Shepherd's pie made from raw products. Shepherd's pie - recipes with photos

Cooking instructions

5 hours 30 minutes Print

1. Preheat the oven to 170 C. Rub the lamb shoulder with oil, a pinch of salt and pepper. Transfer to a narrow baking dish, add a little hot water and bake for 2-3 hours, until the meat itself begins to fall off the bone. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. The thermometer is important when you need to strictly observe temperature regime: let's say in the case of baking.

• 
  

  2. Remove the lamb from the oven, let it cool slightly in the form. Then take out the lamb, remove the meat and crispy skin from the bone and chop coarsely. Drain the fat remaining after baking into a clean bowl, pour into a mold with boiling water frying. Set aside for a while. Tool Silicone forms for baking Silicone forms are more convenient than metal ones: they do not need to be lubricated with oil, food does not burn in them, and they are easy to clean. Plus, they bend, and therefore it is easier to remove them from the finished cake.

• 
  

  3. For the filling, peel and coarsely chop the carrots, celery and onions. Fry the vegetables in a large saucepan over medium heat, adding 2 tablespoons of the remaining lamb fat. After 5 minutes, add the rosemary leaves and sauté for another 20 minutes until the vegetables are caramelized. Tool Pasta pot The main rule of a good pasta pot is that it should be large. In order to cook just a pound of spaghetti, you need at least five liters of water. Another problem is to drain so much hot water. The problem can be solved by buying a pot with a special insert that can be removed with spaghetti, and all the water will remain in the pot.

• 
  

  4. Add flour, lamb, bones and juice, which has formed in a baking dish, to the vegetables and pour in 1.5 liters of water. Bring to a boil, then cover and simmer for 40 minutes over low heat.

• 
  

  5. When the contents thicken, remove the bones and strain into another saucepan. Set vegetables and meat aside. Boil the sauce to the desired consistency. Traditionally, this sauce is called gravy. Shinua Sieve Tool So that there are no bones, pulp, peel and other parts that are unnecessary in terms of consistency, it is filtered through a fine sieve. In a cone-shaped - for its resemblance to a Chinese cap, it is also called shinua, Chinese - it is convenient to squeeze the cake to the last drop, and the filtered sauce flows out of it in a thin stream.

• 
  

  6. For the base of the pie, peel and coarsely chop the potatoes. Boil in salted boiling water until soft. Drain the water, let the potatoes dry, then add the butter, grate 50 g of cheese, salt, pepper and knead well to a soft, uniform consistency. Let cool completely. Tool Ceramic Knife Japanese ceramic knives are made from zircon oxide, a material that occupies a place in the middle between steel and diamond on the hardness scale. Moreover, they are lighter than metal ones, do not oxidize products, do not absorb odors and do not require sharpening for at least three years.

• 
  

  7. Preheat the oven to 200 C. Lubricate the baking dish with the remaining lamb fat. Sprinkle the bottom and edges of the pan with breadcrumbs and rosemary leaves - this will add a crunch to the crust. Spreading out a little mashed potatoes, form the bottom and walls of the cake, 1 cm thick.

• 
  

  8. Lay out the filling and a few tablespoons of the gravy sauce. Pour the remaining puree on top and form the lid of the pie. How to pinch the edges and make a beautiful pattern with a fork. Grate remaining cheese on top, sprinkle with breadcrumbs and drizzle with olive oil. Bake on the bottom rack of the oven for 1 hour until the cake is golden and crispy. Serve with green peas and sauce, for a spice, you can add a few finely chopped mint leaves to it.

How to quickly and easily prepare a dish for a large company? The answer is simple - to cook a delicious and satisfying Shepherd's Pie.
This is a traditional English dish. It combines gentle puree and juicy meat filling. In the distant past, it was the daily food of the poor and shepherds. Hence the name "Shepherd's Pie".

I will tell you a few wonderful recipes this dish. Treating family and friends with such a pie is a pleasure, but saving your time is another.

Shepherd's Pie Recipe

Kitchenware: saucepan, ceramic mold, potato masher, grater, silicone spatula, spoon, frying pan.

Ingredients

How to choose pie ingredients

• To make a pie, it is better to make minced meat yourself from fresh meat. But if you buy ready-made minced meat, pay attention that it does not contain spices and foreign smells. The color of minced meat should be naturally pink. You can take any minced meat, but I advise you to use beef or minced lamb.
• Cheddar cheese has a nutty flavor and a slight acidity. If you do not like it, then replace it with any hard cheese.

Step by step cooking

1. Let's make the puree first. We collect water in a saucepan. We wash and peel 3-4 large potatoes, send them to a pot of water and put on the stove. Boil potatoes until tender.
2. We heat 120 ml of milk, melt 90 g of butter and pour it into the finished potato.
   
   
3. We make mashed potatoes with a potato masher.
   
   
4. Peel and chop one onion and two cloves of garlic. Grind one carrot on a grater. Heat 50 ml of sunflower or olive oil in a frying pan.
5. First, sauté two cloves of garlic and one onion.
   
   
6. Add 900 g minced meat.
   
   
7. When the minced meat is lightly fried, we introduce 2 tbsp. l. flour and 50 g of tomato paste. We introduce 240 ml beef broth, simmer for 1 minute.
   
   
8. Add 1 grated carrot, 75 g green peas and 75 g of corn. Mix everything thoroughly and simmer for 5-10 minutes.
   
   
9. In a ceramic baking dish, lay out the stuffing of minced meat and vegetables. Distribute along the bottom of the form.
   
   
10. Spread mashed potatoes on top and smooth with a spatula.
    
    
11. Bake for 25 minutes at 180 degrees.
    
    
    
12. Grind 120 g of Cheddar cheese on a grater.
    
    
13. Sprinkle the pie with cheese and bake until golden brown for 15-20 minutes.
    
    

Enjoy your meal!

video recipe

And this video recipe will clearly show you how to make a pie.

Shepherd's liver pie

Time for preparing: 65 minutes.
Servings: 10.
Kitchenware: frying pan, meat grinder, knife, cutting board, spoon, shape.

Ingredients

How to choose the main ingredient

• When choosing beef liver pay attention to its color. A good and fresh liver has the color of ripe cherries. It should not be gray or other shades. The liver of an old animal will be dark in color.
• Another indicator quality product- white film It should separate easily from the liver. For the pie, it is better to use fresh rather than frozen liver.

Step by step cooking

1. First of all, we cleanse the liver. We make a small incision, pry off the film and tighten it. We remove the veins.
   
   
2. Cut 700 g of liver into large pieces.
   
   
3. We clean and cut 4 onions and 2 kg of potatoes, rub 2 carrots. While the liver with vegetables is fried, put the potatoes on to boil.
   
   
4. We put the pan on the stove, add 30 ml of frying oil and heat it well. Fry chopped onion and grated carrots.
   
   
5. We rub the liver with adjika and fry it in a separate pan.
   
   
6. In a deep bowl, mix the fried vegetables and liver. Using a meat grinder, we make minced meat.
   
   
7. Finely chop a bunch of cilantro, 2 sprigs of tarragon and a bunch of basil. We send greens to minced meat. Season the mince with salt and pepper to your liking. Mix thoroughly.
   
   
8. We make mashed potatoes from boiled potatoes. Add 5 g to it nutmeg and 55 g butter.
   
   
9. Introduce 150 ml of cold milk into mashed potatoes and beat in 2 chicken eggs. Mix until smooth.
   
   
10. Melt 55 g of butter in a saucepan and lightly grease the mold.
    
    
11. Spread the mashed potatoes over the bottom of the mold.
    
    
12. Then we distribute the minced meat on top of the potatoes.
    
    
13. Cover with another layer of puree. Remaining butter pour over the pie. You can make patterns with a spoon or fork.
    
    
14. Bake the pie for 20 minutes. The oven temperature should be 200 degrees. We give the finished cake time to cool, cut into portioned pieces and serve.
    
    

video recipe

In this video recipe you will see how easy and quick it is to make a cake.

• AT traditional recipe Pies use lamb or beef. But you can try to cook —chicken and mushroom pie—.
• There is also a vegetarian version of the pie. It is prepared from soy or tofu, and the filling can be made from peas, lentils, mushrooms, different types cabbage, pumpkin and other vegetables.
• Shepherd's pie is a hearty main course. You can serve such a pie on a lettuce leaf, adding fresh vegetables and greenery. It goes well with sour cream sauce.

Conclusion

If your family loves such pies, then I recommend that you use the recipe - pie with cabbage and mushrooms -. Anyone who loves the combination thin dough and cheese, I advise. If you have little time, and you want to surprise your guests, cook a simple and quick one.

Today we are waiting family dish a favorite of many is shepherd's pie. Its preparation takes time, but your efforts will pay off with interest. Instead of minced meat, Jamie Oliver will use small pieces of lamb stew. He will also make a crust for the pie in a special way - the potatoes will be at the bottom, on the sides and even on top. You've definitely never eaten a shepherd's pie like this. This is definitely a new level of cooking this kind of food.

As a rule, minced meat is put in this pie as a filling, but Jamie decided to change the traditional approach in culinary art and tried to make the dish even tastier.

You can watch the video of the preparation of this pie

1 First, bake the lamb. Preheat the oven to 170°C/gas 3. Rub the lamb on both sides with a little olive oil and a good pinch sea ​​salt and pepper.

2 Place the meat in a small deep baking dish and add some water. Cover the top with parchment paper to prevent the meat from burning.

3 Bake the lamb in the oven for 4 hours. Remove the paper 15 minutes before this point. The meat will become soft and fall off the bones. Remove from oven and leave to cool in a baking sheet. Then place the meat on a cutting board.

4 Drain the remaining fat from the pan into a small jar, we will need it later. In no case do not wash the baking sheet, all the sticky juice that remains in it has an amazing taste and will come in handy for frying vegetables.

5 Place a baking sheet directly on the stove, or use a frying pan with 2 tablespoons of fat. Pour coarsely chopped onion here, along with bay leaf and rosemary. Add four chopped carrots, four celery and one swede. Cook for 20 minutes over medium heat, stirring regularly. It should be something like a stew.

6 While our vegetables are caramelizing, let's take care of our lamb. Remove the bones and tear the meat into pieces with your hands, or chop with a knife. Leave all the skin, it's incomparable.

7 Sprinkle a tablespoon of flour over the vegetables. Stir, the flour should make the gravy thick. The gravy should be viscous, it should not splash in the plate like broth.

8 Now add our lamb to the vegetables. Pour 1.5 liters of water into the filling. It will help to lift the sticky juice from the bottom of the pan, making a real dark gravy. You can add the remaining large bones for smell, then we will definitely take them out, so do not be alarmed. Bring to a boil, then cover and reduce the heat to low and simmer the meat and vegetables for 40 minutes.

9 Finally, let's get to the shepherd's pie puree. Boil the potatoes in a pot of salted water for 12-15 minutes, or until tender. Drain the water, add a pinch of pepper, a piece of good butter or even two. Grate cheese here on a grater and mash everything without leaving lumps.

10 Let's move on to the next step. Take a large deep plate and pour some of the remaining fat into it and rub it over the entire surface.

11 If desired, for a more amazing taste, take thyme and scatter its leaves on a plate. In this case, the leaves will stick to the fat.

12 Then sprinkle on the breadcrumbs. They will give the dish a special crunch.

13 When the puree has cooled completely, cover the bottom and sides of the plate with a layer of about 1 centimeter.

14 Let's get back to the stuffing. Drain the gravy through a colander into a saucepan, remove the bay leaves and bones.

15 Now put the stew in a plate covered with potatoes. Sprinkle puree on top and press with your fingers. With the thumb, index and forefinger of the second hand dipped in flour, try to pinch the edges of the cake.

16 Sprinkle the pie with grated cheese, add bread crumbs and fresh herbs, smeared with a drop of oil.

17 Bake our shepherd's pie on the lower rack of the oven at 200°C/gas 6 for approximately 1 hour and 10 minutes.

It's simple great dish. Crispy crust around the edges and on top. In England, this pie is eaten with peas, herbs and gravy. Don't deprive yourself of that either. Unmatched taste.

“Shepherd's pie is a member of the cottage pie family, or village pies, and, unlike other members of this family, shepherd's pie is always made exclusively from lamb. The shepherd and the ram - the connection is obvious. It is done simply. In modern conditions, minced lamb is used to make a pie. We will go the traditional way and use a whole lamb shoulder.

Here it is important to bake it in the oven for a long time and quietly, so that after baking, the unnecessary things disappear from the lamb, which, in my opinion, does not add flavor to the pie, but what the pie needs is concentrated in it. If we just took minced meat and stewed it like the Italians for their bolognese, then the taste would still be interesting, but there would be no that concentrated rich mutton spirit that occurs when the meat languishes for a long time and slowly in the oven along with the bone.

1.

Take a kilogram lamb shoulder blade on the bone. Salt it, pepper it, drizzle with olive oil. Put a spatula on a baking sheet, pour water into it so that the lamb does not dry out, and send the meat for 2-3 hours in the oven, heated to 170 degrees.

2.

With your hands or with a knife, remove the meat from the bone and cut it into large fibrous pieces. As is usually expressed in such cases, the meat should come off the bone on its own. When removing meat, try to keep the juice that flows from the shoulder blade. The pie needs it. Place the meat in a bowl.

3.

Take one medium-sized carrot, one red onion and two stalks of celery. Cut vegetables into large cubes, the French call this method of cutting the "rustic cube".

4.

Put the saucepan on high heat, pour 50 ml of olive oil into it and lightly caramelize the vegetables. Stir the vegetables so that the caramelization process goes quickly. Finely chop four sprigs of rosemary, send it to the vegetables.

5.

Add a tablespoon of flour to the vegetables. Flour gives a nutty flavor to the pie and at the same time stabilizes the future sauce. Pour lamb juice into saucepan. Pour it all out, no residue.

6.

Add meat and about a liter of water. Bring to a boil, reduce heat and simmer for about an hour, stirring occasionally.

7.

Drain almost all the sauce from the saucepan, strain it through a sieve and put the sauce on medium heat to boil for 2-3 hours.

8.

Grease a baking dish with butter. Sprinkle on top this oil 60 grams breadcrumbs or bread crumbs.

9.

Grate 100 grams of any hard cheese and add it to the pre-prepared mashed potatoes. To stir thoroughly. Put the puree into the mold. Puree for the pie needs the most common, and it should be prepared in advance.

10.

Pour a couple of tablespoons of the sauce on top of the potatoes. Put the lamb with vegetables in the form, cover the meat with the remaining puree on top. Pour on top a pinch of cheese, grated on a fine grater, and a pinch of breadcrumbs. Cheese and crackers are the key to an elegant crust. Remove the cake for 40 minutes in the oven, preheated to 200 degrees.

Shepherd's Pie is a twin brother potato casserole. A mandatory attribute of the dish is the presence of baked potato crust, but you can choose the filling to your taste. Most often, the second layer is meat, but you can also create vegetable stuffing(carrot, pumpkin).

In many countries of the world, this dish is known under different names (casserole, farm pie, empadao, etc.) and has many cooking variations. By the way, potatoes in some countries are replaced by rice.

For the cake you will need a form. If you attach great importance to visual design, then choose a round shape, and on the top layer, make a characteristic pattern for a Scottish shepherd's pie - firmly press the tines of a fork. Repeat this print around the entire circumference near the edge.

Classic shepherd's pie

The most popular filling of this hearty pie is minced meat. It is better to buy a fresh tenderloin, and then twist it into minced meat. So you can be sure that the cake will turn out fragrant, fresh and will create a festive mood in your family.

Ingredients:

• half a kilo minced meat(pork, beef, chicken);
• half a kilo of potatoes;
• ½ cup milk;
• 1 onion;
• 1 egg;
• 30 gr. hard cheese;
• 1 tablespoon of tomato paste;
• 20 gr. butter.

Cooking:

1. Add the diced onion to the mince.
2. Fry minced meat with onions in a pan. Salt in the process. You can add spices if you like.
3. Add to mince tomato paste. Stir.
4. Boil potatoes in salt water.
5. Mash it into puree. Pour in milk, add a piece of butter.
6. Break the egg. Separate the yolk from the protein and mix it into the puree.
7. Add shredded cheese to potato mixture.
8. Grease the mold with oil. Put the minced meat, the second layer - potatoes.
9. Bake for 40 minutes at 180°C.

Shepherd's Pie in Portuguese

Try adding the characteristic Portuguese satiety to the dish. Such a pie is made from two layers of potatoes, between which is the filling - fried spicy minced meat with onions.

Ingredients:

• 700 gr. potatoes;
• 300 gr. minced meat (pork or beef);
• 1 onion;
• 100 ml. cream;
• black pepper;
• coriander;
• thyme;
• 1 egg.

Cooking:

1. Finely chop the onion into cubes, add to the minced meat.
2. Pour thyme, coriander into the meat mixture. Pepper and salt.
3. Fry in a pan.
4. Mash potatoes into a puree. When you knead it, gradually pour in the cream.
5. If necessary, grease the mold with oil. Place half of the puree on the bottom of the mold.
6. Put the minced meat in the next layer.
7. Place the second part of the puree firmly. Lubricate with raw yolk.
8. Bake for half an hour at 180°C.

Shepherd's Pie by Gordon Ramsay

This pastry is very versatile and, if desired, can become your signature dish. Add a few culinary tricks from a famous chef, and the dish will sparkle with new colors.

Ingredients:

• 1 kg lamb tenderloin;
• 1 onion;
• 700 gr. potatoes;
• 30 gr. butter;
• leek stalk;
• half a glass of dry red wine;
• 1 tbsp tomato paste;
• half a glass of chicken broth;
• a small bunch of green onions;
• a sprig of rosemary;
• 50 gr. hard cheese;
• ¼ cup milk.

Cooking:

1. Boil potatoes. Mash it into puree.
2. Pour in the milk as you go.
3. Add finely chopped green onion and rosemary.
4. Grate cheese and add to potatoes.
5. Put butter.
6. You should be able to homogeneous mass with green onions.
7. Add thinly sliced ​​leek and diced onion to minced meat.
8. Put the minced meat in a pan, fry. Salt it while frying.
9. Pour in wine, add tomato paste. Simmer for 10 minutes.
10. Pour in the broth. Simmer another 5 minutes.
11. Put the minced meat in a greased form. On it - puree. Pack potatoes tightly.
12. Bake for 20 minutes at 180°C.

Shepherd's Pie by Jamie Oliver

Another unusual but very delicious recipe pirogue brings to your attention another famous culinary specialist. He took lamb meat as the basis of the filling. The pie starts in an unusual way - stew is placed in the middle.

Ingredients:

• 400 gr. tenderloin of a young lamb;
• 300 gr. pumpkin pulp;
• 3 carrots;
• 1 celery stalk;
• 3 onions;
• 100 gr. hard cheese;
• 2 kg potatoes;
• 1 tbsp flour;
• 50 gr. breadcrumbs;
• olive oil;
• sprig of rosemary.

Cooking:

1. Pre-bake the meat in the oven - it will take you about 3 hours.
2. Drain the remaining fat into a container, it will still come in handy in the recipe.
3. Dice pumpkin, celery, carrots and onions. Fry for olive oil. Lightly salt, add chopped rosemary.
4. Add flour to thicken. Simmer everything together for another 3 minutes.
5. Cut the cooked meat into cubes.
6. Boil potatoes in salt water.
7. Mash into puree. Add some oil.
8. Take a baking dish. Lubricate it with oil. Sprinkle with breadcrumbs.
9. Cover the entire surface with crushed potatoes. Press it firmly. The layer should be solid and fairly dense.
10. Mix vegetables with meat. Put it in the form.
11. Spread the remaining puree in a thick layer.
12. Sprinkle grated cheese on top.
13. Bake for an hour at 190°C.

Shepherd's Bean Pie

When you want more toppings, but you don’t want to make the pie too greasy, add red beans. It does not interrupt the taste of meat, but gives the dish nutrition. A piece of such a pie will relieve hunger for a long time.

Ingredients:

• 400 gr. minced meat (pork, beef, lamb);
• 200 gr. red beans (canned or pre-boiled);
• 1 onion;
• 1 carrot;
• 500 gr. potatoes;
• 2 tablespoons of tomato paste;
• 100 ml. cream or milk.

Cooking:

1. Finely chop the onion into cubes. Grate the carrot.
2. Combine vegetables with minced meat, add beans.
3. Fry minced meat with vegetables in a pan. Salt. Add tomato paste.
4. Boil potatoes. Mash into puree. Add cream.
5. Lay minced meat on the bottom of the form. On it - a thick layer of potatoes.
6. Bake for 40 minutes at 180°C.

Shepherd's pie with mushrooms

Treat yourself to a simple but delicious pastries and in post. All you need is to take vegetable components as a filling. Vegetarians will not be disappointed with this recipe.

Ingredients:

• 400 gr. potatoes;
• 1 onion;
• a small bunch of dill;
• 500 gr. champignons;
• olive oil;
• spices as desired.

Cooking:

1. Boil potatoes. Mash into puree. Add finely chopped dill.
2. Mushrooms cut into slices. Chop the onion into small cubes. Combine and fry in a pan. Salt a little in the process.
3. Lubricate the form. Cover its walls with a thin layer of mashed potatoes. Put mushrooms with onions. On them - the remaining mashed potatoes. Press the top layer firmly.
4. Brush the pie with butter.
5. Bake for 30 minutes at 180°C.

Shepherd's pie with rice

In many countries, the basis of this popular pastry is not made from potatoes at all. Rice is also baked with a golden brown crust. If you want to please yourself with unusual pastries, you will like this pie.

Ingredients:

• 500 gr. white rice;
• 2 onions;
• 1 carrot;
• olive oil;
• 300 gr. minced chicken;
• spices at will;
• salt.

Cooking:

1. Boil rice in salt water.
2. Cut the onion into cubes, grate the carrot. Connect and fry.
3. Mix with rice and grind with a blender into a homogeneous mass.
4. Cut the second onion into cubes as well, but add it to the minced meat. Fry minced meat.
5. Lubricate the form. Put the minced meat first, and then the rice mass. Press it firmly.
6. Bake for 30 minutes at 180°C.

Shepherd's Pie with Tomatoes

Tomatoes will add juiciness to the pie. This vegetable will not be superfluous at all. hearty pie, because it makes the filling softer and goes well with potatoes.

Ingredients

• 500 gr. potatoes;
• 400 gr. minced meat (pork, beef);
• 70 gr. hard cheese;
• 2 tablespoons of sour cream;
• 100 ml. cream;
• 3 tomatoes;
• basil;
• olive oil;
• salt.

Cooking:

1. Boil potatoes. Mash into puree. In the process, add cream and mix in sour cream.
2. Add grated cheese.
3. Fry minced meat with a little salt.
4. Cut the tomatoes into circles.
5. Lay minced meat on the bottom of the form. Next is the tomatoes. Sprinkle them with basil. Lay mashed potatoes on top. Press firmly.
6. Bake for half an hour at 180°C.

To prepare tasty pie you can do without the test. Shepherd's pie is loved all over the world. Perhaps it will take pride of place on your dining table.