Shepherd’s Pie

Shepherd's Pie

Ingredients for the Mashed Potatoes

  • 6 medium Yukon gold potatoes, peeled and chopped
  • 2 tablespoons butter, softened
  • 1/3 cup cream
  • 1 egg
  • 1 tablespoon olive oil
  • salt and pepper

Ingredients for the Meat Mixture

  • 2 tablespoons olive oil
  • 2 lbs ground lamb
  • 1/2 medium yellow onion, peeled and chopped
  • 4 garlic cloves, peeled and thinly sliced
  • 1 medium red pepper, chopped
  • 2 cups button mushrooms, quartered
  • 1 cup carrots, peeled and chopped
  • 1 tbsp fresh chopped rosemary (1/2 sprig)
  • 1 cup red wine
  • 2 cups chicken stock
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup frozen peas
  • salt and pepper

Preparation of Mashed Potatoes

  • Set a large pot filled with cold water over high heat. Add enough salt to the water to make it taste like the ocean. Add the potatoes. Bring to a boil, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10 to 15 minutes.
  • Pour the cooked potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3 to 4 minutes to steam the potatoes dry.
  • Put the potatoes back into the pot you cooked them in and mash. Stir the softened butter into the potatoes. Add the cream, egg, and olive oil and stir with a rubber spatula until the potato puree is silky smooth.  Season with salt and pepper

Preparation of Meat Mixture

  • Set a large skillet over medium-high heat. Pour in the oil, and then add the ground lamb. Cook, stirring occasionally, until the lamb is thoroughly browned. Remove from the pan and set aside.
  • Add the onions to the pan in which you cooked the lamb, along with the garlic. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the pepper, mushrooms, and carrots and cook until the carrots are softened, about 5 minutes. Add the rosemary and cook about 1 minute. Add the meat back to the vegetable mixture.
  • Pour in the red wine. Cook, stirring occasionally, until the wine has reduced by half its volume. Add the chicken stock and bring it to a boil. Combine the cornstarch and water and stir until you have a thick slurry. After the chicken stock has simmered for a moment, pour in the slurry and stir the mixture thoroughly. This will thicken the liquid into gravy.  Add the frozen peas, salt and pepper.  Season to your liking.
  • Turn on the oven to high broil. Transfer the meat and vegetable mixture to a large pie pan. Top with the potato puree. Cook under the broiler until the potatoes have turned a dark golden-brown, about 10 minutes.
  • Serve immediately