Shepherd's Pie
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
34
Sourness
38
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
280 g
Pearl Onion1 tsp
Salt1 tsp
Black Pepper5 tbsps
All-Purpose Flour3 tbsps
Unsalted Butter2 tbsps
Garlic (chopped)1 cup
White Wine (dry)1.5 tbsps
Tomato Paste1 cup
Beef Broth1 cup
Water2 tsps
Thyme (chopped fresh)910 g
Baking Potatoes (russet)1 cup
Heavy Cream1 cup
MilkDirections:
1
Prepare filling: Blanch onions in a 2- to 3-quart pot of boiling salted water 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking
2
Drain onions and peel, trimming root ends with a paring knife
3
Wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve
4
Preheat oven to 350°F
5
Pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper
6
Put lamb and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat lamb
7
Melt 2 tablespoons butter in casserole dish over moderately high heat until foam subsides, then brown half of lamb, turning, about 6 minutes
8
Add 1 tablespoon garlic and cook, stirring, 2 minutes
9
Transfer browned lamb and garlic to a plate with a slotted spoon and repeat with remaining lamb and tablespoon garlic (do not add more butter)
10
Add wine to casserole dish and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute, then stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes
11
Add broth, water, thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, turnips, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and stir to combine
12
Bring to a simmer over moderately high heat, then remove from heat
13
Cover dish with lid or foil and braise lamb and vegetables in middle of oven, stirring once or twice, until lamb is tender, 1 1/2 to 2 hours
14
Season with salt and pepper
15
Blanch onions in a 2- to 3-quart pot of boiling salted water 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking
16
Drain onions and peel, trimming root ends with a paring knife
17
Wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve
18
Preheat oven to 350°F
19
Pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper
20
Put lamb and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat lamb
21
Melt 2 tablespoons butter in casserole dish over moderately high heat until foam subsides, then brown half of lamb, turning, about 6 minutes
22
Add 1 tablespoon garlic and cook, stirring, 2 minutes
23
Transfer browned lamb and garlic to a plate with a slotted spoon and repeat with remaining lamb and tablespoon garlic (do not add more butter)
24
Add wine to casserole dish and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute, then stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes
25
Add broth, water, thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, turnips, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and stir to combine
26
Bring to a simmer over moderately high heat, then remove from heat
27
Cover dish with lid or foil and braise lamb and vegetables in middle of oven, stirring once or twice, until lamb is tender, 1 1/2 to 2 hours
28
Season with salt and pepper
29
Make topping while filling cooks: Peel and quarter potatoes
30
Cover potatoes with salted cold water by 1 inch in a 4-quart heavy pot, then simmer, uncovered, until very tender, 20 to 25 minutes
31
Drain in a colander
32
Bring cream, milk, and butter to a simmer in same pot over moderate heat, stirring occasionally until butter is melted, then remove from heat and stir in salt and pepper
33
Force hot potatoes through ricer into hot cream mixture and stir gently to combine
34
Keep warm, covered
35
Peel and quarter potatoes
36
Cover potatoes with salted cold water by 1 inch in a 4-quart heavy pot, then simmer, uncovered, until very tender, 20 to 25 minutes
37
Drain in a colander
38
Bring cream, milk, and butter to a simmer in same pot over moderate heat, stirring occasionally until butter is melted, then remove from heat and stir in salt and pepper
39
Force hot potatoes through ricer into hot cream mixture and stir gently to combine
40
Keep warm, covered
41
Assemble and broil pie: Preheat broiler
42
Make a beurre manié by stirring together remaining 1 1/2 tablespoons butter and remaining 2 tablespoons flour in a small bowl to form a paste
43
Spoon 1 cup cooking liquid from casserole dish into a small saucepan and bring to a boil
44
Whisk in beurre manié, then simmer, whisking occasionally, until thickened, about 2 minutes
45
Gently stir sauce into lamb and vegetables
46
Spoon potatoes over lamb and vegetables and spread evenly with a fork, making a pattern with tines
47
Broil about 3 inches from heat until top is golden, about 3 minutes
48
Preheat broiler
49
Make a beurre manié by stirring together remaining 1 1/2 tablespoons butter and remaining 2 tablespoons flour in a small bowl to form a paste
50
Spoon 1 cup cooking liquid from casserole dish into a small saucepan and bring to a boil
51
Whisk in beurre manié, then simmer, whisking occasionally, until thickened, about 2 minutes
52
Gently stir sauce into lamb and vegetables
53
Spoon potatoes over lamb and vegetables and spread evenly with a fork, making a pattern with tines
54
Broil about 3 inches from heat until top is golden, about 3 minutes