We learned something interesting when we were researching this recipe. Shepherd’s Pie is made with lamb. If you use beef then it’s Cottage Pie. Who knew? What we do know is that it’s a deliciously comforting meal that makes it easy to feed a crowd. Serve it with a fresh green salad and if you’re feeling adventurous, make an Irish soda bread and you’ve got an epic meal. If you’re making Shepherd Pie, pair with our Syrah, Malbec, or Harvest Moon Red. If you’re going for a Cottage Pie, then pair with Cabernet, Windmill Red, or Sangiovese. Cheers!
Shepherd’s Pie
Filling
• 1 teaspoon extra-virgin olive oil
• 1 ½ pounds ground lamb
• Kosher salt and freshly ground pepper
• 1 medium onion, chopped (2 cups)
• 4 carrots, peeled and cut into ¼-inch coins (1 ¼ cups)
• 3 tablespoons tomato paste
• 1 tablespoon unbleached all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 ¼ cups low-sodium chicken broth
• ½ cup dry red wine
• 1 cup frozen peas
• ¼ teaspoon paprika
• ¾ cup packed chopped flat-leaf parsley
Mash
• 2 ½ pounds Yukon Gold potatoes, peeled and cut into 1 ½-inch pieces
• Kosher salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 pound Savoy cabbage, thinly sliced (5 cups)
• 1 leek or bunch green onions, sliced
• 1 clove garlic, minced
• ⅔ cup whole milk, warmed
• 4 tablespoons unsalted butter, melted, plus more for brushing
Filling: Preheat oven to 375 degrees. Heat a large skillet over medium-high. Swirl in oil. Add lamb; season with 1 teaspoon salt and cook, breaking up into bite-size pieces and stirring occasionally, until browned in places and just cooked through, 7 to 9 minutes. Transfer to a bowl.
Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion and carrots; season with 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, 6 to 8 minutes. Stir in tomato paste; cook 30 seconds. Stir in flour; cook 1 minute. Return lamb and accumulated juices to skillet. Stir in Worcestershire, broth, and 1/4 teaspoon pepper and paprika. Bring to a boil, scraping up browned bits from bottom of skillet. Reduce heat to medium-low; simmer until thickened slightly, 1 to 2 minutes. Remove from heat. Stir in peas and parsley. Transfer to a 2-quart baking dish.
Mash: In a large pot, cover potatoes with 1 inch of water; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until tender, 12 to 15 minutes; drain. Return pot to medium heat; swirl in oil. Add cabbage, leek (or green onion), garlic clove and 1/2 teaspoon salt. Cook, stirring occasionally, until collapsed and tender, 7 to 9 minutes. Return potatoes to pot; mash with a potato masher. Add milk and butter, mashing and stirring until mixture is creamy and cabbage is distributed evenly. Season with salt and pepper. Spread mash evenly over lamb mixture; brush top with butter. Place on a rimmed baking sheet lined with parchment.
Bake until golden brown in places and bubbling along edges, 30 to 35 minutes. Let stand 10 minutes before serving. Pie can be refrigerated in an airtight container up to 2 days.
Enjoy!