Shepherd’s pie is a great comfort food on a winter’s day—or any day.
- Step 1: Pat the lamb cubes dry with a paper towel and season them with salt and pepper.
- Step 2: Put one tablespoon of olive oil in the sauté pan over medium high heat. Let the pan get hot; then add lamb until there’s only an inch of space between the cubes.
- Step 3: Cook the lamb until it is browned on all sides. Remove the cubes with a slotted spoon and add them to your mixing bowl. Continue until all the lamb has been browned.
- Step 4: Heat the sauté pan on high, add the wine, and scrape up the food bits with a wooden spoon. Boil the wine for one minute.
- Step 5: Add the tomato paste and bring the liquid to a boil, stirring constantly, until it reduces by one half.
- TIP: Don’t cook with a wine that you wouldn’t drink.
- Step 6: Pour this liquid, along with the lamb, onions, garlic, broth, water, thyme, and carrots into a casserole dish.
- Step 7: Cover the dish with foil and bake in a 350-degree oven for two hours, stirring every half hour.
- Step 8: While the lamb is cooking, wash, peel, and quarter the potatoes.
- Step 9: Put the taters into a stockpot and cover them with cold salted water. Bring the water to a boil; then reduce it to a simmer. Simmer the potatoes until they’re very tender. Strain them in a colander.
- TIP: Russet and Yukon gold are the best potatoes for mashing.
- Step 10: Put the cream, milk, and butter into the stockpot and stir until it reaches a simmer. When the butter is completely melted, turn off the heat and season with salt and pepper.
- Step 11: Run the potatoes through a ricer or food mill, letting them fall into the pot with the hot milk mix. Stir with a spoon until the liquid is absorbed. Cover the pot with foil.
- Step 12: When the lamb is ready, cover it with the potatoes.
- Step 13: Cut the onions into thin strips and put them with two tablespoons of olive oil in the pan over medium heat. Sauté them until brown, stirring often, and then transfer them to a mixing bowl.
- Step 14: Broil, uncovered, for three minutes, or until the potato topping is golden brown. Serve and enjoy!
- FACT: Cottage pie is the same as shepherd’s pie, only beef is used instead of lamb.