Shepard's Pie


Pressure cook about 3 pounds of chunks of peeled potato, about 4 minutes at pressure, another 5 or so at rest, then release. Should be fall-apart-tender.

If you boil potatoes in skins, dunk them in cold water briefly to peel. They will be too hot to handle.

Rice the potatoes. I can't seem to get the masher to be consistent.

Add some butter, milk, (stock? oil? for low-lactose), parm or romano. Rosemary and pepper too. Salt to taste. After cooled a bit, add about 3 beaten eggs. Blend.


In oven safe pan:

start a moirpoix of carrot, celery, onion, and perhaps garlic. When onions start to clear, add about 700g minced lamb or lamb/beef mix. When mince browns, add about 2 Tbsp flour, dusting, and saute until fond is covering bottom.

Add about 1 tsp fluffy dry sage, not sure how much fresh.
About 1/2 tsp dry thyme, a few sprigs fresh.
about 1/2 to 1 tsp ground pepper.
Mix into oily meat mix.

Add about 1-2 Tbsp tomato paste.

Deglaze with wine, beer, or stock.
Worchestershire to taste. Could be anywhere from 2 tsp to about 3Tbsp.
Add water to make a bit thinner than you want filling. it will dry out and thicken as it cooks.
Salt or fish sauce to taste.

Simmer to thicken. about 20 minutes.

Add frozen peas.


Plop topping fairly even over filling in pan.
Spread to edges, and score with fork. (The score browns better)

Convection bake at 400F until it starts to brown a little. about 20 minutes.

Sprinkle top with cheese, and bake until cheese starts to brown, about 10 minutes.

Rest about 20 minutes and serve.

Aaron Birenboim
Last modified: 240307