Lamb Shoulder Shepherd’s Pie
by Gina Solon
- FOR THE POTATOES
- 3 pounds yellow potatoes
- 3/4 stick butter, softened
- 3/4 cup whole milk, room temperature
- 1/3 cup heavy cream, room temperature
- 1/4 cup Parmesan, grated
- Salt and pepper, to taste
- FOR THE FILLING
- 2 tablesppons vegetable oil
- 2 1/2-3 pounds boneless lamb shoulder
- 1 large yellow onion, finely chopped
- 3/4 cup red wine
- 3 tablespoons tomato paste
- 2 1/2 cups beef broth
- 1/4 cup flour
- 3 tablespoons butter
- 2 teaspoons rosemary, chopped
- 2 teaspoons thyme, chopped
- 1 bay leaf
- 3 large carrots, sliced diagonally about 1/4 inch thick
- 2 cups fresh corn
Put potatoes in a large stockpot. Cover them with cold water and salt. Bring to a boil and simmer for about 20-30 minutes, until they are fork tender. Drain them in a colander, and then transfer them back to the pot. With a potato masher, work in softened butter, then milk and heavy cream, mashing until you’ve reached your desired consistency. Add Parmesan, salt and pepper.
Preheat the oven to 375˚.
For the filling, trim excess fat from lamb and pat the shoulder dry. Cover with salt and pepper. Over high heat in a large cast iron Dutch oven, add vegetable oil and sear on all sides until brown.
Set aside and lower the flame to medium. Cook onion until soft and translucent.
Melt butter and sprinkle in the flour, stirring for a few minutes until light brown. Whisk in the wine, then add tomato paste, stock and herbs. Set the
lamb shoulder back in the pot. Cover and place in the oven for 2-2½ hours, until meat can be easily shredded with a fork. Remove bay leaf. Remove lamb from pot and shred meat, discarding any large pieces of fat.
Layer the corn, then carrots, spreading evenly over shredded meat and topping with the mashed potatoes. Cook uncovered for 45 minutes at 375˚, or until the potatoes are golden brown.
Yield: 8 servings