Amazing Shepard's Pie

[kirra]

Amazing Shepard's Pie
Ritz-Carlton Executive Chef Mark Payne

Ingredients:

Butter, to grease dish
1 tablespoon salted butter
1/2 cup diced onion
2 large garlic cloves, minced
2 teaspoons fresh thyme leaves, chopped
2 pound ground lamb
1 teaspoon kosher salt, plus more as needed
¼ teaspoon freshly ground black pepper, plus more as needed
3 tablespoons tomato paste
1/2 cup canned crushed tomatoes
1/2 cup veal stock
1 bay leaf
1 tablespoon Worcestershire sauce
3 tablespoons flat-leaf parsley leaves, minced
3 cups glazed carrots, turnips and rutabaga (recipe follows)
1 large egg
4 cups mashed potatoes
¼ cup grated farmhouse sharp Cheddar cheese, if desired

Glazed Carrots, Turnips, Rutabaga:

1/2 pound carrots, washed, peeled, cut into 1-inch dice
1/2 pound turnips, washed, peeled, cut into 1-inch dice
1/2 pound rutabaga, washed, peeled, cut into 1-inch dice
2 teaspoons unsalted butter
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper

Mashed Potatoes:

2 pounds (4 medium) russet potatoes, peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more to taste
3/4 cup whole milk
1/2 cup unsalted butter
Freshly ground black pepper
Freshly grated nutmeg (optional)

Preparation:

Glazed Carrots, Turnips, Rutabaga:
Put diced vegetables in skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides; add butter and sugar. Bring to boil over high heat, and then adjust heat to maintain a simmer. Cover vegetables with a round of parchment paper just large enough to fill inside diameter of pan, or with a lid set ajar. Simmer vegetables until tender (about 8 to 10 minutes). Remove cover; raise heat to high. Toss vegetables frequently in pan, as liquid evaporates to shiny smooth glaze. Season with salt and pepper, to taste.

Mashed Potatoes:
In large saucepan, combine potatoes, 1 teaspoon salt, and cold water to cover. Bring to boil over high heat. Lower heat to maintain a simmer and cook until fork tender (about 10 minutes). Drain potatoes and return to pan. Shake pan over medium heat for about 1 minute to dry potatoes. Transfer potatoes to food mill, ricer, or bowl.

Put milk and butter in saucepan; heat over medium-high heat until milk is hot and butter melts. Remove pan from heat. Mash potatoes through food mill, ricer or with potato masher by hand into the pan. Stir to combine with milk and butter. Season with salt and pepper to taste, and, if desired, nutmeg.

Shepard's Pie:
Grease a 3-quart, 2- to 3-inch deep gratin dish or casserole dish with butter. In large skillet, heat 1 tablespoon salted butter over medium heat. Add onion and sauté, stirring frequently, until golden (about 10 to 12 minutes). Add garlic and thyme; cook 1 minute more. Add lamb, break it up with wooden spoon, and cook until meat loses its red color and juices start to run (about 5 minutes). Add 1 teaspoon salt, ?206-140? teaspoon pepper and tomato paste; cook for 1 minute more. Add crushed tomatoes, veal stock and bay leaf; bring to a simmer. Cover and cook 20 minutes. Remove bay leaf; spoon off any excess fat, if needed. Stir in Worcestershire and parsley; add salt and pepper to taste.

Preheat oven to 350 degrees. Spread meat mixture over bottom of casserole; top with glazed carrots, turnips and rutabaga. Beat egg into prepared potatoes; spread them completely over vegetables to finish pie. Bake 30 to 40 minutes, until heated through. If desired, sprinkle on sharp Cheddar cheese on top; broil under preheated broiler. Serve immediately.

Nutritional Info:
per serving: 1236 calories
88 g fat; 44 g saturated fat
307 mg cholesterol
59 g carbohydrates
51 g protein
1511 mg sodium
9 g fiber