british

When you're in the mood for a meaty, savory comfort-food classic, serve Alton Brown's Shepherd's Pie from Good Eats on Food Network.

Shepherd's Pie

russet potatoes

half-and-half

unsalted butter

salt

black pepper

canola oil

onion

carrots,

garlic,

lamb

all-purpose flour

tomato paste

chicken broth

Worcestershire sauce

rosemary leaves

thyme leaves

corn kernels

English peas

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.

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, chicken 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 parchment lined half sheet pan 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.

So yummy!  I made the recipe exactly as written but I did substitute ground turkey for the lamb...oh, and instead of corn I used Lima beans....and instead of peas I used broccoli....and added mushrooms..but basically the exact recipe.  And as recommended by others I doubled the salt, pepper and worcheshire.  Best Sheppard’s pie ever!  Oh yeah, and I also added a can of cream of chicken soup, white wine and a bit of cayenne pepper.  Thanks Alton for a great recipe!!  By now I hope you realize that I am joking!  I truly did make this recipe EXACTLY as written and it’s was delicious!

WARNING: Eating this can cause bloating, drowsiness, and aggressiveness. It is so delicious, you may eat up to 3 (or 4) servings. Two people may come close to eating it within a single day and they may even fight over leftovers. Further symptoms include immediate thoughts of acquiring more ingredients to cook this again the following day, leading to a life of depleted funds and expanding waistlines. Proceed with caution.

Great recipe! Just one piece of advice ... Go with 90% lean meat, or drain/skim the excess fat after cooking the meat. I thought the flour would absorb it in my 85% lean ground beef, but it was far too greasy by the time it made it to the plate. Otherwise, I'd make it again, no hesitation. My picky three year old ate it too!

I've made this several times and it turns out great every time. Sometimes I measure - sometimes I don't. Sometimes I use lamb - sometimes I use ground meat, or even ground chicken. I've used fresh hetbs - and bottled. I prefer fresh, but it is still great with bottled. My son is sensitive to dairy so I now mash my potatoes with roasted garlic, olive oil, chicken broth and a little soy milk. Even with these alterations it is still delicious! I usually make it in bulk and store unbaked shepherd's pie in the freezer for another night.  Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2.html#communityReviews?oc=linkback

Outstanding but not enough potato if we follow the recipe. We should go for 2lbs instead of 1.5.

I've made this twice now but I used ground turkey due to chronic pancreatitis and lamb is bad for me. Both times it was amazing and my family gobbled it up! Great recipe Alton! And before anyone comments on my review that I didn't make "shepherd's" pie, I know that and I don't care. I used what was best for my health and otherwise followed the recipe exactly.

I make shepherd’s pie when I have leftover mashed potatoes. The filling from this recipe is my go-to source. Over the years I’ve tweaked it to our tastes: I use ground beef, a whole can of tomato paste, and extra Worcestershire sauce.  Yummo!

There are many comments that this recipe is just missing something - and I know what it is.  Just add 2 pints of Guinness beer - add one to the recipe, and enjoy one yourself.  I just made a double portion (to send over some to the neighbors).  And it came out perfect.  (When doubling ingredients, don’t forget to double the # of pints needed).  You’re welcome.

After botching my last attempt at a food network recipe and attempting sodium poisoning on my family, I redeemed myself with this Shepherd's Pie recipe.   Everyone loved it.

Whole family LOVED it. I also used beef instead of lamb and instead of broth added saved rib drippings from an earlier meal. Sooooo flavourful 

https://www.foodnetwork.com/videos/good-eats-shepherds-pie-0169268

Shepherd's pie is the perfect way to get your kids to eat their vegetables.

Good Eats Shepherd's Pie

A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Creamed leek tart

plain flour, plus extra for dusting

unsalted butter,

tbsp iced water

leek, sliced lengthways then into 2.5cm/1in pieces

½ tbsp plain flour

milk

double cream

eggs

gruyère, grated

tsp English mustard

Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.

Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.

Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.

Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.

The Hairy Bikers' steak and ale pie recipe is easy to follow dish with simple steps. Learn how to make a rich meaty pie filling and soft buttery pastry

Hairy Bikers&#8217; steak and ale pie

stewing steak, diced

flour,

butter

onions

button mushrooms

thyme

400 milliliters good-quality ale

beef stock

Salt and pepper

egg, beaten for glazing

ready-made rolled puff pastry

Steak and ale pie is a classic British dish that everyone will love, and this recipe couldn't be easier to master! 

Steak and ale pie

beef

olive oil

medium onions, chopped (about 3 cups)

medium carrots, diced (about 1 1/2 cups)

white mushrooms, sliced

low-sodium beef broth

peas

Yukon gold or creamery potatoes

cauliflower (about 2 pounds), cut into florets

In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.

Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).

Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.

Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.

Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc

Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus

It tasted okay in the end, although I agree with the comments below about adding red wine (or dark beer) to the meat sauce, and cheese on top. The cauliflower was a nice touch. <div>My criticism of the recipe is that the potatoes and cauliflower should be done first (I did), and the steaming technique took too long and produced lumpy results. Next time I'm going to boil the potatoes and cauliflower - probably not as healthy, but oh well, it's "Shepherd's Pie". </div>

Good ingredients and easy enough to make. However lacking flavor

I can't believe this is titled as "shepherd's pie". Shepherds don't look after cattle! This is cottage pie. Shepherd's pie would always have lamb at the meat.

This was excellent! I was a little concerned about the cauliflower, but mixed with the potatoes and spread on top of the meat mixture, it was delicious.  I didn't have any broth so I used 1/2 c of red wine to deglaze the pan.  My daughter had a huge helping and then packed another helping for her lunch at work. Big success.

I use ground turkey, cx broth and add celery to the veggies....I usually skip the yukons as well and use instant potatoes just to add consistency to the cauliflower.

If you make this as often as I have you can add a little here and there...Oregano, basil, hot red pepper flakes, GARLIC!!! and of course CHEESE!! 

My family loves it and my dogs love it as well, plus I feel great about giving them this table food as it is healthy and MOSTLY VEGGIES!!!

Add fresh rolls or biscuits and you have a family pleaser...pass the hot sauce please =

I love making this  but using ground turkey instead.... so good! You seriously don't notice the difference with the cauliflower in the mashed mixture, and it cuts down on the simple carbs! I don't like mushrooms so I omit those.... I add other things like corn or green beans. But yes, Shepard's Pie must have Worcestershire sauce! Remember Always taste as you go!

I loved the idea of this recipe, but I found it a little dull. Here's what I did to make it PERFECT. . . AND reduced the sodium

I browned the meat to almost done, then used the Magic Bullet to chop up the mushrooms and added those. I tossed in a couple Tbsps of Worcestershire and 3 cloves of garlic. Then removed all that and set it aside.

In the same pan, I added the oil, onion, and carrots to cook. Then I put back in the meat/mushroom mix. Next went the thyme (dried) and about 1.5 TBSPs of onion powder. I added about 1/4 cup red wine and let it cook off. Lastly, I replaced the flour with cornstarch dissolved in the stock. I scraped up the bottom bits to get them floating, let it simmer about 4 minutes, then tossed in the peas. I pulled it all off the heat while I prepared the topping, as stated in the original recipe. I did add a bit of garlic powder to the cauliflower. Then, I topped the meat mix right in my original skillet (used a fork to rough up and make ridges in the top) and popped it in the oven for 25 minutes. As a last touch, I pulled it out, gave the top a spray with Pam... and put it under a hot broiler for 5 minutes. The top browns beautifully and it adds a great texture and "roasty" flavor.

It was DELICIOUS with these updates. Next time, I think I'm going to try to add corn and maybe a couple chunks of roasted bell peppers to the meat.... and maybe saute the carrots in a jalepeno oil. 

Thanks for the inspiration, Ellie!
Dee

I agree it could use more seasoning, but I think that’s a modern interpretation of this cultural recipe.  I think I might add garlic and rosemary along with the thyme.  This is definitely a good foundation recipe that each family can adapt to their taste.  

It’s healthy and incorporates plenty veggies in a way that’s easy to hide from kids but it could use more seasoning. I used a full teaspoon of sea salt in the meat and another teaspoon for the mashed potatoes. I also added more black pepper and cumin to the potatoes 

Looks easy and healthy 
Thanks for sharing:)

https://www.foodnetwork.com/videos/ellies-shepherds-pie-0231428

Ellie makes a hearty Shepherd's Pie with half the calories of the original.

Ellie's Shepherd's Pie

Flapjack recipe with a difference? This is it!

Crunchy peanut butter flapjack

For this crunchy peanut butter

demerara sugar

golden syrup

peanut butter

porridge oats

vanilla

Icing sugar

Yorkshire Pudding

YORKSHIRE PUDDING
Tyler Florence
How to Boil Water/Christmas Made Easy
Food Network
Allpurpose
Flour, Salt, Eggs, Milk, Pan Drippings from Roast Prime Rib

Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

Wish I could attach a pic cause mine turned out gorgeous!!

I have been making/eating Yorkshire puds my whole life. These may be the best I have ever made/eaten!

Made this for an early Christmas dinner this evening.Used my grandmother's cast iron skillet. Perfect! Thanks.

When I was a kid we used to visit my aunt in England who would make Yorkshire puds whenever we visited.  It was a sad day when she became vegetarian and didn't make the roast to go with them  We still enjoyed the puds with a vegetarian brown gravy.  Since my mother couldn't make them, I assumed they were difficult to make and never tried myself.  I'm 42 and just tried this recipe.  It was simple, I made it with sprouted wheat flour and grape seed oil.  They were delicious.   I had a huge amount of juices leftover from a weekend potroast, so I made a brown gravy and meatballs and peas to go with them.  Everyone enjoyed the supper. Even my little ones. I made one big one and six tiny ones in a muffin tin.

I am from Scotland and I make this for my American husband and kids, they LOVE IT... now, I am going to let you in on a secret, I put the ingredients into my blender whisk it up and I ALWAYS get perfect results, I also make my ones in the muffin tin so the kids can pour in their gravy and put the meat inside...never gets old to them! I also use a light cooking oil and they taste fantastic. Try using smoked sea salt it is yummy. ENJOY xx

I have learned a valuable lesson today. Despite what the recipe says?DO NOT try to make Yorkshire Pudding in a glass container. Not because it may be ?less fluffy? or ?not as delicate? but because it MAY EXPLODE!!!!!
Yes, pouring the mixture of 72 degree liquid in a 400 degree pyrex container will cause it to shatter in a most unappealing way.
Word to the wise.
-Patrick

Yorkshire is the shiznit. This is of the recipe of the  Kings. The Best.Leg Of Lamb,mint sauce, Roasted Spuds, and Bisto. Forget About It!!! Still looking for a Sutey Pudding recipe. Sewn in a cheese cloth steamed, and delicious. This blissful offering Went to the grave with my Mother-in Law, Bless Her Heart.

Fantastic recipe! My grandmother made this often &amp; your recipe is spot on to her traditional English recipe. Thank you Tyler. You never disappoint. P.S. Love you on “Worst Cooks” too. 

We made this to go with prime rib for Valentines Day. We used a cast iron skillet and it came out perfect and beautiful! It was a huge hit!

It was very tasty. This was my first time making Yorkshire Pudding, banger's &amp; mash.

Steak & mushroom pie

vegetable oil

brown onion, chopped

garlic cloves, crushed

plain flour

milliliters (1 cup) Massel beef stock

can Italian diced tomatoes

block frozen puff pastry, thawed

egg, lightly whisked

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770878685001&=domain=taste

5348771529001-5770878685001

Master the perfect roast with our step-by-step recipe. For tips on buying the correct cut of beef and how to make amazing gravy, see the notes section.

Basic roast beef & vegetables

butter,

Salt & black pepper

1.5kg (about 10) sebago (brushed) potatoes, peeled, halved lengthways, patted dry with paper towel

milliliters (1 1/2 cups) Massel beef stock

spinach

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5613834738001&=domain=taste

5348771529001-5613834738001

An easy, beautiful, and delicious loaf cake, perfect to serve with tea or coffee in the afternoon. The yogurt and berries keep it moist and not-too-sweet.

Raspberry Yogurt Pound Cake

250 g (about 2 cups) All purpose flour

g (about 2 teaspoons) Baking powder

(about 0.38 g) Salt

115 g (about ½ cup) Unsalted butter

225 g (about 1 cups) Granulated sugar

(about 100 g) Egg

(about

(about 200 g) zest of Orange

g (about ½) juice of Orange

g (about ½ cup) Plain yogurt

g (about ¼ cup) Ground almonds

230 g (about 1 ½ cups) Raspberries

Traditional Lancashire Hotpot | Recipes | Delia Online

lb (900 g) potatoes, peeled and cut into ¾ inch (2 cm) slices

salt and black pepper

lambs' kidneys, cored,

oz (350 g) onions,

flour

(570 ml) hot water,

bay leaf

Gordon Ramsay's beef Wellington recipe looks so impressive but takes just 20 minutes to prepare, made with beef fillet, mushrooms and readymade pastry.

Gordon Ramsay’s beef Wellington

flat cap mushrooms, roughly chopped

sea salt and black pepper

olive oil,

piece of prime beef fillet

1-2tbsp English mustard

Parma ham

ready-made puff pastry

egg yolks, beaten

Beef Wellington isn't as tricky to make as it seems, follow these few simple steps to make this impressive main dish... 

Beef Wellington

Pumpkin pie

(about 800 grams) Queensland blue pumpkin, deseeded

(28 x 29cm) ready-rolled shortcrust pastry, thawed

milliliters (1 cup) CARNATION Light & Creamy Evaporated Milk

(1/3 cup) white sugar

(1/4 cup, firmly packed) brown sugar

eggs, at room temperature,lightly whisked

cinnamon

ginger

nutmeg

cloves

Stewed apples are so easy and so versatile, as you can use them to make apple pie or with roast pork. They are ready in 30mins and will keepf or a week

Stewed apples

apples, quartered,

caster sugar

water

Watch how easy it is to make stewed apples with a little sugar and optional cloves

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