Tag: Shepherds

Shepherd’s Pie Stuffed Twice Baked Potatoes — The Skinny Fork by Gordon Ramsay

The Skinny:
Servings: 8 •
Serving Size: 1 Potato •
Calories: 332 •
Fat: 6 g •
Saturated Fat: 3 g •
Carb: 45 g •
Fiber: 5 g •
Protein: 23 g •
Sugar: 6 g •
Sodium: 494 mg

Preheat the oven to 425 degrees F. and line a baking sheet with foil, parchment, or silicone baking sheets.

Pierce the 4 potatoes all over with a fork.

Place the potatoes on the prepared baking sheet and put in the oven to bake for about an hour, turning slightly ever 20 minutes or so to get them to bake evenly.

Once done, remove from the oven and reduce the temperature to 350 degrees. F. Allow the potatoes to cool slightly.

While the potatoes are cooling, place the 6 chopped carrots and 1 chopped onion into the base of a large skillet. Cook over medium-high heat until the onions are starting to turn translucent.

Add in the 1 Lb. beef and continue to cook until the meat is browned and cooked through.

Stir in the 8 Oz. fresh peas, 1/2 C. red wine, 2 Tbsp. tomato paste, 1/2 Tsp. rosemary, and 1/2 Tsp. thyme. Continue to cook until the veggies are all tender.

Pour in the 1 C. stock and 2 Tbsp. wheat flour and stir. Cook for another few minutes or until the sauce is thickened. Season with salt and pepper to taste.

Once done, remove from the heat.

When the potatoes are cooled enough to handle, slice each length wise down the middle to cut in half.

Use a spoon to scoop out the middle of the potatoes, leaving 1/4-1/2” thick shell and place back onto the baking sheet.

Transfer the scooped out potato into a separate bowl and beat together with the 6 Oz. greek yogurt and salt & pepper to taste.

Fill each potato ‘shell’ with the meat mixture divided evenly.

Top each with the potato mixture divided evenly as well.

I filled a large ziplock baggy with the potatoes and cut the tip off to pipe the potatoes on top, but you can do it however you choose!

Sprinkle each with 1 Tbsp. shredded cheese and place into the oven to bake for # minutes or until heated through and the cheese is melted.

Once done, remove from the oven and serve right away!

Vegetarian Shepherd’s Pie — The Skinny Fork by Gordon Ramsay

Being as I’m a Irish girl, leading into the month of March is one of my favorite times of year. The weather usually starts warming up and I get to play around a lot more with Irish staples! Shepherd’s Pie is a staple Irish meal and I’ve made it a few different times in a few different ways. I’ve got to say though… I think this vegetarian one is now probably my favorite version.

That is no lie. This Vegetarian Shepherd’s Pie is loaded with flavor and plenty of fresh vegetables. I even used fresh peas! No canned or frozen veggies here. Not today.

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Gluten-Free Goddess Recipes: Vegetarian Shepherd’s Pie by Gordon Ramsay

Mashed Potato Crust Love.

Why I’ve been craving mashed potatoes lately, I don’t know. All I can think about is a mound of soft creamy mashed potatoes and oven baked veggies. Serious comfort food in the form of a baked shepherd’s pie. Only my version is less shepherd, more gardener- totally vegan and brimming with fresh vegetables. Forget the meat. You won’t miss it. And forget the lentils (so 1970’s).

This shepherd’s pie is generous potato topped comfort food- with a dash of spices and New Mexico inspired flavor.

Bland is so, well, yesterday.

Karina
xox

Karina’s Vegetarian Shepherd’s Pie Recipe

Recipe posted April 2007.

Veggie lovers, if you like your vegetable pie less spicy, use regular diced tomatoes and leave out the red chile flakes. But if you want a killer combo of heat, tang and sweet, try my version. It’s not your mother’s shepherd’s pie, Darling. Promise.

Ingredients:

For the mashed potato crust:

3-4 large gold or white potatoes, peeled, cut up

Vegetable broth or your favorite non-dairy milk or cream, as needed

Vegan buttery spread or olive oil, to taste

Sea salt and fresh ground pepper, to taste

Chopped fresh chives, to taste

1-2 tablespoons extra virgin olive oil

1 teaspoon mild curry spice

4-5 cloves garlic, minced

1 1/2 cups cauliflower florets (about half a smallish head), cut to bite size

3 medium-large carrots, peeled and sliced into coins

1 zucchini squash, sliced and cut into quarter moons

1 yellow summer squash, sliced, cut into quarter moons

1 heaping cup shredded cabbage or slaw mix

1 14-oz. can Muir Glen Organic Diced Tomatoes with Green Chiles, with juice

2 tablespoons chopped roasted Hatch chiles or jalapenos

1 tablespoon balsamic vinegar

1-2 tablespoons low sugar apricot jam, to taste- to balance the heat

Hot red pepper chile flakes, to taste (or use hot pepper sauce)

Sea salt and fresh ground pepper, to taste

1 14-oz. can butter beans, drained and set aside

Instructions:

Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes.

In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so.

Add the canned diced tomatoes with green chile, the chopped Hatch chiles or jalapenos, vegetable broth, vegan Worchestshire sauce or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine.

Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables to be tender-crisp, not too done, and the sauce to be thickened and not too thin [if, by chance, you need a little more liquid to cook the veggies, add a splash more broth or water]. When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat, and gently add in the butter beans. Set aside.

Mash the cooked potatoes with a little liquid and Smart Balance or olive oil. Season with sea salt and pepper. Add chives if you like. Taste test. Don’t add too much liquid or over-mix the potatoes or they’ll get gluey. Gluey spuds = not so good.

Preheat the oven to 350ºF.

Assemble your pie:

Spoon the vegetables into a casserole dish. Top with mounds of mashed potato. I like to leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through.

Serves 4 as a meal, 6 as a side dish.

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