Shepherd's pie with lamb

Votes: 2

Time: 2 hours 35 minutes
Complexity: easily
Servings: 8

English shepherd's pie is one of those hearty home-cooked dishes that's perfect for both Sunday lunch with the family and a quick weekday dinner: you bake it in a large pan and reheat it the next day, eliminating the need for a side dish. Shepherd's pie combines a meaty filling with a topping of toasted, creamy mashed potatoes. Prepare it according to the traditional recipe with lamb, braised with onions, carrots, celery, and spices in a tomato sauce. Shepherd's pie is moist and bursting with a range of warming flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.9 kg shoulder or leg of lamb, boneless, cut into 1 cm cubes.
0.5 cups flour
2 large leeks (white parts only), cut into 1cm cubes.
3 stalks celery, cut into 0.5 cm cubes.
3 carrots, peeled and cut into 0.5 cm cubes.
2 cloves garlic, crushed and minced
1/4 cup tomato paste
1 cup red wine
3-4 cups chicken broth
2 bay leaves
1 bunch of fresh thyme
0.9 kg potatoes, cut into 2 cm cubes.
3/4 - 1 cup heavy cream
2 - 3 tbsp. chilled butter
1 cup frozen green peas

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lamb, potato, peas, carrot, celery, leeks, tomato paste, red wine, bay leaf, thyme, cream

Cooking the dish according to the recipe:

Pour olive oil into a wide frying pan and place over medium-high heat. Sprinkle the lamb with salt and flour. Place the meat in the pan and brown it well on all sides. Remove the lamb from the pan and set aside. Drain the fat from the pan and add a little fresh olive oil.
Add the leek, celery, and carrots to the pan. Season with salt and cook, stirring frequently, until the vegetables are soft and very fragrant, about 8-10 minutes. Add the garlic and cook for another 2-3 minutes. Return the meat to the pan and stir to distribute the ingredients evenly.

Add the tomato paste and cook until the paste begins to brown, about 2 to 3 minutes.
Pour in the wine and simmer until reduced by half. Add enough broth to just cover the lamb. Taste and adjust salt if needed. Add the bay leaf and a bunch of thyme. Bring to a boil and reduce heat. Partially cover and simmer for 1 hour, or until the lamb is tender. When the liquid level has reduced, add a little more broth to keep the lamb covered.
Place the potatoes in a medium saucepan and cover with water to a depth of 2.5 cm. Season with salt and bring the water to a boil. Cook the potatoes until tender when pierced with a fork, about 15 minutes. Drain the potatoes and mash them while still warm using a vegetable blender. In a small saucepan over medium heat, bring the cream to a simmer. Whisk the cold butter and hot cream into the mashed potatoes. Taste and adjust the salt if needed. The potatoes should be creamy and very flavorful.
Remove the lid from the lamb and add the green peas. Simmer for another 15 minutes to reduce the broth. Taste and add salt if necessary. You should have a thick meat sauce. Remove the bay leaf and thyme and discard.
Preheat oven to grill mode.

Place the lamb in a wide, flat baking dish. Top with the mashed potatoes and spread them evenly. Place the shepherd's pie dish under a preheated grill. Cook until the potatoes are golden brown.

Categories:

recipe / Comfort food / Dinner / Main courses / Side dishes / English cuisine / Anne Burrell

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