Kohlrabi-Topped Shepherd's Pie

Name: Kohlrabi-Topped Shepherd's Pie
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: European, Irish
Ingredients: 6 servings Freshly ground black pepper; 2 mediums carrots, peeled and small dice; 1 teaspoons dried thyme; 118 milliliters dry red wine; 2 larges egg yolks; 2 Tbsps all-purpose flour; 2 mediums garlic cloves, minced; 680 grams ground lamb; 2 kilograms green or purple kohlrabi; 6 servings Kosher salt; 473 milliliters low-sodium beef broth; 1 Tbsp olive oil; 237 milliliters frozen peas; 2 Tbsps tomato paste; 6 Tbsps unsalted butter (3/4 stick), at room temperature; 1 Tbsp Worcestershire sauce; 1 medium yellow onion, small dice

You can never have too many main course recipes, so give Kohlrabi-Topped Shepherd's Pie If you have tomato paste, ground lamb, thyme, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes approximately 2 hours. It is a rather pricey recipe for fans of Scottish food.

Instructions

Heat the oven to 425°F and arrange a rack in the upper third.Trim the stem ends and any stalks or greens from the kohlrabies. Using a vegetable peeler, peel the skin and fibrous inner layer until you reach the white flesh.

Ingredients you will need

Vegetable

Greens

Equipment you will use

Peeler

Oven

Cut the flesh into 1-inch cubes and place in a large bowl.

Equipment you will use

Bowl

Add the oil, salt, and pepper and toss to combine.

Ingredients you will need

Pepper

Salt

Cooking Oil

Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the lamb, 1 teaspoon of the salt, and the measured pepper. Cook, using a wooden spoon to break up the lamb into small pieces, until the meat is completely cooked through and most of the moisture has evaporated, about 7 to 10 minutes.

Ingredients you will need

Pepper

Lamb

Meat

Salt

Equipment you will use

Wooden Spoon

Remove with a slotted spoon to a medium bowl; set aside.Reduce the heat to medium.

Equipment you will use

Slotted Spoon

Bowl

Add the carrots, onion, garlic, thyme, and remaining 1/2 teaspoon of salt to the pot. Season with pepper and cook, stirring occasionally, until the vegetables are softened and starting to brown, about 4 minutes. Return the lamb and any accumulated juices to the pot.

Ingredients you will need

Vegetable

Carrot

Garlic

Pepper

Onion

Thyme

Lamb

Salt

Equipment you will use

Pot

Add the tomato paste and stir to coat the lamb and vegetables. Cook, stirring occasionally, until the tomato paste is no longer raw-tasting, about 2 minutes.

Ingredients you will need

Tomato Paste

Vegetable

Lamb

Add the wine and cook, stirring occasionally, until it has completely evaporated, about 1 minute.

Ingredients you will need

Wine

Sprinkle in the flour and cook, stirring occasionally, until it’s no longer raw-tasting, about 1 minute.

Ingredients you will need

All Purpose Flour

Place the roasted kohlrabi in the bowl of a food processor fitted with a blade attachment.

Ingredients you will need

Kohlrabi

Equipment you will use

Food Processor

Bowl

Add the butter and process until smooth, about 2 minutes. Taste and season with salt and pepper as needed.

Ingredients you will need

Salt And Pepper

Butter

Add the egg yolks and process until just incorporated; set aside.

Ingredients you will need

Egg Yolk

Add the peas to the filling and stir to combine.

Ingredients you will need

Peas

Transfer the filling to a 13-by-9-inch baking dish and spread it into an even layer.Drop the kohlrabi topping in large spoonfuls over the filling and spread it into an even layer.

Ingredients you will need

Kohlrabi

Spread