Shepherd’s Pie

配料

• 1200g Peeled Russet Potatoes

• 350g 2 Med Onions, Chopped

• 200g Carrots, Medium Diced

• 200g Celery, Medium Diced

• 200g Fennel, Medium Diced

• 20g Garlic, Chopped

• 40g Olive Oil

• 1500g Ground Lamb (Sub Lean Beef If You Can’t Find Lamb)

• Salt

• 250g Dry Red Wine (Pinot Noir, Chianti, Cab, Etc…)

• 50g Tbsp Tomato Paste

• 50g Tbsp Better Than Bouillon Beef Paste

• 50g Tbsp Worcestershire

• 2g Black Pepper

• 2g Fresh Thyme, Chopped

• 25g All Purpose Flour (Sub Gf Flour Or Corn Starch)

• 450g Beef Stock (Sub Chicken)

• 15g Parsley, Chopped

• 150g Frozen Peas

• 115g (1 Stick) Unsalted Butter, Melted

• 125g Heavy Cream

• 125g Sour Cream

• 125g Grated Parmesan

• 3 Egg Yolks

步骤

MAKE MASHED POTATOES BEFORE THIS RECIPE

1. Toss all cut veggies together in a bowl.

2. Heat a large heavy bottomed pot over high. When hot, add olive oil and ground lamb and break apart while cooking. It should take about 5 minutes for the water to cook off then 5-10 more minutes to brown meat.

3. When meat has begun to take on color and brown fond is forming in the bottom of the pot, add veggies and 1Tbsp 15g of salt. Stir to combine and cook for 3-4 more min until veg has begun to soften.

4. Add wine to deglaze pot, scraping up fond on the bottom. Stir in tomato paste, bouillon, worcestershire, and black pepper.

5. Once wine is mostly reduced, stir in thyme and flour. Cook until bottom of the pot glazes up with fond again, then add stock. Bring to a simmer then cover and lower heat to medium low to simmer until sauce is reduced by half and veggies are tender, about 10 min.

6. Taste for seasoning and adjust with salt if needed.

7. Off heat, stir in parsley and peas.

8. Scoop filling into a 9”x13” (23cm x 33cm) baking dish. Press into dish and smooth to create an even layer.

9. Spoon mashed potato mixture over the top and spread into even layer. Use a spoon or knife to create a rough texture on top of the potatoes. You’re creating texture that will brown and get crisp here. Feel free to be creative.

10. Top with parmesan cheese.

11. Place baking dish on a sheet tray and bake in a preheated 425F/220C oven for 25min.

12. After 25 min, move dish under a high broiler for a minute or so until top is golden and crusty - keep an eye during broiling because potatoes can burn quickly.