Shepherd's Pie
This dish is the quintessential comfort food- serve with brussels sprouts and crusty bread.
Serves 4
3 large baking potatoes (about 1 pound), peeled
½ cup milk
½ stick (¼ cup butter)
1½ teaspoons salt
1 tablespoon minced garlic
1 pound ground lamb (ground turkey may be substituted)
1 teaspoon finely chopped rosemary
1½ tablespoon Worcestershire sauce
4 teaspoons flour
½ cup minced onion
½ cup diced carrot
¼ cup white wine
½ cup beef stock (vegetable stock may be substituted)
1 cup corn kernels
Place peeled and quartered potatoes in a large stockpot and cover with water. Bring water to boil and cook potatoes for about 40 minutes, until fork tender. Drain potatoes and return to pot. Mash them with milk and 3 tablespoons of butter. Season with 1 teaspoon of salt and pepper to taste. Set aside.
As potatoes are cooking melt remaining butter in large skillet over medium heat. Add the garlic and ground lamb and cook stirring frequently, for 5 to 7 minutes, until lamb is well browned. Season with the remaining salt, rosemary and Worcestershire sauce. Stir well and then sprinkle mixture with 2 tablespoons of the flour. Stir again and cook for an additional 5 minutes. Remove meat with a slotted spoon and set aside. Pour excess grease out of pan.
Preheat oven to 350º
Add the onion and carrot to pan and cook over moderate heat for 5 to 7 minutes, or until onion is translucent. Sprinkle with the remaining 2 teaspoons of flour and stir. Increase heat slightly, and add the white wine and beef stock, scraping the bottom of the pan with a wooden spoon to release any caramelized bits. Cook for another 5 to 7 minutes, or until the liquid is reduced by half.
Add lamb mixture and corn. Stir well and cook another 3 to 4 minutes. (Enough of the liquid should have evaporated that the mixture is held together by a thick sauce).
Butter a casserole dish well and spread lamb mixture over the bottom. Cover the lamb with the mashed potatoes and smooth the top. Bake casserole, uncovered, in the oven for 40 minutes, until heated through. Serve immediately.
