| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons water
- 6 medium Yukon gold potatoes, peeled and chopped
- 2 tablespoons butter, softened
- 1/3 cup cream
- 1 egg
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1 1/2 pounds ground lamb
- 1/2 medium yellow onion, peeled and chopped
- 4 garlic cloves, peeled and thinly sliced
- 1/2 large red pepper, chopped
- 2 cups button mushrooms, quartered
- 1 cup carrots, peeled and chopped
- 1 teaspoon dried lavender
- 2 teaspoons dried rosemary
- 1/2 cup red wine
- 2 cups chicken stock
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Making the potatoes: Set a large saucepan filled with cold water over high heat. Add enough salt to the water to make it taste like the ocean. Add the potatoes. Bring to a boil, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10 to 15 minutes.
- Ricing the potatoes: Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3 to 4 minutes to steam the potatoes dry. If you own a potato ricer or food mill, push the potatoes through. Or, you can push the potatoes through a fine-mesh sieve with the back of a ramekin or ladle.
- Finishing the potatoes: Put the potatoes back into the pot you cooked them in. Stir the softened butter into the potatoes. Add the cream, egg, and olive oil and stir with a rubber spatula until the potato puree is silky smooth.
- Browning the meat: Set a large skillet over medium-high heat. Pour in the oil, and then add the ground lamb. Cook, stirring occasionally, until the lamb is thoroughly browned. Remove from the pan and set aside.
- Sauteing the vegetables: Add the onions to the pan in which you cooked the lamb, along with the garlic. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Add the pepper, mushrooms, and carrots and cook until the carrots are softened, about 5 minutes. Add the lavender and rosemary and cook until they release their fragrance, about 1 minute. Add the meat back to the vegetable mixture and remove from heat.
- Making the sauce: Pour in the red wine. Cook, stirring occasionally, until the wine has reduced by half its volume. Add the chicken stock and bring it to a boil. Combine the cornstarch and water and stir until you have a thick slurry. After the chicken stock has simmered for a moment, pour in the slurry and stir the mixture thoroughly. This will thicken the liquid into gravy.
- Finishing the shepherd’s pie: Turn on the oven to broil. Transfer the meat and vegetable mixture to a large pie pan. Top with the potato puree. Cook under the broiler until the potatoes have turned a dark golden-brown, about 10 minutes.
- Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 535 |
| Total Fat | 33 g |
| Saturated Fat | 14 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 21 g |
| Cholesterol | 103 mg |
| Sodium | 170 mg |
Reviews
I did not use the Lavender and used less of the Rosemary as well. It was delicious and would make it again!