Swanky Shepherd's Pie

by Charlie McCarthy, Sr.

Ingredients

• 3 lbs potatoes
• 1/4 cups milk
• 1/4 cups butter
• truffle oil
• pepper
• salt
• braised lamb (see recipe)
• 3 carrots
• 2 celery
• 1 cups peas

Recipe

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.
2. In a 1-cup (250 mL) 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.
3. While potatoes are cooking, reheat braised lamb (see recipe) over medium heat, stirring occasionally.
4. Preheat the oven to 400F.
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.
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.

Enjoy!