Kitchen Experiment: Shepherd’s Pie
Posted October 23, 2009on:
With the nip in the air and all the rain we’ve been having lately, I’ve been craving a hearty meal. You know, the kind of meal where you feel filled, warmed and satisfied after eating it. The kind of meal where you’re not slaving away for hours, but your kitchen is definitely warm for a few hours after. So, I decided to make and easy, and fairly traditional, Shepherd’s Pie. Here’s my take on it.
- 1 tablespoon butter
- 1/2 large onion, diced
- 1 cup sliced mushrooms (button or cremini or both)
- 2 cloves garlic, minced
- 2 sprigs rosemary, chopped finely
- 1 lb ground lamb
- 1 (14 ounce) can whole tomatoes
- 1 bay leaf
- 1 cup frozen peas and carrots
- salt and pepper to taste
- 3 potatoes, cut into 1-inch pieces
- 1/4 cup milk
- 4 tablespoons butter
- 1/2 – 3/4 cup plain bread crumbs (optional)
- 2 tablespoons butter (optional)
- Pre-heat the oven to 350F and butter a rectangular baking dish.
- In a large skillet, over medium heat, add butter and heat until it melts.
- Add onion and mushrooms and cook until soft and mushrooms have released most of their liquid, about 10-12 minutes.
- Add garlic and rosemary, and cook 1 minute more.
- Add lamb, breaking up as you cook it. Cook until it is brown.
- Add tomatoes and bay leaf and bring to a simmer. Cook until thick and reduced.
- Meanwhile, in a deep pot add potatoes and cover with cold water. Add salt and bring to a boil. Cook potatoes until tender, about 20 minutes, and drain.
- Transfer potatoes to a bowl and add milk and butter. With a masher or fork, smash potatoes, mixing in the butter and milk. Season to taste with salt and pepper. Reserve.
- Add peas and carrots to lamb mixture and cook 2 minutes more.
- Transfer lamb mixture to baking dish, spreading it out into an even layer.
- Top lamb with mashed potatoes mixture, spreading evenly.
- Sprinkle top with bread crumbs and dot with butter, if desired.
- Bake for 30 minutes or until top is browned.