Expert Shepherd's Pie
From Gourmet
Ingredients
- Lamb and vegetable filling:
10 oz pearl onions
4 medium leeks (white and pale green parts only), cut into 1/2-inch-thick slices
2 lb boneless lamb shoulder, cut into 1-inch cubes
2 teaspoons salt
1/2 teaspoon black pepper
5 tablespoons all-purpose flour
3 1/2 tablespoons unsalted butter, softened
2 tablespoons chopped garlic
1/2 cup dry white wine
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup water
2 teaspoons chopped fresh thyme
5 carrots, cut diagonally into 1/3-inch-thick slices
2 medium turnips, peeled and cut into 1/2-inch pieces
Mashed potato topping:
2 lb russet (baking) potatoes
1/2 cup heavy cream
1/2 cup milk
3 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon black pepper
- Special equipment: a wide 3-quart heavy flameproof casserole (about 2 inches deep; not glass); a potato ricer or a food mill fitted with medium disk
Directions
- Prepare filling: Blanch onions in a 2- to 3-quart pot of boiling salted water 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking. Drain onions and peel, trimming root ends with a paring knife.
- Wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve.
- Preheat oven to 350°F.
- Pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Put lamb and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat lamb. Melt 2 tablespoons butter in casserole dish over moderately high heat until foam subsides, then brown half of lamb, turning, about 6 minutes. Add 1 tablespoon garlic and cook, stirring, 2 minutes. Transfer browned lamb and garlic to a plate with a slotted spoon and repeat with remaining lamb and tablespoon garlic (do not add more butter).
- Add wine to casserole dish and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute, then stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes.
- Add broth, water, thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, turnips, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and stir to combine. Bring to a simmer over moderately high heat, then remove from heat.
- Cover dish with lid or foil and braise lamb and vegetables in middle of oven, stirring once or twice, until lamb is tender, 1 1/2 to 2 hours. Season with salt and pepper.
- Make topping while filling cooks: Peel and quarter potatoes. Cover potatoes with salted cold water (1 tablespoon salt for every 4 quarts water) by 1 inch in a 4-quart heavy pot, then simmer, uncovered, until very tender, 20 to 25 minutes. Drain in a colander.
- Bring cream, milk, and butter to a simmer in same pot over moderate heat, stirring occasionally until butter is melted, then remove from heat and stir in salt and pepper.
- Force hot potatoes through ricer into hot cream mixture and stir gently to combine. Keep warm, covered.
- Assemble and broil pie: Preheat broiler. Make a beurre manié by stirring together remaining 1 1/2 tablespoons butter and remaining 2 tablespoons flour in a small bowl to form a paste. Spoon 1 cup cooking liquid from casserole dish into a small saucepan and bring to a boil. Whisk in beurre manié, then simmer, whisking occasionally, until thickened, about 2 minutes. Gently stir sauce into lamb and vegetables.
- Spoon potatoes over lamb and vegetables and spread evenly with a fork, making a pattern with tines. Broil about 3 inches from heat until top is golden, about 3 minutes.
Serves 6.
Information
- Category
- Main Dishes, Lamb
- Cuisine
- English/Scottish/Irish