Queen Charoletts Sheppard’s Pie

Larder Bloomsbury London. One of our favorite places to eat in London close to the Bedford Hotel Bloomsbury Address: Queens Larder 1 Queen Square WC1N 3AR Transport: Russell Square tube Telephone 020 7837 5627

Queen Charoletts Sheppard’s Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Serves 6(if you eat sensibly) 4 if you eat like Sam and I

  • Ingredients

  • 3

    tablespoons olive oil

  • 3½ to 4

    pounds lamb shanks or beef

  • Coarse salt and freshly ground pepper

  • 1

    medium onion, finely chopped

  • 3

    garlic cloves, minced (1 tablespoon)

  • 2

    tablespoons tomato paste

  • ½

    cup dry red wine

  • cups low-sodium chicken stock

  • 1

    dried bay leaf

  • 6

    sprigs thyme

  • 3

    parsnips, peeled, cut into ½-inch pieces

  • 1

    medium celery root, peeled, cut into ½-inch pieces (about 2 cups)

  • 4

    ounces onions, peeled

  • 2

    pounds Yukon Gold potatoes, peeled and chunked

  • ¾

    cup heavy cream

  • 4

    ounces (1 stick) unsalted butter

  • cups frozen peas, thawed

  • 1/1

    /4 cup of diced

  • frozen carrots

Directions

Directions 1. Preheat oven to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Season lamb shank or ground beef or lamb generously with salt and pepper. Working in batches, cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Reduce heat to medium. Add onion and garlic to pot, and cook until softened, about 4 minutes. Stir in tomato paste and cook for 2 minutes. Stir in wine, bring to a boil, and cook for 1 minute. Leave oven on you will need it later. 2. Add browned lamb, stock, bay leaf, and thyme to pot. Bring to a simmer; cover, and transfer to oven. If using the lamb shank cook for 2 hours at 350. If using the ground beef or lamb skip this step. Add, celery root, and onions, and cook until vegetables and meat are tender, about 1 hour. 3. In a separate sauce pan cover parsnips with water and cook until tender. Drain well ( you can cook parsnips with the potatoes if you wish) 4. Meanwhile, bring potatoes to a boil in a pot of salted water. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. You can opt to use instant with the same results and less hassle. Press hot potatoes and parsnips through a ricer or whip with mixer until smooth. Adding cream, butter, and 2 teaspoons salt. Set aside but cover with a piece of plastic wrap directly on surface. 5. Using a slotted spoon, transfer lamb to a dish, reserving sauce. Remove meat from bones, shredding it into bite-size pieces. Skim fat from sauce. Discard bay leaf and thyme. Return meat to sauce in pot, and add peas & carrots. Season with salt and pepper. 6. Spoon lamb into a 6 to 8 cup- baking dish (we always end up making too much for a 6 cup dish) add just enough sauce to moisten; reserve remaining sauce. Spread potatoes over lamb like icing, covering surface Salt pepper and a dash of paprika for color 7. Bake mid oven350 until bubbling you may want to put it on a cookie sheet to catch the boil over, about 30 minutes. Switch broiler on and toast to golden brown. Serve immediately with reserved sauce and Dark Beer or Red wine


Nutrition

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