Wednesday, November 5, 2008

Shepherd's Pie

Shepherd's Pie, based on

The roasted potatoes, lamb, and worcestershire sauce make this dish for me. I would try all lamb if it wasn't so expensive.

Potato Topping

* 8 medium Yukon gold potatoes, scrubbed
* Coarse salt and freshly cracked black pepper, to taste
* 1/4 cup half and galf cream (60 ml) (You could skip this if you want)
* 1 tbsp butter (15 ml)
* Pinch freshly grated nutmeg
* Salt and pepper

Meat Filling

* 1 tbsp olive oil (15 ml)
* 1 lb. ground beef (454 g)
* 1 lb. ground lamb (454 g)
* 1 large onion, finely chopped
* 4 cloves garlic, chopped
* 2 stalks celery, finely diced
* 2 carrots, finely diced
* 2 tsp dried thyme (10 ml)
* 1 tsp dried oregano (5 ml)
* Pinch ground cloves
* 2 cup beef stock (500 ml)
* 3 tbsp Worcestershire sauce (45 ml)
* 2 tbsp Dijon mustard (30 ml)
* 1 cup of frozen peas (less or more, up to you)
* 1 cup of frozen corn (less or more, up to you)
* Coarse salt and freshly cracked black pepper

Potato Topping
Tip: This can be done even the day before. If you happen to have the oven on for some other dish, just throw the potatoes in on the side!

  1. Preheat oven to 375 degrees F.
  2. Put potatoes into a roasting pan and bake for about 50 minutes to 1 hour, until easily pierced with a fork.
  3. Remove from oven, peel and put into a large bowl.
  4. Mash potatoes and add butter, cream, nutmeg, and salt and pepper.
  5. Stir with wooden spoon until blended. Adjust seasoning.

Meat Filling

  1. Put oil into a large deep skillet over medium heat.
  2. Add the onions and sauté until softened.
  3. Add garlic and continue to sauté for 3 minutes.
  4. Add meat, breaking it apart and stirring until it’s browned.
  5. Add the celery, carrots, thyme, oregano and cloves and season with salt and pepper.
  6. Continue to cook over high heat until carrots begin to soften.
  7. Pour stock into pan and then add the Worcestershire and Dijon.
  8. Bring to a boil and then reduce heat to low.
  9. Season the mixture with salt and pepper and simmer covered, until meat is tender and moisture is absorbed, about 20 minutes.
  10. Stir in the frozen peas and corn.
  11. Put meat mixture into a rectangular baking dish
  12. Spread the mashed potatoes over top, sprinkle with a bit of olive oil.
  13. Bake at 375 until top is golden and meat filling is bubbling, about 25 to 30 minutes.

No comments: