Shepherds Pie

Shepherds Pie

How to Make Chicken Gravy from Scratch

You can make chicken gravy with three ingredients. Butter, flour, and chicken broth with make you some chicken gravy. You don’t need to buy chicken gravy in a can, or prepare it from a package, you can make chicken gravy from scratch.

Chicken gravy from scratch is so easy to make, and you know what? Once
you’ve mastered this technique, you are going to never buy another jar of
gravy again, and throw away those packages, because we can make great-
tasting chicken gravy with just a couple of ingredients from your kitchen.

We are simply going to use butter, flour, and a 32-ounce carton of chicken
stock. How easy is that? We’re going to begin by melting four to five
tablespoons of butter in a skillet, that’s over a medium-high heat. We need
the heat to help make this process happen, so don’t turn it up all the way
on high and don’t turn it on low.

We want this to come together rather quickly. Now you can see my butter is
melted and it has got a nice little bubble to it. Now we are going to add
equal amounts of flour to the butter and we are going to whisk this
together, and you’re going to want to cook this for a couple of minutes.

If you fail to cook this for a couple of minutes, you’re going to have a
very raw tasting gravy. That’s not going to be good. So you want to let
this cook long enough to where it starts to smell very fragrant and the
color will turn on this roux a little bit. It’s going to become much more
brown and gold in color, something like if you were baking pie crust, so
it’s actually going to smell like pie crust, once you get this nice and
cooked together.

So again, we’ve cooked it for about three to four minutes here and now
we’re going to add in one-half cup of our liquid. You’re going to see it
comes together rather rapidly. It looks something like paste right now, but
I promise it’s not. Then you’re going to add just another minimal amount of
liquid. Again, I’ve just used about ½ cup here, and I’m going to whisk this
together, and you can see it thickens, and it becomes fabulous.

So next what we’re going to do is, we’re going to begin to add in more and
more of the liquid. So here I’m going for about a good cup at this point,
and we’re just going to whisk, whisk; whisk. We’re going to whisk the night
away. Don’t be afraid, these lumps aren’t going to stay. The more you whisk
this I promise you’re going to have smooth, creamy gravy. Don’t worry about
it. It’ll happen. It takes just a couple of minutes here.

So again, add in the rest of your liquid and you are going to have some
very nice, smooth gravy. So here we go, but we’re not done yet. We’re going
to let this simmer on the stovetop, for about 8-10 minutes. This is going
to reduce. It’s going to become nice and thick, and before serving this,
we’re going to add a couple of tablespoons of heavy cream.

This makes the gravy nice and creamy. It adds a little bit of flavor, so
just go ahead and whisk that heavy cream in. If you have half and half,
that’s great. If you don’t, milk works great, too. Now we’ve got our liquid
all taken care of, and now all we need to do is season this with a little
bit of salt and a little bit of pepper, and guess what?

You have yourself some fabulous chicken gravy that you made from scratch.
That was so easy to do, so what would this go good with? I’m thinking some
mashed potatoes. Pour it over some cooked chicken breast. If you’re making
some stuffing, this would go well. You know it’s hard to go wrong with
chicken gravy. So there you go, three simple ingredients, a little bit of
flour, butter, and chicken stock. That’s all you need.

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Shepherds Pie

Weight Watchers Meal 20 Mashed Potatoes and Beef Bake

1 1/4 cup beef broth
1/2 cup ea. Green Beans, Corn, Peas, and Broccoli
1 lb. Extra Lean Ground beef
2 large baking potatoes

peel, cut up, and cook potatoes. Cook Ground Beef and drain. Add Broth and drained vegetables to meat. Cook on low heat for 15-20 minutes.
Mash Potatoes
Spread Ground Beef and vegetable mixture in a baking dish. Spread the Mashed Potatoes over the meat and vegetables
Bake at 400 degrees for 15-20 minutes

Serves 6, 4 points per serving (Old point System)

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Shepherds Pie

American Style Shepherd’s Pie!! Noreen’s Kitchen

Greetings! Time for a recipe that is my number one request! Shepherd’s pie! This is my version. I did not grow up eating this one, but have developed my own recipe over the years. Super simple with ingredients we all have access to. I have used fresh ground beef in this version, but you can choose to use any type of leftover meat that has been cubed and sauteed to take the chill off. I have added lots of mushrooms and a pound of frozen mixed veggies. I also have added fresh onion, garlic and celery to the sauteed meat as well as a can of stewed tomatoes that I chopped in the can! Add some soup mix, some water and some flour to thicken that lovely gravy and your filling is all set.

I planned for this meal when I prepared my menus for the week and made sure that I made enough mashed potatoes for our Sunday dinner to have leftover for this pie. A little planning can be a real help to your schedule and your budget. I will be doing some videos in the future to help you understand how I do my menu planning.

I placed the filling in a baking dish, topped with warmed mashed potatoes and topped that with some shredded cheddar cheese. Pop that under the broiler for about 5 to 6 minutes and you are ready to sit down and eat. While your casserole is in the oven, take the time to clean up your mess, that way after dinner clean up will be a breeze. Just wash up the dishes you ate with, cover the casserole dish with foil and pop it in the fridge for leftover dinner on Friday! Easy peasy, lemon squeezy!

So, I hope that fulfills your request for how I make shepherd’s pie. I hope you try it and I hope you enjoy it. The recipe will be available on my website. So please go there and check it out!

As always, Happy Eating!

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Shepherds Pie

Classics – 5 – Shepherd’s Pie By Gordon Ramsay

500 g minced lean lamb
1 large onion
1 large carrot
2 garlic cloves
2 tbsp Worcestershire sauce
1 tbsp tomato purée
1 handful fresh thyme
1 sprig fresh rosemary
250 ml red wine
200 – 250 ml chicken stock
1 kg Désirée potatoe
2 eggs (yolks only)
2 tbsp parmesan (plus extra for grating)
olive oil
sea salt
freshly ground black pepper

Difficulty: Easy
Time: 50 minutes

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Shepherds Pie

Grandmas Swedish Meatballs – Meatball Recipes by NoRecipeRequired

Get the full recipe at

My Grandmother was a Saint, and her meatballs were heavenly. These are a Swedish style meatball, the recipe I’ve tried to recreate from childhood memories. For me it’s the perfect comfort food, and I always have some in the freezer ready to go.

I make the meatballs out of Pork and Beef, and some additional seasonings I’ll show you in the video. The sauce is super simple, just a couple cans of Campbells Cream of Mushroom Soup. All of it baked together make a perfect meatball.

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