Ingredients: |
Ingredients: For potatoes:
1 1/2 lbs russet potatoes
1/4 cup half and half
2 ounces unsalted butter
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 egg yolk
For the meat filling:
2 Tbsp canola oil
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 lb ground lamb or hamburger
1 tsp kosher salt
1/2 tsp pepper
2 Tbsp all-purpose flour
2 tsp tomato paste
1 cup chicken broth
1 tsp Worcestershire sauce
2 tsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen english peas
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Directions: |
Directions:1. Peel the potatoes and cut into 1/2 inch pieces and place in a medium saucepan and cover with cold water
Set over a high heat, cover and bring to a boil, then uncover, decrease heat to maintain a simmer & cook until tender and easily crushed with tongs-approximately 10-15 min
Heat the half and half and butter in the microwave until warmed through-about 35 seconds
Drain the potatoes in a colander and return to saucepan
mash the potatoes and the add 1/2 & 1/2, butter, salt & pepper-continue to mash until smoothe
Stir in the yolk until well combined
2. preheat oven to 400 degrees
3. WHILE POTATOES ARE COOKING prepare filling:
1, Place canola oil in 12" saute pan & over medium heat, once oil shimmers, saute carrots and onion until they begin to take on color-3 to 4 minutes
2. Add garlic and stir to combine
3. Add meat, salt & pepper until browned and cooked through-about 3 min
4. Sprinkle meat with flour and toss to coat & continue to coat another minute
5. add tomatoe paste, broth, Worcestershire sauce, rosemary and thyme, stirring to combine
6. Bring to a boil and reduce heat to low, cover and simmer slowly 10-12 minutes or until sauce thickened slightly
7. add corn and peas to meat mixture and spread evenly into an 11 by 7 inch glass baking dish
8. top with mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smoothe with a rubber spatchula
9. place on a parchment lined half sheet pan on the middle rack of the oven
10. bake for 25 minutes or just until potatoes begin to brown
11. remove and cool 15 min before serving |
This recipe for Shepard's Pie is from