SHEPHERD'S PIE
Jason Glover
4
15 minutes
30 minutes
I recreated this family favorite that was demonstrated to me. It’s a perfect cold winter day dish or even as part of a New Year's or holiday dinner. It’s filling and a whole meal in one dish.
Ingredients
- 2 lbs ground lamb
- 8 medium potatoes
- 4 tomatoes (medium) rose garnish
- ¼ lb mushrooms, sliced
- ¼ lb baby carrots
- Small peas (fresh or frozen)
- Sweet corn (fresh or frozen)
- 3 1/3 cups vegetable stock
- Parsley and tomato for garnish
- 1 yellow onion, diced
- ½ cup butter (for potatoes)
- ½ cup milk
- Shredded cheddar cheese
- Few dashes soy sauce
- Garlic
- Dollop of tomato paste
**French Twist**
- Shaved truffle in potatoes
- Shaved truffle on top of pie when served
Tools
Directions
- Sauté the diced onion in a large pan until softened.
- Add the garlic and ground lamb. Cook until browned.
- Add the vegetable stock and a dollop of tomato paste, mix well.
- Stir in the sliced mushrooms and 4 dashes of soy sauce. Continue cooking until the mushrooms have softened.
- In separate pans, boil the potatoes and baby carrots until fork tender.
- Once the potatoes are tender, drain and mash with the butter and milk. Season with salt and pepper and continue mashing until fluffy.
- Preheat oven to 375°F.
- Layer the ingredients in a large cast iron pan or oven-proof casserole dish in the following order: A layer of potatoes, lamb and mushroom mixture, peas/carrots/corn, another layer of lamb and mushrooms, thick layer of potatoes, and shredded cheese on top.
- Bake for 30 minutes, until the cheese is golden brown.
- Remove and let stand for 15 minutes.
- Plate and garnish with a rose tomato, parsley, and shaved truffles, if desired.
