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Old 11-17-2004, 09:25 AM   #11
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Well....

I sometimes add diced swede (is that rutabaga where you live?) as well as carrot, courgette and onions. I've got a cousin who insists on putting tinned baked beans (the Heinz ones in tomato sauce!) I've also known people to add sweet corn.
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Old 11-17-2004, 12:05 PM   #12
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This recipe turned out amazing. A little labor-intensive, but worth it. My prep time was well over the 25 minutes stated.

Lamb Shank Shepherd's Pie with Creamed Spinach Recipe courtesy Gourmet Magazine



Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 3 hours 35 minutes
Yield: 6 servings
User Rating:




Cook's Notes: Lamb shanks can be made 1 day ahead of assembling shepherd's pie and chilled, covered. Bring to room temperature before proceeding. Mashed potatoes can be made 1 day ahead of assembling shepherd's pie and chilled, covered. Bring to room temperature before proceeding. Shepherd's pie can be assembled (before being drizzled with melted butter) 1 day ahead and chilled, covered. Let stand at room temperature 1 hour before drizzling with butter and baking.


3 tablespoons vegetable oil
5 1/2 pounds large lamb shanks (4 large)
Salt and freshly ground black pepper
2 small onions, sliced
1/2 cup fresh thyme sprigs
1/2 cup fresh rosemary sprigs
1/2 cup dry white wine
1 1/4 cups beef broth
1 1/4 cups water
3 pounds russet (baking) potatoes (about 6)
3/4 cup whole milk
Salt and pepper
5 medium carrots, cut into 1/4-inch-thick slices
3 tablespoons all-purpose flour
3 tablespoons unsalted, softened butter plus 2 tablespoons melted
Creamed spinach, recipe follows
Special Equipment: A ricer


Prepare lamb: Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper and brown them in batches, transferring each to a plate when browned. Add onions and herb sprigs and cook, stirring, until lightly browned and soft, about 10 minutes. Return the shanks to the Dutch oven with the wine, broth, and water and bring to a boil. Cover, transfer to the oven, and braise until fork tender, about 2 hours. Transfer shanks to a plate. Discard herb sprigs. Pour cooking liquid (including onions) into a large glass measure.
Prepare potatoes and boil carrots while lamb roasts: Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes. Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in milk, and salt, pepper, to taste.

Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.

Make gravy: Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Put the cooking liquid in a saucepan and bring to boil. Knead the flour and softened butter into a paste and whisk it into the liquid. Return the gravy to a boil to thicken and simmer, whisking occasionally, for 5 minutes.

Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy and set aside.

Assemble and bake pie: Spoon lamb-shank mixture into a 12 by 3-inch oval gratin dish or a 2 1/2 to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with the melted butter.

Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour.


Creamed Spinach:
1 package frozen creamed spinach
2 tablespoons freshly grated Parmesan
1/2 teaspoon salt
Pinch freshly grated nutmeg
Freshly ground black pepper

Cook spinach according to package directions. Whisk in Parmesan, salt, nutmeg, and pepper, to taste. Cook's Note: Spinach can be made 1 day ahead of assembling shepherd's pie and chilled, covered. Bring to room temperature before proceeding.




Episode#: SS1C04
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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Old 11-17-2004, 12:10 PM   #13
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Sorry, that wasn't exactly a simple recipe as requested. It was on my mind because I'm going to make it for company this weekend. If you spread the prep over two days, it's much easier. *nods* :D
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Old 11-17-2004, 01:30 PM   #14
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This is another twist for Shepherd's Pie

2 cups leftover stuffing
2 cups leftover turkey cut into 1/2 inch cubes
1/2 cup defrosted frozen peas
1/2 cup defrosted frozen cubed carrots
1 1/4 cups turkey gravy
2 cups mashed potatoes (leftover).
1/4 cup milk or sour cream

In a 9x9 inch baking dish, oiled, spread a layer of stuffing
top with turkey, peas, carrots and gravy.

Combine mashed potatoes with milk or sour cream and spread over gravy.

Bake at 350 deg. for 20 to 25 mins until hot and bubbly.

Cool 5 minutes before serving.

Note: you can substitute any leftover vegs for the frozen ones.
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Old 11-17-2004, 01:34 PM   #15
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Quote:
Originally Posted by Strawberry Shortcake
Sorry, that wasn't exactly a simple recipe as requested. It was on my mind because I'm going to make it for company this weekend. If you spread the prep over two days, it's much easier. *nods* :D
yay!!!! a real recipe for shepard's pie!!!! i was raised on lamb in my shepard's pie, as the name would suggest, (i mean it's not cowboy pie).

copying this a i type. thanks a bunch ssc...
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Old 11-17-2004, 02:16 PM   #16
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Shepherd pie recipe

I would like to say this is an authentic British shepherd's pie, but I can't! It's really one of those things that here are about as many versions as there are cooks.

Anyway, here is how I make mine :)


SHEPHERD PIE

Ingredients
14 oz of minced lamb or beef*
1/4 pint lamb or beef stock
1 huge onion - chopped
7 oz of carrots
7 oz of canned tomato
Worcestershire sauce
1 tbsp of flour

9 oz of good starch rich potatos
cream of evaporated milk
salt and fresh ground black pepper

Mature cheddar cheese - grated

*Note: technically if you use minced beef then it is a "cottage pie"

Method
1 - peel and set potatos to boiling for the mashed potato
2 - Heat oil and cook onions till they begin to change to translucent
3 - Add your meat and brown it
4 - Add stock, carrots, tomato, and a dash of Worcestershire sauce!
5 - cook, simmering and stirring for awhile ( about 5 mins )
6 - transfer to oven proof dish. The liquid should not come over the meat. If it does you can always put it back in the pan and reduce it a bit.
7 - Mash potatos with cream, black pepper, and salt
8 - Cover the meat with mash
9 - cover top with cheese!
10 - cook in the oven for about half an hour or until top is nice and crispy

Eat it and go yuuuuuuuuum! :)
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Old 11-17-2004, 02:44 PM   #17
 
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looks good! :D
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Old 11-17-2004, 02:56 PM   #18
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Thanks, I know you like the cheese on top of it! :) lol
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Old 11-17-2004, 03:11 PM   #19
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I've never had lamb so I have no clue what it tastes like.
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Old 11-17-2004, 03:35 PM   #20
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never had lamb???????? oh man, sizz, you are missing one of the greatest things to eat in the world. i love it; can't get enough...
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