SHEPHERD'S PIE

By

View complete recipe

Ingredients

  • 1 TIME 1 hr
  • 1 15 1 hr 15 mins
  • 4 4 servings
  • INGREDIENTS
  • Mixing bowlsCutting boardKnifePotato masher or food millLarge potSaute panLarge ovenproof casserole dishSpatulaMicroplane of other find zester
  • 4 4 4 TOlive oil1 
  • Spanish onion, diced
  • 2 2 2 Carrots, peeled and small diced
  • 2 2 2 Stalks of celery, small diced
  • 2 2 2 Cloves garlic, minced1 
  • Whole celery root, peeled and medium diced
  • 1 1 1 lbGround lamb
  • 2 2 2 TTomato paste
  • 1 1⁄2 1⁄2 CRed wine
  • 2 2 2 TFresh minced rosemary
  • 2 2 2 Sprigs thyme, leaves only, minced
  • 1 1 1 tspWhole mustard seed
  • 1 1 1 tspCoriander seed
  • 2 2 2 TChopped fresh parsley
  • 2 2 2 TChopped fresh mint
  • 2 2 2 lbs.Yukon gold potatoes, peeled and quartered
  • 3 3 3 TKosher salt
  • 2 2 2 Bay leaves
  • 1 1 1 Dried chili pepper
  • 2 2 2 TUnsalted butter
  • 2 2 2 TExtra-virgin olive oil
  • 1 1 1 CGrated sharp Cheddar cheese (preferably Cabot clothbound cheddar)
  • 2 2 2 TGrated horseradish, preferably fresh
  • 1 Zest of 1 lemon
  • Salt and freshly-ground pepper

Preparation

Step 1


RECIPE



STEP 1
Preheat the oven to 400F. Peel the potatoes and cut them into quarters. In a large pot, cover the peeled potatoes with plenty of cold water. Add salt, dried chili, and bay leaves. Cover and bring to a boil, then reduce to a simmer with the lid removed and cook all the way through, about 20 minutes. Strain, reserving some water, and discard bay leaf and dried chili.

STEP 2
Meanwhile, prepare onion, carrots, celery, celery root, rosemary, thyme, and garlic as indicated above.

STEP 3
In a saute pan, heat 2 tablespoons of olive oil over medium-high heat. Add the lamb and begin to brown. Add mustard seed and coriander seed. Add onions, carrots, celery, celery root, rosemary, and thyme, and combine carefully with a rubber spatula.

STEP 4
When the vegetables have cooked slightly, add garlic and tomato paste. Mix carefully. Add red wine, reduce to a simmer and cook for 5 to 10 minutes until everything is cooked through, stirring occasionally. Remove from heat and set aside.

STEP 5
After the potatoes have been cooked and drained, use a food mill or masher to mash them. Add the unsalted butter, lemon zest, olive oil, and horseradish. Add grated cheddar cheese. Transfer lamb mixture to a deep ovenproof baking dish and spread evenly. Adjust seasoning. Spread a layer of mashed potatoes over the lamb mixture, and run through the top with a fork to create little ridges. Bake until potatoes are golden and the lamb is hot, about 15 to 20 minutes.

STEP 6
While the dish is baking, prepare the parsley and mint to garnish, as indicated above.

STEP 7
Garnish with chopped parsley, chopped mint, and a drizzle of extra virgin olive oil. Serve immediately.

View complete recipe