Shepherd's Pie
INGREDIENTS
  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 lb. lean ground lamb (or chopped leg/shoulder pieces)
  • 2 cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 4 oz. sliced mushrooms
  • 1 Tbsp. flour
  • 1 cup beef broth
  • 1/2 cup red wine
  • allspice (I only have it whole, and used maybe 6 of them; otherwise I'd guess about 1/4 tsp. or so)
  • 1/4 tsp. ground cinnamon
  • 1 bay leaf
  • 1 Tbsp. dried parsley
  • salt and pepper
  • 1/3 cup peas
  • 1 batch mashed potatoes (I used about 1.5 lbs potatoes and also stirred in about 1/4 cup grana padano cheese)
DIRECTIONS
  1. In a large saute pan (or a dutch oven), heat the olive oil. Add the onions, carrots and celery and cook them for about 2 minutes.
  2. Add the garlic and stir until fragrant, about 30-40 seconds.
  3. Add the lamb and brown.
  4. Stir in the tomato paste, cinnamon, parsley, allspice, bay leaf and mushrooms, and cook the paste off for about a minute or two.
  5. Add the flour and do the same. Stir in the beef broth and wine, and season to taste with salt and pepper.
  6. Bring to a boil and then reduce heat to a simmer.
  7. Simmer for about 20 minutes or so to combine the flavors.
  8. Stir in the peas and then pour the lamb mixture into a baking dish.
  9. Top with the mashed potatoes (run a fork over them for a prettier design).
  10. Bake for about 25-30 minutes in a 375 degree oven or until potatoes brown.
  11. Alternatively (or in addition to, which is what I did), stick the dish under the broiler for a minute or two to brown the potato crust
RECIPE BACKSTORY
also on my blog: ellysaysopa.vox.com