomato paste. -When vegetables are cooked, add the meats back into the pan. Sprinkle 3 tablespoons of flour and a teaspoon of dried thyme over the mixture; cook and stir about 2 minutes. Then pour in the broth/beer mixture. Stir for a few minutes until it thickens to a gravy-like consistency. (NOTE: At this point, you can add 1/2 cup frozen tiny peas if you like. I usually don't because I like to serve peas alongside instead.) Taste the mixture and add salt and pepper to taste. You may be surprised at how much salt it needs. Scrape the completed filling back into your baking dish and smooth out with the back of a spoon. -Potatoes: You should start cooking these before you start on the filling. Peel 3 large potatoes (I like Yukon Golds) and cut into large chunks. Cover with water in a medium saucepan. Add about a tablespoon of salt. Cover pan and bring to boil. Take off the lid. Reduce the heat very slightly and boil until a table knife can pierce the center, about 8-10 minutes. Drain well. Place the potatoes in a bowl and mash thoroughly with a potato masher. Add 3 tablespoons soft butter, 1/3 cup half-and-half, and 3/4 teaspoon salt. Keep mashing until well incorporated. Then take a wire whisk and beat the bejesus out of them for a minute or two to make them fluffy. Taste and correct seasoning. -Preheat oven to 400. With a large spoon, put big dollops of the mashed potato on top of the filling at regular intervals, then use the back of the spoon to smooth it out evenly. I like to make a criss-cross pattern on the potatoes with the tines of a fork, but you don't have to. -Bake in the preheated oven for half an hour or so. It's ready when the filling starts to bubble up around the edges of the potato. If you pop it under the broiler for a minute or two at the end, the potatoes get a nice brown "crust" on the top--again, this is optional. My family loves this--hope you do too.
SIMPLE TO MAKE SHEPHERDS PIE Here is a basic recipe for a simple ground beef Shepherd's Pie. The original recipe comes from my friend Frances Hochschild and her mother (thanks Frannie!). We dressed it up a bit with some veggies and Worcestershire sauce. 1 1/2 lbs ground round beef 1 onion chopped 1-2 cups vegetables - chopped carrots, corn, peas 1 1/2 - 2 lbs potatoes (3 big ones) 8 tablespoons butter (1 stick) 1/2 cup beef broth 1 teaspoon Worcestershire sauce Salt, pepper, other seasonings of choice 1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). 2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan. 3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
get all the usual ingredients : mince onion carrot then add a tin of condensed country veg soup, Campbells make it. thenput your mash potatoe on top with grated cheese. the soup makes it really creamy and hearty
1 pound ground beef,1 envelope taco seasoning 1 cup shredded cheddar cheese,1 can (11 oz) whole kernel corn drained, 2 cups cooked mashed potatoes (use instant) brown beef drain,add taco seasoning & 3/4 cup water cook 5 min. put mixture in 8inch pan, sprinkle cheese then corn. spread potatoes on top 350 degree 25 minutes
Fry you mince, strian off fat, add chopped onion cover with water sprinkle in a couple of meat stock cubes bring to the boil simmer for about 30mins. In the meantime boil some potatoes when cooked mash with a little milk you can also add a little but if you want. Strain some of the gravey from the mince put mince into a oven proof dish cover with mash potato and for the added taste chop tomatoes in half and put on top before putting into the oven to browm or just pop under the grill. Hey Presto a wonderful meal
stir fry mince and onion fro about 10 minute have mash potatoes ready. Pour mince in flat dish and level it with mash potatoes. bung it in the oven for 35 minutes on gas 6
Get it frozen, it is as good.
chix cube and mix veg, stew together wif salt and pepper. use instant mushed potato for top. grill to top brown
Have you tried logging onto The F Word. There is a brill recipe on their from Gordon Ramsey.