Shepherd's Pie

The Washington Post, March 15, 2006

• • Cuisine: Irish
• • Course: Main Course
• • Features: Fast

Summary:

There are Cajun versions of shepherd's pie, chicken Dijon versions, even lentil-barley. This savory minced-meat rendition is made in the traditional Irish way, with ground lamb and mashed potatoes; parsley provides a touch o' green. The bold, almost gamey, lamb flavor predominates -- appropriately, because shepherd's pie is believed to have originated in the 18th century when peasant housewives in England and Scotland sought out ways to use lamb left over from Sunday dinner.

Although the recipe calls for only small quantities of butter and cheese, Kerrygold and other Irish varieties lend authenticity for St. Patrick's Day. Serve with a green vegetable.

4 servings

Ingredients:

• • 1 tablespoon canola oil
• • 1 to 1 1/4 pound ground lamb
• • Salt
• • Freshly ground black pepper
• • 1 medium onion, chopped (about 3/4 cup)
• • 1 carrot, peeled and diced
• • 1 teaspoon minced thyme
• • 1 tablespoon flour
• • 1 1/2 cups low-sodium beef broth
• • 2 tablespoons minced flat-leaf parsley
• • 1 to 1 1/4 pound russet potatoes, peeled and cut into 1-inch pieces
• • 1 tablespoon unsalted butter
• • 4 to 5 tablespoons low-fat milk
• • 2 tablespoons cheddar cheese, grated (optional)

Directions:

Preheat the oven to 425 degrees.

In a large skillet over medium heat, warm the oil. Add the lamb and cook 5 to 7 minutes or until browned. Season with salt and pepper to taste. With a slotted spoon, transfer the meat to a medium bowl. Drain all but 1 tablespoon of fat from the pan. Stir in the onion and cook for 3 to 5 minutes, or until soft but not browned. Add the carrot and thyme. Cook, stirring occasionally, for 2 to 3 minutes. Add the flour and cook, stirring constantly, for 1 to 2 minutes. Gradually add the broth, increase the heat to medium-high and bring to a boil, stirring.

Return the meat to the pan, reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 20 to 25 minutes, or until the lamb is tender and the sauce has thickened. Stir in the parsley and adjust the seasonings to taste.

Meanwhile, add the potatoes to a large pot of salted water. Bring to a boil and cook for 12 to 15 minutes or until tender. Drain the potatoes, return them to the pot and mash. Add the butter and milk and stir until smooth.

Using a slotted spoon, transfer the meat mixture to a medium casserole dish or 4 individual ovenproof casserole dishes. Spoon 3 tablespoons of the juices over the meat. Drop spoonfuls of the mashed potatoes on top, then spread the potatoes across the meat mixture, forming peaks, and to the edges of the dish. Bake for 10 to 12 minutes. It may be served immediately. For a crustier top, sprinkle with the cheese, if desired, and broil for 1 to 2 minutes or until the potatoes are lightly browned and the cheese is bubbling.

Recipe Source:

Adapted from "The Irish Pub Cookbook" by Margaret M. Johnson (Chronicle Books, 2006).

514 calories, 34g fat, 14g saturated fat, 92mg cholesterol, 189mg sodium, 28g carbohydrates, 2g dietary fiber, n/a sugar, 24g protein.