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Shepherd's Pie

Serves 5-6

2 cups lamb stock or chicken stock, homemade or low-sodium canned, including any remaining leftover lamb roast juices
5 tablespoons unsalted butter
1 medium onion, finely chopped
1 tablespoon red-wine vinegar
1 teaspoon tomato paste
3 cups leftover cooked leg of lamb, trimmed of all fat and gristle and cut into 1-inch cubes
1 tablespoon Worcestershire sauce
1/8 teaspoon cayenne pepper, to taste
Salt and freshly ground pepper, to taste
1/4 cup finely chopped fresh parsley or dill
2 tablespoons grated Parmesan cheese
3 cups mashed potatoes (see Note)

Shepherd's Pie

In a small saucepan, add the stock and leftover lamb juices and simmer over medium heat until reduced by half, about 15 minutes. Set aside.

In a large skillet, melt 4 tablespoons of the butter over medium heat. Add the onion and cook for 6 minutes until wilted. Add the reduced stock and bring to a simmer. Stir in the vinegar and tomato paste and simmer for 1 minute. Add the cubed lamb, Worcestershire sauce, and cayenne pepper. Season with salt and pepper and cook for another 2 minutes until the meat absorbs some of the sauce. Stir in the parsley and remove from the heat.

Butter a 3-quart souffle dish or deep baking dish with the remaining 1 tablespoon of butter. Spread a thin layer of mashed potatoes on the bottom of the dish, about 1 cup. Add the lamb mixture and spread the remaining potato mixture over the top (or place the potato mixture in a pastry bag fitted with a large star tube and pipe the potatoes on top.) Lightly dust the potatoes with the Parmesan cheese.

Bake for 30 minutes until the potatoes are lightly browned and the lamb mixture is bubbling. Serve with the Plum Ketchup.

Note: Make 3 cups of mashed potatoes. Use as much of the milk mixture to make a smooth puree. The mashed potatoes should be smooth but still hold their shape. (If using leftover mashed potatoes, bring them to room temperature and mix in one whole egg.)

From:
The Best of Christopher Idone
by Christopher Idone
Stewart, Tabori & Chang
127 pages; 1997
ISBN: I-55670-553-0
Recipes and photos reprinted by permission.

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This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Kate Heyhoe. All rights reserved.

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This page modified January 2007


 

 
 

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