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Stir in the peas and remove from heat. Meanwhile, boil the potatoes in a pot of salted water until tender. Drain and put in mixing bowl. And the remaining butter (reserving 1 tablespoon), the half-and-half (as needed), and salt and pepper and mash until smooth. Preheat oven to 375. Top the lamb mixture in the Dutch oven with the mashed potatoes.


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To prepare the cheddar mash topping: Place the cubed potatoes in a pot of salted water. Boil until very tender. Drain the potatoes and transfer them to a large mixing bowl. Mash the potatoes until smooth with a potato masher. Add the butter to the potatoes, mashing it into the mixture as it melts. Stir in the hot milk.


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Instructions. Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch pan with cooking spray (I've also used a slightly smaller ceramic casserole dish with good results, too, just makes the layers slightly thicker). Place the potatoes in a medium saucepan and cover with 1-2 inches of water. Add a teaspoon of salt.


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Put the lamb in a roasting pan and roast until an instant-read thermometer registers 140 degrees. F, about 2 hours. Remove from the oven to a cutting board and let stand for 2 hours. Trim off the.


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Preheat the oven to 400f and set one rack in the middle and the other toward the top third. Heat a large heavy pan or pot to medium-high and add 2 pounds of ground lamb. Cook the lamb for 7-10 minutes until well browned. Once it gets nice and brown, break up the lamb with a meat masher or wooden spoon.


Melissa's Cuisine Shepherd's Pie

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Watch how to make this recipe. Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the.


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Get full Shepherd's Pie (Melissa d'Arabian) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Shepherd's Pie (Melissa d'Arabian) recipe with 4 large russet potatoes, peeled and quartered, 10 whole garlic cloves, peeled, 1/2 cup sour cream, 1/4 to 1/2 cup beef broth, 4 tbsp butter, softened, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, nonstick cooking spray.


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Blog. January 14th 2014


Shepherd's Pie Recipe Melissa d'Arabian Food Network

Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, cook the potatoes. Boil the potatoes. Place the potatoes in a large (3- to 4-quart) pot. Cover with about 2 quarts of water, stir in 1 teaspoon of the salt, and bring to a boil over high heat.


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Whisk the egg in a small bowl, then add about 1/4 cup water. Using a pastry brush, lightly coat each pie with egg wash. Find the most attractive sprigs of parsley your bunch as to offer and pinch off the 3-leafed tip. Set atop the pie and coat with a little more egg wash. Bake until golden brown, about 20 minutes.


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Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat.


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Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare filling ingredients. Once filled, roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed.


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Best 5 Shepherd's Pie Recipes from Food Network. Chicken pot pie may get most of the credit for being a savory twist on a classically sweet idea (fruit filling + buttery crust), but shepherd's.


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Entrée. 4-Step Chicken Piccata. Recipe. Entrée. 4-Step Chicken Marinara with Quinoa and Spinach Salad. Recipe. Entrée. 4-Step Chicken Marengo. Recipe.

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