back to top
Tasty

Golden Shepherd's Pie

Golden Shepherd's Pie

Posted on

Golden Shepherd's Pie

Ingredientsfor 12 servings2 tablespoons olive oil3 lb ground lamb (1.3 kg)salt, to tastepepper, to taste1 large onion, chopped3 large carrots6 cloves garlic, grated1 tablespoon fresh thyme, chopped1 tablespoon fresh rosemary, chopped2 tablespoons tomato paste2 tablespoons worcestershire sauce1 cup red wine (240 mL)1 cup chicken stock (240 mL)3 lb yukon gold potato, cubed (1.3 kg)¼ cup unsalted butter, 1/2 stick (55 g)4 large egg yolks1 cup sour cream (230 g)1 cup grated parmesan cheese (110 g)PreparationPreheat the oven to 425°F (220˚C).Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.Pour in the red wine and reduce until almost completely evaporated.Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.Transfer the potatoes to a large bowl and mash until smooth.Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.Bake for 30 minutes, until the potatoes are golden brown.Enjoy!
Tasty

Ingredients

for 12 servings

2 tablespoons olive oil

3 lb ground lamb (1.3 kg)

salt, to taste

pepper, to taste

1 large onion, chopped

3 large carrots

6 cloves garlic, grated

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

2 tablespoons tomato paste

2 tablespoons worcestershire sauce

1 cup red wine (240 mL)

1 cup chicken stock (240 mL)

3 lb yukon gold potato, cubed (1.3 kg)

¼ cup unsalted butter, 1/2 stick (55 g)

4 large egg yolks

1 cup sour cream (230 g)

1 cup grated parmesan cheese (110 g)

Preparation

Preheat the oven to 425°F (220˚C).

Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.

Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.

Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.

Pour in the red wine and reduce until almost completely evaporated.

Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.

Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.

Transfer the potatoes to a large bowl and mash until smooth.

Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.

Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.

Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.

Bake for 30 minutes, until the potatoes are golden brown.

Enjoy!