“Getting up to prepare the shepherd’s pie, comfort food for their dinner, Gabri suspected his guests would find very little peace in whatever Gamache discovered. And probably no comfort in the food. As the kitchen filled with the aromas of sautéing garlic and onions and gravy and ground meat browning, he thought about the four friends and the close bond they shared. It had been obvious from that first visit, years earlier…”
Shepherd’s Pie
Serves 6 to 8 Prep Time: 20 minutes Cooking Time: 1 hour
INGREDIENTS:
- 125ml (1/2 cup) olive oil, for cooking
- 1 onion, chopped
- 1kg (2lb1/4) ground lamb
- 2 cloves of garlic, chopped
- 1 leek, chopped
- 15ml (1 tbsp.) tomato purée
- 15ml (1 tbsp.) Worcestershire sauce
- 125ml (1/2 cup) red wine
- 250ml (1 cup) chicken broth
- 2 sprigs thyme, chopped
- 2 sprigs rosemary, chopped
- 175g (1 cup) frozen corn
- Salt and pepper
Mashed potato filling
- 750g (11/2 lb) potatoes, peeled and cut into pieces
- 60g (2oz) butter
- 60ml (1/4 cup) milk
- 120g (4oz) cheddar cheese, grated
DIRECTIONS:
- Preheat oven to 375°F (180°C)
- In a frying pan, heat olive oil to brown the chopped onion. Add ground meat until golden brown. Add garlic and cook for 3 minutes. Season with salt and pepper. Set aside on a plate.
- Add a little oil to the same pan and fry the leek for 5 minutes over low heat. Add the tomato purée and Worcestershire sauce.
- Return the meat to the pan and stir. Pour in the wine and simmer for a few minutes until the wine reduces. Add the chicken broth, thyme, rosemary and corn and simmer for 15 minutes to concentrate the sauce. Adjust the seasoning and let cool.
- Prepare the garnish. Cook the potatoes in salted water. Drain and mashed potato.
- Add butter, milk, salt, pepper and half the cheese. Mix and cook for 2 to 3 minutes.
- Place the lamb mixture in a baking dish measuring approximately 20 cm x 30 cm (8″ x 12″). Spread mashed potatoes on top. Sprinkle with remaining cheese.
- Bake for 20 minutes or until shepherd’s pie is gratinated. Serve hot.
One reply on “Glass Houses: Shepherd’s Pie”
Oh thank you for the recipes. I printed two and will try them! So excited–will put this in my saved mail so I can go back and forth as needed.
THANK YOU LOUISE!!!! You truly know the way to our hearts, soul and tummies. LOL