Shepheards Pie

Updated at: Fri, 13 Sep 2024 18:15:05 GMT

Step 1

Mise en place. Prep all vegetables and set out other ingredients.

Step 2

Steam the potatoes until falling apart. Drain and save the water. Return the potatoes to the pot. Add cream and butter to the pot and cover with the lid to allow the warm potatoes to heat the cream and melt the butter. When you have time, likely when the veg is cooking, make mashed potatoes. Fold in the cheese and season accordingly with salt and white pepper. (Be careful not to overwork the potatoes. Yukon's have a tendency to become like glue when overworked, especially when cheese is added. It's better to have a slightly lumpy mash than an overworked mash.)

Step 3

Brown the beef or lamb in a heavy bottomed sautee pan over medium high heat. Remove meat from the pan once browned.

Step 4

In the same pan over medium heat, add some tallow or oil and sautée the onions until golden, using water to deglaze as necessary. When the onions are almost done, add the garlic. Sautee until the garlic is done, and add the carrot. Make sure to stir the pan regularly, and add water as necessary to keep the mixture from sticking. When the carrot is soft, add the herbs and meat back to the pan and allow to cook together for another 1-2 minutes.

Step 5

Add tomato paste to the vegetable and meat mixture. Thoroughly incorporate it, and cook for 2-3 min (about the time it starts sticking to the pan). Deglaze the pan with the red wine, and allow it to almost entirely cook down. Add the stock a bit at a time, allowing it to cook down before adding more. Allow the mixture to cook until it reaches your desired consistency and to allow the flavors to meld. For me, that's about another 5mins. Season accordingly as you go during this step with salt, white pepper, mushroom powder, and msg. If it needs more richness, you could also add a bit of butter.

Step 6

Layer the meat mixture in an 8x8 or 9x9 casserole dish and top it with the mashed potatoes, being careful not to mix the two together. Cook for 20mins, or until the top is golden. You may need to broil it if your oven doesn't brown things very quickly. Garnish with flaky salt and your choice of chives, Italian parsley, or thyme. Enjoy with a glass of wine!

1 liked

0 disliked