30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Shepherd's Pie
Shepherd's Pie
Shepherd's Pie
⏱3h
👥6
🔥650 cal
Hard
🍽️French
A sophisticated Shepherd’s Pie featuring slow-braised lamb, a medley of seasonal root vegetables, and a luxurious parsnip purée finished with truffle oil.
A sophisticated Shepherd’s Pie featuring slow-braised lamb, a medley of seasonal root vegetables, and a luxurious parsnip purée finished with truffle oil.
Season the Lamb Shoulder with Salt and Pepper. Sear in a Dutch oven over medium-high heat until browned on all sides. Remove lamb and set aside.
Add the Onion, Carrots, Parsnip, and Celery Root to the Dutch oven and cook until softened, about 10-12 minutes. Add the Garlic and cook for 1 minute more.
Stir in the Flour and cook for 1 minute.
Deglaze the pan with the Red Wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
Return the Lamb to the Dutch oven. Add the Lamb Stock, Tomato Paste, Worcestershire Sauce, Rosemary, and Thyme. Bring to a simmer, cover, and braise for 2.5-3 hours, or until the lamb is very tender.
Remove the Lamb from the Dutch oven and shred with two forks. Discard the Rosemary and Thyme sprigs.
Simmer the sauce until slightly thickened. Season with Salt and Pepper to taste.
Meanwhile, prepare the Parsnip Purée: Boil the Parsnips until tender, about 15-20 minutes. Drain and purée with Heavy Cream, Butter, Salt, and White Pepper until smooth.
Stir the Peas into the Lamb mixture.
Pour the Lamb mixture into a 9x13 inch baking dish.
Spread the Parsnip Purée evenly over the Lamb mixture.
Bake for 20-25 minutes, or until golden brown and bubbly.
Drizzle with Truffle Oil before serving.
Ingredients
6
2 lbs900 gLamb Shoulder-cut into 1-inch cubes
1 cup150 gCarrots-brunoise
1/2 cup75 gParsnip-brunoise
1/2 cup75 gCelery Root-brunoise
1 cup150 gFrozen Peas
11 mediumYellow Onion-finely diced
4 cloves12 gGarlic-minced
2 tbsp30 mLAll-Purpose Flour
2 cups480 mLLamb Stock
1/2 cup120 mLDry Red Wine
1 tbsp15 mLTomato Paste
1 tbsp15 mLWorcestershire Sauce
1 sprig1 sprigFresh Rosemary
2 sprigs2 sprigsFresh Thyme
Saltto tasteSea
Pepperto tasteFreshly Ground Black
2 lbs900 gParsnips-peeled and chopped
1/2 cup120 mLHeavy Cream
4 tbsp60 mLUnsalted Butter
Saltto tasteSea
White Pepperto taste
1 tbsp15 mLTruffle Oil
Equipment
Dutch Oven
9x13 inch Baking Dish
Immersion Blender or Food Processor
Large Pot
Instructions
Preheat oven to 325°F (160°C).
Season the Lamb Shoulder with Salt and Pepper. Sear in a Dutch oven over medium-high heat until browned on all sides. Remove lamb and set aside.
Add the Onion, Carrots, Parsnip, and Celery Root to the Dutch oven and cook until softened, about 10-12 minutes. Add the Garlic and cook for 1 minute more.
Stir in the Flour and cook for 1 minute.
Deglaze the pan with the Red Wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
Return the Lamb to the Dutch oven. Add the Lamb Stock, Tomato Paste, Worcestershire Sauce, Rosemary, and Thyme. Bring to a simmer, cover, and braise for 2.5-3 hours, or until the lamb is very tender.
Remove the Lamb from the Dutch oven and shred with two forks. Discard the Rosemary and Thyme sprigs.
Simmer the sauce until slightly thickened. Season with Salt and Pepper to taste.
Meanwhile, prepare the Parsnip Purée: Boil the Parsnips until tender, about 15-20 minutes. Drain and purée with Heavy Cream, Butter, Salt, and White Pepper until smooth.
Stir the Peas into the Lamb mixture.
Pour the Lamb mixture into a 9x13 inch baking dish.
Spread the Parsnip Purée evenly over the Lamb mixture.
Bake for 20-25 minutes, or until golden brown and bubbly.
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