Shepherd’s Pie is a very easy dish to make in bulk.  It’s a hot item with protein and carbohydrates to fill a person with warmth, energy and vitamins.  This ‘re-tool’ is the gourmet version that is so good, one might think the name should be Shepherd’s Delight!

Filling Ingredients:

  • 10 oz pearl onions
  • 4 medium leeks (white and pale green parts only), rinsed of sand and cut into 1/2-inch-thick slices
  • 2 lb boneless lamb shoulder, cut into 1-inch cubes
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 5 tablespoons all-purpose flour
  • 3 .5 T unsalted butter, softened
  • 2 T chopped garlic
  • 1/2 cup dry white wine
  • 1 .5 T tomato paste
  • 1 C beef broth
  • 1 C water
  • 2 tsp chopped fresh thyme
  • 5 carrots, cut diagonally into 1/3-inch-thick slices
  • 2 Med. turnips, peeled and cut into 1/2-inch pieces

Topping Ingredients:

  • 2 lb russet (baking) potatoes
  • ½ C heavy cream
  • ½ C milk
  • 3 T unsalted butter
  • 1 tsp kosher salt
  • ¼ tsp black pepper

Special Equipment:

  • Wide 3-quart casserole (about 2 inches deep; not glass);
  • Potato ricer or a food mill fitted with medium disk

 Prepare Filling:

  1. Blanch onions in a 2- to 3-quart pot of boiling, salted water; 1 minute
  2. Transfer with a slotted spoon to a bowl of cold water to stop cooking
  3. Drain onions and peel, trimming root ends with a paring knife
  4. Wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve
  5. Preheat oven to 350°F
  6. Pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper
  7. Put lamb and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat lamb
  8. Melt 2 tablespoons butter in casserole dish over moderately high heat until foam subsides
  9. Brown half of lamb in the butter, turning, about 6 minutes
  10. Add 1 tablespoon garlic and cook, stirring, 2 minutes
  11. Transfer browned lamb and garlic to a plate with a slotted spoon and repeat with remaining lamb and tablespoon garlic (do not add more butter)
  12. Add wine to casserole dish and deglaze while stirring and scraping up brown bits, 1 minute
  13. Stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes
  14. Add broth, water, thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, turnips, remaining teaspoon salt, and remaining 1/4 teaspoon pepper, stir to combine
  15. Bring to a simmer over moderately high heat, then remove from heat
  16. Cover dish with lid or foil and braise lamb and vegetables in middle of oven, stirring once or twice, until lamb is tender, 1.5 to 2 hours
  17. Season with salt and pepper.

Prepare Topping (While Filling Cooks):

  1. Peel and quarter potatoes
  2. Cover potatoes with salted cold water by 1 inch in a 4-quart heavy pot
  3. Simmer uncovered until very tender, 15 – 20 minutes
  4. Drain in a colander
  5. Bring cream, milk, and butter to a simmer in same pot over moderate heat, stirring occasionally until butter is melted
  6. Remove from heat and stir in salt and pepper
  7. Force hot potatoes through ricer into hot cream mixture and stir gently to combine
  8. Keep warm, covered

Assemble:

  1. Preheat broiler
  2. Make a beurre manié (slurry) by stirring together remaining 1.5 tablespoons butter and remaining 2 tablespoons flour in a small bowl to form a paste
  3. Spoon 1 cup cooking liquid from casserole dish into a small saucepan and bring to a boil
  4.  Whisk in slurry, then simmer, whisking occasionally, until thickened, about 2 minutes
  5. Gently stir sauce into lamb and vegetables.
  6. Spoon potatoes over lamb and vegetables and spread evenly with a fork, making a pattern with tines
  7. Broil about 3 inches from heat until top is golden, about 3 minutes

 Note:

Lamb filling (without topping) can be made 1 day ahead and cooled, uncovered, then chilled, covered Bring to a simmer over low heat before topping with warm potatoes and broiling

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