Best Ramen Shepherds Pie Recipes

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GORDON RAMSAY'S SHEPHERD'S PIE WITH CHEESE CHAMP TOPPING



Gordon Ramsay's Shepherd's Pie With Cheese Champ Topping image

If I had to choose my all-time favourite family recipe, it would be this.

Provided by Gordon Ramsay

Categories     Dinner     Winter     Potato     Lamb     Cheese     Onion     Wheat/Gluten-Free     Peanut Free

Yield Serves 6

Number Of Ingredients 18

For the filling
Olive oil, for frying
1 kg minced lamb
2 garlic cloves, peeled and finely chopped
1 onion, peeled and diced
2 leeks, trimmed, halved lengthwise and finely sliced
1-2 Tbsp. Worcestershire sauce
1-2 Tbsp. tomato purée
100 ml red wine
250 ml chicken stock
2 rosemary springs, leaves only, chopped
Sea salt and freshly ground black pepper
For the topping
750g potatoes, e.g. Maris Piper, peeled and cut into chunks
50g butter
3 spring onions, trimmed and finely chopped
100g Cheddar cheese, grated
50-100ml milk (optional)

Steps:

  • Preheat the oven to 350° F/ 180° C/Gas 4. Place a large, wide frying pan or hob-proof casserole dish over a medium-high heat. Add a dash of oil and fry the mince in batches, seasoning each lot, until well browned. Add the garlic for the last 2 minutes. Transfer to a plate.
  • Put a little more oil in the same pan and cook the onion and leeks over a medium heat for 5-7 minutes, until completely softened. Add Worcestershire sauce to taste, then stir in the tomato purée.
  • Return the mince to the pan and stir well. Pour in the wine, scraping up any bits from the bottom. Bubble for a couple of minutes to burn off the alcohol, then add the stock and bring to the boil. Reduce to a simmer, then add the rosemary and adjust the seasoning as necessary. Cook gently for 10-15 minutes, until the sauce has reduced slightly and the flavours are well-combined. Set aside to cool.
  • Meanwhile, prepare the topping. Boil the potatoes until tender, then drain and mash until smooth. Mix in the butter and seasoning, then add the spring onions and three-quarters of the cheese and mix again. Taste and adjust the seasoning as necessary. If the mash is too dry add a splash of milk to loosen.
  • Put the lamb mixture into a 28 x 22cm baking dish and top with the mashed potato. Sprinkle with the remaining cheese and little salt and pepper. Bake for 15 to 20 minutes or until the potato is golden brown and the meat is bubbling underneath, and serve.

RAMEN SHEPHERD'S PIE



Ramen Shepherd's Pie image

This "ramen hack" uses ramen noodles in an unusual way - it replaces the mashed potato in a shepherd's pie with cooked ramen noodles. The top of the noodles get dry and crispy under the broiler, while the underlying noodles remain tender, creating great textural contrast. Adapted from a recipe at Serious Eats. http://bit.ly/hDFQoi

Provided by DrGaellon

Categories     Meat

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

1 (3 -4 ounce) package beef-flavored ramen noodles
2 teaspoons vegetable oil
1/2 lb ground beef
1/2 cup chopped onion
1/4 cup water
2 teaspoons Worcestershire sauce
1/2 cup frozen peas

Steps:

  • Boil ramen noodles in water until tender. Drain and set aside.
  • Meanwhile, heat oil in skillet until shimmering. Add beef and cook until no longer pink, breaking up any large clumps with the edge of a spoon, about 5 minutes. Drain any excess fat and discard.
  • Add onion, water, Worcestershire sauce and peas. Season to taste with salt and pepper. Transfer to an oven-safe dish, top with cooked noodles, and broil until brown and crispy.

Nutrition Facts : Calories 1030.4, Fat 56.7, SaturatedFat 21, Cholesterol 154.2, Sodium 2069.7, Carbohydrate 72.7, Fiber 6.3, Sugar 9.2, Protein 55.5

MY MOTHER'S SHEPHERD'S PIE



My Mother's Shepherd's Pie image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 24

3 pounds russet potatoes
Kosher salt
3/4 cup milk
1/2 cup sour cream
6 tablespoons unsalted butter, melted
2 large egg yolks
Freshly cracked black pepper
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup pearl onions, fresh or frozen
2 tablespoons canola oil
1/2 yellow onion, diced
2 sprigs fresh rosemary, minced
2 pounds ground lamb
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 1/2 tablespoons all-purpose flour
1 tablespoon sherry vinegar
1 cup chicken stock
1 cup frozen peas and carrots
1/2 cup fresh parsley, chopped
3 tablespoons unsalted butter, melted
1/4 cup grated Parmesan
Chopped fresh parsley, for garnish

Steps:

  • For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
  • For the filling: Preheat the oven to 375 degrees F.
  • In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
  • In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley.
  • For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.

CHICKEN-RAMEN NOODLE POT PIE



Chicken-Ramen Noodle Pot Pie image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

1 package ramen noodles
Two 8-inch pie crusts
1 1/2 cups chicken stock
3/4 cup sliced halved carrots
3/4 cup fresh or frozen English peas
1/2 cup sliced leeks (thoroughly rinsed)
4 tablespoons butter
1/4 cup all-purpose flour
1/2 cup milk
1/4 cup heavy cream
Kosher salt and freshly cracked pepper
Kosher salt and freshly cracked pepper
1 1/2 cups 1/2-inch-diced cooked chicken breasts (two 8-ounce breasts)
2 tablespoons sliced chives
1 egg, beaten

Steps:

  • Cook the ramen noodles according to package directions. Drain and cut into 1- to 2-inch pieces.
  • Roll out the pie crusts to a thickness of 1/4 inch. Using an 8-ounce ramekin as a guide, cut out 4 circles with an extra 1-inch border of crust all around.
  • Preheat the oven to 425 degrees F.
  • Bring the chicken stock to a boil in a medium saucepan. Blanch the carrots, peas and leeks separately in the broth until tender and set aside. Reserve the broth.
  • Melt the butter over a medium flame in a saucepan. Add the flour and cook until it begins to smell toasted, 1 to 2 minutes. Add the milk and cream, and whisk until incorporated and smooth. Add the reserved chicken stock and bring to a simmer; season with salt and pepper. Cook the mixture until thickened, and then add the chicken, peas, carrots, leeks, noodles and chives.
  • Divide this mixture among four 8-ounce ramekins, top with the crusts, fold the borders over the sides and cut vents in the tops. Brush with the beaten egg and season with salt.
  • Bake until the pastry is golden and bubbly, 15 to 20 minutes. Allow to cool slightly before serving.

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Provided by NicoleMcmom

Time 1h25m

Yield 8

Number Of Ingredients 22

3 pounds Yukon Gold potatoes
1 tablespoon kosher salt
¼ cup milk
3 tablespoons salted butter, divided
1 cup shredded white Cheddar cheese
¼ cup sour cream
1 large egg yolk
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 pound ground lamb
1 pound ground beef sirloin
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 cup beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen green peas
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
  • Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
  • Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
  • Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
  • Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g

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