Shepherd's Pie
My favorite Shepards Pie recipe was inspired by Stanley Tucci from his Cookbook “The Tucci Table: Cooking with Family and Friends” I made a few small variations to make my own version.
SERVESPREP TIMECOOK TIME
6-815 min1hr 20 min
Ingredients
Filling
● 3 tbs Olive Oil
● 1 red onion diced
● 3 cloves of garlic
● 4 sliced carrots peeled and chopped
● 3 sliced celery stalked
● 2 lbs of ground lamb
● 1 shallot, diced finely
● 1 Tablespoon of (EACH) fresh chopped thyme, rosemary, & sage
● 1 cup red wine
● 1 can of diced tomatoes
● 1/2 parmesan cheese
Topping
● 2 lbs of russet potatoes
● 2-4 tbs of butter
● 1 box of chicken broth
● 1/2 cup of milk
Directions
Filling
1. Preheat the oven to 400 degrees.
2. In a 3.5 quart dutch oven add 2 tbs of olive oil and turn heat to medium.
3. Add the carrots and celery sauté for 2-3 minutes.
4. Add the onion. Sauté for 10 minutes, or until translucent.
5. Remove from pot and set aside.
6. Add 1 tbs of olive oil, when hot add ground lamb and cook until browned.
7. Once meat is browned, reduce heat and return vegtables to dutch oven and add herbs: rosemary & thyme
8. Add red wine and cook until the liquid has reduced by half.
9. Add diced tomatoes and cook for 2 more minutes.
10. Then add 1/2 cup of chicken stock stirring occasionally for 20 minutes.
Topping
1. Place potatoes in a large pot and fill with enough chicken broth to cover.
2. Bring to a boil and cook until potatoes are soft, around 15 minutes.
3. Drain broth and mash them well, then season with salt and pepper
4. Add butter for extra creaminess.
Assemble the Pie
1. Spread filling into a casserole dish.
2. Spoon potatoes over the filling.
3. Run a fork over the topping to add texture
4. Sprinkle Parmesan cheese over the top of potatoes
5. Bake for 35-40 minutes