2024 the best shepherdʼs pie review

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Dinner Pies includes 100 recipes for two-crust, one-crust, and no-crust pies. As a recognized master in the art of making pies, Ken Haedrich includes updated and perfected versions from the great savory pie traditions, including British, New England Yankee, and Southern - recipes for classics including cottage pie, shepard's pie and a best-ever chicken pot pie. But, as a world-eater and expert baker, Haedrich doesn't stop there. The remaining recipes span a variety of diverse cuisines, including French, Italian, Mexican, Spanish, Scandinavian, Middle Eastern and South African savory pies, among others.

From the Publisher

Quiche Scampi from Dinner Pies

Makes 8 servings

Butter-sautéed shrimp and garlic is heavenly on pasta, but it’s not half bad in a quiche, either, as you’ll discover in this namesake dish. A handful of sliced cherry tomatoes and plenty of chopped parsley add color and flair, while the Parmesan cheese ties all the flavors together and gives the quiche an Italian accent we adore. This is best served the same day it’s baked.

Directions

1. If you haven’t already, prepare the pastry and refrigerate it for at least 1 1/2 to 2 hours.

2. On a lightly floured sheet of wax paper, roll the dough into a 13 to 13 1/2-inch circle. Invert the pastry over a 91/2- to 10-inch tart pan, center it, then peel off the paper. Gently tuck the pastry into the pan without stretching it, and sculpt the edge into an upstanding ridge. Refrigerate the shell for 1 hour, then partially prebake and cool. Preheat the oven to 375 degree Fahrenheit.

3. Melt the butter in a large skillet over medium heat. Add the shrimp and cook for 1 minute on the first side. Turn the shrimp over, then sprinkle the tomatoes, scallions, garlic, parsley, and red pepper flakes in the pan. Cook the shrimp for 2 minutes more, stirring occasionally (the shrimp will not be cooked through; they will finish cooking in the oven). Using a rubber spatula, scrape the contents of the skillet into your tart shell, spreading everything around as evenly as possible.

4. Whisk the eggs in a large bowl until evenly blended. Whisk in the half-and-half, heavy cream, Parmesan, flour, mustard, and 3/4 teaspoon salt. Slowly—so you don’t displace the solids—ladle the custard into your shell. Bake the quiche on the center oven rack for 25 minutes, then reduce the heat to 350 degree Fahrenheit and continue to bake until slightly puffy and golden brown on top, 10 to 15 minutes more. Transfer to a rack and cool for at least 30 minutes before serving.

Ingredients: 1 recipe Go-To Pie Dough (recipe below), refrigerated. 3 tablespoons unsalted butter. 8 to 12 ounces large shrimp, peeled and deveined. ½ to ¾ cup halved cherry tomatoes or grape tomatoes. 2 scallions, thinly sliced. 4 or 5 garlic cloves, minced. 3 tablespoons chopped fresh flat-leaf parsley. ¼ teaspoon red pepper flakes. 4 large eggs 1 ¼ cups half-and-half. ¼ cup heavy cream 2/3 cup grated Parmesan cheese. 1 ½ tablespoons all-purpose flour. 1 teaspoon Dijon mustard.

Go-To Pie Dough

makes enough for 1 (9 1⁄2-inch) pie or tart shell

It’s no mystery why I call this my 'go-to' dough: It’s so versatile that I use it for perhaps four out of every five of the savory (and sweet) pies that I make. You can’t beat it for reliability, and it bakes up to a beautiful texture, perfectly balanced between flaky and short. This is the single crust recipe.

Directions

1. Put the butter and shortening cubes in a single layer on a flour-dusted plate, with the shortening off to one side of the plate by itself. Refrigerate for at least 30 minutes. Combine the flour, cornstarch, and salt in a bowl and refrigerate that mixture also. Pour the vinegar into a 1-cup glass measure. Add enough cold water to equal 1/3 cup liquid. Refrigerate.

2. When you’re ready to mix the pastry, transfer the flour mixture to a food processor. Pulse several times to mix. Remove the lid and scatter about 6 tablespoons of the butter—a little more than half of the total fat— over the dry mixture. Pulse the machine five times—that’s five 1-second pulses—followed by an uninterrupted 5-second run. Remove the lid and add the remaining fat. Give the machine six or seven 1-second pulses.

3. Remove the lid and loosen the mixture with a big fork; you’ll have a range of fat clods, most quite small but a few larger ones as well. With the lid off, drizzle about half of the liquid over the mixture. Replace the lid and give the machine three very quick, half-second pulses. Remove the lid, loosen the mixture with your fork, and add the rest of the liquid. Pulse briefly three or four times, just like before. The mixture will still look crumbly, but the crumbs will be starting to get a little clumpier.

4. Transfer the contents of your processor to a large bowl, one large enough to get your hands in. Start rubbing the crumbs together, as if you were making a streusel topping—what you’re doing is redistributing the butter and moisture without overworking the dough. (Note: If your dough mixture came out of the food processor more clumpy than crumb-like, don’t worry. Just pack it together like a snowball, knead it very gently two or three times, and proceed to step 5.) You can accomplish the same thing by 'smearing' the crumbs down the sides of the bowl with your fingers. When the dough starts to gather in large clumps, pack it like a snowball and knead gently, three or four times, on a lightly floured surface.

Ingredients: 8 tablespoons (1 stick) cold unsalted butter plus 2 tablespoons cold vegetable shortening (or 10 tablespoons cold unsalted butter), cut into 1⁄2-inch cubes. 1 ½ cups all-purpose flour. 1 ½ teaspoons cornstarch. ½ teaspoon salt 2 teaspoons white vinegar. Scant 1/3 cup cold water.

ASIN ‏ : ‎ B00R0IKX9S
Publisher ‏ : ‎ Harvard Common Press (October 27, 2015)
Publication date ‏ : ‎ October 27, 2015
Language ‏ : ‎ English
File size ‏ : ‎ 59421 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 353 pages
Reviewer: Anonymous
Rating: 5.0 out of 5 stars
Title: No Duds Yet
Review: I have made several of the savory pies from this cookbook. My wife loves the shepherd's pie. We make several and give the extras to needy families and the elderly on fixed incomes. What a joy to give such delicious, nutritious meals. Every pie has been a resounding success.

Reviewer: Becca W.
Rating: 5.0 out of 5 stars
Title: GREAT book!
Review: I love this cookbook!

Reviewer: Web Shopper Max
Rating: 5.0 out of 5 stars
Title: We love this book!
Review: We love this book! Checked it out from the library originally, and there were so many good recipes we just had to own a copy. My favorite so far is the Curried Chicken Pot Pie, but there are lots of recipes to love here. Good directions, some useful photos. A must-have if you're a pie/quiche/pot-pie lover.

Reviewer: SeattleBaker
Rating: 4.0 out of 5 stars
Title: Great book, but
Review: It only has measure by volume, not weight with the recipes. Hopefully since Americans are FINALLY measuring by grams instead of cups and spoons, cookbook authors will catch up and include metric as well as imperial measure on all recioes.If I had done my due diligence beofre buying this book, I would have passed.

Reviewer: C. Gray
Rating: 5.0 out of 5 stars
Title: Great the first time I tried one of the recipes
Review: I just finished trying one of the recipes in this book, Cornish Meat Pies, and WOW. The recipe was fun to make and turned out great the first time. I would highly recommend this cook book to anyone who likes to eat and who would like to find different ways to cook the usual ingredients.

Reviewer: Rosa Jankowski
Rating: 5.0 out of 5 stars
Title: Awesome!
Review: As with another reviewer, my husband brought this book for me from the library. After looking through it, I ordered two! One for me and one for my Mom! We just finished eating the Chicken, Broccoli and Cheddar Turnovers and they were awesome! The dough was very easy to make and use and we kept saying "That's good dough." Would recommend to those afraid of pie crusts as well as those that know their way with a rolling pin! 🙂

Reviewer: mickitaz
Rating: 5.0 out of 5 stars
Title: A variety of methods!
Review: This book is constructed very well. I rarely read introductions/prefaces. I indulged myself, and was trapped. I've tried several of the recipes and they are very good. I highly recommend this book.

Reviewer: vocelloduo
Rating: 5.0 out of 5 stars
Title: Eat Pie for Dinner
Review: What can I say? I love pie and this cookbook does not disappoint. And for those who don't want to go through the process of making your own crusts or who don't want the added calories, most of these recipes will be almost as good without it. Almost. Not quite. Nowhere near. Take your pick.

Reviewer: Shazbatz
Rating: 5.0 out of 5 stars
Title:
Review: Lovely book thank you !!!

Reviewer: alga
Rating: 2.0 out of 5 stars
Title:
Review: Würde das dreifache an Photos benötigen und weniger Blabla bei den Beschreibungen (English native speaker here, sprache war nicht das Problem)

Reviewer: Linda Petry
Rating: 5.0 out of 5 stars
Title:
Review: So pleased with this cookbook, very well written, lots of good info, good recipes, great illustrations. I really liked that it had lots of different pastry recipes. It was a good read plus good recipes.

Reviewer: crazy neale
Rating: 5.0 out of 5 stars
Title:
Review: Arrived in a timely fashion, product was as described and in great shape.Thank you

Reviewer: Meileu
Rating: 4.0 out of 5 stars
Title:
Review: I bought this for a friend. The book itself is great - lots of photos, hardcover, and inspirational when you’re looking for new ways to make pie. Only issue is that the book was a little banged up on the edges. It’d be great to pad the box a little better in the future.