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    You are in: Home / Community Forums / Recipe Requests - General / Looking for a recipe
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    Looking for a recipe

    Ghadacolom
    Thu Aug 22, 2013 12:00 am
    Newbie "Fry Cook" Poster
    I am looking for the recipe of Tourtière des Bergers. All the ones I find are in French and my French is not that good! Can you help me find one in English ? Thanks
    Dee514
    Thu Aug 22, 2013 1:18 am
    Forum Host
    From the translation I got, you are looking for recipes for "Shepard's Pie."

    The traditional Shepard's pie is made with lamb or mutton. There are also many other varieties of Shepard's pie that use ground beef, pork, sometimes poultry, and/or any combination of meats.

    This recipe was translated from the French:
    http://www.nicoleetsonpetitmonde.com/tourtiere_bergers.htm

    Shepherds pie

    8 chicken breasts

    1 1/2 lb lean ground pork

    1 lb. fresh mushrooms

    1 large onion

    4 ounces white wine

    1 can beef consommé

    3 teaspoon cornstarch

    Salt, Pepper, Savory

    Cut chicken into cubes (small).


    In a skillet, add oil and butter, add the cubed chicken, sautee until browned.

    Remove chicken and deglaze pan with white wine.

    Add more oil and butter, broth, and mix the cornstarch.

    Add the chopped pork and brown it.

    Add the cornstarch mixture, return all the ingredients to the pan, add

    salt, pepper and savory taste.

    Fill pastry lined pan with the mixture of meats, top the pie with pastry, seal the edges, and cut slits in the top crust for steam to escape during baking.

    Bake at 425 ° F, 10 minutes, reduce oven temperature to 400 ° F
    cook 35 minutes longer.
    ==================================================
    Click the link for the Shepard's Pie recipes in our database.

    Shepard's Pie recipes
    1Steve
    Thu Aug 22, 2013 5:17 am
    Food.com Groupie
    From what I found it's in French not because it comes from France, but rather from French Canadians. Here is a traditional recipe in English :)

    http://www.canadianliving.com/food/cooking_school/tourtiere_recipe_and_instructions.php
    PaulO in MA
    Thu Aug 22, 2013 6:46 am
    Food.com Groupie
    A former member of my wife's church is from Canada. She would make one for the annual Christmas meal after service.

    I typed up the following from an old cookbook, but haven't made it yet.

    Pork and Veal Pie
    (Tourtière ou Paté de Noël)


    Metzelthin, Pearl V. World Wide Cook Book. New York: Julian Messner, Inc., 1939. Second printing, 1949.

    FILLING:

    1 lb. pork, ground
    ½ lb. veal, ground
    3 oz. salt pork, ground
    2 cups (6) onions, minced
    ½ tsp. allspice, ground
    1 tsp. salt
    ¼ tsp. black pepper
    2 tsp. granulated gelatin
    1 ¼ cups highly seasoned stock OR bullion

    PASTRY DOUGH:

    1 cup flour
    1/3 cup butter
    1 ½ tbsp. lard
    1/8 tsp. salt
    ½ egg
    1 tsp. milk

    Mix ground meats together. Place in heated pan with onions and let meat brown in its own fat. Add allspice, salt, and pepper. Prepare pastry dough by cutting butter, lard, and salt into flour and working with fingertips. Add egg and milk and allow to chill for 1 hour. Roll out and line bottom and sides of baking dish, leaving enough dough to cover pie. Put mixture in dish, cover with remaining dough and cut out a hole in center of top crust. Bake in moderately hot oven (375 °F), lowering heat if crust browns too quickly. Bake for 1 ½ to 2 hours, and when done remove from oven. Mix gelatin with consommé and pour through hole in crust. Let pie cool and chill so gelatin sets. Cut in thick slices and serve. Can also be eaten hot. Serves 6.
    Ghadacolom
    Thu Aug 22, 2013 6:57 pm
    Newbie "Fry Cook" Poster
    Thank Youtube very very much!
    Ghadacolom
    Thu Aug 22, 2013 6:59 pm
    Newbie "Fry Cook" Poster
    Thank You very very much!
    davidjackson
    Wed Oct 02, 2013 1:37 am
    Regular "Line Cook" Poster
    recipes for "Shepard's Pie.
    Ingredients
    2 pounds potatoes, such as russet, peeled and cubed
    2 tablespoons sour cream or softened cream cheese
    1 large egg yolk
    1/2 cup cream, for a lighter version substitute vegetable or chicken broth
    Salt and freshly ground black pepper
    1 tablespoon extra-virgin olive oil, 1 turn of the pan
    1 3/4 pounds ground beef or ground lamb
    1 carrot, peeled and chopped
    1 onion, chopped
    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 cup beef stock or broth
    2 teaspoons Worcestershire, eyeball it
    1/2 cup frozen peas, a couple of handfuls
    1 teaspoon sweet paprika
    2 tablespoons chopped fresh parsley leaves
    Directions
    Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

    While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

    Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
    pinky kookie
    Wed Oct 02, 2013 12:48 pm
    Food.com Groupie

    I got this similar translation from a French recipe:

    TOURTIERE DU BERGER -
    Source: Unknown
    Ingredients:
    4 chicken breasts into cubes
    1 1/2 pounds lean ground pork
    1 cup mushrooms
    1 large onion
    4 ounces white wine
    salt and pepper to taste
    3 cups teaspoon cornstarch
    1 can beef broth

    Directions:
    In a skillet, fry in a little oil, chicken cubes. When browned, put the pieces in a dish. Deglaze the pan with 2 ounces of wine and place over the chicken pieces.
    Saute onions and mushrooms. When browned, add the chicken pieces. Deglaze the skillet with the remaining 2 ounces of wine. Put on the mixture of onions and mushrooms.
    Put the beef broth to the pan. Heat. Add cornstarch. Add ground pork and cook, stirring in the sauce. Add the previous two blends. Salt and pepper. Add savory if desired.
    Pastry: Cook like a regular pie.

    Tourtière du berger
    http://www3.sympatico.ca/pyrax/086.html
    Source : Inconnue
    Ingrédients
    4 poitrines de poulet en cubes
    1 1/2 lbs de porc haché maigre
    1 tasse de champignons
    1 gros oignon
    4 onces de vin blanc
    sel et poivre au goût
    3 c. à thé de fécule de maïs
    1 boîte de consommé de boeuf

    Méthode de préparation:
    Dans un poêlon, faire revenir dans un peu d'huile, les cubes de poulet. Lorsque dorés, mettre les morceaux dans un plat. Déglacer le poêlon avec 2 onces de vin et déposer sur les morceaux de poulet.
    Faire revenir les oignons et les champignons. Lorsque dorés, ajouter aux morceaux de poulet. Déglacer le poêlon avec les 2 autres onces de vin. Mettre sur le mélange d'oignons et de champignons.
    Mettre le consommé de boeuf dans le poêlon. Chauffer. Ajouter la fécule de maïs. Ajouter le porc haché et cuire en brassant dans la sauce.
    Ajouter les deux mélanges précédents. Saler et poivrer. Ajouter de la sarriette si désiré.
    Pâte à tarte : Cuire comme une tourtière ordinaire.
    Harper Bellow
    Wed Oct 16, 2013 1:37 am
    Regular "Line Cook" Poster
    What a brilliant recipe. I would like to give it a try in today.
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