Shepherd's Pie

Ingredients

Instructions

Make the velvety mashed potatoes

Peel and soak: Peel the potatoes and place them in a large bowl of cool water as you go to prevent oxidation.

Boil: Transfer the potatoes to a large pot and cover with cold water. Add 3 tablespoons of kosher salt, then bring to a boil over high heat. Reduce to a simmer and cook for 30 to 35 minutes until fork-tender.

Steam dry: Drain and rinse the potatoes briefly under cool water to wash off excess starch. Return them to the warm, dry pot and cover with a kitchen towel — the residual heat will steam off any remaining moisture while you make the infusion.

Infuse the dairy: In a small saucepan, combine the milk, ½ cup heavy cream, halved garlic head, and rosemary sprigs. Simmer over medium heat for 5 minutes until fragrant. Remove from the heat and set aside.

Rice and finish: Pass the potatoes through a ricer into a large bowl while they are still as hot as possible. Add the cubed butter and the remaining 4 teaspoons of salt. Stir with a rubber spatula until the butter melts. Slowly strain the warm milk mixture through a chinois (or the finest mesh strainer you have) into the potatoes, stirring until fully incorporated. Cover to keep warm.

Build the filling

Preheat: Heat the oven to 400°F (200°C).

Sweat the aromatics: In a large oven-safe skillet, melt 2 tablespoons of butter over medium heat until foamy. Add the onion and carrot and cook for about 7 minutes, until softened but still with a little bite.

Brown the lamb: Add the lamb, ½ teaspoon salt, and ½ teaspoon pepper. Cook for 7 to 8 minutes, stirring frequently, until the meat is browned through.

Build the gravy: Pour off as much rendered fat as possible. Stir in the flour and tomato paste and cook for about 1 minute, until the paste is well combined and beginning to caramelize. Stir in the ¼ cup heavy cream and cook for another minute. Add the chicken broth, soy sauce, and thyme. Simmer for 10 to 15 minutes, until thickened to a gravy consistency.

Add the peas: Remove from the heat and stir in the frozen peas. If you didn’t cook the filling in your serving vessel, transfer it now to a large cast-iron skillet or 9 × 13-inch (23 × 33cm) baking dish.

Assemble and bake

Top with potatoes: Using a rubber spatula, spread the mashed potatoes evenly over the filling, sealing the edges to prevent the gravy from bubbling up.

Egg wash and score: Whisk the egg yolk with the tablespoon of water in a small bowl. Brush over the potatoes, then drag a fork across the top to create ridges (these will brown beautifully under the broiler).

Bake: Bake for about 20 minutes, until the filling bubbles around the edges. Switch on the broiler and broil for 3 to 5 minutes, watching closely, until the topping is deeply golden brown.

Rest and serve: Let rest a few minutes before serving with a crack of black pepper.

Notes

Storage: Leftovers keep well in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven, covered, until warmed through, then uncover for the last few minutes to re-crisp the top.

Tips:

• I skipped the beer in Nick’s recipe
• I did the cooking in my largest high sided skillet, then I did the oven baking in a 12 inch cast iron pan. Put this on a rimmed baking sheet because it will leak lamb fat all over the place!
• I don’t own a ricer so I cooked the potatoes a little longer and then forked/spatula-d them into submission.