Shepherd's Pie

Name: Shepherd's Pie
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 8
Cuisine: European, Irish
Ingredients: 2 bay leaves; 2 Tbsps cold butter; 3 carrots, peeled and cut into 1/4-inch dice; 3 ribs celery, cut into 1/4-inch dice; 710 milliliters chicken stock; 118 milliliters flour; 2 cloves garlic, smashed and finely chopped; 177 milliliters heavy cream; 8 servings Kosher salt; 907 grams boneless lamb shoulder or leg, cut into 1/2-inch dice; 2 larges leeks, white part only, cut into 1/2-inch dice; 8 servings Extra-virgin olive oil, as needed; 237 milliliters frozen peas; 237 milliliters red wine; 1 bundle fresh thyme; 59 milliliters tomato paste; 907 grams Yukon gold potatoes, cut into 1-inch dice

You can never have too many main course recipes, so give Shepherd's Pie a try. This recipe serves 8. One serving contains 520 calories, 23g of protein, and 30g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Scottish food. A mixture of bundle thyme, butter, carrots, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes around 2 hours and 35 minutes.

Instructions

Coat a wide pan with olive oil and bring to a medium-high heat. Season the lamb with salt and toss with the flour.

Ingredients you will need

Olive Oil

All Purpose Flour

Lamb

Salt

Equipment you will use

Frying Pan

Add the lamb to the pan and brown well on all sides.

Ingredients you will need

Lamb

Equipment you will use

Frying Pan

Remove the lamb from the pan and reserve. Ditch the oil in the pan and add a splash new olive oil.

Ingredients you will need

Olive Oil

Lamb

Cooking Oil

Equipment you will use

Frying Pan

Add the leeks, celery, and carrots to the pan. Season the mixture with salt and cook, stirring frequently until the vegetables are soft and very aromatic, about 8 to 10 minutes.

Ingredients you will need

Vegetable

Carrot

Celery

Leek

Salt

Equipment you will use

Frying Pan

Add the garlic and cook 2 to 3 minutes more.

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Garlic

Add the lamb back to the pan and stir to combine.

Ingredients you will need

Lamb

Equipment you will use

Frying Pan

Add the tomato paste and cook until the tomato paste starts to brown, about 2 to 3 minutes.

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Tomato Paste

Add the wine and cook until it reduces by 1/

Ingredients you will need

Wine

Add enough stock to just cover the surface of the lamb. Taste and season with salt, if needed. Toss in the bay leaves and thyme bundle. Bring the stock to a boil and reduce to a simmer. Partially cover and simmer for 1 hour, or until the lamb is tender. When the stock level reduces replace with more to keep the meat submerged.

Ingredients you will need

Bay Leaves

Stock

Thyme

Lamb

Meat

Salt

Place the potatoes in a medium saucepan and cover by 1-inch with tap water. Season the water with salt and bring the water to a boil. Boil the potatoes until they are fork tender, about 15 minutes.

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Potato

Water

Salt

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Sauce Pan

Drain the water from the potatoes and pass them while they are still hot through a food mill. In a small saucepan over medium-high heat, bring the cream to a boil. Beat the cold butter and hot cream into the pureed potatoes. Taste and season with salt, if needed. The potatoes should be creamy and very flavorful.

Ingredients you will need

Potato

Butter

Cream

Water

Salt

Equipment you will use

Sauce Pan

Remove the lid from the lamb and add the peas. Simmer for 15 minutes more to allow the stock level to reduce. Taste and adjust the seasoning, if needed. When done, the lamb mixture should be thick and stew-like.

Ingredients you will need

Seasoning