Shepherd’s Pie, a comforting classic, beckons with layers of savory flavors and hearty textures, making it a beloved dish for any occasion. With a harmonious blend of tender lamb, wholesome vegetables, and creamy mashed potatoes, this recipe promises to be a showstopper on your dining table. Crafted with care and precision, it encapsulates the essence of home-cooked goodness, inviting you to savor every bite.
Ingredients:
- 10 leeks
- 4 boneless lamb shoulder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1/2 cup all-purpose flour
- 5 tablespoons unsalted butter
- 3 cloves garlic
- 1/2 cup dry white wine
- 3 1/2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup water
- 1 1/2 tablespoons fresh thyme
- 1 carrot
- 1 turnip
- 2 russet potatoes
- 1/2 cup heavy cream
- 1/2 cup milk
Nutritional Information (Per Serving):
- Calories: 845.5
- Fat Content: 53.7g
- Saturated Fat Content: 27.1g
- Cholesterol Content: 172.1mg
- Sodium Content: 1488.6mg
- Carbohydrate Content: 55.8g
- Fiber Content: 7.7g
- Sugar Content: 10.1g
- Protein Content: 32.9g
Cooking Instructions:
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Prepare Filling:
- Blanch the leeks in boiling salted water for 1 minute, then transfer them to a bowl of cold water to halt cooking.
- Drain and peel the blanched onions, trimming the root ends.
- Wash the leek slices thoroughly, then drain them in a medium-mesh sieve.
- Preheat your oven to 350°F.
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Prepare Lamb:
- Pat the lamb dry and season with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
- Place the lamb and 3 tablespoons of flour in a sealable plastic bag, then shake to coat the lamb evenly.
- Melt 2 tablespoons of butter in a casserole dish over moderate heat. Brown half of the lamb for about 6 minutes, then add 1 tablespoon of garlic and cook for an additional 2 minutes. Transfer the browned lamb and garlic to a plate, and repeat the process with the remaining lamb and garlic.
- Add wine to the casserole dish and deglaze by boiling over high heat, stirring and scraping up brown bits, for about 1 minute. Stir in tomato paste and boil until the liquid is reduced by half, approximately 5 minutes.
- Add broth, water, thyme, browned lamb with any accumulated juices, onions, leeks, carrots, turnips, remaining salt, and remaining black pepper. Stir to combine, then bring to a simmer over moderate heat. Remove from heat, cover with a lid or foil, and braise in the oven for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Season with salt and pepper to taste.
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Prepare Topping:
- While the filling cooks, peel and quarter the potatoes. Cook them in a pot of salted boiling water until very tender, then drain.
- In the same pot, bring cream, milk, and butter to a simmer over moderate heat. Remove from heat, stir in salt and pepper, then force the hot potatoes through a ricer into the hot cream mixture. Stir gently to combine, keeping the topping warm and covered.
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Assemble and Broil Pie:
- Preheat your broiler.
- Create a beurre manié by stirring together 1 1/2 tablespoons of butter and 2 tablespoons of flour in a small bowl to form a paste.
- Spoon 1 cup of cooking liquid from the casserole dish into a small saucepan and bring to a boil. Whisk in the beurre manié, then simmer, whisking occasionally, until thickened, about 2 minutes. Gently stir the sauce into the lamb and vegetables.
- Spoon the mashed potatoes over the lamb and vegetables, spreading evenly with a fork and creating a pattern with the tines.
- Broil the pie about 3 inches from the heat until the top is golden, approximately 3 minutes.
Cook’s Note:
The lamb filling, without the topping, can be made a day ahead. Simply cool it uncovered, then chill it covered. Before serving, bring it to a simmer over low heat, top with warm mashed potatoes, and broil as instructed.
Indulge in the heartwarming essence of Shepherd’s Pie, a culinary masterpiece that unites tender lamb, vibrant vegetables, and velvety mashed potatoes in a symphony of flavor. Whether shared with loved ones or savored as a comforting solo indulgence, this timeless recipe promises to evoke a sense of culinary bliss with every spoonful.
