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Golden Shepherd's Pie

by Matthew Johnson

Ingredients

for 12 servings

  • 2 tablespoons
    olive oil
  • 3 lb
    ground lamb (1.3 kg)
  • salt, to taste
  • pepper, to taste
  • 1 large onion, chopped
  • 3 large carrots
  • 6 cloves garlic, grated
  • 1 tablespoon
    fresh thyme, chopped
  • 1 tablespoon
    fresh rosemary, chopped
  • 2 tablespoons
    tomato paste
  • 2 tablespoons
    worcestershire sauce
  • 1 cup
    red wine (240 mL)
  • 1 cup
    chicken stock (240 mL)
  • 3 lb
    yukon gold potato, cubed (1.3 kg)
  • ¼ cup
    unsalted butter, 1/2 stick (55 g)
  • 4 large egg yolks
  • 1 cup
    sour cream (230 g)
  • 1 cup
    grated parmesan cheese (110 g)

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Preparation

  1. Preheat the oven to 425°F (220˚C).
  2. Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.
  3. Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.
  4. Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.
  5. Pour in the red wine and reduce until almost completely evaporated.
  6. Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.
  7. Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.
  8. Transfer the potatoes to a large bowl and mash until smooth.
  9. Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.
  10. Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.
  11. Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.
  12. Bake for 30 minutes, until the potatoes are golden brown.
  13. Enjoy!
 

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