Shepherd’s Pie

Ingredients:Shepherd pie
For the potatoes:
3 lb  potatoes
• 1/2 cup half-and-half
4 ounces unsalted butter
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 egg yolks
For the meat filling:
• 2 TB spoons olive oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 3 cloves garlic, minced
• 1 1/2 pounds ground lamb
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 3 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen green peas

Directions:
For the potatoes:

• 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 for 15 minutes.
• Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds.
• 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.

For the meat filling:
• Place the olive 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.
• Add the lamb, salt and pepper and cook until browned and cooked through, approximately 10 minutes.
• Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
• Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine.
• Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish.
• Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
• Place  on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
• Remove to a cooling rack for at least 15 minutes before serving.

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