Sheperd's Pie

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, plus 2 tablespoons melted for brushing top
• 2 medium onions, coarsely chopped
• 3 carrots, sliced 1/3-inch-thick
• 2 pounds ground lamb
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon coarse salt, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 1/4 to 1/2 teaspoon Tabasco sauce, or to taste
• 2 cups homemade or low sodium commercial chicken stock
• One 10-ounce package frozen peas
• Mashed Potatoes (recipe follows)
• 3 1/2 pounds russet potatoes, peeled and cut into large chunks
• 3/4 cup milk
• 6 tablespoons unsalted butter
• Coarse salt and freshly ground pepper

Directions

Preheat oven to 425°. In a large skillet heat the oil and 2 tablespoons butter over high heat. Add onions and carrots and cook, stirring occasionally, until onions are translucent, about 5 minutes.

Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.

Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.

MASHED POTATOES:
Place the potatoes in a medium stockpot and add enough water to cover by 2 inches. Place over high heat and bring to a boil. Reduce to a simmer and cook until tender when pierced with the tip of a knife, 15 to 20 minutes.

In a small saucepan, combine milk and butter. Place over medium heat until milk is warm and butter is melted.

Drain cooked potatoes well, and return to stockpot. Add milk mixture and, using a potato masher, mash to desired consistency. Alternatively, pass potatoes through the medium die of a ricer into a medium bowl, add milk mixture and stir to combine. Season with salt and pepper.

Submitted 6/19/06.
Source: Martha Stewart
Submitted By: Betty Manoulian
bmanoulian@ucsd.edu
Sheperd's Pie