SHEPHERDS PIE ~ ITALIAN STYLE
3 cloves garlic, minced
2 small sweet mini red peppers
1 carrot, finely chopped
1 rib celery, finely chopped
1 yellow onion, finely chopped (I have also used a shallot or a shallot and part of a red onion)
1 tablespoon avocado oil
1/2 pound ground lamb
1/2 pound ground pork
2 teaspoons dry mustard
freshly ground black pepper
3 tablespoons tomato paste
2 teaspoons ground fennel seeds
1/2 cup tomato puree
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh sage
2 pounds russet potatoes, peeled and cut into equal size pieces
1/2 cup whole milk
4 tablespoons unsalted butter
- Preheat the oven to 375˚.
- Chop the carrot, celery and onion into like size pieces.
- Heat oil in large skillet over medium-high heat.
- Combine the garlic, bay leaf, carrot, celery, onion in the oil and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Push the vegetables to the perimeter of the pan and add the lamb.
- Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over.
- Sprinkle with the mustard, 1 teaspoon of the salt and some pepper, stirring until fragrant, about 1 minute, then add the tomato paste, fennel seeds and tomato puree and stirring again to blend.
- Cook for 1 minute more. Turn off the heat and stir in the mint and sage.
- Remove the bay leaf.
- Add the potatoes to a saucepan and cover by 2 inches of salted water.
- Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes.
- Reserve 1/2 cup of the cooking water and drain the potatoes.
- In the same pot, combine the milk, butter, and 1/3 cup of the cooking water and stir together over high heat. Bring to a boil.
- Work the potatoes through a ricer, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy.
- Taste and season with salt and pepper to taste.
- Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom.
- Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes.
- Bake until the topping turns golden, about 30 minutes.
That sounds delicious! The combination of herbs and vegetables is intriguing. Need to add this to my "Recipes to Try" binder.ReplyDelete
Yum! This recipe looks delicious. I'll need to try it!ReplyDelete