SHEPHERD'S PIE

Shepherd's Pie image

Shepherd's Pie is one of those classic, traditional comfort foods that reminds me of my childhood. My grandmother used to make it for us all the time. She would use canned vegetables, but this is an updated version with all fresh vegetables, ground lamb instead of beef, and the extra bonus of aromatic rosemary and some horseradish for a kick.

Provided by Seamus Mullen

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 26

Previous Next

Ingredients

2 pounds Yukon gold potatoes, peeled and quartered
3 tablespoons kosher salt
1 dried chili pepper
2 bay leaves
2 tablespoons unsalted butter
Zest of 1 lemon
2 tablespoons grated fresh horseradish
2 tablespoons extra-virgin olive oil
1 cup grated sharp Cheddar, preferably Cabot Clothbound
Salt and freshly ground pepper
1 Spanish onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
1 celery root, peeled and diced
2 tablespoons minced rosemary
2 sprigs thyme, leaves minced
2 cloves garlic, minced
1 pound ground lamb
1/4 cup olive oil
1 teaspoon mustard seed
1 teaspoon coriander seed
2 tablespoons tomato paste
1/2 cup red wine
2 tablespoons chopped parsley
2 tablespoons chopped mint
extra-virgin olive oil

Steps:

Mashed potatoes, part 1: Preheat the oven to 400 degrees F. Peel the potatoes, cut them into quarters, place them in a large pot, and cover with plenty of cold water. Add salt, dried chili pepper, and bay leaves. Cover and bring to a boil, then remove lid and reduce to a simmer. Cook all the way through, about 20 minutes. Strain, reserving some water, and discard bay leaf and dried chili.
Filling: Meanwhile, chop onion, carrots, celery, celery root, rosemary, thyme, and garlic as indicated above.
Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat. Add the lamb and begin to brown. Add mustard, coriander, onions, carrots, celery, celery root, rosemary, and thyme, and combine carefully with a rubber spatula.
When the vegetables have cooked slightly, add garlic and tomato paste. Mix carefully. Add red wine, reduce heat, and simmer 5-10 minutes, stirring occasionally, until everything is cooked through. Remove from heat and set aside.
Mashed potatoes, part 2: When the potatoes are done, drain them (reserving some cooking liquid and discarding the bay leaves and dried chili) and return them to the pot. Mash them with a potato masher, then mash in butter, lemon zest, olive oil, and horseradish. Stir in grated Cheddar. Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden and the lamb is hot, about 15 to 20 minutes.
Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Taste for seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden, about 15 to 20 minutes.
While the dish is baking, chop the parsley and mint for garnish.
Assembly: Garnish with parsley, mint, and a drizzle of extra-virgin olive oil. Serve immediately.