Shepherd's Pie
serves 6 to 8
NOTE: We found that diced lamb shoulder chops give telling a
much richer flavor than ground lamb. If you prefer to use ground
lamb, see the variation. Follow the assembly instructions below,
or, for fancier presentation, see figures 24, 25 and 26.
Filling
3 pounds lamb shoulder chops (4 chops), boned and cut into 1-inch pieces (should yield about 1 1/2 pounds)
11/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium onions, chopped coarse
2 medium carrots, cut into 1/4-inch slices
1 garlic clove, finely minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
21/4 cups chicken stock or low-sodium canned broth
1/4 cup full-bodied red wine
1 teaspoon Worcestershire sauce
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped rosemary
1 cup frozen peas, thawed
Topping
2 pounds large russet potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup whole milk, warmed
2 large egg yolks
Ground black pepper
INSTRUCTIONS:
1. Season lamb with salt and pepper. Heat 2 tablespoons oil until shimmering in l2-inch skillet over medium-high heat. Add half of lamb and cook until well-browned on all sides, 5 to 6 minutes. Remove from pan and set aside. Put remaining tablespoon oil into pan and cook remaining lamb, again until well-browned on all sides, 5 to 6 minutes. Remove from pan and set aside with previously cooked lamb.
2. Reduce heat to medium and add onion and carrot to fat in now-empty pan. Cook until softened, about 4 minutes. Add garlic, flour, and tomato paste, and cook until garlic is fragrant and flour is cooked, about 1 minute. Whisk in stock and wine, then Worcestershire sauce. Stir in thyme, rosemary and reserved lamb. Bring to a boil, cover tightly with lid, then reduce heat to low and simmer until lamb is just tender, 25 to 30 minutes.
3. Meanwhile, put potatoes in large saucepan; add cold water to cover and 1/2 teaspoon salt. Bring to a boil and continue to cook over medium heat until potatoes are tender when pierced with knife, 15 to 20 minutes. Drain potatoes well and return pan to low heat. Mash potatoes over low heat, adding butter as you mash. Stir in warm milk and then egg yolks. Season with 1/4 teaspoon salt and ground pepper to taste.
4. Preheat oven to 400 degrees. Stir peas into lamb mixture and check seasonings. Pour evenly into 13 x 9-inch baking dish. With a large spoon, place mashed potatoes over entire filling. Starting at sides to make sure of a tight seal, use rubber spatula to smooth out potatoes (see figure 23). Bake until top turns golden brown, 20 to 25 minutes. Let pie rest 5 to 10 minutes before serving.
VARIATION:
Shepherd's Pie with Ground Lamb
Follow Master Recipe, substituting 1 1/2 pounds ground lamb for the lamb shoulder chops. Cook one half at a time, until well-browned, about 3 minutes for each batch of lamb. Continue with recipe as directed, reducing simmering time in step 2 to 15 minutes.