Shepherd's Pie

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 10 ounces white pearl onions
• 4 medium leeks, cut into 1/2 inch thick slices (white and pale green parts only)
• 2 lbs boneless lamb shoulder, cut into 1 inch cubes
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 5 tablespoons all-purpose flour
• 3 1/2 tablespoons unsalted butter, softened
• 2 tablespoons chopped garlic
• 1/2 cup dry white
• 1 1/2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup water
• 2 teaspoons chopped fresh thyme
• 5 carrots, cut diagonally into 1/3 inch thick slices
• 2 medium turnips, peeled and cut into 1/2 inch pieces
• 2 lbs russet potatoes (baking)
• 1/2 cup heavy cream
• 1/2 cup milk
• 3 tablespoons unsalted butter
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 special equipment: a wide 3-quart heavy flameproof casserole (about 2 inches deep; not glass); a potato ricer or a food mill fitted with medium disk prepare filling: blanch onions in a 2- to 3-quart pot of boiling salted water 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking.
• 2 drain onions and peel, trimming root ends with a paring knife.
• 3 wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve.
• 4 preheat oven to 350°f.
• 5 pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
• 6 put lamb and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat lamb.
• 7 melt 2 tablespoons butter in casserole dish over moderately high heat until foam subsides, then brown half of lamb, turning, about 6 minutes.
• 8 add 1 tablespoon garlic and cook, stirring, 2 minutes.
• 9 transfer browned lamb and garlic to a plate with a slotted spoon and repeat with remaining lamb and tablespoon garlic (do not add more butter).
• 10 add to casserole dish and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute, then stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes.
• 11 add broth, water, thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, turnips, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and stir to combine.
• 12 bring to a simmer over moderately high heat, then remove from heat.
• 13 cover dish with lid or foil and braise lamb and vegetables in middle of oven, stirring once or twice, until lamb is tender, 1 1/2 to 2 hours.
• 14 season with salt and pepper.
• 15 make topping while filling cooks: peel and quarter potatoes.
• 16 cover potatoes with salted cold water by 1 inch in a 4-quart heavy pot, then simmer, uncovered, until very tender, 20 to 25 minutes.
• 17 drain in a colander.
• 18 bring cream, milk, and butter to a simmer in same pot over moderate heat, stirring occasionally until butter is melted, then remove from heat and stir in salt and pepper.
• 19 force hot potatoes through ricer into hot cream mixture and stir gently to combine.
• 20 keep warm, covered.
• 21 assemble and broil pie: preheat broiler.
• 22 make a beurre manié by stirring together remaining 1 1/2 tablespoons butter and remaining 2 tablespoons flour in a small bowl to form a paste.
• 23 spoon 1 cup cooking liquid from casserole dish into a small saucepan and bring to a boil.
• 24 whisk in beurre manié, then simmer, whisking occasionally, until thickened, about 2 minutes.
• 25 gently stir sauce into lamb and vegetables.
• 26 spoon potatoes over lamb and vegetables and spread evenly with a fork, making a pattern with tines.
• 27 broil about 3 inches from heat until top is golden, about 3 minutes.
• 28 cooks' note: lamb filling (without topping) can be made 1 day ahead and cooled, uncovered, then chilled, covered.
• 29 bring to a simmer over low heat before topping with warm potatoes and broiling.