Chef Renate DeGeorge Vujic Lamb Shepherd's Pie
- Prep time 30Min
- Cook time 20Min
- Technique Bake
- Meat Lamb
- Cut Ground
- Serves 6
An easy and modern version of the classic, using ground pasture-raised Australian lamb, fresh vegetables, a light red wine gravy, and topped with a healthier-for-you mint + sweet potato topping.
Ingredients
- 2 pounds ground Australian grassfed lamb
- 2 tablespoons refined olive oil
- 2 tablespoon flour, all purpose
- ¼ cup beef stock
- 1 medium yellow onion, minced
- 1 large carrot, diced ¼-1/3 inch
- 1 large stalk celery, diced ¼-1/3 inch
- 1 cup frozen peas, baby
- ½ teaspoon anchovy paste
- 1 tablespoon tomato paste
- ½ teaspoon mushroom umami powder
- 2 sprigs fresh thyme
- 1 cup red wine, dry
- 1-1.5 cups beef stock
- 6 cracks of fresh ground pepper for gravy
- 2.5 pounds sweet potatoes peels and cut into chunks
- 2 egg yolks
- 1 tablespoon of heavy cream
- 2 tablespoons butter
- 4 tablespoons grated parmesan, divided
- 3 leaves fresh mint, chopped
- Kosher salt and pepper to taste
Method
- Preheat the oven to 350°F .
- In a small sauce pan, heat the oil, mix in flour with small whisk, cooking roux while making the “gravy”.
- Add ¼ cup beef broth to large sauce pan or saute pan, add onion and cover, cooking for 2 minutes. Add lamb, brown, cooking on medium, stirring to break up the meat.
- Stir the onions, carrot, celery into the lamb.
- Add the anchovy paste, tomato paste, mushroom powder and herbs, stir.
- Pour in the red wine and reduce until almost completely evaporated.
- Add the stock, bring to the boil and simmer 2 minutes. Turn off the heat and slowly stir in the roux. Cook another 5 minutes, stirring.
- Add salt and pepper to taste. Remove thyme sprigs, leaving the leaves in the gravy.
- Meanwhile, cook the potatoes in boiling salted water until tender. Add 1 tablespoon of salt per 2 pounds of potatoes.
- Drain potatoes and return to the hot pan over low heat to dry out briefly.
- Pass them through a potato ricer then by hand using a hand beater, beat in the egg yolks, cream and butter, followed by about 2 tbsp grated Parmesan. Check for seasoning. Add salt and pepper to taste.
- Spoon the lamb mixture into the bottom of an ovenproof dish(es).
- Using a large spoon, layer the mashed potato generously on top of the lamb mixture, starting from the outside and working your way into the middle.
- Top with remaining parmesan.
- Fluff up the mashed potato with a fork to make rough peaks.
- Bake in the oven for approximately 20 minutes, until bubbling and golden brown.
Chef Note: :