Shepherd’s Pie
Prep Time: 45 minutes
Cook Time: 1 hour
Makes: 6–8 servings
Ingredients
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1½
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lbs Yukon Gold potatoes, peeled and halved
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2
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T olive oil
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2
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lbs ground lamb
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1
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T dried rosemary
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1
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T dried thyme
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4
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cloves garlic, peeled and minced
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salt and pepper
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1
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large carrot, grated
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1
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large onion, peeled and finely diced
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1
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T red-wine vinegar
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1
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6-oz can tomato paste
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¼
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cup red wine
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¼
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cup chicken stock
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¼
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cup heavy cream
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3
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T butter
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2
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egg yolks
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¼
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cup Parmesan cheese, finely grated, divided
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Directions
- Preheat oven to 400°F.
- Put on a large, salted pot of water to boil. Add potatoes to the water and boil for about 20 minutes, or until easily pierced with a fork.
- Heat oil in a large, deep skillet and add lamb, stirring to separate lamb into pieces. Add rosemary, thyme, garlic, salt, and pepper and continue stirring. Stir in carrot and onion until well mixed.
- Stir in vinegar, tomato paste, and wine; simmer for 1 minute. Add chicken stock and simmer for 3 minutes. Remove from heat and set aside.
- Strain cooked potatoes and return to pan. Add cream, butter, egg yolks, and 2 T Parmesan cheese; mash. Add salt and pepper to taste.
- Scoop lamb mixture into a casserole dish or cast-iron pot and carefully spread potato mixture on top, using the back of a large spoon. Sprinkle the remaining Parmesan cheese on top. With a fork, punch the top of the potato mixture to create peaks and valleys.
- Bake uncovered for 20–25 minutes, until top is nicely browned. Serve immediately.
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