Try this Shepherd's Pie recipe, or contribute your own.
Suggest a better descriptionBefore you start:
You're making mashed potatoes and a filling. They can be done in parallel, but you want the two to be done about the same time. If you finish the potatoes too early, they will be cold and you won't be able to spread them over the filling. Doing all prep and mise en place for both ahead of time will make it easy to do in parallel, but you will have idle time. Active time excluding prep for each is roughly 15-20 minutes.
Taters:
1. Prep: If you're lame and hate potato skin, peel the potatoes - it adds a nice texture, especially with tender skinned potatoes like new/fingerling/red. Wash and then scoop out any tough potato eyes. If you're using small potatoes, split in half. If you're using larger potatoes, quarter them.
2. Cover potatoes with salted cold water in large pot and bring to boil. Let boil 10-15 minutes until tender - fork should easily slide in. Drain and transfer to stand mixer (or large bowl and get muscles and masher/spoon ready).
3. Mix/mash potatoes until mostly broken down, then add cream, butter, pinch of salt and pepper and mix/smash until smooth. Mix in egg yolks then add salt/pepper to taste. Should be slightly less salty than preferred as a side dish, since it will be complimenting savory/salty filling.
Filling:
1. Prep: Preheat oven to 400F. Oil/butter/spray large (11x7in?) casserole dish. Peel and dice carrots, dice onion, mince garlic, thaw corn and peas, pluck rosemary/thyme. Mise en place.
2. Add 2 tbsp oil to very large saucepan or Dutch oven, then heat on medium-high until shimmering. Add onion carrots and saute until they take color, 3-5 mins. Add garlic and stir to combine. Add lamb, break apart, add pinch of salt and pepper, then cook/stir until browned, 3-4 mins. Sprinkle flour over meat mixture, stir/toss and cook flour, 1-2 min. Add tomato paste, broth, Worcestershire, rosemary, thyme, then mix. Bring to boil, reduce heat to low, cover and simmer slowly 8-12 minutes, until sauce thickened. Remove from heat and stir in corn and peas.
Do the thing:
1. Put the filling in the oiled casserole dish then top with mashed potatoes. Use a rubber spatula to ensure potatoes create a seal along edges of the pan or your filling will escape, dishonoring your house. Use a chopstick to create a couple holes in the center of the pan through the potatoes to the filling.
2. Bake 20-30 minutes or until the potatoes start to brown. Remove and place on counter or cooling rack for 15 minutes to allow to set.
3. Put in face.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3171g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 9986 | ||
Calories from Fat: 7931 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 881.3g | 1175 % | |
Saturated Fat 378g | 1890 % | |
Monounsaturated Fat 356.6g | ||
Polyunsanturated Fat 91.8g | ||
Cholesterol 2278mg | 701 % | |
Sodium 1540.9mg | 53 % | |
Potassium 7012.8mg | 185 % | |
Total Carbohydrate 185.1g | 54 % | |
Dietary Fiber 20.4g | 82 % | |
Sugars, other 164.7g | ||
Protein 314g | 449 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9986
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