fabian s. klinke

Shepherd’s Pie

Ingredients

  • 20g kosher salt, plus more for seasoning
  • 3 to 4 large russet potatoes, peeled and quartered
  • 85g unsalted butter
  • 120ml whole milk
  • 115g shredded aged white Cheddar
  • Freshly ground black pepper
  • 30g unsalted butter
  • 1 small yellow onion, diced small
  • 2 medium carrots, peeled and diced small
  • 4 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 2 (10cm) sprigs fresh rosemary
  • 340g lean ground beef
  • 340g ground lamb (or use all ground beef)
  • 85g tomato paste
  • 8g all-purpose flour
  • 180ml beef stock
  • 60g fresh parsley, chopped

Instructions

  1. Preheat the oven to 190 °C.
  2. Bring 3.8 L water and 20 g salt to a boil in a large pot. Add the potatoes and boil until soft enough for a knife to enter with almost no resistance, 15 to 20 minutes.
  3. Heat 85 g butter with the milk in a small saucepan or microwave until the butter melts. Drain the potatoes well and return them to the pot. Mash until smooth, then mix in the hot butter mixture just until blended. Stir in the Cheddar, season with salt and pepper, cover and set aside.
  4. Melt the remaining 30 g butter in a large oven-safe skillet with high sides or a braiser of at least 2.4 L capacity over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often, until the onion is translucent and the carrot is just tender, about 10 minutes. Add the beef and lamb and cook, breaking up the meat, until no longer pink. Drain excess fat if desired and season with salt and pepper.
  5. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme and rosemary stems. Season to taste with salt and pepper.
  6. Top the meat mixture with dollops of mashed potato, then spread them evenly. If needed, transfer the meat to a 3 L casserole dish before topping. Bake over a foil-lined sheet pan if the filling reaches the rim. Bake until the potatoes begin to brown and the edges bubble, about 30 minutes. Let stand for 15 minutes before serving.