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The Secret to Shepherd's Pie: With Anne Burrell. Shepherd's pie with lamb and veggies simmered in a stew; and mushroom soup with bacon are on the menu.
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Preheat oven to 200°C/180°C fan-forced. Oil shallow 2.5 litre (10 cup) ovenproof dish. 2. Make potato topping. 3. Meanwhile, in large saucepan, heat butter; cook onion and carrot, stirring, until tender. Add mixed herbs and lamb; cook, stirring, 2 minutes. Stir in paste, sauces and stock, then blended flour and water; stir over heat until.
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Watch how to make this recipe. Coat a wide pan with olive oil and bring to a medium-high heat. Sprinkle the lamb with salt and toss with the flour. Add the lamb to the pan and brown well on all.
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Season with salt and pepper. Cook until vegetables are soft, about 7 minutes, stirring frequently. Add garlic and tomato paste. Cook 1 minute, stirring frequently. Add red wine or stout beer to deglaze the bottom of the pot, scraping with a wooden spoon and cook 2-3 minutes. Return lamb to the pot.
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Anne Burrell shows how to transform the humble shepherd's pie into a restaurant-worthy entree, using a little technique and a lot of love. Her Shepherd's Pie features diced lamb and veggies simmered in a rich stew, and baked under a thick blanket of creamy mashed potatoes. Equally belly-warming, Anne's Mushroom Soup With Bacon is a savory, smooth puree served with extra mushrooms, crisp bacon.
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If you don't want to do the full monty you can always serve up the lamb stew and mashed potatoes separately, but it's oh-so-much more special (and hardly any more work) to dress up your stew with the spuds and pop the "pie" under the broiler for a few minutes.
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2 pounds boneless lamb shoulder or leg, cut into 1/2-inch dice; 3 carrots, peeled and cut into 1/4-inch dice; 3 ribs celery, cut into 1/4-inch dice; 2 large leeks, white part only, cut into 1/2-inch dice; 2 cloves garlic, smashed and finely chopped; 2 bay leaves; 1 bundle fresh thyme; 2 pounds Yukon gold potatoes, cut into 1-inch dice; 1 cup frozen peas; 1/4 cup tomato paste; 3 to 4 cups.
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Directions. Coat a wide pan with olive oil and bring to a medium-high heat. Season the lamb with salt and toss with the flour. Add the lamb to the pan and brown well on all sides. Remove the lamb.
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Secret to Pot Roast. Anne Burrell shows how to transform the humble shepherd's pie into a restaurant-worthy entree, using a little technique and a lot of love. Her Shepherd's Pie features diced.
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Preheat the oven to 375 degrees F. For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20.
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Extra-virgin olive oil, as needed. 2 pounds boneless lamb shoulder or leg, cut into 1/2-inch dice. Kosher salt. 1/2 cup all-purpose flour. 3 carrots, peeled and cut into 1/4-inch dice
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Preheat the oven to 400 degrees F. 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.
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Get Shepherd's Pie 2 Recipe from Cooking Channel. Recipe courtesy of Anne Burrell
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Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
