Honky Tonk Shepherd’s Pie

  • on April 2, 2008
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Ingrients & Directions

4 lg Yukon Gold Potatoes, peeled
1/4 c Whipping cream
2 tb Butter
2 Egg yolks
Generous pinch nutmeg
Salt and pepper

3 tb Olive oil
1 ts Butter
1 sm Onion, finaly diced
1 Clove garlic, crushed
Pinch chili flakes
1 md Carrot, finely chopped
1 Stalk celery, finely chopped
1 Sprig fresh thyme (1 ts dry)
Salt and pepper
250 g Lean ground beef
250 g Ground lamb
1/4 c Chicken or beef stock
1 1/2 tb Tomato paste
1/2 c Chopped ass’d wild mushrooms
-oyster, portobello or
1 md Ripe, sliced tomato

For topping, place potatoes in large saucepan of cold, salted water.
Bring to boil and simmer partially covered for 20 minutes or until
very tender. Drain. Mash in pot until smooth. Add cream, butter, egg
yolks, nutmeg, salt and pepper to taste. Mash until smooth and
fluffy. Keep warm. For filling, heat 1 tb. oil and butter in large
skillet over medium-high heat. Add onion, garlic and chili flakes;
cook 2 minutes. Add carrot, celery, thyme, salt and pepper to taste;
cook 3 minutes. Set aside in bowl. Add 1 tb. oil to skillet and heat
over medium-high heat. Add beef and lamb; cook, stirring
continuously, until meat is no longer pink. Add salt and pepper to
taste. Discard sprig thyme and any excess fat from pan. Add vegetable
mixture to meat in pan. Stir in stock and tomato paste. Reduce heat
and cook covered on low heat 15 minutes, stirring frequently.
Meanwhile, in separate small frying pan, heat remaining oil over
medium-high heat. Add mushrooms; cook 2 minutes until soft. Sprinkle
mushrooms on to bottom of ovenproof casserole dish, about 8 inches
square. Pour meat mixture over top, spreading evenly. Place tomato
slices on meat. Either pipe mashed potatoes over meat mixture using
piping bag fitted with star tip or spread potatoes over mixture. Bake
in preheated 375F oven 25 to 30 minutes until potatoes are golden and
meat mixture is hot. If potatoes are not golden, place under broiler
2 minutes. Let stand 5 minutes before serving.

4 Servings

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