Shepherd's Pie
Chef Rasheed has mastered the art of Shepherd's Pie !! This recipe will soon be one of your favorites...
Ingredients for filling:
Use our award winning EVOO Bonamini Passione di Verona for cooking and finishing
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1.5 lb ground lamb
1 large onion grated
2 medium multi-color heirloom carrots grated
1.5 Tbsp tomato paste
2 Tbsp fresh minced thyme
2 Tbsp fresh minced rosemary
2 large cloves minced garlic
2 cups red wine
1 cup chicken stock
1 Tbsp Worcestershire sauce
Himalayan Pink Salt or Sea Salt (to taste)
Cracked black pepper (to taste)
4 Tbsp butter
16 oz package frozen peas
Ingredients for Mashed Potatoes:
1.5 lbs Yukon gold potatoes , peeled and quartered
1 Tbsp sea salt for boiling potatoes
1 cup heavy cream
Dash white pepper
½ cup butter
¼ cup grated Gruyere
½ cup grated Irish white cheddar
½ cup grated parmigiano
2 egg yolks
Himalayan pink salt or sea salt (to taste)
Prepare Meat Filling :
Heat EVOO in a cast iron skillet at medium high heat. Brown lamb meat and season with salt and pepper to taste
Add onion, carrots, tomato paste, garlic and fresh herbs. Sauté until caramelized
Add red wine and Worcestershire sauce stirring gently in order to deglaze the pan. Cook down and reduce to 1/2 liquid.
Stir in frozen a peas
Add chicken stock and cook down and stir occasionally until thickened ( about 3/4 reduced liquid)
Add butter and stir until melted.
Prepare Mashed Potatoes
Boil potatoes in salted water then drain
Add cream, pepper, butter, and cheese allow to cool slightly
Mix in egg yolks
Assembly :
Grease 8x12 pan
Layer meat evenly on the bottom
Later mashed potatoes on top
Bake 400° for 20 minutes or until top is golden brown
Remove from oven and allow it to rest 5 minutes
Cut evenly with spatula, scoop out portions, garnish with fresh minced thyme, cracked pepper salt and a finishing drizzle of EVOO