Shepherd's pie - recipes with photos. How to cook an English potato and meat pie in the oven

Shepherd pie is a delicious, nutritious British dish. This cake is a puff casserole of chopped lamb and mashed potatoes. Various vegetables, spices, sauces, mushrooms are also added.

How to make a shepherd’s pie

An English share does not imply the use of dough, so in the understanding of Russian people this dish is more like a casserole. According to the classic recipe, the shepherd’s pie is prepared from a lamb or lamb tenderloin. At the same time, the meat is not ground, but finely chopped with a knife. Modern cooking options allow the use of any meat ground through a blender. This type of cake is called cottage pie.

Recipes

This hearty traditional casserole is prepared in many English families. The shepherd’s recipe has been known since the 18th century, when such a treat was popular among British and Irish peasants. Modern interpretations of the recipe may include in the list of components not only meat, but also chicken, mushrooms and other products.

Classical

  • Cooking time: 1 hour.
  • Servings Per Container: 10 Persons.
  • Calories: 86 kcal / 100 g.
  • Destination: lunch / dinner.
  • Cuisine: English.
  • Difficulty: medium.

The recipe goes back to Scotland and the northern part of England. Initially, a meat dish was prepared from meat scraps and roast leftovers, with lamb stewed with onions, peas and carrots more often used. This recipe is considered a classic version of the casserole.

Ingredients:

  • minced meat - 0.7 kg;
  • potatoes - 1 kg;
  • onion - 2 pcs.;
  • egg;
  • milk - 50 ml;
  • carrots - 2 pcs.;
  • hard cheese - 100 g;
  • tomato paste - 2 tbsp.

Cooking method:

  1. Pour the peeled potatoes with water, wait for boiling, add salt to the liquid. Cook until cooked.
  2. Grate the carrots, cut the onion into small cubes or chop with a blender.
  3. Sauté the vegetables over medium heat, then cover, reduce heat and cook for another 10 minutes.
  4. Add minced meat to the pan, simmer until tender. For softness, you can pour a little water .-
  5. Put the finished stuffing in an oiled form, smooth the layer with a spoon.
  6. Drain the liquid from the potatoes, crush to a puree condition, add a raw egg and milk. Beat until a homogeneous air mass. Put on top of the meat layer.
  7. Sprinkle with grated cheese on top and send to bake in an oven heated to 200 degrees for 30-40 minutes.

Jamie Oliver's Recipe

  • Cooking time: 1.5 hours.
  • Servings Per Container: 2 Persons.
  • Calories: 508 kcal / 100 g.
  • Destination: lunch / dinner.
  • Cuisine: English.
  • Difficulty: medium.

To prepare a shepherd's share from Jamie Oliver, you have to tinker, but the result is worth it. The author of the recipe suggests using fresh lamb stew instead of mincemeat and swap layers - there will be potatoes on the bottom and meat stew on the top .-

Ingredients:

  • frozen green peas - 100 g;
  • lamb meat - 0.2 kg;
  • butter - 20 g;
  • potatoes - 0.35 kg;
  • Madras curry paste - 1 tbsp. l .;
  • canned tomatoes - 0.2 kg;
  • spice;
  • olive oil;
  • red onion;
  • fresh red pepper;
  • garlic cloves - 2 pcs.;
  • ginger root - 1 cm;
  • mustard seeds - 1/3 tsp;
  • fresh coriander - 20 g.

Cooking method:

  1. Pre-set the oven to heat up to 180 degrees.
  2. Cut the red onion in half, peel the seeds. Cut into small pieces half the vegetables.
  3. Grate the garlic and ginger on a fine-grained grater or chop in a blender along with the remaining halves of onion and pepper.
  4. Heat a large skillet over high heat. Lubricate it with 10 grams of butter.
  5. Put lamb meat and curry paste chopped as finely as possible here. Fry the ingredients for at least 5 minutes, often stirring them.
  6. Add chopped red onion and pepper to the pan, put the chopped mass from the blender.
  7. Evaporate the liquid over low heat, then fry the components for another 10 minutes, stirring occasionally.
  8. Peeled potatoes must be cut into medium slices and boiled in salted water until tender.
  9. Add minced canned tomatoes to the minced meat and boil the juice for about half an hour under low heat until the mass becomes thick.
  10. Separate the coriander leaves from the stems, cut them finely.
  11. Drain the prepared potato water, add the remaining butter, chopped coriander and mustard seeds. Keep the pan on low heat for 1 minute, then turn off the stove.
  12. Knead the ingredients thoroughly until they are mashed.
  13. Add thawed peas and salt to the spiced meat.
  14. Put a small layer of mashed potatoes on the oiled form, forming a spoon with the sides on the sides.
  15. In the middle, place the meat filling, then cover with the rest of the potatoes. Beat the top of the casserole with a fork so that the puree gains maximum airiness.
  16. After pouring a little olive oil, send the shepard pie into the oven for 45 minutes.

From Gordon Ramsay

  • Cooking time: 50 minutes.
  • Servings Per Container: 4 Persons.
  • Calories: 850 kcal / 100 g.
  • Destination: lunch / dinner.
  • Cuisine: English.
  • Difficulty: medium.

A hearty meat casserole will perfectly complement your daily or holiday diet. Pie Gordon Ramsay comes out incredibly tasty, ruddy, aromatic. Having learned how to cook a mutton casserole according to the recipe of a famous chef, you can create an exquisite dish in a minimal amount of time.

Ingredients:

  • classic Worcester sauce - 2 tbsp. l .;
  • red wine - 1 tbsp .;
  • lean meat from lamb fillet - 0.5 kg;
  • garlic cloves - 2 pcs.;
  • bow;
  • rosemary - 1 sprig;
  • carrot;
  • tomato puree - 1 tbsp;
  • Parmesan cheese - 80 g;
  • eggs - 2 pcs.;
  • fresh thyme - 1 bunch;
  • chicken stock - 0.5 l;
  • spice;
  • olive oil;
  • potatoes - 1 kg.

Cooking method:

  1. Heat the oiled pan, fry the minced meat in it over high heat, after 3 minutes. send grated carrots, crushed garlic and finely chopped onions here.
  2. Season the ingredients in a pan with Worcester sauce, red wine, tomato puree. Add chopped thyme leaves, rosemary.
  3. Stir the food, reduce heat and wait for the liquid to evaporate.
  4. Add the broth to the meat filling, bring the mass first to a boil, then to thicken.
  5. Cut the peeled potatoes into several parts, boil, drain the water, evaporate the excess liquid. Wipe, fill with beaten eggs, add 2 tbsp. l grated cheese, season the mass.
  6. Put the meat filling on the bottom of the heat-resistant mold, oiled, leveling the surface with a spoon. Place mashed potatoes on top and sprinkle the dish with chips of the remaining cheese.
  7. Cook for another 20 minutes. at 180 degrees, serve hot.

From Julia Vysotskaya

  • Cooking time: 1.1 hours.
  • Servings Per Container: 4 Persons.
  • Calories: 693 kcal / 100 g.
  • Destination: lunch / dinner.
  • Cuisine: English.
  • Difficulty: medium.

Mashed potato casserole with minced meat is also called a cottage pie. A shepherd’s share from Julia Vysotskaya suggests the possibility of replacing traditional lamb / lamb with beef easier for digestion.

Ingredients:

  • onion - 1 pc.;
  • potatoes - 4 pcs.;
  • water - 1/2 glass .;
  • ground beef - 0.25 kg;
  • small carrot;
  • butter and olive - 30g;
  • spice;
  • garlic clove;
  • dried thyme leaves - 1 g;
  • tomato paste - 2 tbsp .;
  • Bay leaf;
  • nonfat cream - 100 ml;
  • milk - ½ tbsp .;
  • dry thyme - ½ tsp;
  • chili pepper - ¼ pcs.

Cooking method:

  1. Boil potatoes in salted water.
  2. Chop the onion into small cubes or rub it, chop the chilli and garlic finely.
  3. Fry the chopped vegetables in oil until the onions are transparent, then send the minced meat to the pan.
  4. When the color changes to brownish, add tomato paste and a little water. Reduce the heat and simmer another 10 minutes.
  5. Put butter, bay leaf, thyme in a bowl, pour cream and milk here. Put the container on the fire, boil, then cool.
  6. Drain the liquid from the potatoes, evaporate the remaining on the stove. Pour the milk mixture into the pan and chop the vegetable without a blender - manually, using a crush. Mashed potatoes should turn out not liquid, but not too tight. Season it with a little cream.
  7. Put a layer of meat filling on the bottom of the cocotte, and put mashed potatoes on top. Put the container in the oven for 8 minutes at 220 degrees.

Irish dish

  • Cooking time: 1 hour.
  • Servings Per Container: 6 Persons.
  • Calories: 444 kcal / 100g.
  • Destination: lunch / dinner.
  • Cuisine: English.
  • Difficulty: medium.

Earlier, the Irish shepherd’s share was prepared by peasants from meat scraps or the remnants of meat not eaten the day before. It was preliminarily crushed as finely as possible (almost to the state of minced meat), and after that it was transferred to a shallow container, covered with a layer of mashed potatoes with butter and an egg.

Ingredients:

  • lean mutton flesh - 0.5 kg;
  • salt, spices;
  • green peas - 0.2 kg;
  • onion - 3 pcs.;
  • eggs - 2 pcs.;
  • potatoes - 1 kg;
  • carrot - 2 pcs.;
  • hard cheese - 0.2 kg;
  • milk - 80 ml;
  • vegetable oil for frying and butter - 40 g;
  • spice;
  • fresh dill - 20 g.

Cooking method:

  1. Wash and peel the vegetables. Boil the potatoes in salted water, having previously cut into several parts.
  2. Pass the lamb through the meat grinder, fry it in a pan, adding chopped carrots, finely chopped onion, peas.
  3. Season the minced meat and simmer it under the lid until cooked.
  4. Trace the potatoes, crush them with a pestle, salt and season with butter, warmed milk, half the prepared cheese.
  5. Oil the baking dish, put half of the mashed potatoes on it. Place all the minced meat on top, sprinkle it with dill.
  6. Cover with the rest of mashed potatoes, sprinkle with cheese chips.
  7. Bake in the oven at 180 degrees for no longer than half an hour.

With Chiken

  • Cooking time: 45 minutes.
  • Servings Per Container: 4 Persons.
  • Calories: 104 kcal / 100 g.
  • Destination: lunch / dinner.
  • Cuisine: English.
  • Difficulty: medium.

Potatoes and chicken are popular products in the daily diet of Russians. Pie from these components comes out very tasty, nutritious and aromatic. Root vegetables that are quickly boiled without turning into porridge are ideal for casseroles .-

Ingredients:

  • baked or boiled chicken breast - 0.4 kg;
  • potato - 4 pcs.;
  • butter - 10 g;
  • milk - 1 glass .;
  • flour - 1 tbsp;
  • spice;
  • egg.

Cooking method:

  1. Make mashed potatoes with butter, salt.
  2. Pass the finished chicken breast through a meat grinder or chop very finely. Place the product on the bottom of the heat-resistant form, salt.
  3. To prepare the sauce, mix the flour with a few tablespoons of milk, put on a slow fire. Stir the mixture, add the rest of the milk, spices. When the mass thickens, remove it from the stove.
  4. Grease the chicken layer with the sauce abundantly and lay on top with warm mashed potatoes.
  5. Beat an egg with a spoon of water, grease the resulting mixture with a mixture and bake for 20 minutes. at 170 degrees.

With lamb

  • Cooking time: 1 hour.
  • Servings Per Container: 6 Persons.
  • Calories: 641 kcal / 100 g.
  • Destination: lunch / dinner.
  • Cuisine: English.
  • Difficulty: medium.

A shepherd’s share with lamb does not provide for the use of dough, so in our understanding it looks more like a casserole. You need very little meat in it, from a small piece of lamb comes a full-fledged dish, aromatic and piquant .-

Ingredients:

  • large potatoes - 7 pcs.;
  • minced meat - 0.5 kg;
  • bulb;
  • meat broth - 1 glass .;
  • spices, including basil, coriander, rosemary, turmeric;
  • Parmesan cheese - 100 g;
  • egg;
  • butter - 2 tbsp;
  • green peas - 3 tbsp .;
  • garlic clove;
  • flour - ½ tsp;
  • carrot - 2 pcs.

Cooking method:

  1. Grind the peeled vegetables: onions in small cubes, carrots with straws, garlic is better to squeeze.
  2. Boil the peeled potatoes until cooked, then mash it, adding coriander, butter and salt. When the mass has cooled slightly, pour the beaten egg into it, mix.
  3. Fry - chopped vegetables, add minced meat to them and simmer for 7 minutes.
  4. Separately, fry the flour in a dry frying pan to a golden hue, add broth here, mix thoroughly so that there are no lumps.
  5. After boiling the liquid, reduce the heat to a minimum and simmer the mixture for another 10 minutes, while shortly before cooking, add green peas and previously stewed vegetables here.
  6. Heat the oven to 190 degrees, put the minced meat with vegetables in a heat-resistant form, then the potato layer and sprinkle all with cheese chips. Bake - about 40 minutes.

With mushrooms

  • Cooking time: 1.5 hours.
  • Servings Per Container: 4 Persons.
  • Calories: 825 kcal / 100 g.
  • Destination: lunch / dinner.
  • Cuisine: English.
  • Difficulty: medium.

A shepherd’s pie with mushrooms is prepared simply and relatively quickly. If for some reason you do not eat potatoes or want to reduce the calorie content of the dish, replace the potatoes with cauliflower. The dish will no longer be a classic shepherd’s pie, but the taste will not get worse .-

Ingredients:

  • bulb;
  • olive oil and butter - 2 tbsp. l .;
  • minced lamb - 0.45 kg;
  • champignons - 150 g;
  • bay leaf - 2 pcs.;
  • carrot - 2 pcs.;
  • garlic cloves - 3 pcs.;
  • flour - 2 tbsp. l .;
  • tomato puree - ½ tbsp .;
  • vegetable broth - 2 tbsp .;
  • fresh mint - 3 g;
  • cinnamon (powder) - ½ tsp;
  • tomato puree - ½ tbsp .;
  • potato - 4 pcs.;
  • Cheddar cheese - 100 g;
  • breadcrumbs - 1 tbsp. l .;
  • spices to discretion.

Cooking method:

  1. Heat olive oil in a pan with a laurel leaf. Sauté finely chopped onion with crushed garlic. After 3 minutes, add the grated carrots here.
  2. When the vegetables are soft, send minced meat to them, immediately breaking the lumps with the edge of a spoon.
  3. Pour the broth into the pan, cover the container with a lid and simmer the dish over low heat for an hour.
  4. Then send mushrooms and spices, cut into small pieces, into the pan. After 5 minutes, add tomato puree and flour here, mix the products thoroughly, removing the bay leaf.
  5. Ready meat stuffing should be transferred to a heat-resistant form. On top of it lay the pre-cooked mashed potatoes, crushed with butter.
  6. Sprinkle with a little breading first, then grated cheese.
  7. Heat the oven to 220 degrees, bake another 20 minutes. Serve the casserole, cut into portions and garnish with fresh herbs.

With the test

  • Cooking time: 1.5 hours.
  • Servings Per Container: 4 Persons.
  • Calories: 360 kcal / 100 g.
  • Destination: lunch / dinner.
  • Cuisine: English.
  • Difficulty: medium.

This is one of the modern variations of traditional British cooking. A shepherd’s pie with dough and stuffed with lamb meat and vegetables involves the use of a large number of products, but it is easy to cook. For those who do not eat meat, the dish should be prepared with soy or other vegetable protein products - for example, tofu .-

Ingredients:

  • flour - 2 tbsp;
  • vegetable or meat broth - 0.35 l;
  • fat-free mutton - 0.5 kg;
  • vegetable oil for frying;
  • shallots - 0.25 kg;
  • granular mustard - 1 tbsp;
  • Worcestershire sauce - 1 tbsp;
  • puff pastry sheets (preferably filo) - 3 pcs.;
  • fresh parsley - 30 g;
  • any spices and fragrant herbs (garnish, celery, etc.);
  • leek - 2 pcs.;
  • red wine - ½ tbsp .;
  • carrot - 4 pcs.;
  • garlic cloves - 2 pcs.

Cooking method:

  1. Roll the lamb, cut into small cubes, in flour, then fry in oil in a refractory pan. Brown each bite on all sides, then remove from the dishes.
  2. In the remaining fat, place the shallots cut into thick rings. Stir, keep on fire for 7 minutes. Send carrots and celery cut into thin slices here. Dress vegetables with crushed garlic.
  3. Pour red wine into the pan, intensify the fire and hold the container on the stove until the liquid evaporates.
  4. Add the broth, Worcestershire sauce, garnish and mustard.
  5. Put the mutton back in the pan, bring the ingredients to a boil, reduce the heat and cover the container with a lid, leaving it to simmer for 20 minutes.
  6. Add leek, mix the ingredients and cook for another 10 minutes, salt and pepper.
  7. Heat the oven to 190 degrees, put the finished mixture in a baking dish, add chopped parsley.
  8. Cut the dough sheets into squares with sides of about 10 cm. Lubricate them with the rest of the oil, put the butter side up on the meat mixture. Bake for half an hour until the dough has a golden hue.

With fish

  • Cooking time: 1 hour.
  • Servings Per Container: 5 Persons.
  • Calories: 250 kcal / 100 g.
  • Destination: lunch / dinner.
  • Cuisine: English.
  • Difficulty: medium.

As a rule, they use a white variety of fish, for example, halibut, cod or haddock, but salmon are also suitable. Prepare the filling with white broth and milk / cream sauce. In addition, a shepherd's share of fish involves the use of shrimp and scallops .-

Ingredients:

  • olive oil - 2 tbsp .;
  • shallots - 2 pcs.;
  • butter - 40 g;
  • flour - 4 tbsp. l .;
  • dry vermouth - 4 tbsp;
  • thyme leaves - 10 g;
  • fresh parsley - 3 tbsp .;
  • milk - 1 tbsp .;
  • vegetable / fish broth - 1 tbsp .;
  • cream - 4 tbsp. l .;
  • salt, spices;
  • king scallops - 0.2 kg;
  • large shrimp - 0.15 kg;
  • salmon fillet - 0.25 kg;
  • mashed potatoes;
  • lemon juice - 1 tbsp. l .;
  • Cheddar cheese - 75 g;
  • yolks - 2 pcs.;
  • hot milk - 50 ml.

Cooking method:

  1. Season the prepared crushed potatoes with hot milk, grated cheese and whipped yolks.
  2. To prepare the sauce, melt butter, add chopped onion, thyme leaves, olive oil to it. After 5 minutes, pour vermouth here and boil the mixture for another 5 minutes, so that the wine evaporates. Add flour last, mix thoroughly and cook the sauce for another minute.
  3. Heat the broth, then slowly pour it into the saucepan with the sauce, constantly stirring the mass with a spoon. Cook for 5 minutes (the volume should decrease by about a third). Pour the milk here, screw the fire and simmer the food for a couple of minutes until a jelly-like consistency is obtained. Send cream, parsley to the pan.
  4. Grind the salmon in small pieces, removing all the bones and skin. Boil in salted water with spices, lemon juice. After 7 minutes, the fish will be ready for use. Take it out with a slotted spoon.
  5. Boil the shrimp, clean them from the shell. In boiling water they need to stay no longer than a minute.
  6. In the oiled form, put the fish, shrimp, scallops. Sprinkle seafood with lemon juice and pour over the cooked sauce. Cover the dish with mashed potatoes, sprinkle with grated cheese and send to the oven heated to 200 degrees. 10 minutes later lower the temperature to 180 degrees and bake for another 20 minutes.

Mashed potato pie with minced meat - cooking secrets

To avoid mistakes when cooking shepherds pie, follow the advice of experienced chefs:

  • Do not be afraid to adjust the recipes of shepherd’s pie, replacing heavy mutton with lighter, lean meats - turkey, beef, chicken;
  • goes well with potatoes and meat filling leeks, tomatoes, bell peppers, greens - do not neglect to add vegetables to the dish that will make the taste more vibrant, saturated;
  • Before serving the shepherd’s pie, it is better to cool a little to a warm temperature (this will take no more than 10 minutes)
  • laying mashed potatoes in the form, do not forget to beat it lightly with a fork to achieve maximum airiness.