shepherd’s pie with roasted garlic mashed potatoes

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[Homemade] shepherd’s pie with roasted garlic mashed potatoes

It is Adam Ragusea’s recipe. I used red wine instead of white wine and dijon mustard instead of mustard powder, otherwise I pretty much followed the recipe exactly. Pancake pan was 10″ rather than 12″. I have to put a cookie sheet underneath to catch any drips while baking because I fill the cast iron to the brim. Although the original recipe calls for potatoes without roasted garlic and parmesan, I can’t get enough of the combination.

Table of Contents

Ingredients For Shepherd’s pie with roasted garlic mashed potatoes

  1. Two pounds of ground lamb
  2. three to four shredded carrots
  3. One huge onion
  4. three glasses of white wine
  5. Two tspn of dried thyme
  6. One tsp of dried sage
  7. one tsp powdered garlic
  8. One tsp powdered mustard
  9. Half a cup of Worcestershire sauce
  10. one-fourth cup tomato paste
  11. One-fourth cup all-purpose flour
  12. water or stock
  13. Add pepper and salt.
  14. A couple of handcrafted demi-glace ice cubes
  15. 280g (10 oz) container of frozen peas
  16. Two pounds of Yukon/golden potatoes, quartered and skinned
  17. One stick (4 oz, 110g) of butter
  18. Two heads of roasted garlic
  19. entire milk
  20. two yolks from eggs
  21. Two ounces of shredded sharp cheddar
  22. generous handful of recently grated parmesan cheese

Directions For Shepherd’s pie with roasted garlic mashed potatoes

  1. Place the lamb in the pan and press it firmly into a disc that covers the whole surface. Set the underneath heat source to high. Grate the carrots and onion or chop them finely while it’s heating up and cooking. Using a wooden spoon, scrape down the sides and break up the meat as you stir in the carrots and onion once the lamb’s bottom has turned brown.
  2. Continue heating and stirring for 5 to 10 minutes, or until most of the water has evaporated. Turn down the heat to medium as soon as you see the pan beginning to dry out. Add the flour and tomato paste when the food begins to adhere to the pan’s bottom once more, and cook for an additional minute or two, or until the fond is about to burn. Use the wine to deglaze.
  3. Add the demi-glace, Worcestershire sauce, herbs and spices (except the salt), and just enough water to cover. After reducing heat to a simmer, cook for at least 30 minutes, or until reduced and quite thick.
  4. Boil potatoes in water until they are very soft, about fork-tender. Empty. Add the butter and allow it to melt in the potato heat. In order to achieve a somewhat looser texture than you would typically desire for mashed potatoes, mash the potatoes and whisk in just enough milk. Add the roasted garlic and shredded cheeses, then whisk in the egg yolks until smooth. Adjust the seasoning to your liking and add as much salt as necessary. Until you’re ready to top the pie, keep the mash warm. Preheat to 400°F.
  5. Remove the meat filling from the fire as soon as it has thickened and decreased; the colder it becomes when you top the pie, the better. Add the frozen peas, stirring until they thaw. The beef mixture should be smoothed out before being dropped in big dollops onto the potatoes. Spread the potatoes towards the pan’s edges using the back of a spatula to ensure that they are evenly and thinly coated. Make some lovely, brown ridges on the surface with a fork.
  6. Bake for about 30 minutes, or until the mixture is bubbling and the potatoes are fluffy. Before scooping, let cool for at least twenty minutes.

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