Email to Cat      

Shepherd's Pie

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"The best shepherd's pies start with a simmered lamb stew, flavored with rosemary and a hint of garlic. Capped with creamy mashed potatoes, the topping becomes golden brown in the oven. See the note below for transforming this dish into Rancher's Pie."

List of Ingredients

◦  2 pounds boneless lamb shoulder
◦  Kosher salt and freshly ground pepper
◦  2 Tbsp olive oil
◦  8 Tbsp unsalted butter
◦  1 large yellow onion, diced
◦  3 carrots, diced
◦  3 celery stalks, diced
◦  2 small cloves garlic, minced
◦  6 Tbsp all-purpose flour
◦  3⅓ cups beef stock or broth
◦  ⅔ cup dry white wine
◦  2 tsp minced fresh rosemary
◦  3 pounds baking potatoes
◦  About ⅓ cup heavy cream, warmed
◦  1 cup fresh or thawed frozen peas


Recipe

Trim the lamb of excess fat and cut into 1-inch cubes. Season with salt and pepper. In a Dutch oven, heat the oil over medium-high heat. In batches to avoid crowding, add the lamb cubes and cook, turning occasionally, until browned on all sides, about 5 minutes per batch. Transfer to a plate.

Add 4 tablespoons of the butter to the Dutch oven and melt over medium heat. Add the onion, carrots, celery, and garlic, cover, and cook, stirring occasionally, until the carrots are tender-crisp, about 5 minutes. Uncover, sprinkle with the flour, and stir well. Gradually stir in the stock and wine and then the rosemary. Bring to a boil over medium heat, stirring frequently. Return the lamb to the Dutch oven, cover, place in the oven, and cook until the lamb is tender, about 1½ hours.

About 30 minutes before the lamb is ready, preheat the oven to 325° F. Oil six 2-cup ovenproof soup crocks or a 3-quart baking dish. Peel the potatoes and cut into chunks. In a saucepan, combine the potatoes with salted water to cover, cover the pan, and bring to a boil over high heat. Uncover, reduce the heat to medium, and simmer until the potatoes are tender, 20 to 25 minutes. Drain well.

Return the potatoes to the pan and stir over medium-low heat for 2 minutes to evaporate the excess moisture. Cut 3 tablespoons of the butter into pieces and add to the potatoes. Using a handheld mixer or a potato masher, whip or mash the potatoes while adding enough cream to create a smooth mixture. Season with salt and pepper.

Season the lamb mixture with salt and pepper, stir in the peas, and pour into the prepared baking dish. Spread the mashed potatoes evenly on top. Cut the remaining 1 tablespoon butter into bits and use to dot the top. Bake until the top is lightly tinged with brown, about 20 minutes. Remove from the oven and let stand for about 5 minutes, then serve hot.


Makes 6 servings


â—¦ For Rancher's Pie, substitute 2 pounds boneless beef chuck for the lamb, and fresh thyme for the rosemary. For an extra-rich topping whip 6 ounces of fresh, rindless goat cheese into the potatoes.