Swanky Shepherd's Pie
by Charlie McCarthy, Sr.
Cookware
- microwaveable measure
Ingredients
- 3 lbs potatoes
- 1/4 cups milk
- 1/4 cups butter
- truffle oil
- pepper
- salt
- red_wine_braised_lamb
- 3 carrots
- 2 celery
- 1 cups peas
- salt
- pepper
Instructions
Step 1
In a large saucepan, combine peeled and chunked potatoes with enough salted water to cover them. Bring to a boil over high heat. Reduce the heat to medium-low, then cook, covered, for 20-30 minutes or until potatoes are very tender. Drain well. Return potatoes to the saucepan over low heat for a few seconds, shaking the saucepan to dry potatoes slightly.
Step 2
In a microwaveable measure, combine milk and butter. Microwave on high (100 percent) for about 1 minute or until milk is steaming and butter has melted. Add milk mixture to saucepan, and then mash potatoes roughly with a fork. With a hand-held electric mixer, beat potatoes just until smooth and fluffy (don’t over mix or potatoes will become gluey). Stir in truffle oil, pepper and more salt to taste.
Step 3
While potatoes are cooking, reheat red_wine_braised_lamb over medium heat, stirring occasionally.
Step 4
Preheat the oven to 400F.
Step 5
In a steamer set over a large saucepan of simmering water, steam carrots and celery for 5-7 minutes until vegetables are tender-crisp. Add vegetables and peas to braised lamb and stir gently. Season with salt and pepper to taste.
Step 6
Spoon braised lamb into a 10-cup (2.5 L) ovenproof dish. Spoon mashed potato over lamb, spreading it right to edges of dish, then fluff top decoratively with a fork. Bake, uncovered, for 15-20 minutes or until bubbly. Broil for 1-2 minutes or until peaks of mashed potato turn golden brown. Let stand for 10 minutes before serving.