Shepherd's Pie

Photo by Rita Maas

Ingredients

1 wide 3-quart heavy flameproof casserole (about 2 inches deep; not glass)
2 tablespoons garlic
1 potato ricer or a food mill fitted with medium disk
3 ½ tablespoons unsalted butter
½ teaspoon black pepper
¼ teaspoon black pepper
1 teaspoon salt
+ 16 more ingredients
- 3 tablespoons unsalted butter
- ½ cup milk
- ½ cup heavy cream
- 2 pounds russet (baking) potatoes
- 2 medium turnips
- 5 carrots
- 2 teaspoons fresh thyme
- 1 cup water
- 1 cup beef broth
- 1 ½ tablespoons tomato paste
- ½ cup dry white wine
- 5 tablespoons all-purpose flour
- 2 teaspoons salt
- 2 pounds boneless lamb shoulder
- 4 medium leeks
- 10 ounces pearl onions

Blanch onions in a 2- to 3-quart pot of boiling salted water 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking. Drain onions and peel, trimming root ends with a paring knife. Wash leek slices in a bowl of water, agitating them, then lift out and drain in a mediu...

View full recipe at Epicurious

Comments

Variations on Shepherd's Pie

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- 1 10-ounce package frozen peas, thawed
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- 2/3 cup red wine
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- 5 Tbs. unsalted butter
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- 1 14-ounce can whole potatoes (drained and cubed).
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- 1 teaspoon(s) dried sage
- 1 teaspoon(s) dried thyme
- 1 onion - small, chopped
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- 1 teaspoon fresh or dry rosemary
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