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Classic Shepherd’s Pie

Name: Classic Shepherd’s Pie
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 5 of russet potatoes (about 2 1/4 pounds), peeled and sliced into 1/4-inch-thick rounds; 0.5 cup of heavy cream; 4 Tbsp of unsalted Irish butter, cut into cubes; 1.5 tsp of extra-virgin olive oil; 1 lb of ground lamb (see note); 3 large of carrots, peeled and grated; 0.5 large of white onion, grated; 2 cloves of garlic, minced; 2 tsp of tomato paste; 1 cup of stout beer; 1 cup of chicken or beef stock (see note); 1 Tbsp of Worcestershire sauce; 2 tsp of finely chopped fresh rosemary; 1 tsp of finely chopped fresh thyme; 1 cup of frozen peas, unthawed; 2 oz of grated aged white cheddar cheese; 1 large of egg yolk

Carlene Thomas RDN

October 19, 2021

This hearty ground lamb pie is made with onions, carrots, peas, and a mashed potato topping. Use the Anova Precision Oven to make one-pot mashed potatoes as you brown the lamb and bring the remaining ingredients together in a cast iron skillet. Top with the mashed potatoes and pop the skillet into the oven to create a perfect golden brown topping. Notes: To make this a cottage pie, swap in ground beef for the ground lamb. For a more umami-packed dish, use beef stock instead of chicken stock.

Serves

Prep Time

00:20

Cook Time

01:30

4 (1)

776

Ingredients

russet potatoes (about 2 1/4 pounds), peeled and sliced into 1/4-inch-thick rounds

½ cup

heavy cream

4 Tbsp

unsalted Irish butter, cut into cubes

1.5 tsp

extra-virgin olive oil

1 lb

ground lamb (see note)

3 large

carrots, peeled and grated

½ large

white onion, grated

2 cloves

garlic, minced

2 tsp

tomato paste

1 cup

stout beer

1 cup

chicken or beef stock (see note)

1 Tbsp

Worcestershire sauce

2 tsp

finely chopped fresh rosemary

1 tsp

finely chopped fresh thyme

1 cup

frozen peas, unthawed

2 oz

grated aged white cheddar cheese

1 large

egg yolk

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 194°F

Heat: Rear

2. Prepare Potatoes

Place the potatoes in a 4-inch-deep baking dish. Top with the cream and butter.

3. Cook Potatoes

Rack

Transfer to the oven and cook until tender, about 1 hour. Remove from the oven.

Sous Vide Mode: On

Steam: 100%

Temp: 194°F

Heat: Rear

01:00 Timer

4. Brown Lamb

While the potatoes cook, make the filling. Heat the oil in a large cast iron skillet over medium heat. When it starts to shimmer, add the lamb and cook until no longer pink, 5 to 7 minutes. Remove from the heat and drain off the liquid and fat from the skillet.

5. Add Carrots and Onion

Return to medium heat and add the carrots and onion. Cook, stirring, until tender, about 5 minutes.

6. Add Garlic and Tomato Paste

Stir in the garlic and tomato paste. Continue to cook, stirring, until aromatic, about 1 minute.

7. Add Liquid

Add the beer, stock, and Worcestershire. Bring to a simmer, then reduce the heat to medium-low and reduce for 10 minutes.

8. Add Herbs

Stir in the herbs and remove from the heat.

9. Add Peas

Spread the filling in an even layer. Top with the peas.

10. Adjust the Oven for the Pie

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear

11. Mash and Season Potatoes

Use a potato masher to mash the potatoes in their baking dish until smooth. Lightly season with salt and pepper. (The potatoes will be dry; this is okay.)

12. Add Cheese and Egg

Fold in grated cheese and an egg yolk until fully combined.

13. Top Pie

Add the potatoes to the skillet with the filling. Smooth into an even layer. Use a fork to draw ridges across the top of the potatoes.

14. Bake

Rack

Transfer to the oven and bake for 20 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear

00:20 Timer

15. Brown

Rack

Leave the pie in the oven as it adjusts for broiling. Continue to bake until the top is golden brown, about 3 more minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Top

00:03 Timer

16. Rest and Serve

Let the pie cool for 15 minutes and serve.