I lived in London for a while, and ate many different variations on Shephard’s Pie. Traditionally, Shephard’s Pie utilizes minced lamb, but I felt larger chunks would suit this combination of ingredients best.
Either way, it’s a lovely English meal, and served with a green salad and buttery bread, it’s incredibly satisfying!
For the filling:
- 2 lb. shoulder blade lamb chops, trimmed of fat and boned
- 1 lb assorted mushrooms sich as crimini, portobello, and shiitake
- 2 Tbsp all purpose flourKosher salt and freshly ground pepper
- 1/2 tsp ground allspice2 Tbsp olive oil
- 1 Tbsp butter
- 2 large shallots, finely sliced
- 1 leek, quartered, rinsed, and chopped
- 3 large garlic cloves, minced
- 1 sprig of fresh bay leaves
- 1 large sprig of thyme
- 1 3/4 cups Veal Demiglace or Beef stock
- 2 Tbsp tomato paste
For the topping:
- 1 1/2 lb Yukon gold potatoes, peeled and cut into uniform chunks
- 1/3 cup cream
- 4 Tbsp unsalted butter
- Kosher salt and freshly ground pepper
- 1/4 cup fresh chives
Preheat oven to 350 degrees. To make the filling, cut the lamb into 1/2 inch pieces and stem and cut the mushrooms into 3/4 inch pieces. In a large bowl, mix together the flour, 1 tsp kosher salt, 1 tsp pepper and the allspice. Add the lamb and toss to coat evenly. In a large nonstick frying pan over medium-high heat, heat 1 Tbsp oil and 1 Tbsp butter. Add the lamb and saute until well browned, about 10 minutes. Transfer to a bowl and reserve.
Add the remaining 1 Tbsp oil to the pan. Add the shallots, leeks and garlic to the pan, and stir over medium-high heat for 1 minute. Add the mushrooms, bay leaf, and thyme and saute until well browned, about 6 minutes.Return the lamb to the frying pan, stir in the stock and tomato paste, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 45 mintutes. Discard the bay and thyme sprigs. Uncover and simmer until the juices thicken, about 5 minutes. Transfer the filling to a 9 inch pie dish.
Meanwhile, make the topping. Put the potatoes in a large saucepan and add water to cover. Salt the water, bring to a boil, and cook until the potatoes are tender when pierced with a knife, about 25 minutes. Drain the potatoes and transfer to a large bowl. Add the cream, butter, and season to taste with salt and pepper. Mash well with a potato masher or ricer. Stir in half the chives. Spoon the potato mixture on top of the lamb mixture, covering it completely.
Bake the pie until it is heated through and the potatoes just begin to brown, about 35 minutes. Sprinkle with the remaining chives and serve.