Shepherd's Pie in the Snow

I have been remiss, and not posted for months... Damn Qualifying Exam, but I have passed and so I will try to post more regularly. I can't imagine anyone is reading this anymore, but if you are here is a lovely Shepard's Pie I just made. It is Alton Brown's recipe that is a bit involved, but not complicated. It really hit the spot on a snowy night (we are currently covered with a fresh foot of snow here in Rochester).

Alton (I feel like we are on a first name basis since I am a devoted Good Eats and Feasting on Asphalt fan) calls for ground lamb, but I had beef, so I used that. I also doubled the carrots and added about four parsnips I got at the farmer's market--yes my roommate and I walked to the farmer's market when it was 10 degrees out (we cabbed back). I also ended up doubling the amount of potatoes because I didn't think I would have enough to suitably cover the pie, and who doesn't like more mashed potatoes! I also used milk in lieu of heavy cream there, and a suggestion, I just smoothed them on as the directions said, but they didn't get quite as crunchy as I wanted, so next time I think I woul take a trick from Nigella Lawson who scrapes a fork over the top of the potatoes to create ridges that nicely brown. I also smugly used corn that I had bought at the farmer's market this summer and boiled up, cut off the cob and froze. In the end use what you like, this method seems very forgiving to changes and adjustments. Hope you enjoy it!

The recipe for you:

Shepherd's Pie

Recipe courtesy Alton Brown, 2008

Prep Time:
45 min
Inactive Prep Time:
hr min
Cook Time:
45 min

Level:
Intermediate

Serves:
8 servings

Ingredients
For the potatoes:

* 1 1/2 pounds russet potatoes
* 1/4 cup half-and-half
* 2 ounces unsalted butter
* 3/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 egg yolk

For the meat filling:

* 2 tablespoons canola oil
* 1 cup chopped onion
* 2 carrots, peeled and diced small
* 2 cloves garlic, minced
* 1 1/2 pounds ground lamb
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons all-purpose flour
* 2 teaspoons tomato paste
* 1 cup chicken broth
* 1 teaspoon Worcestershire sauce
* 2 teaspoons freshly chopped rosemary leaves
* 1 teaspoon freshly chopped thyme leaves
* 1/2 cup fresh or frozen corn kernels
* 1/2 cup fresh or frozen English peas

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Link to Food Network page with recipe