Comfort food, Main Courses, Main Dish, Meat, Irish Cuisine
Lamb and Wild Mushroom Shepherd's Pie
Selma
Brown Morrow, Chuck Williams (Editor), Maren Caruso (Photographer)
Potato (Williams-Sonoma Collection Series)
URL: http://nalbone.us/recipes/
Servings: 4
Preparation Time: 1 hour 15 minutes
Start to Finish Time: 1 hour 50 minutes
Ingredients
- For the Filling:
- 2 pound shoulder blade lamb chops, trimmed of fat and boned
- 1 pound assorted wild mushrooms, such as cremini, Portobello, and shitake
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground pepper
- 1/2 teaspoon ground allspice
- 3 tablespoons olive oil
- 3 large shallots, minced
- 3 large cloves garlic, minced
- 1 Turkish bay leaf, minced
- 1 3/4 cups beef stock
- 1 tablespoon tomato paste
- For the Topping:
- 6 small Yukon gold potatoes, 1 1/2 pound total weight
- 1/3 cup whole milk
- 4 tablespoons unsalted butter
- Kosher salt
- Freshly ground pepper
- 1/4 cup chopped fresh chives
Directions
- Preheat the oven to 350F. To make the filling, cut the lamb into 1/2-inch pieces and stem and cut the mushrooms into 3/4-inch pieces. In a large bowl, mix together the flour, 3/4 teaspoon kosher salt, 1/2 teaspoon pepper, and allspice. Add the lamb and toss to coat evenly. In a large nonstick frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the lamb and sauté until well browned, about 10 minutes. Transfer to a bowl. Add the remaining 1 tablespoon olive oil to the pan. Add the shallots and garlic and stir over medium-high heat for 1 minute. Add the mushrooms and bay leaf and sauté until well browned, about 6 minutes.
- Return the lamb to the frying pan, stir in the stock and tomato paste, and bring to boil. Reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 45 minutes. Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish.
- To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil. Peel and slice the potatoes into rounds 1/4 inch thick. Put the potato slices into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl. Add the milk, butter, 1/2 teaspoon kosher salt, and pepper to taste. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely.
- Bake the pie until it is heated through and the potatoes just begin to brown, about 35 minutes. Sprinkle with the remaining chives and serve.
Copyright: Williams-Sonoma Kitchen
Per Serving (excluding unknown items): 930 Calories; 71g Fat (68.9% calories from fat); 37g Protein; 35g Carbohydrate; 3g Dietary Fiber; 166mg Cholesterol; 1087mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 11 1/2 Fat.