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Shepherd's Pie in a cast iron pan lamb and peas filling, cheesy potato topping

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Rating: 4; Vote: 2

Shepherd's Pie in a cast iron pan lamb and peas filling, cheesy potato topping RECIPE, SERVES 6-8 2 lb (907g) ground lamb 3-4 carrots 1 large onion Half a bottle (3 cups, 375mL) white wine 2 teaspoons dried thyme 1 teaspoon dried sage 1 teaspoon garlic powder 1 teaspoon mustard powder 1/2 cup (118mL) Worcestershire sauce 1/4 cup (60mL) tomato paste 1/4 (30g) flour (use more if you want your filling more solid) water or stock salt pepper a stock cube, or a spoonful of stock concentrate (like Better Than Bouillon, or a few ice cubes of homemade demi-glace from this recipe: fresh rosemary (very optional) 10 oz bag (280g) frozen peas 2 lb floury potatoes 1 stick (4 oz, 110g) butter milk 2 egg yolks 2 oz (50g) cheddar cheese salt chives (very optional) This recipe is calibrated for a 12-inch (30 cm) oven-safe skillet, but you could cook the filling in any pan and simply transfer it to a suitable baking dish. Put the lamb into the pan and flatten it into a disk across the entire surface. Turn the heat on high underneath. While it heats up and starts to cook, grate or finely chop the carrots and onion. When the lamb is brown on the bottom, stir in the carrots and onion with a wooden spoon, scraping the bottom and breaking up the meat as you go. Keep cooking and stirring until much of the water has evaporated, 5-10 min. When you notice the pan starting to dry out, reduce the heat to medium. When things start sticking to the bottom of the pan again, stir in the tomato paste and flour, and cook for another minute or two, until burning of the fond is imminent. Deglaze with the wine. Stir in the Worcestershire, herbs and spices (except for salt, stock concentrate or demi-glace, and enough water to cover. Reduce heat to a simmer and cook until reduced and quite thick, at least half an hour. Peel the potatoes and cut them into big chunks. Cover them in water and boil them until very fork-tender. Drain. Put in the butter and let it melt in the heat of the potatoes. Mash the potatoes, stirring in enough milk to get a slightly looser texture than you'd normally want for mashed potatoes. Grate in the cheese, put in the egg yolks, stir until smooth, then taste for seasoning and add as much salt as you want. (The egg yolks might not be totally cooked at this stage, so if you need to be cautious about pathogens, taste for seasoning before you mix in the eggs) Keep the mash warm until you're ready to put it on the pie. Get your oven heating to 400 F, 200 C, ideally convection. When the meat filling is reduced and thick, take it off the heat the cooler it is when you top the pie, the better. Chop up the fresh rosemary and put it in (if you've got it, and stir in the frozen peas (still frozen. Smooth out the surface of the meat filling, then drop on the potatoes in large dollops. Pull with the back of a spatula to spread the potatoes out toward the pan edges and get everything covered in an even, thin later. If you want, use a fork to make some ridges in the surface that'll brown nice and look pretty. Bake the pie until the potatoes are puffy and the filling is bubbling, about 30 min. Take it out and top it with finely chopped chives, if you have them. Let cool at least 20 minutes before scooping. Tyler: For those cooking for one! A great way to do this dish is to make everything the same way but assemble small pies in ramekins. You can bake one and freeze the others. Then you just bake until golden brown whenever you want for the easiest, Sunday dinner quality, week night meal ever.
Date: 2021-01-15

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Comments and reviews: 9

Neil
I have been making shepherds/cottage pies for decades and while what you prepared looked interesting and on a personal level would love to taste it, I have never seen anything like that claiming to be a Shepherds Pie! But I am far from a pedantic purist and if it tastes good, whatever you call it is fine by me.
The trick to stop the meat layer coming to the top is to start at the edge, get a good seal there and work towards the middle. Start at the middle and work to the edge without getting the meat layer coming up requires far more skill than I have - or a very cold and solid meat layer!
I agree with you about letting it cool, if I have time I will prepare it the night before (or first thing in the morning) let it solidify in the fridge and add the potatoes just before I out it in the oven to finish.
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rockaway0beach
I love to find foods that one thinks are local only, but end up being more widespread. In some countries in South America you can find a version of Sheperd's pie called pastel de papa (potato cake, or meat cake, depending where you're at) that has another layer of mash below, so it can be served as a slice. The other difference is that it can be dressed between the top and the middle with other ingredients, some do olives, some do boiled egg, some do raisins, etc
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Adrian
This is very strange. Today I watched an episode from The haunting of Bly Manor and Flora said that she knows the shepherd's pie is Owen's favorite food. I've asked myself how is this pie made and now I found this video! Very strange in my opinion.
P. S. Sorry for my spelling or grammer mistakes.
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food
I have heard that acid or white wine is bad for cast iron. Could anybody comment the validity of this? I have looked through a few internet sources, but they seem to be divided
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Dopamine
Please, pronounce Ireland closer to aur-land rather then ire-land, it's closer to the pronunciation that Irish people use, atleast from were I'm from in Ireland lol
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Nour
Adam I really respect that even though you love white whine in your food so much, you always provide non-alcoholic alternatives for people who can't use it. thank you!
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Casey
Are creators that post videos with promotions allowed to also be monetized? Asking because I pay for premium and don't understand how this nonsense is still allowed.
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NewtonsCradle
Adam as a Brit, I must say you've done this dish proud and added a few neat extras of your own, ill definitely by adding them to my next shepherds pie!
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Andrea
HELP: what kind of white wine? Adam probably has a video about this, but if so - and if not - if anyone can clue me in here that would be great. Thanks!
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