Fancy Pants Shepherd’s Pie

It’s like a hug for your taste buds and your stomach! Maybe not the waistline…but hot damn, it’s worth it! For authentic Shepherd’s Pie, use ground lamb. If you want to spend a little less, use ground beef and lie through your teeth about the authenticity.

Ingredients:

• 2 tbsp olive oil
• 1 lb ground lamb (or beef)
• 1 large yellow onion, finely chopped
• 1 large carrot, grated
• 1/4 cup frozen peas, thawed
• 1 clove of garlic, finely diced or grated
• 2 sprigs fresh thyme, destemmed
• 1 sprig fresh rosemary, finely chopped
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 cup red wine
• 1/2 cup beef broth
• 2 lb russet potatoes, peeled (roughly 4 medium sized)
• 8 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/4 cup grated parmesan cheese
• S&P

Steps:

1. Preheat the oven to 350F, and prepare a 9×9 baking pan with foil or grease
2. Prepare a large pan with olive oil, and a large pot with heavily salted water
3. Place the pan with oil on medium heat
4. Add in the ground lamb (or beef) and break down into crumbles, cooking for about 3 minutes until lightly starting to brown
5. Add in the onions, carrots, peas, and garlic, and stir well, cooking for about 2 minutes
6. Pour in the cup of red wine, along with the thyme, rosemary, Worcestershire sauce, and tomato paste, and stir until everything is incorporated
7. In the meantime, place the pot of water on high heat and bring to a boil
8. Add the peeled potatoes to the pot and cook until a fork pierces easily, about 12-15 minutes
9. Allow the meat and veggie mixture to continue cooking until the wine is almost fully reduced, about 7-10 minutes
10. Add in the 1/2 cup of broth to the meat and veggies and allow to cook down until halfway reduced, about 5 minutes
11. Meanwhile, once the potatoes are done cooking, drain them and put them back into the same pot along with the butter and heavy cream
12. Using either a potato ricer or a masher, mash the potatoes into the butter / cream until fully and thinly mashed out
13. Once everything is cooked, spoon the meat and veggie mixture into the 9×9 pan, including some of the juices (but not enough to suspend ingredients, if it hasn’t reduced fully)
14. Mix in the parmesan with the potatoes, then spoon this on top of the meat and veggies to make a solid topping
15. Use a fork to ‘lift’ parts of the potatoes into ridges, for color and cooking
16. Cook in the oven for about 20-23 minutes, until the top just begins to get color
17. Remove and allow to cool for about 7-10 minutes
18. Serve hot, and enjoy!