Shepherd's Pie Recipe

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Shepherd's Pie
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Ingredients:

Directions:

  1. Special equipment: a wide 3-quart heavy flameproof casserole (about 2 inches deep; not glass); a potato ricer or a food mill fitted with medium disk Prepare filling: Blanch onions in a 2- to 3-quart pot of boiling salted water 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking.
  2. Drain onions and peel, trimming root ends with a paring knife.
  3. Wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve.
  4. Preheat oven to 350°F.
  5. Pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
  6. Put lamb and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat lamb.
  7. Melt 2 tablespoons butter in casserole dish over moderately high heat until foam subsides, then brown half of lamb, turning, about 6 minutes.
  8. Add 1 tablespoon garlic and cook, stirring, 2 minutes.
  9. Transfer browned lamb and garlic to a plate with a slotted spoon and repeat with remaining lamb and tablespoon garlic (do not add more butter).
  10. Add wine to casserole dish and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute, then stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes.
  11. Add broth, water, thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, turnips, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and stir to combine.
  12. Bring to a simmer over moderately high heat, then remove from heat.
  13. Cover dish with lid or foil and braise lamb and vegetables in middle of oven, stirring once or twice, until lamb is tender, 1 1/2 to 2 hours.
  14. Season with salt and pepper.
  15. Make topping while filling cooks: Peel and quarter potatoes.
  16. Cover potatoes with salted cold water by 1 inch in a 4-quart heavy pot, then simmer, uncovered, until very tender, 20 to 25 minutes.
  17. Drain in a colander.
  18. Bring cream, milk, and butter to a simmer in same pot over moderate heat, stirring occasionally until butter is melted, then remove from heat and stir in salt and pepper.
  19. Force hot potatoes through ricer into hot cream mixture and stir gently to combine.
  20. Keep warm, covered.
  21. Assemble and broil pie: Preheat broiler.
  22. Make a beurre manié by stirring together remaining 1 1/2 tablespoons butter and remaining 2 tablespoons flour in a small bowl to form a paste.
  23. Spoon 1 cup cooking liquid from casserole dish into a small saucepan and bring to a boil.
  24. Whisk in beurre manié, then simmer, whisking occasionally, until thickened, about 2 minutes.
  25. Gently stir sauce into lamb and vegetables.
  26. Spoon potatoes over lamb and vegetables and spread evenly with a fork, making a pattern with tines.
  27. Broil about 3 inches from heat until top is golden, about 3 minutes.
  28. Cooks' note: Lamb filling (without topping) can be made 1 day ahead and cooled, uncovered, then chilled, covered.
  29. Bring to a simmer over low heat before topping with warm potatoes and broiling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 641.34 Kcal (2685 kJ)
Calories from fat 214.45 Kcal
% Daily Value*
Total Fat 23.83g 37%
Cholesterol 145.46mg 48%
Sodium 1483.19mg 62%
Potassium 1824.06mg 39%
Total Carbs 61.02g 20%
Sugars 11.67g 47%
Dietary Fiber 8.01g 32%
Protein 40.14g 80%
Vitamin C 36.4mg 61%
Vitamin A 0.7mg 22%
Iron 6mg 34%
Calcium 168.6mg 17%
Amount Per 100 g
Calories 96.83 Kcal (405 kJ)
Calories from fat 32.38 Kcal
% Daily Value*
Total Fat 3.6g 37%
Cholesterol 21.96mg 48%
Sodium 223.92mg 62%
Potassium 275.38mg 39%
Total Carbs 9.21g 20%
Sugars 1.76g 47%
Dietary Fiber 1.21g 32%
Protein 6.06g 80%
Vitamin C 5.5mg 61%
Vitamin A 0.1mg 22%
Iron 0.9mg 34%
Calcium 25.5mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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