HOW LONG TO COOK SHEPHERDS PIE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

VEGETARIAN SHEPHERD’S PIE RECIPE - NYT COOKING



Vegetarian Shepherd’s Pie Recipe - NYT Cooking image

French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)

Provided by Samantha Seneviratne

Total Time 1 hours 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
3/4 cup French lentils
4 sprigs thyme
3 1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shitaake
1 large leek, white part only, thinly sliced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice

Steps:

  • In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
  • Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
  • Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
  • Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
  • Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Nutrition Facts : @context http//schema.org, Calories 490, UnsaturatedFatContent 8 grams, CarbohydrateContent 58 grams, FatContent 24 grams, FiberContent 8 grams, ProteinContent 14 grams, SaturatedFatContent 15 grams, SodiumContent 1149 milligrams, SugarContent 7 grams, TransFatContent 1 gram

VEGETARIAN SHEPHERD’S PIE RECIPE - NYT COOKING



Vegetarian Shepherd’s Pie Recipe - NYT Cooking image

French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn’t too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)

Provided by Samantha Seneviratne

Total Time 1 hours 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
3/4 cup French lentils
4 sprigs thyme
3 1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shitaake
1 large leek, white part only, thinly sliced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice

Steps:

  • In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
  • Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
  • Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
  • Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
  • Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Nutrition Facts : @context http//schema.org, Calories 490, UnsaturatedFatContent 8 grams, CarbohydrateContent 58 grams, FatContent 24 grams, FiberContent 8 grams, ProteinContent 14 grams, SaturatedFatContent 15 grams, SodiumContent 1149 milligrams, SugarContent 7 grams, TransFatContent 1 gram

IRISH SHEPHERD'S PIE | ALLRECIPES
14 Sensational Strawberry Rhubarb Pie Recipes Strawberry and rhubarb are two foods that were just meant to be baked together. Their tangy and sweet union becomes even better when its heated, creating a jammy consistency that highlights the flavors. In other words, the fruit and the vegetable belong together in a pie …
From allrecipes.com
See details


SHEPHERD'S PIE RECIPE | ALLRECIPES
Flip through this gallery for our best strawberry-rhubarb pie recipes, from the classic, no-nonsense strawberry rhubarb pies to thickened versions with custard and cream. ... We've rounded up 15 top-rated side dishes that are so good people will be asking you for the recipe all day long…
From allrecipes.com
See details


CHEDDAR-TOPPED SHEPHERD'S PIE RECIPE | MARTHA STEWART
Jan 31, 2011 · Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook…
From marthastewart.com
See details


SHEPHERD'S PIE - CAMPBELL SOUP COMPANY
Aug 12, 2019 · See more; Step 1 Heat the oven to 400°F. While the oven is heating, season the beef with salt and pepper. Cook the beef and onion in a 10-inch oven-proof skillet over medium-high …
From campbells.com
See details


37+ BEST HEALTHY GROUND BEEF RECIPES FOR WEIGHT LOSS
Oct 26, 2021 · This is meat and potato fare at its finest: a slow-simmered mixture of ground red meat and vegetables blanketed with a warm cover of mashed potatoes in one shepherd's pie recipe. The dish is traditionally made with lamb (you know, since shepherds look after sheep), but sirloin—or lean ground beef—makes a leaner and perfectly tasty pie.
From eatthis.com
See details


EXPAT DATING IN GERMANY - CHATTING AND DATING - FRONT PAG…
Expatica is the international community’s online home away from home. A must-read for English-speaking expatriates and internationals across Europe, Expatica provides a tailored local news service …
From germanydating.expatica.com
See details


TWITPIC
Dear Twitpic Community - thank you for all the wonderful photos you have taken over the years. We have now placed …
From twitpic.com
See details


VEGETARIAN SHEPHERD'S PIE - FEELGOODFOODIE
Nov 17, 2019 · Vegetarian shepherd’s pie is a great freezer meal! After baking, let the dish cool completely to room temperature and cover it tightly in foil. You can freeze the pie for up to 3 months. You can then cook the pie straight from frozen, keep it covered with the foil and cook …
From feelgoodfoodie.net
See details


GROUND TURKEY SHEPHERD'S PIE RECIPE | MARTHA STEWART
Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 …
From marthastewart.com
See details


KETO SHEPHERD'S PIE RECIPE | MYRECIPES
Heat a 10-inch cast-iron skillet over medium-high. Add beef to skillet, and cook, stirring occasionally, until half of the beef is browned, about 3 minutes. Add onion, carrots, and garlic to skillet; cook…
From myrecipes.com
See details


SHEPHERD'S PIE RECIPE - SPEND WITH PENNIES
Mar 16, 2020 · In the late 1800’s the pie was named Shepherd’s Pie if made with lamb (since the shepherd looked after the sheep) and if made with beef it was called Cottage Pie. Regardless of the name, this recipe is a classic Shepherd’s Pie recipe loaded with flavor and the perfect make ahead meal to serve all year long!
From spendwithpennies.com
See details


UPDATED SHEPHERDS PIE | ALLRECIPES
Flip through this gallery for our best strawberry-rhubarb pie recipes, from the classic, no-nonsense strawberry rhubarb pies to thickened versions with custard and cream. ... We've rounded up 15 top-rated side dishes that are so good people will be asking you for the recipe all day long…
From allrecipes.com
See details


SIMPLE SHEPHERD'S PIE | ALLRECIPES
Delicious and simpler than the other shepherd's pie recipes. I wanted MORE. We used 9 inch round baking pan instead of pie pan. Our potatoes on top were a little thick to try to spread, but no one …
From allrecipes.com
See details


CHEDDAR-TOPPED SHEPHERD'S PIE RECIPE | MARTHA STEWART
Jan 31, 2011 · Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook…
From marthastewart.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »