Shepherd's Pie

Recipe courtesy Alton Brown, 2008
..
Prep Time:45 minInactive Prep Time: -- Cook Time:45
minLevel:IntermediateServes:8 servings.

Ingredients

For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk

For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium
saucepan and cover with cold water. Set over high heat, cover and
bring to a boil. Once boiling, uncover, decrease the heat to maintain
a simmer and cook until tender and easily crushed with tongs,
approximately 10 to 15 minutes. Place the half-and-half and butter
into a microwave-safe container and heat in the microwave until warmed
through, about 35 seconds. Drain the potatoes in a colander and then
return to the saucepan. Mash the potatoes and then add the half and
half, butter, salt and pepper and continue to mash until smooth. Stir
in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola
oil into a 12-inch saute pan and set over medium high heat. Once the
oil shimmers, add the onion and carrots and saute just until they
begin to take on color, approximately 3 to 4 minutes. Add the garlic
and stir to combine. Add the lamb, salt and pepper and cook until
browned and cooked through, approximately 3 minutes. Sprinkle the meat
with the flour and toss to coat, continuing to cook for another
minute. Add the tomato paste, chicken broth, Worcestershire, rosemary,
thyme, and stir to combine. Bring to a boil, reduce the heat to low,
cover and simmer slowly 10 to 12 minutes or until the sauce is
thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11
by 7-inch glass baking dish. Top with the mashed potatoes, starting
around the edges to create a seal to prevent the mixture from bubbling
up and smooth with a rubber spatula. Place on a parchment lined half
sheet pan on the middle rack of the oven and bake for 25 minutes or
just until the potatoes begin to brown. Remove to a cooling rack for
at least 15 minutes before serving.

Janet US

On 2/25/13 8:19 AM, Janet Bostwick wrote:
>
> Shepherd's Pie
>
> Recipe courtesy Alton Brown, 2008
> .

Made this, tweaking it to often use half lamb and half beef and its
excellent!