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Entree: Shepherd's Potpie




Source of Recipe


billk54 at rc


List of Ingredients





2 Tbsp. olive oil
2 Tbsp. unsalted butter
3 large onions, chopped (3 cups)
4 carrots, chopped into ½-inch cubes (2 cups)
6 cloves garlic, minced
2 lb. ground lamb or a mixture of ground beef, pork, and/or lamb
½ cup beef or chicken broth
1 cup chopped plum tomatoes or one 14 ½-oz. can diced tomatoes (undrained)
¼ cup chili sauce
2 Tbsp. tomato paste
2 Tbsp. brandy (optional)
1 Tbsp. snipped fresh rosemary or 1 tsp. dried rosemary
1 Tbsp. Worcestershire sauce
1 tsp. salt
¾ tsp. bottled hot pepper sauce
¼ tsp. fresh ground black pepper
1 cup frozen peas
3 Tbsp. snipped fresh parsley
2 ½ lb. Yukon Gold potatoes, peeled and cut into 2-inch cubes
½ tsp. salt
6 Tbsp. unsalted butter, melted
1 tsp. salt
¼ tsp. fresh ground black pepper
½ cup whipping cream or milk
1 egg yolk, beaten
2 Tbsp. grated Parmigiano-Reggiano cheese


Recipe




In a very large skillet heat olive oil and the 2 tablespoons butter over medium heat. Add onions and cook 4 to 5 minutes, until tender, stirring frequently. Add carrots; cook 5 minutes more. Add garlic; cook 2 minutes more. Add ground meat; cook, stirring frequently until meat is browned. Drain fat.

Add broth, tomatoes, chili sauce, tomato paste, brandy (if desired), rosemary, Worcestershire sauce, the 1 teaspoon salt, hot pepper sauce, and the ¼ teaspoon black pepper. Reduce heat to low and simmer, uncovered, 10 to 15 minutes until desired consistency. Stir in peas and parsley. Transfer to a 3-quart rectangular baking dish. Meanwhile, place potatoes in a medium saucepan, cover with cold water, and stir in the ½ teaspoon salt. Bring to boiling; reduce heat and cook, covered, for 15 to 20 minutes or until they are tender when pierced with a fork.

Drain the potatoes in a colander, then immediately return them to the hot pan. Rice the potatoes or mash with a potato masher. Add melted butter; season with the 1 teaspoon salt and the ¼ teaspoon black pepper. Blend in the whipping cream, stirring with a wooden spoon to combine. Stir in egg yolk. Add more cream if necessary to make potatoes fluffy. Spread potatoes with a spoon for a rustic look over the cooked meat mixture. Sprinkle cheese over the top. Bake, uncovered, in a 400° oven 20 to 25 minutes until cheese has melted and the top appears golden brown in spots.

Makes 8 Servings.