Do you ever see a dish on the television that looks so good you just have to eat it?  You may know nothing about what is on the plate but the yummy noises coming from the chef making it has convinced you that you want that meal.

I am one of the thousands of people who love to watch cooking programs on television.  The banter the television chef provides entertains me while I am learning something new.  One of my favorite chefs is Gordon Ramsay.  Yes, I know people don’t like his abrasiveness on American television but if you watch him on the BBC he is a lot calmer and an amazing instructor.

One of the dishes I see him prepare is a Shepherd’s Pie.  As a former picky eater, I was a bit scared of the name.  I felt the need to find out it’s origin before I started cooking just in case it was a dish developed by the Donner Party.   Luckily, I found out that it was named way before they came along.  Phew!!

In my little bit of research on Shepherd’s Pie, I learned that it was an economical way for people to use up their “lamb leftovers” or Sunday supper leftovers.  I also learned that if it is made with beef it is considered a cottage pie.  For years, the cottage pie was called cow pie but people did not find that appetizing.

So now that I am educated and less scared of the pie, I knew I had to make it.  Bring on the lamb, carrots, mushrooms and potatoes; I’m ready to cook.  I just hope it isn’t baaaaaad!

Shepherd's Pie
Author: 
Recipe type: Entree
 
Ingredients
  • 4 medium russet potatoes peeled and cut.
  • cup skim milk
  • 3 Tbsp butter
  • 2 egg yolks
  • 1 ¼ lb ground lamb
  • 1 cup diced carrot
  • 1 medium yellow onion, diced
  • 8 oz button mushrooms, sliced without stems
  • 2 cloves garlic
  • 1 ½ Tbsp Tomato paste
  • ½ cup red wine
  • 1 ½ cups chicken broth
  • 1 tsp dried thyme, ground
  • 1 tsp dried thyme, leaves
  • 1 Tbsp Worcestershire sauce
  • Salt and pepper to taste.
Instructions
  1. Cook potatoes in boiling water. (Not rocket science here, we are making mashed potatoes)
  2. Cook until tender and drain.
  3. Place in mixmaster and add milk and butter.
  4. Whip it until well incorporated.
  5. Add salt and pepper to your taste.
  6. Allow to cool and then add egg yolks and set aside.
  7. Brown lamb in large sauté pan over medium heat.
  8. Drain and set aside.
  9. Sauté onion and carrots in same pan. (You may use some lamb fat or olive oil to sauté the veggies)
  10. When onions become translucent, add mushrooms. Don’t move them around a lot; allow them to caramelize a little.
  11. Add garlic and tomato paste, and cook until fragrant.
  12. Add flour and cook another minute or so.
  13. Deglaze the pan with wine.
  14. Add broth and spices.
  15. Reduce the liquid.
  16. Add Worcestershire sauce and taste for seasoning.
  17. Mix in the lamb.
  18. Pour into ½ quart baking dishes. It should fill four of them and place them on a cooking sheet in case they bubble over.
  19. Preheat oven to 400 degrees.
  20. Add mashed potatoes on top. I piped mine on with a pastry bag to give it a prettier appearance.
  21. Bake for about 35 minutes, the top should be light golden brown and bubbly.

 

Shepherd’s Pie

Ingredients

4 medium russet potatoes peeled and cut.

½ cup skim milk

3 Tbsp butter

2 egg yolks

1 ¼ lb ground lamb

1 cup diced carrot

1 medium yellow onion, diced

8 oz button mushrooms, sliced without stems

2 cloves garlic

1 ½ Tbsp Tomato paste

½ cup red wine

1 ½ cups chicken broth

1 tsp dried thyme, ground

1 tsp dried thyme, leaves

1 Tbsp Worcestershire sauce

Salt and pepper to taste.

Directions:

  1. Cook potatoes in boiling water.  (Not rocket science here, we are making mashed potatoes)
  2. Cook until tender and drain.
  3. Place in mixmaster and add milk and butter.
  4. Whip it until well incorporated.
  5. Add salt and pepper to your taste.
  6. Allow to cool and then add egg yolks and set aside.
  7. Brown lamb in large sauté pan over medium heat.
  8. Drain and set aside.
  9. Sauté onion and carrots in same pan.  (You may use some lamb fat or olive oil to sauté the veggies)

10.  When onions become translucent, add mushrooms.  Don’t move them around a lot; allow them to caramelize a little.
11.  Add garlic and tomato paste, and cook until fragrant.
12.  Add flour and cook another minute or so.
13.  Deglaze the pan with wine.
14.  Add broth and spices.
15.  Reduce the liquid.
16.   Add Worcestershire sauce and taste for seasoning.
17.  Mix in the lamb.
18.  Pour into ½ quart baking dishes.  It should fill four of them and place them on a cooking sheet in case they bubble over.
19. Preheat oven to 400 degrees.
20.  Add mashed potatoes on top.  I piped mine on with a pastry bag to give it a prettier appearance.
21.  Bake for about 35 minutes, the top should be light golden brown and bubbly.

After I made my pie, I must say I really enjoyed it.  It was rich and filling without being too heavy.  It will now become a favorite wintertime dish for us and no shepherd’s were hurt in the process.