Main dish - Milk ladder recipes shepherd's pie

Author: Michael Martin  

Featuring a savory meat and veggie filling topped with a dreamy mashed potato crust, it’s comfort food at its finest. Ground beef, peppers and corn with a touch of Southern spices and topped with creamy mashed sweet potatoes.

Dairy Free Shepherd’s Pie

Dairy Free Shepherd’s Pie
Hearty and wonderfully cozy, this dairy free shepherd’s pie is the perfect dinner for colder weather! Featuring a savory meat and veggie filling topped with a dreamy mashed potato crust, it’s comfort food at its finest. Egg free and gluten free.
Provided by: Ashley / Cook Nourish Bliss
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: English
Number of ingredients: 19
Ingredients:
  • 2 ½ pounds yukon gold potatoes, sliced ½ inch thick
  • 1 teaspoon fine sea salt, divided
  • ⅓ cup olive oil
  • ⅔ cup unsweetened plain almond milk
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 1 ½ pounds ground beef or ground lamb*
  • 1 medium onion, diced
  • 3 medium carrots, diced (peeled if desired)
  • 3 medium stalks celery, diced
  • 3 large cloves garlic, minced
  • 1 ½ teaspoons minced fresh rosemary
  • 1 ½ teaspoons minced fresh thyme
  • 3 tablespoons tomato paste
  • ¾ cup low-sodium beef broth
  • 1 tablespoon worcestershire sauce**
  • ¾ cup frozen peas
  • ½ teaspoon fine sea salt
  • ¼ teaspoon pepper
Nutrition:
  • Calories: 482 calories
  • Carbohydrate: 38 grams carbohydrates
  • Cholesterol: 76 milligrams cholesterol
  • Fat: 24 grams fat
  • Fiber: 5 grams fiber
  • Protein: 28 grams protein
  • Saturated Fat: 7 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 593 milligrams sodium
  • Sugar: 5 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 15 grams unsaturated fat
How to cook:
  1. Add the sliced potatoes and ½ teaspoon of the salt to a large stockpot. Add in enough cold water to cover the potatoes, then bring the water to a boil.
  2. Reduce the heat slightly and simmer for about 15 minutes, or until the potatoes are tender. Drain the potatoes and return to the pot.
  3. With the pot set on the warm burner (with the heat turned off), add in the remaining ½ teaspoon salt, olive oil, almond milk, pepper and garlic powder.
  4. Use a potato masher to mash the potatoes until smooth and creamy, then taste and adjust any of the flavors as desired (I usually add about ½ to ¾ teaspoon more salt and another good drizzle of olive oil).
  5. Meanwhile, preheat the oven to 400ºF.
  6. Set a large oven safe saute pan over medium heat.*** When hot, add in the ground meat and cook for about 5 to 7 minutes, breaking it up with a wooden spoon, until browned and cooked through. Use a slotted spoon to transfer the meat to a bowl, leaving behind the fat / grease.
  7. With the skillet still over medium, add the onion, carrots and celery to the pan (if there is no fat / grease, add in about 1 tablespoon of olive oil). Cook the veggies for about 6 to 8 minutes, until tender. Stir in the garlic, rosemary, thyme and tomato paste and cook for 1 minute.
  8. Add in the cooked meat, the broth, worcestershire, peas, salt and pepper, then let the mixture cook over medium for about 5 minutes, until the broth has reduced slightly. Remove from the heat. Taste and adjust the salt / pepper as desired (I add about ¼ to ½ teaspoon more salt).
  9. Use the back of a spatula to gently flatten / press the mixture into an even layer, then dollop the mashed potatoes over top. Use a spoon or spatula to spread the potatoes out to the edges (making sure that you fully cover the meat layer). If desired, use a fork or spoon to create texture in the topping.
  10. Bake for 20 minutes, until the potato topping is lightly golden in color. Then turn on the broiler and broil for about 1 to 3 minutes to brown / crisp up the topping even further (just keep an eye on it so it doesn’t burn!).
  11. Let the pan rest for 10 minutes, then serve as desired.
Notes: Easy Shepherd's Pie Recipe, Prepare the Meat Mixture: Prepare the Oven – Preheat the oven to 400 degrees F. Cook the Meat – Then in a large skillet, add the ground beef and add …

Southern Style Shepherd's Pie

Southern Style Shepherd's Pie
This recipe is taken from the 1999 Milk Calendar. A new twist to an old favourite! Ground beef, peppers and corn with a touch of Southern spices and topped with creamy mashed sweet potatoes. -James Barber
Yields: 6 servings
Number of ingredients: 16
Ingredients:
  • 1 3/4 lb (790 g) sweet potatoes (3 medium)
  • 1/2 cup (125 mL) water
  • 1 tbsp (15 mL) butter
  • 1 medium onion chopped
  • 1 garlic clove chopped
  • 1 lb (450 g) lean ground beef
  • 1/4 cup (60 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Milk
  • 1 beef broth cube or 1 tsp (5 mL) instant beef broth
  • 1/2 tsp (2 mL) dried thyme
  • 1 tbsp (15 mL) chili powder
  • 1 cup (250 mL) red or green (or both) bell pepper chopped
  • 1 cup (250 mL) frozen whole kernel corn
  • 1/2 tsp (2 mL) salt
  • 1 egg beaten
  • 2 tbsp (30 mL) minced green onion
How to cook:
  1. Preheat oven to 375 °F (190 °C).
  2. Peel sweet potatoes. Cut into chunks and microwave on High with 1/4 cup (60 mL) of the water in a covered casserole dish for 10 to 12 minutes or until soft. Drain; set aside.
  3. Meanwhile
  4. in a large skillet
  5. melt butter over medium heat. Sauté onion and garlic for 1 minute. Add beef and cook until no longer pink. Drain any excess fat. Sprinkle flour over meat and mix well. Add remaining water
  6. 1 cup (250 mL) of the milk
  7. broth
  8. thyme and chili powder
  9. stirring well. Mix in vegetables and cook
  10. stirring
  11. for 2 to 3 minutes. Spoon into a 10 cup (2.5 L) shallow casserole dish; set aside.
  12. Mash sweet potatoes with remaining milk and salt. Add egg and beat until smooth
  13. adding more milk if necessary. Stir in onion tops and spoon mixture over beef.
  14. Bake for 30 minutes or until bubbly. Let stand for 5 minutes before serving.
Notes: Milk Ladder Adventures, Anyway, all was well, just a few more grey hairs for mummy! So the next step was Milk Chocolate (Step 8). I gave her a small amount of chocolate …

Easy Shepherd's Pie

Easy Shepherd's Pie
Easy Shepherd's Pie is a classic comfort food recipe. It is loaded with beef, vegetables, and then topped with fluffy mashed potatoes.
Provided by: Eating on a Dime
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: English
Number of ingredients: 21
Ingredients:
  • For the Beef Mixture:
  • 1 1/2 pounds Ground Beef
  • 1/2 White Onion (diced into smaller pieces)
  • 1 cup Frozen Peas and Carrots
  • 1/2 cup Frozen Corn
  • 1/4 cup Tomato Paste
  • 2 Tbsp Flour
  • 1 tsp Minced Garlic
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Dried Rosemary Leaves
  • 1 tsp Dried Thyme Leaves
  • 1 cup Beef Broth
  • 1 tsp Worcestershire sauce
  • For the Mashed Potatoes:
  • 3 Large Russet Potatoes (peeled and quartered)
  • 1/2 cup Butter
  • 1/3 cup Milk
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
Nutrition:
  • Calories: 570 kcal
  • Carbohydrate: 31 g
  • Protein: 25 g
  • Fat: 39 g
  • Saturated Fat: 19 g
  • Trans Fat: 2 g
  • Cholesterol: 123 mg
  • Sodium: 1057 mg
  • Fiber: 3 g
  • Sugar: 3 g
  • Unsaturated Fat: 15 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 400 degrees F.
  2. THEN PREPARE THE MEAT MIXTURE:
  3. Then in a large skillet, add the ground beef and the onion. Brown the ground beef and break it apart with a wooden spoon or spatula. Cook until the beef is browned (approximately 5-6 minutes).
  4. Drain off any excess grease.
  5. Then add in the minced garlic. Cook for 1 minute.
  6. Then stir in the flour and tomato paste. Stir well until these ingredients are well combined with the beef mixture.
  7. Next add in the broth, frozen vegetables, Worcestershire sauce, onion powder, salt, pepper, Rosemary and thyme.
  8. Bring this mixture to a boil and then reduce the heat to low to simmer for about 5 minutes.
  9. THEN PREPARE THE MASHED POTATOES:
  10. Place the potatoes in al large pot and cover them with water. Bring the water to a boil, reduce temperature to low to simmer and cook for 10-15 minutes until the potatoes are fork tender.
  11. Drain the potatoes and then return to the potatoes to the hot pot.
  12. Then add in the butter, milk, salt and pepper. Use an electric mixer to blend the potatoes until they are light and fluffy or use a hand masher to mash them to the consistency that you prefer.
  13. THEN PREPARE THE CASSEROLE:
  14. Spread the meat mixture on the bottom of the 9X13 baking pan.
  15. Then spoon the mashed potatoes on top and spread it to make an even layer on top of the casserole.
  16. Bake uncovered for 30-35 minutes until the casserole is cooked through and the top is slightly brown.
  17. *You can broil for 2-3 minutes to brown the top of the potatoes if you prefer.
  18. Then let the casserole set for 10-15 minutes. Serve and enjoy!
Notes: Shepherd's Pie | RecipeTin Eats, Assemble: Preheat oven to 180C/350F. Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Allow to Add butter and mash until melted, …

Shepherd's pie

Shepherd's pie
Cheap and tasty, this family favourite Shepherd's Pie recipe is a classic for good reason.
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 15
Ingredients:
  • 1 tbsp. olive oil
  • 1 (2lb 5oz) lamb mince
  • 50 g (2oz) butter
  • 1 onion, roughly chopped
  • 2 large carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 1 tbsp. tomato puree
  • 2 tsp. worcestershire sauce
  • 1 tbsp. tomato ketchup
  • 300 mL (10 fl oz (½ pint)) red wine
  • 1 tbsp. dried mixed herbs
  • 25 g (1oz) plain flour
  • 300 mL (10 fl oz (½ pint)) hot beef stock
  • 750 g floury potatoes, such as King Edward or Maris Piper, peeled and roughly chopped
  • 2 tbsp. milk
Nutrition:
  • Calories: 588 calories
How to cook:
  1. In a large pan, heat the oil over high heat and fry meat until browned all over, about 5min. Do this in batches if necessary. Using a slotted spoon, transfer to a bowl, discarding the extra liquid.
  2. In the empty pan, heat 25g (1oz) butter and gently fry the onion, carrots and celery until softened, about 15min. Stir in the lamb, with the tomato purée, Worcestershire sauce and tomato ketchup. Add half of the wine and allow to reduce before adding the remaining wine.
  3. Stir in the mixed herbs and flour, and cook for 2min before slowly adding in the stock. Bring to the boil, then simmer for 30min, stirring occasionally, until thickened.
  4. Preheat oven to 200°C (180°C fan) mark 6. Return potatoes to the pan and, using a potato masher or ricer, mash the potatoes until smooth. Beat in the milk and remaining butter and season well.
  5. Transfer the lamb mixture to a 2 litre (3½ pint) ovenproof dish, top with mash and cook in the oven for 30min, or until golden and piping hot. Serve immediately with seasonal vegetables or a green salad.
Notes: Appendix 4 - Info sheet for parents. The MAP Milk Ladder, · PDF fileShepherds Pie (200g) HOME-MADE 1 child's portion HOME-MADE I child's portion Lasagne Shepherds Pie Scotch STEP STEP HOME-MADE 1/2 scotch pancake
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