Shephard’s Pie with Fancy Mashed Topping
Shepherd’s Pie originated in the English countryside where sheep herders made a hearty savory pie using ground lamb in a vegetable gravy sauce, topped with a layer of mashed potatoes. The potatoes seal in the gravy filling and develop a golden crust it bakes. In this version, we elevate the country cuisine by using a piping bag to pipe fancy swirls of potatoes on top. The addition of any other ground meat, such as beef or pork, is called Cottage Pie.
- Serves
- 6
Directions
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Make the Shephard’s Pie Base
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Preheat oven to 400 degrees F.
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Place a large skillet over medium heat; add the oil.
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When the oil shimmers, add the onions and carrots. Cook 5 minutes, stirring occasionally.
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Deglaze with the white wine, scraping any bits off the bottom of the pan
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Add the ground lamb (or ground beef/ pork) to the skillet and break it apart with a spoon.
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Add the garlic, parsley, rosemary, thyme, salt, and pepper. Stir well.
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Cook until the meat is mostly browned, about 6 to 8 minutes.
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The meat will not be cooked through at this point but will continue to cook in the oven.
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Stir in the Worcestershire and tomato paste and toss through the mixture until thoroughly combined.
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In a small bowl or measuring cup, create a slurry by whisking the broth and flour until smooth.
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Pour this into the meat mixture and stir to thoroughly incorporate.
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Gently toss in the peas and corn.
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Bring the liquid to a boil then reduce to simmer for 5 minutes, stirring occasionally.
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The sauce may still be brothy but will thicken as it bakes.
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Remove from heat and set aside until ready to assemble the Shepherd’s Pie.
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Make the Potato Filling
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Place the potatoes in a large of unsalted room temperature water over medium heat.
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Bring to a boil; then reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
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Drain the potatoes; then return the potatoes to the hot pot.
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Let the potatoes rest in the hot pot for a minute to evaporate any remaining liquid.
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Use a potato ricer to press the potatoes through the finest setting into a bowl or finely mash the potatoes.
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Stir in butter, half & half, milk, garlic powder, salt, and pepper while potatoes are still hot. The potatoes should be thin and not be at all lumpy so they can fit through a piping tip. Add a Tablespoon at time of milk to achieve the necessary thinness. They should be smooth and silky, but not runny.
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Transfer potatoes to a piping bag with a large star tip.
From Shawnie's class “English Country Feast”
