Imported from the web

Classic, Savory Shepherd's Pie (With Beef and/or Lamb)

Name: Classic, Savory Shepherd's Pie (With Beef and/or Lamb)
Prep time: 15 min
Cook time: 110 min
Total time: 145 min
Yield: 8 servings
Cuisine: British
Ingredients: 3.5 lb Russet potatoes (About 4 large potatoes; peeled and cut into 1-inch pieces); Kosher salt (For potato cooking water and seasoning, to taste); 6 tbsp Unsalted butter (Cubed); 1.5 cup Low-sodium chicken stock (Homemade or store-bought); 2 packets Unflavored gelatin (About 5 teaspoons or 1/2 ounce); 2 tbsp Vegetable oil; 2.5 lb Ground beef or lamb (Use beef, lamb, or a combination); 1 Yellow onion (Large; diced); 3 Carrots (Medium; diced); 2 ribs Celery (Diced); 2 cloves Garlic (Medium cloves; minced); 2 tbsp Tomato paste; 1 cup Dry red wine; 2 sprigs Thyme; 1 Bay leaf; 1 tbsp Worcestershire sauce; 1 tsp Marmite (Optional); 2 tbsp All-purpose flour; 8 oz Frozen peas; Freshly ground black pepper (To taste); 1.5 cup Heavy cream (For loosening and enriching the mashed potatoes); Parmigiano-Reggiano cheese (Grated, for topping; optional)

Imported by Murray West on SeeMeCook

A hearty shepherd’s pie with a rich beef-and/or-lamb meat sauce, carrots, peas, red wine, and creamy mashed russet potatoes. The casserole is finished with optional Parmigiano-Reggiano and baked until browned and bubbling.

8 servings145 minBritish

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Ingredients

3.5 lb Russet potatoes (About 4 large potatoes; peeled and cut into 1-inch pieces)
Kosher salt (For potato cooking water and seasoning, to taste)
6 tbsp Unsalted butter (Cubed)
1.5 cup Low-sodium chicken stock (Homemade or store-bought)
2 packets Unflavored gelatin (About 5 teaspoons or 1/2 ounce)
2 tbsp Vegetable oil
2.5 lb Ground beef or lamb (Use beef, lamb, or a combination)
1 Yellow onion (Large; diced)
3 Carrots (Medium; diced)
2 ribs Celery (Diced)
2 cloves Garlic (Medium cloves; minced)
2 tbsp Tomato paste
1 cup Dry red wine
2 sprigs Thyme
1 Bay leaf
1 tbsp Worcestershire sauce
1 tsp Marmite (Optional)
2 tbsp All-purpose flour
8 oz Frozen peas
Freshly ground black pepper (To taste)
1.5 cup Heavy cream (For loosening and enriching the mashed potatoes)
Parmigiano-Reggiano cheese (Grated, for topping; optional)

Steps

1
Rinse the cubed potatoes in a colander under cold water until the water runs clear. Transfer them to a large saucepan, cover with cold water by at least 2 inches, and season the water with kosher salt until it is almost as salty as the sea.
2
Bring the potatoes to a boil over high heat, then reduce the heat to medium-low and simmer for 10 to 15 minutes, until a knife passes through them with no resistance.
3
Drain the potatoes in a colander, rinse them under hot running water for 30 seconds, and transfer them to a large bowl.
4
Mash the potatoes with the cubed butter using a potato masher, food mill, or ricer. Press the surface smooth, then press plastic wrap directly against the potatoes to prevent a skin from forming. Set aside until assembly.
5
Place the chicken stock in a 2-cup liquid measuring cup. Sprinkle the gelatin over the stock and set it aside to hydrate.
6
Heat the vegetable oil in a large Dutch oven over high heat until shimmering.
7
Add half of the ground meat and cook for 6 to 8 minutes, stirring and scraping the bottom of the pot, until well browned. Break it into small pieces with a potato masher or large whisk.
8
Add the remaining ground meat and cook for about 3 minutes, breaking it up with the masher or whisk until reduced to small bits. Lower the heat as needed to prevent scorching.
9
If the meat has rendered an excessive amount of fat, use a metal spoon to ladle most of it out, leaving only a few tablespoons in the pot.
10
Add the onion, carrots, celery, and garlic. Cook for about 4 minutes, stirring and scraping the bottom of the pot, until the vegetables are just beginning to soften.
11
Add the tomato paste and cook over medium heat for 1 minute, stirring.
12
Add the red wine and bring it to a simmer over high heat. Cook, scraping up any browned bits from the bottom of the pot, until the wine is almost fully evaporated.
13
Add the reserved chicken stock and gelatin mixture, thyme sprigs, bay leaf, Worcestershire sauce, and Marmite if using.
14
Sprinkle the flour over the ground meat in the pot and stir it in. Bring the sauce to a simmer, then reduce the heat to low and simmer for about 20 minutes, until reduced and thick.
15
Discard the thyme sprigs and bay leaf. Stir in the frozen peas, then season the meat sauce with kosher salt and freshly ground black pepper.
16
Adjust the oven rack to the center position and preheat the oven to 425°F (220°C).
17
Before assembling, heat the heavy cream in a large saucepan until simmering.
18
Add the mashed potatoes to the simmering cream and stir gently until completely incorporated. Season with salt and pepper.
19
Set a 9-by-13-inch baking dish on a foil-lined rimmed baking sheet. Add the meat sauce, taking care not to fill the dish more than halfway; depending on the exact size of the dish, you may not need all of the sauce.
20
Top the meat sauce with the mashed potatoes and spread them with a spatula to cover the surface completely. Use the spatula to create a dappled pattern on top.
21
Sprinkle the top with grated Parmigiano-Reggiano, if using.
22
Bake for about 20 minutes, until the top is browned and the casserole is heated through. For deeper browning, place the casserole on a rack about 6 inches under a hot broiler for the last few moments, monitoring closely so the potatoes do not burn.
23
Let the shepherd’s pie stand for 15 to 20 minutes before serving.

Notes

Lamb is the more traditional choice, but beef may be used for a milder flavor, or combine beef and lamb for a tamer lamb flavor. The casserole may be assembled, wrapped in plastic, and refrigerated for up to 2 days. Reheat in a 350°F (180°C) oven for about 35 minutes, then use the broiler to brown the top. A 9-by-13-inch baking dish and rimmed baking sheet are required.