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Step 1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Step 2. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Step 3.

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Peel the potatoes and cut in 1-inch chunks. Put in a 4-quart pot and add 1 tablespoon of the salt, and cover with cold water by 2 inches. Park over high heat, cover with a lid and bring to a boil, then uncover, lower the heat to maintain a simmer, and cook until tender, 8-10 minutes.

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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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Preheat oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 8 to 10 minutes, until soft but not browned. Increase the heat to high, add the lamb, and cook until it is well-browned. Stir in the tomato paste and mustard, then add the stock.

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Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the filling.

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Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well.

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Alton Brown has one of the top-rated Shepherds Pie recipes around so we decided to give it a try and see if it's as good as everyone says. Spoiler alert: it'.

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Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

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1⁄2 cup peas. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter.

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How To Make Alton Brown Shepherd's Pie. Make the potatoes: Boil the potatoes. Mash the potatoes until there are no lumps and stir in the half-and-half mixture. Add the egg yolk. Make the filling: Saute the onions and carrots in a skillet. Stir in the lamb or beef, salt, and pepper, and saute until the meat is cooked through.

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Chicken Shepherd's Pie with Kale Mash. Recipe | Courtesy of Food Network Kitchen. Total Time: 1 hour 30 minutes. 3 Reviews.

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Preheat your oven to 400°. Boil potatoes in a saucepan at medium-high heat for 20 minutes. Warm butter and half-and-half in your microwave-safe container for 35 seconds. Now drain potato water and mash them. Place the mashed potatoes into the saucepan and add salt, pepper, butter, and half-and-half.

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Preheat oven to 400F and spray 10-by-8-inch baking dish with cooking spray. Heat oil in 12-inch sauté pan set over medium-high heat. When oil shimmers, add onion and carrots; sauté for 3 to 4 minutes or just until lightly brown. Add garlic and stir to combine. Add lamb, salt and pepper to onion mixture.

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Instructions: Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the.