Many attempts at Shepherd's Pie have been forced down by my willing gastronomical guinea pigs. Some of these attempts didn't even make it that far. Finally, I cracked the code to a delicious, rustic, and authentic (if you use lamb) Shep... that is nothing short of amazing simplicity.
- 1 lb ground turkey (ground lamb, beef, or a mixture can also be used)
- 1 red onion (large, diced)
- 2 carrots (grated)
- 3 garlic cloves (crushed)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato puree
- 2 tablespoons olive oil
- 1 tablespoon thyme
- 1 teaspoon rosemary
- 1 cup red wine
- 1 1⁄4 cups chicken stock
- 2 lbs red potatoes (boiled)
- 2 egg yolks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 3 tablespoons parmesan cheese
- Add ground beef and seasonings to pan over high heat and begin to brown for about three minutes; then add vegetables and continue to saute, reducing heat to medium.
- When meat is browned, bring heat back to medium high and add Worcestershire, tomato paste, and wine, cooking until nearly evaporated.
- Add chicken stock and simmer until liquids begin to thicken.
- Mash potatoes and incorporate egg yolks and Parmesan cheese (salt and pepper to taste).
- Spread meat and veg mixture in bottom of baking dish, then pipe potatoes on top in approx 2" rounds (you can also spread potatoes and fluff with fork, if needed thin potatoes with some chicken stock). Top with additional Parmesan if desired and bake at 350 for ~20 minutes until potatoes are golden brown.