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Before you jump to Shepherd's Pie recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every single article about reducing your weight and getting healthy explains readers to avoid drive through windows like the plague and that they need to do all of their own cooking. There’s some benefit to that. Once in a while, though, you totally do not wish to make a full meal for your family or even just for yourself. Once in a while you just want to pay a visit to the drive through while you are on your way home and end the day. There is zero reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the famous fast food restaurants out there are trying to “healthy up” their selections. Here’s how it’s possible to eat healthfully when you are at a fast food spot.
Go with the side dishes. It wasn’t too long ago that French Fries were your only side dish option at a restaurant. Now lots of the fast food menus have been widened considerably. Now lots of them offer you salads. Chili is definitely yet another option. You could possibly get baked potatoes. You could get fruit. There are a lot of alternatives that don’t involve eating something deep fried. Instead of the pre-determined “meal deals” aim to create a meal out of side dishes. This can help you keep your calorie count low and reduce your fat intake.
Logic states that that one the easiest way to stay healthy is to bypass the drive through and never eat fast food. Most of the time this is a good idea but if you make great choices, there is not any reason you can’t visit your drive through now and then. Sometimes the thing you need is to let another person create your dinner. There isn’t any reason to feel guilty about going to the drive through when you make healthy decisions!
We hope you got benefit from reading it, now let’s go back to shepherd's pie recipe. To cook shepherd's pie you only need 20 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Shepherd's Pie:
- Take 1.5 lbs russet potatoes, peeled and cubed
- Get 1/4 cup half & half
- Prepare 2 tablespoons butter
- Use 1 teaspoon kosher salt
- Take 1/4 teaspoon cracked pepper
- Use 1 egg yolk
- Prepare 2 tablespoons canola oil
- Get 1 small onion, diced (about one cup)
- Take 2-3 carrots, peeled, diced (1 cup)
- Prepare 2 large cloves garlic, minced
- Take 1 1/2 lbs ground lamb (traditional) or ground beef
- Provide 1 teaspoon kosher salt
- You need 1/2 teaspoon cracked pepper
- Provide 3 tablespoons flour
- Use 2 tablespoons tomato paste
- Get 2 tablespoons Worcestershire sauce
- You need 1 1/2 cup beef broth
- Provide 1 tablespoon ea. Chopped fresh rosemary and thyme leaves
- Get Kernels cut from 2 ears corn (1 cup)
- Provide 1 cup frozen peas
Steps to make Shepherd's Pie:
- Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.
- Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. - - Preheat the oven to 400 degrees F.
- While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
- Add the tomato paste, beef broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. - - Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
- Place on a cookie sheet on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
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