Shepherd's Pie

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter
• 2 lbs lean boneless leg of lamb, cut into 1/2 inch cubes
• 1/2 lb turnip, peeled and diced
• 1/2 lb carrot, peeled and diced
• 3 stalks celery, trimmed and sliced
• 1 medium onion, peeled and diced
• 1 teaspoon fresh thyme leave
• 1/2 cup all-purpose flour
• 2 cups beef stock or 2 cups water
• 1 (8 ounce) can tomato paste
• salt & freshly ground black pepper
• 2 lbs potatoes, peeled and cut into 1inch cubes
• 1/4 lb unsalted butter
• 1 egg
• 1 egg yolk
• 1 teaspoon salt
• 1/2 teaspoon fresh ground white pepper

Recipe

• 1 to make the stew, melt the butter in a dutch oven or large saucepan over medium high heat.
• 2 add the lamb and brown on all sides, making sure not to crowd the pan. this may have to be done in batches.
• 3 remove the lamb from the pan with a slotted spoon, and set aside.
• 4 add the turnips, carrots, celery and onion to the pan, and sauté for 3 minutes, stirring frequently, or until the onions are translucent.
• 5 return the lamb to the pan along with the thyme, and sprinkle the flour over the lamb and vegetables. cook over low heat for 3 minutes, stirring frequently, to cook the flour.
• 6 add the cold stock or water; raise the heat to medium high, and bring to a boil.
• 7 stir in the tomato paste, and season with salt and pepper.
• 8 cook the lamb mixture covered over low heat for 40 to 55 minutes, or until the lamb is tender.
• 9 while the lamb is braising, place the potatoes in salted cold water and bring to a boil over high heat. boil the potatoes until tender, about 15 minutes.
• 10 drain, and then mash the potatoes using a potato masher or handheld electric mixer with the butter, egg, yolk, salt and pepper. place the mixture in a pastry bag fitted with a large star tip.
• 11 to serve, preheat an oven broiler. place the lamb into a large baking dish or individual dishes, and pipe the potatoes into a latticework pattern on the top. place 6 inches from the broiler element and brown the potatoes.
• 12 serve immediately.
• 13 note: the lamb and potatoes can be prepared up to a day in advance and refrigerated, tightly covered. reheat the lamb over low heat before piping the potatoes and the final broiling.