Lake Norman Magazine

Down home comfort in shepherd’s pie

The cooler the weather gets the more we crave comforting stick to your ribs food. There is something that is so satisfying about food that combines the whole meal into one dish. Nothing fits that bill like a hearty shepherd’s pie. It can be customized in any way you can imagine. From the protein of choice, lamb is classic, to the preferred option of vegetables, all the way to the topping of mash potatoes. This version of shepherd’s pie is topped with a peppery blend of Yukon golden potatoes and parmesan cheese to give the final result a crispy golden top. Choose any type of ground meat to fit your taste or lifestyle, you can’t go wrong any direction you take. Combine that with any seasonal root vegetables and you will be sure to make this again and again. Shepherd’s Pie with Black Pepper Parmesan MashServes 4 to 6 as an EntréeFilling:·         2 Pounds    Ground Lamb, Veal, Bison, Beef, Turkey, chicken or pork

·         2 Tablespoons   Olive Oil

·         1/2 Cup          Carrot-peeled, halved, sliced into half moons

·         1/4 Cup           Onion-small diced or grated

·         3 Cloves           Garlic-smashed into a paste

·         1 Tablespoon     Rosemary-chopped fine

·         To Taste           Kosher Salt and Black Pepper

·         2 Tablespoons   Worcestershire Sauce

·         2 Tablespoons   Tomato Paste

·         1/2 Cup             Chicken Stock

·         1/2 Cup             Peas-frozen

Potatoes:·         1 1/2 Pounds               Yellow Gold Potatoes-peeled

·         1/4 Cup                        Whole Milk-or heavy cream

·         1/4 Cup                        Sour Cream-plus more for garnish

·         2 Each                          Egg Yolks

·         1/4 Cup                        Parmesan Cheese-plus extra to top

·         1 Teaspoon                  Kosher Salt

·         1 Tablespoon              Black Pepper-fresh cracked 

Preheat oven to 400 degreesBring water to a boil with a large pinch of salt and the potatoes. Let boil until tender, about 15 to 20 minutes. Start on the filling while the potatoes cook.In a large pan warm oil over medium high heat, add meat and cook through, stirring frequently to break into small pieces. To the meat add the carrot, onion, garlic, rosemary, season with salt and pepper and cook until onions are translucent. Add Worcestershire and tomato paste, stir to combine and then add the chicken stock. Cook until the stock in absorbed, add the peas, stir and remove from the heat.

Once the potatoes are tender, stick a knife in one and if it slides off easily they are done. Strain in a colander, smash using a potato masher or pass through a ricer. Place back in the pot, add milk, sour cream yolks, parmesan and season with salt and pepper.

Place the meat and vegetable mixture in an oven safe dish, top with the mash potatoes, smooth out to fill in any gaps. Using fork prick the potatoes to create peaks, top with parmesan and place in oven for 20 minutes or until the top is golden brown.Remove from the oven and let rest for at least 10 minutes and serve piping hot.