Shepherds Pie

Shepherds Pie (made with lamb) was first introduced in 1877 and should not to be confused with Cottage Pie (made with beef). Having made both, we prefer the luscious flavors of Shepherds Pie for the richness and uniqueness.

It takes two pans to make this dish however it is served as a one main dish meal. So, what are we waiting for?

Let's Get Cooking!

Ingredients:

2 Tbs Canoloa Oil

1 tsp Kosher Salt

1/2 tsp Pepper, freshly ground

2 Tbs Flour

2 tsp Tomato Paste

1 tsp Worcestershire Sauce

2 tsp Rosemary, chopped

1 tsp Thyme, leaves, chopped

1-1/2 Lamb, ground

1C Onion, chopped

2 Carrots, peeled, diced

2 Garlic Cloves, minced

1/2C+ Corn, fresh or frozen

1/2C+ Peas, fresh or frozen

Pour Canola Oil into a large sautee pan and heat over medium high. Add Onions and Carrots sauteeing for 3 minutes.

Stir in Garlic until well integrated.

Now, add the Lamb, Salt and Pepper, until evenly browned and cooked all the way through, 3 - 4 minutes. (Continue breaking up the lamb as it cooks or else you will have large, uneven chunks.) When done, sprinkle the mixture with the Flour, tossing well to coat and cooking for another minute. Now add the remaining ingredients, Tomato Paste, Chicken Broth, Worcestershire, Rosemary, Thyme, stirring well to integrate. Add the Corn and Peas.

Bring the mixture to a boil then reduce the heat to a low simmer until it thickens.

Make Mashed Potatoes, stiff enough to stand up when they are piped, but not so stiff that they can't be piped. The following is suggested by Alton Brown for topping Shepherds Pie.

1-1/2# Russet Potatoes

1/4C Half-and-Half

2 Oz Butter, unsalted

3/4 tsp Salt, Kosher

1/4 tsp Black Pepper

1 Egg Yolk


Peel the Potatoes and place in a medium saucepan covered with cold water. Over high heat, cover and bring to a full boil, then remove lid and simmer until fork tender (10-15 Minutes). Warm the Half-and Half (microwave is fine). Drain the potatoes, return them to the pan and add the Butter, Salt, Pepper and Egg Yolk. Drizzle the Half-and-Half a little at a time until you have reached the proper consistency.

Preheat oven to 400 Degrees.

Spread the Lamb Mixture evenly into and 11 x 17 glass baking dish. Fill a pastry bag fitted with and open star tip with the Mashed Potatoes and starting along one edge pipe the potatoes in rows overlapping a bit until the top is covered. (For a less elegant look, just spread the mashed potatoes over the top.)

Bake for 25 minutes until the potatoes are golden brown. Place on a cooling rack for 10 minutes before serving.

So good. So very, very good!

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