Here’s my latest kitchen experiment – Shepherd’s Pie.
I made this up as I went along, so all measurements are approximate.
2 lb. ground lamb
1 medium onion
4 medium carrots
2 T. minced garlic
2 T. tomato paste
1/4 c. red wine
1 c. chicken stock
2 large Russet potatoes
1 T. fresh thyme
1 T. fresh rosemary
4 T. butter
1/4 c. shredded Parmesan cheese
3 egg yolks
salt and black pepper to taste
Heat the oven to 350 degrees.
Grate the onion and carrots and mix together.
Heat a couple tablespoons olive oil in a large pan and brown the lamb. Drain the excess fat and salt and pepper to taste. Add the garlic, thyme, rosemary, onions and carrots and heat through. Add the wine, tomato paste, and chicken stock and allow the mixture to cook until the liquid is reduced.
Peel the potatoes and cut into chunks. Boil in generously salted water until tender. Using a ricer or hand mixer, mash the potatoes and mix in butter, sour cream, and parmesan cheese. Add salt and pepper to taste. Mix in egg yolks. Transfer the potatoes to a large zip lock bag and cut off one of the lower corners.
Pour the meat mixture into a greased casserole. Use the bag to dollop the mashed potatoes on top of the meat. Bake for about 30 minutes or until the potatoes are browned and the filling is bubbling.
Om nom nom nom until satiated.
Thanks to KarenJ for pointing out that the egg yolks do indeed get added to the potato mixture.