Shepards Pie

 

Ingredients for filling:

    • 1.5 lb ground lamb (vegan sub minced portobello)
    • 1 large onion grated or bunch purple scallion finely minced
    • 2 medium lox farms carrots grated
    • 1.5 Tbsp tomato paste
    • 2 Tbsp fresh minced thyme
    • 2 Tbsp fresh minced rosemary
    • 2 large cloves minced garlic
    • 2 cups red wine
    • 1 cup chicken stock
    • 1 Tbsp Worcestershire sauce 
    • Himalayan Pink Salt or Sea Salt (to taste)
    • Cracked black pepper (to taste)
    • 4 Tbsp butter
    • 16 oz package frozen peas

Ingredients for Mashed Potatoes:

  •  1.5 lbs Yukon gold potatoes , peeled and quartered (can sub lox farms turnips)
  • 1 Tbsp sea salt for boiling potatoes
  • 1 cup heavy cream
  • Dash white pepper
  • ½ cup butter
  • ¼ cup grated Gruyere
  • ½ cup grated Irish white cheddar
  • ½ cup grated parmigiano
  • 6  pasture raised egg yolks
  • Himalayan pink salt or sea salt (to taste)

Prepare Meat Filling :

  1. Heat EVOO in a cast iron skillet at medium high heat. Brown lamb meat and season with salt and pepper to taste
  2. Add onion, carrots, tomato paste, garlic and fresh herbs. Sauté until caramelized
  3. Add red wine and Worcestershire sauce stirring gently in order to deglaze the pan. Cook down and reduce to 1/2 liquid.
  4. Stir in frozen a peas
  5. Add chicken stock and cook down and stir occasionally until thickened ( about 3/4 reduced liquid)
  6. Add butter and stir until melted.

Prepare Mashed Potatoes

  1.  Boil potatoes in salted water then drain
  2. Add cream, pepper,  butter, and cheese allow to cool slightly
  3. Mix in egg yolks

Assembly :

  1.  Grease 8×12 pan with EVOO 
  2. Layer meat evenly on the bottom
  3. Later mashed potatoes on top
  4. Bake 400° for 20 minutes or until top is golden brown
  5. Remove from oven and allow it to rest 5 minutes
  6. Cut evenly with spatula, scoop out portions, garnish with fresh minced thyme, cracked pepper salt and a finishing drizzle of EVOO