Best 3 French Leek And Ham Shepherds Pie Recipes

HACHIS PARMENTIER (FRENCH SHEPHERD'S PIE)

Steps:

• Heat 1 tbsp olive oil in a large skillet over high heat and add half of the beef. Break it up with a wooden spatula and cook, stirring frequently, until it is browned - about 4 min. Season with pinches of salt and pepper, stir, and transfer to a bowl.
• Add more olive oil to the skillet and cook the second batch of beef. Once the second batch is browned, add the first batch back into the skillet, along with the onion and garlic. Turn heat down to medium-low and cook until onion softens - about 4 min.
• Add wine and simmer for a few minutes to evaporate most of the alcohol.
• In a small cup/dish, dissolve tomato paste with a bit of vegetable stock and add to skillet, along with remaining stock and thyme. Season again with salt and pepper and stir. Turn heat down to low and cover with a lid. Cook, stirring occasionally, for 25 min. Be sure to taste and re-season the sauce if necessary.
• In the meantime, prepare the potatoes. Rinse them under cold running water and place into a large pot. Cover with water by about 2" and add a generous pinch of salt. Cover with a lid and bring to a boil.
• Once boiling, crack the lid, turn heat down to low and simmer until potatoes can be pierced easily with a fork, about 12 min.
• While potatoes are cooking, prepare the cream: pour cream into a small saucepan and add butter. Heat over a low flame until butter is melted - do not boil.
• Drain potatoes and transfer to a food processor. Pour cream mixture over the potatoes and season with a small pinch of salt. Puree until smooth.
• Preheat the oven to 375F. Place beef in a single layer in into a 8x8" baking dish and top with potatoes. Bake for about 15 min, until potatoes are set.

FRENCH LEEK PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
• Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

HAM AND LEEK PIES

Steps:

• Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender., Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper., On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg., Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving.