Prep 20 mins
Cook 55 mins
Shepherd's Pie Chowning's Tavern Colonial Williamsburg Williamsburg, Virginia
- 4 tablespoons unsalted butter
- 2 lbs lean boneless leg of lamb, cut into 1/2 inch cubes
- 1⁄2 lb turnip, peeled and diced
- 1⁄2 lb carrot, peeled and diced
- 3 stalks celery, trimmed and sliced
- 1 medium onion, peeled and diced
- 1 teaspoon fresh thyme leave
- 1⁄2 cup all-purpose flour
- 2 cups beef stock or 2 cups water
- 1 (8 ounce) can tomato paste
- salt & freshly ground black pepper
For the potato topping
- 2 lbs potatoes, peeled and cut into 1inch cubes
- 1⁄4 lb unsalted butter
- 1 egg
- 1 egg yolk
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground white pepper
- To make the stew, melt the butter in a Dutch oven or large saucepan over medium high heat.
- Add the lamb and brown on all sides, making sure not to crowd the pan. This may have to be done in batches.
- Remove the lamb from the pan with a slotted spoon, and set aside.
- Add the turnips, carrots, celery and onion to the pan, and sauté for 3 minutes, stirring frequently, or until the onions are translucent.
- Return the lamb to the pan along with the thyme, and sprinkle the flour over the lamb and vegetables. Cook over low heat for 3 minutes, stirring frequently, to cook the flour.
- Add the cold stock or water; raise the heat to medium high, and bring to a boil.
- Stir in the tomato paste, and season with salt and pepper.
- Cook the lamb mixture covered over low heat for 40 to 55 minutes, or until the lamb is tender.
- While the lamb is braising, place the potatoes in salted cold water and bring to a boil over high heat. Boil the potatoes until tender, about 15 minutes.
- Drain, and then mash the potatoes using a potato masher or handheld electric mixer with the butter, egg, yolk, salt and pepper. Place the mixture in a pastry bag fitted with a large star tip.
- To serve, preheat an oven broiler. Place the lamb into a large baking dish or individual dishes, and pipe the potatoes into a latticework pattern on the top. Place 6 inches from the broiler element and brown the potatoes.
- Serve immediately.
- Note: The lamb and potatoes can be prepared up to a day in advance and refrigerated, tightly covered. Reheat the lamb over low heat before piping the potatoes and the final broiling.