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Shepherd’s pie goes well with a cooked fruit, such as apples.
by Bruce Ingram
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Elaine preparing shepherd’s pie, based on a recipe by Tara Williamson
by Bruce Ingram
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SERVINGS
Make shepherd’s pie with lamb, a Scotch-Irish and British traditional dish, for a warm and comforting meal.
Tara explains the difference between shepherd’s and cottage pies. “In shepherd’s pie, lamb is the major ingredient, but if you use this recipe for beef, it’s cottage pie. There are no regulations for this type of naming in America, but the Scotch-Irish and the British would quarrel with you if you use these names wrong. Shepherd’s pie is a warm, comforting, heavy food that’s ‘sense dense.’ Everybody likes a casserole and this one is inexpensive to prepare.”
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 pound ground lamb
- 2 teaspoons dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup broth
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
Potato Topping
- 1-1/2 to 2 pounds (about 2 large) russet potatoes, peeled and cubed
- 8 tablespoons (1 stick) unsalted butter
- 1/3 cup half-and-half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan
Directions
- Preheat the oven to 400 F.
- To make filling, heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally.
- Stir in the lamb, breaking it up with a spoon. Add parsley, rosemary, thyme, salt, and pepper. Cook 6 to 8 minutes until meat is browned.
- Add Worcestershire sauce and garlic; cook 1 minute.
- Stir in the flour and tomato paste until smooth and no clumps remain.
- Pour in the broth, peas and carrots, and corn. Bring to a boil, then reduce to a simmer and cook for 5 minutes, stirring occasionally. Then, remove from heat.
- To make the topping, place potatoes in a large pot, cover with water, and bring to a boil. Reduce to a simmer and cook until fork-tender.
- Drain and return potatoes to the hot pot for 1 minute to evaporate any excess moisture.
- Add butter, half-and-half, garlic powder, salt, and pepper. Mash until smooth and creamy, then stir in Parmesan.
- Spread the meat mixture evenly into a 9-by-9-by-2-inch or 7-by-11-by-2-inch baking dish.
- Top with mashed potatoes, smoothing into an even layer.
- Place the dish on a rimmed baking sheet if it’s full, then bake uncovered for 25 to 30 minutes, until bubbling and lightly golden.
- Let rest for 15 minutes before serving.
