Wednesday, November 14, 2007

Shepherd's Pie

Eric has been asking me to make this for ages, so I thought I'd give it a try. This is Michael Chiarello's recipe, but I've made a few changes, based on what I did and what I would do next time.

1 Tbs olive oil
1 1/2 lb ground beef, lamb, or turkey
3 medium carrots, peeled and chopped fine
1 C green peas
2 medium onions, diced
1 level Tbs tomato paste
2 Tbs fresh thyme leaves
2 Tbs chopped fresh parsley
1/2 tsp ground cinnamon
1 Tbs flour
1/2 C red wine
1 C beef or chicken stock
Salt and pepper
2 lbs Yukon gold potatoes
2 Tbs butter
1/2 C cream or milk

Preheat the oven to 400 degrees.

Heat the olive oil over medium heat in a deep pan. Brown the meat and remove from the pan with a slotted spoon. Add the onions and sautee until lightly browned, about 5 minutes. Add the copped carrots and cook for another 5 minutes. Add the tomato puree, herbs and cinnamon. Stir for a couple of minutes to combine, and then stir in the flour until the liquid is absorbed. Now add the red wine and stock. Season with salt and pepper. Return the meat to the pan and bring to a boil. Add the peas. Cover, turn the heat to low, and simmer for about 30 minutes, until the meat is fully cooked.

Meanwhile, peel the potatoes, cut them, into large pieces, and place in a pot of cold, salted water. Bring the water to a boil and cook the potatoes until tender, about 10 minutes.

When the potatoes are done, drain them, return them to the pot, cover with a cloth to absorb the steam, and leave them for about 5 minutes. Next, add the butter and cream, and mash them. Season with salt and pepper. When the meat is ready, spoon it into a large baking dish and level with the back of the spoon. Spread the potatoes evenly all over. Bake until the top is crusty and golden, about 25 minutes. Sprinkle the remaining thyme on top, and let stand a few minutes before serving.

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