Chef Jamie's Shepherd's Pie & Mashed Potatoes - WSMV News 4

Chef Jamie's Shepherd's Pie & Mashed Potatoes

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Shepherd's Pie

1 - recipe Classic Mashed Potatoes, add the following:
1 - egg yolk
¼  - cup Irish Cheddar, such as Kerry Gold
1 - cup chopped onion
2 - carrots, peeled and diced small*
2 - cloves garlic, minced
1 ½ - pounds ground lamb, alternately you can use beef, pork or a combination
1 - tsp. kosher salt
2 tablespoons all-purpose flour
1 - TBS tomato paste
1 - cup Beef or Chicken stock
1 - tsp. Pick a Peppa or Worcestershire sauce
2 - tsp. finely chopped fresh rosemary leaves
2 - tsp. each Flat Leaf Parsley & Fresh Thyme, finely chopped
½ - cup fresh or frozen peas, OR mixed vegetables

Preheat oven to 400*

While making the mashed potatoes you can prepare the filling.

1.    Place the canola oil into a 12-inch sauté pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine.
2.     Add the meat, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, stock, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
3.    Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Pureed Potatoes
Purée de Pommes de Terre

1.5 kilos (approximately 3 lbs.) potatoes, Russet or Yukon Gold peeled and cut into 1" cube
Water to cover
Kosher salt
115 grams (approx. 1/4 cup / 1 stick) unsalted butter room temperature.
250 ml heavy cream (1 cup + 2 TBS) heated to simmer.
30 ml GOOD olive oil

1.    Place potatoes in large saucepan cover with water, drain and cover with water by approximately 1/2 - 1 inch.
2.    Cover pan and bring water to rolling boil.  Salt water aggressively (should taste almost like sea water) cover, lower heat to simmer and cook until tender.
3.    Drain thoroughly and return pan to heat, cook until all water is evaporated.
4.    Pass potatoes thru food mill, or ricer - then thru a tamis* - it's important to work quickly at this point - see note.
5.    Return puree to pan and using a rubber spatula work in butter.
6.    Whisk in cream, and continue whisking until puree is extremely light and fluffy.
7.    Add olive oil, taste and adjust seasoning.  You may also add a small amount of lemon zest (no more than 1/4 of lemon) at this point.
8.    Bon Appétit!

*Tamis - A fine mesh strainer used for finishing puree's, sauces, etc.  Sold in some kitchen supply stores as a "flour sifter".

Classic Mashed Potatoes

Using same ingredients as above (omitting olive oil), follow steps 1 - 3.   Instead of passing potatoes thru food mill / ricer, mash potatoes using a hand held "potato masher".  Fold in butter & cream & serve.  My Grandmother always used evaporated milk in lieu of heavy cream.

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