Anne Burrell's Shepherd's Pie
Servings: 8
Recipe courtesy Anne Burrell. Made with diced lamb shoulder rather than ground meat.
Ingredients
- Olive oil, extra-virgin, as needed
- 2 lb Lamb, boneless shoulder or leg, 1/2-inch dice
- Kosher salt
- 1/2 cup Flour
- 2 Leek, large, white part only, 1/2-inch dice
- 3 rib Celery, 1/4-inch dice
- 3 Carrot, peeled, 1/4-inch dice
- 2 clove Garlic, smashed and finely chopped
- 1/4 cup Tomato paste
- 1 cup Red wine
- 4 cup Chicken stock, 3 to 4 cups
- 2 Bay leaf
- 1 bunch Thyme, fresh, tied in a bundle
- 2 lb Yukon gold potatoes, 1-inch dice
- 1 cup Heavy cream, 3/4 to 1 cup
- 3 tbsp Butter, 2 to 3, cold
- 1 cup Pea, frozen
Directions
- Coat a wide pan with olive oil over medium-high heat. Season the lamb with salt, toss with the flour and brown well on all sides. Remove and reserve, discard the oil and add a splash of fresh oil.
- Add the leeks, celery and carrots, season with salt and cook, stirring, until soft and aromatic, 8 to 10 minutes. Add the garlic and cook 2 to 3 minutes. Return the lamb.
- Add the tomato paste and cook until it starts to brown, 2 to 3 minutes. Add the wine and reduce by half.
- Add stock to just cover the lamb, season, and add the bay leaves and thyme. Bring to a boil, then partially cover and simmer 1 hour, until tender, adding stock to keep the meat submerged.
- Cover the potatoes with water by an inch, salt, and boil until fork tender, about 15 minutes. Drain and pass through a food mill while hot. Boil the cream and beat it and the cold butter into the potatoes. Season with salt.
- Uncover the lamb, add the peas and simmer 15 minutes to reduce; it should be thick and stew-like. Discard the bay leaves and thyme.
- Preheat the broiler. Spread the lamb in a wide flat baking dish, cover with the potatoes in an even layer and broil until golden and crispy.