Author Topic: Shepherd's Pie (with diced lamb Or with ground lamb)  (Read 133 times)

Olga Drozd

  • Administrator
  • Hero Member
  • *****
  • Posts: 9,622
    • View Profile
    • http://www.ukrainianclassickitchen.ca
Shepherd's Pie (with diced lamb Or with ground lamb)
« on: August 07, 2017, 08:42:48 PM »
ENGLISH SHEPHERD'S PIE:

Diced lamb shoulder chops give the filling a much richer flavour.  Variation using ground lamb if you wish follows.

FILLING:


3 pounds lamb shoulder chops, trimmed of bones and excess fat and cut into 1-inch pieces (about 1 1/2 pounds meat) divided
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3 Tablespoons vegetable oil - divided
2 medium onions, chopped coarse
2 medium carrots, peeled and cut into 1/4 inch slices
1 medium garlic clove, minced or pressed through a garlic press
2 Tablespoons all purpose flour
1 Tablespoon tomato paste
2 1/4 cups low sodium chicken broth
1/4 cup full bodied red wine
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 cup frozen peas, thawed

TOPPING:

2 to 3 pounds large russet potatoes, peeled and cut into 2-inch cubes (baking potatoes)
1 teaspoon salt - divided
6 Tablespoons unsalted butter, softened
3/4 cup whole milk, warmed
2 large egg yolks
Ground black pepper

For The Filling:  Season the lamb with the salt and pepper. Heat 2 Tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering.  Add half of the lamb and cook, stirring occasionally, until well browned on all sides, 5 to 6 minutes.  Remove the lamb from the pan and set aside in a medium bowl.  Heat the remaining Tablespoon oil in the pan.  Add the remaining lamb and cook, stirring occasionally, until well browned on all sides, 5 to 6 minutes.  Transfer the lamb to the bowl.

Reduce the heat to medium
and add the onions and carrots to the fat in the now-empty pan.  Cook until softened, about 4 minutes.  Add the garlic, flour, and tomato paste and cook until the garlic is fragrant, about 1 minute.  Whisk in the broth, wine, and Worcestershire sauce.  Stir in the thyme, rosemary, and browned lamb.  Bring to a boil, reduce the heat to LOW cover, and simmer until the lamb is just tender, 25 to 30 minutes.

For The Topping: Meanwhile, put the potatoes in a large saucepan; add water to cover and 1/2 teaspoon of the salt.  Bring to a boil and continue to cook over medium heat until the potatoes are tender when pierced with a knife, 15 to 20 minutes.  Drain the potatoes well,return them to the pan, and set the pan over LOW heat.  Mash the potatoes, adding the butter as you mash.  Stir in the warm milk and then the egg yolks.  Season with the remaining 1/2 teaspoon salt and pepper to taste.

To Assemble and Bake:
  Adjust an oven rack to the middle position and heat the oven to 400 degrees F. Stir the peas into the lamb mixture and check the seasonings.  Pour the lamb mixture evenly into a 9 by 13-inch baking dish (or a shallow casserole dish of similar size).  With a large spoon, spread the mashed potatoes over the entire filling.  Starting at the sides to ensure a tight seal, use a rubber spatula to smooth out the potatoes and anchor them to the sides of the baking dish.  (You should not see any filling.)  Bake until the top turns golden brown, 20 to 25 minutes.  Allow to cool for 5 to 10 minutes and then serve.  Serves 6 to 8.

VARIATION:  SHEPHERD'S PIE WITH GROUND LAMB:

Follow the recipe for Shepherd's Pie, substituting 1 1/2 pounds ground lamb for the shoulder chops.  Cook, 1/2 at a time, until well browned, about 3 minutes for each batch of lamb.  Proceed as directed, reducing the simmering time in step 2 to 15 minutes.

MAKING PIE SHAPED SHEPHERD'S PIE:

Instead of using a 9 by 13-inch pan you can use for a fancier presentation a 10-inch pie plate.  The mashed potato topping rises high above the filling, much like a lemon meringue pie or baked Alaska.

1.  Place the filling in a 10-inch pie plate and then drop spoonfulls of mashed potatoes around the perimeter of the pie plate.

2.  Use a rubber spatula to attach the potatoes to the rim of the pie plate.  It's important to seal the edges this way to prevent the filling from bubbling out of the pie plate in the oven.

3.  Drop the remaining mashed potatoes in the center of the pie plate and then smooth the top with a rubber spatula.  Because the topping rises so high, place the pie on a rimmed baking sheet to catch any leaks.
« Last Edit: August 14, 2017, 08:41:09 PM by Olga Drozd »