Shepherd’s Pie

This might be one of my family’s favorite dishes of comfort right now! I love this recipe I found courtesy Alton Brown and ofcourse I always add in my own little tidbits to any recipe.

In this case I just added a whole bunch of baby spinach leaves to the meat filling and it was delish!

 

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Shepherd’s Pie

 Print This RecipeServes 8

 Ingredients

For the potatoes:

1 ½ pounds russet potatoes

1/4 cup half-and-half ( I used milk)

2 ounces unsalted butter

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 egg yolk (optional)

 

For the meat filling:

2 tablespoons canola oil

1 cup chopped onion

2 carrots, peeled and diced small

2 cups washed baby spinach

2 cloves garlic, minced

1 1/2 pounds ground lamb/ beef or turkey

1 teaspoon kosher salt

1/3 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 (optional)

1 teaspoon freshly chopped thyme leaves (optional)

½ cup fresh or frozen corn kernels

½ cup fresh or frozen English peas

Method:

 Potatoes:

  • 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 sauté pan and set over medium high heat.
  • Once the oil shimmers, add the onion and carrots and sauté 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.

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