Deep-Dish Shepherd's Pie with Garlic Whipped Potato Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
1 ½ pounds ground lamb
½ pound hot Italian sausage
1 medium onion, chopped
2 large carrots, diced
1 large parsnip, peeled, diced
1 garlic clove, minced
1 teaspoon minced fresh rosemary
3/4 teaspoon turmeric
1/4 teaspoon cinnamon
1 cup beef broth
1 tablespoon all purpose flour
Crust:
2 pounds russet potatoes, peeled, diced
3 tablespoons butter
2 tablespoons minced garlic
1/3 cup half-and-half
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Directions: |
Directions:Preheat oven to 400ºF.
For Crust:
Boil potatoes in large pot of slated water until tender. Meanwhile, melt butter in heavy small skillet over medium-low heat. Add garlic and saute until translucent but not brown, about 3 minutes.Drain potatoes; return to pot. Add garlic mixture and half-and-half. Using hand-held electric mixer, beat potatoes until smooth and creamy. Season to taste with slat and pepper.
For Filling:
Heat heavy, large skillet over medium-high heat. Add lamb and sausage and stir until just cooked through, breaking up meats with back of a spoon, about 12 minutes. Drain off all but about 2 tablespoons drippings. Add vegetables, garlic, rosemary, turmeric, and cinnamon and sauté 5 minutes. Add beef broth. Cover skillet and simmer until vegetables are just tender, about 15 minutes. Uncover and simmer until juices have almost evaporated but filling is still moist, about 2 minutes. Mix in flour. Season to taste with salt and pepper. Transfer filling to 9-inch square casserole or baking dish with 2-inch sides.
Spoon potatoes atop filling, spreading to edge of casserole to seal. Bake until filling is heated through and potato crust is golden, about 20 minutes. For a browner crust, broil the dish for a couple minutes at the end. |
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Number Of
Servings: |
Number Of
Servings:6 servings |
Preparation
Time: |
Preparation
Time:½ hour prep time; approximately ½ hour cooking time |
Personal
Notes: |
Personal
Notes: OK. So here is the real secret to make life easier. We don't mess with making our own whipped potatoes; we use garlic mashed potatoes prepared by Bob Evans and found in the chilled section of our grocery store. We like a thicker top so we use two containers.
Second, don't shy away from using lamb and hot Italian sausage. Sure, you can make it with ground beef but then it's a cottage pie, not a traditional English shepherd's pie.
Third, the filling can easily be prepared 1 day ahead. Cover and refrigerate. Bring to a simmer before assembling.
Fourth, this is a great leftover!
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