Kosher shepherds pie

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. If you don’t have leftover roast beef or lamb, you can use kosher shepherds pie lean ground beef or lamb.

Diced leftover roasted pork loin can be used, too. If you don’t have leftover mashed potatoes on hand, you can certainly make some. Heat the oven to 400 F. In a heavy skillet, melt the butter over medium heat.

Add the onion and sauté until tender. Heat through and season with salt and pepper, to taste. Transfer the meat and vegetable mixture to the prepared baking dish. Put the mashed potatoes in a large bowl. Add the egg yolk to the mashed potatoes and beat until well blended. Spoon the potatoes evenly over the shepherd’s pie meat and vegetables.

Bake the shepherd’s pie in the oven for about 30 minutes, or until mashed potatoes are browned and the gravy is bubbling. For a fancy look, put the potatoes in a pastry bag and pipe the potatoes through a large decorative tip. Hash brown topping: Shred 2 baking potatoes with a box grater or shredding disk of a food processor. 2 cup of shredded cheddar cheese. Sprinkle evenly over the meat mixture and sprinkle with paprika.

Bake until the potato topping is browned. 2 cup of sliced celery to the skillet with the onion for some added green. If you like venison, try this Luxury Venison Shepherd’s Pie. I don’t like this at all. Vegan Lentil Shepherd’s Pie Jump to Recipe This is the best vegan shepherd’s pie you’ll try! One of my favorite cozy winter recipes is this Vegan Lentil Shepherd’s Pie.

I came up with this recipe when I realized that the shepherd’s pie recipe from my cookbook, The Vegan Instant Pot Cookbook was so popular. It’s hearty winter comfort food that is packed with bold and rich flavors but is sneakily healthy. It’s impressive enough to serve as a holiday main dish, but works great for any cold weather dinner. This lentil shepherd’s pie starts with a sticky, umami-packed lentil and onion filling. It gets topped with a buttery mashed potato-cauliflower topping, then baked in the oven until perfectly golden brown. It’s a community favorite adored by both vegans and omnivores alike! This is the best vegan shepherd’s pie you’ll try!

These ingredients pack in so much savory depth of flavor that there’s no need for carrots and celery. Tomato Paste gets cooked down, bringing a subtle tangy sweetness and amping up the umami. Balsamic vinegar brings a slight sweet tang that balances everything out. As for the mashed potato-cauliflower topping, I prefer Russet Potatoes because their high-starch content makes for the fluffiest mashed potatoes. This is especially useful to balance the cauliflower, which is not starchy.